• Journal of the Korean Society for Precision Engineering
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• v.32 no.10
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• pp.851-856
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• 2015

This study aimed to develop a sensory feedback system which could measure force and temperature for the user of myoelectric prosthetic hands. The Sensory measurement module consisted of a force sensing resistor to measure forces and non-contact infrared temperature sensor. These sensors were attached on the fingertips of the myoelectric prosthetic hand. The module was validated by using standard weights corresponding to external force and a Peltier module. Sensory transmission module consisted of four vibration motors. Eight vibration patterns were generated by combining motion of each vibration motor and were dependent on kinds and/or magnitude. The module was verified by using standard weigts and water at varying temperatures. There were correlations of force and temperature between the sensory measurement module and standard weight and water. Additionally, exact vibration patterns were generated, indicating the efficacy of the sensory feedback system for the myoelectric prosthetic hand.

• Food Science and Industry
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• v.52 no.1
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.6
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• pp.678-686
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• 2011

When one sensor cannot provide information by sensory deficit or loss, the sensory information can be provided by substituting other sensors for the defected sensor. This sensory substation might be influence on the deteriorated motion perception that consists of multi-sensory information such as visual, vestibular and somatosensory information. In this study, to investigate whether the additional sensation by sensory substitution could be integrated into the motion perception, we examined the effect of substituted postural sway sensation on the directional perception of body movement. Deteriorated motion perception by the reduced plantar sensation was enhanced under sensory substitution condition that provided the body sway information as the plantar vibratory stimulus. These results imply that the additional sensation might be integrated into and improve the motion perception.

• Journal of Korea Multimedia Society
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• v.22 no.7
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• pp.790-803
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• 2019

The effects of different heat treatments on the sensory characteristics of abalones are studied in this study. In this paper, the sensory evaluation of abalone samples under different heat treatment conditions is carried out, and the evaluation results are analyzed. The three-dimensional (3D) scanning and reverse engineering are used in tooth modeling of the sensory evaluation of abalone samples under different heat treatment conditions. Besides, the chewing movement models are simplified into three modes, including the cutting mode, compressing mode and grinding mode, which are simulated using finite element simulation. The elastic modulus of the abalone samples is obtained through the compression testing using a texture analyzer to distinguish their material properties under different heat treatments and to obtain simulated mechanical parameters. Finally, taking the mechanical parameters of the finite element simulation of abalone chewing as input and sensory evaluation parameters as the output, BP neural network is established in which the sensory texture evaluation model of abalone samples is obtained. Through verification, the neural network prediction model can meet the requirements of food texture evaluation, with an average error of 9.12%.

• Proceedings of the KIEE Conference
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• 1993.07a
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• pp.383-386
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• 1993

In this paper, we propose a sensory data combination method by a fuzzy number approach for multisensor data fusion. Generally, the weighting of one sensory data with respect to another is derived from measures of the relative reliabilities of the two sensory modules. But the relative weight of two sensory data can be approximately determined through human experiences or insufficient experimental data without difficulty. We represent these relative weight using appropriate fuzzy numbers as well as sensory data itself. Using the relative weight, which is subjective valuation, and a fuzzy-numbered sensor data, the fuzzy weighted average method is used for a representative sensory data. The manipulation and calculation of fuzzy numbers can be carried out using the Zadeh's extension principle which can be approximately implemented by the $\alpha$-cut representation of fuzzy numbers and interval analysis.

• Food Science and Industry
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• v.52 no.1
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• Journal of Biomedical Engineering Research
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• v.35 no.6
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• pp.234-241
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• 2014

This study was designed to investigate the effects of stimulation intensity and inter-electrode distance on the parameters of the measured sensory nerve signal. 30 healthy subjects participated in this study. Sensory nerve signals were elicited by four different pulse amplitudes, i.e., 3, 6, 9, 12 mA, with the pulse width fixed at $500{\mu}s$. The sensory nerve signals elicited by the four different pulse amplitudes were measured by four different inter-electrode distances (20, 30, 40, and 50 mm). We extracted four parameters (pulse amplitude, pulse width, pulse area, and latency time from stimulation) from the sensory nerve signals. The measured pulse amplitude and pulse width were increased when the measuring inter-electrode distance was increased while the stimulating pulse amplitude was fixed. The measured pulse amplitude was saturated with the stimulating pulse amplitudes of over 6 mA while measuring inter-electrode distance. Under the same condition, measured pulse width was increased, and sensory nerve signal was initiated early. Sensory nerve signals, specially those of pulse amplitude, were distorted by a differential amplification method that commonly measures the human body signal. The experimental results indicate that the differential amplification method is required to be replaced when measuring nerve signals. Our observations suggested that the hyperpolarization of the action potential of the sensory nerve signal for preventing distortion could be used to clarify the correlation between the parameters of the sensory nerve signals and quantification of sensations.

• The Journal of Korean Academy of Sensory Integration
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• v.4 no.1
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• pp.17-28
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• 2006

The person's behaviors are interactive with sensory processing ability. So sensory processing ability is very important. Most of tools which evaluate sensory processing are developed for the child. But sensory integrated problems are not restricted to the child. It is possible for sensory integrative problems to happen independent of the intellectual level and the social stratum. And sensory integrative problems are distributed in all age. Adults who have a sensory defensiveness use various coping strategies. But it does not solve a basic sensory defensive problem. Previous studies reported the fact that the sensory integrative treatment has a high treatment effect in these people. In this paper, we present the necessity for adult's sensory processing evaluating tool. We introduces Adolescent/Adult Sensory profile to be translated into Korean. It will discriminate adults who have sensory defensiveness from adult. It will provide these people with the suitable help.

• The Journal of Korean Academy of Sensory Integration
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• v.3 no.1
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• pp.67-77
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• 2005

Objective : The purpose of this paper was to suggest a model of the parent educational program with a sensory integration approach for developmental disabilities. Methods : A questionnaire survey were conducted to investigate the needs of the parent educational program and the satisfaction on after of the parent educational program with sensory integration for developmental disabilities. The parent educational program was completed by 8 mothers and each one children with developmental disabilities ranging in age from five to six years for five weeks. The parent educational program with sensory integration approach were consisted of the lecture, an exploration group and individual counseling for parent and individual evaluation and treatment, and group treatment for children. Results : 1. In the needs of the parent education, 50% for active participation of parent and 40% for the understanding with children. 2. In the satisfaction for the parent educational program with sensory integration, 9.3/10point for a individual education with the home program, 9.0/10point for the understanding with children, 8.7/10point for the chance of a participation in sensory integration program, 6.7/10point for a individual treatment, 5.7/10point for a group treatment. Conclusion : The parent educational program with sensory integration suggest that its useful program to understanding their children and sensory integration for parent.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.11
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• pp.1091-1097
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• 2012

Nowadays, some movie theaters provide additional sensory information in 3D movies to enhance visually induced motion perception. However, no studies have investigated how motion perception increases. Thus, in this study, we examined the effect of visual coherent sensory information on visually induced motion perception and quantification of sensory information. A visual stimulus rotated sinusoidally and visual coherent sensory information were applied as vibrations to a subject's foot. We measured the sway of the subject's body by using a force plate and somatosensory bar rotation that represents the subject's perception of the horizon using an encoder. By using this data, we obtained the weight of the sensory information using a Kalman filter. As a result, it was found that subjects rotated the somatosensory bar more when visual coherent vibrations were applied. The weight of vision also increased when visual coherent vibrations were applied. Thus, we can conclude that visual coherent sensory information tends to enhance visually induced motion perception and weight of vision.