• Food Science and Preservation
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• v.19 no.6
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• pp.807-812
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• 2012

This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at $55^{\circ}C$. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at $4^{\circ}C$. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest ${\Delta}E$ value. However, L and ${\Delta}E$ value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1364-1373
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• 2015

The purpose of this study was to determine the optimum sodium concentration (0~8%), soaking time (4~20 min) and storage time (0~60 day) for preparation of persimmon jangachi with kochujang sauce using response surface methodology. Physicochemical properties (salinity, pH, Hunter's color value, cutting force, and sensory evaluation) of persimmon kochujang jangachi were analyzed during storage at $20^{\circ}C$ for 60 days. When the proximate composition of persimmon was analyzed, moisture content, crude protein content, crude lipid content, and crude ash content were 85.41%, 0.51%, 0.22%, and 0.20%, respectively. For persimmon kochujang jangachi manufactured with different sodium concentrations, soaking times, and storage times, salinity, pH, Hunter's color value of L, a, and b, color, flavor, taste, texture, and overall preference were represented by a quadratic model. Cutting force was represented by a linear model pattern. In conclusion, the optimal formulation for persimmon kochujang jangachi, as assessed by numerical and graphical optimization methods, was a sodium concentration of 6.91%, soaking time of 11.36 minutes, and storage time of 25.18 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.761-767
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• 2006

To determine freshness and quality change of chicken products during storage, we manufactured freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. All chicken products (drum, wing, thigh) had a change in color of freshness indicator after storage of 3 days at $4^{\circ}C$, indicating poor quality at the time. VBN, TBARS values, and total bacterial counts reached the decay point at the time of color change of freshness indicator attached to the surface of chicken samples. The sensory evaluation also indicated sample was not acceptable by off-odor at day 4 of storage. According to electronic nose analysis to examine off-odor, there were significant differences in terms of principal component analysis values among chicken samples of day 0, day 3, and day 5 of storage. These results suggest that freshness indicator should be useful in determining expiration date of chicken products during marketing by indicating the microbial safety as well as physicochemical and sensory change.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.45-46
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• 2021

본 논문에서는 제조산업의 제품 품질검사의 자동화를 위한 딥러닝 기법을 제안하고 모델의 성능 최적화를 위한 특징 추출 필터의 크기를 비교한다. 이미지 특징을 자동 추출할 수 있는 CNN을 사용하여 전문인력 없이 제품의 표면 결함을 검출하고 제품의 적합성을 판단할 수 있는 이미지 처리 알고리즘을 구축하고 산업 현장에 적용하기 위한 검증 지표로 검출 정확도와 연산속도를 측정하여 결함 검출 알고리즘의 성능을 확인한다. 또한 연산량에 따른 성능 비교를 위해 필터의 크기에 따른 CNN의 성능을 비교하여 결함 검출 알고리즘의 성능을 최적화한다. 본 논문에서는 커널의 크기를 다르게 적용했을 때 빠른 연산으로 높은 정확도의 검출 결과를 얻었다.

• Journal of the Korean Society for Nondestructive Testing
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• v.17 no.3
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• pp.162-173
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• 1997

Automatic on-line surface inspection systems have been applied for monitoring a quality of steel strip surfaces. One of the important issues in this application is the performance of on-line defect classifiers. Rule-based classification table methods which are conventionally used for this purpose have been suffered from their low performances. In this work, probabilistic neural networks and the enhanced classification tables which are newly proposed here are applied as alternative on-line classifiers to identify types of surface defects on cold rolled strips. Probabilistic neural networks have shown very excellent performance for classification of surface defects.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.468-474
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• 2007

Physicochemical and sensory characteristics of cookies with various levels of resistant starch were investigated in this study. Dough pH of 30% substituted sample group had significantly the highest value than that of all(p<0.05). Water contents of Dough were decreased with increased levels of the resistant starch in cookie preparation. The spreadability was increased as the addition levels of the resistant starch were increased. The Hunter L and a values of 30% substituted sample group had the highest values of all(p<0.05). Results of sensory characteristics of 30% substituted sample group showed significantly the lower values in hardness and crack than those in the other groups at p<0.05. Acceptance tests of cookies with 10 and 20% substituted sample groups showed higher values in savory flavor and overall acceptability than those of others.

• Journal of the Korean Society for Nondestructive Testing
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• v.28 no.2
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• pp.144-150
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• 2008

In this study, the PVDF (polyvinylidene fluoride) piero-film sensor was applied to measure the internal quality of apple. The developed sensor detected the response signal through apple after mechanical impact on the surface of apple. The acoustical parameters at time domain such as rise time (RT), ring down count (RC), energy (EN), event duration (ED) and peak amplitude (PA) and acoustical parameter at frequency domain such as spectral density (SE) were analyzed. The size of waveform decreased as storage time of apple increased. The frequency at maximum magnitude was shifted to lower frequency band according to the storage time. The acoustical parameters showed strong relationship with storage time. The multiple linear regression equation was developed to estimate storage time of apple using the acoustical parameters at time domain and its coefficient of determination was 0.97. The internal quality of apple according to storage time is predictable using developed PVDF sensor and acoustical parameters defined in this study.

• Korean journal of food and cookery science
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• v.7 no.1
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• pp.53-59
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• 1991

The purpose of this study is to investigate textural characteristics of egg solution coagulated with steamer and microwave oven, and egg solution diluted various concentration of it with water or milk. Textural Characteristics of the samples were evaluated by the Sensory test and Rheometer. The results obstained were as follow; 1. Rheometer measurement indicated that the thicker is concentration of egg solution, the harder is samples 2. In sensory evaluation on the various concentration of egg solution, the panels on the overall quality showed the most favorite tendency that the sample diluted with 50% of water and the one with 70% of milk in use steamer; the sample diluted with 30% of water and the one with 70% of milk in use microwave oven.

• 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.173.2-174
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• 2003

국내 보급되고 있는 곡물건조기는 열풍형 순환식 곡물건조기가 주종을 이루고 있는데, 이건조기의 경우 곡물이 순환하면서 열풍공급과 템퍼링과정을 반복하면서 건조가 이루어지는 대류열전달 방식을 채택하고 있다. 대류열전달 방식은 복사열전달 방식에 비해 열전달률이 낮기 때문에 건조속도와 열효율이 떨어지며, 건조시 미질 향상과 건조비용 절감에 한계가 있어 왔다. 따라서 건조에너지의 절감과 동시에 고품질 쌀 생산을 할 수 있는 새로운 형식의 곡물건조기술을 확립하고자 원적외선 곡물건조기를 개발하였다. 원적외선은 0.56~l,000$\mu\textrm{m}$의 전자파로서 세라믹 도료표면에 열을 가하면 원적외선 파장대의 강한 에너지를 얻을 수 있다. 이같은 원적외선 에너지를 농산물에 조사시키면 열이 침투하게되고 동시에 농산물의 내부온도가 상승함에 따라 활발한 분자운동을 하면서 수분을 표면으로 이동시키기 때문에 열풍건조방법에 비해 열전달효율이 높고, 농산물을 보다 균일하게 건조가 가능하므로 좋은 품질의 쌀을 생산할 수 있는 특징을 가지고 있다. 시작기는 1회 3,800kg을 건조할 수 있도록 설계하였고, 템퍼링실, 건조실, 열풍실, 승강기 등으로 구성되었다. 원적외선 방사체의 형태는 실린더형이고, 방사체가 설치된 열풍실 위쪽은 타공망, 아래쪽은 방사량을 높이기 위하여 일부 개방된 구조로 제작하였다. 본 연구에서 구명된 원적외선 방사체 길이와 조사거리는 각각 1,470mm, 125mm가 적절한 것으로 나타났다. 시작기의 성능시험을 열풍건조기(대비구)와 비교한 결과 소음은 대비구에서의 94.12dB보다 13% 가량 낮게 나타났고, 건조온도를 45$^{\circ}C$로 설정하고 벼를 건조했을 때 건감률 0.58%,wb로 대비구의 0.47%,wb 보다 23% 높았고, 건조소요에너지도 470kcal/kg - water로 2%의 절감되었다. 또한 건조한 벼를 도정하여 색, 냄새, 윤기, 찰기 등에 대한 관능검사결과는 원적외선 건조방법이 종합기호도가 6.37으로 열풍건조방법 6.13보다 우수한 평가를 받았다. 건조비용은 시작기의 구입가격이 20% 비싸기 때문에 시간당 고정비가 높았으나, 건조성능이 우수하여 건조비용이 69,350원/톤으로 대비구보다 14% 절감되는 것으로 나타났다.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.5A
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• pp.421-431
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• 2009

This paper is the study on the verification of structural health monitoring (SHM) algorithm based on the ultrasonic guided wave. An active inspection system using Lamb wave (LW) for SHM was considered. The basic study about the application of this algorithm was performed for detecting the circular notch defect in steel plate. LW testing technique, pitch-catch method, was used for interpretation of circular notch defect with depth of 50% of plate thickness and 7 mm width. Damage characterization takes place by comparing $S_0$ mode sensor signals collected before and after the damage event. By subtracting the signals of both conditions from each other, a scatter signal is produced which can be used for damage localization. The continuous Gabor wavelet transform is used to attain the time between the arrivals of the scatter and sensor signals. A new practical damage monitoring algorithm, based on damage monitoring polygon and pitch-catch method, has been proposed and verified with good accuracy. The possible damage location can be estimated by the average on calculated location points and the damage extent by the standard deviation.