• Culinary science and hospitality research
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• v.17 no.5
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• pp.193-205
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• 2011

This study aimed to enhance the quality and sensory acceptability of dak-galbi sauce made from general tomatoes, plum tomatoes and canned tomatoes and find the most preferred quality characteristics and tomato type for the production of dak-galbi sauce. Dak-galbi sauce was blended with different concentrations of tomatoes (0%, 10%, 20%, 30%, 40%). As the amount of a tomato addition increased, the moisture contents, L-values, a-values and B-values significantly(p<0.001) increased while salinity, sugar contents and viscosity decreased. The attribute difference test showed that significant differences in such properties as color intensity, pungent flavor, pungent taste, mouthfeel were observed with more tomatoes added. Based on the results of this study, the optimal tomato content for maximizing the overall quality of dak-galbi sauce was 10~20% of general tomatoes or 20% of plum and canned tomatoes. More various kinds of dak-galbi sauce are expected to be developed through this study.

• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.209-216
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• 2005

This study was performed to determine the quality characteristics of Jeung-Pyun with the addition of red ginseng (0, 3, 5, $7\%$) which influences the prevention of atherosclerosis and the decrease of blood glucose levels. The quality characteristics of the sample were estimated in terms of general composition, color difference, volume, expansion, texture profile analysis and sensory evaluation. The water and lipid contents did not show any significant difference among the groups. In the groups with added red ginseng, protein and ash contents, and a and b values were significantly increased while L value (lightness) was significantly decreased (p<0.05). The height of the groups with added red ginseng was significant higher than that of the control group(p<0.05). The value of volume and specific volume were the highest in the group with $3\%$ added red ginseng. The degree of expansion was significantly decreased in the groups with $5\%\;and\;1\%$ added red ginseng (p<0.05). In texture profile analysis, cohesiveness was significantly increased in the groups with $7\%$ added red ginseng (p<0.05). According to sensory evaluation, surface color was a thick color in the groups with added red ginseng but flavor did not differ Taste was very good in the groups with $3\%$ added red ginseng and a bitter taste was very strong in the groups with $5\%\;and\;7\%$ added red ginseng. Appearance and overall quality were highest in the groups with $3\%\;and\;5\%$ added red ginseng (p<0.05). Therefore, Jeung-pyun containing $3\%\;or\;5\%$ red ginseng was most preferable.

• Spatial Information Research
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• v.17 no.2
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• pp.231-241
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• 2009

Recently, The importance of a quality control for implementing 3D geospatial database has being emphasized to build a 21st century knowledge society and an ubiquitous land. The improvement of 3D geospatial database quality control through establishing an integrated quality control makes data suppliers update data efficiently and users get high quality data. The purpose of this study was to derive the improvement plan of 3D geospatial database quality control through the analyses of the existing 3D geospatial database quality control and case studies. The results of this study are as follows. Firstly, we defined the concept of 3D geospatial database quality control. Secondly, we set the boundary, factors and process of 3D geospatial database quality control through classifying it in detail. Lastly, we drew improvement contents such as the quality control checklist by implementation process according to the improvement plan of 3D geospatial database implementation.

• The Journal of the Korea Contents Association
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• v.17 no.6
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• pp.591-599
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• 2017

With the introduction of long-term care insurance, the number of long-term care facilities and the elderly using it is increasing. Nevertheless, there was a lack of concern and research on elderly abuse and how to affect the life of the elderly in long-term care facilities. The study analyzed the data collected from 278 senior citizens of 44 long-term care facilities in two regions. The analysis was conducted to analyze the relationship among elderly abuse, service quality, service satisfaction and life satisfaction. An analysis showed that some of the elderly experienced elderly abuse, especially sexual abuse. The experience of abuse affect the perception of the service quality, service satisfaction and life satisfaction of the elderly. The elderly experienced abuse was undervalued in service quality, service satisfaction and life satisfaction. Based on these findings, the implications to prevent elderly abuse of long-term care facilities are suggested.

• Journal of Bio-Environment Control
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• v.13 no.2
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• pp.102-106
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• 2004

Objective of this research was to investigate the effect of fertigation setting point such as -5, -10, -20, and -30 ㎪ on the growth and fruit quality of sweet pepper (Capsicum annuum L.) in greenhouse culture. The net $CO_2$ assimilation and transpiration rate were the lowest in the treatment of -30㎪. The pH and EC in soil solution were not severly affected by irrigation setting point and no statistical differences were observed among treatments of irrigation setting point tested. The N content of above ground plant tissue was the lowest in the treatment of -30 ㎪ and those of K, Ca, and Mg were the highest in the treatment of -10 ㎪. But that of P did not show statistical differences among treatments tested. As the fertigation setting point was getting low, the growth decreased at 60th day after planting, while there were no differences among treatments at 210th day after planting. The fruit quality except sugar contents did not show differences among treatments, but sugar contents was the highest in the treatment of -30 ㎪ with $8.0^{\circ}$Brix. Above results indicated that fertigation setting point should be in the range from -10 ㎪ to -20 ㎪ to ensure good crop growth and fruit quality in sweet pepper production.

• The Journal of the Korea Contents Association
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• v.8 no.11
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• pp.263-271
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• 2008

In the outwardly changing environment of public security these days, police administration faces the nation's request for qualitative improvement of police service and the new request of police reformation for changing function of police in Korea. The nation wishes police to provide service fairly. The issue most seriously mentioned in the reliability of police service is very large gap in the recognition of service quality between supplier and consumer. To get the trust of nation in delivering police service, the police must have justness, consistency, punctuality of delivery, propriety and efficiency. However, the recognition of citizen, the consumer of police service is more important. How to correspond to the nation's request to police needs to be decided by evaluating the quality of present police service. It is necessary to be interested in what customer wants so as to evaluate the quality of police activity.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.527-534
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• 2012

This study investigated changes in the quality properties of deep frying oil and fried chickens according to frying number. Acid values of frying oil and fried chicken after frying 110 chickens were 2.27 and 1.90, respectively. The peroxide values of frying oil did not increase uniformly as frying number increased. Conjugated dienoic acid value of frying oil and fried chicken after frying 110 chickens were 0.70 and 0.44, respectively. Regarding the fatty acid composition after frying 110 chickens, linoleic and linolenic acids decreased, whereas palmitic, stearic, and oleic acids increased. Contents of trans fatty acids in frying oil and fried chicken after frying 110 chickens were 0.75% and 0.45%, respectively. Contents of benzo [a] pyrene in frying oil and fried chicken after frying 110 chickens were 2.20 and 2.19 ${\mu}g/kg$, respectively. The quality properties of frying oil and fried chickens significantly decreased after frying 60 chickens.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.190-197
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• 2010

The present study was conducted to determine the effect of tannery waste protein concentrate (TWPC) on fattening of cattle and the carcass and meat quality, with the aim of replacing the costly commercial protein concentrate (Jasoprot) with a more economical and effective alternative. Twelve young cattle (six male and six female) were fed during the study period on a control diet (T1) with 10% Jasoprot and on two test diets: 5% TWPC + 5% Jasoprot (T2) and 10% TWPC (T3). The test diets significantly affected (p<0.05) live weight gain and profitability compared to the control diet, perhaps due to the increased protein and essential amino acid content, relative to Jasoprot. TWPC was free of aflatoxin. Sensory-evaluated organoleptic scores did not differ among the groups. Chemical composition was normal as other beef and was non toxic especially within recommended chromium level ($1.90{\pm}0.6{\mu}g$) Total lipid contents were higher (p<0.05) in T3, and moisture, ash and crude protein contents were almost similar (p>0.05) among the three groups. It is concluded that TWPC or an equal mixture of TWPC and Jasoprot may be an economic and efficient alternative protein source to Jasoprot in the cattle industry, which minimizes adverse effects on carcass and sensory meat quality.

• Journal of Web Engineering
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• v.21 no.3
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• pp.729-750
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• 2022

In general, the importance of 6DoF (degree of freedom) 3D (dimension) volumetric contents technology is emerging in 5G (generation) telepresence service, Web-based (WebGL) graphics, computer vision, robotics, and next-generation augmented reality. Since it is possible to acquire RGB images and depth images in real-time through depth sensors that use various depth acquisition methods such as time of flight (ToF) and lidar, many changes have been made in object detection, tracking, and recognition research. In this paper, we propose a method to improve the quality of 3D models for 5G telepresence by processing images acquired through depth and RGB cameras on a multi-view camera system. In this paper, the quality is improved in two major ways. The first concerns the shape of the 3D model. A method of removing noise outside the object by applying a mask obtained from a color image and a combined filtering operation to obtain the difference in depth information between pixels inside the object were proposed. Second, we propose an illumination compensation method for images acquired through a multi-view camera system for photo-realistic 3D model generation. It is assumed that the three-dimensional volumetric shooting is done indoors, and the location and intensity of illumination according to time are constant. Since the multi-view camera uses a total of 8 pairs and converges toward the center of space, the intensity and angle of light incident on each camera are different even if the illumination is constant. Therefore, all cameras take a color correction chart and use a color optimization function to obtain a color conversion matrix that defines the relationship between the eight acquired images. Using this, the image input from all cameras is corrected based on the color correction chart. It was confirmed that the quality of the 3D model could be improved by effectively removing noise due to the proposed method when acquiring images of a 3D volumetric object using eight cameras. It has been experimentally proven that the color difference between images is reduced.

• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.438-447
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• 2011

With the development of tourism the desire for a variety of tours for visitors was occurred. Accordingly, to meet the needs of tourists for the development of various tourism products is necessary. In addition to the occurrence of environmental problems needs to develop enviromental tourism products. In this study refocus on rapidly developed templestay and difference of life quality between before experienced templestay and after experienced templestay as product development of low-carbon green was to explore the possibilities. The findings were as follows. First, the increase of age, they satisfacted temples experience like meditation, tea ceremony and Buddhist cultural experience. 11 questions of life quality, 9 items showing significant differences in the quality of life in it will be useful temple stay was used.