• Proceedings of the Korean Information Science Society Conference
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• 2001.10b
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• pp.361-363
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• 2001

반도체 패키지의 마킹검사(marking inspection)를 위해서는 입력 영상으로부터 검사할 패키지의 정확만 위치 검출과 패키지 윗면에 나타난 제작사 로고, 문자, Pin1 딤플의 추출이 필수적이다. 본 연구는 마킹검사를 위한 선행 연구로 마킹검사를 수행할 때, 검사할 IC 패키지의 위치와 방향을 정확하게 검출하는 것을 목적으로 하고 있다. IC 패키지의 외곽을 구성하는 리드의 명도 값은 트레이의 명도 값과 큰 차이를 나타낸다. 그러나 IC 패키지의 방향을 나타내는 Pin1 딤플은 배경과 동일한 색상으로 다만 약간 오목하게 들어가서 명도 값의 차이가 미세하다. 이러한 두 가지 상이한 특징을 효과적으로 처리하기 위하여 적응적 다중 이진화 방법을 제시하였다. 76개의 명도 영상에 대한 실험 결과 제안된 이진화 방법은 매우 효과적이었으며, 이진화된 영상으로부터 IC 패키지의 정확한 위치 검출과 방향 확인이 가능하였다.

• Journal of Korean society of Dental Hygiene
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• v.8 no.2
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• pp.53-66
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• 2008

There was to purpose of this study improves analyzing cause that prosthesis brings bite engaging that is inaccurate in patient's mouth, when supposed that all conducts that do in operatory and dental laboratory are perfect. Impression did check bite by alginate impression material and polymerization style silicon impression material that use usually in presence at a sickbed Irreversibility, hydrocolloid, alginate impression material washed in flowing water and poured anhydrite after wait about 8 minutes so that region that charge interest after impression check bite may become undoing. And hydrophile property addition polymerization style impression material poured anhydrite after blow 30 considering impression material dwell time and H2 gas occurrence time (5~15 minute) after have washed in flowing water. I got each 7 models, result that manufactures total 28 and measures by third dimension measuring instrument (Meteo, Korea) following sequence curing in tray holder and floor 1, By Alginate impression when is hardened in tray holder and when is hardened in the floor after do check bite, SPH 4, SPH5 all as there is synonymy appeared(P<0.05). By in case do not use average 0.1741 in case use tray holder in 0.0447 SPH5s in case do not use average 0.2838 pastas in case use tray holder in SPH4 0.0309, When did not use both SPH4 and SPH5 tray holder, when used tray holder, 1 appeared more greatly. 2. By amity sex addition polymerization style silicon impression when is hardened in tray holder after do check bite and when is hardened in the floor SPH 4, a11 of the SPH5s very big synonymy be(P>0.05). And in case use tray holder in 0.000657 pasta SPH5s in case do not use average 0.000129 pastas in case use tray holder in SPH4 average 0.000114 pastas, by in case do not use 0.000757, I appeared more greatly when used tray when did not use both SPH4 and SPH5 tray holder, but 1 appeared is not level to keep in mind(Table 8~9). 3 SPH4 was looked very big mindfulness in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon without using tray holder(P< 0.001). I use tray holder and SPH4 did not appear synonymy in model that manufacture doing impression check bite by Alginate and model that do impression check bite by amity sex accessory penalty silicon(P>0.05). Study finding of above when see synthesis Alginate certainly tray holder use must and I could know that hardening method does not exert big influence on volume stability if remove impression sieve of excess because amity sex accessory penalty silicon passes over tray, Also, Alginate impression material previewed can get heading a conspiracy style that volume stability of accessory penalty silicon impression material degree is if use tray holder.

• Food Science and Preservation
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• v.21 no.6
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• pp.838-843
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• 2014

In this study, near-infrared spectroscopy was used to observe the drying non-uniformity of vegetables such as spring onions, onions, and garlic, which are commonly used for seasoning. For the warm-air convection drying method, the vegetables showed drying non-uniformity, which is due to the unevenness of the wind temperature and humidity depending on the height and position of the drying tray. The second derivative spectra between the vegetable samples with different drying degrees were compared. The peak at around 1,390~1,400 nm, which is assigned to weak hydrogen bonds of water, was changed during drying whereas the peak near 1,420 nm, which represents strong hydrogen (H-) bonds of water, was not changed, indicating that water with weak H-bonds evaporates first during drying, and that water with strong H-bonds remains after drying. The hyperspectral NIR imaging technique combined with principal-component analysis made it possible to discriminate the dried vegetables according to their drying degree.