• Journal of Biomedical Engineering Research
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• v.25 no.5
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• pp.329-334
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• 2004

The electronic nose (E-nose) recently finds its applications in medical diagnosis, specifically on detection of diabetes, pulmonary or gastrointestinal problem, or infections by examining odors in the breath or tissues with its odor characterizing ability. The odor recognition performance of E-nose can be improved by manipulating the sensor array responses of vapors in time-profile forms. The different chemical interactions between the sensor materials and the volatile organic compounds (VOC's) leave unique marks in the signal profiles giving more information than collection of the conventional piecemal features, i.e., maximum sensitivity, signal slopes, rising time. In this study, to use them in vapor recognition task conveniently, a novel time-profile method was proposed, which is adopted from digital image pattern matching. The degrees of matching between 8 different vapors were evaluated by using the proposed method. The test vapors are measured by the silicon-based gas sensor array with 16 CB-polymer composites installed in membrane structure. The results by the proposed method showed clear discrimination of vapor species than by the conventional method.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.220-224
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• 2002

Alaska pollock roe is mainly used for the production of salt-seasoned and fermented seafood (Myungran-jeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In this study, the broken roes of Alaska pollock were salt-seasoned and stuffed into cellulose casing for commercial production. The chemical and microbial changes of the broken roes of Alaska pollock stuffed into cellulose casing fermented at 5 and $25^{\circ}C$, respectively, were analyzed at different ripening periods. On 5 week fermentation, pH decreased down to 5.60 and 5.10 at 5 and $25^{\circ}C$, respectively, but the amounts of lactic acid, amino-nitrogen, and volatile basic nitrogen increased continously as ripening period increased, higher at 25 than $5^{\circ}C$. The amounts of amino-nitrogen, 620 and 780 mg/100 g, were the highest on 3 week fermentation at $5^{\circ}C$ and on 1 week at $25^{\circ}C$, respectively. The numbers of total viable cell and lactic acid bacteria, $3.1{\times}10^6$ and $3.1{\times}10^5\;CFU/g$ at $5^{\circ}C$, and $1.9{\times}10^7$ and $2.8{\times}10^6\;CFU/g$ at $25^{\circ}C$, respectively, were the highest on 2 week fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.151-152
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• 2003

최근 NMR, MRI, x-선 등 전자파의 기술이 발전되면서 이들을 이용하여 내부품질을 검출하는 보다진보된 연구가 수행되고 있다. 관련 연구로는 자기공명영상을 이용하여 내공수삼 및 정상수삼의 내부를 촬영하여 T$_1$, T$_2$의 값을 측정하여 내부조직의 이상유무를 추정하였고, 또한 MRI에 의해 수삼의 내부품질 뿐만 아니라 연근 판정 가능성을 검토하는 등 많은 연구가 수행되고있다. 이 연구에서는 MRI 시스템을 이용하여 수삼의 내부단면 영상을 획득하여 내부결함 유무를 검출하고, 또한 동일한 수삼을 대상으로 홍삼 제조 후 내부품질의 변화 특성을 조사하고자 수행하였다. 공시재료는 충북 음성에 있는 인삼연초연구원에서 4~6년 근 된 수삼을 이용하였고, 시험 장비로는 국내 MRI 생산 전문 업체인 ISOL Tech. Co.에서 개발한 의료용 장비인 CHORUS 1.5T(자속밀도 1.5 Tesla)를 이용하였다. 슬라이스 두께/간격은 5mn/5mn, 촬영 단면수는 15장/시료, 영상영역(FOV)은 180mmx90mm, image size는 256$\times$128 pixels 그리고 TR/TE는 각각의 이완상수별로 500/13(Tl), 4,000/63(T2) 및 2,200/21(Pd)에 대한 단면영상을 얻었다. 5개의 수삼을 동시에 뇌두에서 뿌리 쪽으로 MR 단면영상을 획득하였다. 이완상수 T$_1$, T$_2$, Pd에 대해서 MR 영상을 획득하였으며, 총 15장의 단면 영상 중 내부 상태를 가장 잘 식별 할 수 있는 영상을 조사한 결과 T$_1$과 Pd에서 촬영한 영상에서는 내부상태가 잘 나타났으나, T$_2$에서 얻은 영상은 영상의 손실이 많이 발생되었다. 한편, T$_1$에 대해서 뇌두에서 뿌리쪽으로 가면서 각 위치에 따라 수삼 내부의 부패된 영상이 나타나 이에 대한 판정은 가능한 것으로 나타났다. 2000년도와 2001년도에 각각 수확.저장된 수삼을 부위별로 단면영상을 MRI로 측정하고, 그 시료를 인삼연초연구원(음성시험장)에서 홍삼으로 제조한 후 수삼 상태에서의 내부품질과 홍삼으로 제조된 후의 내부품질 변화를 조사하였다. 총 20본의 수삼을 MRI 시스템으로 영상을 획득하였고, 모든 시료에 대해서 내부조직의 상태를 관찰하였다. 수삼의 수분함량은 뇌두로부터 1cm부위를 절단하여 조사하였고, 수삼조직은 절단시 단면의 달관 조사에 의한 성적이며 홍삼품질은 제조삼의 조직상태를 절단하여 육안판별로 검사하였다. 총 20본의 수삼 중 정상은 16본 이었고, 이들은 홍삼으로 제조된 후 내공 내백 등이 혼재되어 나타났으며 정상수삼이 정상홍삼으로 나타난 경우는 5본이었고, 내백은 5본, 내공은 6본으로 조사되었다. 또한 수삼에서 4본은 썩은 부위가 포함되어있는 수삼이었는데 홍삼으로 제조되었을 때 3본은 내백으로 되었고 1 본은 수삼에서 썩은 부위가 1/4정도로 미미해서 홍삼 제조시 정상으로 나타났다. 일반적으로 홍삼 제조시 내공의 발생은 제조공정에서 나타나는 경우가 많으며, 내백의 경우는 홍삼으로 가공되면서 발생하는 경우가 있고, 인삼이 성장될 때 부분적인 영양상태의 불충분이나 기후 등에 따른 영향을 받을 수 있기 때문에 앞으로 이에 대한 많은 연구가 이루어져야할 것으로 판단된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.414-420
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• 2010

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.

• Journal of Radiation Protection and Research
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• v.40 no.2
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• pp.101-109
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• 2015

Alpha spectrometry is typically used for the assessment of uranium particle concentrations and its accuracy can be directly related to the accuracy in which the radiochemical pre-treatment is conducted. Ashing and alkali fusion methods are typically used but the ashing method requires longer analysis time and the alkali fusion method is extremely costly. Therefore, a new pre-treatment method using ultrasonic cleaning was developed and its experimental result was compared against the two conventional methods in terms of pre-treatment time, convenience, cost, and recovery rate of a target material. The results that were obtained by the conventional methods(ashing and alkali fusion) and the new method were compared. Consequently, even though the shorter pre-treatment time was required, the new technique showed almost same recovery rate comparing with two conventional methods. The new method was also featured by its relatively lower cost and a simpler process than two conventional methods.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.10a
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• pp.329-331
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• 2018

In this paper, we propose a monitoring system that starts with the supply of raw materials for threading, is processed into a lathe machine, and checks for defects of the product are automatically performed by the robot with Smart Factory technology through assembly and disassembly. Completion check according to the production instruction quantity and production instruction is made by checking the production status according to whether or not the raw material is worn by the displacement sensor, and checking the pitch and the contour of the processed female and male to determine OK and NG. The robotic system acts as a relay for loading and unloading of raw materials, pallet transfer, and overall process, and it acts as an intermediary for organically driving. The location information of the threaded products is collected by using the non-contact wireless tag and the energy saving system Production efficiency and utilization rate were checked. The environmental sensor collects the air-conditioning environment data (temperature, humidity), measures the temperature and humidity accurately, and checks the quality of product processing. It monitors and monitors the driving hazard level environment (overheating, humidity) of the product. Controls for CNC and robot module PLC as a heterogeneous system.

• Korean Journal of Child Education & Care
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• v.17 no.2
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• pp.137-158
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• 2017

The purpose of current study was to investigate if there is a difference in perception of professionalism depending on MBTI personality types of infant childcare teachers. The subjects of present study were 350 infant childcare teachers. The results for each research question were as follows: First, when the relationship between MBTI personality types and perception of professionalism of infant childcare teachers was investigated, it was found that higher professionalism was evident when preference for judging(J) type of infant childcare teachers among MBTI personality types was stronger, and lower professionalism was evident if preference for perceiving (P) type was stronger. Second, the result of examining differences in perception of professionalism according to MBTI personality types of infant childcare teachers was that extrovert teachers had higher perception of professional knowledge and skills than introvert teachers and there was no difference in perception of professionalism between sensing and intuition types. Teachers of thinking type had higher perception about fairness and professional organizations than those of emotional type, and teachers of judging had higher perception about socio-economic status, community service, and professional knowledge and skills than those of perception. Based on this study result, discussion was made on the fact that provision of more proper role among child and infant classes may result in efficiency and emotional and professional support is necessary so that professionalism of infant childcare teachers may be heightened.

• Composites Research
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• v.23 no.6
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• pp.7-13
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• 2010

Type3 cylinder is a composite pressure vessel fully over-wrapped with carbon/epoxy composite layers over an aluminum liner, which is the most ideal and safe high pressure gas container for CNG vehicles due to the lightweight and the leakage-before-burst characteristics. During service in CNG vehicle, if a fiber cut damage occurs in outer composite layers, it can degrade structural performance, reducing cycling life from the original design life. In this study, finite element modeling and analysis technique for the composite cylinder with fiber-cut crack damage is presented. Because FE analysis of type3 cylinder is path dependant due to plastic deformation of aluminum liner in autofrettage process, method to introduce a crack into FE model affect analysis result. A crack should be introduced after autofrettage in analysis step considering real circumstances where crack occurs during usage in service. For realistic simulation of this situation, FE modeling and analysis technique introducing a crack in the middle of analysis step is presented and the results are compared with usual FE analysis which has initial crack in the model from the beginning of analysis. Proposed analysis technique can be used effectively in the evaluation of influence of damage on composite layers of type3 cylinder and establish inspection criteria of composite cylinder in service.

• Food Science and Preservation
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• v.14 no.6
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• pp.584-590
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• 2007

This study investigated quality characteristics of Aster scaber (color; firmness; vitamin C, chlorophyll and phenolic contents; and sensory properties) under blanching conditions of $90^{\circ}C$/25 min, $95^{\circ}C$/16 min, and $100^{\circ}C$/6 min, and salt concentrations of 0%, 1% and 2%. The contents of vitamin C, chlorophyll and total phenolic compounds, and firmness decreased by 39.5-60.3%, 26.2-31.5%, 45.6-50.1% and 50.7-51.1%, respectively, after blanching. For these parameters, treatment with 1% salt was 7.1-30.2%, 9.2-12.2%, 35.9-52.0% and 2.7-6.8% relative to the control, and drip water could be prevented by 3.3-23.4%. Results for treatment with 2% salt were (respectively) 22.7-34.1%, 10.4-20.7%, 55.5-80.4% and 13.8-17.3%, and drip water could be prevented by 23.9-27.3%. These results showed that 2% salt treatment had a greater effect on preservation of quality characteristics than 1% treatment and the control. With respect to sensory evaluation, the 2% treatment had lower overall acceptability than the 1% treatment because of the saltier taste. However, the 1% treatment was more acceptable than the control. The optimal blanching condition was found to be $100^{\circ}C$/6 min and 1% salt.