• Journal of Food Hygiene and Safety
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• 제34권5호
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• pp.502-507
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• 2019

Cephalopods are one of the most important fishery resources in the world because of their desirable taste and nutritional value. In south Korea, one of the countries in which a large amount of seafood is consumed, cephalopods (e.g., octopus, squid, and cuttlefish) have an annual consumption rate of over 400,000 metric tons. In this study, octopus and squid products (n=28) sold on the market were monitored by analyzing sequences of DNA barcode markers (cytochrome c oxidase subunit I and 16S ribosomal RNA genes). For species identification, the NCBI BLAST database was screened with the sequences and analyzed as a query. In this BLAST search, twelve squid products showed 99-100% sequence identity to Dosidicus gigas (n=3) and Todarodes pacificus (n=9). In the case of the other 16 products that were declared using octopus as raw materials on the labels, six products were identified as Cistopus taiwanicus (n=1), Amphioctopus marginatus (n=1), Scaeurgus unicirrhus (n=1), and Dosidicus gigas (n=3). Monitoring results indicated that a significant percentage (37.5%) of mislabeling was present in octopus products sold on the South Korean market.

• Journal of Broadcast Engineering
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• 제17권2호
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• pp.270-283
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• 2012

With the advent of multi-channel TV, IPTV and smart TV services, excessive amounts of TV program contents become available at users' sides, which makes it very difficult for TV viewers to easily find and consume their preferred TV programs. Therefore, the service of automatic TV recommendation is an important issue for TV users for future intelligent TV services, which allows to improve access to their preferred TV contents. In this paper, we present a recommendation model based on statistical machine learning using a collaborative filtering concept by taking in account both public and personal preferences on TV program contents. For this, users' preference on TV programs is modeled as a latent topic variable using LDA (Latent Dirichlet Allocation) which is recently applied in various application domains. To apply LDA for TV recommendation appropriately, TV viewers's interested topics is regarded as latent topics in LDA, and asymmetric Dirichlet distribution is applied on the LDA which can reveal the diversity of the TV viewers' interests on topics based on the analysis of the real TV usage history data. The experimental results show that the proposed LDA based TV recommendation method yields average 66.5% with top 5 ranked TV programs in weekly recommendation, average 77.9% precision in bimonthly recommendation with top 5 ranked TV programs for the TV usage history data of similar taste user groups.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제12권6호
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• 제7권3호
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• pp.161-166
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• 2012

With recent increase in interest on health through extension of life expectancies of people, desire of smokers to stop smoking is also getting stronger. Korean medicine uses Auricular Acupuncturing as a treatment to stop smoking. This Study examined whether Auricular Acupuncturing is actually effective by manufacturing device that can stimulate lung point and endocrine point that are known to be effective in stop smoking through low frequency stimulation. Firstly, Low Frequency Stimulator for Auricular Acupuncturing to quit smoking (HBN-001) was developed as an experimental device by combining low frequency stimulation to auricular acupuncture points and headset, and was pilot tested on 20 subjects. The average quantity of cigarette smoked prior to the application of the procedure was 12.19, which was reduced to 10.34 cigarettes after 2 weeks with more than 5 sessions of Auricular Acupuncturing. However, there was no statistically significant difference. The changes in the desire to smoke following the procedure included 4 subjects (20%) with no change, 4 (20%) with slight reduction, 4 (20%) with 25%~49% reduction, 6 (30%) with 50%~75% reduction, 1 (5%) with 75%~99% reduction and 1 (5%) with complete elimination of desire to smoke. Changes in how cigarette smoking tasted included 2 subjects (10%) with slight improvement, 7 (35%) with no change, 6 (30%) with slight worsening and 5 (25%) with substantially worsened taste. Based on the results of the Pilot Test, it appears that Auricular Acupuncturing could be affirmatively helpful in quitting smoking, and further researches in greater depth would be necessary in the future.

• Food Science of Animal Resources
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• 제28권3호
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• The Journal of Korean Academy of Sensory Integration
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• 제16권3호
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• pp.1-10
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• 2018

Objective : The purpose of this study was to investigate smartphone addition and sensory processing character depend on gender for occupational therapy (OT) students, and to identify the correlation between smartphone addiction and sensory processing feature. Methods : Participants of this study were 168 (70 male/90 female) students majoring occupational therapy. Measurements in this study were a questionnaire about general information of subject, smartphone addiction scale, and adult/adolescent sensory profile. Data collection period was from November 2017 to March 2018. Methods for the data analysis included descriptive statistics, independent t-test and Pearson correlation of SPSS 22.0. Results : In term of the purpose of using smartphone, majority response was communication and gaming ranked in next. There were difference between male and female in the total smartphone addition, cyberspace-oriented relationship, withdrawal and tolerance. The result showed that all sensory processing are related with total smartphone addition (r = .236 ~ .603) for man. And for women, total smartphone addition is little related with the taste/smell processing (r= .290), visual processing (r= .324), touch processing (r= .214), low registration (r= .214), sensory sensitivity (r= .243), and sensory avoiding (r= .217). Conclusion : This study found that there is difference between male and female in terms of relation between smartphone addition and sensory processing feature according for occupational therapy students.

• Korean Journal of Food Science and Technology
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• 제29권5호
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.

• The Journal of the Korea Contents Association
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• 제18권12호
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• pp.332-342
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• 2018

This study is aimed at suggesting information about technical choices for designing LED camping lights based on emotional lighting contents of integrated IOT and design areas which take a central role in creation and knowledge based industries and the procedure for materializing them. 'i-Light,' a portable LED camping light, is 'connected lighting' connecting men, space and emotion and a smart camping light based on IOT and emotional lighting contents. 'i-Light' has two functions. One is about lighting for adjusting color and color temperature naturally and the other is about safety for detecting harmful gases. 'i-Light' also has various emotional functions for experiencing interaction and taste of light. For the purpose, portable LED camping lights were designed, first of all, and then a highly color rendering/full-color lighting module, a smart sensor module and an IOT device platform were developed. In addition, efforts were made to establish detailed data about emotional lighting contents and to develop a Web application based on them. Finally, prototypes of portable LED camping lights were made to get a test bench and usability evaluation from related organizations. According to the results, all of 12 developed emotional lighting contents and three IOT safety sensors were suitable and prototypes were satisfactory. This paper will suggest a direction about actual technical choices for development of contents and products integrating artificial intelligence and big data and about the procedure for materializing them.

• KSCE Journal of Civil and Environmental Engineering Research
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• 제37권2호
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• pp.475-483
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• 2017

Geosmin and 2-methylisoborneol (2-MIB) produced by cyanobacteria during algal blooming in surface water are the major taste-and-odor-causing compounds in drinking water and need to be removed. Activated carbon is often used in treatment plants for the mitigation of odor problem. However, there is a lack of information on the effect of pore size distribution and particle size of activated carbon for adsorption of both odor compounds. Therefore, we studied the effect of pore size distribution and particle size of activated carbon on the adsorption of geosmin and 2-MIB. When comparing the adsorption of geosmin and 2-MIB between activated carbon fiber (ACF), powdered activated carbon (PAC) and granular activated carbon (GAC), the order of removal efficiency was PAC > ACF > GAC. As a result of comparing PACs with various pore distribution characteristics, well-developed micropores on activated carbon were found to be favorable for adsorption of geosmin and 2-MIB. For particle size, smaller was more effective for adsorption of geosmin and 2-MIB.

• Korean Journal of Food Science and Technology
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• 제43권1호
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• pp.77-82
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• 2011

This study was conducted to provide information for improving the quality characteristics of Buckwheat Soksungjang (BWS). We determined aminotype nitrogen content, total microbial flora counts, the population of Bacillus cereus, presence of volatile compounds, fibrinolytic activity, antioxidant activity, ACE inhibition rate, and a sensory evaluation. The aminotype nitrogen increased gradually during fermentation. We found a decreasing population of B. cereus during fermentation, thus, the edible period for BWS was more than 30 days after fermentation. Acetaldehyde, butanol, and pyrazine were detected as volatile compounds after fermentation. The fibrinolytic activities of a 10% BWS water extract were high at 120.8 units compared to the control (71.6 units). In a sensory evaluation, Soksungjang with 60% added BW showed a significantly higher score (p < 0.001) for color, taste, smell, texture, and overall. The results suggest that a new type of shortened fermented soybean paste had good safety, bioactivities, and sensory characteristics within 4 weeks.