• 한국음향학회지
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• 제40권5호
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• pp.439-451
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• 2021

본 논문에서는 실제 환경에서의 연속 음성 강화를 위한 딥러닝 기반 온라인 빔포밍 알고리듬과 스펙트럼 감산을 결합한 빔포머를 제안한다. 기존 빔포밍 시스템은 컴퓨터에서 음성과 잡음을 완전히 겹친 방식으로 혼합하여 생성된 사전 분할 오디오 신호를 사용하여 대부분 평가되었다. 하지만 실제 환경에서는 시간 축으로 음성 발화가 띄엄띄엄 발성되기 때문에, 음성이 없는 잡음 신호가 시스템에 입력되면 기존 빔포밍 알고리듬의 성능이 저하된다. 이러한 효과를 경감하기 위하여, 심층 학습 기반 온라인 빔포밍 알고리듬과 스펙트럼 감산을 결합하였다. 잡음 환경에서 온라인 빔포밍 알고리듬을 평가하기 위해 연속 음성 강화 세트를 구성하였다. 평가 세트는 CHiME3 평가 세트에서 추출한 음성 발화와 CHiME3 배경 잡음 및 MUSDB에서 추출한 연속 재생되는 배경음악을 혼합하여 구성되었다. 음성인식기로는 Kaldi 기반 툴킷 및 구글 웹 음성인식기를 사용하였다. 제안한 온라인 빔포밍 알고리듬 과 스펙트럼 감산이 베이스라인 빔포밍 알고리듬에 비해 성능 향상을 보임을 확인하였다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• Biotechnology and Bioprocess Engineering:BBE
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• 제4권1호
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• pp.51-58
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• 1999

A mathematical model for a three phase fluidized bed bioreactor (TFBBR) was proposed to describe oxygen utilization rate, biomass concentration and the removal efficiency of Chemical Oxygen Demand (COD) in wastewater treatment. The model consisted of the biofilm model to describe the oxygen uptake rate and the hydraulic model to describe flow characteristics to cause the oxygen distribution in the reactor. The biofilm model represented the oxygen uptake rate by individual bioparticle and the hydrodynamics of fluids presented an axial dispersion flow with back mixing in the liquid phase and a plug flow in the gas phase. The difference of setting velocity along the column height due to the distributions of size and number of bioparticle was considered. The proposed model was able to predict the biomass concentration and the dissolved oxygen concentration along the column height. The removal efficiency of COD was calculated based on the oxygen consumption amounts that were obtained from the dissolved oxygen concentration. The predicted oxygen concentration by the proposed model agreed reasonably well with experimental measurement in a TFBBR. The effects of various operating parameters on the oxygen concentration were simulated based on the proposed model. The media size and media density affected the performance of a TFBBR. The dissolved oxygen concentration was significantly affected by the superficial liquid velocity but the removal efficiency of COD was significantly affected by the superficial gas velocity.

• 동아시아식생활학회지
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• 제25권5호
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• 한국식품과학회지
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• 제35권5호
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• pp.918-923
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• 2003

찰성 및 메성 쌀보리가루을 밀가루에 $10{\sim}30$ 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 비교 분석하였다. Amylograph 호화특성에서 찰성 쌀보리가루를 첨가한 복합분은 호화개시온도와 최고점도가 메성에 비해 낮았으며 set back 역시 현저히 낮아 전분의 노화가 느리게 진행됨을 제시해 주었다, Mixograph에 의한 반죽의 리올로지 특성은 찰성 쌀보리가루 복합분의 peak height가 메성에 비해 높은 반면 mixing time은 약간 낮게 나타났다. 쌀보리가루의 첨가는 빵의 체적을 떨어뜨리고 주간적인 관능평가에서 대조구와 비교하여 찰성 및 메성 쌀보리가루 10% 첨가수준에서는 서로 유의적인 차이가 없었으나 20% 첨가수준부터는 대조구에 비해 큰 차이로 품질이 떨어졌으며 메성이 기호도에 있어 다소 높게 평가되었다. 20% 쌀보리가루를 첨가한 빵의 저장중 성도변화를 조사한 결과 찰성 쌀보리가루를 첨가한 빵의 경도가 메성에 비해 낮았으며 빵의 staling이 보다 완만히 진행됨을 나타내 주었다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.

• 상하수도학회지
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• 제18권5호
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• pp.656-665
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• 2004

An Ozone reaction model combined with CFD(Computational Fluid Dynamics) technique was developed in this research, in the simulation of ozonation, hydrodynamic behavior as well as reaction model is important because ozone is supplied to treated water as gas ozone. In order to evaluate hydrodynamic behavior in an ozone contactor, CFD technique was applied. CFD technique elucidated hydrodynamic behavior in the selected ozone contactor, which consisted of three main chambers. Three back-mixing zones were found in the contactor. The higher velocities of water were observed in the second and third compartments than that in the first compartment. The flow of the opposite direction to the main flow was observed near the water surface. Based on the results of CFD simulation, the ozone contactor was divided into small compartments. Mass balance equations were established were established in each compartment with reaction terms. This reaction model was intended to predict dissolved ozone concentration, especially. We concluded that the model could predict favorably the mass balance of ozone, namely absorption efficiency of gaseous ozone, dissolved ozone concentration and ozone consumption. After establishing the model, we discussed the effect of concentration of gaseous ozone at inlet, temperature and organic compounds on dissolved ozone concentration.

• Tribology and Lubricants
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• 제33권3호
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• pp.112-118
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• 2017

Tilting pad journal bearings(TPJBs) are widely used for high speed rotating machinery owing to their rotordynamic stability and thermal management feature. With increase in the rotating speed of such machinery, an increasingly important aspect of TPJB design is the prediction of their thermal behaviors. Researchers have conducted detailed investigations in the last two decades, which provided design tools for the TPJBs. Based on these previous studies, this paper presents a thermohydrodynamic(THD) analysis model for TPJBs. To calculate pressure distribution, we solve the generalized Reynolds equation and to predict the lubricant temperature, we solve the 3D energy equation. We employ the oil mixing theory to calculate pad inlet temperature; further, to consider heat conduction via the pad, we solve the heat conduction equation for the pads. We assume the shaft temperature as the averaged oil film temperature and apply natural convection boundary conditions to the pad side and back surfaces. To validate the analysis model, we compare the predicted pad temperatures with those from previous research. The results show good agreement with previous research. In addition, we conduct parametric studies on a TPJB which was used in a gas turbine simulator system. The predicted results show that film temperature largely depends on the rotating speed and oil supply condition.

• 상하수도학회지
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• 제19권5호
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• pp.605-612
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• 2005

The objective of this study was to evaluate the factors affecting the optimization of coagulation hybrid UF membrane processes for the reuse of secondary effluent from sewage treatment plant. The experimental results obtained from the UF membrane process showed that organic colloids in the size range of $0.2{\mu}m{\sim}1.0{\mu}m$ caused the most substantial influence on the fouling of UF membrane. When using a coagulation pretreatment to UF membrane, alum dosage of 50mg/L resulted in the least reduction in membrane permeate flux. Also, for the rapid mixing process, in-line mixer type was more efficient for organic removal than back mixer type. Therefore, it may be concluded that coagulation-UF hybrid membrane process comparing to UF alone process showed not only higher removal efficiency of organic matter, but also substantial improvement of permeate flux of UF membrane.

• 한국수산과학회지
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• 제46권6호
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• pp.675-681
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• 2013

There have been many studies on biofilter process regarding satisfactory water quality and the operational conditions of Recirculating Aquaculture Systems (RAS). For effective nitrification processes, it is necessary to dynamically identify and apply nitrifying microorganisms. Physical, chemical and biological processes concerning biofilms can be applied and influential factors including substrate, dissolved oxygen concentrations, organic matter, temperature, pH, alkalinity, salinity and mixing velocity intensity need to be considered. Also, designing and managing the process based on the dynamic interpretation of these factors are prerequisites for engineering applications of the biofilter process. This paper draws on current literature on the kinetics of nitrification of biofilms in the biofilter process. Influential factors for nitrification are crucial during the biofilter process and are expected to be critical in informing the design and operation of recirculating aquaculture systems.