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Korean oil and honey Yukwa has been paid attention as formal cake for traditional national seasons’ holiday and religious service. Quality of Yukwa, however, has been maintained arbitrarily by each Yukwa manufacturer. Since even same Yukwa had severe differences in size, weight, and pattern, it has given the negative effect to the consumer. Yukwa industries need to setup the quantitative quality specifications instead of qualitative ones to maintain the uniformity of Yukwa quality. Efficient and economical inspection and process control system should be developed. In developing quality standards of Yukwa, features which can measure quality quantitatively in real time should be properly chosen. Existing quality features such as acidity, oxidization, hardness, viscosity, and texture were measured by the chemical or physical base destructive methods. Many research and developments have been performed in investigating and analyzing chemical transition states of those quality features as environment or storage condition changes. Most methods, however, require either off-line or complex treatment or time consuming process of analysis in evaluating quality features. Consumer, however, selects products mostly based on the external features such as shape, size, and color. Therefore, critical visual quality features should be chosen and the efficient real time measurement system must be developed. In this paper, computer image acquisition and processing system were developed and software modules were developed to extract the quantitative data of those features in real-time. Computer image processing system will promote in maintaining uniform quality of Yukwa and establishing quality standards of Yukwa.

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기사명 저자명 페이지 원문 목차
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유아기 자녀에 대한 어머니의 언어반응 유형에 관한 연구 윤혜진 pp.209-220

쇼핑장소에 따른 소비자특성과 로컬푸드 지출비 차이 분석 유소이 pp.195-207

다수성 및 가공용 쌀 품종을 이용한 증편의 품질특성 최춘옥, 심기훈, 정희남, 최옥자 pp.221-231

돼지감자 분말 첨가 쿠키의 품질특성 및 혈당에 미치는 영향 박화연, 안나영, 류호경 pp.233-241

전통 칠 유래 성분의 확인 신정화, 안윤경 pp.243-249

유과의 품질규격 유지를 위한 외형 정보 측정 시스템 설계 및 적용 연구 조성호, 김태정, 황헌 pp.251-258

참고문헌 (12건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Bok HJ, Choi SK(2008) Investigation of requirement and demand toward for functional traditional Hangwa(Korean Cookies) of tradition. J East Asian Soc Diet Life 18(5), 692-701 미소장
2 Choi SH, Lee YJ, Choi YJ(2006) A study on effects of the well-bing trend on Korean traditional confectionary selection. Koreea J Culinary Res 12(3), 32-48 미소장
3 Choi SH, Cho YB(2009) A study on the structural relations among well-being, selection attribute, customer satisfaction, Customer Loyalty for Korean Traditional Pastry. Korea J Culinary Res 15(3), 42-53 미소장
4 Jang I, Cho HK, Ju IO, Choi SR, Ryu J(2007) Development of Yukwa added Korean medicinal herbs. Proc of the Kor Soc of Medicinal Crop Sci 2007 Spring conference 16, 238-242 미소장
5 Kim SJ(2002) Effects of the punchase decision of traditional Korean snacks or Hangwa.. Master's Thesis, Sookmyung women’s University, pp71-73 미소장
6 Kim HS, Joung SW (2006) Effective components and nitrite scavenging ability of root and leaves a Angelica gigas Nakai. Korea J Food Cookery Sci 22, 957-965 미소장
7 Kwon OB(2005) A strategy to increase export of the traditional food using the Korean wave, Korea Agricultural Trade Info pp2-24 미소장
8 Lee JM(2003) HACCP system development and application of Korean traditional cookie production. MS thesis, Ewha women’s University, pp260-261 미소장
9 Lee YK, Lee YS, Kim TY(2002) The effects of rice candy with mulberry leaf on lowering of blood glucose. J East Asian Soc Diet Life 12, 235-240 미소장
10 Lee SR, Kim GH (2001) Development of traditional Korean snack, dasik using Angelica gigas Nakai. Korea J Food Cookery Sci 17, 421-425 미소장
11 Park HJ(2002) The preference and export strategy of the Hangwa, Korea Agricultural Trade Info 165, 4-20 미소장
12 Seo NM(2004) A study on the effects of well-being trend to the health oriented consumer behavior. Master's Thesis, Dongguk University, pp1-4 미소장

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