• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2016.05a
• /
• pp.42-43
• /
• 2016

해양분야에 e-Navigation 전략이 도입되면서 안전한 항행 지원을 위해 기존의 제품을 재설계 하거나 새로운 제품 설계가 이루어지고 있다. 항행 지원에 소프트웨어시스템의 영향이 커지고 있기 때문에 안전하고 견고한 시스템의 설계는 매우 중요하며, 이를 위해 높은 품질의 확보가 필요하다. IMO에서는 이러한 제품 설계를 위해 적절한 품질을 보장하고 목적에 맞는 제품 설계에 대한 내용을 담고 있는 소프트웨어 품질 보증 및 인간 중심 설계 가이드라인을 공식 승인하였다. 가이드라인에서 품질 보증은 제품 품질, 데이터 품질, 사용상 품질을 만족할 것을 포함한다. 다양한 품질 속성을 만족하기 위해서는 품질 속성간의 우선순위화가 필요하다. 본 논문에서는 안전하고 견고한 소프트웨어 시스템을 위해 AHP기법을 이용하여 제품에 따른 품질 속성을 우선순위화 하고, 전 개발 단계에 걸쳐 품질 속성이 반영되고 평가 될 수 있도록 한다.

• Korean Journal of Human Ecology
• /
• v.5 no.1
• /
• pp.81-88
• /
• 1996

The effects of water to rice ratio on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation and instrumental test by Instron. The result of sensory evaluation revealed more significant difference in most of texture characteristics than flavour. As the water to rice ratio increased, the moisture content of cooked rice increased and the value of moistness and plumpness increased but that of hardness decreased. Overall eating quality was the highest in cooked nonwaxy rice with 1.4(water/rice) and in cooked waxy rice with 1.2(water/rice). In the case of instrumental test, hardness showed highly significant difference and the value of hardness of nonwaxy cooked rice was greater than that of waxy cooked rice.

• Journal of Korea Multimedia Society
• /
• v.16 no.10
• /
• pp.1163-1170
• /
• 2013

Digital watermarking techniques have been used as one of the means for copyright protection and authentication of multimedia data. Conventional Chinese Remainder Theorem(CRT)-based spatial domain watermarking techniques do not perform well under JPEG compression. However, it is seen that the CRT-based watermarking technique in Discrete Cosine Transform(DCT) domain performs well for JPEG compression. In this paper, an improved CRT-based image watermarking method in the DCT domain is proposed. The proposed method provides better robustness which decreases changes of absolute difference of residues against rounding errors due to DCT conversion and various attacks. Experimental results show that the proposed method has a good robustness against various attacks compared with the conventional CRT-based watermarking in DCT domain.

• Journal of the Korea Society of Computer and Information
• /
• v.10 no.5 s.37
• /
• pp.103-108
• /
• 2005

In this Paper, we proposed a novel robust watermarking technique using PIM and 2D barcode for the copyright of the digital images. Because human is impervious to the change in the complex area, the embedding watermark to the selected coefficients using PIM enhances invisibility. A 2D barcode image is used for watermark in this research. The 2D barcode contains more information than conventional ID barcode and includes the error correction algorithm. Therefore the watermarking algorithm using 2D barcode enhances the robustness of watermark. From the experimental results , the proposed algorithm shows better invisibility and robustness performance in a general signal Processing such as JPEG and SPIHT lossy compression.

• Korean journal of food and cookery science
• /
• v.12 no.1
• /
• pp.1-5
• /
• 1996

The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.1
• /
• pp.58-62
• /
• 1996

취식시 열수처리하여 수분이내에 누룽지의 고유의 풍미를 지니고 식감이 우수하여 보구언력이 빠른 즉석 누룽지를 개발하기 위한 목적으로 취반조건을 찜솔 취반, 압력솥 취반 그리고 다단식 증기솥 취반을 따르고 누룽지의 제조공정인 쌀의 침지, 취반, 굽기, 건조의 네단께의 기본공정을 검토하여 누룽지를 제조하였으며 취반조건에 다른 누룽지 이화확적 성질을 비교 실험하였다. 취반조건에 따른 누룽지 용출액의 총당 함량은 다단식 증기솥 취반이 7분에서 1.99%호 최대 함량을 보였고 압력솥 취반은 7분에서 1.92%였으며 찜솥 취반은 5분에서 1.22%의 함량을 보였다. 누룽지 가루의 물 결합능력은 다단식 증기솥 취반이 6.4(쌀 가루의 2.5배), 찜솥 취반이 6.2(쌀가루의 2.4배), 압력솥 취반이 6.1(쌀 가루의 2.3배)이었다. 누룽지의 기호도 조사결과, 다단식 증기솥 취반의 누룽지에서는 색, 견고성, 점착성 그리고 전체적인 선호도가 높게 나타났으며, 압력솥 취반 누룽지에서는 탁한 정도, 구수한 냄새, 구수한 맛의 관능 특성치가 높게 나타났고 찜솥 취반의 누룽지에서는 점착성의 항목을 제외한 다른 관능특성치에서 가장 낮은 결과를 보였다. 또한 전체적 선호도와 상관관계가 있는 특성치로는 구수한 맛, 견고성, 점착성이었다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.4
• /
• pp.642-646
• /
• 2000

Fish paste was prepared to enhance physiological functions by adding 2.5, 5 and 10% dietary fiber isolated from ascidian (halocynthia roretzi) tunic. Hardness, adhesiveness, gumminess, chewiness and shear force of the fish paste were increased with addition of the dietary fiber. Water activity and Hunter's color values of the fish paste were not significantly changed by addition of the dietary fiber. Results of sensory evaluation indicated that no difference was observed in color, texture and overall acceptance (p<0.05). However, the fish paste with 5% dietary fiber scored the highest and was generally preferred by sensory panels.

• The Journal of the Korea Contents Association
• /
• v.5 no.2
• /
• pp.87-94
• /
• 2005

In this paper, we present a new watermarking algorithm in which a watermark is created based on the energy of the original image and embedded into the image by replacement. The watermark is adjusted to have a certain proportional amount of energy based on one of the original image and embedded into the DFT magnitude component replacing original coefficients. This scheme reduces degree of quality degradation in a watermarked image by maintaining energy and strengthen robustness against attacks by embedding a strong watermark. From the result of experiment, we confirmed that the proposed algorithm had high invisibility of 47.6dB of PSNR and could reconstruct 98.9% of message on average.

• Korean Journal of Food Science and Technology
• /
• v.18 no.4
• /
• pp.325-328
• /
• 1986

Packsulkis (Korean traditional rice cake) were prepared by addition of sucrose, fructose, sorbitol, aspartame or saccharin to rice flour and were investigated for sensory and textural properties. The sensory characteristics of packsulkis containing various sweetening agents were significantly different among the sweetners used except in ease of swailowing and bitterness. Expecially packsulki prepared with sorbitol showed the greatest hardness, moistness and gumminess among the groups. The results of textural properties measured by Instron similar trend of sensory evaluation.

• Korean journal of food and cookery science
• /
• v.7 no.1
• /
• pp.35-43
• /
• 1991

Ssooksulgis made with different levels of Mugworts were tested to investigate the texture characteristics by sensory evaluation and mechanical test in this study. As a result of the sensory evaluation for Ssooksulgis with the levels of 0%, 10%, 20%, 30% and 40% , the consistency, texture, moistness and flavor were increased according to the increase of the added Mugworts. In view of color and overall quality, 30% Ssooksulgis was preferable than those of other mixing levels. In the texturometer measurement for Ssooksulgis, hardness tend to decrease, while springiness and cohesiveness tend to increase according to the increase of the added Mugworts. As for Ssooksulgis, the consistency and moistness in sensory evaluation correlated significantly with the cohesiveness and correlated negatively with hardness, chewiness, gumminess in mechanical test (p<0.01).