• Food Science and Preservation
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• v.23 no.5
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• pp.727-737
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• 2016

This study was carried out to determine the descriptive sensory profile of oriental melon. The sensory profile of oriental melons (cultivated in Seonju, Kyungsangbuk-do) were used quantitative descriptive analyses and twelve trained panel developed the total forty sensory attributes related appearance, aroma, texture etc. Six appearances attributes and two aromas attributes were derived from whole oriental melon with skin. Five aromas, six tastes and six textures were derived from the mesocarp of oriental melon. And also, oriental melons were analyzed for pH, titratable acidity, solid soluble contents and weight. The weight, titratable acidity and soluble solid content of oriental melons showed significant differences according to samples. And also, in the sensory attributes of these samples by trained panel and consumer test, there were significant differences between organic cultivated samples and conventional cultivated samples. Based on principal component analysis of sensory attributes data by trained panel and consumer, oriental melons were primary separated along the first principal component, which accounted for 27.73% (trained panel test) and 19.82% (consumer test) of total variance (trained panel test; 58.36%, consumer test; 46.18%) between the samples farm, cultivation method, total acidity, sweet aroma, bitterness, etc. Generally, whole oriental melon with skin showed significant differences in the sensory attributes according to cultivation method and farms. But, the mesocarp and endocarp part showed not certainly differences in the sensory attributes between organic cultivated samples except conventional cultivated samples.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.6
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• pp.834-841
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• 2022

Recently, applying artificial intelligence technologies in various fields of production has drawn an upsurge of research interest due to the increase for smart factory and artificial intelligence technologies. A great deal of effort is being made to introduce artificial intelligence algorithms into the defect detection task. Particularly, detection of defects on the surface of metal has a higher level of research interest compared to other materials (wood, plastics, fibers, etc.). In this paper, we compare and analyze the speed and performance of defect classification by combining machine learning techniques (Support Vector Machine, Softmax Regression, Decision Tree) with dimensionality reduction algorithms (Principal Component Analysis, AutoEncoders) and two convolutional neural networks (proposed method, ResNet). To validate and compare the performance and speed of the algorithms, we have adopted two datasets ((i) public dataset, (ii) actual dataset), and on the basis of the results, the most efficient algorithm is determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.4
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• pp.575-580
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• 2011

Sulgidduk samples were prepared with substitutions of 5, 10, 15, and 20% Queso blanco cheese powder (QBCP) to rice flour basic formulation, along with a control, were then compared in terms of quality characteristics including moisture content, external surface appearance, color, textural characteristics, and sensory analysis, in order to determine the optimal ratio of formulation. Moisture contents were not significantly different among the Sulgidduk samples. For external surface appearance, as QBCP content increased, darkness and yellowness increased. With regard to color, lightness decreased with increasing QBCP content, while redness and yellowness increased. In terms of textural characteristics, hardness, gumminess, and springiness increased as QBCP content increased. The control group had significantly higher fracturability than the QBCP samples. Adhesiveness was highest at the 5% QBCP substitution level, while lowest at the 20% level. Cohesiveness was minimal the 10% QBCP sample, not significantly different among the QBCP samples. Chewiness and resilience were not significantly different among the QBCP samples. In sensory evaluation, color, flavor, and overall acceptability decreased, while softness not significantly different among the QBCP samples. Cheese flavor, saltness, milk fat taste, moistness and off-flavor increased with increasing QBCP content.

• Journal of the Korea institute for structural maintenance and inspection
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• v.26 no.1
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• pp.89-96
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• 2022

In this paper, to evaluate the output quality of the cementitious composite mixture for printing with the ME method for construction 3D printer, visual inspection of the output appearance and the dimensional error rate, compressive strength and flexural strength of the output were measured. As a result of the test, the mixing design with excellent output appearance was P1-2, P1-4, P2-5, P2-6, and the mixing design with good output appearance was P0-1, P1-1, P1-3, P1-6, P1-7 and P2-4. Of these mixing designs, P0-1 and P2-6 had the lowest dimensional error rates As a result of evaluating the compressive strength and flexural strength of the various mixing designs, the Mixing design with excellent output designs showed good mechnical properties. However, mixing designs with excellent mechanical properties does not necessarily have excellent output quality. Therefore, in order to accurately evaluate the output quality, it is judged that visual inspection and dimensional error rate inspection should be performed first, and then the mechanical characteristics should be reviewed.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• Journal of the Korea Institute of Building Construction
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• v.23 no.2
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• pp.197-207
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• 2023

Concrete is a widely used material due to its excellent compressive strength and durability. However, depending on the surrounding environment and the characteristics of the materials used in the construction, various defects may occur, such as cracks on the surface and subsidence of the structure. The detects on the surface of the concrete structure occur after completion or over time. Neglecting these cracks may lead to severe structural damage, necessitating regular safety inspections. Traditional visual inspections of concrete walls are labor-intensive and expensive. This research presents a deep learning-based semantic segmentation model designed to detect cracks in concrete walls. The model addresses surface defects that arise from aging, and an image augmentation technique is employed to enhance feature extraction and generalization performance. A dataset for semantic segmentation was created by combining publicly available and self-generated datasets, and notable semantic segmentation models were evaluated and tested. The model, specifically trained for concrete wall fracture detection, achieved an extraction performance of 81.4%. Moreover, a 3% performance improvement was observed when applying the developed augmentation technique.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Microbiology and Biotechnology Letters
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• v.6 no.4
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• pp.181-185
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• 1978

The competitions were made between two kinds of Kochujang, one is the native fermented Kochujang which is fermented at 20$\pm$2$^{\circ}C$, and the other is quick fermented Kochujang which is maintained at 35$\pm$2$^{\circ}C$ for 30 days. The results were showed that the general compositions, amino acid, nitrogen and flavor of quick fermented Kochujang were superior to the native fermented Kochujang.

• The Korean Journal of Food And Nutrition
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• v.13 no.3
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• pp.201-212
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• 2000

김치에 첨가되는 소금, 고추, 젓갈 등 재료의 종류와 첨가량, 숙성 기간을 달리한 김치를 제조하여 이화학적 성질과 관능검사를 실시하였다. 김치의 PH는 제조당일에는 건고추군의 김치가 다른군 김치보다 높게 나타났고, 생갈은 고추군과 건고추군의 새우젓군 김치가 높게 나타났다. 숙성 3일은 모든 김치의PH가 금격히 감소하였고, 숙성 기간이 길어지면서 점차 감소하였다. 김치의염도는 양념 조건에 관계 없이 숙성9일까지 약감 감소하는 정도였고, 숙성은 염도의 변화에 양향을 주지 않았다. 김치의 적정산도는 양념 조건에 따라 약간의 차이를 보여 제조 당일은 혼합고추군, 멸치액젓군 김치가 다른 김치보다 현저하게 높았고, 숙설 적기인 5일에는 고추의 종류에 관계 없이 새우적순 김치가 더 높은 값을 나타냈다. 김치의 아스코르브산의 변화는 모든 김치에서 숙성초기와 숙성적기 이후에 급격한 감소를 보였다. 관능검사 결과를 종합적으로 비교해보면 외관과 색은 건갈은 고추군 김치가 낮게 나타났고, 신맛은 고추의 종류에 상관없이 젓갈군에서 강하게 평가되었으며 탄산미 또한 젓갈군이 높게 평가받았고 특히 멸치 젓군이 새우젓군보다 약간 높았다. 짠맛은 혼합젓갈군이 가장 강했다. 조직감은 생갈은 고추군과 멸치액적군 김치가 가장 좋았고 건갈은 고추군 김치가 낮게 나타났고 생갈은고추군의 대조군 김치와 혼합고추군의 새우젓군 김치가 강하게 나타났다. 종합적인 맛은 생갈은 고추군, 혼합고추군, 건갈은 고추군 순서이었으며 젓갈군 김치가 대조군 김치보다 월등히 높게 나타났으나 젓갈의 종류에는 크게 영향 받지 않았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.27-33
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• 1996

납중독에 대한 마늘의 antidotic effect를 조사하기 위한 4주간의 실험에서 , rat 체중 kg 당 중 (7일간) 1회초산납 100mg을 투여한 rat에 매일 마늘즙을 식이의 4%로 투여한 실험군(LG)과 초산납과 함께 중금속 해독제인 N-acetyl penicillamine을 매일 rat 체중 kg당 100mg 투여한 실험군 (LP)의 체중 증가율 비교에서 초산납만을 투여한 실험군(L)보다 LG군과 LP군 모두 유의성 있는 rat 성장률 개선효과 (각각 +13.3%과 +22.3%)를 보였다. L군 rat의 외관과 해부검사에서는 장기들(위, 간장, 신장)의 병변(damage)이 매우 미미하게 관찰되었으나 혈액검사에서 GOT, alkaline phos-phatase, blood uric acid, blood urea nitrogen, crea-tinine, bilitrubin 값이 유의적을 증가하여 납중독에 의한 장기(organs) 특히 신장 기능의 현저한 장해를 보였다. 그러나 LG군이 이들 측정값이 L군보다 유의성의 차로 낮은 값을 보여 LP군과 거의 비슷한 수준이었다. 특히 L군에서는 Pb 중독으로 인하여 hemo-globin 량이 정상 이하(10.37g/dl)로 감소되었으나 LG군에서는 L군에서와 같이 거의 정산 (12.32g/dl)을 유지하였다. L군의 혈액, 간장 및 신장의 납 합량은 각각 0.281, 0.250, 0.403ppm으로 대조군 보다 매우 높았으나 LG군은 대조군에 가깝게 그리고 LP군과는 거의 같은 수준(각각 0.182, 0.131, 0.253ppm)으로 낮아졌다. 이상의 실험 결과에서 마늘이 rat의 납중독에 미치는 효과를 N-acetyl penicillamine의 해독 효과와 비교할 때 마늘의 해독 효과라고 볼 수 있는 유의성있는 측정값들이 관찰되었다.