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김재열(Jae Youl Kim),신다은(Da Eun Shin),장경희(Kyeung Hee Jang),강우원(Woo Won Kang) 한국조리학회 2011 한국조리학회지 Vol.17 No.1
This study analyzed the quality changes of Yakgwa in terms of the amount of oil assumption, acid value, TBA value, sensory evaluation and texture with different contents of vegetable power which provides vitamins, minerals and fiber, at 0, 3, 6, 9 and 12% levels. As for the acid value, the control sample showed the lowest figure of 0.33 while 9% and 12% added samples showed the highest of 1.46. As for TBA, 3% added sample had the lowest of 0.140, and 12% added sample had the highest of 0.328. As the amount of vegetable powder increased, texture, cohesiveness, hardness, gumminess, and chewiness increased while springiness decreased. In the sensory evaluation, overall acceptability of different contents of vegetable powder samples at 0%~9% showed little difference, but taste significantly decreased at 12% added sample. The 3% added sample got the highest scores in the overall evaluation.
김재열 ( Kim Jae Youl ) 한국정보처리학회 2008 한국정보처리학회 학술대회논문집 Vol.15 No.2
시스템은 자발성, 자율성, 사회성, 반응성을 갖는 독립된 프로그램인 에이전트를 조합하여 구성되는 시스템으로, 일반 사용자에게 편리하고 자연스러운 메타포를 제공한다. 그러나, 개발자 측면에서는 에이전트 시스템에서 요구하는 각종 기능 및 제약규칙...