• Korean journal of food and cookery science
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• v.23 no.5
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.53 no.2
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• pp.127-134
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• 2004

In this paper, human motor behaving model based sensory motor coordination(SMC) algorithm is implemented on robotic grasping task. Compare to conventional SMC models which connect sensor to motor directly, the proposed method used biologically inspired human behaving system in conjunction with SMC algorithm for fast grasping force control of robot arm. To characterize various grasping objects, pressure sensors on hand gripper were used. Measured sensory data are simultaneously transferred to perceptual mechanism(PM) and long term memory(LTM), and then the sensory information is forwarded to the fastest channel among several information-processing flows in human motor system. In this model, two motor learning routes are proposed. One of the route uses PM and the other uses short term memory(STM) and LTM structure. Through motor learning procedure, successful information is transferred from STM to LTM. Also, LTM data are used for next moor plan as reference information. STM is designed to single layered perception neural network to generate fast motor plan and receive required data which comes from LTM. Experimental results showed that proposed method can control of the grasping force adaptable to various shapes and types of greasing objects, and also it showed quicker grasping-behavior lumining time compare to simple feedback system.

• Korean Institute of Interior Design Journal
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• v.25 no.3
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• pp.21-30
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• 2016

For the elderly with declining sensory due to aging, various sense stimulation factors provided in indoor environment is desirable healing environment. This study aims to propose the direction of sensory healing environment by adapting the richness of natural environment in indoor place based on the biophilic design theory with implementation method of sensory richness environment. The healing environment was limited to the ward in the beginning, but it has widened its range to the whole place, and the lobby is considered quiet important to healing. Therefore, this study selected lobby space of geriatric hospital as study subject. As for the study method, we deducted the analytic matrix focusing on the property and elements of the direct and indirect experience of nature appearing in the biophilic design theory, and analyzed the field investigation of subject space. Also, this study paid attention to point where the hotel lobby leads the change of emotional environment, and conducted analysis and comparison by deciding this is what the hotel and geriatric hospital should direct to. As the result, the biophilic design factor of hotel is actively expressed by complex direction of various factors, but as for the geriatric hospital, it was rather passive and simple in expression. The adaptation ratio between hotel and geriatric hospital was almost more than twice times difference in average.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.84-94
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• 2010

Physico-chemical analysis and sensory test of loin of lamb were carried out by four different methods such as grilling, pan-frying, oven-roasting and boiling. The crude fat content was all the same at three cooking methods except boiling. The moisture content was not different among grilling, pan-frying and oven-roasting. Hunter's color L-value(lightness) was lowest at grilling method. However, the heating loss appeared greatly at grilling. The hardness of the lamb-loin after cooking showed big differences with the control except boiling treatment. Amino acids in fillet contained highly in the order of glutamic acid > aspartic acid > cystein. The grilling showed a good value not only color of a sensory test but also the appearance. The oven-roasting cooking gave the tenderness and juiciness. The oven-roasting method showed good sensation to overall taste. Therefore, the oven-roasting (at $150^{\circ}C$ for 9 minutes) was suggested as the superior method when the loin of lamb is cooked for reducing off-flavour.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.6
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• pp.1257-1263
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• 2006

Many automatic medical devices have been invented and developed mostly for the western medicine, not for the oriental medicine. Facial ocular inspection is one of the four diagnosis methods of oriental medicine, which makes a diagnosis of disease by observing the shape and color of patient's vital organs. In facial ocular inspection, the regions of five sensory organs and Myungdang are specially important. In this paper, we propose a novel method to extract the five sensory organ and Myungdang from a facial image for facial ocular inspection. Finally, we show the usefulness of the proposed method by experiments.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2005.11a
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• pp.439-442
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• 2005

Generally, noise from a home appliance has been measured by overall sound pressure level or sound power level, dB. Customers evaluation, however, of this noise should be depend on the only overall level but also the sensory feeling, annoyance, unpleasure and so on. Moreover, in this sensory evaluation, irregular, time-varying and uneven sounds which are difficult to describe itself by overall level are more affectable. Unfortunately however the formal evaluation method for this kinds of noise is not determined yet. In this research, the evaluation method for harmonic noise, which is a major noise from home appliance and one of the unmeasurable sounds by overall level, is proposed to evaluate its acceptability based on the consumer's sense of hearing. The proposed approach could be applied to the other sound, which acoustical characteristics are similar to the tonal noise.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• Journal of Korean Society for Quality Management
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• v.21 no.2
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• pp.215-223
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• 1993

A paired comparison which is a method of comparative judgements is widely used to increase the amount of information transmitted to human sense organ. In this study, a paired comparison method is proposed for the discrimination capacity and preference analysis of non-skilled sensory inspectors. We consider on order effect, that is, difference of evaluation occurred as a result of sample presentation by random order. The purpose of this paper is to determine a sample with the highest preference degrees by analyzing a discrimination capacity and evaluating preference degrees of sensory inspectors. An analysis of a discrimination capacity is bared on the capacity index obtained by an eigen-vector method and an evaluation of preference degrees is performed by a significance test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.3
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.