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Capability Analysis of Sensory Quality of Jajang Sauce
Bue-Young Imm,Ji Hye Lee,Ik Hyun Yeo 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.3
Sensory quality variations of jajang sauce were monitored by the X-chart and capability analysis based on specifications of each sensory attributes. For sensory quality control (QC) of the sauce which has a strong sweetness and sourness, the ratio of sourness/sweetness was examined as a necessary QC factor to maintain the balance of sweetness and sourness. For the sensory QC factors, all the sensory data were divided into individual sensory score of reference which was a pack of sauce manufactured a week ago. The ratio form of sensory data was useful for decreasing individual variations and for increasing normality of data measured by category scale. The overall proportion of out-spec products under normal manufacturing conditions was obtained by capability analysis of sensory data with normal distribution. Out-spec samples were monitored by the X-chart of each sensory attributes.
Bue-Young Imm,Jae-Yong Shim,임지영 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.5
This study was carried out to determine the relationships between variations in sensory hardness intensities and hardness levels of soybean curd. There was no significant relationship between the relative standard deviation (RSD, %) and instrumental hardness data of 93soybean curd samples, including 45 soft and 48 firm soybean curds, analyzed with a texture analyzer. However,a significant negative correlation (p<0.001) was found between RSD (%) of sensory hardness and hardness level for both trained panelists and consumers. This finding offers a reason for the higher frequency of consumer claims made on the hardness of soft soybean curd compared to that of hard soybean curd. Finally, the regression analysis of RSD (%) and sensory hardness can be used to determine hardness specifications for commercial soybean curds.
Imm, Bue-Young,Kim, Chung Hwan,Imm, Jee-Young Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.
GLI(Ground-Lining Interaction)모델을 이용한 터널 콘크리트라이닝의 현장 설계변경 사례에 대한 연구
장석부(Seok-Bue Chang),이수열(Soo-Yul Lee),서영호(Young-Ho Suh),윤기항(Ki-Hang Yun),박연준(Yeon-Jun Park),김수만(Su-Man Kim) 한국암반공학회 2010 터널과지하공간 Vol.20 No.1
지반과 터널라이닝의 상호작용을 고려한 GLI모델은 기존의 Terzaghi 이완하중과 골조모델을 이용한 방법에 비해 터널의 2차라이닝(콘크리트라이닝)에 작용하는 지반하중을 합리적으로 경감할 수 있음이 입증된 바 있다. 이에 본 연구에서는 기존의 골조모델을 이용하여 설계된 ㅇㅇ선ㅇ공구의 콘크리트라이닝에 대해 GLI모델을 도입한 현장설계를 통해 경제성 및 시공성을 개선하였다. 다양한 안전측 고려사항에도 불구하고 철근량의 약 50%가 감소하여 철근자재비를 감소시킬 수 있었고 적정한 철근간격을 확보하여 콘크리트 밀실충전이 용이하였다. 지반조건이 불량한 터널일 수록 더 큰 철근량 절감효과가 있었으며, 이는 Terzaghi 이완하중이 불량한 지반에서 과도하게 산정되기 때문이다. GLI model was verified to consider the interaction between a ground and a tunnel lining and to rationally reduce the ground load acting on the secondary lining(concrete lining) of a tunnel. In this study, the economy and the construction condition of tunnel concrete linings designed by a conventional frame model at Lot O of OO line were highly enhanced through a field design change using GLI model. For a few safe considerations, not only about 50% saving of reinforcing steel could reduce the material cost but also the wide space between bars could make it easy to pour concrete mix without voids. There was large saving effect of reinforcing steel for poor ground conditions because Terzaghi’s load used in the conventional frame model produces too much high loads for those conditions.