• Journal of KIISE:Databases
• /
• v.27 no.2
• /
• pp.247-255
• /
• 2000

Traditional object decomposition techniques do not decompose spatial objects dynamically during spatial joins, because the object decomposition is very expensive. In this paper, we propose a modified object decomposition technique that can be applied in PBSM(Partition Based Spatial Merge-Join). In real-life data, there are much differences among the sizes of objects. We decompose only large objects with great effects on spatial joins. This technique decreases the decomposition cost of objects during spatial joins and enables efficient filter-refinement steps. Experiments show that the PBSM used with our proposed method performs significantly better than the traditional PBSM.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.605-609
• /
• 1991

The physical properties which must be considered as engineering factors affecting on the evaporation process of fruit juices are boiling point rise, density, viscosity, thermal conductivity and specific heat. These factors are varied with food ingredients, soluble solids, pressure and temperature. In the reserch, it has been worked to obtain the data and to develop prediction model for the boiling point rise as a faction of soluble solid and pressure by the regression of SPSS package program. For the prediction model of density, it was developed as a fuction of soluble solid content on apple and pear juices. For the viscosity model, it was establised by the factors of temperature and content of soluble solid through the optimization program.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2023.05a
• /
• pp.117-117
• /
• 2023

도시 홍수, 하천 범람, 산사태와 같은 폭우와 관련된 재해는 자주 동시에 발생하며, 각 재해는 서로 다른 범위의 시간 스케일에서 강우 변동성에 민감하게 반응한다. 따라서 재해 복합화 모델링에 적합한 확률 강우 모델은 모든 유형의 재해와 관련된 모든 시간 스케일에서 강우 변동성을 잘 재현할 수 있어야 한다. 본 연구에서는 5분에서 10년 사이의 시간 스케일에서 다양한 강우통계특성을 재현할 수 있는 추계학적 강우 생성기를 제안하였다. 이 모델은 우선 Randomized Bartlett-Lewis Rectangular Pulse (RBLRP) 모델을 사용하여 미세 규모의 강우량 시계열을 생성한 후, 연속된 폭풍 사이의 상관관계 구조가 유지되도록 폭풍우의 순서를 섞는다. 마지막으로, 별도의 월별 강우량 모델링 결과에 따라 월 단위로 시계열을 재배열한다. 독일 보훔에서 기록된 69년간의 5분 강우량 데이터를 사용하여 본 모형을 검증한 결과, 평균, 분산, 공분산, 왜곡도 및 강우 간헐성은 5분에서 10년에 이르는 시간 스케일에서 체계적인 편향 없이 잘 재현됨은 물론, 5분에서 3일 사이의 시간 스케일에서의 극한 강수량 값도 잘 재현음을 확인하였다. 아울러, 극한 강우 및 산사태에 큰 영향을 주는 극한 강우 발생 전 과거 7일간의 강수량도 정확히 재현되었다.

• The Journal of the Acoustical Society of Korea
• /
• v.28 no.8
• /
• pp.761-767
• /
• 2009

The detection of target echoes in a sonar image is usually difficult since reverberation is originated by the returns reflected around the boundary and volumes. Under the scenario of the target presence around the reverberation, the detection performance of existing algorithms is degraded. Since they have a similar statistical features. But proposed detector gives improvement existing algorithms Under this scenario. In this paper, 4 segmentation contrast box algorithm using maximum contrast value is proposed based on statistical segmentation, which gives better detection performance in the sense of reducing false alarms. The simulations validate the effectiveness of the proposed algorithm.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.5
• /
• pp.817-823
• /
• 1996

The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

• Korean journal of food and cookery science
• /
• v.21 no.3 s.87
• /
• pp.301-310
• /
• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Korean Journal of Food Science and Technology
• /
• v.41 no.2
• /
• pp.122-130
• /
• 2009

Maillard reaction products (MRPs) were produced from aqueous solution of various sugars with hydrolyzed wheat gluten (HWG) with different temperatures, pressures, pH values and solvents. The physicochemical properties of MRPs were investigated and DPPH and hydroxyl radical scavenging activity and sensory properties were also assessed. MRPs from ribose and HWG evidenced the highest preference for meaty flavor and antioxidant activity and also evidenced higher antioxidant activity with larger pH reductions and higher browning index increases than were observed in other MRPs. The antioxidant activities were increased with increased reaction temperature and pressure. The most preferred meaty flavor was obtained from MRPs with ribose at 140$^{\circ}C$ in an oil bath with the pH adjusted to 9 in water as a solvent, and heated for 30 mins.

• Culinary science and hospitality research
• /
• v.18 no.5
• /
• pp.267-278
• /
• 2012

The purpose of this study was to investigate the quality characteristics of Sulgidduck made with commercial dry rice powder, providing an optimal milk ratio and soaking time for dry powder in water to make Sulgidduck using dry rice powder. The Sulgidduk samples with dry rice powder were prepared with two soaking times (0, 30 min) and different amounts of milk (0, 20, 40, 60%), and analyzed for moisture content, Hunter's color value, texture characteristics and sensory evaluation. The moisture content of the samples ranged from 36.37% to 39.80% and the highest moisture quantity was showed in the group with 20% of milk and 30min of soaking time(SM20). The L-value was the highest in the group with 20% of milk and 0min of soaking time(M20). The b-value was increased with the amount of milk and soaking time increased, showing the highest in the group with 60% of milk and 30min of soaking time(SM60). TPA showed that SM20 had the lowest hardness and the highest adhesiveness. Chewiness, gumminess and cohesiveness were the highest in the group with 60% of milk and 0min of soaking time(M60). Based on quantitative descriptive sensory evaluations, the score of white color and moistness was showed high in the group with 0% of milk and 0min of soaking time(M0), and white powder on the surface was shown the most in the group with 20% of milk and 30min of soaking time(SM20). The score of moistness, springiness and chewiness were highest in the group with 20% of milk and 0min of soaking time(M20). Sulgidduk made with 20% of milk and 0min of soaking time(M20) was the most preferable in color, flavor, taste, and overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.14 no.2
• /
• pp.146-150
• /
• 1982

In order to improve the nutritional and cooking quality of noodle, and to develop the utility of mungbean, the mungbean-wheat composite flour which contained 20, 40 and 60% mungbean flour were prepared. The characteristics and the noodle-making properties of the composite flours were examined. The water absorption of the composite flour decreased with the increase of the mungbeen content. Amylograph data showed that the more mungbean the composite flour contained the higher the initial pasting temperature of the flour was. The composite flour containing 40% mungbean flour showed the maximum viscosity. Analysis of the textural characteristics of the noodles indicated that the more mungbean flour the noodle contained the more hard, cohesive and gummy the noodles were. Analysis of the turbidity of the fluid obtained after cooking the noodles showed that the turbidities of noodles containing 20 and 40% mungbean were lower than that of wheat flour alone. The quality and sensory tests showed that the noodles of the composite flour containing 20 and 40% mungbean flour were superior to those of wheat flour alone.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.15 no.3
• /
• pp.67-73
• /
• 2001

This paper resents a developed measuring device of resistive leakage current and a fundamental discussion of deterioration diagnosis for Zinc Oxide(ZnO) arrester blocks. We have developed the leakage current detection device for ageing test and durability evaluation for ZnO arrester blocks. The resistive leakage current can be used as an indicator to discriminate whether the ZnO arrester blocks is in good state or in bad. The resistive leakage current measuring system with the compensation circuit was designed and fabricated. The sauce tests for ZnO arrester blocks were investigated by observing the resistive leakage current together with fast Fourier transform analysis. The proposed monitoring systems for the resistive leakage current can effectively be used to investigate the electrophysical properties of ZnO arrester blocks in laboratory and to develop the techniques of forecasting the deterioration of ZnO arresters in electric power systems.