• 한국정밀공학회지
• /
• 제32권10호
• /
• pp.851-856
• /
• 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.

• 식품과학과 산업
• /
• 제52권1호
• /
• pp.2-10
• /
• 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.

• 한국정밀공학회지
• /
• 제28권6호
• /
• pp.678-686
• /
• 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.

• 한국멀티미디어학회논문지
• /
• 제22권7호
• /
• pp.790-803
• /
• 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%.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 1993년도 하계학술대회 논문집 A
• /
• pp.383-386
• /
• 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.

• 식품과학과 산업
• /
• 제52권1호
• /
• pp.20-31
• /
• 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.

• 대한의용생체공학회:의공학회지
• /
• 제35권6호
• /
• pp.234-241
• /
• 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.

• 대한감각통합치료학회지
• /
• 제4권1호
• /
• pp.17-28
• /
• 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.

• 대한감각통합치료학회지
• /
• 제3권1호
• /
• pp.67-77
• /
• 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.

• 대한기계학회논문집B
• /
• 제36권11호
• /
• pp.1091-1097
• /
• 2012

최근 현실감을 주는 3D 영화에 진동, 바람과 같이 감각 정보를 추가하여 시각 자극으로 유도되는 운동지각을 향상시키기 위한 시도가 이루어지고 있으나, 추가적인 감각 정보에 의한 운동지각 변화를 정량화하는 연구는 많지 않다. 따라서 본 연구에서는 회전하는 시각 자극과 함께 추가적인 감각 정보를 가하여 그에 따른 운동지각과 이를 정량화하는 것에 대해 연구하였다. 가해진 시각 자극에 대해 피험자의 몸의 기울어짐과 피험자가 느끼는 지표면을 나타내는 체성 감각 막대의 각도를 측정한 결과 추가적인 감각 정보로 인해 운동지각은 증가하는 경향을 보였으며 칼만 필터를 이용하여 구한 시각 정보의 중요도 또한 증가함을 보였다. 따라서 시각 자극과 일치하는 다른 감각 정보는 시각 자극으로 유도되는 운동지각과 시각의 중요도를 증가시키는 경향이 있음을 알 수 있다.