• Journal of Biosystems Engineering
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• v.23 no.5
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• pp.445-456
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• 1998

This study was carried out to evaluate the performance of a medium scale rice polisher of 2.5 t/h and to improve its performance for producing the clean rice with high quality. The maximum internal pressure, broken rice ratio. whiteness in the rice polisher were investigated, and the effects of outlet resistance, water spraying rate, shaft revolution speed and rice moisture content on the polishing performance were analyzed to find out proper operating conditions. The conclusions of this study were as follows: 1. In the performance evaluation of the polisher, the broken rice ratio increment of 0.1%, the max. internal pressure of about 11 N/${cm}^2$, and whiteness increment of 2.2~3.7 resulted at the conditions of 20 PS driving power, 950 rpm, 150 cc/min water spraying rate, 44.1 Nㆍcm outlet resistance and about 15% rice moisture content. 2. Though max. internal pressure and whiteness at the 17% rice moisture content were higher than those at the 15% moisture content under the same operating conditions of the polisher, but the broken rice rate at the 17% moisture content was absolutely low compared with that at 15% moisture content. The water spraying effect to reduce broken rice and to increase whiteness was much significant at the 15% moisture content not significant at 17% moisture content. 3. The main parameter of the performance was outlet resistance, and low resistance of about 44.1 Nㆍcm was recommended at the polisher. 4. The proper water spraying rate in the polisher was about 150 cc/min. 5. As the shaft revolution speed decreased from 950 rpm and 800 rpm to 650 rpm, the broken rice ratio increased and whiteness decreased. 6. As the driving power of the polisher increased from 20 PS to 30 PS, the max. internal pressure decreased by about 1~2.5 N/${cm}^2$ and whiteness increased by about 1~2, but the broken rice rate was not changed. 7. The proper operating conditions of the polisher seemed to be the revolution speed of 800-950 rpm, the water spraying rate of about 150 cc/min, the oulet resistance of about 44.1 N.cm and 30 PS driving power.

• Hwankyungkyoyuk
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• v.22 no.4
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• pp.95-110
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• 2009

The purpose of the study was to develop The Stream Environmental education u-learning contents for elementary school students. For the development of content, the researchers commissioned detailed examination to experts to confirm validity, did a literature review and hosted expert forums. In addition, to enhance accessibility, they asked fairytale writers to develop easier and more valid scenarios and narrations of u-learning contents for elementary school students. The development content is for 18 hours of education and has three sections: i) Preparation, ii) Exploration, and iii) Arrangement. Since the content has been developed based on SCROM, it is expected to have re-usability, accessibility, compatibility and durability. Based on evaluation criteria of u-learning contents suggested in the research methods, the research group commissioned evaluation to ten experts in environmental education of each school level. Recommendations for applying the content developed in this study and further research are as follows: First, the developed content should be actively promoted and provided both online and offline so that elementary school students can fully utilize them. To this end, the website of the Ministry of Environment and u-learning training centers of universities of education should be used. Since content requires interaction not only between learners of the content but also between learners and operators, additional administrative and financial support should be provided. Second, this study focuses on the development of u-learning contents for elementary school students. Further studies are needed to develop content for secondary school students.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.845-851
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• 2012

To elucidate the relationship between the arachidonic acid (AA) content and the taste of broiler meat, the effects of AA-enriched oil (AAO) supplements on the fatty acid content and sensory perceptions of thigh meat were evaluated. Four types of oil, including corn oil (CO), a 1:1 mixture of AAO and palm oil (PO) (1/2 AAO), a 1:3 mixture of AAO and PO (1/4 AAO), and a 1:7 mixture of AAO and PO (1/8 AAO) were prepared. Each type of oil was mixed with silicate at a ratio of 7:3, and added to the diet at a final proportion of 5% of fresh matter. Broiler chickens were fed these diets for 1 wk before slaughter. In thigh meat, the AA content of the 1/2 and 1/4 AAO groups was significantly higher than that of the CO group. The AA content in thigh meat (y, mg/g) increased linearly with increasing dietary AAO content (x, g/100 g of diet), according to the equation y = 0.5674+0.4596x ($r^2$ = 0.8454). The content of other fatty acids was not significantly different among the 4 diet groups. Sensory evaluation showed that the flavor intensity, umami (L-glutamate taste), kokumi (continuity, mouthfulness, and thickness), and aftertaste of the 1/2 and 1/4 AAO groups were significantly higher than that of the CO group. There were significant positive correlations between AA content in thigh meat and the flavor intensity, total taste intensity, umami, and aftertaste. These data suggest that the taste of broiler meat can be improved by the amount of dietary AA supplementation.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.1
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.230-237
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• 2010

This study examines the quality characteristics of cream soup added with pomegranate cortex powder(0~0.8%). As for the proximate composition, the control group had significantly(p<0.05) higher moisture content than the PGCP samples; however, crude ash decreased with increasing PGCP content The PGCP samples presented significantly(p<0.05) higher viscosity of the control group. As the PGCP content increased, pH decreased. As for the color, Hunter L value increased with dark color while a value decreased with the PGCP content increased. b value decreased in the group added with 0.8% of PGCP content In terms of sensory evaluation, color, flavor decreased with the PGCP content increased. Viscosity was high in the group added with 0.4% of PGCP content Overall acceptability was the highest in the group added with 0,2% of PGCP content while bitterness, astringency, bitterness, and off-flavor increased. There were no significant(p>0.05) differences in creamness of the cream soup among the samples. In conclusion, the results indicate that the addition of 0.2% PGCP to cream soup is desirable for quality and provides good physiological properties to the products.

• Journal of Convergence for Information Technology
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• v.9 no.5
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• pp.1-6
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• 2019

As the mobile market expands, a variety of platforms are available to provide multimodal media content. Multimodal media content contains heterogeneous data, accordingly, user requires much time and effort to select preferred content. Therefore, in this paper we propose multimodal media content classification using keyword weighting for recommendation. The proposed method extracts keyword that best represent contents through keyword weighting in text data of multimodal media contents. Based on the extracted data, genre class with subclass are generated and classify appropriate multimodal media contents. In addition, the user's preference evaluation is performed for personalized recommendation, and multimodal content is recommended based on the result of the user's content preference analysis. The performance evaluation verifies that it is superiority of recommendation results through the accuracy and satisfaction. The recommendation accuracy is 74.62% and the satisfaction rate is 69.1%, because it is recommended considering the user's favorite the keyword as well as the genre.

• The KIPS Transactions:PartA
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• v.17A no.6
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• pp.289-296
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• 2010

So far, previous works with respect to evaluating program contents have concentrated on the implementation of general educational content evaluation. In terms of the efforts required to solve problems, however, there are a few evaluation methods on educational programming language contents. Therefore, we propose new evaluation criteria for educational programming language contents. The detailed research contents can be summarized as follows. First, we analyze existing works and propose naval evaluation criteria for educational programming language contents. Second, the new evaluation criteria is verified by teachers who use Visual Basic educational contents via questionaries. Also, a program content is experimented via the evaluation criteria. Finally, it is expected that our proposed evaluation criteria for educational programming language contents can be used to evaluate newly developed educational programming language contents and to design its evaluation plans.

• Journal of the Korean School Mathematics Society
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• v.14 no.3
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• pp.241-263
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• 2011

On the standards or elements of teaching evaluation, the Korea Institute of Curriculum and Evaluation(KICE) has carried out several research as follows : 1) establishment of observation elements for selecting examples of good mathematics instruction between 2001 and 2002, 2) development of the standards on teaching evaluation between 2004 and 2006, and 3) investigation on the elements of Pedagogical Content Knowledge including ‘teaching and learning methods and assesment' between 2007 and 2008. The purposes of development of mathematics teaching evaluation standards through those studies were to improve not only mathematics teachers' professionalism but also their own teaching methods or strategies. In this study, the standards were revised and modified by analyzing the results of those three studies (namely, evaluation standards) focused on the knowledge of 'teaching and learning methods and assessment'. For this purpose, seventh evaluation domains such as instruction involving instructional goal and content, instruction involving problem-solving activity, instruction involving learners' achievement level and attitude, instruction on communication skills, planning of assessment method and procedure, development on assessment tool, application on assessment result in class were new established. According to those seventh evaluation domains, elements on teaching evaluation focused on the knowledge of 'teaching and learning methods and assessment' were established.

• Journal of Practical Engineering Education
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• v.14 no.3
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• pp.513-522
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• 2022

Course evaluation serves as helpful information to improve the quality of college education and improve lectures. This study derived the factors through preceding research and FGI to explore the factors that constitute course evaluation and identified the relative importance and priority of the factors through the Analytic Hierarchy Process (AHP). For this, it derived five factors and 15 evaluation items as follows. To secure expertise and fairness in the factor development of course evaluation, the researcher conducted a questionnaire surveying students and teachers and collected a total of 20 valid data. The weight of each evaluation item was calculated based on the data that had been verified for consistency. The analysis concluded that students rated class content, class method, class operation, class evaluation, and class plan as the critical factors in the order of importance, while teachers evaluated class content, class operation, class method, class evaluation, and class plan as important, in that order. Based on the results of this study, I hope that various analyses and studies will be conducted to improve the efficiency and reliability of course evaluation for the quality management of college education.

• Journal of the Korean Society for Computer Game
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• v.31 no.4
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• pp.145-155
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• 2018

This study aims to extract additional elements to the existing game value evaluation using Delphi technique to 23 game experts. As a result of reviewing the characteristics of the development model using the evaluation model of the existing game contents, it was found that the evaluation factor was selected when selecting the content. The Delphi analysis was conducted two times, the first was the expert FGI and the second was the Delphi questionnaire. More detailed elements were presented in the related items such as results, technology transfer and dissemination, and details for promoting commercialization. Through focus group interviews, we extracted additional factors and predicted market size, growth potential, regulatory and market appeal and risk through market analysis of content success in the game industry. This will allow the industry to understand market size, growth potential, regulation, market appeal and risk through a market analysis of its success targets. This study suggests that the proposed evaluation factors can be applied to the entire game and cultural contents industry and will also help to construct market factors such as market value evaluation of contents, goal and goal setting, selection of entry method, and strategic factors.