• Journal of the Ergonomics Society of Korea
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• v.12 no.2
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• pp.85-91
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• 1993

Data obtained for sensory evaluation have a wide dispersion and fuzziness since human sensory organs are used as a means of measuring sensation instead of measuring instruments. Such dispersion and fuzziness are caused by all kinds of time error and have a great influence on the sensory evaluation, but most of previous papers not consider time errors. In this study, the comparative judgement capability of the evaluator was discriminated by means of the eigen- structure analysis on the premise that evaluation values of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.113-123
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• 1993

In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation

• Journal of Korean Society for Quality Management
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• v.21 no.2
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• pp.215-223
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• 1993

A paired comparison which is a method of comparative judgements is widely used to increase the amount of information transmitted to human sense organ. In this study, a paired comparison method is proposed for the discrimination capacity and preference analysis of non-skilled sensory inspectors. We consider on order effect, that is, difference of evaluation occurred as a result of sample presentation by random order. The purpose of this paper is to determine a sample with the highest preference degrees by analyzing a discrimination capacity and evaluating preference degrees of sensory inspectors. An analysis of a discrimination capacity is bared on the capacity index obtained by an eigen-vector method and an evaluation of preference degrees is performed by a significance test.

• Journal of Korea Multimedia Society
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• v.24 no.10
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• The Journal of Korean Medicine
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• v.16 no.1 s.29
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• pp.468-474
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• 1995

After bibliographic study on function of the brain(腦, nao) on the basis of zangxiang theory(藏象論的), the theory of visceral activities), the following conclusions were obtained: 1. Brain is the organ conglomerated with marrow(隨, sui) between Baihui(百會) and Fengfu(風府) 2. Brain has different function and names according to the parts. 3. Brain is on anatomical view the extraordinary organ(奇恒之府, qiheng zhi fu) and stores clarified air(氣, qi) of fresh air. 4. Brain is the places where the viral essence (精, jeong) of five viscera is activated. 5. Brain is the places where the vital essence congeries into the mind(神, shen) Yang form of the essence. 6. The mind converted from the brain emerges in the whole body the sensory organs and carries vital function. 7. Brain reservoirs the mind, while the heart(心, xm) is thought to make judgement inroyght the speculation on the outward stimulus of matter and give orders to the mind in the chest.

• Journal of Computing Science and Engineering
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• v.7 no.2
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• pp.112-121
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• 2013

The last years have seen a rise of interest in using electroencephalography-based brain computer interfacing methodology for investigating non-medical questions, beyond the purpose of communication and control. One of these novel applications is to examine how signal quality is being processed neurally, which is of particular interest for industry, besides providing neuroscientific insights. As for most behavioral experiments in the neurosciences, the assessment of a given stimulus by a subject is required. Based on an EEG study on speech quality of phonemes, we will first discuss the information contained in the neural correlate of this judgement. Typically, this is done by analyzing the data along behavioral responses/labels. However, participants in such complex experiments often guess at the threshold of perception. This leads to labels that are only partly correct, and oftentimes random, which is a problematic scenario for using supervised learning. Therefore, we propose a novel supervised-unsupervised learning scheme, which aims to differentiate true labels from random ones in a data-driven way. We show that this approach provides a more crisp view of the brain states that experimenters are looking for, besides discovering additional brain states to which the classical analysis is blind.

• Korean Journal of Oriental Medicine
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• v.2 no.1
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• pp.40-70
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• 1996

In the literatual study on the cerebral vascular dementia, the results were as follows : 1. Cerebral vascular dementia is so called apoplectic dementia, because it almost occurs after apoplexy, the attack rate has gradually increased by increase of life, so it exert a harmful influence to geriatric diseases. 2. The etiological factors are summarized on deficiency in the heart, kidney, liver(心, 腎, 肝虛), pathogenic wind(豊) pathogenic fire(火) phlegm(痰) and stagnated blood(瘀血) in the oriental medicine, and multiple cerebral infarction, cerebral anemia, decrease of cerebral vascular flow are etiological factors in the occidental medicine. 3. The region of infarction and attack of cerebral vascular dementia have a close connection, and generally the cerebral vascular dementia easily occur in injury of white matter of brain. 4. Symptoms of cerebral vascular dementia are dysphasia, walking disorder, hemiplegia, sensory paralysis, disturbance of memory, judgement, calculation, emotion incontinence, speech impediment, silence or talkative, lower thinking ability and depersonalization, and symptoms are aggravated by stage. 5. Therapeutic herb medicines are Palpungsan(八風散), Baepungsan(排風散), Jinsaanshinhwan(辰砂安神丸), Sabacksan(四白散), Kanghwalyupungsan(姜活愈風散), Woohwangchungshimhwan(牛黃淸心丸), and they are used to dispelling pathogenic wind(祛風), soothe the nerves(安神), dispel pathogenic heat from lung, nourish the blood(淸肺養血).

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.527-531
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• 1991

Frozen mandu, which is one of the main frozen prepared foods, purchased from a local manufacturer, were stored at five constant temperatures ($0,\;-5,\;-10,\;-20\;and\;-30^{\circ}C$) for six months. Effects of the storage temperature and the storage period on the changes in pH, acid value, peroxide value, volatile basic nitrogen, color, sensory score and microbial counts of frozen mandu were studied. The changes in microbiological and physicochemical characteristics were significantly increased in comparison with the initial value after 1 month at $0^{\circ}C$, after 3 months at $-5^{\circ}C$ and after 5 months at $-10^{\circ}C$, but nearly constant in spite of storage periods when the temperature dropped below $-10^{\circ}C$Out of five chemical components, AV and POV were the most reliable components in the quality judgement of frozen mandu and its upper limiting content were 2.56 and 19.35 meq/kg each. Regression equation for shelf life prediction of frozen mandu with sensory scores and POV was determined.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.45-51
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• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.6-12
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• 1988

To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.