• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.184-189
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• 2011

In the present study, we investigated the physicochemical characteristics and sensory qualities of gruel with added ground yam (20~80%) to increase consumption and application of yams. pH and sugar content of sample gruel decreased with increasing yam content, whereas spreadability increased gradually. Lightness and greenness decreased; however, blueness increased as yam content increased. Viscosity decreased with increasing yam content. Gruel with 40% added yam was the most preferred for flavor, taste, texture, and overall preference. From these results, we found that adding 40% yam was the best to make gruel with high sensory quality.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Journal of Information Display
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• v.8 no.1
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• pp.26-31
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• 2007

This paper presents ergonomic approaches to editing and evaluating content for 3D displays. Two systems, a nonlinear editing system and an evaluation system, were developed to improve viewing safety and comfort for 3D content observers and provide better usability for the creators from the viewpoint of ergonomics.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2004.10a
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• pp.430-460
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• 2004

This study presented a personalization system that adopted a methodology which is applicable for digital content recommendation and executed by the Internet service providers. The system made a recommendation to the users on the basis of their preferences, while most techniques for recommending digital content have focused on considering the similarity of content. In addition, it developed a method of evaluation to determine the priority of recommendations and adopted measures when selecting a set of recommendations. To experiment the feasibility and effectiveness of the presented methodology, a prototype system was developed and was applied to an English newspaper on the Internet.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.293-304
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• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• Archives of Pharmacal Research
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• v.28 no.4
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• pp.458-462
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• 2005

The water content of skin was determined using a FT near infrared (NIR) spectrometer. NIR diffuse reflectance spectra were collected from hairless mouse, in vitro, and from human inner arm, in vivo. It was found that the variation of NIR absorbance band 1450 nm from OH vibration of water and 1940 nm from the combination involving OH stretching and OH deformation, depending on the absolute water content of separated hairless mouse skin, in vitro, using the FT NIR spectrometer. Partial least squares regression (PLSR) was applied to develop a calibration model. The PLS model showed good correlation. For practical use of the evaluation of human skin moisture, the PLS model for human skin moisture was developed in vivo on the basis of the relative water content of stratum corneum from the conventional capacitance method. The PLS model predicted human skin moisture with a standard errors of prediction (SEP) of 3.98 at 1130-1830 nm range. These studies showed the possibility of a rapid and nondestructive skin moisture measurement using FT NIR spectrometer.

• International Journal of Highway Engineering
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• v.15 no.5
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• pp.57-64
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• 2013

PURPOSES : It is to evaluate lightweight soil as a subgrade material based on mechanical tests and calculation of pavement performance. METHODS : In this research, various contents of cement and air foam are used to make lightweight soil using wasted dredged soil. Uniaxial compressive strength test is conducted to evaluate strength of 7 and 28 day cured specimens. Secant modulus was calculated based on the stress and strain relationship of uniaxial compressive strength test. Resilient modulus test was measured using by repeated triaxial compression test. The measured resilient modulus was used in layered elastic program to predict fatigue and rutting life at a given pavement structure. RESULTS : Uniaxial compressive strength increases as cement content increases but decrease as air foam content increases. Resilient modulus also increases as cement content increases and decrease as air foam content decrease. CONCLUSIONS : It is concluded that dredge clay soil can be used as subgrade layer material using by lightweight treated soil method.

• Journal of Korea Multimedia Society
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• v.19 no.8
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• pp.1466-1470
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• 2016

As individuals create many contents anytime and anywhere together with the widespread dissemination of smart devices as well as various social networking services (SNS), content centric networking (CCN) has regarded as a new networking technology. However, CCN is exposed to malicious attacks on the mobility management of mobile content sources during handover and high volume of control messages. Therefore, this paper presents a secure duplicate name detection (SecureDND) mechanism without additional control messages by signed information and secure token. It is shown from the performance evaluation that the proposed scheme can provide low control overhead, which results in the network scalability.

• Applied Biological Chemistry
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• v.37 no.3
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• pp.161-167
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• 1994

Soluble solids $(^{\circ}Brix)$, acid content and vitamin C content of Citrus miyakawa unshiu and C. okitsu unshiu juice harvested middle of November 1993 in Seuho-Dong and Topyung-Dong, Seogwipo-si, south area of Cheju were $10.7{\sim}11.0$, 1.04% and $41.19{\sim}44.94\;mg/100\;g$ juice, respectively. Carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose, and 1/4 fructose. Fruit weight, peel thickness, soluble solids, pH, acid content and Brix/Acid ratio had a good correlation in linear function with increasing fruit size, respectively. However, hardness and edible part ratio were not showed correlation with increasing fruit size. Middle size of citrus fruit was favorable to panelists, and the citrus peel color of red yellow was more favorable than pale yellow color in sensory evaluation. Sensory evaluation score showed a linear correlation among citrus fruits of C. okitsu unshiu produced in Namwon-ri, Seuho-Dong, Seogwipo-si, south area of Cheju, and that of Chochun-ri, Ara-Dong, Cheju-si, north area of Cheju, and the score was higher according to citrus fruit produced in optimum cultivation area. With increasing Brix/Acid ratio of citrus juice, high sensory evaluation score was gained in panelists. These data obtained are supposed to be applied to the quality evaluation of Citrus unshiu produced in Cheju.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.126-136
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• 2019

Objective: This study was performed to compare fat content, reducing sugar contents, sensory traits, and fatty acid (FA) and volatile compound profiles in longissimus thoracis (LT) among Korean cattle (KC), Holstein (HO), and Angus (AN) steers. Methods: Twelve LT samples (about 500 g each) of KC with an average age of $31{\pm}0.42months$, an average carcass weight of $431{\pm}12.5kg$, and a quality grade (QG) of 1+ were obtained from the joint livestock products market. Twelve LT samples of HO cattle with an average age of $24{\pm}0.54months$, an average carcass weight of $402{\pm}7.81kg$, and a QG of 2 were also obtained from the same market. Twelve LT samples of AN steers with an average age of about 20 months and a QG of choice were purchased from a beef delivery company. After slaughter, samples were kept at $4^{\circ}C$ for 42 days and prepared for immediate analysis or stored at appropriate conditions. The chemical composition, color, pH, shear force, collagen content, reducing sugars, sensory evaluation, FA composition, and volatile compound content for each LT sample were analyzed. Results: The LT of KC had the highest (p<0.05) fat content, the highest reducing sugar content, and the highest scores in the sensory evaluation (flavor, tenderness, juiciness, and overall acceptance). All the sensory traits were positively correlated (p<0.001) with intramuscular fat and reducing sugar content. Several FAs and volatile compound profiles varied among the breeds. KC LT had the highest (p<0.05) concentrations of acetaldehyde, 3-methyl butanal, and 3-hydroxy-2-butanone, and these volatile compounds were positively correlated (p<0.05) with all the sensory traits. Conclusion: Variations in fat content and reducing sugar contents and FA and volatile compound profiles may contribute to differences in the sensory quality of LT among breeds.