• Journal of Animal Environmental Science
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• v.8 no.3
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• pp.191-198
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• 2002

This study was conducted to determine changes in internal temperature and chemical composition during the composting of broiler litter(BL) and to evaluate the feasibility of use of a small-scale pelletizer for the pelleting of composted BL. BL was composted for 4 weeks in an wooden cell with a size of 1 m length $\times$ 1 m width $\times$ 1.2 m height. Internal temperature reached to peak(68$^{\circ}C$) at the fourth day and thereafter gradually reduced. Among chemical components in BL, composting reduced organic matter content and increased dry matter and indigestible protein(ADF-CP) contents. When BL was pelleted using an economical small-scale pelletizer, the proper die diameter was 8~18 mm and the proper moisture content of composted BL was 20~25%. Beyond these proper conditions, addition of heat and pressure or pellet aids may be necessary. Pelleting of BL resulted in nearly threefold increase of bulk density, significant moisture evaporation, and little change in chemical components except for increased indigestible protein. In conclusion, BL may be converted into a feed with low to medium nutrition by the composting and pelleting process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.384-388
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• 2000

본 연구는 cocoa mass를 마이크로파 roasting하여 그 향기성분의 변화를 pyrazine류를 중심으로 살펴보는 한편 상법으로 roasting한 경우와 비교하고자 하였다. 마이크로파 roasting은 110,120,130,140,15$0^{\circ}C$의 온도에서 20분 및 30분 동안 행하였고 상법의 경우는 14$0^{\circ}C$에서 30분간 roasting하였다. Roasting한 시료를 연속수증기증류추출법으로 추출하고 농축한 후 GC와 GC/MS로 향기 성분을 분석하였다. 마이크로파 roasting의 경우 5분만에 14$0^{\circ}C$에 도달한 후 그 온도를 잘 유지하였으나, 상법의 경우 25분이 경과되어서야 14$0^{\circ}C$에 도달되었다. Roasting 한 시료의 향기성분으로 2,6-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2,3,5,6-teramethyl pyrazine, 5-methyl fufural, 2-methyl-6-propyl pyrazine 등이 확인되었다. Roasting 온도가 증가함에 따라 dimethyl-, trimethyl-, tetramethyl pyrazine류가 증가하였고, tetramethyl pyrazine은 15$0^{\circ}C$ 20분 roasting의 경우 현저하게 증가하였으나, 30분 동안 roasting한 경우 14$0^{\circ}C$에서 증가하였다가 15$0^{\circ}C$일 때는 감소하였다. 그러나 적정 roasting 지표인 di/tri, di/tetra pyrazine의 비율은 1 이하를 보임으로써 마이크로파 roasting이 cocoa mass의 향기 발현에는 부족한 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1279-1284
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• 1998

This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at $170^{\circ}C$ showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at $150^{\circ}C$ exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.

• Proceedings of the KIPE Conference
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• 2013.07a
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• pp.43-44
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• 2013

정상분과 역상분의 전압이 존재하는 삼상 계통의 전압 불평형은 dq 변환에서 맥동전압 성분을 발생시킨다. 인버터의 동작을 위한 PLL의 위상 추적 능력은 맥동 전압에 의해 감소하게 된다. 정상분과 역상분의 분리를 통해 맥동 성분의 제거가 가능하지만 복잡한 PLL 구성을 갖는다. 본 연구는 불평형 상태에서 발생하는 dq 성분의 주파수가 기본파의 짝수 배만 존재하는 성질을 이용하여 comb 필터를 PLL 제어기에 적용하였다. 전압 불평형 및 고조파 성분에 대해서도 맥동 없는 dq 전압 획득이 가능하다. 기본 PLL 제어기에 단순 시간지연의 comb 필터로 견실한 PLL 제어기가 얻어진다. 제안된 PLL 제어기는 시뮬레이션으로 성능을 확인하였다.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.323-328
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• 2001

Breads were prepared with the addition of sprouted brown rice flour(SBRF) as a funtional ingredient up to 50%, and their quality characteristics were evaluated through analyses of proximate composition amino acid by HPLC, fatty acid by GC, and sensory evaluation. The optimum amount of SBRF for bread preparation was 30%(w/w). The more SBRF was added, the greater the proximate components such as ash, crude protein, crude fat, fiber and amino acid content were, although the baking quality such as volume decreased. The results of sensory evaluation for bread showed that the more SBRF was added, the lower the scores of color, appearance. texture and the feelings in the mouth were, but the higher the score of taste.

• Journal of IKEEE
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• v.25 no.1
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• pp.139-147
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• 2021

This paper introduces an image decomposition-based deep learning method and loss function to improve low-light images. In order to remove color distortion and halo artifact, illuminance channel of an input image is decomposed into reflectance and luminance channels, and a decomposition-based multiple structural deep learning process is applied to each channel. In addition, a mixed norm-based loss function is described to increase the stability and remove blurring in reconstructed image. Experimental results show that the proposed method effectively improve various low-light images.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1195-1204
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• 2017

This study was designed to determine the effects of three cooking methods, boiling, microwave, and steaming, on elemental compositions of green pumpkin, zucchini, and sweet and ripened pumpkin. The cooking methods were carried out at 3, 5, and 10 min. The samples were then dried, crushed, and decomposed by microwave-assisted digestion method. Macro elements were analyzed by Inductively Coupled Plasma-Optical Emission Spectrometer (ICP-OES), whereas ICP-Mass Spectrometer (ICP-MS) was used for micro elements determination. From the results, macro elements were present in the order of K, P, Ca, Mg, S, Fe, Zn, and Na in all analyzed pumpkins. Among micro elements, Mn, Cu, Rb, and Ba, were present at high levels. For the effects of cooking methods, boiling significantly reduced the concentrations of elements. Cooking time affected concentrations of elements in the same manner with large differences between elemental contents in samples cooked for 5 and 10 min. Regarding micro elements contents, both effects were not significant. Similar elemental compositions with different concentration levels in all pumpkin types were observed. Green pumpkin and ripened pumpkin showed high retention rates of inorganic components upon steaming, and zucchini and sweet pumpkin showed high retention rates upon microwave cooking. Conclusively, cooking method and time affect amounts of residual inorganic ingredients in pumpkin.

• Resources Recycling
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• v.18 no.6
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• pp.10-17
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• 2009

Degradation of the organic component in the waste were carried out by superheated steam in a pressurized vessel. The effects of waste characteristics, reaction temperature and residence time on the degradation rate have been determined. The biodegradable organic components such as food and paper waste have been degraded, and plastics, wood and metal were remained without degradation. The degradation efficiency is decided by the desizing rate of the waste, and the waste mixture with 23% biodegradable organic component shows higher desizing rate than that of the 43% of the biodegradable organic component in a short residence time and the desizing rate is found to be 90% in the maximum condition.

• Proceedings of the Korea Multimedia Society Conference
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• 2000.11a
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• pp.271-276
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• 2000

본 논문은 칼라 성분들간의 차분 영상과 휘도 영상을 이용하여 산출한 색차 휘도합 영상을 대상으로 블록에 기반한 영상 분할을 수행하여 객체의 형상 정보를 추출함으로써 분할 특성을 개선한 블록 기반 칼라 영상 분할 기법에 관한 것이다. 우선, R, G, B 영상들 간의 차분 성분들을 구하여 합산한 후, 이를 정규화하여 색차합 영상을 구한다. 다음으로 화소 단위로 휘도 영상의 상위 2비트와 정하화된 색차합 영상의 하위 6비트를 결합하여 색차 휘도합 영상을 얻는다. 이후, 기설정된 크기의 블록으로 분할된 색차 휘도합 영상의 각 블록을 질감 블록과 단순 블록 및 에지 블록으로 분류하고 각 유형의 블록별로 병합한 후, 기설정된 마커 배정 규칙에 따라 선택적으로 마커를 부여한다. 마지막으로, 마커가 부여되지 않은 블록을 대상으로 화소 단위의 워터쉐드 알고리즘을 적용함으로써 자연스러운 형상 정보를 얻을 수 있다. 컴퓨터 시뮬레이션 결과를 통해 고찰할 때, 제안된 방범은 질감 영역에서의 과분할의 문제와 과도한 연산량의 부담을 효과적으로 경감시킬 수 있으나, 더불어, 영상 분할용 파라미터들의 민감도가 낮아 서로 다른 화소 분포 특성온 갖는 영상들에 전역적인 파라미터들사용할 수 있을 뿐만 아니라 특히, 색차 휘도합 영상에 반영된 색차 성분에 힘입어 저대조 경계면에서의 분할 특성을 현저히 개선시킬 수 있는 이점이 있다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.4
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• pp.169-176
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• 1989

Volatile flavor components in powdered Katsuobushi were simultaneous trapped by steam distillation-extraction method, and these were fractionated into the neutral, the phenolic, the acidic and the basic fraction. Volatile flavor components in these fraction were analyzed by the high-resolution GC and GC-MS equipped with a fused silica capillary column. The whole steam volatile concentrate consisted of $48\%$ neutral fraction(NF), $35\%$ phenolic fraction(PF), $12\%$ acidic fraction(AF) and $5\%$ basic fraction(BF). Thirty components such as 8 hydrocarbons, 8 aldehydes, 6 furans, 5 alcohols and 3 ketones were identified from NF. And sixteen components such as phenol, guaiacol, dimethoxy phenol, eugenol in PF, twelve components such as propionic, butanoic, isopentanoic, n-hexanoic, heptanoic, octanoic acid in AF, ten components such as 2,6-dimethylpyrazine, 2-nethylpyridine, 2,4-dimethylthiaBole in BF were identified. NF and PF gave a much higher yield than others and were assumed to be indispensable for the reproduction of aroma of powdered Katsuobushi. It was also identified eight components of volatile carbonyl compounds such as ethanal, propanal, butanal, pentanal by 2,4-DNPH method.