• 한국식품영양과학회지
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• 제20권3호
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• pp.276-280
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• 1991

The quality changes of brown rice during storage were determined by the method of quantitative analysis of n-hexanal, amylogram, texture and volume expansion. The qualities of stored brown rice were also analyzed with sensory evaluation of cooked milled rice obtained from brown rice, n-Hexanal content, peak viscosity and total setback of brown rice flour pastes increased substantially with the increased of storage period at 35$^{\circ}C$. Up to 10 months of storage at 35$^{\circ}C$, stale flavor obtained by a sensory method markedly increased, but stickiness decreased. The scores of overall preference were in good agreement with those of stale flavor (r=-0.98) and sticky texture (r=0.98). The correlation coefficient between stale flavor obtained by a sensory method and instrumetal analysis for stored brown rice was r=0.97.

• 한국전문물리치료학회지
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• 제22권2호
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• pp.59-69
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• 2015

The purpose of this study was to identify the effects of an upper extremities group exercise program based on motor learning in chronic stroke patients and to assess improvements in upper sensory motor function and activities of daily living (ADL). Five chronic stroke patients participated for the duration of 25 weeks. On the assessment of motor and process skills, there was a statistically significant improvement in motor area functioning in 4 of the subjects. In process area functioning, there was a statistically significant change in 3 of the subjects. Therefore, further studies are needed to assess sensorimotor area and ADL changes in chronic stroke patients to reduce medical cost and assess for positive psychological changes.

• Journal of Dental Anesthesia and Pain Medicine
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• 제21권2호
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• pp.173-178
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• 2021

Inferior alveolar nerve (IAN) injury is usually caused by stretching or crushing of the neurovascular structures and postoperative intra-alveolar hematoma or edema after dental procedures. This results in paresthesia in the ipsilateral chin, lip (vermilion border, skin, and mucosa), and labial or buccal alveolar mucosa of the mandibular anterior teeth. However, there are no reports of sensory alterations in the teeth, especially tooth hypersensitivity, after IAN injury. I report a case in which paresthesia of the lower lip and hypersensitivity of the lower anterior teeth occurred simultaneously after the removal of the third molar that was located close to the IAN. In addition, I discuss the reasons for the different sensory changes between the tooth and chin (skin) after nerve injury from a neurophysiological point of view. Since the dental pulp and periodontal apparatus are highly innervated by the inferior alveolar sensory neurons, it seems necessary to pay attention to the changes in tooth sensitivity if IAN injury occurs during dental procedures.

• 동아시아식생활학회지
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• 제9권1호
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• pp.81-92
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• 1999

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarised as follows. 1. Sensory evaluation: The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

• 한국가정과학회지
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• 제5권2호
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.960-964
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• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• 한국식품조리과학회지
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• 제19권1호
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• pp.11-16
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• 2003

막걸리와 물의 첨가비율에 따른 증편의 기계적, 관능적 품질특성을 0, 1, 2, 3 및 4일간 저장하면서 평가하였다. 증편의 높이와 부피는 1:2 시료가 가장 높아 발효가 잘 된 것으로 나타났고 물성특성의 경우 막걸리와 물의 첨가비율과 저장기간에 의해 시료간에 유의적인 차이를 보여, 물 비율의 증가와 저장기간의 증가에 따라 그 값이 증가하는 경향으로 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 물의 비율기 증가할수록 증편의 명도는 증가하였고 저장기간에 따라 감소하였다. a값, b값은 물의 비율이 증가할수록 감소하였고 저장에 따라 증가하다가 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 중편의 막걸리와 물의 첨가비율이 1:2인 시료가 가장 관능적 특성이 큰 것으로 나타났다.

• 대한전기학회논문지:시스템및제어부문D
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• 제52권3호
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• pp.181-187
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• 2003

For the moving objects with environmental sensors such as object tracking moving robot with audio and video sensors, environmental information acquired from sensors keep changing according to movements of objects. In such case, due to lack of adaptability and system complexity, conventional control schemes show limitations on control performance, and therefore, sensory-motor systems, which can intuitively respond to various types of environmental information, are desirable. And also, to improve the system robustness, it is desirable to fuse more than two types of sensory information simultaneously. In this paper, based on Braitenberg's model, we propose a sensory-motor based fusion system, which can trace the moving objects adaptively to environmental changes. With the nature of direct connecting structure, sensory-motor based fusion system can control each motor simultaneously, and the neural networks are used to fuse information from various types of sensors. And also, even if the system receives noisy information from one sensor, the system still robustly works with information from other sensors which compensates the noisy information through sensor fusion. In order to examine the performance, sensory-motor based fusion model is applied to object-tracking four-foot robot equipped with audio and video sensors. The experimental results show that the sensory-motor based fusion system can tract moving objects robustly with simpler control mechanism than model-based control approaches.

• 대한통합의학회지
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• 제11권4호
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.