• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.11
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• pp.1742-1748
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• 2014

This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than $710{\mu}m$, whereas a particle size less than $250{\mu}m$ accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.4
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• pp.519-526
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• 1997

Physicochemical properties of potato starches with degree of substitution of 0-0.2645 hydroxypropylated with propylene oxide were examined. Hydorxypropyl group content of the starch was proportional to propylene oxide concentration. Water binding capacity increased but pH decreased with the increase of degree of substitution. Blue value and iodine absorption property decreased with the increase of hydroxypropylation. Differential scanning calorimeter showed that hydroxypropylation lowered the gelatinization temperature of the starch. Relative crystallinity in X-ray diffraction patterns decreased and starch granule observed by scanning electron microscopy was destroyed by hydroxypropylation. This result implied that high level hydroxypropylation affected the crystal region as well as amorphous region of starch.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2004.10a
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• pp.286-291
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• 2004

The objective of this research work is to investigate the influence of process parameters, such as power of laser, travel speed of laser and material thickness, on roughness and striation of the cut surface for the case of cutting of CSP 1N sheet using high power Nd:YAG laser with continuous wave(CW). In order to find the practical cutting region and the relationship between process parameters on the roughness and the striation, several laser cutting experiments are carried out. From the results of experiments, the allowable cutting region and an optimal cutting speed for each cutting condition have been obtained to improve the quality of the cut surface. In addition, it has been shown that the surface roughness is related to the number of striation and depth of valley of the cut surface.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.175-182
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• 1991

Hydroxypropylated starches were prepared by reaction of corn starch with propylene oxide and their physicochemical properties were compared with those of the native starch. Swelling power, solubility and water binding capacity increased with the increase of hydroxypropylation. The hydroxypropylation of corn starch significantly reduced the extent of digestion and iodine absorption. Starch molecules larger than $1.34{\times}10^7{\sim}$ decreased whereas molecules ranging from $1.34{\times}10^7{\sim}1.18{\times}10^5$ increased by hydroxypropylation. Granule size increased by hydroxypropylation but this did not significantly affect the granule surface appearance by SEM. The hydroxypropylation improved the solubility and water binding capacity of corn starch.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.29 no.3
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• pp.675-684
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• 2019

Under the wave of the Fourth Industrial Revolution, developed countries around the world recognize Smart Factory as a core base and strive to enhance the nation's industrial competitiveness through related policies and industry development. Domestic ministries have also set up a strategy for manufacturing innovation 3.0 and are pushing for the expansion of smart factories with 30,000 targets by 2025. In this study, we analyze the practical cases of smart factory security related companies and present the application methods for the same industry. we also intend to contribute to the protectetion of important information in Smart Factory and stable operation.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.3
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• pp.73-79
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• 2021

In the wave of the 4th industrial revolution, smart factory is required in many factories. However, small and mid-sized companies (SMEs) still have aging machines and are having difficulties in the data collection stage, which is the basis of smart factories. This study proposes a low cost monitoring method by using an open source based technology that extracts data from the image of the facility control panel without the need for modification of existing facilities. The proposed method was tested and evaluated for forging facilities in automobile parts manufacturing plants through prototyping. As a result of the evaluation, it was confirmed that low-cost facility monitoring is possible, and it will help SMEs build smart factories.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.147-157
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• 2006

To improve the properties of non-waxy rice flours for baking, soaked-wet milled rice flour (SWRF) was adjusted moisture content (MC) to 30 and 50 % and heated at 50 and $70^{\circ}C$ in a shaking water bath for 6 and 18 hrs, respectively. Moisture-heat treated rice flours were investigated with regard to particle size distribution, and morphological, physicochemical and pasting properties for comparing dry and wet milled flours. The particle size of rice flour treated with 30% MC was distributed between $4-20{\mu}m\;and\;100-200{\mu}m$, like SWRF. The particles above $200{\mu}m$ in the flour were produced at higher heating temperature. By SEM, starch granules were found in the rice flours treated with 30% MC, who whereas aggregated starch granules were shown in the flours treated with 50% MC. Moisture-heat treatment using higher MC and heating temperature decreased the lightness and increased the yellowness of non-waxy rice flours. Water binding capacity of 30% moisture treated rice flour was similar to that of SWRF. In the same moisture treated rice flour, swelling power was higher, but solubility was lower at $50^{\circ}C$ than at $70^{\circ}C$. The initial pasting temperature by RVA increased after moisture-heat treatment. The peak viscosity of moisture-heat treated rice flour was higher for 30% moisture than that of the others. The rice flour treated with 30% MC and heated at $50^{\circ}C$ showed low setback and increased stability for retrogradation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.632-638
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• 1997

To develop the Instant Nuroong-gi in a short reconstitution time, we made puffed Instant Nuroong-gi samples and investigated their physicochemical characteristics. The Nuroong-gi was prepared using a Japonica variety with three different cooking conditions: steam cooker(process A), pressure cooker (process B) and cabinet cooker(process C). The Instant Nuroong-gi is produced by adding water to the Nuroong-gi which is broken into the size of 0.5~1.0cm. The amount of the added water is 40% of the weight of the broken Nuroong-gi. And it was puffed at 160~17$0^{\circ}C$ for 30 secands. The water binding capacity of Instant Nuroong-gi samples was 7.2 at process A, 6.5 at process B and 6.6 at process C. The total sugar content of Instant Nuroong-gi samples in hot water reached at the highest level at 3-minute cooking time. Through the sensory evaluation by a panelists, we discovered that Instant Nuroong-gi prepared by a steam cooker showed the highest roasted nutty taste, hardness, stickiness and overall acceptability. And Instant Nuroong-gi prepared by a pressure cooker showed the highest color, clearness, and roasted nutty flavor. Correlation coefficients between overall acceptability and other sensory attributes of Instant Nuroong-gi indicated that hardness had the most significant correlation to sensory evaluations. When we compared the results of color test with those of sensory evaluation of Instant Nuroong-gi prepared by three different cookers, we discovered that panelists preferred yellow Instant Nuroong-gi prepared by a pressure cooker. We found some morphological properties of Instant Nuroong-gi as a result of the comparison of the crystalization by a X-ray diffraction analysis and the observation of the shapes by a the scanning electron micrographs.

• The Korean Journal of Applied Statistics
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• v.1 no.2
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• pp.82-90
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• 1987

모든 과학기술지식은 객관성을 지닌 관찰과 실험과 측정에 의해서 이루어진다. 이렇게함으로써 과학기술지식은 재현성과 영구성을 가져오게 되며, 올바른 전승과 누적적 발전을 가져오는데 이 과학기술지식의 질서체계를 유지하는데 근본적인 역할을 하는 것이 표준이다. 시간, 길이, 온도, 무게 등의 기본 측정단위와 광속, 중력 등의 물리화학적 상수, 법정계량단위, 각종 공업 규격, 안정 규정 등 수 없이 많은 표준은 효과적인 공동 인식과 객관적 판단의 기준으로 활용되고 있다. 현대의 과학기술이 다양하게 발전하고 이에 따라 우리의 생활도 더욱 복잡한 구조를 이루면서 표준에 대한 필요성도 더욱 높아가고 있다. 표준에 대한 깊은 생각없이도 우리는 자동차에 주유할때 표준단위를 통해 원하는 분량을 말하며, 카메라의 필름 종류를 선택할 때도 국제표준기구(ISO: International Standards Organization)의 규격을 사용하는데 익숙해져 있다. 이렇게 표준은 우리 일상생활과 밀접한 관계에 있으나 소비자 입장에서는 그 가치를 절실히 느끼지 못한 것이 사실이며 표준이 없음으로 해서 일어나는 불편과 혼란에 대해서는 무관심한 것이 사실이다. 일상생활에서 일어나는 표준의 역할을 우리가 잘 이해한다면 표준이 왜 필요한가를 쉽게 인식하게 될 것이다. 최근 정보산업이 새로운 물결로 사회전반에 영향을 미치고 있으며 이에 따라 정보의 수집, 가공, 저장 및 배포의 처리 과정에서도 제반 표준화의 필요성이 크게 대두되었다. 그 결과로 최근 10여년간에 수백종의 기술기준, 지침서 및 기본/기능 표준규격이 제정되어 왔다. 이와 같이 어떤 특별한 영역에서의 표준에 대한 요구가 있을 때 관련 규격이 제정되게 된다. 표준의 제정을 위한 다음 단계는 그 주제에 관한 표준(또는 규격)개발에 관심을 가진 사람들이 모이는 일일 것이다. 통계분야에서도 몇가지 표준화 활동이 ISO 를 중심으로 진행되고 있다. 예를 들면 실험과 검증 결과의 표현과 해석, 표본추출 방법 등에 관한 것으로 이들은 통계의 응용분야에서 꼭 필요한 표준이다. 구체적인 예로서 우리나라 국민의 표준체위값을 설정하기 위하여 측정조사할 때 측정방법 뿐 아니라 표본추출 방법과 통계자료 처리과정의 표준화가 이루어 지지 않는다면 각 기관에서 조사 발표하는 체위관계 자료가 상이하여 국가기관의 통계자료에 대한 신뢰성이 저하되고 통계값을 이용하여 의류, 신발 등의 제품을 제조하는 산업계에 혼란을 야기시킬 수 있다. 본 고에서는 ISO의 활동을 정보처리 분야에 초점을 맞춰 간략하게 설명하고 통계분야의 국제 활동을 비전문가인 필자들이 아는대로 소개하는 한편 국내활동의 필요성을 강조하여 관련 기관, 학계 및 산업계 관련전문가들의 ISO 국내활동 참여를 제의하고자 한다.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.199-205
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• 2009

Wet noodles with different percentages of Curcuma Ionga L. powder(CLP) as an additive were generated and their cooking characteristics were evaluated. Wheat flour with 8% CLP had the highest water binding capacity and breakdown, while setback was reversed. Cooked noodle characteristics, weight, volume and tensile strength decreased as CLP content of wheat flour increased, but turbidity of the soup was reversed. L value of wet noodles was higher than cooked noodles, while b value, and texture of wet noodles were lower than cooked noodles. Hunter color value and texture measurements demonstrated decreasing L value, springiness and cohesiveness but increasing b value, hardness, gumminess and chewiness with increasing CLP content. In sensory evaluations, noodles made with 4% CLP were most highly preferred, while noodles made with 2% and 8% CLP were less preferred than CLP-free prepared noodles.