• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.593-602
• /
• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Journal of the Korean Dietetic Association
• /
• v.3 no.1
• /
• pp.23-29
• /
• 1997

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than $T_3$ and $T_2$ at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for $T_3$ over $T_0$, $T_1$, $T_2$.

• Korean journal of food and cookery science
• /
• v.18 no.3
• /
• pp.372-380
• /
• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.

• Journal of Biosystems Engineering
• /
• v.17 no.4
• /
• pp.370-381
• /
• 1992

Optical properties of fruits can provide information for nondestructive quality evaluation. An attempt is made here to develop an optical method for quality evaluation of apple using the spectral reflectance of its surface. Optical fiber was used to transmit light conveniently from light source to sample and sample to detector. Spectral reflectances of two types of Fuji variety-one of which was exposed to the sunlight directly (non-bagging) and the other was wrapped with bag (bagging) - were investigated from the wavelength ranging of 400nm to 700nm. The relationships between reflectance characteristics and quality indices such as chlorophyll content, anthocyanin content, and soluble solids were analyzed.

• Korean Journal of Human Ecology
• /
• v.7 no.1
• /
• pp.21-31
• /
• 2004

This study was carried out to investigate the physico-chemical properties during the rib-eye preperation while cooked rib-eye and fine sensory evaluation by various cooked utensil (oven, fry-pan and microwave). 1) Change of moisture contents of sauce-pan boiling cooker was lower than boiling by preasure cooker and fat content of sauce-pan boiling was higher than preasure cooker boiling. 2) Degree of cholesterol of cooker meat was not change for content of cholesterol during the boiling preperation but progressively decreased in order of well-done steak < medium steak < rare steak measured by cholesterol analysis. 3) Sensory evaluation conducted by fine graduate as panelists showed that oven steak and fry-pan steak had higher score of sensory evaluation. While microwave steak had the lowest score all sensory profile score.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.47
• /
• pp.135-139
• /
• 2002

The standard of quality was required to promote the consumption of potato and produce the high quality processing products. It will contribute the stability for processing products and the marketability of potato. The quality was determined based on size of tuber and content of dry matter. Even though the criteria of potato quality was involved many characters of tubers, the most important things were grading and packing of potato to create the consumption. For processing of raw materials, the standard of tubers had create between producer and processor according to size of tuber and content of dry matter. The evaluation of quality was performed over the standard to enhance the control of quality. In addition, the seed potato should be taken the evaluation to disease in the field during the period of cultivation and managed under the strict regulation in storage before release to farmer. Then, the producer of seed potato will make a good relationship to farmer with high quality tubers.

• International Journal of Advanced Culture Technology
• /
• v.12 no.2
• /
• pp.345-352
• /
• 2024

We are designed to solve cyber motion sickness, an important task that must be addressed for the growth of the virtual reality content industry. Not only the industry but also academia are paying a lot of attention. However, despite long interest and research on the phenomenon of cyber motion sickness, a solution has not been drawn. This is deeply related to the lack of tools that can effectively measure cyber motion sickness. Therefore, in this paper, prior studies on cyber motion sickness were analyzed to develop a tool that can effectively measure cyber motion sickness when users experience immersive virtual reality. The measurement method of cyber motion sickness used in previous studies, each characteristic and limitation, and common factors related to cyber motion sickness were analyzed. Each of the related factors was derived as sub-factors. Based on the analyzed contents, an effective cyber motion sickness measurement evaluation tool model in immersive virtual reality was presented. It is expected that the evaluation tool model can be used for the study of cyber motion sickness.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.3
• /
• pp.314-328
• /
• 2006

The purpose of this study is to establish a conceptual model of the course evaluations. in University. This paper has examined the course evaluations according to the levels, purposes, objects, and methods of them. And this paper has been classified for a conceptual model of the course evaluation. As the result of this analysis, four dimensions of course evaluation have been found. First, formative and summative evaluation have been found. The purposes of formative evaluation were improving quality of courses and collecting information for improvement of curriculum. The purposes of summative evaluation were offering informations on faculty staffing and improving of learning outcomes. Second, the levels of course evaluation were classified into university-level, professor-level, and student-level. Third, the objects of course evaluation were classified into analysis, design, development, implementation, and evaluation. Forth, the methods of course evaluation were classified into questionnaire, observation, interview, and content analysis. As a result of this analysis, 120 types of course evaluations have been found.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.21 no.3
• /
• pp.21-33
• /
• 1993

The evaluation is one of aspects of criticism, and thus it plays many roles in terms of the functions of criticism. The purpose of this study is to examine the evaluating criteria of landscape architectural works. The conclusions of this study are summarized as follows: The essential criterion of the evaluation is 'the originality' with respect to history(or tradition) of landscape architecture. And the sub-criteria of the evaluation can be invented through a frame;[↔ ↔].

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.62 no.1
• /
• pp.32-39
• /
• 2017

This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, ${\beta}-glucan$ content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and $200^{\circ}C$. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at $200^{\circ}C$. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from $0^{\circ}C$ to $160^{\circ}C$, but then increased sharply at $200^{\circ}C$. As expected, the ${\beta}-glucan$ content of HO was higher than that of DO. The ${\beta}-glucan$ content of HO was decreased at $80^{\circ}C$, but increased from $120^{\circ}C$ to $200^{\circ}C$. In contrast, the ${\beta}-glucan$ of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at $0^{\circ}C$ and $120^{\circ}C$ and at $160^{\circ}C$ and $200^{\circ}C$ (p<0.05). Our collective results, including those for particle size, MDA, protein, ${\beta}-glucan$ content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately $160^{\circ}C$ for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.