• 한국식품조리과학회지
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• 제18권6호
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• 품질경영학회지
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• 제27권3호
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• pp.154-169
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• 1999

In many fields, Kansei engineering, often called Human Sensibility Ergonomics, has been applied to the product development for customer's satisfaction. Also, it may use to a lot of products and environments related to human's convenient life. If the measurement and the validation of human sensibility are accomplished subjectively and qualitatively, then a good design is expected. This paper considers an application of one of the Kansei engineering's techniques, extraction and categorization of the sensory words, to the products of mobile telecommunication units. First, 1st sensory words were extracted from Korean dictionary, catalogues, pamphlets, etc. Second, 2nd sensory words were extracted from the questionnaires, elimination of synonym, advise of expert, etc. Third, final sensory words were extracted from questionnaires, etc. Fourth, ask to answer the questionnaires with the extracted words in the five-grade semantic differential. Finally, The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into some categories.

• ETRI Journal
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• 제35권6호
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• pp.1001-1010
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• 2013

A sensible media simulation system for automobiles is introduced to open up new possibilities for an in-car entertainment system. In this paper, the system architecture is presented, which includes a virtuality-to-reality adaptation scheme. Standard data schemes for context and control information from the International Standard MPEG-V (ISO/IEC 23005) are introduced to explain the details of data formats, which are interchangeable in the system. A sensible media simulator and the implementation of a sensory device are presented to prove the effectiveness of the proposed system. Finally, a correlation between learning styles and sensory effects (that is, wind and vibration effects) is statistically analyzed using the proposed system. The experiment results show that the level of satisfaction with the sensory effects is unaffected overall by the learning styles of the test subjects. Stimulations by vibration effects, however, generate more satisfaction in people with a high tactile perception level or a low visual perception level.

• 한국식품조리과학회지
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• 제18권3호
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• 한국식품조리과학회지
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• 제19권6호
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• 한국식생활문화학회지
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• 제26권3호
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• pp.279-282
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• 2011

We evaluated the sensory characteristics of Gangjung base obtained from various manufacturers, using a sensory descriptive analysis. Significant differences were observed for all sensory attributes of Gangjung samples with the exception of 'toothpacking'. Sample A showed high intensities for 'external color', 'external roughness', 'sweetness', 'toasted soybean powder flavor', 'crispness', 'fracturability', 'oiliness', and 'loose particles,' whereas it had low intensities for 'rice flour flavor', 'hardness', and 'toughness' compared to those of other samples. Sample B had more 'sourness', 'butyric acid flavor', 'fermented rice flavor', and 'degree of melting' but lower 'air cell size', 'fracturability', and 'flake roughness'. Sample C showed high intensities for 'expansion', 'hardness', 'crispness', and 'flake roughness', whereas sample D showed low intensities for 'expansion' and 'sourness'. These results indicate that Gangjung base samples are markedly different depending on the manufacturer.

• 산업공학
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• 제13권4호
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• pp.745-750
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• 2000

This paper evaluated the 12 sensory measures suitable for evaluating taste of kimchi stored for 64 maturing days in the three kimchi refrigerators each made by the three different electronics companies respectively. The panel composed of 6 married women and 6 married man tasted sample of kimchi 8 times during the 64 maturing days. Analysis of variance results showed that among the 12 sensory measures sour smell, fresh smell, fermenting smell, sour taste, fresh taste, sensory satisfaction, and maturing degree were sensitive to differentiate both maturing days and refrigerators. Among sensory measures, maturing degree showed the most consistently increasing pattern during maturing days and the most consistently differentiating pattern for the refrigerators.

• 품질경영학회지
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• 제25권2호
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• pp.154-168
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• 1997

This paper considers an a, pp.ication of one of the sensory engineering's techniques, extraction and categorization of the sensory words, to the product of cars. The fourty five (45) sensory words are extracted in three steps. Two groups, which are characterized by whether possessing a car or not and each group consisting of one hundred persons randomly selected from the twenties or thirties, are asked to answer the questionaires with the extracted words in the five-grade semantic differential. The factor analysis is used to categorize the extracted sensory words, and shows that the words can be grouped into four categories.

• 한국식품조리과학회지
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• 제19권2호
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• 대한감각통합치료학회지
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• 제7권2호
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• pp.77-90
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• 2009

목적: 감각통합중재의 효과에 대한 체계적인 고찰을 통하여 감각통합중재의 객관적인 근거기반을 제시하기 위하여 감각통합중재가 어떤 효과가 있는지 알아보고, 중재 결과 측정에 사용된 평가도구에 관하여 알아보고자 한다. 연구방법: 연구방법으로 체계적 고찰을 사용하였다. 사용된 데이터베이스는 MEDLINE/PubMed, PsycINFO, CINAHL, Cochrane Library, OTSeeker이었고, 검색어는 "effects of sensory integration", "sensory integration therapy"와 "sensory integration intervention"이었다. 최종적으로 분석에 사용된 논문은 11개로, 근거의 질적 수준은 수준 I과 수준 II, IV이었다. 분석내용으로는 감각 통합중재의 대상군과 중재방법, 중재결과 측정 영역에 따라 중재결과를 측정하는 도구 및 중재효과를 분석하였다. 결과: 1. 감각통합중재 대상으로는 자폐스펙트럼장애가 30.7%로 가장 많았으며, 전반적발달장애와 조산아가 각각 15.4%이었다. 2. 감각통합중재 방법으로는 J. Ayres에 의해 제시된 전통적인 방법이 36.4%로 가장 많이 사용되었고, 감각통합 중재의 효과를 알아보기 위하여 사용된 결과측정 영역은 행동의 문제를 해결하기 위한 영역이 40.63%로 가장 많았으며, 운동수행결과를 보기 위한 것이 28.13%, 감각기초 결과를 보기 위한 것이 25.0%이었다. 3. 감각통합중재 효과는 운동수행기술의 중재결과(66.7%)가 가장 많았으며, 그 다음으로는 감각기초를 위한 중재결과가 62.5%, 그리고 행동 문제 해결에 효과적인 경우가 61.5% 순으로 분석 되었다. 학습과 관련하여 쓰기기술에는 효과적이지 않은 것으로 나타났다. 결론: 감각통합중재는 운동수행기술과 감각기초능력 향상, 그리고 행동문제의 해결에 도움을 제공할 수 있는 치료적 접근방법이었으나 학습에 관하여는 효과적이지 않았다. 앞으로 감각통합중재의 일차적인 효과가 지속되어학습이나 일상생활에까지 영향을 미칠 수 있는가에 대한 연구문제를 가지고 연구방법 및 평가도구, 중재방법 등에 관한 연구가 필요할 것으로 생각된다.