• Korean journal of food and cookery science
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• v.13 no.3
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.

• Korean Journal of Agricultural and Forest Meteorology
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• v.22 no.4
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• pp.340-345
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• 2020

In this study, we developed the quality control and assurance method of measurement data of SPAR (Soil-Plant-Atmosphere-Research) system, a climate change research facility, for the first time. It was found that the precise processing of CO2 flux data among many observations were sig nificantly important to increase the accuracy of canopy photosynthesis measurements in the SPAR system. The collected raw CO2 flux data should first be removed error and missing data and then replaced with estimated data according to photosynthetic lig ht response curve model. Comparing the correlation between cumulative net assimilation and soybean biomass, the quality control and assurance of the raw CO2 flux data showed an improved effect on canopy photosynthesis evaluation by increasing the coefficient of determination (R2) and lowering the root mean square error (RMSE). These data processing methods are expected to be usefully applied to the development of crop growth model using SPAR system.

• Korean Journal of Agricultural Science
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• v.37 no.2
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• pp.303-308
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• 2010

Surface color is the most important quality factor for the grade evaluation of cherry tomato. Color is one of the representative indicators for the maturity which is closely related to the internal quality of cherry tomato, such as firmness, sugar content, and acidity. This study was carried out to investigate the relationship between surface color and internal quality of cherry tomatoes harvested from both hydroponic and soil culture at different ripening stages. To calculate the color values of cherry tomatoes an automatic color imaging system was constructed. A specially designed image processing algorithm for the color measurement was developed. The color values of L*, a*, b* were calculated from the initial color values of RGB and then compared with the internal quality. Statistical analyses indicated that the internal quality was more highly correlated with the surface color than size of cherry tomatoes. Color image features were also investigated to detect external damage of cherry tomatoes. The value of (R value - R mean value)/R mean value was the most effective image feature for the detection of damaged areas on the surface of cherry tomatoes. The results of this study demonstrated the feasibility of color sorting process as an alternative of the conventional drum type size sorting system for cherry tomato industry.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.197-219
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• 2023

Rabbit meat has high nutritional and dietetic characteristics, but its consumption rate is comparatively lower than other meat types. The nutritional profile of rabbit meat, by comparison with beef, pork, and poultry, is attributed to relatively higher proportions of n-3 fatty acids and low amounts of intramuscular fat, cholesterol, and sodium, indicating its consumption may provide health benefits to consumers. But, the quality attributes of rabbit meat can be originated from different factors such as genetics, environment, diet, rearing system, pre-, peri-, and post-slaughter conditions, and others. Different rabbit breeds and the anatomical location of muscles may also affect the nutritional profile and physicochemical properties of rabbit meat. However, adequate information about the effect of those two factors on rabbit meat is limited. Therefore, cumulative information on nutritional composition and carcass and meat quality attributes of rabbit meat in terms of different breeds and muscle types and associated factors is more important for the production and processing of rabbits. Moreover, some studies reported that rabbit meat proteins exhibited angiotensin-converting enzyme inhibitory characteristics and antioxidant properties. The aim of this review is to elucidate the determinants of rabbit meat quality of different breeds and its influencing factors. In addition, the proven biological activities of rabbit meat are introduced to ensure consumer satisfaction.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 1997.06a
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• pp.13-18
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• 1997

Each reproducing speech signal has each particular signal property, because of the processing of encoding and decoding for communications through various media. In this paper, we examine the correlation between speech signal quality and sensory pleasure for the sensory improvement of that signal. In experiments, we evaluate the quality of speech signals through various media by psychological auditory test and physical features of these signals.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.368.1-368.1
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• 2002

Mesaconitine and hypaconitine were isolated from Cho O and identified by the spectroscopic methods. The contents of alkaloid (mesaconitine. aconitine and hypaconitine) in the Cho O and its processed products were determined by high performance liquid chromatography. Processed 1 and 2 methods reduced the contents of alkaloid than those of processed 3 and commercially processed Aconiti Tuber powder. (omitted)

• Proceedings of the IEEK Conference
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• 2005.11a
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• pp.47-52
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• 2005

In this paper we describe SLA metrics and software architecture for newly upcoming IP TV service. Firstly we show the general description for IP TV. This consists of brief description of IP TV, the general figure of configuration and elements of IP TV network and communication protocol stack of IP TV data transmission for deriving communication quality parameter. And we propose SLA metrics depending on quality measurement point. According to the measurement point the measurable SLA metrics are different. The total view of the IP TV SLA measurement and management architecture is shown. When the quality measurement point is the routers that consist of internet node, the IP media NMS is the quality collection system. And when the quality measurement point is the IP TV STB(Set-Top Box), the IP media collector and Quality Collection Server are the quality collection system. And we show the software block diagram of IP TV SLA processing system and the other related network management systems.

• Proceedings of the Korea Concrete Institute Conference
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• 1999.10a
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• pp.15-218
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• 1999

Concrete is the most generous, universal main structural material. There is active study for processing quality, stable quality mangement. Especially, strength is basic factor of evaluating stability of concrete building. Regaining required strength and homogeneity is very important to get self-stability in building to evaluate another characteristic. Concrete strength is important to the quality management. But, result of hardened concrete's quality test is hardly reflected to works immediately. When required strength is not enough, it could bring out safe problem, economic and administrative cost. It is pointed out that problems from strength evaluation, so early evaluation of concrete quality is required. From the trend that accelerating high quality concrete development, improving the method of quality test and early evaluation measure is urgent project. Throughout this report, it is suggested the method with use of microwave to evaluate 28-days concrete strength.

• Journal of Korean Society for Quality Management
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• v.46 no.2
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• pp.339-350
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• 2018

Purpose: The purpose of this study is to propose useful suggestions by analyzing the impact of SNS quality and the pressure which comes from SNS usage objectives on SNS discontinuance intention. Methods: We developed a SNS user's discontinuance intention model in terms of SNS quality and pressure of SNS usage. Survey data of SNS users was analyzed using multi-regression analysis for testing hypotheses. Results: We found that information quality plays an important role in lowering the SNS discontinuance intention. In addition, it was founded that pressure of social networking and information processing are positively related with the SNS discontinuance intention. Conclusion: We expect that this research can provide theoretical and practical implications. As for theoretical, this study can suggest the insight on conceptualization of SNS fatigue in the further study. Regarding practical implication, service providers can make their service strategies based on understanding our analysis.