• 한국정보전자통신기술학회논문지
• /
• 제15권2호
• /
• pp.109-116
• /
• 2022

본 논문에서는 센서 시스템에 유입된 60Hz 라인 주파수 잡음의 영향을 효과적으로 제거하기 위한 상태 변수 필터(state variable filter, SVF) 구조의 대역 억제 필터(band rejection filter, BRF)를 제안한다. 기존 SVF 구조의 BRF는 추가적인 연산 증폭기(operational amplifier, OPAMP)를 사용하여 저역 통과 필터(low pass filter, LPF) 출력과 고역 통과 필터(high pass filter, HPF) 출력 간의 합 또는 입력 신호와 대역 통과 필터(band pass filter, BPF) 출력 간의 차를 구함으로써 구현한다. 따라서 BRF의 신호 감쇄를 결정하는 노치 주파수(notch frequency)와 노치 깊이(notch depth)가 신호의 합 또는 차를 구하는데 사용한 저항의 허용 오차(tolerance)에 크게 의존된다. 반면에 제안 된 BRF는 SVF 구조 내에 BRF 출력이 자연발생적으로 형성되기 때문에 각 포트 간의 조합이 필요 없게 되어 기존 BRF와 달리 노치 주파수와 노치 깊이가 저항의 허용 오차에 영향을 받지 않는다. 제안된 BRF의 노치 주파수는 59.99Hz이며 몬테 카를로 시뮬레이션 결과를 통해 저항의 허용 오차에 전혀 영향을 받지 않는 것을 확인할 수 있었다. 노치 깊이도 평균 -42.54dB, 표준편차 0.63dB를 가져 BRF로서 정상적인 동작이 가능함을 확인하였다. 또한 제안된 BRF를 가지고 60Hz 잡음에 간섭이 된 심전도 신호에 대하여 잡음 필터링을 적용한 결과를 보여주었으며 60Hz 잡음이 적절하게 억제되는 것을 확인할 수 있었다.

• 한국식품영양과학회지
• /
• 제40권7호
• /
• pp.986-992
• /
• 2011

본 연구에서는 머핀의 품질향상을 위한 기능성 천연소재의 개발을 위해 현미분말을 0, 20, 40, 60% 농도로 첨가하여 제조한 머핀의 품질특성을 살펴보았다. 머핀의 중량은 대조군이 높았으나 현미분말 첨가군 간에 유의적인 차이는 없었고, 높이와 pH 또한 대조군이 높았던 반면 현미분말 첨가군은 첨가량이 증가할수록 감소하였다(p<0.05). 현미분말 첨가 머핀 수분함량의 측정결과는 제조 직후 대조군이 현미분말 첨가 머핀보다 높았지만, $30^{\circ}C$에서 저장기간이 길어짐에 따라 수분함량은 대조군과 현미분말 첨가군 간에 유의적인 차이는 없었다(p<0.05). 경도와 복원성은 대조군이 높았고 현미분말 첨가량이 증가할수록 높아졌으며, 응집성, 탄력성은 대조군이 높았으며 현미분말 첨가량이 증가할수록 낮아졌다(p<0.05). 이에 반해 검성과 씹힘성은 대조군이 낮았고 현미분말 첨가량이 증가할수록 높았으며, 부착성은 시료 간에 유의적인 차이가 없었다(p<0.05). 관능검사 결과 외부색은 20% 첨가군이, 내부색은 대조군이 높게 나타났고(p<0.05), 맛, 향, 조직감, 전반적인 기호도는 60% 첨가군이 가장 높게 나타났다. 현미분말 첨가 머핀의 항산화활성을 측정한 결과는 현미분말 첨가 농도가 증가할수록 DPPH radical 소거능과 SOD 유사활성이 증가하는 것으로 나타났다. 이상의 결과를 종합해 볼 때 현미를 첨가할 경우 관능특성 및 기능성을 개선하여 품질향상에 도움을 주는 것으로 나타났는데 이는 현미를 이용한 기능성식품 개발의 기초자료로 제공될 수 있을 것으로 사료된다.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.258-264
• /
• 2015

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Compared to the control with 30% back fat, lower emulsion stability and higher cooking yield of meat emulsion systems were observed in T1 (30% back fat+1% BRF), T2 (30% back fat+2% BRF), T3 (30% back fat+3% BRF), T4 (30% back fat+6% BRF), and T15 (10% back fat+10% canola oil+2% BRF). Lower emulsion stability and higher apparent viscosity were observed in T1, T2, T3, T4, and T8 (20% back fat+3% BRF) compared to the control. Lower emulsion stability and higher hardness was detected in all treatments compared with the control, except T5 (20% back fat), T10 (10% back fat+10% canola oil+2% BRF), T11 (10% back fat+10% olive oil+2% BRF), T12 (10% back fat+10% grape seed oil+2% BRF), and T13 (10% back fat+10% soybean oil+2% BRF). This approach has been found particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Thus, the results obtained with emulsion mapping are useful in making emulsified meat products of desired quality characteristics, partially replacing pork back fat with a mix of 10% back fat, 10% canola oil and 2% BRF was most similar to the control with 30% pork back fat.

• 한국식품저장유통학회:학술대회논문집
• /
• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
• /
• pp.224.1-224
• /
• 2003

The production of black rice in Korea has been increasing, as more Koreans are tending to blend black rice with medium-grain rice for serving. This increased production creates an opportunity for developing new products. In this study, the properties of sponge cakes produced from a blend of black rice flour (BRF) and wheat flour (WF) are investigated. Black rice sponge cakes (BRSC) were produced with constant process variables (e.g. baking temperature, fermentation time and BRP content (10, 20 & 30%)). Proximate compositions, farinogram, amylogram and extensogram analyses of BRSC were determined by AACC method. BRSC color was expressed to Hunter L, a and b values using a colorimeter. Sensory properties were evaluated by a trained 5-member panel. Moisture contents in BRSC decreased with increasing contents of BRF, while ash and protein contents were increased. Farinograph and amylograph data did not differ significantly between treatments, while extensograph data decreased with increasing BRF contents. With increasing BRF contents, Hunter L value decreased, while Hunter a value increased. When using 20% of BRP, sensory scores of BRSC were the highest in color, flavor and taste. In conclusion, 20% of BRF would be the optimum amount for producing sponge cake with BRP and WF.

• Journal of Contemporary Eastern Asia
• /
• 제20권1호
• /
• pp.1-23
• /
• 2021

With regard to the recent developments in public diplomacy, the increasing fusion of strategic communication appears necessary. China engages in public diplomacy with a strategic purpose to shape its national image abroad. Hosting diplomatic advocacy event is regarded as an instrument with expectations to present reliable and responsible image and promote international collaborations. The present research focuses on the Belt and Road Forum (BRF) in May 2017 with the objective to analyze its outcomes and influence on the international news agenda, news frames, and foreign citizens' comments online. The quantitative content analyses are used to compare the media reports (N=364) and Facebook users' comments on the selected news (N=957) between the US and Pakistan. Results reveal that Pakistani media provided more diverse frames and attributed more positive evaluations to the BRF than the US media. However, Facebook comments expressed more unfavorable opinions toward the BRF and China's image with rare differences between two countries. In conclusion, the BRF has served as an eye-catching advocacy of Chinese foreign policy, as it influenced the news agenda in two selected countries. However, news frames vary due to the differences in media system and the involvement in the BRF. China's public diplomacy practices follow a traditional top-down communication which needs meticulous subdivision of target stakeholders, delicate messaging strategies, and integrated tactics.

• 한국식품영양학회지
• /
• 제36권4호
• /
• pp.244-252
• /
• 2023

This study was conducted to provide basic data on the antioxidant activity, inhibition of adipocyte differentiation and reactive oxygen species (ROS) production of a mixture of Brassica juncea extract (BJE) and fermented black rice fraction (BRF). We investigated the total phenol content, total flavonoid content, antioxidant effects (DPPH radical scavenging, ABTS radical scavenging, reducing power, FRAP and ORAC assay) and anti-obesity activity of the mixture in 3T3-L1 cells. Our results showed that the total phenol and flavonoid content increased with increasing BRF mixture ratio. The antioxidant activity increased as the BRF mixture ratio increased. In addition, BJE and BRF mixtures did not show any cytotoxicity during the 3T3-L1 differentiation period. During adipocyte differentiation, BJE and BRF mixtures significantly inhibited lipid accumulation and ROS production compared to the control group. These results warrant further experiments to develop an anti-obesity functional food using a mixture of BJE and BRF.

• 한국식품조리과학회지
• /
• 제27권6호
• /
• pp.671-680
• /
• 2011

In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

• 한국식품과학회지
• /
• 제34권2호
• /
• pp.232-237
• /
• 2002

흑미가루 첨가비율에 따르는 식빵의 품질 특성을 조사한 결과 흑미가루의 첨가 비율이 증가함에 따라 빵의 부피는 감소하였다. 실험구간 내에서, 색도의 경우 명도와 황색도는 흑미가루의 증가에 따라 유의적으로 감소하고 적색도는 증가하여(p<0.05) 흑미가루 첨가비율이 식빵의 내부 및 외부 색깔의 변화에 큰 영향을 미침을 알 수 있었다. 조직검사에서 흑미가루의 첨가 비율 증가에 따라 hardness(견고성), gumminess(점착성), chewiness(씹힘성)는 증가하고 springiness(탄력성), cohesineness(응집성)는 감소하였다. 관능검사에서 흑미첨가 비율 증가로 기공, 조직, 외형, 터짐성 등 품질 특성은 낮게 평가되었지만 내부 색상과 향에 대한 기호도는 증가였으며 맛은 $10{\sim}20%$ 사이에서 밀가루 식빵과 차이가 없었다. 전체적인 기호도는 흑미가루를 20% 첨가한 것이 밀가루 식빵과 유의적인 차이를 나타내지 않았다(p<0.05). 그러므로 흑미 특유의 색, 향 및 영양기능성을 고려하였을 때 흑미가루를 20%까지 첨가해도 빵의 품질특성에 큰 영향을 미치지 않을 것으로 생각된다.

• 화훼연구
• /
• 제19권1호
• /
• pp.15-21
• /
• 2011

안개초 절화 재배시 토양피복재료 및 피복방법에 따른 잡초 발생량 및 안개초 개화특성 등을 조사하였다. 잡초 발생량은 무피복 $146.2g{\cdot}m^{-2}$(건물중)인 반면 흑색과 녹색 폴리프로필렌 부직포 전면피복은 $4.1{\sim}4.2g{\cdot}m^{-2}$으로 거의 발생되지 않았으며, 제초 소요인원도 무피복은 27.9명/10a/년인데 반해 전면피복은 2.4명/10a/년이었다. 여름 절화작형시 개화는 무피복과 골 피복이 늦었으며, 화경장, 측지수, 절화장, 화수폭 및 화경 강도는 흑색과 녹색 부직포 전면피복이 우수하였고, 절화량은 흑색 PE필름, 녹색과 흑색 부직포 전면피복에서 많았다. 월하 후 안개초 고사주율은 흑색 부직포 골 피복처리에서 12.4%로 가장 낮았고, 녹색 부직포 피복처리가 19.0% 정도였으며, 흑색 PE 필름 전면 피복처리가 39.0%로 가장 높았다. 가을 절화작형 역시 화경장, 측지수, 절화장 및 화경 강도는 흑색과 녹색 부직포 전면피복이 우수하였고, 절화량은 녹색 부직포가 가장 많았다. 로젯트 발생률은 골피복보다 전면피복이 낮았으며, 피복재료별로는 녹색 부직포 전면피복이 가장 낮았고, 다음은 흑색 부직포, 흑색 PE 필름 전면피복이 낮았다. 따라서 안개초 절화재배시 녹색 부직포 전면 피복처리가 잡초 발생억제와 절화품질 향상 및 절화량 증가에 효과적이라고 생각된다.

• 한국식품조리과학회지
• /
• 제29권5호
• /
• pp.591-598
• /
• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).