• 전기학회논문지
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• 제65권10호
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• pp.1746-1754
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• 2016

In this paper, we provide a development and evaluation method for an archery posture analyzing system, using an inertial sensor. The system was developed using LabVIEW2014 by National Instruments and evaluated using the DTW algorithm. To convert the voltage value of the inertial sensor into a physical value, a coordinate transformation matrix bias was applied. To evaluate the similarity of movement in archery shooting, the DTW distance was calculated and similarity was confirmed based on simple mechanical movement, the same person's shooting movement, shooting movement with another person, and the noise signal. The average similarity comparison results were as follows: simple mechanical movement was 17.05%, the same person's shooting movement was 26.48%, shooting movement with another person was 62.8%, and the noise signal was 328.5%; a smaller value indicates a higher level of similarity. We confirmed the possibility of analyzing the archery posture using 3-axis acceleration of the inertial sensor. We inferred that the proposed method might be important means for assessing shooting skills, evaluation of archer's progress, and finding talented archers in advance.

• 한국정보통신학회논문지
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• 제21권7호
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• pp.1386-1392
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• 2017

디지털 미디어의 활용이 활발하게 진행됨에 따라 UI/UX에 대한 관심 및 중요성이 증가하고 있다. 이에 교육용 모바일 앱 개발 시 가치분석 모형을 바탕으로 디자인 평가 모형을 설계하고 이를 바탕으로 한 개발방향을 제시하고자 한다. 소비자 가치 분석을 바탕으로 한 디자인 평가모형의 주요 요인들은 소비자의 지속적 사용에 영향을 미친다. 이에 앱 개발 시 기존 애자일 방식의 개발 단계에 사용자 가치 분석을 바탕으로 한 디자인 평가 주요 요인들을 반영하게 되면 최적의 UX환경을 제공할 수 있다. 이렇게 개발된 앱은 소비자에게 만족감을 높여주게 되어 지속적인 사용에 긍정적인 영향을 미칠 것으로 기대한다.

• 한국조리학회지
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• 제23권8호
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• pp.1-10
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• 2017

This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

• 한국식품조리과학회지
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• 제31권4호
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• pp.485-496
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• 2015

This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio. The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 30.80~41.30 g of skim milk, and 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.

• 한국조리학회지
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• 제23권4호
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• 동아시아식생활학회지
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• 제9권4호
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• pp.461-467
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• 1999

Sulgiduk is a typical Korean rice cake made by steaming rice powder with syrup and salt added. This study has measured moisture content, water activity, color, texture, and sensory evaluation of sulgiduk when persimmon leaves Powder was added. The material use\ulcorner was sulgiduk to which the 0% (C), l% (S$_1$), 2% (S$_2$), 3% (S$_3$), and 4% (S$_4$) of persimmon leaves powder were added. The moisture content of the raw rice powder for making sulgiduk was 32.40%, and that of the rice powder with syrup added was 37.97%-37.46%. The moisture content of the produced sulgiduk was 38.98%-37.93%, and the water activity was 0.97. In chromatic characteristics. the product had L value: of 73.86-59.16, a value of -2.86~-1.79 and b value: of 19.25-23.13. The texture charicteristics such as hardness, fracturability, gumminess, cohesiveness, chewiness and elasticity were not affected significantly by the persimmon leaves powder. In sensory evaluation. color, flavor, astringency, bitterness and overall quality were adversely affected with statistical significance(p＜001) by the addition of persimmon leaves. The juiciness and softness were also decreased as the persimmon leaves powder increased. In conclusion, it is recommended to add 1-2% of persimmon leaves powder to sulgiduk.

• 한국환경생태학회지
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• 제29권2호
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• pp.263-278
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• 2015

This study is intended to evaluate the value of functional aspect from the viewpoint of habitat. The indicators that are used in biotope evaluations are various, but most of them use the criteria to evaluate the naturality. This evaluation method cannot appropriately reflect the functional characteristics coming from relation to the surrounding biotope. In this study, the connectivity, cohesion and diversity between individual biotope are quantitatively measured by a landscape index. It is hard to draw the functional value of individual biotopes because the landscape index related to connectivity, cohesion and diversity comes from a landscape having a number of biotopes. The concept of contribution was used to overcome this limitation. The concept of contribution is to quantify how much each individual biotope contributes to the connectivity, cohesion, and diversity in a certain range of landscape by deriving the amount of change in the landscape index according to the presence or absence of each individual biotope. In order to understand the characteristics of evaluation results in functional aspect, this research has done a comparative analysis of the previous research findings in the same target area. According to the result of the research, individual biotopes such as artificial forests, fragmented natural forests, and small planting sites were highly rated.

• 한국소음진동공학회논문집
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• 제23권7호
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• pp.631-639
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• 2013

Virtual seat method(VSM) which is an evaluation method combined objective and subjective process is used in this study in order to determine seat comfort index of idle vibration of passenger vehicle. The VSM is implemented by two steps which are for objective index in the first step and for subjective estimation in the second step. In the study, two seats mounted on passenger vehicle was compared in terms of dynamic seat comfort by six subjects employed for the VSM method as well as SEAT value which is a conventional objective method. It is concluded that the dynamic comfort index by the VSM is more reliable than the SEAT value thanks to adding subjective evaluation on top of the objective result.

• 한국식품조리과학회지
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• 제25권4호
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

• 한국작물학회지
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• 제33권s01호
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• pp.124-138
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• 1988

This paper comprised a review of published literature dealing with the evaluation of tobacco quality and usability. Evaluation of tobacco quality and usability seems to be difficult not only due to our inability to define them in simple and easily measurable term but also due to their relations to the profitability of tobacco companies and safety of comsumers. Chemical constituents and smoking taste and aroma of the tobacco represent the underlying basis for tobacco quality: however, tobacco is still purchased upon its physical appearance. Grade and value system is very convenient for evaluating the tobacco quality, if the system is based on the triangular relationship of physical appearance, chemical and smoking properties of tobacco, and also based on intrinsic quality of the tobacco independent of external influences. Grade and value system for tobacco in Korea is thought to be influenced by external factors besides intrinsic quality. Therefore, we have to concern new systems that could be supplement to, or replacement for currently available grade and value system.