Degenerative arthritis is a common joint disease that affects many elderly people and is typically diagnosed through radiography. However, the need for remote diagnosis is increasing because knee pain and walking disorders caused by degenerative arthritis make face-to-face treatment difficult. This study collects three-dimensional joint coordinates in real time using Azure Kinect DK and calculates 6 gait features through visualization and one-way ANOVA verification. The random forest classifier, trained with these characteristics, classified degenerative arthritis with an accuracy of 97.52%, and the model's basis for classification was identified through classification algorithm by features. Overall, this study not only compensated for the shortcomings of existing diagnostic methods, but also constructed a high-accuracy prediction model using statistically verified gait features and provided detailed prediction results.

Cryoprotectant is a substance used to protect biological tissue from freezing injury. However, there was few research paper on application of cryoprotectant in food stuff although its benefits was approved from the biological cell tissues. The objective of this study was to investigate the effect of the sugar addition as a cryoprotectant on the properties of frozen soybean sprouts. Before freezing process, the samples were blanched at 100°C for 1 min to observe the influence of blanching treatment. The blanched or non-blanched soybean sprouts was immersed in sugar solution as cryoprotectant, and continuously, the samples were frozen at -18°C for 24 h. Their physicochemical properties such as drip loss, hardness, color and cellular tissue were analyzed after thawing in running water. In our study, the drip loss of blanched sample without sugar was 43%, and comparatively, blanched one with sugar was 20% which was the lowest value among all samples. There was no significant difference of hardness between sample with sugar and without sugar. From our results, it was supposed that sugar can protect the soybean sprouts during freezing process regardless blanching process.

Soybean peptide (SP) exhibited low intestinal absorption at oral administration due to its fragile structure under gastric digestion. Therefore, we have attempted to encapsulate peptide by cross-linkage interaction between positive charged chitosan (CS) or chitosan oligosaccharide (CSO) and negative charged peptide. The CS (or CSO) with SP nanoparticles were prepared by using ultrasonification technique. The objective of this study was to find the optimal processing method by changing concentration, pH, and homogenizing conditions. We measured physicochemical properties such as particle size, zeta-potential, encapsulation efficiency (EE%), release rate (RR) and antioxidant ability of samples. The results showed that the optimal processing method was using 0.5% (w/v) CSO (diluted by pH 3 Acetic acid buffer) mixed with 0.5% (w/v) SP (diluted by pH 6 buffer) by 9:1 ratio. Afterwards, using high-speed mixer at 12,000 rpm for 3 min, and then passed 2 times through an ultrasonicator (50% power, 3 min). In this way for processing, the particle sizes of CSO/SP nanoparticles were approximately 300 nm, zeta-potential were approximately 45 mV. In addition, the EE% and RR of CS/SP nanoparticles was higher than the CSO/SP nanoparticles. The increase in antioxidant ability of SP was attributed to the affected by CS/CSO microcapsules. In conclusion, this research can befoundation for the manufacturing process of CS/SP nanoparticles, and it was expected that the future application of this nanoparticle in food matrix.

Excessive salt intake in body induces health risks resulting high blood pressure or heart diseases. Therefore, the low salt concentration and sale tasted food is needed by means of the modification of manufacturing process. The purpose of this study was to study the effect of inhomogeneous salt localization in bread to enhance the saltiness encapsulated salt. The 0, 0.5, 1, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted at 2% by addition of salt. After baking the bread, the moisture content, loaf volume, fermentation rate, color, texture analysis, salt release rate and sensory test were measured. From this study, moisture content has no significant difference between control and treatments (p>0.05), except for 2.0% LS. Lightness of all treatments was higher than control (p<0.05), whereas, there were no significant difference in hardness (p>0.05). From the sensory test, the bread added 2.0% LS was showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt was represented at 2.0% LS. In conclusion, the salty intensity of bread can be enhanced by the salt localization using encapsulation of salt.

Recently, semi-dried sweet potato is popular as a natural snake for children’s dessert. The drying condition was optimized to obtain high quality of sweet potato by oven drying process. The mashed yellow and chestnut sweet potato was dried using the oven drier at different temperature (50, 60, 70, and 80°C) then evaluated for the moisture content, appearance observation, texture properties, and sugar contents and sensory test in every 2, 6 and 12 hours. During the dehydration and drying process, the ending point of moisture content divided in three zone from 0-2 hour, 4-6 hour and 8-12 hour. The moisture content was dramatically decreased from 0 hour - 8 hour, but after 8 hour there is no significant decrease. Yellow sweet potato dried at 80°C for 6 hours was investigated as good product base on the sensory test, hardness value, and color appearances as compared to chestnut potato.

The freezing process of the freeze-drying procedure is important to optimize the physic-chemical properties of agricultural product. Therefore, our study was carried out to study the effect of freezing methods on the properties of freeze-dried apples. The sliced apples was frozen at -18°C as a general refrigerator (GR), -30°C with a individual quick freezing machine (IQF), and -80°C with deep freezer (DF), and subsequently, each sample was sublimated under 0.1 mbar for 24 hours. The samples were characterized by determination of color, texture properties, sugar contents, and morphology observation. The quality of color (L*, a* and b*) did not show significant discoloration. The hardness and sugar contents of IQF samples showed the greater value than GR and DF one. The morphology of IQF samples displayed the uniform and relatively small pore size as compared to GR and DF samples. From the sensory test, the IQF samples obtained the high score for overall acceptability, and consumer preference. From our results, the IQF treated apples are best results to produce good quality of freeze-dried apples.

In this study, we investigated the effects of different pre-treatment conditions such as blanching and drying process to improve its quality. Bracken samples were treated by drying (70°C for 40 min), blanching (100°C for 2 min) or mixed (blanched and dried [BD]), respectively. These treated samples were analyzed for their physicochemical properties such as pH, color and microbial growth. The pH of bracken increased from 6.6 to above 6.9 through all treatment. From color observation, the L* and b* values increased after drying process, whereas, the a* values decreased. Water contents of bracken decreased by about 80% from 93% through drying process. After samples treated by pre-treatments, hardness increased, especially after drying process. For the microbial study, raw bracken had 5.6 log CFU/g of aerobic bacteria and 2.8 log CFU/g of total coliform. Blanched and BD samples had about 2 log CFU/g of aerobic bacteria and 1.8 log CFU/g of total coliform, acceptable for food. From our results, it is concluded that the properties of blanched samples had similar to raw samples to guarantee for microbial safety. From the obtained results, the blanching process without drying process is necessary to apply freezing process as pretreatments.

This study analyzed symptoms of MSDs(Musculokeletal Disorders) associated with characteristics of smartphone usage based on questionnaire survey. This study also tried to identify their relationship based on the results from questionnaire survey. A total of 943 subjects participated for the survey. The results in terms of symptoms associated with smartphone usage were as follows; 1) 49.8% of respondents experienced symptoms associated with MSDs, 2) 35.9%, 34.0%, 22.1%, 21.7% and 20.9% of respondents had symptoms at shoulder, neck, elbow, wrist, and fingers respectively, 3) The effect of ‘daily time of data use’, ‘monthly costs’ for MSDs of respondents was significant. Specifically, this study has some significance since it tries to identify the relationship between MSDs symptoms and characteristics of smartphone usage. The results of the study can be good basis for better design and user guidelines of smartphone to prevent MSDs associated with smartphone usage.

This study tried to identify the problems associated with the posture to be analyzed and tried to suggest guidelines for MSDs(Musculoskeletal Disorders) evaluation based on working posture. A total of 50 jobs from 3 different types of industries(electronics, hospitals, automobiles) were used for MSDs evaluation study which was done by 6 observers. Two indexes were applied to identify the problem in this study which were percentage of agreement and counter-time-error rate. Specifically, ‘counter-time-error rate’ represented a degree of consistency in terms of selecting the posture to be analyzed time after time. Main results of the study were as follows; 1) The average percentage of agreement for representative posture for whole body was relatively higher than that for representative postures for individual body parts, 2) The counter-time-error rate(%) has been reduced as the evaluation process has repeated for the same job. 3) The counter-time-error rate(%) for electronics, hospitals, and automobiles were 63.4%, 61.2%, and 67.3% respectively. 4) The counter-time-error rate(%) for the job with the work cycle of 0.5 to 2 minutes were lower than that of the jobs with the work cycles less than 0.5 minute or greater than 2 minute. 5) The work cycles and the number of trials had significant effects on counter-time-error rate while the types of industries did not have significant effects on counter-time-error rate. Some guidelines could be prepared from the results of the study. Probably, there should have an extension in terms of form and matter for this study in order to have more practical output.

The study conducted statistical analysis of survey on the 239 workers participating in national Tower Crane installation/dismantlement in order to identify work environment and health hazard exposure of Tower Crane workers. Consequently for work related safety status of Tower Crane workers, the number of installation/dismantlement work was the highest at 15-20 times per month, and safety equipments were not arranged at work and they felt highly anxious when boarding on the Tower Crane. Furthermore, it is found that they feel anxious working in the influence of the weather, noise, vibration, wind, the sun ray, and structure characteristic. They have very low satisfaction in the insecureness of workplace and the work environment, and recognizes that their work affect highly on the health. 81.6% of workers have experienced accident at work, the cause of accidents were mainly due to poor work environment, and the health abnormality they have experienced were mostly fatigue and concentration reduction. For job stress, job demand and conflict in relationship were the highest sections. Total 66.5% of workers complained of musculoskeletal disorder related subjective symptom, and back pain patients were the highest of all groups.

This study tried to identify the effects of ergonomic risk factors for absence from work of fire fighters in Korea. A self-administered questionnaire was prepared for this study. The questionnaire consisted of several parts such as 'general information', 'work-related factors', 'physical & chemical risk factors', 'ergonomic risk factors', and 'absence information'. A total of 7,098 fire fighters participated in this study. The data obtained from the survey was mainly analyzed by logistic regression. A total of 856 out of 7,098 fire fighters experienced absence from work. The risk factors such as gender, age, marital status, education level, total work year, work area. position, job rotation, noise, dust, organic solvent, skin contact with chemical substance, toxic waste, regional vibration, manual material handling, continuous standing posture, awkward working posture were associated with absence from work. Specifically, awkward working posture and manual material handling from ergonomic risk factors were major risk factors for absence from work.

본 연구는 미용업 분야를 헤어, 네일, 피부, 메이크업으로 나누어 사고재해 실태와 사용 제품에 대한 안전 인식도를 비교하기 위하여 수행되었다. 그 결과 근무하는 사업장의 작업 시 발생하는 유해요인으로는 분진, 근골격계, 화학 물질 함유 제품의 유기용제 순으로 높게 나타났으며, 지난 1년 동안의 사고 및 재해는 26.3%가 경험한 것으로 파악되었다. 사고나 재해의 종류로는 베임, 인대 늘어남, 하지 정맥류 등의 근골격계 이상이 가장 많았다. 미용업에서 사용되고 있는 제품의 화학물질 함유에 대한 인지도는 77.2%, 중금속 함 유에 대하여 인지도는 59.1%로 나타났으며, 미용업 관련 제품의 표시사항(성분, 주의 사항 등)에 대한 확인 여부는 ‘중요한 내용만 확인’한다는 응답이 가장 많았다. 화학물질에 대한 물질안전보건자료(MSDS)의 인지여부는 88.8%가 알지 못하는 것으 로 나타났으며, 물질안전보건자료(MSDS)에 대한 인식도 및 사업장의 비치 여부가 낮 은 것으로 파악되었다. 안전교육의 필요성은 73.6%로 높게 나타나 안전 교육에 대한 대책 마련이 요구되었다. 본 연구는 미용업 전반에 대한 사고재해 실태 및 안전의식에 관한 포괄적인 연구가 수행되어 미용업 근로자의 안전의식 고취와 정책적 안전관리 방안, 근로자 건강관리의 기초 자료로 활용되기를 기대한다.