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라이더 배달 기사를 위한 스마트 AR 헬멧 기술 개발 연구
김예지 ( Yea-ji Kim ),이애은 ( Ae-eun Lee ),최민영 ( Min-young Choi ),현명은 ( Myeong-eun Hyun ),이경용 ( Kyung-yong Lee ) 한국정보처리학회 2023 한국정보처리학회 학술대회논문집 Vol.30 No.2
본 연구는 이륜차를 운전함에 있어 기존의 스마트 AR 헬멧과 달리 비대면 음식 배달 서비스 사업에 보다 특화되고 안전에 중점을 둔 스마트 헬멧을 개발하는 방안을 제시하고 있다. 스마트 헬멧, 그리고 본 헬멧과 연동되는 어플리케이션의 개발을 진행하며 웹 대시보드를 통해 라이더의 실시간 위치를 확인하는 기능을 지원한다.
트랜스글루타미나제의 첨가량과 반응 조건에 따른 조직화된 식물 단백질 기반 유화물의 품질특성
김예지 ( Yea-ji Kim ),차지윤 ( Ji Yoon Cha ),김태경 ( Tae-kyung Kim ),박민경 ( Min Kyung Park ),강민철 ( Min Cheoul Kang ),이재훈 ( Jae Hoon Lee ),김동현 ( Dong Hyun Kim ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회 2024 한국식품조리과학회지 Vol.40 No.2
Purpose: In this study, we sought to determine the impact of transglutaminase (TG) reaction on the structural and functional properties of textured vegetable protein (TVP) and to explore optimal conditions for TG reaction that can improve quality characteristics. Methods: TVP was immersed, moisture was removed, homogenized, and used as an experimental material. After mixing with TG, it was reacted at 5℃, 15℃, 25℃, and 50℃ for 240 min, 100 min, 60 min, and 10 min, respectively. TVP-TG emulsion was prepared and pH, color, moisture content, emulsion stability, textural properties, and cooking loss were measured. Amino acid analysis and differential scanning calorimetry (DSC) were carried out. Results: When TVP was subjected to TG reaction, the pH tended to increase, and the lightness and yellowness of the emulsion after heating also appeared to increase. The amino acid content and moisture content were highest at 25℃. Emulsion stability was lower values for both the total (water and fat) separation amount and fat separation amount during the TG treatment compared to the control group. Thermal property measurements showed that both thermal denaturation temperature and denaturation capacity were highest at 25℃, but no significant difference was observed. Hardness was significantly higher when TG was reacted at 5℃ and 25℃. Conclusion: TG treatment affected the structural and functional properties of TVP. No significant difference was observed with varying TG content, and 25℃ could be considered the optimal condition for the reaction.
김예지(Yea-Ji Kim),김태경(Tae-Kyung Kim),차지윤(Ji Yoon Cha),강민철(Min-Cheol Kang),박민경(Min Kyung Park),임민철(Min-Cheol Lim),이재훈(Jae Hoon Lee),김범근(Bum-Keun Kim),최윤상(Yun-Sang Choi) 한국축산식품학회 2022 Food and Life Vol.2022 No.3
The issue of protein alternatives to traditional livestock proteins is a policy that is in the spotlight as part of food security and carbon neutrality policies. This study was conducted to identify the degree of consumer awareness of alternative proteins through a consumer perception survey to support scientific progress of alternative proteins, and to suggest policies and technical directions accordingly. The survey was conducted on 500 adults over the age of 18 nationwide, centering on an online panel survey using a Structured Questionnaire. In this study, cultured meat and edible insect proteins were investigated among alternative proteins (cultured meat, edible insects, and plant-based proteins). Cultured meat was recognized by 64.6% and edible insects by 90.2%. Cultured meat showed higher interest than edible insects, and cultured meat showed high selection in terms of resource saving and environment protection. Edible insects received many choices in terms of economical value to secure the food. The opinion that it is necessary to develop cultured meat rather than edible insect protein was high in Korea. As a result of this study, it was confirmed that the recognition of the alternative protein was high, and in particular, it was confirmed that the need for cultured meat technology was quite high.
김예지 ( Yea Ji Kim ),양세정 ( Se Jeong Yang ) 상명대학교 사회과학연구소 2010 社會科學硏究 Vol.27 No.-
본 연구는 여대생의 용돈수입에 따른 외식소비행동에 관하여 다루었다. 실증분석을 위해 서울 경기 일대의 4년제 대학교의 여자 대학생 총 152명에게 설문조사를 하였다. 연구결과를 요약하면 외식소비동기는 ``친구, 동료와 어울리기 위해서``가 28.9%로 가장 높은 비율을 보였고, 다음으로 ``단순한 끼니 해결``이 20.4%로 나타났다. 외식정보원천은 ``주로 친지나 친구의 소개``가 46.4%, ``레스토랑 가이드사이트``가 21.6%로 나타났다. 외식소비빈도에서는 월 4회 이상이 79.6%로 아주 높은 비율을 차지하고 있었고 다음으로 월 4회 미만, 월 2회 미만 순이었다. 외식시 1회지출비용은 조사대상자의 63.8%가 10,000원 미만으로 지출을 하는 것으로 나타났다. 외식 시 동행인은 친구가 64.5%로 가장 높은 비율을 보였다. 외식선택속성의 경우 연령에 따라 ``음식점의 위생``, ``점포의 분위기나 인테리어``에서 차이를 보였고, 학생들의 주거형태에 따라 ``다양한 메뉴``, ``편리한 주차 및 교통시설``, ``종업원의 서비스``, ``점포의 분위기나 인테리어``에서 나타난 것을 알 수 있었다. 가계소득 수준에 따라 ``음식의 맛``, ``종업원의 서비스``, ``점포의 분위기나 인테리어``, ``점포의 지명도나 평판``이 차이가 있는 것으로 나타났다. 외식소비만족도에 있어 연령에 따라 유의적인 차이를 보인 항목은 ``합리적인 가격``, ``점포의 지명도나 평판``에서 나타났으며, 주거형태의 경우 ``편리한 주차 및 교통시설`` 항목에 대해 만족도의 차이가 큰 것으로 나타났다. 가계소득의 차이가 10개 항목 모두에서 소비만족도에 유의미한 차이를 보이지 않는 것으로 나타났으며, 반면 본인의 용돈수입의 경우 ``합리적인 가격``과 ``메뉴의 영향 및 건강``부분에 대한 만족도에 유의미한 변수로 나타났다. 특히 ``메뉴의 영양과 건강``의 경우 용돈수입이 높을수록 만족도가 높은 것으로 분석되었다. 외식소비만족도에 미치는 절대적 효과를 분석하기 위한 회귀분석결과 가계소득이 높을수록 외식소비만족도가 높아지는 것으로 나타났다. 또한 동행인을 연인으로 하였을 때 친구를 동행인으로 했을 때에 비해 만족도가 통계적으로 유의미한 차이가 있는 것으로 분석되었다.
김예지(Yea-Ji Kim),차지윤(Ji Yoon Cha),김태경(Tae-Kyung Kim),강민철(Min-Cheoul Kang),천지연(Ji-Yeon Chun),최윤상(Yun-Sang Choi) 한국축산식품학회 2024 Food and Life Vol.2024 No.2
The objective of this study was to prepare a protein gel using isolated soy protein and insect protein, and to evaluate its quality characteristics and nutritional properties. Insect protein has emerged as a novel protein source; however, when used alone, it often exhibits suboptimal processing properties and presents challenges for economic efficiency. Therefore, our aim was to explore the processing properties and quality characteristics by incorporating a blend of com-monly used soy protein isolate and protein of Hermetia illucens. As the proportion of insect protein added to the protein gel increased, several parameters changed. Specifically, pH, lightness, and water holding capacity decreased with higher insect protein content. Conversely, redness and the essential amino acid index increased as more insect protein was incorporated. Notably, the T2 treatment demonstrated the highest values for hardness and chewiness. By investigating the quality characteristics of the gel in relation to the content of insect protein and providing insights into the industrial application of food and feed utilizing insect protein extract, this research contributes to the utilization of insect protein as a sustainable protein resource for enhancing food security and environmental protection.
음양오행과 그리스 로마 신화를 접목한 치료적 움직임(기무) 프로그램 개발 연구
봉정민 ( Jung Min Bong ),김예지 ( Yea Ji Kim ),인창식 ( Chang Shik Yin ) 대한무용학회 2024 대한무용학회논문집 Vol.82 No.1
This study developed the movement of oriental medicine. It also found similar feature points of contact by combining Western Olympus gods and the five lines of yin and yang. These characteristics make it useful and interesting for the West, the East, and all classes. QMu, developed by combining Yin and Yang Five Elements with Greek and Roman mythology, has three characteristics. It is the breathing method that accompanies contraction and relaxation of the first muscle. Second, we use the principle of yin and yang. The movement of yin and yang reflects the characteristics of Apollo, the sun's god, and Artemis, the moon's god, which is a symbol of yin. The third uses the principle of five lines. The movements of the Five Elements help participants regain balance between their bodies and minds by experiencing the characteristics and emotional expressions of each god in Wood (Thursday), Fire (Tue), Gold (Metal), and Water (Water). The program was developed in the hope of experiencing harmony between the body and mind, while also making the body feel a deep bond as a part of nature, promoting emotional and psychological changes, and promoting health and well-being.
인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성
신동민(Dong-Min Shin),김예지(Yea Ji Kim),김동현(Dong Hyun Kim),정현수(Hyun Su Jung),한서구(Seo Gu Han),한종현(Jong Hyeon Han),박해정(Hae Jung Park),한성구(Sung Gu Han) 한국축산식품학회 2021 Food and Life Vol.2021 No.3
Phosphate is a widely used food additive for manufacturing processed meat product due to its water holding capacityby increasing the pH of meat batter. However, excessive phosphate consumption has been associated with the occurrenceof some diseases including metabolic bone disease and chronic kidney disease. Therefore, this study evaluatedthe quality properties of chia seed (CS) as a replacement for phosphate in dry sausage. CS [1%–3% (w/w)] was addedto produce dry sausage as a phosphate replacer. Quality characteristics including pH, emulsion stability and lipid oxidationwere significantly improved in CS-added dry sausage, compared with phosphate free-dry sausage (p<0.05). The lowerlightness, redness and yellowness of CS significantly reduced color parameters of dry sausages (p<0.05). Particularly,addition of 3% CS has the highest apparent viscosity and the lowest shear force among the groups (p<0.05). Collectively,our data suggest that CS can replace phosphate in dry sausage without compromising quality characteristics.