• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.141-145
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• 2008

Oxidative stabilities of sesame oil prepared from black sesame flour and white sesame flour, and commercial sesame oil prepared from whole white sesame were compared by measuring oxidation induction periods, peroxide values and electron donating abilities of each oil. Oxidation induction period (12.25 hr) of sesame oil prepared from black sesame flour was longer than those (4.37 and 9.1 hr, respectively) of sesame oil from white sesame flour and commercial sesame oil. Peroxide values of sesame oil prepared from black sesame flour, sesame oil prepared from white sesame flour and commercial sesame oil were 1.3, 18.2 and 1.7 meq/kg oil, respectively. We ascertained that the oxidative stability of sesame oil prepared from black sesame flour was superior than sesame oil from white sesame flour as well as ommercial sesame oil. This was based on the fact that electron donating ability of sesame oil prepared from black sesame flour was 9% higher than that of sesame oil prepared from white sesame flour at the same concentration. The superior oxidative stability of sesame oil prepared from black sesame flour was expected, not only because only it had lignans such as sesamol and sesamolin, but also because of its brownish coloring compounds such as tannin which were not contained in white sesame flour.

• Journal of Digital Convergence
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• v.10 no.3
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• pp.167-172
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• 2012

This paper presents the technique separating objects on the single frame image from the background using region segmentation technique based on active contour. Active contour is to extract contours of objects from the image, which is set to have multi-search starting point to extract each objects contours for multi-object segmentation. Initial rough object segments are generated from binary-coded image using object specific contour information, and then the hole filling is performed to compensate internal segmentation caused by the change of inner object hole area and pixels. This procedure complements the problems caused by the noise from the region segmentation and the errors of segmentation near by the contour. The proposed method and conventional method is compared to verify the superiority of the proposed method.

• Proceedings of the KAIS Fall Conference
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• 2005.05a
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• pp.67-70
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• 2005

[ $a-Fe/Nd_2Fe_{14}B$ ]기 이상나노복합합금(two-phase nanocompositie alloy)의 자기적 특성 향상을 위하여, $Nd_9Fe_{84}B_7$ 조성의 합금을 급속 응고법과 등온열처리를 이용하여 제조한 후, 공정 조건의 변화에 따른 상, 미세조직, 자기특성의 변화 등을 조사하였다. 주어진 Nd-Fe-B 삼원계 합금을 35 m/s 이상에서 급랭 응고하였을 때 완전한 비정질 합금을 얻을 수 있었으며, 최적 자기특성을 얻기 위한 적정 열처리 구역은 $700^{\circ}C$/10 - 15분, 725$^{\circ}C$/7 - 12분, $750^{\circ}C$/5 - 7분으로 조사되었다. 이 구역들에서 열처리된 합금들은 모두 매끄러운 감자곡선(demagnetization curve)을 나타내, a-Fe와 $Nd_2Fe_{14}B$사이의 교환상호결합이 잘 일어나고 있음을 알 수 있었으며, 이때 a-Fe와 $Nd_2Fe_{14}B$의 평균 입자 크기는 각각 약 10nm와 40$\~$60 nm였다. 한편 상 전개의 차이에도 불구하고 열처리 후에는 모든 합금들이 $60\%$ 이상의 $M_r/M_s$ 비율을 나타내 열처리 조건의 변화에 관계없이 교환상호작용은 일어나고 있음을 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.180.2-181
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• 2003

벼는 미립내부의 온도 및 함수율의 차이에 의해 열응력 및 수분차에 의한 응력이 발생하게 되며, 응력이 과대하게 발생되면 낟알이 금이 가는 동할이 발생하게 된다. 동할은 주로 건조과정 또는 건조후에 주로 발생하게 되는데 벼의 품질에 가장 중요한 지표로서 동할이 발생되면 저장성이 저하되며, 도정시 싸라기가 증가하여 도정수율에도 많은 손실을 가져오게 된다. 본 연구는 함수율 20.01, 21.80 및 22.80%(w.b.) 3수준에 대하여 40.4, 50.0 및 60.9$^{\circ}C$ 3수준의 건조온도와 노출시간 5 ~ 120분 동안에 벼의 동할에 미치는 영향을 구명하고, 동할 예측모델을 개발하는데 목적이 있다. 초기 함수율이 낮고 건조온도가 높을수록 노출시간이 경과할수록 동할은 증가하는 것으로 나타났다. 건조온도 40.4$^{\circ}C$에서는 노출 100분전까지는 동할율이 2%이상 발생하지 않는 것으로 나타났으며, 건조온도 50.$0^{\circ}C$와 60.9$^{\circ}C$에서는 함수율 20.0%(w.b.)의 경우 27분 및 11분 노출했을 때 동할율이 2%이상 발생하였다. 동할 실험치를 실험모델에 적합시켜 다중회귀분석 프로그램을 이용하여 실험상수를 결정하였다. 실험모델의 결정계수는 모든 온도에서 0.9이상으로 높게 나타났으며, RMSE는 40.4$^{\circ}C$에서는 0.2230, 50.$0^{\circ}C$에서는 2.4975로 나타났다. 또한, 60.9$^{\circ}C$에서는 77813로 이는 동할 실험치가 0 ~ 100 사이의 값임을 고려할 때 허용 가능한 수준으로 판단된다.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• Food Science and Preservation
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• v.13 no.2
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• pp.252-258
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• 2006

To find the optimum extraction condition of dried omija, central composite experimental design having three independent variable (extraction temperature, extraction time and water ratio) with five levels was conducted for response surface analysis. The maximum of soluble solid was predicted to the extraction conditions of over 25 fold water ratio, $7{\sim}8hr$ and $75^{\circ}C$. Total acid, total phenol, reducing sugar and vitamin C were predicted to respectively 30 fold water ratio, 6 hr, $70^{\circ}C$, 30 fold water ratio, $6{\sim}7\;hrs,\;80^{\circ}C$ and 30 fold water ratio, $6{\sim}8\;hr,\;80^{\circ}C$, 25 fold water ratio, $5{\sim}6hr,\;80^{\circ}C$ extraction condition. Turbidity of extraction condition. Turbidity of extraction condition was 7 over 25 ford water ratio and over $60^{\circ}C$. From the superimposing results of response variables, the optimum extraction condition was predicted 25 folds water ratio, 6 hr and $65{\sim}70^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.192-197
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• 1994

Effect of pine pollen and defatted pine pollen on lipid accumulation and metabolism in serum and liver were investigated with rats fed high fat-supplemented diets for 6 weeks. Concentrations of total lipid and total cholesterol in serum significantly decreased in the experimental groups (treated with pine pollen and defatted pine pollen) compared with the control group. Concentration of triglyceride in serum was remarkably lower than that of control group. This was similar to that of normal group. Concentration of glucose in serum was significantly lower in the experimental group. It was observed from photographs of hepatic tissue in rats that pine pollen inhibits the lipid accumulation induced by high fat diets.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Proceedings of the Korean Information Science Society Conference
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• 1999.10b
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• pp.21-23
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• 1999

결정 트리는 실세계에서 얻어지는 많은 사례들로부터 분류 정보를 얻기 위해 사용되는 유용한 방법중의 하나이다. 분류를 목적으로 사용되는 사례, 즉 데이터들은 실제 현장에서 얻어지기 때문에 관측오류, 불확실성, 주관적인 판단 등의 원인으로 참 값이 아닌 근사 값으로써 기술되는 경우가 많으며, 이러한 잠재적 오류로 인해 잘못된 결정 트리가 생성될 수 있다. 한편, 트리를 생성하는 각각의 과정에서 하나의 특징 값만을 고려하지 않고 두 가지 이상의 특징 값을 동시에 고려하여 결정 트리를 생성할 경우 보다 정확한 분류 정보를 기대할 수 있다. 본 논문에서는 수치 특징 값으로 기술된 데이터로부터 보다 정확한 분류 정보를 얻을 수 있고, 작은 오류에 강건한 사선형 분할 퍼지 결정 트리를 제안한다. 또한 제안된 사선형 분할 퍼지 결정 트리의 생성 절차 및 생성된 결정 트리를 이용하여 새로운 데이터에 분류 정보를 부여하는 추론 과정을 소개한다.