• 한국식품영양과학회지
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• 제13권4호
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• pp.381-388
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• 1984

The objective of this study was to evaluate the effect of the amount of water and several kinds of sweeteners on the texture such as grain appearance, softness, moistness, chewiness, cohesiveness, gumminess and elasticity of Backsulgi when one manufactures Backsulgi. Different amount of water of 30 ml, 60 ml and 90 ml/350 g of powdered rice and such sweetners as sugar, honey and syrup were employed for the experimental treatments. The evaluation of these results were dependent on statistical data of some scores that were obtained through sensory evaluation and Instron Universal Testing Machine. According to this sensory evaluation, the texture of Backsulgi was more affected by the change of water quantity than that of sweeteners. Judging from the results of Instron Universal Testing Machine, it was found that there were no statistically significant differences in each treatment of the cohesiveness, elasticity and hardness of Backsulgi, but some statistically significant difference was observed in each treatment of the gumminess and chewiness of Backsulgi(p<0.05).

• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• 동아시아식생활학회지
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• 제24권6호
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• pp.802-810
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• 2014

This study investigated the quality characteristics of muffins prepared with tagatose. The effect of tagatose were evaluated in terms of height, volume, weight, specific volume, baking loss rate, moisture contents, colorimeter, sensory evaluation, and texture of muffins during storage (1, 3, 5 days) and texture was measured using a texture analyzer. As the ratio of tagatose increased, the volume, specific volume, baking loss rate, and height decreased, whereas moisture content increased. During storage, control without tagatose showed the highest springiness lowest hardness by TPA, whereas hardness of muffins increased and springiness decreased as the contents of tagatose increased. Lightness of crust and crumb decreased significantly as contents of tagatose increased. According to the sensory evaluation, the control group showed the highest score in terms of texture but was not significant with 2% tagatose (T2). For appearance, color, flavor, taste, and overall acceptance, T2 showed the best result.

• 한국가정과학회지
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• 제5권2호
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• 유통과학연구
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• 제14권1호
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• pp.85-91
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• 2016

Purpose - Recently, the importance of rapid change in business models is more and more increasing as the change of information technology environment. Therefore, a variety of business models have emerged. On the other hand, there is no company that can generate revenue. Many enterprises are still maintained while they are changing only their appearance of the business model. Business model is important in e-commerce. However, a lot of researches are targeted only in Web sites. Thus, e-commerce companies do not have the infrastructure for measuring and business models. The purpose of paper is to evaluate factors which are related with the structuring of the e-commerce success. And it proposed a financial items and non-financial items. From the perspectives of administrators and managers, the paper researches the possibility for E-Commerce Evaluation Model as a valuable criteria in measuring business model. Research design, data and methodology - The methods are taken by the classification for the type of business-to-business transactions, transactions subject, and the degree of integration and innovation capabilities. Financial and Non-financial value is used to build E-Commerce Evaluation Model. Evaluation items in Administration's perspective are composed with enhance the effectiveness of the mission, improving efficiency of the administration, and control of costs. Evaluation items in the customer's perspective were measured by customer participation and cooperation with customer Satisfaction. In the case of researching the information system's perspective, three criteria are used such as adequacy of the development process, improvement of the quality of service, and maintenance of standardized information technology. In researching for the ICT competence's perspective, evaluation items were composed of enhanced user capabilities, utilizing new technologies, and empowerment of information workers. Results - In this paper, E-Commerce Evaluation Model with financial and non-financial perspectives shows the possibility to be criteria in the case of measuring business model. Moreover, it gives the positive expectation to be successful criteria. But the research may have ambiguity in its essential concept because it cannot avoid the limitation in selecting evaluation tools from merely the model. It is impossible to exclude the possibility in omitting specific properties which may take place in actual case study. Therefore, In hereafter research, it is necessary to include actual case study research in selecting evaluation tools in order to improve the limit point. Actual measurement items which are derived from actual case study should be subdivided, and it would be more effective to complete the research. Conclusions - In rapid change in business models, there are various kinds of business models. But it is general situation that companies which adopted business models have not brought in revenue. For this reason, E-Commerce Evaluation Model is needed as an important factor for the structuring of the e-commerce success. Although it has the limitation in selecting evaluation tools from model, E-Commerce Evaluation Model proposes the implication for measuring business models as a valuable criteria.

• 한국생활과학회지
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• 제16권6호
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• pp.1211-1221
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• 2007

To provide the basic information of the brassiere development for women with poor breast, we performed the survey on their wearing habits for brassieres by comparing the poor breast type women and the normal breast type women. Also, to suggest the advanced design methods for the mould brassiere for the poor breast women, we conducted the subjective wear test of commercial mould brassieres and measured the local thickness for mould cup under various loads. As the results, the good fitness of cup and wire, the natural wear silhouette, and the adaptation of soft and stretchy material for mould cup were very important to design the comfortable brassiere for the poor breast type. The good-fitness of upper cup was the key factor for the satisfactory wear appearance of brassiere and the cup should be designed not too thick at the upper and the bust point regions.

• 한국공간구조학회논문집
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• 제6권1호
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• pp.65-73
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• 2006

공동주택의 바닥 슬래브의 합리적인 진동평가를 위하여 보다 정확한 진동해석이 수행되어야 하므로 바닥 슬래브의 시공방법 및 재료에 따라서 상세하게 모델화하여야 한다. 실제 바닥 슬래브의 수치해석에 있어서 매우 상세하게 모델화하여 진동해석을 수행하는 것은 현실적으로 어려우므로 이에 대한 대안으로 본 논문에서 공동주택의 표준바닥 슬래브에 대한 보다 합리적인 수치해석 방법을 제안하였다.

• 한국조리학회지
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• 제9권2호
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Korean Journal of Radiology
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• 제24권1호
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• pp.62-78
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• 2023

As the majority of incidentally detected lesions in the anterior mediastinum is small nodules with soft tissue appearance, the differential diagnosis has typically included thymic neoplasm and prevascular lymph node, with benign cyst. Overestimation or misinterpretation of these lesions can lead to unnecessary surgery for ultimately benign conditions. Diagnosing mediastinal cysts using MRI serves as a problem-solving modality in distinguishing between surgical and nonsurgical anterior mediastinal lesions. The pitfalls of MRI evaluation for anterior mediastinal cystic lesions are as follows: first, we acknowledge the limitation of T2-weighted images for evaluating benign cystic lesions. Due to variable contents within benign cystic lesions, such as hemorrhage, T2 signal intensity may be variable. Second, owing to extensive necrosis and cystic changes, the T2 shine-through effect may be seen on diffusion-weighted images (DWI), and small solid portions might be missed on enhanced images. Therefore, both enhancement and DWI with apparent diffusion coefficient values should be considered. An algorithm will be suggested for the diagnostic evaluation of anterior mediastinal cystic lesions, and finally, a management strategy based on MRI features will be suggested.

• 원예과학기술지
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• 제31권4호
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• pp.429-436
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• 2013

본 연구는 여름 강릉지역에서 재배된 배추 '춘광'을 이용하여 0.02mm HDPE film 유무 및 저장 전처리 기술(예건, 통풍 예냉, 차압식 예냉) 적용 여부에 따른 저장기간 동안 품질유지 효과를 확인하였다. 저장기간 동안 품질변화는 무게손실, 정선손실, 경도, 당도, 색도, 관능검사를 조사하였다. 저장 중 무게손실은 liner 무처리구에서 13-20%까지 이루진 반면 liner 처리구에서는 현저히 감소하였다. 특히 차압예냉은 정선손실률을 감소시키는데 효과적이었다. 관능검사 항목 중 외관과 신선함은 배추의 저장 중 품질을 결정하는 중요한 인자이다. Liner 처리는 무처리에 비해서 외관유지에 고도의 유의성($P{\leq}0.01$)을 보이며 품질유지에 효과적이었으며 저장 전처리 기술도 처리간에 유의성을 보이는데 차압식 예냉 > 통풍 예냉 > 예건 > 대조구 순으로 나타났다. 색 변화는 저장기간 동안 liner 처리 유무 및 저장 전처리 기술 차이에 따라 유의적 상관성을 보이지 않았다. 저장 6주 경과 후 liner 무처리구는 외관이 많이 손상된 상태이며, 통풍 예냉과 무처리구는 내부 갈변이 진행 중이었다. Liner 처리구는 저장 6주가 경과되어도 모든 저장 전처리구 및 대조구에서 내부 갈변이 발생되지 않았으며 저장 8주가 경과 됐을 때 통풍 예냉과 예건 처리구에서 내부 갈변 증세가 나타났다.