• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Korean Journal of Cognitive Science
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• v.32 no.3
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• pp.117-139
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• 2021

The way of change detection in which presence of a different item is determined between memory and test arrays with a brief in-between time interval resembles how visual search is done considering that the different item is searched upon the onset of a test array being compared against the items in memory. According to the resemblance, the present study examined whether varying the probability of change occurrence in a visual short-term memory-based change detection task can influence the aspect of response-decision making (i.e., change prevalence effect). The simple-feature change detection task in the study consisted of a set of four colored boxes followed by another set of four colored boxes between which the participants determined presence or absence of a color change from one box to the other. The change prevalence was varied to 20, 50, or 80% in terms of change occurrences in total trials, and their change detection errors, detection sensitivity, and their subsequent RTs were analyzed. The analyses revealed that as the change prevalence increased, false alarms became more frequent while misses became less frequent, along with delayed correct-rejection responses. The observed change prevalence effect looks very similar to the target prevalence effect varying according to probability of target occurrence in visual search tasks, indicating that the background principles deriving these two effects may resemble each other.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.08a
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• pp.257-257
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• 2010

디스플레이 산업의 발달로 화상 영상폰, 디지털 카메라, MP4, PMP, 네비게이션, LCD TV등의 가전 제품의 수요증가에 따라 이에 장착되는 LCD 패널의 생산력 향상과 원가 절감을 위한 검사 기술이 요구되고 있다. LCD 검사를 위한 Probe unit은 미세전기기계시스템(MEMS) 공정을 이용하여 제작된다. LCD 검사용 Probe unit는 LCD 가장자리 부분에 전기적 신호(영상신호, 등 기신호, 색상신호)가 인가되도록 하는 수 십 내지 수 백개의 접속 단자가 고밀도로 배치되는데, 이러한 LCD는 제품에 장착되기 전에 시험신호를 인가하여 화면의 불량여부를 검사하기 위한 점등용 부품으로 50 um 이하의 Pin간 거리를 유지하면서 정확한 Pin Alignment를 요구하는 초정밀 부품이다. 본 연구에서는 반도체용 Si wafer에 마스크 공정 및 slit etching 공정을 적용하여 목표인 30 um pitch의 Probe unit을 개발하기 위해 Deep Si Etching(DRIE) 장비를 이용하여 식각 공정에 따른 특성을 평가하였다. 마스크 공정은 500 um 두께의 양면 연마된 반도체용 Si wafer를 이용하였으며, thick PR을 사용하여 마스킹하여 식각공정을 수행하였다. Si 깊은 식각은 $SF_6$ 가스와 Passivation용으로 $C_4F_8$ 가스를 교대로 사용하여 수직방향으로 깊은 식각이 이루어지는 원리이다. SEM 측정 결과 30 um pitch의 공정 목표에 도달하였으며, 식각공정 결과 식각율 6.2 um/min, profile angle $89.1^{\circ}$로 측정되었다. 또한 상부 에칭공정과 이면 에칭공정에서 폭과 wall의 간격이 동일하였으며, 완전히 관통된 양면식각이 이루어졌음을 확인하였다. 또한 실제 사용되는 probe unit의 조립에 적합한 slit 공정을 위한 에칭특성을 조사하였다.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2004.04a
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• pp.571-575
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• 2004

인쇄회로기판(PCB)을 조립 또는 검사하는 장비의 작업 프로그램 작성을 위해서는, 납땜 패드의 위치와 크기에 대한 데이터가 필요하다. CAD 파일, 거버 파일 등을 사용하여 패드를 추출하는 방법이 많이 사용되고 있으나, 본 논문은 이미지 스캐너를 사용하여 추출하는 방법을 새로이 제안한다. 제안된 방법은 통계적 영상 처리를 적용하여, 기존의 일반적인 영상처리 방식보다 기판 별 패드 색상의 차이에 강인하다. 실제 PCB 에 대한 실험을 통하여 제안 방법의 성능을 검증한다. 제시된 방법은, CAD 파일과 거버 파일의 확보가 어려운 임가공 업체 등의 생산현장에서 사용될 수 있다.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.2
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• pp.279-284
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• 2014

Purpose: This study will be a basic research providing data which can reduce eye strain using monitor and electric media by measuring legibility of text color on monitor. Methods: Total experimental subjects who don't have color anomaly and best corrected visual acuity was over 1.0 were 50 and their mean age was $22.83{\pm}1.47$. Reading speed test were carried out with 163 words and subjects who could read over 123 words were selected for legibility examination. Monitor background color was white and letter colors were black, blue, red, and yellow for the legibility examination. Results: In case of text color of black, blue, red, and yellow, Event duration(sec) was measured to 41.89, 42.89, 45.32, and 56.28, respevtively, and reading error (number) was measured to 1.94, 2.74, 3.36, and 5.14. Average of fixation duration(sec) was measured to 0.25, 0.26, 0.27, and 0.32. Conclusions: In this paper, event Duration, reading error and average of fixation duration which can measure the legibility was reduced in a sequence of black blue, red, and yellow.

• Journal of the Korea Convergence Society
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• v.12 no.5
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• pp.93-99
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• 2021

Recently, the miniaturization and digitalization for the inspection devices of point-of-care testing (POCT) are rapidly evolving. In the urine test, a lot of researches on index paper technology are being conducted because people can be self-diagnosed through visual color comparison using a urine test paper, Dipsick. The purpose of this study is to analyze the RGB values from the color changes on Dipstick Pad, which isused for urine test, using a smartphone camera. To this end, the primary, analytes in urine wasdiabetes-related parameters such as glucose, ketone body and pH, which is the most frequently tested elements, and we pursuited to quantify the changes in dipstick color caused from artificial urine containing different ranges of sugar, ketone body, and pH. In this experiment, changes in RGB values under bright and dark illuminances were compared, and changes in RGB value were monitored as a function of concentration of analytes under the ambient illumination of laboratory. As a result, color separation at the bright luminance region was good, but it did not appearat the low luminance region, and the changed profiles in RGB value under different illuminances was suggested to correct the problem of the color separation algorithm.

• Journal of Korean Ophthalmic Optics Society
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• v.7 no.2
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• pp.135-141
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• 2002

A study on measurement of refractive power for eyesight by condition of opposite color, has been conducted. In the results of the test, it was observed that farsightedness has better lightness large range. However, in the case of chroma, we cannot distinguish tell the nearsightedness from the farsightedness. Generally, refractive power increased with the increase of large range was revealed. This method is better as compared with red-green test method.

• 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.141.1-141
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• 2003

향미가 우수한 음나무 차를 제조하기 위한 최적의 기질물질 선별 실험으로 당, 아미노산 첨가하여 관능검사를 실시하였다. 여러 종류의 당(fructose)과 아미노산(threonine)을 첨가 및 혼합하여 그 혼합용액에 3시간 침지시킨 후 12시간 동안 건조하여 10$0^{\circ}C$, 4분 동안 볶음처리하여 중심합성계획에 의해 관능검사를 실시하였다. 그 결과 색상에 관한 관능평가에서 fructose 12%, threonine 2% 첨가한 음나무 껍질이 가장 우수한 것으로 나타났으며, fructose 9%, threonine 1.5% 첨가한 음나무피가 향미에서 가장 높은 관능평가를 나타내었다. 맛에서는 fructose 6%, threonine 1% 첨가한 음나무피가 가장 높은 것으로 나타났다. 또한, 전반적 기호도에서는 fructose 6%, threonine 3%와 fructose 6%, threonine 1% 첨가가 우수한 것으로 나타났다. 관능적 품질 평가에서는 아미노산보다 당의 함량에 따라 영향을 많이 받는 것으로 나타났으며 당의 함량이 높을수록 관능적 품질평가도 높은 것으로 나타났다. 특히 맛에 대한 관능평가에서 당의 함량이 증가할수록 높았으며 전반적인 기호도에서는 당과 아미노산의 함량이 증가할수록 감소하다가 일정시점 이후로는 오히려 증가하였다.

• Journal of Convergence for Information Technology
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• v.9 no.3
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• pp.8-15
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• 2019

Recently, the importance of pre-shipment quality inspection has been emphasized due to the increase of STB supply. In this paper, we propose a method to support automation of quality inspection through simultaneous multi-channel input of STB video signal. The proposed method extracts a fingerprint using the center scan line of the image after stable video shot boundary detection using CeLDP combining color information and LDP code and performs synchronization between input video channels. The proposed method shows stronger shot boundary detection performance than the conventional shot detection method. Through the experiments applied to the real environment, it is possible to secure reliability and real-time quality check for synchronization between multi-channel inputs required for STB quality inspection. Also, based on the proposed method, we intend to study a large-scale quality inspection method in the future and propose a more effective quality inspection system.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.190-196
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• 1996

Kimchi vacuum packaged in PET/AI/PE pouch was stored at $0^{\circ}C\;and\;10^{\circ}C$ to evaluate the effect of vacuumizing conditions on quality changes. The quality of kimchi during storage was investigated in terms of pH, titratable acidity, color, viable counts of lactic acid bacteria including Leuconostoc and Lactobacilli and sensory properties. Titratable acidity and pH were not significantly different for the vacuum degrees. Color index (L b/a) values of crushed kimchi juice decreased exponentially and remained constant during storage, but the resulting color change was not affected by the vacuum degrees. Viable counts of lactic acid bacteria and sensory scores exhibited no significant difference among the kimchi of different vacuum degrees. Consequently, the vacuum degree in packaging of kimchi seemed to influence little on quality of kimchi. For enhancing the commercial value of vacuum packaged kimchi products, it would be appropriate to produce a slight vacuum, eliminating the head space, within packages.