• Korean journal of food and cookery science
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• v.12 no.1
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• pp.40-45
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• 1996

This study was conducted in order to determine the effect of various cooking methods (boiling, pressure cooking, steaming and microwave heating) on mineral content, color and sensory quality of radish, potato and carrot. It was shown that microwave heating was desirable method in cooking radish on both the acceptability and the retention of mineral content. On the other hand, steaming and pressure cooking were found to be desirable methods for cooking potato. There were not so many differences in both the retention of mineral content and the acceptability of carrot by various cooking methods. The pressure cooking, which was not a proper method for leaf vegetables, could be applied to root vegetables without losing so many mineral contents.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.11a
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• pp.245-250
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• 2001

화장품 사용 시 소비자가 가장 중요하게 느끼는 요인은 효과와 촉감이라고 볼 수 있다. 특히 반복적인 사용을 위해서 쾌적한 촉감은 필수 조건이다. 그런데, 촉감은 사용하는 사람 자신의 감각에 의존하는 것이므로, 이러한 화장품의 촉감을 포함하는 성능을 평가하기 위해서 사람에 의한 최종평가는 필수적인 단계이다. 따라서, 여러 특성의 강도를 측정하는 분석형 관능평가와 소비자의 선호도를 조사하는 기호형 관능평가의 필요성이 요구되며, 두 결과를 종합적으로 고려하는 것이 바람직할 것이다. 우리는 훈련된 전문패널에 의해 다양한 자외선차단 크림과 로션들에 대한 분석형 관능평가를 실시하였다. 그 결과, 자외선차단 제품의 관능속성 평가의 주요인은 잔여감 요인과 발림성 요인으로 나타났으며, 이 결과에 따라 제품들을 2차원 공간 상에 위치하였다. 이 중 몇 제품을 선택하여 20대 후반 여성소비자를 대상으로 기호형 관능평가를 실시하였다. 평상시 실제 화장단계에서 인지되는 자외선차단제품에 대한 용어들은 촉촉함 및 도포균일성 요인/흡수속도 요인의 두가지 요인으로 분류되었다. 이상적인 자외선차단제품의 사용감은 너무 촉촉하지도 매트하지도 않으면서, 흡수속도는 빠르고 화장밀림이나 번들거림이 적은 사용감을 나타내는 특성쪽으로 나타났다.

• Proceedings of the Korean Information Science Society Conference
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• 2007.10b
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• pp.172-177
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• 2007

공중공간은 평면에 비해 넓고 많은 항공기들이 고속으로 비행하고 있다. 더불어 항공사고는 바로 대형사고로 이어지므로 공중상황 통제의 중요성은 항상 강조되고 있다. 그러나 항공기는 3차원 공간에서 복잡한 패턴으로 비행하기 때문에 통제하기가 매우 어렵다. 통제를 위한 공중상황 정보는 시각화 시스템을 통해 제공되고 있으나, 이를 운영하는 통제요원의 경험, 인지능력이 공중상황판단의 결정적 역할을 하고 있다. 그래서 정확한 상황판단을 위한 정보제공이 매우 중요하다. 본 논문에서는 공중상황에 대한 정확한 정보제공을 위해 비행경로를 이용한 시각화 기법을 제안한다. 대부분의 항공기는 정지하지 않고, 급격한 상태전이 없이 이동하므로 과거 비행자료를 통해 미래의 비행상태를 예측할 수 있다. 즉 과거 상태정보와 현재 상황정보를 통합하여 시각화하면 비행패턴을 예측할 수 있어 정확한 공중상황 판단이 가능하다. 이를 위해 실시간 자료를 분석하여 동적자료를 구분한다. 동적자료만으로 상태전이자료를 생성하고 비행경로 상에서 색상과 도형 및 기호화를 통해 시각화한다. 비행경로와 색상 및 기호화로 제공된 상태전이 시각화 정보는 항공기의 상승/하강, 가속/감속, 직진/선회, 기타 상태전이정보와 바람의 방향과 같은 공중 공간의 상황정보 둥을 제공할 것이다. 이를 통해 운용요원은 공중상황을 정확히 인식하고 신속하게 판다하여 통제함으로서 공중안전을 도모하고 통제업무를 효과적으로 수행할 수 있을 것이다.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.549-555
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• 2010

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with pine mushroom powder. The moisture content of the Sulgidduk ranged from 34.79 to 36.93%. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the pH value, but to increase the $brix^{\circ}$ value. Increasing the amount of pine mushroom powder in the Sulgidduk tended to decrease the lightness(L) in Hunter color value, but to increase the redness(a) and yellowness(b). For the textural characteristics, the addition of pine mushroom powder decreased the adhesiveness and springiness. In sensory evaluation, the addition of 3% pine mushroom powder had the best score in appearance, odor, taste and overall preference. Therefore, this results suggest that adding 3% pine mushroom powder would be feasible for making pine mushroom Sulgidduk.

• Archives of design research
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• v.12 no.1
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• pp.121-130
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• 1999

The eyeS of human beings are the very interesting objects of research, which were believed to do deliver any meanings without direct words and also to represent best description of key characteristics of humans than any other parts in the body. With respect to this hypothesis on eyes, the study of various expressions of eyes is the fascinating research topic in the area of optical design which is deeply connected to the figurative images. Traditionally, physiognomy was settled by many Koreans to become one of the branches of discourses. Physiognomy has been developed through the statistical summaries of life patterns of various kinds 'of science based on the results of systematical analysis. This research was focused on elucidating the relationship between the consumers' perception and the image of eyes which were thought to be the most important sign emitted from the body of human beings. Furthermore, study was conducted to derive a practical usage from the research results if above relationship was showed to be true. It was unveiled that the considerable close relationship was established with small errors and that eye's image was compensated and enhanced with the help of lip's image to obtain more perfect image. As a result, it was concluded that the rationales of phtsiognomy could assist to choose figures as a figurative image. (Keyword)

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.407-414
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• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1189-1196
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• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• Food Science and Preservation
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• v.24 no.3
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• pp.421-430
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• 2017

This study was conducted to investigate the effect of Lentinus edodes powder on the quality characteristics and antioxidant of rice cookies. The cookies for this experiment was made by 3 main ingredients including rice powder, flour, Lentinus edodes powder. The proportion of rice powder was fixed to 50% for the total amount of ingredients. The amount of reminded 2 ingredients (flour and Lentinus edodes powder) were varied. The amount of flour was decreased up to 38%, and the addition of Lentinus edodes powder was increased to 4%, 8% and 12%. Density of the dough, hardness, total polyphenol content, DPPH free radical scavenging activity, and reducing power increased with increasing Lentinus edodes powder content. Moisture content, pH of the dough, spread factor, loss rate, leavening rate, and L values of the cookies were decreased with increasing Lentinus edodes powder content. The result of consumer acceptance test revealed that there were no significant differences in smell, taste and overall acceptability, while the preference of color decreased as the amount of Lentinus edodes powder increased. To sum up, the cookies with 12% Lentinus edodes powder can produced the best results in terms of quality and antioxidant potential.

• Korean Journal of Environment and Ecology
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• v.13 no.1
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• pp.1-16
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• 1999

1997년 4월부터 1998년 4월까지 경상북도 내연산 일대의 관속식물상 조사를 실시한 결과, 관속식물은 100과, 350속, 538속, 1아종, 92변종, 10품종, 1교잡종 총 642종류(texa)를 확인하였으며, 이 중 211종류는 금번조사에서 새롭게 추가하였다. 특히 고란초, 부들, 창포, 꽃창포, 노랑무늬붓꽃, 산작약, 둥근잎꿩의 비름, 꿩의 바람꽃, 연잎꿩의다리, 참좁쌀풀 등의 희귀 및 멸종위기 식물을 확증표본과 함께 보고함으로써 본 지역 식물상 조사에 큰 의의가 있다고 판단된다. 본 조사에서 확인한 희귀 및 멸종위기 식물은 총 29종류로서, 환경부 법정보호식물이 3종류, 환경부에서 실시하고 있는 전국자연환경조사에서 제시한 특정식물종 중 정밀생태종은 27종류, 그리고 산림청 희귀 및 멸종위기 식물은 15종류로 나타났으며, 둥근잎꿔의 비름, 망개나무, 노랑무늬붓꽃 등의 분포 등에 대해 논하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.182-191
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• 2012

Black rice bran powder has potential medical uses and functionality. In this study, we assessed the antioxidant activity and quality characteristics of cookies containing various concentrations (0, 1, 3, 5, 7, and 9%) of black rice bran powder. To analyze quality characteristics, proximate composition, fatty acid composition, amino acid composition, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Black rice bran cookies (7%) contained more crude protein ($10.67{\pm}0.33$%) compared to control ($5.84{\pm}0.06$%). The total unsaturated fatty acid contents of the control and 7% black rice bran cookies were 30.44 and 30.81%, respectively. The amino acid content of 7% black rice bran cookie was higher than that of control. Bulk density of the dough, moisture, spread factor, total polyphenol content, and DPPH free radical scavenging activity of the cookies significantly increased with increasing content of black rice bran powder, whereas pH of the dough, loss rate, leavening rate, and L values of the cookies decreased. Additionally, consumer acceptability scores for the 7% black rice bran cookie group ranked significantly higher than those of the other groups in terms of appearance, taste, flavor, texture, and overall preference. Taken together, the results of this study suggest that black rice bran powder is an effective ingredient for increasing the consumer acceptability and functionality of cookies.