• 한국환경과학회지
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• 제15권12호
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• pp.1205-1220
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• 2006

This study was conducted to develop the evaluation model which can analyse local agenda 21 comprehensively and systematically from the making process to the designed contents. The evaluation model was devised through the theoretical review of local agenda 21 and designing the evaluation system composed of evaluation domains, related indicators and scales. The evaluation system was carefully constructed based on planning theories and the discussion and agreement of specialists regarding local agenda 21. This model has three evaluation domains of process, content, and evaluation of implementation with different weighting values. Each domain contains large indicators, medium indicators and small indicators. Each indicator has different weighting value according to its importance. Basically, each small indicator was scored by 3 or 5 point scale. This evaluation system can not only analyse local agenda 21 quantitatively, but also find out good points, problems, and limits of various phases of planning and implementing local agenda 21.

• 원예과학기술지
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• 제28권4호
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• pp.691-695
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• 2010

포도의 저장 중 소비자 관능평가와 실험에 의한 객관적 품질인자간의 상관성을 통하여 포도 생산의 객관적 지표를 제시하고자 하였다. 포도를 3부위로 나누어 동일부위 절반은 관능검사에 사용하고, 나머지는 분석용 시료로 사용하여 품질요소 간 상관분석을 실시하였다. 저장 기간 중 포도의 이 화학적 품질특성 변화를 보면 가용성 고형물함량은 다소 증가하였으며, 저온저장보다 상온저장에서 더 많은 증가를 보였고, pH 및 적정산도는 저장 중 약간 감소하였으나 처리구간 큰 차이를 나타내지는 않았다. 포도의 객관적 품질평가인자 상호간에는 낮은 상관성을 보여 pH-가용성 고형물함량 간에는 정(+)의 상관을, 적정산도-가용성 고형물함량 및 pH- 적정산도 간에는 부(-)의 상관을 보였다. 포도에 대한 관능평가 항목간의 상관성 분석결과, 신맛과 신맛을 포함한 단맛의 상관성이 0.933로 가장 높은 상관관계를 보였으며, 외관과 단맛과의 상관성이 0.619로 가장 낮았다. 전체적 기호도에 가장 높은 상관관계를 보이는 요인은 조직감($r^2$=0.890)으로 조사되었고, 그 다음이 신맛을 포함한 단맛($r^2$=0.860)이었다. 또한, 관능적인 품질평가 인자와 객관적인 품질인자 간의 상관성 분석결과, 전반적으로 매우 낮았으나 그 중 전체적 기호도에 대한 가용성 고형물함량의 상관성이 다소 높게 나타나, 소비자 관능평가 지표로써의 활용이 가능한 것으로 평가되었다.

• ETRI Journal
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• 제32권5호
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• pp.810-818
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• 2010

This paper presents a new framework for integrating untranscribed spoken content into the acoustic training of an automatic speech recognition system. Untranscribed spoken content plays a very important role for under-resourced languages because the production of manually transcribed speech databases still represents a very expensive and time-consuming task. We proposed two new methods as part of the training framework. The first method focuses on combining initial acoustic models using a data-driven metric. The second method proposes an improved acoustic training procedure based on unsupervised transcriptions, in which word endings were modified by broad phonetic classes. The training framework was applied to baseline acoustic models using untranscribed spoken content from parliamentary debates. We include three types of acoustic models in the evaluation: baseline, reference content, and framework content models. The best overall result of 18.02% word error rate was achieved with the third type. This result demonstrates statistically significant improvement over the baseline and reference acoustic models.

• 급식외식위생학회지
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• 제2권1호
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• pp.1-9
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• 2021

To determine the sodium content of meals provided by foodservice institution, 540 different menus were collected by their serving portion and categorized into nine food groups and three different foodservice types (office, industry, school). Each were evaluated by each sodium evaluation method. All nine categories of food type showed higher content of sodium than listed in the 'nutrition assessment program (Can-Pro 4.0)', when assessed with a salimeter. From the 9 food types, 6 types, excluding 'Korean pancakes', 'Kimchi/pickled food' and 'a la carte', showed significantly higher sodium content on the salimeter than shown in the 'nutrition assessment program (Can-Pro 4.0)' (p<0.001). Also in assessing sodium content per serving, 'soup and stews' and 'a la carte' menus had significantly higher sodium content than other food types (p<0.001). The results compared by foodservice types showed dishes served in 'Industries' had significantly higher daily sodium content than those served in 'offices' and 'schools'.

• 국제지역연구
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• 제22권1호
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• pp.161-202
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• 2018

본 연구의 목적은 한국의 무상원조 평가 동향을 분석하는 것이다. 이를 위해서 한국국제협력단(KOICA)에서 발행한 평가보고서를 OECD DAC 평가기준을 중심으로 검토하였다. 또한 유 무상 원조기관의 평가 역사와 발전과정을 설명한다. 연구질문은 두 가지로 요약할 수 있다. 첫째, 한국 무상원조의 평가기준과 접근방법론은 OECD DAC 가입을 전후로 어떻게 변화되었는가, 둘째, OECD DAC의 평가기준은 KOICA 사후평가 보고서에 어떻게 반영되어 있는가이다. 연구 분석 자료는 1998년부터 2016년까지 KOICA 홈페이지에 게시된 개별 사업평가보고서이다. 약 28여년간 발행된 KOICA의 사업평가 보고서에 대한 개략적인 분석, 그리고 사후평가 보고서를 중심으로 '평가결과'와 '제언' 부분을 내용분석(content analysis)하였다. 주요 분석결과는 세 가지로 요약할 수 있다. 첫째, OECD DAC의 5대 평가기준인 적절성, 효율성, 효과성, 영향력, 지속가능성에 대한 언급 빈도가 높아지고, 평가기법에 있어 정량평가기법 활용이 증가하고 있다. 둘째, OECD DAC 가입을 전후로 한국 기업진출, 한국의 국가위상 제고에 대한 내용 보다는 수원국의 소득증대, 경제성장 등의 논의가 확대되고 있음을 확인했다. 셋째, 2011년 부터 발행된 사후평가 보고서에는 사업설계매트릭스(PDM), 기초선조사(baseline data) 등 평가지표, 성과 등과 관련된 단어들이 기하급수적으로 증가하였다. 본 연구는 한국의 무상원조사업 사후평가 방식이 최근 국제사회의 기준을 적극적으로 수용하고 있으며, 보고서의 양적, 질적 변화를 위해 다양한 평가방법을 활용하고 있음을 확인하였다.

• 한국식품과학회지
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• 제51권6호
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• pp.596-603
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• 2019

This study involved the production of specialty lager beers supplemented with Korean red ginseng extracts or Bokbunja (Korean black raspberry, Rubus coreanus Miquel) juice. The effects of the Korean red ginseng extracts or Bokbunja juice on the specific gravity, pH, yeast viability, free amino nitrogen content, reducing sugar content, color, alcohol content, turbidity, and sensory evaluation were evaluated. The alcohol content of the beers containing the extracts or juice were within the standard alcohol amounts (3.63-4.0%, v/v). The pH values of the three samples containing Bokbunja juice were lower than that of the control values. The sensory evaluation showed that the addition of Bokbunja juice was superior to the ginseng extracts, and the optimal addition time was before or after the secondary fermentation. These data indicate that the flavor and odor of the Bokbunja juice are more persistent than that of the ginseng extracts.

• 한국식품영양학회지
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• 제28권3호
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• pp.351-357
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• 2015

The aims of this study were to develop $macaron{\grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA (${\gamma}$-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{\grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{\grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{\grave{e}}s$ (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 $macaron{\grave{e}}$, showed higher overall acceptability, as compared to other $macaron{\grave{e}}$.

• 한국식생활문화학회지
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• 제28권3호
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• pp.320-327
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• 2013

The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p<0.01). In contrast, the lightness of the extracts decreased with increasing extraction temperatures and times (p<0.001). In a palatability test, extracts boiled at $80^{\circ}C$ for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p<0.01). Furthermore, direct correlations between hydroxy radical scavenging activity and polyphenol content (or flavonoid content) were established through simple regression (r>0.9) for different extraction temperatures and times. From these results, extracts boiled at $80^{\circ}C$ for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

• 한국식품영양학회지
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• 제27권5호
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• pp.971-978
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• 2014

Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm ($11.33^{\circ}Bx$) and instaferm red ($10.53^{\circ}Bx$) were higher than those in La parisienne red and Song chun ($9.57^{\circ}Bx$). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at $12^{th}$ day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.