• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.10a
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• pp.807-810
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• 2009

In this paper, we consider the shortest path problems in a simple polygon. The shortest path between two points inside a polygon P is a minimum-length path among all paths connecting them which don't pass by the exterior of P. A linear time algorithm for computing the shortest path in a general simple polygon requires triangulating a polygon as preprocessing. The linear time triangulating is known to very complex to understand and implement it. It is also inefficient in cases without very large input size. In this paper, we present the customized shortest path algorithms for specific polygon classes such as star-shaped polygons, edge-visible polygons, and monotone polygons. These algorithms need not triangulating as preprocessing, so they are simple and run very fast in linear time.

• Proceedings of the Korea Database Society Conference
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• 2010.06a
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• pp.99-107
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• 2010

BSC(Balanced Scorecard)는 재무적 성과지표의 한계를 지양하고 고객관점, 내부 프로세스 관점, 학습과 성장 관점, 재무 관점의 다양한 관점에서 성과측정시스템으로 상용 될 수 있을 뿐만 아니라 전략의 해석, 전략적 캐스케이딩(cascading), 전략적 자원분배, 전략적 학습도구를 위한 전략관리시스템으로 또한 의사소통도구로서 사용된다. 분 논문에서는 대학내의 학과들이 각각 개별적인 특성이 존재하고 학과의 제한된 자원과 역량하에서의 효율적인 운영과 이에 대한 조직적인 접근방법이 필요하기 때문에 학과조직에 BSC를 적용하는 방안을 모색하였다. 이러한 학과 BSC는 대학 전체 또는 그 상위조직의 BSC를 위한 토대로 이용될 수 있을 뿐만 아니라 교육에 관련한 다양한 인증 및 평가와 연계할 수 있을 것이다. 또한 본 논문에서는 최소한의 프로그래밍과 이해하기 용이한 수행규칙, 그리고 유연한 개정을 위하여 비즈니스 규칙(Business Rule)으로 이루어지는 BRMS(Business Rule Management System)로 학과 BSC를 설계할 수 있는 방안을 모색하였다.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.682-687
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• 1999

The destruction of tissues by volume increase at food freezing is accepted as one of the factor responsible for quality damage. For this reason, the internal pressure developed in meats were investigated with a pressure transducer during freezing, frozen storage and thawing. Increasement of 6.33% for volume and $942.17\;kg/cm^2$ for density at $-20^{\circ}C$ for beef were shown. In quick and slow freezing of beef, internal pressure reached to highest point after reached to the lowest point at initial of the zone of ice crystal formation. The internal pressure was approximately $8{\sim}10\;psig$ and pressure difference was about 1 psig, which was bigger in immersion freezing than that of still-air freezing. During frozen storage of pork, internal pressure of $1.84{\sim}2.32\;psig$ occurred repeatedly as a function of sample weight at material temperature difference of ${\pm}1^{\circ}C$. The internal pressure during thawing of pork was decreased slowly after rapid increase to the maximum for less than 5min at the beginning of thawing. Internal pressure value at thawing was higher than that at freezing in most cases. Internal pressure of beef with thermal equalized freezing was about $1{\sim}4\;psig$, which was lower than that of non-thermal equalized freezing. Also, freezing time was shortened to $10{\sim}20%$.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.6
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• pp.842-849
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• 2022

With the development of deep learning technology, there are many cases of using DNNs in embedded systems such as unmanned vehicles, drones, and robotics. Typically, in the case of an autonomous driving system, it is crucial to run several DNNs which have high accuracy results and large computation amount at the same time. However, running multiple DNNs simultaneously in an embedded system with relatively low performance increases the time required for the inference. This phenomenon may cause a problem of performing an abnormal function because the operation according to the inference result is not performed in time. To solve this problem, the solution proposed in this paper first reduces the computation by applying the Tucker decomposition to DNN models with big computation amount, and then, make DNN models run in parallel as much as possible in the unit of hidden layer inside the GPU. The experimental result shows that the DNN inference time decreases by up to 75.6% compared to the case before applying the proposed technique.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.

• Journal of the KSME
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• v.31 no.3
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• pp.293-299
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• 1991

단섬유보강 금속복합재료의 2차가공은 금속복합재료의 넓은 범위 응용을 위해 필히 요구된다. 여러 가공방법 중 하나인 열간압출시 보강섬유파괴 및 계면에서의 접합분리 및 균열발생이 없는 제조공정의 최적화를 위해서 가공시 내부조직의 소성변형 기구 규명보다 압출력에 의한 응력분 포와 기지재료와 보강섬유 사이 계면 변화 및 기계적 특성 관계규명이 정량적으로 요구된다. 본 글에서는 유한요소법을 이용하여 계면에서의 접합상태를 임의로 가정하여 압출조건에 따른 압 출후의 보강섬유 방향 및 계면균열 및 접합분리를 거시적으로 예측하고, advanced shear-lag을 이용하여 균열 전, 후의 응력. 변형관계를 미시적으로 규명할 수 있음을 제시하였다. 그러나 향후 현상적 모델인 shear-lag 모델을 수학적 모델인 균질화법에 도입하면 미시적. 거시적 거 동해석이 함께 요구되는 금속복합재료의 열간압출거동 해석을 일체적으로 행할 수 있어 효율적 이고 정확한 예측이 가능하리라고 사료된다.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.40 no.3
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• pp.172-180
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• 2003

The purpose of this study is to observe the heat transfer process in in-vivo human muscle based on Proton Resonance Frequency(PRF) method in Magnetic Resonance Imaging(MRI). MRI was obtained to measure the temperature variation according to the heat transfer in phantom and in-vivo human calf muscle. A phantom(2% agarose gel) was used in this experiment. MR temperature measurement was compared with the direct temperature measurement using a T-type thermocouple. After heating agarose gel to more than 5$0^{\circ}C$ in boiling hot water, raw data were acquired every 3 minutes during one hour cooling period for a phantom case. For human study heat was forced to deliver into volunteer's calf muscle using hot pack. Reference data were once acquired before a hot pack emits heat and raw data were acquired every 2 minutes during 30minutes. Acquired raw data were reconstructed to phase-difference images with reference image to observe the temperature change. Phase-difference of the phantom was linearly proportional to the temperature change in the range of 34.2$^{\circ}C$ and 50.2$^{\circ}C$. Temperature resolution was 0.0457 radian /$^{\circ}C$(0.0038 ppm/$^{\circ}C$) in phantom case. In vivo-case, mean phase-difference in near region from the hot pack is smaller than that in far region. Different temperature distribution was observed in proportion to a distance from heat source.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.465-471
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• 2009

To prevent the explosive spalling of the high strength concrete and control the rise of temperature in the steel rebar during fire, a fiber cocktail method has been proposed simultaneously with the use of polypropylene and steel fiber. After applying the fiber cocktail (polypropylene and steel fibers) into the mixture of high strength concrete with a compressive strength of between 40 and 100 MPa and evaluating the thermal properties at elevated temperatures, the fire test was carried out on structural members in order to evaluate the fire resistance performance. Two column specimens were exposed to the fire without loading for 180 minutes based on the standard curve of ISO-834. No explosive spalling has been observed and the original color of specimen surface was changed to light pinkish grey. The inner temperature of concrete dropped rapidly starting from 60mm deep. After 60 minutes of exposure to the fire, the temperature gradient of fiber cocktail reinforced high strength concrete was measured as 2.2oC/mm, which is approximately 5 times less than that of normal concrete. The final temperatures of steel rebar after 180 minutes of fire test resulted in 488.0oC for corner rebar, 350.9oC for center rebar, and 419.5oC for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 137.1oC The tendency of temperature rise in concrete and steel rebar changed between 100oC and 150oC The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.473-480
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• 2009

The 180 minutes fire test based on the standard curve of ISO-834 were conducted on three RC column specimens with different constant axial loading ratios to evaluate the fire performance of fiber cocktail (polypropylene+steel fiber) reinforced high strength concrete column. The columns were tested under three loading levels as 40%, 50%, and 61% of the design load. No explosive spalling has been observed and the original color of specimen surface has been changed to light pinkish grey. The maximum axial displacements of three specimens were 1.5~2.2 mm. There was no reduction in load bearing capacity of each specimen exposed to fire and no effect were observed on the fire performance within 61% of the design load. The tendencies of the results with loading, such as the temperature distribution of in concrete and the changes in temperature rise due to the water vaporization in concrete, are very similar to those without loading. The final temperatures of steel rebar after 180 minutes of fire test resulted in 491.4${^{\circ}C}$ for corner rebar, 329.0${^{\circ}C}$ for center rebar, and 409.8${^{\circ}C}$ for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 153.7${^{\circ}C}$ㅍ. The tendency of temperature rise in concrete and steel rebar changed after 30~50 minutes from the starting time of the fire test because the heat energy influx into corner rebar is larger than that into center rebar. The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.142.2-142
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• 2003

본 연구에서는 풋고추, 대파와 깻잎에 물리적인 장해를 주지 않고 저장성을 향상시킬 수 있는 열처리 조건을 설정하고, 열처리한 채소의 MAP에 적합한 포장재를 검색하기 위한 실험을 수행하였다. 대파를 55$^{\circ}C$ 온수에서 1분 침지하고, 풋고추와 깻잎은 5$0^{\circ}C$ 온수에서 10초와 5초 각각 침지하면 저장 중 관능적 품질이 비열처리한 대조구보다 우수하게 나타났다. 열처리한 채소의 호흡속도는 비열처리 채소에 비하여 30~45%정도 상승하였다. 열처리 채소의 MAP에 적합한 포장재를 검색하기 위하여 기체 투과도가 서로 다른 포장재 LDPE, CPP, PD900, MPD2055, SM60에 열처리한 채소를 포장한 후 1$0^{\circ}C$에서 4주간 저장을 하였다. 포장 표면에 5mm의 구멍을 뚫은 대조구와 핀홀이 있는 SM60은 저장 2주 이후 부터 중량감소가 심하게 일어났다. 깻잎은 포장내부의 $CO_2$ 농도가 높게 유지되는 CPP에 포장할 때, 저장 2주부터 $CO_2$ 장해로 인하여 표면의 갈변과 연화가 심하게 일어났으며, 풋고추는 저장 3주부터 표면의 색상이 약간 붉은 색을 나타내기 시작하였다. 열처리 풋고추와 깻잎을 MDPE 포장에 저장을 하면 각각 저장 4주와 3주까지는 시장품질의 한계선으로 신선도가 유지되었다. 그러나 대파는 포장 내부의 $CO_2$ 농도가 높은 CPP에 포장할 경우 발근이 억제되며 저장 4주까지 시장품질 이상을 유지하였다.