• Journal of Physiology & Pathology in Korean Medicine
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• v.17 no.2
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• pp.263-274
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• 2003

The present condition of study on the wave-resonance for the bio-KI is observed. And the probroms of reception attendent on the stimulation of wave is observed centering around the sensory organ. The results is as follows: In the wave-resonant stand point, the tendency of studying on KI is showed in the several field all over the world. Because it is originated radionics, the wave-resonant tools of MRA insistenting minute-magnetism-resonance-apparatus need the more severe data in the side of electric circuit. The wave resonance apparatus according to the frequency occurance transmits low-frequency's vibration ratio to the electric stimulating aspect. The wave-water is considered on the application of wave-resonance transcription on the water, and needs the comprehension of torsion-field level. The wave-stimulation of the bio-KI and the reception of the sensory-organ is observed the connection of the sensory-organ and it's corresponding wave. The informations recorded in the wave are distinguished patternly. And the several shaping waves transmit the informations each other through the resonnance. The wave theory is explained the LEE(理) as the wave-pattern and the KI(氣) as the revelation of the patterned-wave in the LEE-KI theory(理氣論), moreover the SHIN(神) as the information of the wave-pattern and the KI as the energy of the wave and the JEUNG(精) as the material of the wave in the JEUNG-KI-SHIN theory(精氣神論). In this point, the study on the wave-resonance of bio-KI is thought that it is significantly in the study method for oriental medicine. The sum of the wave makes the moving body and forms the universe. It means that the several wave patterns gather and form new field. The pattern is a kind of the information and the information is not materially. The information of wave-pattern is the arrangement and the combination of the material source.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.514-527
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• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.512-524
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• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.463-470
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• 1987

In order to develop a rapid predicting method of the shelf-life of moisture sensitive foods and establish their proper packaging methods, the qualify changes and shelf-life of dired laver as a model food were studied by the computer simulation. A mathematical model of the relationship between the rate constants of chlorophyll a and water activity was established at $10^{\circ}C,\;25^{\circ}C$ and $40^{\circ}C$. Computer simulation to predict water activity and chlorophyll a was developed by considering the simultaneous influence of storage conditions such as water content of products, storage temperature and relative humidity, packaging materials. Simulated quality changes of dried laver was in good agreement with the experiment data. Chlorophyll a and sensory score decreased as the water activity increased. And correlation coefficient between the sensory scores and the contents of chlorophyll a was very high as 0.991. The critical water activity by sensory evaluation was around 0.55. The shelf-life of dried laver packaged with plastic films could be predicted from the above results in various storage conditions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.57-63
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• 2008

The effects of airtight containers and zipper bags on the freshness extension of pine nuts (Pinus koraiensis) were studied at 4 and $25^{\circ}C$. Changes in total microbial growth, 2-thiobarbituric acid(TBA), color, and sensory quality were evaluated during storage. Total bacterial counts of the samples continuously increased over 28 days for airtight containers and 56 days for zipper bags, and then decreased at 70 days because the lack of air could affect the inhibition of the aerobic microbial growth. However no significant differences were observed between airtight containers and zipper bags. TBA values continuously increased with storage time, but there were no significant differences between the airtight containers and zipper bags during storage. Color changes and sensory evaluation analyses showed that the data revealed similar results for both packaging systems over the storage time. Therefore, it has been concluded that airtight containers and zipper bags could be used as a good packaging system to extend the shelf life of pine nuts by controlling the microbial growth, but the packaging systems of the airtight containers and the zipper bags was not significantly affect the quality parameters for 2-thiobarbituric acid(TBA), color, and sensory quality.

• Physical Therapy Korea
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• v.14 no.3
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• pp.64-71
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• 2007

The purposes of this study were to determine correlations between the Berg Balance Test (BBS), Timed -UP & Go Test, Fugl Meyer-L/E, Balance, Sensory (FM-L/E, B, S), Motor Assessment Scale-Gait (MAS-G), Comfortable maximal Gait Speed (C MGS), and the Modified Barthel Index (MBI). The subjects were 40 stroke patients of the Korea National Rehabilitation Center in Seoul. Main outcome measures were Balance control (BBS, FM-B), Gait (TUG, C MGS, MAS-G), ADL (MBI) and Motor Function of Lower Extremities (FM-L/E, S). The data were analyzed using Pearson product correlation. FM scales between other clinical and instrumental indexes and multiple stepwise regression analyses were performed to identify prognostic factors for Balance, Gait and ADL Motor Function of Lower Extremity inclinations. The results of this study were as follows: The BBS, FM-L/E, balance, sensory and MBI showed positive correlation relations, but TUG and C MGS showed negative correlations. The sensory factor of the FM-scale showed the strongest variance in predicting BBS. However the FM-balance showed the strongest variance in predicting TUG, MAS-G and C MGS. The use of both quantitative and qualitative scales was shown to be a good measuring instrument for the classification of the general clinical performance of the patients.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.9
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• pp.4442-4466
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• 2016

This paper proposes a privacy-preserving aggregation scheme based on the designed P-Gene (PAPG) for sensor networks. The P-Gene is constructed using the designed erasable data-hiding technique. In this P-Gene, each sensory data item may be hidden by the collecting sensor node, thereby protecting the privacy of this data item. Thereafter, the hidden data can be directly reported to the cluster head that aggregates the data. The aggregation result can then be recovered from the hidden data in the cluster head. The designed P-Genes can protect the privacy of each data item without additional data exchange or encryption. Given the flexible generation of the P-Genes, the proposed PAPG scheme adapts to dynamically changing reporting nodes. Apart from its favorable resistance to data loss, the extensive analyses and simulations demonstrate how the PAPG scheme efficiently preserves privacy while consuming less communication and computational overheads.