• Journal of Korean Institute of Industrial Engineers
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• v.5 no.1
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• pp.19-25
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• 1979

This paper presents an analysis of the contents of job for the sensory inspection on the basis of the probability theory, and the new determination for an index(d') of the testing power precision in carrying out sensory inspections. Also presented are the evaluation method of determining the ability of inspector by presuming the confidence interval for the average record of inspector, and the computation method for the index (de') of the testing power precision required as the goal-value in accordance with quality character, process inferior ratio, and required AOQ.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Food Science and Industry
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• v.52 no.1
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• pp.32-39
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• 2019

The domestic food industry intends to expand overseas market. In order to succeed, in-depth research on local consumers is essential. This paper examined consumer research methodology and case studies based on sensory and consumer science for developing products targeting overseas market. Consumer research should be prece ded by overseas consumer panel construction. Then, this can be followed by application of various consumer research methodologies on new product development process. The most important consideration in this case is that application of same research methods or criteria as for domestic market could lead to significant errors in terms of reliability of results. Therefore, in order to develop successful products that accurately meet the needs of overseas consumers, careful study and consideration of the differences between markets would be essential from consumer researcher and decision-maker's sides.

• Proceedings of the IEEK Conference
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• 2002.06c
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• pp.139-142
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• 2002

The brain of the human is the best model for the artificial intelligence and is studied by many natural, medical scientists and engineers. In the engineering department, the brain model becomes a main subject in the area of development of a system that can represent and think like human. In this paper, we approach and define the function of the brain biologically and especially, make a model for the function of cerebral cortex, known as a part that performs behavior inference and decision for sensitive information from the thalamus. Therefore, we try to make a model for the transfer process of the brain. The brain takes the sensory information from sensory organ, proceeds behavior inference and decision and finally, commands behavior to the motor nerves. We use the modular neural network in this model. finally, we would like to design the intelligent system that can sense, recognize, think and decide like the brain by learning the information process in the brain with the modular neural network.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• Journal of information and communication convergence engineering
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• v.11 no.1
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• pp.24-29
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• 2013

In this paper, we propose a fuzzy inference model for a navigation algorithm for a mobile robot that intelligently searches goal location in unknown dynamic environments. Our model uses sensor fusion based on situational commands using an ultrasonic sensor. Instead of using the "physical sensor fusion" method, which generates the trajectory of a robot based upon the environment model and sensory data, a "command fusion" method is used to govern the robot motions. The navigation strategy is based on a combination of fuzzy rules tuned for both goal-approach and obstacle-avoidance based on a hierarchical behavior-based control architecture. To identify the environments, a command fusion technique is introduced where the sensory data of the ultrasonic sensors and a vision sensor are fused into the identification process. The result of experiment has shown that highlights interesting aspects of the goal seeking, obstacle avoiding, decision making process that arise from navigation interaction.

• Food Engineering Progress
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• v.13 no.2
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• pp.130-137
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• 2009

This study evaluated the potential of utilizing the osmotic solution from dried mango processing as alternative raw material for mango wine making. Fermentation was carried out using two kinds of yeast strains Saccharomyces bayanus, Lalvin EC-1118 and Saccharomyces cerevisiae, Lalvin D-47 at 20$^{\circ}C$ for 28 days. Physicochemical analysis during fermentation was performed for each treatment and the resulting wine samples were analyzed for color, volatiles and sensory properties. Results of physicochemical analysis between the two fermenting samples as well as the wine samples show almost similar results regardless of the yeast strains. Wine color of sample wines after storage were not significantly different at p<0.05 and when compared with a commercial mango wine. From the volatile analysis, esters and alcohols constituted majority of the compounds. Production of several esters, alcohols, acids and terpenes were affected by yeast strain used in fermentation. Results of sensory analysis showed that wines fermented by S. bayanus EC-1118 strain was more acceptable although sensory scores between the treatments and the reference wine showed significant differences in all the attributes evaluated, except for bitterness. The utilization of osmotic solution from dried mango process could produce similar properties with existing commercial mango wines although there is still need for further work on the improvement of some sensory attributes of the mango wines.

• The Journal of Korean Academy of Sensory Integration
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• v.9 no.2
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• pp.1-13
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• 2011

Objective : Purpose of this study is to discuss benefits and implications of the clinical reasoning process and re-evaluation in the OTIPM by introducing a single case that occupational therapy intervention is provided based on the OTIPM. Methods : The case subject is a boy aged 5 years and 10 month who had diagnosed as attachment disorder and anxiety disorder from a pediatric psychiatrist before. The boy is referred to sensory integration therapy clinic and underwent occupational therapy intervention service twice a week for four month. Therapeutic activities for the intervention were consisted of sensory integration activities for restorative model, care-giver education for educational model, and performance skill training for acquisitional model. Measurements used in the initial evaluation are JSI-R, DDST-2, Social Maturity Test, KPPS-R, and observation-based performance task analysis. For the performance task analysis, performance skill items were constructed based on the Occupational Therapy Process Framework (OTPF), and those were assessed by the evaluation system of Assessment of Motor and Process Skill (AMPS) and Evaluation of Social Participation (ESI). Results : The detail process of implementing of the OTIPM in this study is reported by following four phases; 1) establish client-centered performance context; 2) establish baseline and interpret cause (initial evaluation); 3) intervention planning and implementing; and 4) recognize intervention outcome (reevaluation). Conclusion : In this case, occupational therapist could provide the client an occupation-based intervention within comprehensive performance context based on the OTIPM. Therapist could clearly identify the cause of problematic performance skills and behaviors and so provide effective intervention to improve client's occupational performance. Additionally, it was found that client's satisfaction of the intervention can be raised when the concept of 'who is the client' is expanded based on the OTIPM. From this study, it is proposed that OTIPM may be a model educible 'comprehensive' enhancement of 'specific' occupational engagement, as it considers both improvement of occupational performance and satisfaction.

• The Journal of Korean Academy of Sensory Integration
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• v.8 no.1
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• pp.41-49
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• 2010

Objective : Multisensory integration (MSI) is the essential process to use diverse sensory information for cognitive task or execution of motor action. Especially, visual and somatosensory integration is critical for motor behavior and coordination. This study was designed to explain spatial and temporal characteristics of visual and somatosensory integration by neurophysiological research method that identifies the time course and brain location of the SI process. Methods : Electroencephalography (EEG) and event-related potential (ERP) is used in this study in order to observe neural activities when integrating visual and tactile input. We calculate the linear summation (SUM) of visual-related potentials (VEPs) and somatosensory-related potentials (SEPs), and compared the SUM with simultaneously presented visual-tactile ERPs(SIM) Results : There were significant differences between the SIM and SUM in later time epochs (about 200-300ms) at contralateral somatosensory areas (C4) and occipital cortices (O1&O2). The amplitude of the SIM was mathematically larger than the summed signals, implying that the integration made some extra neural activities. Conclusion : This study provides some empirical neural evidence of that multisensory integration is more powerful than just combing two unisensory inputs in the brain and ERP data reveals neural signature relating to multisensory integrative process. Since this study is preliminary pilot study, larger population and criteria are needed for level of the significance. Further study is recommended to consider issues including effect of internally-driven attention and laterality of interaction to make the evidence by this study solid.