• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.11 no.2
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• pp.81-85
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• 2005

The mature-red tomato fruits (cv. Pinky world) were packaged with functional modified atmosphere (MA) film (0.03, 0.06 mm) and stored at 0, 5, $15^{\circ}C$. The results showed that the concentrations of $CO_2$ and $O_2$ inside MA package were about $4.21{\sim}8.17%$ and $9.78{\sim}14.45%$ under steady state during storage 29 days at 0, $5^{\circ}C$, respectively. The MA packaging(MAP) suppressed the fruits softening and the color change. The minimum lycopene content and maximum firmness were separately observed in fruits packaged with MA film (0.03 mm) at $5^{\circ}C$ storage and film(0.06 mm) at $0^{\circ}C$, which the lycopene content 6.08 mg/100 g, and firmness was 0.49 Kgf at 29 th day storage. The optimal conditions to keep high quality of tomato fruits were obtained by MAP during storage at $0^{\circ}C$ for 29 days, independently of the film thickness, in which the adequate gas composition was $CO_2$ at $4.2%{\sim}5.6%$, $O_2$ at $14.3%{\sim}14.5%$, respectively.

• Journal of Broadcast Engineering
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• v.14 no.3
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• pp.322-331
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• 2009

This paper proposes an efficient data representation of stereo images using edge-based mesh optimization. Mash-based two dimensional warping for stereo images mainly depends on the performance of a node selection and a disparity estimation of selected nodes. Therefore, the proposed method first of all constructs the feature map which consists of both strong edges and boundary lines of objects for node selection and then generates a grid-based mesh structure using initial nodes. The displacement of each nodal position is iteratively estimated by minimizing the predicted errors between target image and predicted image after two dimensional warping for local area. Generally, iterative two dimensional warping for optimized nodal position required a high time complexity. To overcome this problem, we assume that input stereo images are only horizontal disparity and that optimal nodal position is located on the edge include object boundary lines. Therefore, proposed iterative warping method performs searching process to find optimal nodal position only on edge lines along the horizontal lines. In the experiments, we compare our proposed method with the other mesh-based methods with respect to the quality by using Peak Signal to Noise Ratio (PSNR) according to the number of nodes. Furthermore, computational complexity for an optimal mesh generation is also estimated. Therefore, we have the results that our proposed method provides an efficient stereo image representation not only fast optimal mesh generation but also decreasing of quality deterioration in spite of a small number of nodes through our experiments.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.98-106
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• 2020

This study examined the integrity of diesel engines for underwater vessels through failure analysis, analyzed the causes of abnormal diesel engine stoppage during building and examined the integrity of secondary damages. The diesel engine stoppage was analyzed by checking the temperature change of the piston before and after the abnormality and checking the damage. In addition, in order to analyze the secondary damage caused by the explosion, the tensile and compressive stresses transmitted to the crankshaft, the core part of the diesel engine, were calculated, and the stress distribution was examined through finite element analysis, but the crankshaft was designed by safety. It was confirmed that there was no damage to the crankcase even when the diesel engine was taken out of the ship and closely inspected. The integrity of the crank shaft was verified in advance for the occurrence of diesel engine emergency shutdown accidents through this research result. Therefore, the inspection and restoration were carried out to the minimum extent, and the quality of diesel engines was secured. This study is expected to be used as a reference for ensuring soundness in any future review of diesel engine quality problems.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of Korean Society of Forest Science
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• v.101 no.2
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• pp.185-194
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• 2012

The purpose of this contribution is to develop the framework of a methodology for identifying potential errors in georeferencing and in an application of it using specimens of Ox-Knee, Achyranthes bidentata Blume in Korea. At infraspecific level, uncertainty of identification showed that 41% of A. bidentata var. japonica and 28% of var. bidentata were misidentified, suggesting that the uncertainty level was independent of the reliability of experts' identification. For georeference specimen records, 71 specimens out of total 303 were selected and utilized as occurrence data: Uncertainty was 32.4 km at maximum and was 0.1297 km at minimum (mean = 4,055 m, s.d. = 5,772 m). Var. japonica is common throughout most of the southeastern Korea and west coastal areas, while var. bidentata has been found as far north as Gyeonggi and Gangwon provinces. We modelled the potential distribution of two varieties using Bioclim approach in Korea based on several environmental factors. Our results indicated the most important region for var. japonica lies the west coast ranges and southern area, while for Chungcheongnam-do of potential high diversity occurs for var. bidentata. This study shows that the major factors to determine the distribution patterns of two varieties were thermal factors, rather than precipitation. The Bioclim model using geocode and georeferencing data makes the information increasingly useful and reliable. To improve data quality, it requires full management from data collection to final databases including data cleaning.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.27-36
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• 2019

The demand for a low dispersion lens with a small refractive index and a high refractive index is increasing, and accordingly, there is an increasing need for a releasable protective film with high heat resistance and abrasion resistance. On the other hand, the optical industry has not yet established a clear standard for the manufacturing process and quality standards for mold-releasing protective films used in aspheric glass lens molding. Optical lens manufacturers treat this technology as proprietary information. In this study, an experiment was conducted regarding the optimization of ion etching, magnetron, and arc current at each source and filter part, and bias voltage in FCVA (filtered cathode vacuum arc)-based Ta-C thin film coatings. This study found that compared to iridium-rhenium alloy thin film sputtering products, the coating conditions were improved by approximately 50%, 20%, and 40% in terms of thickness, hardness, and adhesive strength of the film, respectively. The thin-film coating process proposed in this study is expected to contribute significantly to the development and utilization of glass lenses, which will help enhance the minimum mechanical properties and quality of the mold-release thin film layer required for glass mold surface forming technology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.370-374
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• 2003

Cell cracking method using a non-collision was evaluated for the possibility of new red ginseng grinding technique. Based on particle size distribution analysis by 1size shaker, the ratios of 100 mesh penetrated particles were 94.9% for hammer mill (group A) and 95.6% for cell crack (group B). The ratio of 120 mesh penetrated particle of group A was higher than that in group B. The particle size distributions for 100 mesh non-penetrated Powder between 2 groups were not significantly different, and particle size distribution analysis by laser scattering analyzer showed that the particle size ranges were 0.77~128.07 ${\mu}{\textrm}{m}$ for group A and 4.24~180.07 ${\mu}{\textrm}{m}$ for group B. The Particle size distribution in group A was more broad than that in group B. The mean particle size in group B was larger than that in group A, while the standard deviation of particle size distribution in group B was less than that in group A. Structural surface characteristics, in group A, particle size distribution was broad and the distribution curve was amorphous. The structure of individual particles was similar to unequal stone which was roughly grinded and had soft cotton-like surface. In the contrary, in group B, particle size distribution was relatively narrow and also individual size particles were ubiquitously distributed. The structure of individual particles was unequal cut stone shape.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.153-159
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• 1981

A study was carried out to determine the optimal sterilization conditions of cooked rice packed in retort pouch and processed in a steam-air system retort. The cooked rice packed in retort pouch in various thickness (15, 20 and 25 mm) was processed at various heating temperature (110, 115 and $120^{\circ}C$) with $F_0$-value 6.0. In order to evaluate quality change during the thermal prosessing, C-values, based on z-value $33^{\circ}C$ and $F_0$ value 6.0, were also calculated at surface, center and mass average temperatures. Subsequent storage study revealed that the cooked rice packed in 15 mm thickness and processed at $120^{\circ}C$ with$F_0$-value 6.0 could be held without any spoilage and color change, when stored for 6 months at $38{\pm}1^{\circ}C$ under saturation humidity.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.121-126
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• 2005

The changes in quality characteristics and shelf-life of vacuum-shrink packaged Bierschinken after stuffing in fibrous casing and stored at 5 and $10^{\circ}C$ were investigated The total aerobic plate count (APC) of Bierschinken was initially <2.00 $log_{10}CFU/cm^2$, however increased gradually over storage period The APCs of Bierschinken maintained at the level of 4.86 and 5.13 $log_{10}CFU/cm^2$ after 35 days at 5 and $10^{\circ}C$, respectively. pH tended to decrease with the extension of storage period The values of TBA and VBN tended to increase with storage time, of which trend was pronounced at $10^{\circ}C$ rather than at $5^{\circ}C$. According to the sensory evaluation, Bierschinken had the marketing value till 28 days irrespective of storage temperature. The shelf-life of Bierschinken tested might be preferentially restricted by the occurrence of off-odor and off-flavor at the end of storage period.