• 한국산업정보학회논문지
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• 제6권1호
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• pp.61-69
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• 2001

본 연구는 관능검사에서 얻은 결과로 평가규칙을 설계하고 이를 이용하여 추후의 관능평가에 응용할 수 있는 방법을 제안함에 있어서, 퍼지추론의 규칙을 효율적으로 설계하는 것에 관련된 것이다. 퍼지추론 규칙의 수는 규칙의 전건부의 구조와 파라미터를 설계함에 있어서 퍼지분할의 수에 따라 결정되는데, 분할의 수가 많다고 해서 최적은 아니므로 효율적으로 규칙의 수를 축소하는 것이 규칙을 응용할 때의 효율성을 제고하는 동시에 실무에 응용할 때 추론엔진의 속도를 높일 수 있다. 이를 위해 본 연구에서는 선행연구에서 제시된 사례를 이용하여 추론규칙의 수를 축소하여도 대등한 결과를 얻을 수 있음을 수치예를 통하여 증명하였다. 본 연구의 결과는 향후 관능검사를 이용하는 다른 분야에도 유효하게 응용될 수 있을 것이다.

• 한국식생활문화학회지
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• 제10권2호
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• pp.83-88
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• 1995

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

• Animal cells and systems
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• 제4권3호
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• pp.215-221
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• 2000

Our anatomical and behavioral studies of embryonic rats that developed in microgravity suggest that the vestibular sensory system, like the visual system, has genetically mediated precesses of development that establish crude connections between the periphery and the brain. Environmental stimuli also regulate connection formation including terminal branch formation and fine-tuning of synaptic contacts. Axons of vestibular sensory neurons from grabistatic as well as linear acceleration receptors reach their targets in both microgravity and norm81 gravity, suggesting that this is a genetically regulated component of development. However, microgravity exposure delays the development of terminal branches and synapses in gravistatic but not linear acceleration-sensitive neurons and also produces behavioral changes. These latter changes reflect environmentally controlled processes of development.

• 대한가정학회지
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• 제34권4호
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• pp.1-19
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• 1996

The purpose of this study is to clarify the tendency of impulse buying behavior and the consumer psychological characteristic factors which arouse impulse purchase and the difference in exploratory behavior according to the degree of impulse buying behaviors. For this purpose existing studies on impulse buying behaviors, consumer stimulation levels and exploratory behaviors were theoretically reviewed. And field survey was carried out for this study; 353 women impulse consumers were selected by convenience sampling method. The summarized main results of this study are as follows; 1) In relative perspectives, the consumers who has high degree of impulse buying behavior was favor of sensory buying behavior but, was lack of planned and rational buying behaviro. 2) The optimal stimulation level of high-impulse consumers is higher than that of low-impulse consumers. Especially, optimal stimulation level of impulse consumers is significantly higher than their life-style stimulation level. This means that impulse consumers are consider to a stimulation seeker. 3) The high-impulse consumers have high exploration through shopping, high information seeking behavior, high interpersonal communication level, high risk taking behavior and particulary high sensory exploratory patterns in purchase exploratory behaviors than that of low-impulse consumers.

• Plant Resources
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• 제8권3호
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• pp.230-234
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• 2005

This study was conducted to determine feasibility of utilization of Angelica acutiloba. Especially, the quality characteristics of bread prepared with the addition of Angelica acutiloba powder were investigated. Sensory evaluation and spoilage test were conducted for preparation of functional breads which added with ground plant matters (leaves and stems) from Angelica acutiloba. The result showed that the functional breads had high score of overall liking as well as low spoilage rate when added with 0.5 to 1.0% ground plant matters of Angelica acutiloba. Consumer acceptability evaluation showed a significant preference when added 0.5 to 1.0% ground leaves and stems of Angelica acutiloba into breads. Functional breads which added powder of Angelica acutiloba inhibited the growth of fungi. The more addition of Angelica acutiloba powder, the higher the degrees of this inhibited. These results suggested that the shelf-lives of the breads were extended by the addition of Angelica acutiloba powder. Further studies were required for improvement of functionality and diversity of bread products using medicinal plant materials as an additive.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2003년도 학술회의 논문집 정보 및 제어부문 B
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• pp.727-730
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• 2003

Electric pulp test is a method to examine the vitality of dental pulp using the electrical stimulation. During the pulp test, the current stimulates intradental nerve, and makes patients painful. Some studies were accomplished to measure the responses of subjects by stimulating over the sensory threshold. In this study, we examined the time delay between pain feeling and stimulation stop in clinical situation. And we measured the activated responses(EMG in anterior belly of digastric muscle, voice, and finger span). As a result, it was verified that the minimum and maximum delay was EMG and voice, respectively. By reducing the excessive stimulus time, the unnecessary pain can be minimized using EMG that has the minimum delay.

• Annals of Clinical Neurophysiology
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• 제24권1호
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• pp.1-6
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• 2022

Small fiber neuropathy is a painful neuropathy that cannot be assessed using nerve conduction studies. A skin biopsy and quantitative sensory testing (QST) are the gold standards for small fiber neuropathy diagnosis. However, a skin biopsy is invasive and commercially unavailable in Korea. QST is a method involving a thermal threshold, but its results can be affected by cognition as well as lesions of the central nervous system. Quantitative sudomotor axon reflex test (QSART) is a quantitative method of assessing sweat glands innervated by small fibers. In this review, we assessed the utility of QSART in evaluating small fiber neuropathy.

• 한국축산식품학회지
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• 제44권5호
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• pp.967-987
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• 2024

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.

• 동아시아식생활학회지
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• 제23권3호
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• pp.320-331
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• 2013

Omija, the major material of omigalsu, has liver protective and antioxidant effects, while mung bean has detoxification effects. A series of studies were conducted to standardize the traditional recipe for omigalsu to develop traditional functional drinks made from Omija extract and mung bean juice. Study 1 was designed to determine the optimal conditions for Omija extraction and mung bean juice. A higher water temperature and longer immersion time was associated with higher, free sugar and organic acid contents of omija extract; however, sensory evaluation revealed that the optimal extraction conditions for the highest acceptability, proper taste and red tone were $23^{\circ}C$ and 18 hrs of immersion. Conversely, the pH of the mung bean juice produced by varying the immersion time (5 hr, 11 hr, 17 hr) was found to be neutral, containing small levels of organic acid and free sugar, and showing a yellow tone. The results of the sensory evaluation also showed that the optimal conditions for taste, flavor and yellowness of mung bean juice was 5-hour-long immersion. Study 2 was designed to determine the optimum mixing ratio of omigalsu concentrate. Sensory evaluation revealed that the contents of sugar and total free sugar were highest when the mixing ratio among omija extract, mung bean juice and sugar was 1:1:20%, indicating that these conditions produced the most attractive color and highest overall acceptability. Study 3 was designed to determine the optimum dilution magnification for omigalsu. Sensory evaluation during summer revealed that the omigalsu produced by mixing 54 g of omigalsu concentrate into 200 cc water of $4^{\circ}C$ or $80^{\circ}C$ was most preferred, while during winter. Overall, the optimum dilution magnification for omigalsu was 4.7~5.4.

• 한국식품위생안전성학회지
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• 제15권4호
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• pp.334-339
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• 2000

강정에 인삼분말을 수준별로, 첨가하여 6개월 동안 저장하면서 인삼강정의 저장안전시기와 기호도에 미치는 영향을 검토한 결과는 다음과 같다. 1. 인삼분말이 강정의 지방산화에 미치는 영향은 0%<0.5%<1.0%<1.5%<2.0%<2.5% 순으로 첨가량이 증가할수록 항산화효과는 증가하였으나, 첨가량의 증가에 따른 항산화 효과의 증가폭은 둔화되는 것으로 나타났다. 2. 산가와 과산화물가는 3개월 이내는 완만하게 증가하였으나, 3개월 이후부터서는 다소 급격한 증가를 보였다. 3. 인삼강정의 산가와 과산화물가는 저장기간이 길어짐에 따라 점차 증가하였으나 첨가 방법이 강정의 항산화효과에는 영향을 주지 않는 것으로 나타났다. 4. 인삼분말의 첨가량이 증가할수록 향강도는 점진적으로 증가하였으나, 기호도에서는 물엿에 인삼분말을 1.5% 첨가할 때 가장 높은 점수를 얻었다.