• Journal of the Institute of Electronics Engineers of Korea TC
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• v.37 no.11
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• pp.32-41
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• 2000

A new anatomical head model was implemented based on the MR and CT images of the head of a volunteer whose head shape is close to the domestic standard. In order to compare SARs (specific absorption rates) of heads with different shapes, we calculated SARs in the two anatomical head models. The one is the new model and the other is that of the black race and was made at National Library Medicine in USA. The head model and a phone model were arranged in the computational space to be the touch or cheek position of CENELEC (European Committee for Electrotechnical Standardisation) and FCC guidelines. From the obtained results, we can see that the smaller head produces the higher whole head-averaged SAR. However, it seems that the localized SAR averaged over 1 g or 10 g is more dependent on the shape of the auricle rather than that of the head size.

• Proceedings of the Korea Electromagnetic Engineering Society Conference
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• 2001.11a
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• pp.123-126
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• 2001

본 논문에서는 균질, 비균질 두부 모델에 대한 SAR 평가 방법들을 비교 분석한 후, 균질 두부모델에 대한 SAR 데이터가 비균질 두부 모델의 그것과 유사함을 확인한다. 이러한 결과는 근거로 두부 모델을 가정하여, 설계된 λ/8 Back-mounted PIFA 사용시의 SAR 데이터와 기존의 안테나 사용시의 SAR 데이터를 비교 분석한다. 이러한 비교 분석 결과 기존의 폴더형 안테나가 구조 특성상 전형적인 통화자세에서 방사부가 두부에서 멀어 1g-SAR와 10g-SAR가 λ/8 Back-mounted PIFA 보다 약 50% 작으나 전체 두부 흡수율은 오히려 높음을 알 수 있었다.

• 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.162.2-163
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• 2003

두부는 특유의 질감으로 우리 민족의 주요부식이 되어온 전통식품으로서 국제적으로 잘 알려져있는 고단백식품이다. 두부의 원료인 대두는 전체단백질의 80∼90%를 차지하는 glycinin과 albumin등의 단백질 성분과 비단백 질소 화합물이 함유되어 있는데 가격이 저렴하면서 영양과 기능성이 우수하여 식육, 낙농제품, 계란단백질이 disulfide 결합, 수소결합 및 소수결합에 의해 응집되어 gel이 된 후 염농도 증가에 의해 침전되거나 산에 의해 등전점 (pH 4.2∼4.6)에서 침전되는 성질을 이용한다. 또한 두부는 80% 이상의 높은 수분함량 때문에 쉽게 변질되는 소지가 많으며 두부의 저장에 많은 한계성을 보이는 식품이기도 한다. 따라서 건조에 의한 식품의 저장은 식품내의 수분을 감소시킴으로써 용질의 상대적 농도를 높혀 식품내의 수분 활성도를 저하시켜 미생물 및 효소에 의한 부패나 변패 및 변질을 방지할 수 있다. 이에 본 연구에서는 두부의 안전저장과 유통을 위하여 열풍건조, 진공건조 및 동결건조에 따라 분말두부를 제조하고 수분흡습특성과 기존 모델식과의 적합성 및 평형수분함량의 예측모델을 구하여 분말두부의 활용성을 높이며 다른 분말식품에도 적용할 수 있는 기초자료를 제공하고자 하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.5
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• pp.745-749
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• 2010

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with the addition of Enteromorpha intenstinalis powder (EIP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the EIP were 6.04%, 24.09%, 39.68%, 28.25%, and 1.94%, respectively. The yield rate of the tofu did not differ significantly according to the level of added EIP, however there was a significant decrease in pH and a significant increase in acidity. The L and a values of the tofu color were decreased as the amount of EIP in the formulation increased, whereas the b values was increased. Furthermore, hardness and brittleness were significantly increased as the level of EIP increased. In terms of overall acceptability, the preferred tofu samples were the control and that of tofu mixed with 0.2% EIP addition group.

• Food Science and Preservation
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• v.23 no.6
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• pp.832-838
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• 2016

The purpose of this study was to investigate the effect of a fresh chlorella powder on yield, quality and self-life of organic soybean tofu. After added with a fresh chlorella powder, yields, physical properties, color, shelf-life and sensory properties of the organic soybean tofu added with chlorella powder was compared to the properties of soybean tofu. The yield of soybean tofu increased with the addition of more than 1% chlorella powder. Hardness of the organic soybean tofu with chlorella significantly increased compared to that of the soybean tofu. However, Hunter's color values of L, a, and b decreased by increases in the chlorella powder concentration. Total microbial population of the soybean tofu was higher than that of the organic soybean tofu with chlorella. However, pH of chlorella tofu decreased during storage period at $4^{\circ}C$. After 7 days storage at $4^{\circ}C$, the total microbial population decreased significantly with the addition of 2% chlorella powder. The L and a value of chlorella tofu was increased. On the other hand, the b value of chlorella tofu was decreased during storage. The results revealed that a fresh chlorella powder was a useful material to improve yield, quality and storage condition of the organic soybean tofu.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.825-831
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• 2006

This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1431-1435
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• 2007

Soybean curds were prepared by adding different levels (20, 40, and 60%) of small black soybean, and the quality characteristics of the soybean curds were investigated. The yield of soybean curd increased slightly with the increment of the levels of small black soybean, whereas L value (lightness) and b value (yellowness) decreased. Analysis of textural properties demonstrated that the addition of small black soybean lowered the hardness and chewiness of soybean curd, while it slightly increased the cohesiveness and adhesiveness. Antioxidant activities of soybean curd, soybean curd residue, and soybean curd whey were estimated by determining electron donating ability (EDA) to DPPH radical and superoxide dismutase (SOD)-like activity. These activities in all of the samples increased with the addition of small black soybean, especially in soybean curd residue and soybean curd whey; also, soybean curd whey containing small black soybean showed the highest activities.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.6D
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• pp.985-993
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• 2006

The use of prefabricated concrete piles have been gradually increased in many construction sites. One of main works for building a concrete pile foundation is to crush a part of pile head which is compressed with more than $800kg/cm^2$. A pile cutting work is usually performed by a crusher and three to four skilled workers. Recent reports on the pile cutting work reveal that a lot of cracks which significantly reduce the strength of the pile and are frequently made during pile cutting operations and it is very repetitive and labor intensive work. To improve productivity, safety, and quality of the conventional concrete pile cutting work, the research on developing an automated concrete pile cutter has been performed. In this paper, sensing methods for detecting a pile cutting line are suggested with operation process algorithms. The suggested methods are very important to develop the automated pile cutter. A pilot-type of the automated pile cutter that adopt one of the suggested sensing methods, is developed and tested in a construction site.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• The korean journal of orthodontics
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• v.35 no.5 s.112
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• pp.341-350
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• 2005

The Purpose of this study was to compare the degree of vortical head rotation and to evaluate the reproducibility of natural Head posture (NHP) according to two guiding methods, the head posture aligner (HPA) method and the solf balance posture (SBP) method. The subjects consisted of 30 adults. On the first day. lateral and frontal cephalometric radiographs were obtained through the two guiding methods. One mouth later. lateral and frontal cephalometric radiographs were obtained again through both guiding methods. The degrees of vertical head rotation of both guiding methods were compared and the reproducibility was evaluated for each guiding method. A comparison of the degrees of vortical head rotation for the two methods revealed that the vertical head posture was lower in the SBP method than in the HPA method by an average of $2.79^{\circ}$. All measurements obtained using the HPA and SBP methods with a time interval of one north did not show any significant difierence in lateral and frortal cephalometric radiographs. The results of the present study suggest that the SBP method may be used as an alternative to the HPA method in case the HPA method can not be applied.