• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.633-638
• /
• 2007

Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was $1.8{\sim}2.5$ times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.

• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.605-610
• /
• 2007

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

• Food Science and Preservation
• /
• v.20 no.1
• /
• pp.62-68
• /
• 2013

A fine granule was prepared using freeze-dried royal jelly. For its preparation, which depended on operational parameters like its glucose-to-total sugar content ratio ($X_1$,0-100%), ethanol concentration ($X_2$,75-95%) and sprayed ethanol solution content ($X_3$,8-12%) using freeze-dried royal jelly, the response surface methodology was used to monitor the optimum conditions for the yield, the fragmentation rate with shaking, and the organoleptic properties. The maximum yield was 89.99% with a glucose-to-total sugar content ratio of 59.30%, an ethanol concentration of 88.64%, and a sprayed ethanol solution content of 11.83%. The minimum fragmentation rate by shaking was 0.82% at the glucose-to-total-sugar content ratio of 22.35%, the ethanol concentration of 77.21%, and the sprayed ethanol solution content of 10.59%. The sensory score for the overall palatability of the organoleptic properties was 7.45 at the glucose-to-total-sugar content ratio of 31.81%, the ethanol concentration of 93.96%, and the sprayed ethanol solution content of 10.51%.

• Journal of Digital Convergence
• /
• v.11 no.10
• /
• pp.437-443
• /
• 2013

This thesis enhanced the degree of utilization of smart phone through carrying out the application/app. which search and visit matjip (reputable restaurant) at the travel sites using smart phones. When we search matjip (reputable restaurant) using materialized application, we can select the best matjip (reputable restaurant) we want. Especially, this application evaluates individual restaurants through the level of utilization and satisfaction by consumer including appropriate menus, the style and design of the restaurant, reasonableness of prices, service of restaurant employees and sanitation management by region and registered the information input to DB in advance while classifying based on the evaluation scores to keep track for individual tastes. And individuals can record their personal memories to input columns. On top of that, information field for transportation is also designed to enhance the accessibility during travel, and in the future the application can be further utilized through the expansion of the DB through the input of famous tour sites and acquaintance's house information.

• Journal of Digital Convergence
• /
• v.15 no.7
• /
• pp.307-317
• /
• 2017

This study was to identify the factors influencing college life adjustment and sub-scales of nursing students. Self- report questionnaire surveys were conducted toward 282 freshman nursing students to measure college life adjustment, psychological well-being, emotional intelligence, and self-efficacy. Data were collected from September 22 through October 7, 2016. This study was analyzed using SPSS Win 18.0. The average mean of college life adjustment was 3.36 and academic activity was the highest, followed by individual psychology, social experience, Interpersonal relationship, and career preparation. A correlation of psychological well-being, emotional intelligence, self-efficacy, college life adjustment and sub-scales showed positive correlation. The strongest predictor of college life adjustment was a self-efficacy. And sub-scales, the strongest predictor of academic activity was academic achievement, career preparation was self-efficacy, individual psychology and social experience was emotional intelligence, and Interpersonal relationship was psychological well-being. An intervention program which includes these significant variables of subjects is essential to improve of college life adjustment.

• Food Science and Preservation
• /
• v.17 no.6
• /
• pp.800-806
• /
• 2010

The aim of this research is to develop recipe of kimchi beverage made of sun-dried salt. A distinction between this recipe with existing ones is the Korean traditional ingredient, sun-dried salt. The variety and amount of recruitment on the beverage was established after its characteristics were investigated by sensory tests. Preference of sweetening agent for the beverage was oligosaccharide > honey > sugar powder > sugar > aspartame > pear juice. While sensory evaluation was conducted on color, flavor and overall acceptance, the overall acceptance scores are as following; 6.24 for watery radish kimchi, 6.00 for white kimchi and 5.76 for Korean cabbage kimchi. Among other beverages, watery radish kimchi beverage was preferred. Amount of kimchi for the beverage was most suitable at 10 % of the contents. It was the same with all the other beverages. When the products were stored in normal temperature, the evaluation scores dropped for all sensory items as time passed.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.330-335
• /
• 1982

A powdered beverage with afruit flavor was stored at 4, 21, 35 and $45^{\circ}C$ for 180 days to study ascerbic acid destruction at the selected temperatures. Degradation of ascorbic acid in the model followed the first order reaction, and the temperature dependence of reaction rate constants at tested temperatures was accounted for by the Arrhenius equqtion. The calculated activation energy for the destruction of ascorbic acid was 3.3 Kcal/mole. The relationship between ascorbic acid content and sensory flavor score of the beverage indicated that samples with destruction of ascorbic acid over 25% showed objectionable flavor. An attempt was made to predict the quality of powdered beverage by using a simulation model. A comparision between ascorbic acid values from shelflife tests and the simulation program showed a good agreement within acceptable error. This result demonstrated that quality of powdered beverage could be predicted by using a computer simulation model with a desired accuracy.

• Proceedings of the Korea Inteligent Information System Society Conference
• /
• 2005.05a
• /
• pp.266-273
• /
• 2005

Data mining techniques enable us to generate useful information for decision support from the data sources which are generated and accumulated in the process of routine organizational management activities. College administration system is a typical example that produces a warehouse of student records as each and every student enters a college and undertakes the curricular and extracurricular activities. So far, these data have been utilized to a very limited student service purposes, such as issuance of transcripts, graduation evaluation, GPA calculation, etc. In this paper, we utilize Holland career search test results, TOEIC score, course work list, and GPA score as the input for data mining and generation the student advisory information. Factor analysis, AHP(Analytic Hierarchy Process), artificial neural net, and CART(Classification And Regression Tree) techniques are deployed in the data mining process. Since these data mining techniques are very powerful in processing and discovering useful knowledge and information from large scale student databases, we can expect a highly sophisticated student advisory knowledge and services which may not be obtained with the human student advice experts.

• Journal of the Korea Institute of Information Security & Cryptology
• /
• v.27 no.6
• /
• pp.1499-1506
• /
• 2017

The use of smartphones and the launch of various apps have increased exponentially, and malicious apps have also increased. Existing app recommendation systems have been limited to operate based on static information analysis such as ratings, comments, and popularity categories of other users who are online. In this paper, we first propose a robust app recommendation system that realistically uses dynamic information of apps actually used in smartphone and considers static information and dynamic information at the same time. In other words, this paper proposes a robust Android app recommendation system by partially reflecting the time of the app, the frequency of use of the app, the interaction between the app and the app, and the number of contact with the Android kernel. As a result of the performance evaluation, the proposed method proved to be a robust and efficient app recommendation system.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.2
• /
• pp.875-882
• /
• 2014

The purpose of this study is to examine the effects of social capital on the life satisfaction of the community residents. For the research, social capital was consisted of participation, network, trust and norm. To achieve the purpose of this research, data were collected from 279 citizens of S-city in Gangwon-Do. The results of this study were summarized as follows: Mean analyses showed that social capital had $3.02{\pm}.52$. According to hierarchical multiple-regression, participation(${\beta}$=.26, p<.001), network(${\beta}$=.17, p<.01) and trust(${\beta}$=.16, p<.01) among social capital showed positive influence on life satisfaction of community residents(R2=.35). This study finally discussed theoretical implications for future study and practical implications on the results.