• 한국식품저장유통학회지
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• 제24권4호
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• pp.517-523
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• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• 동아시아식생활학회지
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• 제18권1호
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• 한국식품영양학회지
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• 제21권2호
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• 방사성폐기물학회지
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• 제16권1호
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• pp.65-82
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• 2018

With the significant increase in spent ion-exchange resin generation, to meet the requirements of Waste Acceptance Criteria (WAC) of the Wolsong disposal facility in Korea, blending is considered as a method for enhancing disposal options for intermediate level waste from nuclear reactors. A mass balance formula approach was used to enable blending process with an appropriate mixing ratio. As a result, it is estimated around 44.3% of high activity spent resins can be blended with the overall volume of low activity spent resins at a 1:7.18 conservative blending ratio. In contrast, the reduction of high activity spent resins is considered a positive solution in reducing the amount of spent resins stored. In an economic study, the blending process has been proven to lower the disposal cost by 10% compared to current APR1400 treatment. Prior to commencing use of this blending method in Korea, coordinated discussion, and safety and health assessment should be undertaken to investigate the feasibility of fitting this blending method to national policy as a means of waste predisposal processing and management in the future.

• 마이크로전자및패키징학회지
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• 제20권3호
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• pp.59-62
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• 2013

Plastic ball grid array (PBGA)에 대한 강력한 임의 진동에서의 신뢰성을 실험적으로 검증하였다. 실험시편을 만들기 위해 데이지 체인이 형성된 PCB에 칩을 실장시킨 후 그중 절반은 underfill 공정을 거쳤다. 임의 진동 프로파일은 인공위성 전자장비의 신뢰성 검증에서 사용되는 두 종류의 진동 수준, 즉 판정시험 (acceptance level) 및 합격시험(qualification level)을 사용하였으며 각각의 power spectrum density는 22.7 Grms와 32.1 Grms였다. 실험후 underfill과 관계없이 모든 샘플에서 솔더의 균열이 발생되지 않았으며, 차후 항공 및 우주용 전자장비를 대치할 수 있는 패키징 구조의 가능성을 보여 줬다.

• 복식문화연구
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• 제27권6호
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• pp.615-631
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• 2019

Smart healthcare clothing combines IoT, new technology, and clothing construction to perform specific care functions, and its utility has been expanding rapidly within aging and diversified societies. However, the related market remains at an early stage of development due to limited regulation, lack of consumer awareness, and the need for not only technical development but promotion plans for potential users. This paper aims to analyze factors influencing purchase intention for smart healthcare clothing with biosignal monitoring, including variables in the Technology Acceptance Model (TAM), clothing attributes, health-related lifestyle factors, and fashion innovativeness. A survey was conducted on a sample of 300 males and 300 females ranging in age from 20 to 50 years, and data were analyzed using SPSS 21.0. The results show that perceived usefulness, perceived aesthetic attributes, health responsibility, and fashion innovativeness were overall significant predictors of using smart healthcare clothing. Additionally, perceived ease of use and physical activity in the male subsample, and perceived compatibility within the female group, also had significant effects. Furthermore, age was a determining factor; for subjects in the 30s age group, perceived usefulness, compatibility, and health responsibility had significant positive associations. The results of this study can provide basic guidelines for designing merchandising plans to expand user acceptance of smart healthcare clothing.

• Journal of Information Processing Systems
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• 제16권1호
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• pp.132-144
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• 2020

Cloud computing is an emerging technology based on the concept of enabling data access from anywhere, at any time, from any platform. The exponential growth of cloud users has resulted in the emergence of multiple issues, such as the workload imbalance between the virtual machines (VMs) of data centers in a cloud environment greatly impacting its overall performance. Our axis of research is the load balancing of a data center's VMs. It aims at reducing the degree of a load's imbalance between those VMs so that a better resource utilization will be provided, thus ensuring a greater quality of service. Our article focuses on two phases to balance the workload between the VMs. The first step will be the determination of the threshold of each VM before it can be considered overloaded. The second step will be a task allocation to the VMs by relying on an improved and faster version of the meta-heuristic "simulated annealing (SA)". We mainly focused on the acceptance probability of the SA, as, by modifying the content of the acceptance probability, we could ensure that the SA was able to offer a smart task distribution between the VMs in fewer loops than a classical usage of the SA.

• 식품보건융합연구
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• 제4권3호
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• pp.12-21
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• 2018

This research was conducted at agric physical lab, Department of Animal science, Faculty of Agriculture to determines the effects of marinating spent layer meat with basil leaf paste on drip loss and sensory attributes under different post mortem conditions. In the light of this, the poultry industry is obliged to continuously grow for a steady supply of quality poultry meat. Marinating the spent layer hen's meat with fresh basil leaves (Ocimum basilicum) in addition to subjecting the meat to 0, 6, 12, and at 24 hours post mortem aging before cooking increased it's organoleptic attributes which was readily acceptable to consumers. Marination of meat with herbs or spices like basil leaves paste had enhanced consumer's preference for taste, texture aroma, colour and overall acceptance. Marination improved consumer acceptance of spent layer meat irrespective of parts and post mortem aging. However, the majority of the respondents preferred meat marinated and subjected to 12 hours of post mortem aging. It is recommended that more quantity of marinate should be added further studies should in order to determine more effect of fresh basil leaves rough paste. And more hours of postmortem aging should be increased in order to determine more effect of fresh basil leaves rough paste marinate.

• 한국식품영양과학회지
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• 제27권5호
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• pp.897-902
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• 1998

This study was conducted to develop the standard recipe of Dopyun according to the various content of mung bean starch and sugar. The effects of mung bean starch(10%, 15%, 20%) and sugar(20%, 30%) were evaluated on textural and sensory properties of Dopyun through the mechanical properties using texture analizer and sensory evaluation. Color was tested by color and color difference meter. For sensory evaluation, higher content of sugar and lower content of mung been starch(sugar 30%, mungbean starch 10%) showed advantages in acceptance fo taste and overall quality. Mechanical properties of hardness, cohesiveness and chewiness of Dopyun were increased significantly in Dopyun with higher content of mung bean starch and sugar. The values of Hunter color system indicated that "L" and "b" values tended to decrease and "a" value increase, as the mung bean starch and sugar proportion increased. In the analysis of correlation between sensory evaluation and acceptance test, it was found that they were highly related. In view of the above results, it came to the conclusion that Dopyun with the addition of 30% sugar and 10% mung bean starch could give the best result among the groups studied.sult among the groups studied.

• 한국식생활문화학회지
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• 제34권5호
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• pp.629-636
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• 2019

This study examined the quality characteristics of jelly prepared with green grape juice (GJ). The pH, $^{\circ}Brix$ value, color, texture, and sensory evaluation of the jelly were measured. The pH of the jelly significantly decreased with increasing amount of GJ over the range of 3.25-5.27. The $^{\circ}Brix$ value of the jelly showed a significantly higher result as the amount of GJ increased (p<0.001). Lightness (L) and redness (a) decreased with increasing amount of GJ, and yellowness (b) increased. In the texture measurement, the GJ-100 sample group with a high substitute rate of GJ showed high hardness, gumminess, and chewiness (p<0.001). The results of principal component analysis (PCA) showed that the sample groups with high GJ content were classified as having relatively strong yellowness, sweet aroma, metallic aroma, grassy aroma, sweetness, sourness, green grape skin taste, and astringency. In the acceptance test, the GJ-50 sample group was evaluated to be high in flavor (p<0.001) and overall acceptance (p<0.01). However, sample groups consisting of 50% or more GJ were evaluated to be significantly strong in terms of astringency. Therefore, further study needs to be conducted about improving astringency in the future.