• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.342-349
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• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.29-30
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• 2022

The unit-water content has a very significant effect on the durability of the construction structure and the quality of concrete. Although there are various methods for measuring the unit-water content, there are problems of time required for measurement, precision, and reproducibility. Recently, there is an FDR sensor capable of measuring moisture content in real time through an apparent dielectric constant change of electromagnetic waves. In addition, various artificial intelligence techniques that can non-linearly supplement the accuracy of FDR sensors are being studied. In this study, the accuracy of unit-water content measurement was compared and evaluated using machine learning and deep learning techniques after normalizing the data secured in concrete using frequency domain reflectometry (FDR) sensors used to measure soil moisture at home and abroad. The result of comparing the accuracy of machine learning and deep learning is judged to be excellent in the accuracy of deep learning, which can well express the nonlinear relationship between FDR sensor data and concrete unit-water content.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.201-202
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• 2023

Recently, interest in concrete quality has been increasing. It is important to manage these factors due to unit-water content and aggregate quality that affect concrete quality. In this study, the unit-water content of concrete was measured through an economical, easy-to-measure, and portable Frequency Domain Reflecmetry sensor among micro-methods that compensated for the shortcomings of existing concrete unit-water content measurement methods. As a result of predicting the unit-water content, the accuracy within the ± 10 kg/m³ error range was confirmed to be more than 72% of all factors. In order to ensure high accuracy, it is considered necessary to conduct an experiment to evaluate the unit-water content by conducting additional experiments according to other variables and factors.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.737-740
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• 1992

This study was conducted to demonstrate the practical use of the buffer index curve as a criterion of silage quality evaluation, Forty five samples of the ensiled Italian ryegrass were collected from farms in Okayama, Japan. Silages were devided into 4 groups by the pattern of buffer index curve. Heavy wilting silages (A group) showed no peak on buffer index curve and Flieg's score of 95.6. However, moderate or weak wilting silages (B group) with moisture content of 63.3 showed a peak at pH 4.0 and a Flieg's score of 67.8. Both of A and B groups were regarded as a good quality silage. Silages (C group) with a peak at pH 4.5 were of a medium quality with Flieg's score of 45.3. Poorly preserved silages (D group) with Flieg's score of 12.0 had a peak at pH 5.0. There was a high positive correlationship (p<0.01) between the peak value of buffer index curve and the organic acid content.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.98-106
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• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.

• International journal of advanced smart convergence
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• v.6 no.4
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• pp.26-32
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• 2017

In this study, we showed understanding and production ability of the interface about internet, operating system, contents, and devices. This study aimed to make a list of 18 items in 4 areas for basic knowledge of UI/UX, establishment of design research, design concept, and design production for 22 sophomore, junior and senior students in IT departments, and the results of understanding were divided into three groups of excellent, normal, and insufficient, and evaluated. It was found that excellent was 18.39%, average was 38.52% and insufficient was 43.07%. Therefore, 18.39% of the students understood UI/UX, and 81.61% of students did not understand UI/UX well. In particular, in the comparison analysis of four areas, the design research area was 44 points, the design content area was 29 points, and the design production area was 11 points which was found to be the lowest. Next, the 10 evaluation items in the mobile UI/UX build guide evaluation were evaluated in the same way as the UI/UX understanding, and the excellent score was 3 points, the average score was 73.3 points, and the poor score was 155 points. The UI/UX build guides showed worse evaluation than UI/UX understanding. Therefore, to cultivate UI/UX understanding and content production ability, UI/UX experts should be fostered with professional course organization and systematic curriculum.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.206-221
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• 2006

To establish an optimum formula for processing wet noodles with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5, 10 and 20% based on a flour weight. Application of 2% mehthylcelluose(MC) to improve the texture of noodles mixed with SHF was also attempted. Evaluation was performed on the dough rheology and wet noodle quality, such as cooking characteristics, mechanical texture properties, sensory value and shelf-life. Water absorption rate of the composite flour increased linearly as the content of SHF increased from 1% to 10%, and noodle sheet-formation was also acceptable in the same content level. The weight and volume of cooked noodles were decreased, and turbidity of soup was, if exceeding more than 5% of SHF, increased constantly. However, these problems could be remarkably resolved in SHF plus 2% MC. Texture profile analysis of cooked noodles showed an increase of hardness, gumminess, and chewiness up to 5% SHF. The results of sensory evaluation showed that cooked noodles containing 5% SDF were acceptable as much as wheat four noodles in terms of color, texture, taste and flavor. Based on cooking properties, rheological and sensory evaluation, addition of 5% SHF plus 2% MC was suggested to be suitable for making wet noodles, of which the shelf-life was estimated to be 8 days at $5^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• Korean Journal of Pharmacognosy
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• v.38 no.3 s.150
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• pp.281-286
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• 2007

Quality evaluation of Magnoliae Flos and Anthrici Radix was studied to ensure their safety and efficacy, which was based on physico-chemical determination of the content of total ash, acid insoluble ash and diluted ethanol-soluble extract. In addition, quantitative analysis of magnolin and anthricin by HPLC suggested that the content of magnolin and anthricin in Magnoliae Flos and Anthrici Radix was $31.09{\pm}15.74%$ and $1.08{\pm}0.85%$.