• Journal of Life Science
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• v.26 no.11
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• pp.1269-1274
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• 2016

The oyster is called "milk of sea" which is abundant in taurine, glycogen, cellenium. It could be used in making natural source. Recently, consumers have more interest in natural source because of their diverse preference and its special taste. The goal of this study is to optimize maillard reaction condition for manufacturing natural seasoning using oyster and oyster cooking drip hydrolysate. The result was judged by browning degree and pyrazine, which is flavor components when food heating. Hydrolysate and sugar react according primarily to type of sugar - glucose, xylose and fructose. Xylose was selected as best sugar of browning degree. In the case of sugar contents, all conditions over 1% of sugar contents are almost same. Therefore, the lowest 1% of sugar was selected as appropriate condition. According to the reaction with different temperature, browning degree and pyrazine contents had been increased over $60^{\circ}C$, but the product at $120^{\circ}C$had off-flavored. So, $100^{\circ}C$ is the best condition for the browning reaction. And in accordance with different reaction time, after 6 hours, there was no change in pyrazine and browning reaction. Therefore, to manufacture natural seasoning source, it is optimal to react xylose for maillard reaction at $100^{\circ}C$ for 6 hr with hydrolysate of oyster and oyster cooking drip.

• Proceedings of the Korea Water Resources Association Conference
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• 2006.05a
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• pp.57-65
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• 2006

본 연구는 유량에 의한 수면폭의 변화로 인한 하천경관의 시각적 선호도에 미치는 선호요인 파악하였다. 등간척도의 점수부가체계를 적용하여 이용자에 의한 금강경관의 시각적 선호를 평가한 후 시각적 선호와 이에 영향을 미치는 선호요인들과의 관계를 다중회귀분석방법으로 검정하였다. 수면폭 변화에 따른 금강경관의 시각적 선호요인 변수는 심미성 인자, 물리적 특성 인자, 복잡성 인자로서 3개 변수 모두 유의성이 있는 것으로 판명되었다. 모든 선호요인의 값이 증가함에 따라 시각적 선호의 값도 증가를 가져오고 그 반대의 경우도 마찬가지였다.다중회귀모형에서 다른 조건이 불변일 경우, 심미성 인자의 값이 증가할 때 전체적인 시각적 선호에 가장 크게 영향을 미치고, 다음으로 물리적 특성 인자가 두 번째로 영향을 미치는 것으로 판명되었다. 선호요인이 시각적 선호에 기여하는 상대적 중요도는 심미성 인자, 물리적 특성 인자, 복잡성 인자 순으로 나타났다. 심미성 인자는 복잡성 인자에 비해 3.2배 만큼 중요도가 크며 물리적 특성 인자는 복잡성 인자에 비해 3배의 중요도를 가지고 있는 것으로 나타났다. 따라서 심미성인자는 가장 중요한 선호요인으로 판명되었다. 수면폭 변화에 따른 금강경관의 시각적 평가에 의한 선호 요인 분석 결과는 하천의 수면폭 및 수량에 큰 영향을 미칠 것이다. 수위 변화로 인한 하천 경관의 선호 요인을 파악함으로서 금강 유지유량의 결정에 지침을 마련하고, 시각적 선호도에 따른 최적의 수면폭/하폭비 산정하였으며 본 연구 결과는 수량에 의한 수면폭/하폭 비의 변화로 인한 하천경관의 수량결정에 중요한 정보를 제공하고 이용자의 만족을 극대화할 수 있는 경관조성에 기여할 것으로 판단된다. 통하여 유기농업의 실현을 도모하여 소비자의 욕구에 맞는 작물 생산 및 농촌관광단지 조성을 통해 부가가치증대 및 소득증대를 꾀함으로 농촌문제 해결에 도움이 될 것으로 기대된다. 본 연구를 통해 GIS 와 RS의 기술이 농촌분야에 더 효율적으로 적용될 것으로 기대되며, 농업기술센터를 통한 정보제공을 함으로써 대농민 서비스 및 농업기관의 위상이 제고 될 것으로 기대된다.여 전자파의 공간적인 가시화를 수행할 수 있었다. 본 전자파 시뮬레이션 기법이 실무에 이용될 경우, 일반인이 전자파의 분포에 대한 전문지식을 습득할 필요 없이, 검색하고자 하는 지역과 송전선, 전철 등 각종 전자파의 발생 공간 객체를 선택하여 실생활과 관련된 전자파 정보에 예측할 수 있어, 대민 환경정보 서비스 질의 개선측면에서 획기적인 계기를 마련할 것으로 사료된다.acid$(C_{18:3})$가 대부분을 차지하였다. 야생 돌복숭아 과육 중의 지방산 조성은 포화지방산이 16.74%, 단불포화지방산 17.51% 및 다불포화지방산이 65.73%의 함유 비율을 보였는데, 이 중 다불포화지방산인 n-6계 linoleic acid$(C_{18:2})$와 n-3계 linolenic acid$(C_{18:3})$가 지질 구성 총 지방산의 대부분을 차지하는 함유 비율을 나타내었다.했다. 하강하는 약 4일간의 기상변화가 자발성 기흉 발생에 영향을 미친다고 추론할 수 있었다. 향후 본 연구에서 추론된 기상변화와 기흉 발생과의 인과관계를 확인하고 좀 더 구체화하기 위한 연구가 필요할 것이다.게 이루어질 수 있을 것으로 기대된다.는 초과수익률이 상승하지만, 이후로는 감소하므로, 반전

• Journal of Intelligence and Information Systems
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• v.8 no.1
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• pp.119-139
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• 2002

In electronic catalogs, each item is represented as an independent unit while the parts of the item can be composed of a higher level of functionality. Thus, the search for this kind of product database is limited to the retrieval of most similar standard commodities. However, many industrial products need to configure optional parts to fulfill the required specifications. Since there are many paths in finding the required specifications, we need to develop a search system via the configuration process. In this system, we adopt a two-phased approach. The first phase finds the most similar template, and the second phase adjusts the template specifications toward the required set of specifications by the Constraint and Rule Satisfaction Problem approach. There is no guarantee that the most similar template can find the most desirable configuration. The search system needs backtracking capability, so the search can stop at a satisfied local optimal satisfaction. This framework is applied to the configuration of computers and peripherals. Template-based reasoning is basically the same as case-based reasoning. The required set of specifications is represented by a list of criteria, and matched with the product specifications to find the closest ones. To measure the distance, we develop a thesaurus of values, which can identify the meaning of numbers, symbols, and words. With this configuration, the performance of the search by configuration algorithm is evaluated in terms of feasibility and admissibility.

• Journal of Korea Multimedia Society
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• v.14 no.2
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• pp.307-317
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• 2011

Game character customizing has evolved with the desires of users who want to enjoy the scarcity value; thereby, the category which is subjected to character customizing is extending. However, despite such a great interest, character customizing interface has been created for the sake of the convenience of each game developing company, without proven guidelines. The confusion of designers who create interface is caused by using independently created interface without testing the optimal form of interface according to manipulative activity which integrates game character customizing interface, and this confusion leads to the discomfort of users. All the more, studies on character customizing have been mostly concerned with the preference for certain characters according to user propensity or character producing methods. Therefore, basic research into interface relative to character customizing is insufficient. Accordingly, through the development of universal guidelines appropriate for game character customizing interface. the discomfort of users is to be removed. This paper conducted an investigative analysis of the current interface of games which support character customizing, and classified the type of interface. Then, the paper researched 16 types of games that support character customizing out of games ranked within top 50 in the on-line game ranking. As a result of the analysis, the characteristic feature of every game appeared in the offer of detailed optional factors. Those detailed optional factors could be classified, to some extent; however, their manipulative interfaces were discovered not to be classified into different types. The results of this paper will be used as an analytic system in the preparation of the guidelines of game character customizing interface, down the road.

• Food Science and Preservation
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• v.17 no.4
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• pp.457-465
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• 2010

We sought to develop lotus (Nelumbo nucifera) root Jeonggwa as a health food. Jeonggwa was mixed with 0-8% (w/w) Omija water extract and stored at $25^{\circ}C$ for 12 weeks. Quality characteristics during storage were investigated. The pH of Jeonggwa fell, and the acidity level rose, as increasing amounts of Omija water extract were added. The moisture content of Jeonggwa rose from 7-8% to 14-17% within 2 weeks of storage at $25^{\circ}C$, and was maintained at that level to the end of storage. Total viable bacterial cells in Jeonggwa were initially 2.4~3.2 log CFU/g, and increased in number during storage, but never exceeded 4 log CFU/g. The shelf life of Jeonggwa was extended when Omija extract was added. The lightness (L), redness (a). and yellowness (b) of Jeonggwa during storage at $25^{\circ}C$ were highest in control samples and the values fell with increasing Omija extract concentration (p<0.001). Mechanical evaluation Jeonggwa showed that various tested parameters fell during storage at $25^{\circ}C$. The hardness and strength of Jeonggwa were significantly reduced as the Omija extract concentration rose (p<0.05). In sensory evaluation tests, the acceptability of Jeonggwa was optimal when 2~4% (w/w) Omija extract was added.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.375-380
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• 2017

This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Journal of Korean Society of Forest Science
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• v.89 no.5
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• pp.685-690
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• 2000

Caliroa carinata (Zombori) has heavily damaged the forests of Quercus mongolica in Sangju, Kyongbuk, Korea since 1996. However, information on the ecology and control of this pest was badly scarce. Thus we tried to study the ecology and chemical control of the sawfly through this study. Caliroa carinata is one generation per year. The adult sawflies emerged from June 8 to July 5 with peak at June 18. A female adult laid 11 eggs in rows on the backside of a leaf along the midribs and larger veins. Larvae have six instars, and the developmental period required to complete the larval stage was 19 days and 17 days at temperatures of $20^{\circ}C$ and $25^{\circ}C$, respectively. Each larval stage required 2-4 days to complete the development. The sawfly mostly preferred Quercus mongolica and Q. dentata, while avoiding Q. variabilis. Such insecticides as Tebufenozide, Flufenoxuron, Etofenprox, and Fenitrothion were sprayed on host plant leaves infected with test larvae in order to study the mortality. After 3 days of insecticide treatments, the mortalities were thoroughly examined. All insecticides showed higher than 95% of mortalities. Control values were also higher than 93%. The optimal season of insecticide application for pest control was estimated from late June to early July.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.299-306
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• 2010

This study was carried out to investigate the quality of white pan bread as affected by various amounts of Sunsik powder, in which the breads were prepared with 0, 5, 10 and 15% Sunsik powder. The samples compared quality characteristics, including proximate composition, weight and height, fermentation time, baking loss rate, texture, sensory evaluation in order to determine the optimal amount of Sunsik powder in the formulation. The moisture content of control bread was higher, in the breads made with Sunsik powder. The baking loss rate decreased with increasing Sunsik powder concentration. The fermentation time of the bread increased with increasing Sunsik powder content. In sensory quality, the bread containing 5% Sunsik powder was preferred over the control bread, by color, taste, flavor and softness, while the 15% Sunsik powder bread had the lowest preference scores. Textural properties by TPA(texture profile analysis) showed that hardness, gumminess, chewiness increased with increased Sunsik powder concentration.