• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.362-375
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• 2018

This study proposed a rapid microscopic examination method for pork freshness evaluation by using the self-assembled hyperspectral microscopic imaging (HMI) system with the help of feature extraction algorithm and pattern recognition methods. Pork samples were stored for different days ranging from 0 to 5 days and the freshness of samples was divided into three levels which were determined by total volatile basic nitrogen (TVB-N) content. Meanwhile, hyperspectral microscopic images of samples were acquired by HMI system and processed by the following steps for the further analysis. Firstly, characteristic hyperspectral microscopic images were extracted by using principal component analysis (PCA) and then texture features were selected based on the gray level co-occurrence matrix (GLCM). Next, features data were reduced dimensionality by fisher discriminant analysis (FDA) for further building classification model. Finally, compared with linear discriminant analysis (LDA) model and support vector machine (SVM) model, good back propagation artificial neural network (BP-ANN) model obtained the best freshness classification with a 100 % accuracy rating based on the extracted data. The results confirm that the fabricated HMI system combined with multivariate algorithms has ability to evaluate the fresh degree of pork accurately in the microscopic level, which plays an important role in animal food quality control.

• IE interfaces
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• v.13 no.4
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• pp.745-750
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• 2000

This paper evaluated the 12 sensory measures suitable for evaluating taste of kimchi stored for 64 maturing days in the three kimchi refrigerators each made by the three different electronics companies respectively. The panel composed of 6 married women and 6 married man tasted sample of kimchi 8 times during the 64 maturing days. Analysis of variance results showed that among the 12 sensory measures sour smell, fresh smell, fermenting smell, sour taste, fresh taste, sensory satisfaction, and maturing degree were sensitive to differentiate both maturing days and refrigerators. Among sensory measures, maturing degree showed the most consistently increasing pattern during maturing days and the most consistently differentiating pattern for the refrigerators.

• Korean Journal of Human Ecology
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• v.10 no.4
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• pp.399-409
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• 2001

The purpose of this study was to evaluate the preference of image for modern application of Korean traditional patterns. A survey was conducted using the random selection among female undergraduate students in Daegu city. The degree of interest and preference in Korean traditional style or something like that measured by 5 scale method. And then they were classified into two groups which were interest/non-interest group, and preference/non-preference group. The image of Korean traditional patterns consisted of semantic differential scales. Frequency, percentage and mean were analyzed, for difference of groups t-test was analyzed. The results were as fellows; 1. For the degree of interest for Korean traditional patterns, it was showed that 53.8% of total respondents took interest and about 40.4% of them had preference for traditional patterns. the correlation coefficient of the degree of interest and preference was 0.782(p<0.01) and showed that the positive correlation was high. 2. Among 20 kinds of Korean traditional patterns, the degree of preference for the patterns of plants and nature was quite high whereas that for the patterns of geometrical things was low relatively. 3. It was evaluated that pattern of nature was fresh, refined and womanly image generally. It was evaluated that pattern of plants was womanly, fresh, weak, light and soft image and that of animals was heavy, splendid, high-class, manly, strong and positive image. It was evaluated that pattern of geometrical things was the most refined image and high-class, rigid and strong. 4. The statistical significance of mean between interest/non-interest group was showed statistically in the patterns of clouds, mountains, lotus, apricot, orchid, dragon, phoenix and bogey. In case of pattern of orchids, the degree of preference was most different between interest/non-interest group. 5. The pattern of plants showed the most different evaluation for images between interest/non-interest group. For refined/old-fashioned polar adjective images, the interest group evaluated the pattern of plants more refined. 6. For pattern of orchids, the difference of degree of preference between preference/non-preference group was most remarkable in Korean traditional patterns. 7. The pattern of geometrical things showed the most different evaluation for images between preference/non-preference group. For warm/cool polar adjective images, the preference group evaluated the pattern of geometrical things cooler.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.24-32
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• 2005

Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 mg and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and $0.5\%$ ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.

• Journal of Korea Multimedia Society
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• v.20 no.4
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• pp.686-695
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• 2017

The purpose of the study is to analyze the impact of storytelling factor, technical factor and exhibition environment factor on the degree of satisfaction, degree of immersion and immersion types in and . Our findings show that the degree of satisfaction not only has a significant correlation with the degree of immersion, but also influences on the holding power and behavioral intention. According to the results of correlation analyses, three factors have an impact on the degree of satisfaction and immersion. Immersion factors influence negatively on Focused Attention and Heightened Enjoyment, however, the factors effect positively on Temporal Dissociation and Curiosity. As the influence of immersiveness on the degree of satisfaction and immersion, and immersion types have been verified, this study offers a fresh understanding of the importance of immersion factors as evaluation criteria for digital exhibitions.

• Korean Institute of Interior Design Journal
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• v.20 no.6
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• pp.71-78
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• 2011

Although the recognition and emotion about space is subjective and individual, if standard is proposed through common factor, objective, quantified space image evaluation will be available. In addition, space image evaluation standard caused by recognitive-emotional factor can meet requests of space users and increase psychological satisfactions. The purpose of this study is to grasp the space image caused by recognitive-emotional factor in space with PAD model and analyze the evaluation of space image giving visual, recognitive and emotional effects. The analysis result revealed that 'joyfulness' and access-avoidance had a very similar distribution. The result means that space is evaluated with the degree of 'joyfulness' for space and it is led by approach-avoidance behavior. The recognition factor that forms and evaluates space image and decides approach-avoidance is expressed as adjective images such as 'fresh, joyful, light and static and its emotional factors are adjective images such as 'calm, allowable, joyful and quiet'.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.259-265
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• 2002

In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Food Science and Preservation
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• v.20 no.6
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• pp.760-765
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• 2013

The image analysis as a tool for evaluation of browning degree on fresh-cut lotus root was studied. The fresh-cut lotus root treated as 4 groups (Cont-without any treatment, DB-blanching at $50^{\circ}C$ for 5 min in distilled water, AB-blanching at $45^{\circ}C$ for 5 min in 1% ascorbic acid, CB-blanching at $45^{\circ}C$ for 5 min in 1% citric acid). The samples treated with each methods were packaged with 0.04 mm polyethylene bag ($25cm{\times}30cm$) and stored at $4^{\circ}C$ for 9 days. On the RGB color space, the AB and CB group showed high R, G, B value. On the HSV and CIE $L^*a^*b^*$ color space, the AB and CB group showed low browning area, $a^*$, $b^*$ value and high $L^*$ value. Polyphenol oxidase activity was low in the AB and CB groups in all storage period. This result means that the AB and CB groups were inhibited the development of tissue browning. The result of sensory evaluation also supported this opinion. And the correlation coefficient between sensory evaluation with all color values was over 0.84. Especially, the $L^*$ value showed the highest correlation coefficient (0.93). In conclusion, the image analysis is suitable for analysis of browning degree on fresh-cut lotus root by analyzing diverse color value.