• Journal of Korea Society of Industrial Information Systems
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• v.6 no.1
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• pp.61-69
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• 2001

This study concerns designing effective fuzzy inference rules, which can be used to evaluate other experiment sets for sensory tests. The number of fuzzy inference rules might be determined by the fuzzy division of variables. For the more the number of fuzzy division does not mean the more effectiveness, the number of inference rules should be reduced to improve efficiency of inference engine of expert system. This study verified that its suggested method and inference rules are effective in comparison with the existing studies.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.351-356
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• 2006

본 연구는 미국에서 우리나라 전통과자인 한과의 판매 가능성과 수용여부를 파악하기 위해서 미국인 대학생을 대상으로 설문조사와 관능검사를 실시한 결과이다. 설문 시에는 적절한 양과 가격, 섭취경험, 구입의사 등에 대해서 조사하였고, 관능검사 시에는 다식, 산자, 약과, 엿강정에 대해서 색깔-모양- 냄새와 greasiness, sweetness, firmness, adhesiveness, crispiness, dryness, overall acceptance에 대해서 평가하였다. 관능검사 결과 약과는 greasiness 가 유의적으로 높았고(p<0.01), 산자와 엿강정은 crispiness 가 유의적으로 높게 조사되었다(p<0.01) 전체적인 수용도는 다식이 유의적으로 낮게 조사되었다(p<0.01). 조사대상자는 한과를 스낵(42.9%)으로 이용하겠다고 가장 많이 응답했다. 그러나 구입의사에 대한 항목에서는 시식 후 90.5% 가 구입의사가 없다고 응답했으므로 한과의 세계화를 위해서는 각 나라의 식문화를 고려하여 각 나라 사람들에게 친숙한 향과 맛을 첨가하여 제품을 생산할 필요가 있다고 사료된다.

• Applied Chemistry for Engineering
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• v.21 no.4
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• pp.396-400
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• 2010

In this work, the adsorption behaviors of activated carbons (ACs) containing chelating functional groups were studied in $CO_2$ removal. The ACs were modified by pyrolysis of peroxide and glycidyl methacrylate graft polymerization in order to induce chelating functional groups, such as diethylenetriamine groups on the AC surfaces. The surface functional groups of the ACs were characterized by scanning electron microscope (SEM) and X-ray photoelectron spectroscopy (XPS). The textural properties of the ACs were analyzed by $N_2$/77 K isotherms. Adsorption behaviors of the ACs were observed in the amounts of $CO_2$ adsorption. From the results, we found that the chelating functional groups on the AC surfaces led to enhance selectivity and chemisorption on $CO_2$ adsorption in spite of decreasing the physical adsorption properties.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.750-754
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• 1991

The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1$13^{\circ}C$ resulted in positive effects on sensory attributes compared to ripening at $8^{\circ}C$. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.755-758
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• 1991

Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.433-440
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• 1988

Dried anchovy (Engraulis japonica) was ground and treated with 0.3N NaOH solution and then hydrolyzed with proteolytic enzymes. Extracts obtained by centrifugation of alkali-enzyme treated anchovy slurry was compared with water extract for the yields of soluble solid, protein and ashes and organoleptic characteristics. The data for the yields of the soluble solids, protein and ash showed that a 2-3 folds increase in those yields was resulted by combined alkali-enzyme treatments when it was compared to water only extract. The organoleptic evaluation on the alkali-enzyme treated anchovy extracts also showed a 2-3 folds in flavor strength of all descriptions in odor and taste and a significant improvement in total odor or taste acceptability.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.162-166
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• 2009

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.

• The Journal of Natural Sciences
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• v.10 no.1
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• pp.141-151
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• 1998

The purpose of this study was to suggest the skirt grading rule for different somatotypes. For this study 9 subjects were classified three types according to the shape of front hips such as diamond, standard, heart. Skirts pattern were made by Moonwha grading method for traditional grading rule. For each somatotypes, skirt pattern were graded by new grading rule. The sensory evaluations were practiced for appearance and function. At the result, comparing between the new grading rule and traditional grading rule, new grading rule was fitter than the traditional grading rule. And diamond type was distinctively better than the other somatotype at sensory evaluation appearance. For pattern making of diamond type it had better use the new grading rule that was considered the characteristics of body shape.

• Polymer(Korea)
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• v.35 no.3
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• pp.265-271
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• 2011

Graphene oxide (GO) was prepared by the Hummers and Offeman method from graphite. Reduced graphene oxide (EGO) and functionalized graphenes were synthesized from GO by using hydrazine hydrate and amine-functionalized alkyl groups, respectively. The structures of the GO, EGO, and functionalized graphenes were identified by FTIR and $^{13}C$ NMR. In addition, we examined the thermal stability, morphology and dispersibility of the materials in various organic solvents. AFM disclosed that GO and RGO consisted of one- or two-layer graphene regions throughout the film. However, the functionalized graphene films showed average thicknesses of 2.26~3.30 nm, The thermal stability of the functionalized graphenes was poorer than that of the EGO. The functionalized graphenes were well dispersed in toluene or chloroform, as evidenced by the lack of the characteristic graphite reflection in the solutions.