• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.4
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• pp.853-860
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• 2007

In this modern era, human beings lead their life in complex environment where there are lots of parameters such as temperature, light, smell, sound, visual stimulus etc. that play important role for quality life. These parameters affect physical and mental behavior of a human being immensely. To ensure quality life the demand for quality products is always associated with human emotion and sensibility. Due to human sensibility and emotion involvement with quality life, the design stages of any kind of product must include some certain features related with emotion and sensibility. The cues for optimizing artificial environment are the physiological responses of human in that environment. The conventional approach of environmental physiology is to measure the relationship between environmental physical parameters and human psychological parameters under artificial conditions. Using that approach we tried to design an artificial environment for our daily lives and activities associated with both physiological and psychological behavior. We developed the technique to present the mock environment and software to measure and evaluate sensibility physiologically or psychologically and a simulator to measure and evaluate sensibility that can be utilized for large scale industrial production and design of environment. Simulator to measure and analyze human sensibility (SMAS) was constructed, which was utilized to estimate human sensibility and to simulate living and office environment.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.5
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• pp.333-343
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• 2003

This experiment was carried out to improve the utilization of liquid pig manure (LPM) for rice at the two textures of valley soil in 2000 and 2001. The soil textures were coarse loamy and fine loamy in Sachon and Jisan series, respectively. Treatments consisted of no fertilized plot, chemical fertilized plot, LPM 150%, LPM 100%, LPM 100%+NK (top dressing) 30%, LPM 70%+NK 30%, LPM 50%+NK 50% plot. LPM was applied as basal fertilizer compare to nitrogen of chemical fertilized plot. Total N contents in the LPM were 6.0 and $4.5g\;kg^{-1}$ in 2000 and 2001, respectively. After the experiment, P and K contents of soils were not difference between chemical and LPM application plots. But heavy metal contents in soils were slightly higher in LPM application plots than in chemical fertilized plot. Immediately after LPM application, ammonia gas content was $18mg\;kg^{-1}$ in LPM 150% plot, but it was $3mg\;kg^{-1}$ in LPM 50% plot. Two days after LPM application, ammonia gas content was 3 times higher in coarse loamy than in fine loamy soil. After rotary tillage, ammonia gas was not detected at all LPM treatments. This result suggests that rotary tillage can reduce the nasty smell of LPM quickly. Inorganic nitrogen, $NO_3$ and $NH_4$, contents in water of paddy was higher at coarse loamy soil from rice transplanting to tillering stage. After that season, inorganic nitrogen contents of water were not different according to soil texture and treatments. Content of $NH_4-N$ in soil solution was higher at LPM plots than chemical fertilizer plot. Total nitrogen contents in rice plant after harvesting were higher at chemical fertilization plot than LPM application plot, but K contents showed an opposite tendency. Rice yield was decreased only in LPM plots at two soil textures. But yield was not significantly difference between chemical fertilizer and LPM+top dressing plots at coarse loamy soil and increased 5% at LPM 50%+NK 50% plot at fine loamy soil in 2001.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.395-405
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• 2009

In this study, a survey was conducted to determine consumer perceptions and satisfaction for onion hot-water extracts. Among the study subjects, females (53.3%) were in greater number than males, and individuals in their 40s (35.1%) made up the largest group. Cocerning the detailed efficacy of onion hot-water extracts, most respondents (84.5%) were aware of their efficacy and females recognized this more than males (p<0.001). Most consumers (67.3%) purchased onion hot-water extracts from 'health food stores prepared using a double boiler', and many consumers (47.4%) received information on the extracts from families and relatives. Of the respondents, 51.8% said they purchased 'quantities for $1{\sim}3$ months' at one time, and 33.1% stated that the price of onion hot-water extracts was expensive. They considered 'health' the most important aspect when purchasing, and preferred 'pouch packs' (60.3%) and considered 'easiness to open convenience to drink, and safety' (42.0%) the most important product features. Also, 62.8% of the respondents consumed onion hot-water extracts, and many drank them $1{\sim}3$ times a week, with '70 mL' as one dose, and drank them 'regardless of time'. The consumers were satisfied with the listing of health effects, but were not satisfied with the 'taste', 'smell', or 'color' of products. Concerning advertisements for the efficacy of onion hot-water extracts, 72.5% replied 'I trust them a little'. And concerning the expanding onion hot-water extract market, many respondents said it is difficult to choose an onion hot-water extract due to many similar products at the market. They also requested improvements of taste and flavor.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.663-669
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• 2014

We preprocessed and pickled Deodeok with Doenjang to improve its preservability and to distribute it widely, and we stored Deodeok for 3 weeks at $7^{\circ}C$ and measured its quality. The sample pre-treated with 20% of dextrin retained its early texture better than the samples pre-treated with other methods after 3 weeks of storage (p<0.05). The samples pre-treated with other controls showed propagation of microorganisms; but Doenjang pre-treated with 20% of dextrin or sugar showed less increase in the water content. The microorganisms count in samples pre-treated with other controls was 4.0 log CFU/g after 3 weeks of storage, but the microorganisms count in the sample pre-treated with 20% of dextrin was 2.2 log CFU/g; in other words, the propagation of microorganisms was minimized in the sample pre-treated with 20% of dextrin (p<0.05). In the investigation of the preferences, this D-20 sample showed maximum improvement in color, smell, taste, and other general preferences factors. Thus, the best processing method for the optimal quality maintenance of Deodeok is to sugarize it with 20% of dextrin before pickling with Doenjang. The product prepared using with this process can be preserved for 3 weeks at $37^{\circ}C$; that is, this product is expected to have a refrigerator shelf life of 3 months.

• Food Science and Preservation
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• v.19 no.4
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• pp.470-476
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• 2012

Enzymatic action and microbial growth degrade the quality of fresh-cut lettuce. Browning, a bad smell, and softening during storage are the major forms of quality deterioration. Health-oriented consumers tend to avoid foods treated with chemicals to maintain their freshness. This study was conducted to evaluate the change in the quality of fresh-cut lettuce with combined low-temperature blanching (LB) and ultrasonication (US). The optimum condition was selected using the response surface methodology (RSM), through a regression analysis with the following independent variables; the ultrasonication time (X1), blanching temperature (X2), blanching time (X3), and dependent variable; ${\Delta}E$ value (y). It was found that the condition with the lowest ${\Delta}E$ value occurred with combined 90s US and $45^{\circ}C$ 90s LB (US+LB). The combined treatment group (US+LB) was stored at $10^{\circ}C$ for 9 days with the control group and each single-treatment group, with low-temperature blanching and ultrasonication. Overall, the US+LB group had a significantly high $L^*$ value, which indicates significantly low $a^*$, $b^*$, ${\Delta}E$, browning index, PPO, and POD activity values, and a low total bacteria count (p < 0.05). The US+LB group also had the highest sensory score (except for aroma and texture; p > 0.05).

• Food Science and Preservation
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• v.16 no.4
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• pp.579-589
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• 2009

We focused on the condition of washed, fresh ginseng in the market and analyzed consumer attitudes to the product to improve the consumption of fresh ginseng. A preference for fresh ginseng was high among every age class, and was particularly notable in older individuals. Fresh ginseng was usually eaten as ginseng chicken soup, mostly in summer and winter, and as a valuable health food, rather than because of desirable qualities of taste or smell. A total of 66.5% of those surveyed reported that they had purchased fresh ginseng, mostly from big discount stores. Such stores were preferred as outlets owing to a reputation for quality and shopper convenience (the stores were located near interviewees' homes). More than 70% of purchasers emphasized that they chose to purchase in department stores and traditional markets owing to the reputation for quality of such sources. Most consumers considered quality to be a prime element in purchase decisions. A total of 32.9% of those surveyed had bought washed fresh ginseng to give as a gift to a friend. Of those surveyed, 67.1% had never bought washed fresh ginseng. The following reasons were proposed to explain the preference for purchase of ginseng with attached soil. Most consumers (40.2%) thought the soil was a reflection of quality. Those who preferred washed fresh ginseng considered that the material was hygienic and convenient to store. When questioned about their intention to buy washed fresh ginseng, 55.0% of consumers replied in the affirmative and 17.1% in the negative. When consumers were asked whether they would be willing to pay an additional charge for the washing and packing of fresh ginseng, 58.8% answered in the affirmative.

• Food Science and Industry
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• v.50 no.4
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• pp.82-91
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• 2017

The purpose of this study was to investigate development and nutrient analysis of traditional food in the Sunchang area. A total 6 kinds of set tables was excavated from storytelling. Among set tables, taste and season food were the best in Sunchang gochujang hanjeongsik and Sunchang arirang season table. Shape color, smell, and commercialization possibility and differentiation were best in Sunchang arirang season table. Mole Ratio of sodium and potassium was 1:1 in Sunchang gochujang hanjeongsik and Sunchang arirang season table. The calcium contents in Sunchang gochujang hanjeongsik and Sunchang arirang season table were higher than other traditional foods. This result indicated that Sunchang gochujang hanjeongsik and Sunchang arirang season table are useful for traditional functional food. Also, it is highly suggested to make a database system about local food and standardization of traditional foods cookery.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.356-363
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• 2021

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.

• Journal of Life Science
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• v.33 no.5
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• pp.391-396
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• 2023

Milk is an emulsion, improving texture of surimi mixture and able to suppress off flavors and abnormal tastes. Therefore, this study aimed to identify the effective properties of milk in the preparation of a surimi mixture for 3D printing. The sensory and physical properties of surimi mixtures containing 0%, 20 wt%, and 40 wt% milk were evaluated, where the unheated surimi mixture with added milk demonstrated increased firmness and adhesiveness compared to the negative control group. In addition, the hardness, adhesiveness, gumminess, and chewiness of the mixture containing 40% milk were highest, but springiness, cohesiveness, and resilience were lowest. In the sensory evaluation, as the amount of milk increased, a fishy smell, abnormal taste and texture improved, hardness and preference increased as well. From these results, it was confirmed that a surimi mixture can be prepared with milk to improve its physical and sensory properties for 3D printing when compared to the negative control mixture. In particular, it was revealed that the physical properties and preference of the surimi mixture are best when prepared with 40% milk.

• Sim-seong Yeon-gu
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• v.31 no.2
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• pp.113-150
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• 2016

Chobun refers to a temporary grave covered with straw thatch that contains a corpse until its flesh is gone. When all the flesh has rotted away, the straw grave is disassembled and only the bones are retrieved. Therefore, Chobun is an example of a secondary burial custom (German : Doppel Bestattung) that is composed of a first temporary funeral for processing the corpse's flesh, and a second permanent burial of the final remains (bones or ashes). The duration of the temporary burial is determined by the time needed for decomposing the flesh of the deceased. Building a Chobun progresses putrefaction and reduction to bone. In the literature of alchemy, putrefaction and new life occur simultaneously. The purpose of rotting is to make the flesh disappear, leaving only its essence. It is making the physical body enter a spiritual state, so that the dead can enter into a different world. One must endure the unstable rotting process until the smell of flesh has faded. The rotting process is the attitude of accepting the terrible, polluted aspect of the corpse, while maintaining a helpless, passive posture, in order to allow new possibilities. When we try to approach an archetypal aspect of the unconscious, it is often experienced in threatening, aggressive ways. In the individuation process, the unconscious offers us the blessing of a new spiritual awakening and renewed sense of life, only when we have the courage to see this terrifying and contaminated side of our psyche. This is exactly what putrefaction means. Bone and skeleton symbolize the indestructible, imperishable, and essential elements of life. Bone is the minimum unit and foundation for regeneration, where new life can grow. Reduction to bone is moving back to the origin of life, to the womb. Psychologically, it means discarding one's ego-centeredness and allowing the Self to lead the entire process of individuation. Going through the painful process of reduction to a skeleton for the purpose of further development is a declaration of the death of the ego, aiming at the liberation from perishable flesh and acquisition of the spiritual, regenerative, and immortal elements of life. Chobun also denotes the yearly decay and revival of life, especially of vegetal life. In Chobun, this symbolic meaning of the vegetal cycle of life is emphasized to represent the part of life that survives even after death. Vegetation related to Chobun deals with the continuity of life and psychologically with the Self. Images of vegetation are closely related to the existence of life beyond death, which is the existence of the Self, the source of energy that constantly renews and rejuvenates the consciousness.