• Maxillofacial Plastic and Reconstructive Surgery
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• v.32 no.2
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• pp.141-148
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• 2010

The bilateral sagittal split ramus osteotomy (BSSRO) is preferred method of surgical correction for mandibular prognathism, retrognathism and asymmetry. This technique performed from primarily an intraoral incision to avoid a scar. After forward movement of the distal segment of the mandible, healing of bone by primary or secondary intention is easily accomplished through large areas of cancellous bony overlap. When rigid fixation is used for the BSSRO, it is possible to open the mouth during the immediate post-operative period because it promotes the healing process. Although this surgical procedure has been well-documented, the incidence of postoperative trigeminal neurosensory disorder in the region of the inferior alveolar nerve and the mental nerve remains one of the major complication. However, evaluation of objective methods for sensory recovery patterns is insufficient although most patients find their sensory return. Neurometer electrodiagnostic device performs automated neuroselective sensory nerve conduction threshold evaluation by determining current perception threshold (CPT) measures. The purpose of this study was to evaluate the sensory recovery patterns of inferior alveolar and mental nerve over time. Nerve examination with a neurometer was performed in 30 patients undergoing the BSSRO at pre-operative, post-operative 1-, 2-, 4- week, and 2-, 3-, 4-, 5-, 6- month follow-up visits after the osteotomy to compare the differences of nerve injury and recovery patterns after the BSSRO with or without genioplasty and sensory recovery patterns associated with the kind of nerve fiber.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.333-337
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• 2001

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.21-32
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• 1991

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

• Preventive Nutrition and Food Science
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• v.18 no.1
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• pp.67-75
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• 2013

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0.05) in IM and SD cultivars. The differences in sensory characteristics between the FCR and ACR were larger than the equivalent differences between the FCR and HCR. Overall consumer acceptance ratings for FCR in overall aspect, appearance, aroma, and texture were not significantly different compared to those for HCR (p>0.05); however, in most cases these factors showed significant differences when compared with ACR (p<0.05). From partial least square regression analysis, cooked rice was positively related to sweet, transparency, glossiness, roasted, glutinousness, chunkiness, moistness, glutinous rice, adhesiveness, rice shape, rice starch, and squishiness attributes but negatively related to raw rice, old rice, old rice aroma, a particle feeling, off-aroma, white color, scatteredness, slickness, size of cooked rice, and firmness attributes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.333-339
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• 2003

New manufacturing process was applied to manufacture the low salted Squid-Jeotgal to improve the quality variation salty taste and shelf-life. It's optimum salting and sugaring process was made by the addition of $17\%$ NaCl for 3 hr and $15\%$ corn syrup for 4 hr with 10 rpm agitation. Quality variations of Squid-Jeotgal produced by the improved and the conventional process were packed by jar, polyethylene lerephthalatefpolyethyleneilinear low density polyethylene (PET) and low density polyethylene (PE). And then quality variations of them were investigated at storage temperature of 10, 20, and $30^{\circ}C.$ Decreasing rate of pH, increasing rates of VBN and viable cell counts of Squid-Jeotgal produced by the improved process were slower than those of the conventional process at all storage temperature. Sensory evaluation indicated that the production of Squid-Jeotgal by the improved process extended the shelf-life about 10-20 days.

• Proceedings of the Korean Information Science Society Conference
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• 1998.10c
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• pp.327-329
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• 1998

Up-Propagation is an algorithm for inverting and learning neural network generative models. Sensory input is processed by inverting a model that generates patterns from hidden variables using top-down connections. The inversion process is iterative, utilizing a negative feedback loop that depends on an error signal propagated by bottom-up connections. The error signal is also used to learn the generative model from examples. the algorithm is benchmarked against principal component analysis in experiments on images of handwritten digits.

• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.799-802
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• 2016

It is definitely an interesting job to work with V4 to create various contents emphasizing different interfaces like 3D graphics, and multimedia such as video, audio, and camera. Moreover, beyond the other interface, as it could be used in the many aspects of the sensory sign such as visual effects, auditory effects, and touchable effects, it feels free to make a better developed model. We intended the users to feel some kind of pleasure and interactions rather than just using in aspect of Media art.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.515-520
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• 2007

To establish the roasting conditions of dandelion leaves for the manufacture of processed foods such as beverages and tea, we investigated the physicochemical and sensory characteristics of dandelion leaves and their hot water extracts by roasting treatment. As the number of roasting times increased, the free sugar content of the roasted dandelion leaves decreased, and in particular, free amino acid and total polyphenol content decreased greatly after only 1 roasting treatment. The amino nitrogen and total polyphenol contents of the roasted dandelion leaf hot water extracts also decreased greatly, and their L-, a-, and b-values showed much lower values than those of the raw leaf extracts. However, a greater amount of reducing sugars was extracted in the roasted leaves than in the raw leaves, suggesting that the roasting process allows for easier extraction of the compounds in dandelion leaves. Five sensory characteristics, including astringent taste, bitter taste, peen flavor, burnt taste, and sweet odor, were deduced through quantitative descriptive analysis of the hot water extracts. Among them, astringent taste, bitter taste, and green flavor showed significant differences between roasting treatments. The sensory evaluation results show that as the number of roasting times increased, the palatability of the hot water extracts increased greatly, in terms of color and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.499-506
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• 2006

Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three- variable, three-level central composite design was employed where the independent variables were the amount of black rice flour ($0{\sim}20%$), baking time ($10{\sim}14 min$), and sugar type (sucrose, aspartame and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with tile addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L*-value decreased but a*-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.