• Food Science of Animal Resources
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• v.29 no.5
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.107-112
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• 2003

The Chunma requires a simple pre-treatment, due to the inconveniences of preservation, toxicities, and pungencies in intact state. Various steaming conditions were examined to establish the anti-oxidative characteristics of Chunma using the Response Surface Methodology (RSM). Total phenolics and electron-donating ability were optimal at 94.43 and $101.67^{\circ}C$ for 42.38 and 41.09 min, respectively. Anti-oxidative (Al) and nitrite-scavenging ability were optimal at $100^{\circ}C$ for 40 min. Optimal steaming conditions were determined as 96{\sim}107{\circ}C$ for $28{\sim}46min$ min, almost identical to the predicted conditions of $100^{\circ}C$, 40 min determined using the superimposed contour map. Anti-oxidative activities (AI) under the optimal conditions were $95.9%{\sim}115.6%$ of those determined under predicted conditions, an indication of the high reliability of the calculated values.

• Journal of Fashion Business
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• v.19 no.1
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• pp.95-105
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• 2015

This study investigated the color culture in the Japanese Medieval Age. The Japanese Medieval Age included the Kamakura period (1180-1333) and Muromachi period (1336-1573), and the leading group transitioned from the Kuge families to the Buke families. The taboos about colors from ancient times became nominal, and forbidden colors, such as purple, celadon, and red, became the colors of the samurai, leading to beautiful soldier gears that were unparalleled in history. In the Kamakura period, colors that conveyed a strong impression were created and preferred with the combination of a samurai's reasonable spirit and zen thoughts. The period was also called "the era of hari", and cross dyeing based on basic colors such as suou (red), ai (blue), and kuchinasi (yellow) was popular. In both the Kamakura and Muromachi periods, conspicuous and strong colors were sought for costumes, and embroidery was used with gold leaf, silver leaf, gold threads, silver threads, and background color. The colors of costume preferred by Buke men in the period included green, blue, and brown. In the characteristics of the kosode, the sugan and hitadare were used for men's formal dress, while kosode was used for the grooming of the working class. In these periods, additionally, the working class began to be socially engaged in actively wearing the one-layer kosode, which became popular, and the characteristics of the Japanese Medieval Age, during which functionality and practicality was valued, were also reflected in the dressing.

• Journal of Information Technology Services
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• v.19 no.5
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• pp.1-14
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• 2020

Mankind has been attempting to live a happy and safe family life in a residential space. Due to the advent of the mobile phone in the 1990s and the smart phone in the 2000s, when the information and communication age came, human life has been innovatively changed. The revolution of human civilization led to the Neolithic Revolution and the Iron Age, followed by a smart phone revolutionizing human life, and the revolution faces with the era of info-communication, smart phones became a daily life and the fourth industrial revolution. The fourth industrial revolution is an era of info-communication technology (ICT), creating a new paradigm across human life through technological developments such as artificial intelligence (AI), IoT, big data, mobile, and cloud. The smart home is actively researched in a direction to support the overall human life as a representative future residential culture paradigm. However, the study considering the needs according to the lifestyle, functional characteristics of each living space and human lifestyle of the Phono Sapiens era where smart phones live like daily life was relatively insufficient. In addition, research on smart home service design should be considered from the apartment residential space planning stage. Therefore, this study has significance in suggesting the direction of research on human-centered smart home service design considering the characteristics of each living space and resident's life-style in the smart phone era.

• Journal of Korea Game Society
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• v.8 no.4
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• pp.95-105
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• 2008

In virtual games, Non-Playing Character(NPC)s as game elements tend to frequently communicate with game players. Although the artificial-intelligence (AI) algorithm widely used for games has been greatly developed, basic roles of NPCs have remained on the same. In a life game whose goal is to observe the actions and behaviors of the human-like NPCs, for example, their straightahead actions cause boredom. Actually, NPCs fail to display their various expressions that are characterized by humans. To make NPCs act like humans, several characters with a greater variety of characteristics need to be created. this paper proposes how NPCs both express the wide range of emotions using probability distribution and react based on their different characteristics. To verify the change of NPC actions, personalities were assigned according to the probability distribution and this algorithm was applied to a 3D game to validate the method suggested in this paper.

• Atmosphere
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• v.22 no.2
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• pp.137-147
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• 2012

The technique of Brightness Temperature Difference (BTD) between 11 and $12{\mu}m$ separates yellow sand dust from clouds according to the difference in absorptive characteristics between the channels. However, this method causes consistent false alarms in many cases, especially over the desert. In order to reduce these false alarms, we should eliminate the background noise originated from surface. We adopted the Background BTD (BBTD), which stands for surface characteristics on clear sky condition without any dust or cloud. We took an average of brightness temperatures of 11 and $12{\mu}m$ channels during the previous 15 days from a target date and then calculated BTD of averaged ones to obtain decontaminated pixels from dust. After defining the BBTD, we subtracted this index from BTD for the Yellow Sand Index (YSI). In the previous study, this method was already verified using the geostationary satellite, MTSAT. In this study, we applied this to the polar orbiting satellite, MODIS, to detect yellow sand dust over Northeast Asia. Products of yellow sand dust from OMI and MTSAT were used to verify MODIS YSI. The coefficient of determination between MODIS YSI and MTSAT YSI was 0.61, and MODIS YSI and OMI AI was also 0.61. As a result of comparing two products, significantly enhanced signals of dust aerosols were detected by removing the false alarms over the desert. Furthermore, the discontinuity between land and ocean on BTD was removed. This was even effective on the case of fall. This study illustrates that the proposed algorithm can provide the reliable distribution of dust aerosols over the desert even at night.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.617-625
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• 2010

The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

• Journal of the Korean Society for Heat Treatment
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• v.12 no.2
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• pp.145-156
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• 1999

The distribution of the second phase, the change of transformation temperature and mechanical properties with thermomechanical treatment conditions were investigated by metallography, calorimetry, EDS, tensile test and fractography in a Cu-Al-Ni-Ti-Mn alloy. The cast structure revealed Ti-rich precipitates($X_L$ phase) between dendrite arms, which have been identified as $(Cu,Ni)_2TiAl$ intermetallic compounds. By homogenizing above $900^{\circ}C$, the $X_L$ phase was melted in the matrix, while the Xs phase was precipitated in matrix and the volume fraction of it was increased. When hot-rolled specimen was betatized below $750^{\circ}C$, recrystallization could not be observed. However, the specimen betatized above $800^{\circ}C$ was recrystallized and the grain size was about $50{\mu}m$, while Xs phase was precipitated in matrix. With raising betatizing temperature, $M_s$ and $A_s$ temperatures were fallen and transformation hysteresis became larger. The strain of the specimen betatized at $800^{\circ}C$ was 8.2% as maximum value. The maximum shape recovery rate could be obtained in the specimen betatized at $800^{\circ}C$ but it was decreased due to the presence of Xs phase with increasing betatizing temperature.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.966-974
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• 2010

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.14 no.12
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• pp.2836-2842
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• 2010

An NPC grouping method is proposed for various 3D games depending on their characteristics. Immovable objects tend to have particular orientation features in their Gabor filtering results whereas the movable objects controlled by AI appearing as a human or an animal do not. First of all, We analyzed directional and frequency domain features in the NPC object and configured them as 24 Gabor filter banks. Then, 24-dimensional feature vectors according to the scale and direction of the filter are calculated. Each extracted vector represents the energy of a certain direction. This energy indicates the particular direction strength of the object texture. Thus, using this property, NPCs could be grouped as artificial objects and natural objects effectively and it draws the game more speed and strategic actions as a result.