• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.19-22
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• 1995

Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.

• Proceedings of the KIEE Conference
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• 1993.07a
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• pp.383-386
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• 1993

In this paper, we propose a sensory data combination method by a fuzzy number approach for multisensor data fusion. Generally, the weighting of one sensory data with respect to another is derived from measures of the relative reliabilities of the two sensory modules. But the relative weight of two sensory data can be approximately determined through human experiences or insufficient experimental data without difficulty. We represent these relative weight using appropriate fuzzy numbers as well as sensory data itself. Using the relative weight, which is subjective valuation, and a fuzzy-numbered sensor data, the fuzzy weighted average method is used for a representative sensory data. The manipulation and calculation of fuzzy numbers can be carried out using the Zadeh's extension principle which can be approximately implemented by the $\alpha$-cut representation of fuzzy numbers and interval analysis.

• Journal of Broadcast Engineering
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• v.25 no.7
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• pp.1063-1072
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• 2020

This paper proposes an experimental method for measuring the quality of experience to measure the influence of the participants' immersion, satisfaction, and presence according to the application of sensory effects to 360-degree video. Participants of the experiment watch 360-degree videos using HMD and receive sensory effects using scent diffusing devices and wind devices. Subsequently, a questionnaire was conducted on the degree of immersion, satisfaction, and present feelings for the video you watched. By analyzing the correlation of the survey results, we found that the provision of sensory effects satisfies the 360-degree video viewing, and the experimental method was appropriate. In addition, using the P.910 method, a result was derived that was not suitable for measuring the quality of the immersion and presence of 360-degree video according to the provision of sensory effects.

• The Journal of Korean Academy of Sensory Integration
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• v.20 no.2
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• pp.1-10
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• 2022

Objective : This study aimed to investigate the importance, performance, and educational needs of sensory integration intervention competency for newly employed therapists who use sensory integration intervention. Methods : The general characteristics, importance, performance, and educational needs of sensory integration intervention competency were investigated for therapists with less than three years of experience in sensory integration intervention. Educational needs and rankings were identified through Borich needs analysis. Results : The competency cluster that newly employed therapists perceived as the most important but with the lowest performance level was "Expertise," and the demand of the "Expertise" competency cluster was also the highest in the analysis of educational needs. The difference in importance and performance in all sub-competencies was statistically significant. In the Borich needs analysis, the rank of educational needs was derived as follows: "Evaluation skill" (5.56), "Analysis skill" (5.50), and "Overall knowledge of occupational therapy" (5.47). Conclusion : It was found that the newly employed therapist using sensory integration intervention recognized professional competency as the most important, while also recognizing that their professional competency was low. Accordingly, education to enhance professional competency was most needed. This study presented basic data for the direction of education to strengthen competency in consideration of the educational needs of newly employed therapists.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.827-832
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• 2013

An attempt is made to predict the shelf life of seasoned anchovies packaged with laminated film, composed of polyethylene terephthalate (PET) and ethylene vinyl alcohol (EVOH). First, a descriptive sensory analysis is carried out to determine the principal sensory quality index in seasoned anchovies. Then, the physicochemical quality index with high correlation to the principal sensory quality index is determined accordingly. Subsequently, with the physicochemical quality index, the shelf-life is estimated by using the Arrhenius equation. As for the sensory quality index, 'color' is determined as a principal sensory quality index. For all samples stored at 3 different temperatures (25, 35, $45^{\circ}C$), it is observed that the sensory score is shown to be over 2.5 until 60 days of storage period, which is the lowest acceptable level. In addition, the b-value, as a physicochemical quality index, is determined to have a high correlation to the sensory quality index. Further, the activation energy and the Q10 value for the b-value by the Arrhenius equation is found to be 11.24 kcal/mol, 1.385~2.011, respectively. Thus, it can be concluded that the shelf life of seasoned anchovies packaged with PET/EVOH film is estimated to be 279.44 days when stored at $20^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.2
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• pp.42-54
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• 2020

Objective : The purpose of this study was to define a standard score of Sensory Processing Scale for Children (SPS-C) and its concurrent validity by correlation with the Short Sensory Profile (SSP). Methods : The subjects were children enrolled in nurseries and kindergartens in Busan and Gyeongnam. We defined the standard score of the SPS-C and identified its concurrent validity for 337 children. Both the SPS-C and SSP instruments were used to assess the children's sensory processing ability. The collected data were analyzed using SPSS 24.0. A statistical analysis was used to define the standard score for SPS-C based on the mean and SDs of -1 and -2. To identify the concurrent validity of the SPS-C, the correlation between it and SSP was measured using Pearson's correlation analysis. Results : The ranges of total standard scores on the SPS-C were classified as follows: 115~160 indicated "Typical Performance"; 105~114 indicated "Probable Difference"; and finally, 50~104 indicated "Definite Difference." Concurrent validity was ascertained using the Pearson correlation between the total scores of the SPS-C and the SSP; the Pearson correlation coefficient was .755, indicating a statistically significant correlation. Conclusion : This study suggests the standard score of the SPS-C for interpreting results in clinical settings and confirms that it is a valid tool for evaluating children's sensory processing ability.

• The Journal of Korean Academy of Sensory Integration
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• v.21 no.3
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• pp.39-53
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• 2023

Objective : The purpose was the effect of sensory integration therapy combined with an eye tracker on the sensory processing and visual perception of children with developmental disabilities. Methods : It was a single-subject study with a multiple baseline design between subjects, and the intervention applied sensory integration therapy combined with an eye tracker. Visual-motor speed and saccadic eye movements were assessed at each session of baseline and intervention periods. As pre- and post-evaluation, sensory profile, Korean-Developmental Test of Visual Perception and Trail Making Test were conducted. The results of each session evaluation and pre- and post-evaluation researched the effectiveness of the intervention through visual analysis and trend line analysis. Results : As a result of the evaluation for each session, the slope of the trend line for all children in visual-motor speed and saccadic eye movement increased sharply during the intervention compared to the baseline. As a result of the pre- and post-evaluation, the sensory processing of movement, body position, and visual changed from more than that of peers to a level similar to that of peers. In visual perception, all children's ability of Visual Closure increased. As a result of Trail Making Test conducted to confirm the improvement of children's visual tracking and visual-motor abilities, all children showed a decrease in performance time after the test compared to before. Conclusion : It was confirmed that sensory integration therapy combined with an eye tracker for developmental disabilities has effect on sensory processing and visual perception. It is expected to play an important role clinically as it can stimulate children's interest and motivation in line with recent technological improvements and the spread of smart devices.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.19 no.40
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• pp.329-339
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• 1996

This study presents the eigen ethnic function and mathematical processing method of human information. Human information can be definded as the overlap area taking the superposition property composed of intuition and sensory in stimulus/response (S/R) model, In S/R model, the intuition and sensory eigen ethnic function acts on the forming of perception. Perception process by the superposition property of intuition and sensory analogy to the basic neural network model. This analogy model extends to the analysis method. As an analysis method, optimal ratio number induced to the golden section ratio. Golden section ratio drived out by diverse source and implicated to the sensory and intuitive context such as beauty, harmony, optimality etc. This numerical orders can be applied to analysing the Perception process and extended to pursue the Potential human behavior, On the basic of proposed applying method, an illustrative mathematical examples are presented.