• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.1008-1017
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• 2010

The current study aims to determine the effects of descriptive menu labels on customers' purchase intentions in a restaurant setting. The research identified the importance of information provided by the menu labels as well as how the different types of descriptive menu labels affect patrons' purchase intentions in an American-style restaurant. The subjects evaluated in this study were foreign clients who frequented the Western cuisine restaurant in the United States Forces Korea. A total of 351 questionnaires were analyzed by factor analysis, analysis of variance (ANOVA), and regression analysis by means of SPSS 15.0. As a result, it was found that comprehension of menu and price were the most necessary pieces of information for customers encountering menu labels, and sensory type of descriptive menu labels was the most preferred. In addition, differences in the purchase intentions of customers in response to different types of descriptive menu labels suggests that there were more statistically significant differences in the perception of purchase intention among descriptive labels as compared to usual menu labels.

• Proceedings of the IEEK Conference
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• 2006.06a
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• pp.923-924
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• 2006

In this paper, we propose the sensor fusing method for the obstacle avoidance of guiding robot for the visually impaired In our system, we acquire obstacles distances information using ultrasonic sensors, and its width is acquired by image sensor. We also compute avoidance angle using are distance and width information gained by sensor. After the robot avoid the obstacle by computed angle, the robot returns to its original path using odometry. The robot consists of the SA1110-based controller, sensory part using sonar array and image sensor, and motion part using differential drive for climbing stairs. This system use the embedded linux for OS, and also is developed by the QT/Embedded for GUI.

• Journal of Korean Institute of Industrial Engineers
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• v.30 no.1
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• pp.27-35
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• 2004

A study was conducted to investigate an optimal vibration frequency for mobile phones with just noticeable difference(JND). The just noticeable difference, Weber's law, is the minimum amount by which stimulus intensity must be changed in order to produce a noticeable variation in sensory experience. In order to find the optimal vibration frequency, sixteen frequencies ranged from 24Hz to 603Hz were selected. Subjects then wereasked to differentiate a pair of vibration frequencies. For the analysis, the psychometric function to determine the optimal vibration frequency and the logistic regression to validate the determined frequency were used. The results show that the 2nd order polynomial equations were best fitted for the JND psychometric function and the optimal mobile phone vibrations were determined at 140Hz, 151 Hz, and 160Hz. With the ogive-shaped psychometric function developed by the logistic regression, the results of this study was validated that the determined vibration frequencies (140Hz, 151 Hz, and 160Hz) were optimal mobile phone vibration frequencies.

• Journal of Sensor Science and Technology
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• v.22 no.4
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• pp.286-291
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• 2013

This paper presents to analyze patterns from single and complex malodors using gas sensor array based on metal oxide semiconductors. The aim of research is to identify and discriminate single malodors such as $NH_3$, $CH_3SH$ and $H_2S$ and their mixtures according to concentration levels. Measurement system for analyzing patterns from malodors is constructed by an array of metal oxide semiconductor sensors which are available commercially together with associate electronics. The patterns from sensory system are analyzed by Principal Component Analysis (PCA) which is simple statistical pattern recognition technique. Throughout the experimental trails, we confirmed the experimental procedure for measurement system such as sensors calibration time and gas flow rate, and discriminated malodors using pattern analysis technique.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.15 no.9
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• pp.3120-3137
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• 2021

Small-sized IoT wireless sensing devices can be deployed with small aircraft such as drones, and the deployment of mobile IoT devices can be relocated to suit data collection with efficient relocation algorithms. However, the terrain may not be able to predict its shape. Mobile IoT devices suitable for these terrains are hopping devices that can move with jumps. So far, most hopping sensor relocation studies have made the unrealistic assumption that all hopping devices know the overall state of the entire network and each device's current state. Recent work has proposed the most realistic distributed network environment-based relocation algorithms that do not require sharing all information simultaneously. However, since the shortest path-based algorithm performs communication and movement requests with terminals, it is not suitable for an area where the distribution of obstacles is uneven. The proposed scheme applies a simple Monte Carlo method based on relay nodes selection random variables that reflect the obstacle distribution's characteristics to choose the best relay node as reinforcement learning, not specific relay nodes. Using the relay node selection random variable could significantly reduce the generation of additional messages that occur to select the shortest path. This paper's additional contribution is that the world's first distributed environment-based relocation protocol is proposed reflecting real-world physical devices' characteristics through the OMNeT++ simulator. We also reconstruct the three days-long disaster environment, and performance evaluation has been performed by applying the proposed protocol to the simulated real-world environment.

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.206-214
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• 2012

The objective of this study is to evaluate the quality characteristics of wheat flour Dasik added with different amounts (0%, 3%, 6%, 9%, 12%, 15%) of Hericium erinaceus powder. For the moisture contents by adding Hericium erinaceus powder, wheat flour dasik did not show significant difference. As the results of Hunter's color value by increasing Hericium erinaceus powder, L-value decreased and a-value increased. Texture evaluation showed that, as the amount of Hericium erinaceus powder increased, hardness, gumminess and chewiness increased while springiness and cohesiveness did not show significant differences. As the results of sensory evaluation, the wheat flour dasik containing 9% Hericium erinaceus powder had the highest color, taste, flavor and overall acceptability scores. In conclusion, 9% of Hericium erinaceus powder would be optimal for Hericium erinaceus wheat flour Dasik.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.109-118
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• 2014

Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bibimbap of Chinese and Japanese consumers and to investigate its marketability. The survey questionnaires were distributed to 403 Chinese and Japanese visitors who have experienced Bibimbap. The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap. A significant difference between Japanese and Chinese consumers existed in nutritional value and marketability of Bibimbap, and Japanese highly evaluated the nutritional value of Bibimbap in particular. The findings of this study provided valuable information for the development of Bibimbap and marketing strategies to globalize Bibimbap.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.15 no.4
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• pp.26-32
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• 2016

An autonomous car(driverless car, self-driving car, robotic car) is a vehicle that is capable of sensing its environment and navigating without human input. Autonomous cars can detect surroundings using a variety of techniques such as radar, lidar, GPS, odometry, and computer vision. Advanced control systems interpret sensory information to identify appropriate navigation paths, as well as obstacles and relevant signage. Autonomous cars have control systems that are capable of analyzing sensory data to distinguish between different cars on the road, which is very useful in planning a path to the desired destination. An issue tree, also called a logic tree, is a graphical breakdown of a question that dissects it into its different components vertically and that progresses into details as it reads to the right.Issue trees are useful in problem solving to identify the root causes of a problem as well as to identify its potential solutions. They also provide a reference point to see how each piece fits into the whole picture of a problem. Using Issue-Tree menthods, transportation safety policies were developed with autonompus vehicle in mind.