• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 춘계학술대회 논문집
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• pp.1050-1053
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• 2005

There is no agreed definition of intelligence. The ability to adapt to the environments is a kind of intelligence. Expert functionally recognize environment using their five senses, and acquire and memorize knowledge necessary for operating machines. Knowledge that they cannot acquire directly is acquired in indirect ways. The purpose of intelligence machines is applying to machines experts' knowledge acquisition process and their skills in operating machine. An agent is an autonomous process that recognizes external environment, exchanges knowledge with external machines and performs an autonomous decision-making function in order to achieve common goals. This paper describes agent application for intelligence machine.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.40-54
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• 2006

It's not easy to detect the high quality and functional compounds for control quality of food materials. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex odors. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in the field of functional foods. Numbers of applications of an electronic nose in the functional food industry include discrimination of habitats for medicinal food materials, monitoring storage process, lipid oxidation, and quality control of food and/or processing with principal component analysis, neural network analysis and the electronic nose based on GC-SAW sensor. The electronic nose would be possibly useful for a wide variety of quality control in the functional food and plant cultivation when correlating traditional analytical instrumental data with sensory evaluation results or electronic nose data.

• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2003년도 춘계 학술대회 학술발표 논문집
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• pp.225-228
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• 2003

인간은 두뇌의 일부를 이용하여 감각 정보를 수집하고 이에 대한 분석 및 판단을 행한 후에 행동을 취하는 일반적인 과정에 의해, 느끼고 생각하고 말한다. 이런 일련의 과정은 신경생리학적으로 밝혀진 바에 의하면, 대뇌의 시상에 분포한 일차 감각영역에서 감각 정보를 수집한다. 수집된 감각 정보는 과거 기억과의 비교를 통해 인식되고 인식된 정보는 일차 운동영역으로 전달되어 행동으로 나타난다. 수집된 감각 정보를 판단하는 기관은 감각 연합 영역으로 알려져 있으며, 과거 정보를 통해 비교하여 판단하는 방식이다. 본 논문에서는 신경회로망의 적응적 학습 기법을 통해 입력된 감각 정보에 대한 추론 과정에 감정의 변화를 고려하는 학습 모델을 제시하고자 한다. 감정을 고려하지 않은 경우에 비해, 동일한 감각 입력에 대해 감정에 따라 차별화된 행동을 결정할 수 있는 학습 모델을 설정함으로써 단순한 감각 정보 처리의 차원을 극복하고자 한다.

• 한국식품과학회지
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• 제37권6호
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• pp.1048-1064
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• 2005

Detection of specific compounds influencing food flavor quality is not easy. Electronic nose, comprised of electronic chemical sensors with partial specificity and appropriate pattern recognition system, is capable of recognizing simple and complex volatiles. It provides fast analysis with simple and straightforward results and is best suited for quality control and process monitoring of flavor in food industry. This review examines application of electronic nose in food analysis with brief explanation of its principle. Characteristics of different sensors and sensor drift. and solutions to related problems are reviewed. Applications of electronic nose in food industry include monitoring of fermentation process and lipid oxidation, prediction of shelf life, identification of irradiated volatile compounds, discrimination of food material origin, and quality control of food and processing by principal component analysis and neural network analysis. Electronic nose could be useful for quality control in food industry when correlating analytical instrumental data with sensory evaluation results.

• 한국식품과학회지
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• 제9권1호
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1253-1253
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• 2001

The ability to accurately assess wine quality is important during the wine making process, particularly when allocating batches of wines to styles determined by consumer requirements. Grape payments are often determined by the quality category of the wine that is produced from them. Wine quality, in terms of sensory characteristics, is normally a subjective measure, performed by experienced winemakers, wine competition judges or winetasting panellists. By nature, such assessments can be biased by individual preferences and may be subject to day-to-day variation. Taste and aroma compounds are often present in concentrations below the detection limit of near infrared (NIR) spectroscopy but the more abundant organic compounds offer potential for objective quality grading by this technique. Samples were drawn from one of Australia's major wine shows and from BRL Hardy's post-vintage wine quality allocation tastings. The samples were scanned in transmission mode with a FOSS NIR Systems 6500, over the wavelength range 400-2500 ㎚. Data analysis was performed with the Vision chemometrics package. With samples from the allocation tastings, the best correlations between NIR spectra and tasting data were obtained with dry red wines. These calibrations used loadings in the wavelengths related to anthocyanins, ethanol and possibly tannins. Anthocyanins are a group of compounds responsible for colour in red wines - restricting the wavelengths to those relating to anthocyanins produced calibrations of similar accuracy to those using the full wavelength range. This was particularly marked with Merlot, a variety that tends to have relatively lower anthocyanin levels than Cabernet Sauvignon and Shiraz. For dry white wines, calibrations appeared to be more dependent on ethanol characteristics of the spectrum, implying that quality correlated with fruit maturity. The correlations between NIR spectra and sensory data obtained using the wine show samples were less significant in general. This may be related to the fact that within most classes in the show, the samples may span vintages, glowing areas and winemaking styles, even though they may be made from only one grape variety. For dry red wines, the best calibrations were obtained with a class of Pinot Noir - a variety that tends to be produced in limited areas in Australia and would represent the least matrix variation. Good correlations were obtained with a tawny port class - these wines are sweet, fortified wines, that are aged for long periods in wooden barrels. During the ageing process Maillard browning compounds are formed and the water is lost through the barrels in preference to ethanol, producing “concentrated” darkly coloured wines with high alcohol content. These calibrations indicated heaviest loadings in the water regions of the spectrum, suggesting that “concentration” of the wines was important, whilst the visible and alcohol regions of the spectrum also featured as important factors. NIR calibrations based on sensory scores will always be difficult to obtain due to variation between individual winetasters. Nevertheless, these results warrant further investigation and may provide valuable Insight into the main parameters affecting wine quality.

• 한국작물학회지
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• 제50권spc1호
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• pp.88-93
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• 2005

난소화성 다당류의 함량이 높은 고아미2호의 취반특성 개선 및 식미 향상을 목적으로 수행한 연구결과는 다음과 같았다. 1. 취반이 어려운 것으로 알려진 고아미2호는 가루로 1차 호화시킨 후에도 미세전분입자는 호화되지 않은 것으로 나타나 일반적인 취반방법으로는 식미개선에 어려움이 있는 것으로 나타났다. 도정에 의해서 색, 물성 및 호화특성의 변화를 살펴 보았으나 명도와 백도 이외에는 도정율에 따른 유의한 특성 변화는 없는 것으로 나타났다. 2. 상온수분흡수특성을 통해 고아미2호 최소 1시간 이상의 수침시간을 필요로 하며 관능평가를 통해 이 경우 식미가 더 양호함을 확인할 수 있었다. 3. 품종별 호화 및 취반특성을 비교해 본 결과 고아미2호의 호화개시온도가 $88^{\circ}C$로 매우 높고 일반 밥솥에서 취반할 경우 수분흡수율과 팽창용적이 적은 것으로 보아 취반 방법에 있어서 고온고압이 요구되는 것으로 나타났다. 4. 다른 품종과의 혼합을 통한 식미 혹은 물성 개선을 위해 아밀로스 함량이 다른 일품벼, 백진주, 화선찰벼를 비교한 결과 호화가 늦고 경도가 낮으며 노화특성이 양호한 백진주, 화선찰벼가 일품벼에 비해 더 적합할 것으로 예상되었고, 관능 평가를 통해 두 품종이 일품벼에 비해 전반적으로 더 양호한 것으로 나타났다.

• 대한감각통합치료학회지
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• 제17권3호
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• pp.46-60
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• 2019

목적 : 본 연구에서는 일상생활활동 향상을 위해 아동·청소년 작업치료를 적용한 국내 논문을 체계적으로 분석하여 참여자의 진단명, 사용한 평가도구, 중재방법과 그 효과에 대해 알아보고자 하였다. 연구방법 : 2010년부터 2019년 9월 30일까지 게재된 국내 학술지를 대상으로 하였다. 검색엔진은 학술연구정보서비스와 한국학술정보를 사용하였다. 사용한 검색어는 '아동작업치료 & 일상생활', '아동작업치료 & 자조', '아동작업치료 & 자기관리', '아동작업치료 & 작업', '작업치료 & 식사하기', '작업치료 & AMPS(Assessment of Motor and Process Skills)', '작업치료 & WeeFIM(Functional Independence Measure for children)'이었다. 결과 : 총 14편을 분석하였고 연구의 질적 수준은 IV, V가 각각 36%로 총 연구의 72%를 차지하였다. 참여자의 진단명은 지적장애가 50%를 차지하였고 뇌성마비를 포함한 뇌병변이 20%이었다. 일상생활활동을 평가하기 위해 가장 많이 사용하는 평가도구는 COPM(Canadian Occupational Performance Measure)으로 36%를 보였고, WeeFIM이 22%, 관찰이 13%이었다. 중재방법으로 가장 많이 사용하는 것은 감각통합치료로 36%이었고, 인지프로그램이 22%이었다. 지적장애 아동에게 자조활동 그룹치료를 적용한 한편의 연구를 제외하고, 모두 중재효과가 긍정적인 것으로 나타났다. 결론 : 체계적 고찰방법을 통해 일상생활활동에 대해 작업치료 적용을 알아본 국내의 연구는 없었다. 따라서 본 연구는 임상에서 작업치료 적용을 위한 근거자료로 사용될 것이다.

• 한국수산과학회지
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• 제55권2호
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.