• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

• Proceedings of the IEEK Conference
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• 1998.10a
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• pp.1057-1060
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• 1998

Power Dissipation and circuit speed become the most importance parameters in VLSI system maximum power dissipation for VLSI system design. We remodeled CMOS inverter according to the operating region, saturation region or linear regin, and calculate maximum power dissipation point of CMOS inverter. The result of proposed maximum power dissipation model compared with those from SPICE simulation which results that the proposed maximum power dissipation model has the error rate within 10% to SPICE simulation.

• Journal of the Korea Safety Management & Science
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• v.5 no.2
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• pp.165-174
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• 2003

This paper analyzes the competitive power of domestic software industries focusing on the subjective rating of software development process. A survey is conducted to perform subjective evaluation of software development process of his/her company. Comparison between SPICE-experienced companies and non-experienced companies, between domestic companies and companies in developed countries are performed.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.04a
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• pp.1364-1366
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• 2011

본 논문은 자동차 분야의 품질 프로세스 모델인 Automotive SPICE와 기능안전성을 강조한 자동차 분야 ISO 26262 표준을 가지고 통합 프로세스심사 프레임워크를 구성하였다. 두 표준의 프로세스의 맵핑을 통해 심사에 활용할 수 있도록 구성해봄으로써 실제 심사 시 프로세스 능력 수준의 평가와 함께 소프트웨어의 기능안전성에 대한 수준도 판단해 볼 수 있도록 하였다.

• The KIPS Transactions:PartD
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• v.10D no.4
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• pp.719-726
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• 2003

A SPICE (Software Process Improvement and Capability dEtermination) and CMM (Capability Maturity Model) assessment can be considered as representative software process assessment models since assessors assign ratings to indicators and metrics to measure the capability of software precesses. But ail of process assessment models don't provide a subjective measurement procedure and metrics. In this paper we define basic quality process metrics and propose standard metrics for each process based on SPICE and CMM. This study also proposed a guideline for a subjective measurement procedure and the metrics are effectively use to SPI.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.4
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• pp.49-55
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• 2015

The inaccuracy of the bias-dependent gate-drain overlap capacitance $C_{gdo}$ simulation in original BSIM4 and BSIM4 macro model using a diode is analyzed in detail. It is found that the accuracy of the macro model is better than of the BSIM4. However, the macro model cannot be used in the linear region. In order to remove the inaccuracy of the conventional models, a new BSIM4 macro model with a physical bias-dependent $C_{gdo}$ equation is proposed and its accuracy is validated in the full bias range.

• The Korean Journal of Food & Health Convergence
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• v.8 no.3
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.166-171
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• 2014

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of $75^{\circ}C$. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

• 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.

• Journal of the Korean Institute of Intelligent Systems
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• v.26 no.4
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• pp.273-278
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• 2016

In this paper, chaotic circuit of the Lorentz system using multipliers, operational amplifiers, capacitor, fixed resistor and variable resistor for control has been designed in a electronic circuit. Through PSPICE program, electrical characteristics such as time waveforms, frequency spectra and phase attractors analyzed. And in the special area ($10{\sim}100k{\Omega}$) of the $500k{\Omega}$ control variable resistor, the circuit showed chaotic dynamics. Also, we implemented the circuit in a electronic hardware system with discrete elements. Measured results of the circuit coincided with simulated data.