• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.19 no.1
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• pp.63-70
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• 1983

Recently, many studies for developing the underwater welding techniques have been carried out in the advanced countries as a manufacturing process and a repairing method according as a great deal of interest in development for various marine industrial fields has been gradually increased. But no study on such underwater welding is available at present in our country. In this study, underwater welding was carried out for welding of domestic structural steel plates (SM41A) of 10 mm thickness, using six types of domestic coated arc welding electrodes on a self-made gravity type underwater welding device, resulting in investigation for the underwater weldability of the domestic structural steel plates as well as for the underwater welding properties and practicability of the domestic welding electrodes.

• Food Science and Preservation
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• v.21 no.5
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• pp.618-626
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• 2014

The physicochemical characteristics and consumer perceptions of two Fuji cultivars (Fuji and Royal Fuji) with six different size groups (3D: 30~39, 4D: 40~49, 5D: 50~59, 6D: 60~69, 7D: 70~79, and 8D: 80~89 apples/15 kg) were investigated to identify the ideal size and the drivers of consumer acceptability of apples. For the physicochemical characteristics, the weight, volume, specific volume, L, a, and b colors, hardness, pH, acidity, and brix of apples were measured. A total of 100 consumers were asked to mark the intensity of the characteristics (size, redness, glossiness, surface roughness, apple odor, apple flavor, sweetness, sourness, hardness, crunchiness, and toughness) to determine the ideal characteristics of apples before they were asked to taste the apple products. The consumers evaluated the apple samples in terms of their appearance, odor, flavor, texture, and overall acceptability; the consumers' intent to purchase such apples and willingness to pay for them; and the intensity of the aforementioned characteristics. Compared to the ideal characteristics of apples, the actual apple samples were rated low in their apple odor, apple flavor, acidity, sweetness, hardness, and crispness. The ideal size of the apples was between 4D and 5D. Their overall acceptability was highly affected by their flavor, followed by their texture, odor, and appearance. The acceptability of the appearance was highly correlated with the glossiness (r = 0.80), volume, weight, redness (r = 0.73), and size (r = 0.72). The consumer acceptability of the apples increased with the decreased pH and the increased Brix, hardness, and color b values of the peeled apples. The apple flavor, sweetness, hardness, crispiness, juiciness, and toughness during mastication were noted as sensory drivers of consumer acceptability.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2003.08a
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• pp.53-94
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• 2003

편성물은 느슨한 루프에 의해 구성되어 있으므로, 직물에 비해 신축성이 커서, 체형에 밀착되며, 인체의 움직임에 따라 쉽게 움직인다. 그러나 높은 신축성 때문에 편성물을 재단할 때 결을 벗어나면서 자르기 쉽다. 보통 직물의 신도는 10-20%이나 위편성물은 100-200%, 경편성물은 40-100%의 신도를 나타낸다. 편성물의 높은 신축성은 신축성과 함께 유연성을 주지만, 착용과 세탁 후의 외관을 해치게 되는 결과를 낳을 수도 있다. (중략)

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.07a
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• pp.317-326
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• 2003

원예산물은 출하과정에서 외관과 내부품질에 따라 분류되고, 그 결과에 따라 상품성과 가격이 결정된다. 수박의 경우에도 품질이나 가격은 크기, 무게, 외피모양, 타격할 때 나는 반사음, 촉감 등에 따라 결정되는데, 주로 경매사 또는 감별사의 경험이나 표본검사에 의존하고 있다. 최근 과실류에 비해 크고 껍질이 두꺼운 수박, 메론 등의 내부품질을 비파괴ㆍ실시간으로 판정하기 위한 연구가 국내외에서 활발히 수행중이다. 특히 X-선, 음파, 근적외선 등을 이용하여 숙도, 공동, 당도, 밀도 등을 신속히 검출하기 위한 연구가 대부분을 차지하고 있다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.107-109
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• 2000

식품을 가공ㆍ저장하는 동안에 발생하는 효소적 갈변현상은 외관의 변색에 의한 소비자의 기호성을 저하시킬 뿐만 아니라 상품의 가치를 하락시켜 경제적인 손실을 초래 할 수 있으므로 식품 가공에 있어서 중요한 분야이다. 우렁쉥이는 양식 기술의 향상에 힘입어 한시적으로 대량 생산되는 물량에 비해 그 이용은 대부분 생식에 의존하므로 대량소비의 가공품 개발이 요청된다.(중략)

• Science of Emotion and Sensibility
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• v.7 no.2
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• pp.157-161
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• 2004

The clothing by bias-cut fabric are outstanding in their shilluettes mainly due to their high level of drapability. The clothing, however, need a specific cutting process for being even trimming line skirts. The 3-D trimming system developed in the study has been successful in making high-quality skirts with extremely even trimming line. The system is expected to make quality apparel in shorter manufacturing time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.15-26
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• 1994

To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

• Journal of computational fluids engineering
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• v.9 no.3
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• pp.66-72
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• 2004

전도 열전달 분야에서 두 물체가 접해 있는 경우, 접촉 열저항은 고려해야 할 중요한 요소이다. 특히 최근에는 전자부품의 과열방지를 위한 열 소산과 관련하여 접촉 열저항 문제는 중요하게 대두되고 있으며 이에 관련한 많은 이론적 연구와 응용연구가 수행되고 있다. 접촉 열저항은 주로 거친 두 물체표면의 불완전접촉에 기인한다. 본 연구에서는, 접촉하는 두 물체사이의 접촉면을 이상화시킨 비교적 간단한 문제를 이론적으로 해석함으로써 접촉면의 틈새 형상 및 비접촉면적비(비접촉면적/외관접촉면적)의 크기에 따른 접촉 열저항의 크기를 구하였다.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1851_1852
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• 2009

본 논문은 차량 영역에 나타나는 수평, 수직 에지 특성만을 이용하여 빠르고 효율적으로 차량을 검출하는 방법을 제안한다. 차량을 포함하는 입력영상의 긴 수직 에지 성분을 찾아 차량의 후보 영역을 결정한다. 영상의 에지 성분의 누적 대신 연속적으로 나타나는 긴 수직 에지 성분을 찾음으로써 차량의 후보 영역의 검출과 동시에 중요한 정보를 담고 있는 도로와 접하는 차량의 하단부를 함께 검출한다. 후보 영역 내에서 차량과 비 차량을 구분하는 검증 단계에서는 차량의 후면의 대칭성(Symmetry)을 이용하여 후보 영역 내에서 차량이 있을 가능성이 있는 바닥 점 위에서 좌측과 우측의 유사도(Matching rate)를 이용하여 차량과 비 차량을 판별한다. 기존의 템플릿 기반 방법이나 외관 기반 방법이 아닌 에지 성분만을 이용하여 후보 영역을 결정하고 검증하기 때문에 다른 검출 기법들에 비해 비교적 검출 시간이 짧고 실시간 차량 검출에 적합하다.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.685-692
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• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.