• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.3
• /
• pp.368-381
• /
• 2020

This study was conducted to optimize the processing conditions of seasoned laver Pyropia yezoensis with conger eel Conger myriaster seasoning sauce (CES) using response surface methodology (RSM). The RSM program results for bonesoftness showed that the optimum independent variables based on the dependent variables (Y₁, lipid removal rate; Y₂, texture; and Y₃, sensory fish odor score) were 431.0% for X₁ (water amount), 115.6℃ for X₂ (retort-operated temperature), and 50.1 min for X₃ (retort-operated time). The RSM program results for the CES blend showed that the optimum independent variables (X₁, amount of bone-softened conger eel by-products; X₂, mixed sauce amount; and X₃, starch amount) based on the dependent variables (Y₁, amino-N; Y₂, Hunter redness; and Y₃, drying time) were 44.8% for A (pre-treated conger eel by-product), 36.0% for B (mixed sauce), and 19.2% for C (starch). The RSM program results for seasoned laver with CES showed that the optimum independent variables based on the dependent variables (Y₁, water activity; Y₂, Hunter yellowness; and Y₃, overall acceptance) were 5.0% for X₁, (CES amount), 313.8℃ for X₂ (roasting temperature), and 6.0 s for X₃ (roasting time). The seasoned laver with CES prepared under the optimum conditions was superior to commercial seasoned laver in terms of overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.9
• /
• pp.1457-1461
• /
• 2014

The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness ($L^*$) and yellowness ($b^*$) decreased, whereas redness ($a^*$) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Journal of Home Health Care Nursing
• /
• v.8 no.2
• /
• pp.148-158
• /
• 2001

Purpose: This study is to investigate the attitudes on the Home Health Care among the physicians and nurses in P University. Method: Data were gathered from 71 physicians and 264 nurses. working at P University Hospital. from May 1 to May 15, 2001 and analyzed using descriptive statistics and Fisher exact test. Results: 1) As to the previous information about home health care program, those who have been familiar to it were 100% of physicians, and 99.6% of nurses, and 39% of the physicians and 66.1% of the nurses. were found to have responded with right answers, 2) As to the acceptance of the home health care program, 87% of physicians and 98.5% of nurses were found to be positive and there showed a significant difference(p= .019), 3) The main reasons for accepting the system were: the alleviation of the family burden of time, the maintenance of continuity of care, and the reasons for opposing the system were incomplete legal assurance. the possibility of providing illegal medical services. 4) The physician's intention rate of patient referrals to home care program reveled 49.2%. 5) According to the services related to Home Health Care. the orders of acceptance rates were medical tests related services (77.8%, 92%); therapeutic nursing interventions(69.0%, 88.2%): and services for medication(68.3%, 82.5%) among physicians and nurses. respectively. Conclusion: For the stabilization and successful implementation of home health care system. it should be accompanied with education for physicians about home care. setting specific laws and regulations for home care. legal assurance of home care business. outcome research for home care recipients. and support systems of hospital administration.

• Culinary science and hospitality research
• /
• v.22 no.2
• /
• pp.44-56
• /
• 2016

This study investigated the quality characteristics of white pan bread with Haenaru rice flour which is regional product of Dangjin. Haenaru rice flour was substituted 10%, 30% and 50% for each bread sample. The overall effects of Haenaru rice flour substitution on pan bread were examined by investigating fermentation rates, pH, volume, specific volume, TPA, crumbScan and colorimeter and using sensory evaluation. A control showed the highest fermentation rate by 60 min, but there was no differences among all samples except HNR50 after 60 min. The higher Haenaru rice flour content, the higher pH value of bread loaf and bread and the lower volume and specific volume of rice breads. According to TPA and crumbscan, high amounts of Haenaru rice flour substitution increased the hardness of bread and decreased fineness and elongation of bread cells. In sensory evaluation, though a control got the best texture, flavor and overall acceptance, HRF30 and HRF10 showed the best preference of appearance and taste respectively, But most of all, there were no significant differences among those samples. Consequently, the results indicate that a substitution of Haenaru rice flour for wheat flour by 30 percent will not show any decisive difference in consumer's acceptance.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.2
• /
• pp.273-278
• /
• 2017

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 2~8% (w/w) Taraxacum coreanum powder (TCP). The pH and moisture content of cookie dough decreased significantly (P<0.05) while density was not influenced significantly by increasing levels of TCP. The spread ratio and loss rate of cookies increased significantly with increasing levels of TCP (P<0.05). Lightness, redness, and yellowness decreased significantly with higher amount of TCP (P<0.05). The use of TCP significantly increased hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities were significantly elevated (P<0.05). The consumer acceptance test indicated that addition of 2% TCP had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 2% TCP can take advantage of the functional properties of TCP without sacrificing consumer acceptability.

• Journal of the HCI Society of Korea
• /
• v.1 no.1
• /
• pp.21-28
• /
• 2006

Most of the commercialized wearable text input devices are wrist-worn keyboards that have adopted the minimization method of reducing keys. Generally, a drastic key reduction in order to achieve sufficient wearability increases KSPC(Keystrokes per Character), decreases text entry performance, and requires additional effort to learn a new typing method. We are faced with wearability-usability tradeoff problems in designing a good wearable keyboard. To address this problem, we introduced a new keyboard minimization method of reducing key pitch. From a series of empirical studies, we found the potential of a new method which has a keyboard with a 7mm key pitch, good wearability and social acceptance in terms of physical form factors, and allows users to type 15.0WPM in 3 session trials. However, participants point out that a lack of passive haptic feedback in keying action and visual feedback on users' input deteriorate the text entry performance. We have developed the One-key Keyboard that addresses this problem. The traditional desktop keyboard has one key per character, but the One-key Keyboard has only one key ($70mm{\times}35mm$) on which a 10*5 QWERTY key array is printed. The One-key Keyboard detects the position of the fingertip at the time of the keying event and figures out the character entered. We conducted a text entry performance test comprised of 5 sessions. The participants typed 18.9WPM with a 6.7% error rate over all sessions and achieved up to 24.5WPM. From the experiment's results, the One-key Keyboard was evaluated as a potential text input device for wearable computing, balancing wearability, social acceptance, input speed, and learnability.

• Food Science and Preservation
• /
• v.21 no.1
• /
• pp.146-150
• /
• 2014

The feasibility of incorporating jujube powder as a value-added food ingredient in cookies was investigated. The amount of jujube powder added (0~20%) was found to have significantly affected the cookie quality (p<0.05). Furthermore, the pH ranged from 6.16 to 6.69, and moisture content gradually increased from 4.11% to 4.76%, while the spread ratio and loss rate have significantly decreased with the increasing levels of the powder added (p<0.05). Lightness decreased; however, the redness and yellowness, as well as hardness, have significantly increased with the higher amount of jujube powder in the formulation (p<0.05). In addition, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was significantly increased (p<0.05) without remarkable differences between the control and 5% sample, and 15% and 20% sample (p>0.05). The consumer acceptance test indicated that the addition of jujube powder of up to 10% had a favorable effect on the consumer preferences in general. Based on the overall observation, the cookies with 5~10% jujube powder is recommended for taking advantage of the functional properties of jujube powder without sacrificing the sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.7
• /
• pp.1058-1063
• /
• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.93-98
• /
• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Nuclear Engineering and Technology
• /
• v.27 no.6
• /
• pp.877-887
• /
• 1995

YGN 3 is the first nuclear power plant to use the Core Protection Calculator (CPC) as the core protection system and the Core Operating Limit Supervisory System (COLSS) as the core monitor-ing system in Korea. The CPC is designed to provide on-line calculations of Departure from Nucleate Boiling Ratio (DNBR) and Local Power Density (LPD) and to initiate reactor trip if the core conditions exceed the DNBR or LPD design limit. The COLSS is designed to assist the operator in implementing the Limiting Conditions for Operation (LCOs) in Technical Specifications for DNBR/Linear Heat Rate (LHR) margin, azimuthal tilt, and axial shape index and to provide alarm when the LCOs are reached. During YGN 3 initial startup testing, extensive CPC/COLSS related tests ore peformed to ver-ify the CPC/COLSS performance and to obtain optimum CPC/COLSS calibration constants at var, -ious core conditions. Most of test results met their specific acceptance criteria. In the case of missing the acceptance criteria, the test results ore analyzed, evaluated, and justified. Through the analysis and evaluation of each of the CPC/COLSS related test results, it can be concluded that the CPC/COLSS are successfully Implemented as designed at YGN 3.