• Composites Research
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• v.37 no.3
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• pp.219-225
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• 2024

It is essential to develop a light-weight, high-performance structure for the deployable reflector antenna, which is the payload of a reconnaissance satellite, considering launch and orbital operation performance. Among them, the composite main reflector is a key component that constitutes a deployable reflector antenna. In particular, the development of a high-performance main reflector is required to acquire high-quality satellite images after agile attitude control maneuvers during satellite missions. To develop main reflector, the initial design of the main reflector was confirmed considering the structural performance according to the laminate stacking design and material properties of the composite main reflector that constitutes the deployable reflector antenna. Based on the initial design, four types of composite main reflectors were manufactured with the variable for manufacturing process. As variables for manufacturing process, the curing process of the composite structure, the application of adhesive film between the carbon fiber composite sheet and the honeycomb core, and the venting path inside the sandwich composite were selected. After manufacture main reflector, weight measurement, non-destructive testing(NDT), surface error measurement, and modal test were performed on the four types of main reflectors produced. By selecting a manufacturing process that does not apply adhesive film and includes venting path, for a composite main reflector with light weight and structural performance, we developed and verified a main reflector that can be applied to the SAR(Synthetic Aperture Rader) satellite.

• The Journal of the Convergence on Culture Technology
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• v.10 no.5
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• pp.827-832
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• 2024

The AI program Sora is a video production model that can be used innovatively and is the starting point of a major paradigm shift in video planning and production in the future. In this paper, through consideration of the characteristics, application, and process of the AI video production program, the characteristics of the AI design video production method were understood, and the production algorithm was considered. The detailed consideration and characteristics of the work creation process for the video graphic AI video generation program that will be intensified every year were examined. Next, the method of generating a customized video with a text prompt and the process of innovative production results different from the previous production method were considered. In addition, the design direction through the generation of AI images was studied through the review of the strengths and weaknesses of the image details of the recently announced AI music video results. By considering the security of the AI generation video Sora and looking at the internal process of the actual AI process, it will be possible to present indicators for the future direction of AI video model production and education along with the direction of the design designer and education system. In the text and conclusion, we analyzed the strengths and weaknesses and future status of OpenAI Sora image, concluded how to apply the Sora model's capabilities, limitations, quality, and human creativity, and presented problems and alternatives through examples of the Sora model's capabilities and limitations to increase human creativity.

• Knowledge Management Research
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• v.25 no.3
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• pp.47-71
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• 2024

AI-driven news recommendation systems are widely used today, providing personalized news consumption experiences. However, there are significant concerns that these systems might increase users' information bias by mainly showing information from limited perspectives. This lack of diverse information access can prevent users from forming well-rounded viewpoints on specific issues, leading to social problems like Filter bubbles or Echo chambers. These issues can deepen social divides and information inequality. This study aims to explore how AI-based news recommendation services affect users' perceived information bias and to create a foundation for ethical principles in AI services. Specifically, the study looks at the impact of ethical principles like accountability, the right to explanation, the right to choose, and privacy protection on users' perceptions of information bias in AI news systems. The findings emphasize the need for AI service providers to strengthen ethical standards to improve service quality and build user trust for long-term use. By identifying which ethical principles should be prioritized in the design and implementation of AI services, this study aims to help develop corporate ethical frameworks, internal policies, and national AI ethics guidelines.

• Journal of Mushroom
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• v.12 no.4
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• pp.263-269
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• 2014

Although sawdust cultivation of shiitake (Lentinula edodes) is becoming more common, it is insufficiently competitive in spring and autumn, the best time to breed shiitake. Thus, it is urgently needed to develop a technique for all year round cultivation of shiitake using mushroom growing beds. In the present study, the temperature changes according to the location of shiitake cultivation facilities were investigated. We confirmed that a refrigerator, an air conditioner, triple membranes, shiitake cultivation beds, fog nozzles which were installed in the shiitake cultivation facilities play an important role in keeping the low temperature. Bag cultivation of shiitake was tested in temperature variation from $14^{\circ}C$ to $29^{\circ}C$ with a $3^{\circ}C$ interval to know its cultivating temperature range in hot summer season. In summary, the sawdust cultivation of shiitake is possible when the temperature difference between top and bottom is maintained below $1^{\circ}C$. And the temperature of the shiitake cultivation facilities should be maintained below $23^{\circ}C$ in the induction period for fruitbody formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.233-238
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• 2012

We prepared sponge cakes consisting of 1.5%, 3%, 4.5%, or 6% Omija powder. The specific gravity and viscosity of sponge cake batter were measured. Also, the moisture content, color, volume index, weight and texture of the sponge cake were determined. Consumer preference tests of the sponge cakes were also conducted. The viscosity of cake batter tended to decrease as the ratio of Omija powder increased. The specific gravity of the control batter was 0.41, and there was no significant difference between the control and the cakes baked with 1.5%, 3%, 4.5%, and 6% Omija powder. The moisture content and weight of the cakes were not significantly different between the control and those made with Omija powder. Hunter 'L,', 'a,' and 'b' values of the crust decreased significantly as the amount of Omija powder in the cake increased. Hunter 'L' and 'b' values of the crumbs were low in the cakes with Omija powder, while 'a' values were high. Hardness and fracturability did not show any differences between the cakes. Adhesiveness and resilience of the control were high. The control sample showed the highest sensory score in overall preference. However, cakes made with 1.5% Omija powder obtained the highest values in color, softness, and flavor scores. Omija powder flavor and astringency scores increased as the amount of Omija powder increased, and sweetness did not show any differences among cakes. Intensity scores of egg flavors significantly decreased as the amount of Omija powder increased. Sensory scores of off-flavor significantly increased as the amount of Omija powder increased. Based on the results, 1.5~3% should be recommended as the optimum level of Omija powder to be added for the preparation of sponge cake.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.6 no.3
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• pp.53-62
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• 1986

For the research on the fatigue fracture behavior in the welded joints of steel structures, base metal specimens and welded ones were selected, and the direct fatigue tests were carried out. Thereafter, fatigue-life (S-N) curves, plastic strain-number of cycles (${\varepsilon}_p$-N) curve, the extrapolated fatigue-life (${\varepsilon}_p$-$N_c$) curve, and da/dN-${\Delta}K$ curves were plotted. By these results the followings were obtained. It was shown that the ratio of fatigue strength at $2{\times}10^6$ cycles of the welded specimen to that of the base metal one was 0.6, and that 0.72 for the base metal and 0.65 for the welded one were the ratio of fatigue strength at $2{\times}10^6$ cycles to yielding stress. The S-N curve for the welded specimen was separated into two sections, the low gradient section and the steep section. As this result, it was shown that the more stress became to reduce, the more the reduction of fatigue strength became to be great. It was shown that fatigue strength at $2{\times}10^6$ cycles from this case was about 83 % of that from the S-N curve plotted with one section. It was thought that the reason was that weld flaw acted greatly on the fatigue strength within the low stress range. It was shown that at the instart of crack initiation plastic strain increased abrupt1y in the case of the welded specimen more than the case of the base metal specimen, and increased abruptly in the upper stress range in both cases. It was shown that the experimental constant ${\alpha}$, 0.42, in the base metal nearly accorded with Manson-Coffin's result, but this made a great difference with the case in the welded specimen. It was thought that it was due to the abrupt change of plastic strain and the influence of weld flaw.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.644-649
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• 1998

To investigate the fermentation characteristics of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C$ and $4{\pm}1^{\circ}C$, pH, total acid, total microbes, lactic acid bacteria cell count, dissolved $CO_2$content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at $4{\pm}1^{\circ}C$. Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at $12{\pm}1^{\circ}C$ and stored at $17{\pm}1^{\circ}C\;and\;4{\pm}1^{\circ}C$ were as follows: pH and total acid content of Kimchi which was stored at $17{\pm}1^{\circ}C$ for 4 days were almost same as those of Kimchi at $4{\pm}1^{\circ}C$ for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at $17{\pm}1^{\circ}C$ for 2 days and at $4{\pm}1^{\circ}C\;for\;9\;days\;were\;1.5{\times}10^9\;cells/mL\;and\;6.3{\times}10^8\;cells/mL,\;2.0{\times}10^8\;cells/mL\;and\;8.7{\times}10^7\;cells/mL$, respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to $17^{\circ}C\;and\;4^{\circ}C$ from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.311-321
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• 2008

In order to improve the insufficient protein content of Jeung-Pyun with respect to sitology, as well as its fermentation process, this study prepared Jeung-Pyun doughs containing 0, 5, 10, 15, and 20 g of milk, respectively, and examined their mechanical and functional characteristics. The internal structure of the Jeung-Pyun was observed by SEM. With regard to color, the L-value increased with increasing amounts of added milk, and the highest value (65.43) occurred in the group containing 20 g of added milk; however, there were no significant differences among groups. The group containing 20 g of added milk also presented the highest a-value, and the samples with added milk had higher b-values than the control. At 8 hours of fermentation, the 10 g- and 15 g-added milk groups had viscosities of 5726.67 and 6600 respectively; viscosity increased with increasing amounts of milk, and the added-milk groups had significantly higher values than the control group. Hardness also increased with increasing amounts of added milk. However, there were no significant differences in resilience and cohesive power among the groups. The groups containing 5 and 10 g of added milk had the lowest cohesion and break values. For appearance, the group without added milk had the whitest color. Pore size decreased and showed less uniformity as the amount of added milk increased. The unique tackju aroma of Jeung-Pyun decreased significantly as the level of added milk increased, and the 20 g addition presented the lowest value. The 10 g-added milk group had the highest level of sweetness, and sourness increased with increasing amounts of added milk. For softness, the control group was estimated as slightly softer than the added-milk groups. The stickiest sample was generally preferred when considering taste, white color, and sweetness. Among the quality characteristics, having greater stickiness, resilience, moisture, and softness was better in terms of chewing. Overall, the size of the Jeung-Pyun containing 10 g of milk was even and well-developed.

• Food Science and Preservation
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• v.19 no.6
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• pp.799-806
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• 2012

This experiment was conducted to establish the optimum conditions for high $CO_2$ gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high $CO_2$ treatments, the quality change was most effectively controlled during storage in the 70%-$CO_2$-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about $10,295cm^3/m^2$/day/atm at $25^{\circ}C$. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and $25^{\circ}C$. The results of this study showed that the OPP film, OPP film + 70% $CO_2$, and MP film+70% $CO_2$ were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% $CO_2$, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to $CO_2$. Therefore, the results indicated that MP film containing 70% $CO_2$ can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.17 no.4
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• pp.193-204
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• 2022

This study analyzed the degree of influence of measurement and improvement of customer satisfaction level targeting kiosk users. In modern times, due to the development of technology and the improvement of the online environment, the probability that simple labor tasks will disappear after 10 years is close to 90%. Even in domestic research, it is predicted that 'simple labor jobs' will disappear due to the influence of advanced technology with a probability of about 36%. there is. In particular, as the demand for non-face-to-face services increases due to the Corona 19 virus, which is recently spreading globally, the trend of introducing kiosks has accelerated, and the global market will grow to 83.5 billion won in 2021, showing an average annual growth rate of 8.9%. there is. However, due to the unmanned nature of these kiosks, some consumers still have difficulties in using them, and consumers who are not familiar with the use of these technologies have a negative attitude towards service co-producers due to rejection of non-face-to-face services and anxiety about service errors. Lack of understanding leads to role conflicts between sales clerks and consumers, or inequality is being created in terms of service provision and generations accustomed to using technology. In addition, since kiosk is a representative technology-based self-service industry, if the user feels uncomfortable or requires additional labor, the overall service value decreases and the growth of the kiosk industry itself can be suppressed. It is important. Therefore, interviews were conducted on the main points of direct use with actual users centered on display color scheme, text size, device design, device size, internal UI (interface), amount of information, recognition sensor (barcode, NFC, etc.), Display brightness, self-event, and reaction speed items were extracted. Afterwards, using the questionnaire, the Kano model quality attribute classification of each expected evaluation item was carried out, and Timko's customer satisfaction coefficient, which can be calculated with accurate numerical values The PCSI Index analysis was additionally performed to determine the improvement priorities by finally classifying the improvement impact of the kiosk expected evaluation items through research. As a result, the impact of improvement appears in the order of internal UI (interface), text size, recognition sensor (barcode, NFC, etc.), reaction speed, self-event, display brightness, amount of information, device size, device design, and display color scheme. Through this, we intend to contribute to a comprehensive comparison of kiosk-based research in each field and to set the direction for improvement in the venture industry.