• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.535-541
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• 2020

FCAW is used mainly in the welding of carbon steel and alloy steel because it can be welded in all positions and can obtain excellent quality at sites with variable working conditions. Recently, many studies in Korea have estimated the fatigue strength, residual stress, and deformation, and to develop a fillet welding process. On the other hand, there have been few studies of the mechanical properties based on the strength, macro and magnetic particle test results for fillet welding. This study shows the following results through fillet welding, macro testing and strength testing using SM490A (solid-structure rolled steel) for thick plates using SS400 (rolled steel) for the upper plate and FCAW. The hardness test, macro test and magnetic particle test were then conducted. The hardness tests showed that all result values were smaller than the KS B 0893 standard values of 350Hv. The macro-test showed that each type of welded part was in a normal organic state and that there were no internal errors, bubbles, or impurities on the front of the welded part. Therefore, there were no concerns about lamination. The magnetic particle examination showed no problems.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.4
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• pp.101-109
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• 2014

It is an essential element for the establishment of image processing related systems to find the exact contour from the image of an arbitrary object. In particular, if a vision system is established to inspect the products in the automated production process, it is very important to detect the contours for standardized shapes such lines and curves. In this paper, we propose a prototype adaptive dynamic contour model, p-Snake with improved contour extraction algorithms by adding the prototype energy. The proposed method is to find the initial contour by applying the existing Snake algorithm after Sobel operation is performed for prototype analysis. Next, the final contour of the object is detected by analyzing prototypes such as lines and circles, defining prototype energy and using it as an additional energy item in the existing Snake function on the basis of information on initial contour. We performed experiments on 340 images obtained by using an environment that duplicated the background of an industrial site. It was found that even if objects are not clearly distinguished from the background due to noise and lighting or the edges being insufficiently visible in the images, the contour can be extracted. In addition, in the case of similarity which is the measure representing how much it matches the prototype, the prototype similarity of contour extracted from the proposed p-ACM is superior to that of ACM by 9.85%.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.957-963
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• 1999

Effects of cryoprotectants on protein denaturation of soybean curd, tofu, during frozen storage were examined. A whole-coagulated non-press tofu was prepared by adding 2% of isolated soybean protein to soy milk in order to prevent loss of added cryoprotectants. The cryoprotectants added were glocose, glycerol, sorbitol, propylene glycol, and tripolyphosphate. The texture characteristics of soybean curds before and after frozen storage were measured by sensory evaluation and Texture analyzer, and the results were evaluated by response surface methodology (RSM). Glucose, glycerol, sorbitol, and sodium tripolyphosphate were effective as single cryoprotectant, and the mixtures of glucose and sodium tripolyphosphate, and sorbitol and propylene glycol were also effective in minimizing textural change during freezing. Overall, the mixture of cryoprotectants were more effective than single cryoprotectant. According to the RSM, the maximum effect of cryoprotectants in minimizing textural changes during freezing was obtained with the mixture of 2.1% glucose, 6.7% glycerol, 2.1% sorbitol, 0.4% propylene glycol, and 0.3% sodium tripolyphosphate. However, considering the sensory acceptability, the optimum use of cryoprotectants in frozen tofu was 1% glucose, 2% glycerol, 1% sorbitol, 0.2% propylene glycol, and 0.5% sodium tripolyphosphate.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.56-63
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• 2017

In this study, we evaluated physicochemical properties and sensory characteristics of teriyaki sauce made by using the shell, the byproduct of red snow crab. Moisture content was the highest in fried FRC and the lowest in immersed SOC- while viscosity exhibited contrary tendency. The pH was the highest in dried DRC and the lowest in untreated RAC. Chromaticity was the highest in fried FRC for L, a, and b values altogether. Such result was considered attributable to elution of astaxanthin, a fat-soluble dye protein, which affected chromaticity while it underwent pre-treatment by being fried. Salinity was the highest in fried FRC and lowest in immersed SOC. Available solid contents exhibited contrary tendency. The total free amino acid content was the highest in immersed SOC and the lowest in untreated RAC. Contents of essential amino acids and tasty amino acids, the free amino acids, were the highest in SOC, suggesting that savory taste manifested the most noticeably among specimens treated differently by varying methods. The results of preference test showed that SOC, which showed the highest free amino acid content, also showed the highest preference in terms of outwards appearance, fragrance, taste, texture, and overall items of preference. Those results suggested that the immersion of red snow crab shell increased elution of available solid content and tasty components, influencing the preference of overall taste of teriyaki sauce positively, concerning pre-treatment methods. Based on overall results of the experiment in this study, pre-treatment involving immersion would lead to production of teriyaki with excellent nutrition and sensory features in connection with the use of red snow crab shell for manufacturing teriyaki.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.466-472
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• 2006

In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The $30\;^{\circ}Brix$ was a suitable condition in from 1.5 to $40\;^{\circ}Brix$ RSCCE by sensory evaluation. Lactic acid and succinic acid were major compounds in non-volatile organic acids detected in both $30\;^{\circ}Brix$ RSCCE and hepatopanceras. The 5 compounds such as AMP, HxR, IMP, ATP and GMP were major in ATP related compounds of $30\;^{\circ}Brix$ RSCCE, whereas 3 compounds including IMP, GMP and Hx in hepatopanceras. The content of total free amino acids in hepatopancreas was 5.6 times higher than in $30\;^{\circ}Brix$ RSCCE. The major compounds in $30\;^{\circ}Brix$ RSCCE were followed by methionine, lysine, arginine, valine, histidine, alanine, hydroxy proline, and glycine in that order, whereas methyl histidine, leucine, alanine, glutamic acid, glycine, valine, threonine, taurine, isoleucine, and serine were followed in hepatopancreas. By adding 0.5%(w/w) hepatopancreas in $30\;^{\circ}Brix$ RSCCE, crab meat-like odor was kept high level by sensory evaluation.

• Food Science of Animal Resources
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• v.23 no.1
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• pp.21-27
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• 2003

This study was carried out to investigate the effect of curing method(tumbling and immersion) and curing time (10 min to 48 hrs) on pH, color, product yield, cooking yield, water holding capacity, shear force, and sensory evaluation of cured pork meat with soy sauce. Curing method had an effective on color of cured meat(before cooking), Meats were tumbled for 30 min, followed by 24 hr and 48 hr delay period showed higher lightness than meat immersed for 24 and 48 hrs, respectively. Tumbling processing improved product yield and cooking yield as compared to immersion counterpart. Therefore, tumbled meat had significantly greater product yield(p <0.05) during working time for 30 min. Increasing curing time improved water holding capacity and tenderness. Although curing time had no influence on sensory evaluation, tumbling processing improved sensory evaluation of texture, juiciness, and overall acceptability fer cured pork meat with soy sauce, as compared to immersion counterpart.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.48 no.10
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• pp.72-81
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• 2011

In this paper, we proposed and designed a novel floating point converter which supports single and double precisions of IEEE754 standard. The proposed convertor supports conversions between floating point number single/double precision and signed fixed point number(32bits/64bits) as well as conversions between signed integer(32bits/64bits) and floating point number single/double precision and conversions between floating point number single and double precisions. We defined a new internal format to convert various input types into one type so that overflow checking could be conducted easily according to range of output types. The internal format is similar to the extended format of floating point double precision defined in IEEE754 2008 standard. This standard specifies that minimum exponent bit-width of the extended format of floating point double precision is 15bits, but 11bits are enough to implement the proposed converting unit. Also, we optimized rounding stage of the convertor unit so that we could make it possible to operate rounding and represent correct negative numbers using an incrementer instead an adder. We designed single cycle data path and 5 cycles data path. After describing the HDL model for two data paths of the convertor, we synthesized them with TSMC 180nm technology library using Synopsys design compiler. Cell area of synthesis result occupies 12,886 gates(2 input NAND gate), and maximum operating frequency is 411MHz.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1290-1295
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• 2013

The aim of this study was to evaluate the quality characteristics of bread supplemented with extruded corn fiber. The extrusion was conducted as the moisture content of the corn fiber reached 30% and 40% (at $140^{\circ}C$ and 200 rpm). The bread baked with 5% extruded corn fiber at a 40% feed moisture exhibited the highest specific volume. The hardness of the bread supplemented with 10% corn fiber was the highest during storage compared to bread supplemented with extruded corn fiber and the control (100% wheat flour). However, the hardness of bread with corn fiber or extruded corn fiber (5%) was lower than the control. In the sensory evaluation, preferences decreased with the increased addition of untreated and extruded corn fiber. Quality characteristics, such as specific volume and texture, of bread baked with extruded corn fiber were better than bread baked with corn fiber. This improvement in quality is likely due to modification of corn fibers and starch gelatinization from the extrusion process. Supplement of extruded corn fiber had the potential for bread making compared to raw corn fiber.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.6 no.2
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• pp.122-128
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• 2005

A feasibility study on the application of self?shielded flux cored arc welding to the on-site SM520 steel bridge box fabrication for express trains and high way construction instead of gas-shield flux cored arc welding was conducted in terms of weld soundness, mechanical properties, toughness and microstructures. All welded specimens made with the self?shielded FCAW process were tested by magnetic particle and ultrasonic techniques and they were found to be sound. All multipass weld specimens made with both self-shielded and gas-shielded FCAW processes showed yield and tensile strengths of $462{\sim}549\;MPa$ and $548{\sim}640\;MPa$, respectively. The impact values of Charpy V-Notch weld specimens also met with the required value of 40J at $-20^{\circ}C$. The hardness values of the top area of weldments were higher than those of the bottom area because of higher residual stresses in the near surface. It was found that welding characteristics of SM520 steel by the on-site welding conditions with self-shielded FCAW showed almost equivalent to those by gas-shielded FCAW in terms of sound welds, mechanical properties and microstructure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.754-760
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• 2006

This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at $20^{\circ}C$ for several days up to acidity $0.5{\pm}0.1%$, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on $F_{60}$ value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and $80^{\circ}C$, respectively. The quality changes of the processed kimchi were measured during storage at $20^{\circ}C$. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about $10^{2}{\sim}10^{3}$ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.