• ETRI Journal
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• v.21 no.4
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• pp.83-93
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• 1999

This paper examines the correlations between user characteristics and their perferences for two selected features of Web-based OPAC systems. User characteristics identified in this study were age, gender, educational status, computer skills and OPAC experience. Usability features included interaction styles, character and image on screen, browsing and navigating style, screen layout, and ease of learning, whereas availability features attended to availability of information, quality of information and up-to-date information. Individual variables and features are described, and the correlation between the variables and the features are explored using Pearson's correlation coefficient(r). Although based on a small-scale sample survey, a considerably large number of statistically significant correlations were found between the users' characteristics and the selected evaluation features of interactive Web-based OPACs. From these observations, it seems to be suitable to recommend that system designers should make a more considered appraisal of the users' demographic characteristics in the design of the new generation of OPAC such as in user-tailored interactive Web-based OPAC systems.

• Journal of the Korean Wood Science and Technology
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• v.26 no.2
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• pp.29-37
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• 1998

An image analysis program with the function of measuring various quantitative characteristics in the transverse surface of wood was developed using Delphi 2.0. Data on pore characteristics (conditions for image processing, proportion of pores in relationship to other elements, tangential diameter, area, tangential and radial diameter, x and y coordinates of pore center, and geometric coefficients) were saved in text file format. In addition, the pore area histogram in the tangential and radial directions was saved as a BMP (bitmap) type file. Analyses indicated that quantitative characteristics such as the relative radial distribution of pores in a growth ring, pore tangential area histogram, and proportion of pore in lumen area appear to be useful in separating four diffuse-porous woods and four ring-porous woods on the species level.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.7 no.4
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• pp.109-114
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• 2008

The fractal dimension aims to quantitatively define the irregular characteristics of the shape in nature. It can be useful in describing morphological characteristics of various wear particles. This paper was undertaken to diagnose failure condition for sliding members in lubrication using fractal dimension. The experiments were undertaken to analyze the shape of wear particles and to diagnose failure condition for sliding members in lubrication using the image processing and the fractal parameters. It was possible to diagnose wear mechanism, friction, and damage state of machines through analysis of shape characteristics for wear particle in driven condition using fractal parameters.

• Transactions of the Korean Society of Automotive Engineers
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• v.6 no.4
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• pp.219-227
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• 1998

This paper describes the fuel spray characteristics of gasoline port injectors such as the breakup procedures of liquid fuel, breakup and extinction behaviors of fuel spray at nozzle tip, time history of SMD and velocity distribution of fuel spray in the direction of fuel stream. Pintle-type gasoline fuel injector was used to analyze mentioned spray characteristics. In order to visualize the fuel spray behaviors and to measure the droplet mean diameter and velocities of spray droplets, the Schlieren method, digital image processing and auto-correlation PIV were applied in this study. In addition, the spray characteristics according to the variation of time were considered. The results of fuel spray show that the liquid sheet breakup starts at 10mm downstream actively. The flying time is approximately 4msec between 50mm and 80mm down the nozzle tip. Also, SMD of fuel spray, the number of droplets and fuel velocity distribution at each point of downstream are discussed.

• The Transactions of the Korea Information Processing Society
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• v.7 no.10
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• pp.3119-3127
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• 2000

This paper is a study to find a new method of feature selection for vibrationof buman body by analyzing correlationof vibration between King Songdok Bell and Human body. The vibration characteristics are analyzed by matching body, vocal tract, diaphragm and asymmetrical clements of human body with Bell, resonator, hole in the ground and asymmetical elements. In the result, the characteristics of sound vibrationof King Songdok Bell is useful to apply it to vibration characteristics of human body because the vibration characteristics of ech elements is alike.

• The Journal of Fisheries Business Administration
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• v.21 no.2
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• pp.55-84
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• 1990

The objective of this study is to develop an inventory model for the inventory management of a stocking point which sells processed fisheries products. The study, first of all, sets up fisheries processing companies, food companies, apparel companies, pharmaceutical companies and electronic and electrical companies as a population. Then, a comparative study is empirically applied to obtain the inventory characteristics of final products by industry through a survey of a sample selected by a random sampling procedure. The major inventory characteristics of processed fisheries products obtained from the above analysis can be summarized as follows : 1) The major demand characteristics of processed fisheries products is to have wide seasonal fluctuations because the supply of raw materials (i.e., fisheries products) heavily depends on the productive capacity of nature. 2) It has found that fisheries processing companies are the worst in inventory management among the various industries selected in the sample. However, the self-rating of inventory management system by inventory managers of companies shows that the fisheries processing companies are relatively higher than the other companies. 3) The portion of inventory holding cost out of inventory relevant cost is very high for processed fisheries products compared with final products of the other industries. 4) Processed fisheries products are distributed to final consumers through roughly two distribution echelons and take a parallel type inventory system for their distribution structure. In order to develop an inventory model which reflects the inventory characteristics of processed fisheries products mentioned in the above, an inventory model with partial backorders is developed under the situation of stochastic lead time under the consideration of the inventory characteristics of processed fisheries products and then an iterative solution method is provided for the model. Then this study analyzes sensitivity for the standard deviation of lead time in the model by numerical examples.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.566-579
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• 2022

Deterioration of jerky during storage is a major concern; this is usually combated with natural or synthetic antioxidants. This study aimed to evaluate the quality characteristics of semi-dried restructured jerky with and without loquat leaf extract (LE) powder and ascorbic acid (AA) during storage for 180 days. The jerkies were formulated with 0%, 0.15%, and 0.3% LE and/or 0.05% AA (Control, no antioxidant; AA, 0.05% AA; LE 0.15, 0.15% loquat LE; LE 0.15-AA, 0.15% loquat LE+0.05% AA; LE 0.3, 0.3% loquat LE; LE0.3-AA, 0.3% loquat LE+0.05% AA). LE is a phenolic compound, whose 1,1-diphenyl-2-picrylhydarzyl radical scavenging activity and metal chelating activity were found to be higher than AA. All antioxidant combinations having higher LE concentration and containing AA were effective in delaying protein and lipid oxidation compared to the control or AA. At the end of storage period, LE 0.15-AA and AA had higher CIE a^* and lower shear force than the control. Therefore, the combination of 0.15% LE and 0.05% AA can result in reduced protein and lipid oxidation without any negative effect on the quality characteristics of semi-dried restructured jerky.