• Food Science of Animal Resources
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• v.34 no.2
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• Korean Business Review
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• v.16
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• pp.99-121
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• 2003

In consumer research area, familiarity has been frequently mentioned with relation to customers' product information processing and choice behavior. However, the familiarity has been utilized initially in this paper to examine if the relationship between consumers' evaluations of attributes of an internet shopping mall and their inquiry and purchase intentions on there is affected significantly by the degree of familiarity. The results have shown that the relationship between levels of the safety, the functional convenience, and the tangibility attribute of an internet shopping mall and consumers' willingness to inquire about/purchase products on there is affected significantly by the degree of familiarity. Interestingly, the relationship between the tangibility attribute of a mall and customers' inquiry willingness on there is not impacted significantly by the familiarity. Thus, we conclude that our model and hypotheses have been supported quite strongl.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.9
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• pp.1153-1158
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• 2018

Online customer evaluations and social media information among a variety of information sources are critical for businesses as it influences the customer's decision making. There are limitations on the time and money that the survey will ask to identify a variety of customers' needs and complaints. The customer review data at online shopping malls provide the ideal data sources for analyzing customer sentiment about their products. In this study, we collected product reviews data on the smartphone of Samsung and Apple from Amazon. We applied five classification algorithms which are used as representative sentiment analysis techniques in previous studies. The five algorithms are based on support vector machines, bagging, random forest, classification or regression tree and maximum entropy. In this study, we proposed entropy score which can comprehensively evaluate the performance of classification algorithm. As a result of evaluating five algorithms using an entropy score, the SVMs algorithm's entropy score was ranked highest.

• Korean Chemical Engineering Research
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• v.47 no.1
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• pp.127-132
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• 2009

This report examines the economic feasibility of a commercial 50,000 barrel per day direct coal liquefaction(DCL) facility to produce commercial-grade diesel and naphtha liquids from medium-sulfur bituminous coal. The scope of the study includes capital and operating cost estimates, sensitivity analysis and a comparative financial analysis. Based on plant capacity of 50,000BPD, employing Illinois #6 bituminous coal as feed coal the total capital cost appeared $3,994,858,000. Also, the internal rate of return of DCL appeared 6.60% on the base condition. In this case, coal price and sale price of products were the most influence factors. And DCL's payback period demanded a long time(12.3 years), because of high coal price at the present time. According to sensitivity analyses, the important factors on DCL processes were product sale price, feed coal price and the capital cost in order.

• Journal of radiological science and technology
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• v.42 no.6
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• pp.429-434
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• 2019

The gonads are directly affected by radiation exposure during radiography of the pelvis, abdomen, and spine. Exposure of the gonads to radiation can cause genetic mutations and can result in the occurrence of malignant tumors. In this study, we created three types of shielding material shapes for shielding of the ovaries, which are the gonads of female during radiography of the pelvis, and comparative evaluations using shadow shielding methods. The source surface distance(SSD) was 100 cm and the field size was 42 cm × 43 cm. The three types of shielding material shapes(type 1, 2 and 3) were assessed and the entrance surface dose in the ovaries were measured. The thickness of the shielding material was expanded from 0.3 mm to 2.4 mm and after five repetitions, radiation values were measured and mean values were calculated. The mean dose were 3.09 mGy for type 1, 3.54 mGy for type 2, and 3.19 mGy for type 3, indicating that the measurements were the lowest for type 1. When an additional filter of 0.2 Cu + 1 Al was used, the dose were 3.72 mGy for type 1, 5.43 mGy for type 2, and 4.05 mGy for type 3, indicating that the measurements were the lowest for type 1. The results show that, even if the shielding material is not thick, in other words, even with a thickness of 2.94 mGy for the SN 3(0.9 mm) of type 1, shielding can be achieved, with a patient dose lower than the diagnostic reference level(3.42 mGy). Additionally, among the three types of shielding material, the type 1 appeared to be the most appropriate shielding material. It is thought that the use of shielding material could reduce the risk factors for stochastic effects or critical effects of ionizing radiation during pelvic or lumbar radiography.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.111-120
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• 2010

The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.2
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• pp.241-256
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• 1996

The purposee of this study was to identify the effect of perceiver's clothing attitude on male impressions created by the clothing cues and contexts. In addition, the effect of perceiver's evaluations of clothing appropriateness on male impressions. The subjects consisted of 256 male undergraduate students and 256 middle aged men. The experimental materials developed for this study were a set of stimuli and response scales. The stimuli were 8 color Photographs of drawings of a male figure in clothing which were minipulated in two levels, each of three clothing cues including type, style and color. The experimental design was full factorial design of 2(contexts$\times$clothing types$\times$clothing style$\times$clothing color). Each of the 16 sub-samples includes 16 subjects from the two perceiver group. Questionnaires used to measure perceivers responses to the stimuli were 7-point semantic differential scales composed of 37 bipolar adjectives representing personal traits. Four aspects of clothing attitude(fashion interest, status symbols consiousness, clothing conformity, practicality & comfort)were used to classify subjects into groups of 20 five-point likers type questionnaires adapted from the previous research. Clothing appropriateness were developed 5 point likest scales for evaluation of a stimulus person in each context. The data was processed by factor analysis, ANOVA, multiple classification analysis, Duncan's multiple range test, cluster analysis, MANOVA and pearson's product moment correlations. The major findings drawn from this study were as follows: 1. Perceiver's clothing attitude influenced impression formed by the social contexts and clothing crises. In three groups classified by their clothing attitude, the status symbol-oriented group was most affected by the social contexts and clothing cues. 2. Perceiver's evaluation of clothing appropriateness was related with impressions by a stimulus person. In summary the effect of contexts and clothing cues on impression formation varied according to perceiver's clothing attitude and clothing approopiateness.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.41-49
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• 2007

The substitution effects of whey protein isolate(WPI) for egg in the preparation of sponge cake were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of cheese manufacture. Whey protein is known as a good nutritional source and a functional material for many processed foods, especially baked goods. WPI contains above 90% whey protein. The specific gravity and viscosity of sponge cakes tend to be affected by WPI substitution. The cooking loss of sponge cakes with WPI substituted for egg(abbreviated as WPI cake) during oven baking was smaller than that made with egg(abbreviated as egg cake) and the specific loaf volume of WPI cake was larger than that of egg cake. The number of pores was highly increased and the size of pores was more uniformly and finely distributed in the cross section of WPI cake than those of egg cake, as observed by scanning electron microscopy(SEM). The hardness, gumminess and chewiness of WPI cake made with 10-20% WPI substitution were the lowest among all the tested cakes, including egg cake, thereby confirming the considerable improvement in their cake qualities. By the results of sensory evaluation, appearance, pore uniformity, softness, chewiness, moistness, flavor, mouth feeling, and overall acceptability of 10-20% WPI substitute cakes were evaluated as being significantly superior to those of all other cakes(p<0.05). These results support the better physicochemical characteristics and sensory evaluations of sponge cake prepared with 10-20% of WPI substitution for egg.

• Journal of the Korean institute of surface engineering
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• v.32 no.2
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• pp.144-156
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• 1999

Thermal Barrier Coating with Functional Gradient Materials (FGM-TBC) can play an important role to protect the parts from harmful environments in high temperatures such as oxidation, corrosion, and wear and to improve the efficiency of aircraft engine by lowering the surface temperature on turbine blade. FGM-TBC can increase the life spans of product and improve the operating properties. Therfore, in this study the evaluations of mechanical and thermal properties of FGM-TBC such as fatigue, oxidation and wear-resistance at high temperatures have been conducted. The samples of both the TBC with 2, 3, 5 layers (YSZ/NiCrAlY) to be produced by Air Plasma Spray method (APS) and the bulk TBC with 6 layers to be produced by Plasma Assisted Sintering method (PAS) were used. Furthermore, residual stress, bond strength, and thermal conductivity were evaluated. The average thickness of the APS was 500$\mu\textrm{m}$ to 600$\mu\textrm{m}$ and the average thickness of the PAS was 3mm. The hardness number of the top layer of APS was 750 Hv to 810Hv and that of PAS was 950 Hv to 1440Hv. The $ZrO_2$ coating layer of APS was composed of tetragonal structure after spraying as the result of XRD analysis. As shown in the results of the high temperature wear test, the 3 layer coating of APS had the best wear resistance at $800^{\circ}C$ and the 5 layer coating of APS had the best wear resistance at $600^{\circ}C$. But, these coatings had the tendency of the low-temperature softening at $300^{\circ}C$. The main mechanism of wear was the adhesive wear and the friction coefficient of coatings was increased as increasing the test temperatures. A s results of thermal conductivity test, the ${\Delta}T$ of the APS coating was increased as number of layer and the range of thermal conductivity of the PAS was $800^{\circ}C$ to $1000^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.92-96
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• 2003

Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.