• Proceedings of the KAIS Fall Conference
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• 2010.05a
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• pp.341-344
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• 2010

본 논문은 디코이(Decoy) 안테나를 사용하여 레이다를 보호하기 위한 레이다 전파회피 기술에 대한 것이다. 2개 이상의 디코이를 사용하여 ARM을 방어하는 기술을 디코이의 배치 방법과 배치 거리에 따른 ARM의 요격효과를 시뮬레이션 하고, ARM 방어를 위한 효과적인 디코이 배치 방법 및 배치거리를 제안한다. 또한 실제 DTM(Digital Terrain Map)의 고도 좌표를 적용한 경우 ARM의 타격 오차 등을 시뮬레이션하였다.

• Proceedings of the KAIS Fall Conference
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• 2010.05a
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• pp.156-159
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• 2010

본 논문은 전파의 다중경로에 의한 추적레이더의 추적 오차에 대한 분석과 모사 알고리즘 개발에 관한 것이다. 일반적으로 알려진 저고도 추적 레이더의 연구내용을 분석 하였고 이를 바탕으로 Matlab을 이용한 추적오차 계산용 수치해석 프로그램을 개발하였다. 본 연구에서는 고도 오차의 요인들을 분석하고 안테나 빔 폭, 확산계수, 지면의 반사계수 등을 고려한 오차 계산방법을 제시 하였다. 시뮬레이션 결과들이 이론적인 예측 결과와 잘 일치함을 볼 수 있다.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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• pp.404-406
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• 2006

본 논문은 격자구조가 가지는 모드 선택특성과 격자구조의 모양 변화가 산란/투과 모드에 주는 영향을 분석하였다. 구형파 모양의 격자가 정현파 모양으로 달라짐에 따른 산란/투과 모드의 영향을 분석하였으며 이를 이용하여 격자구조의 제작상의 오차를 추적할 수 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.7
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• pp.1038-1046
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• 2013

With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemical composition and sensory properties of breast and thigh meat from the two chicken strains were assessed. KNC for baeksuk (chicken meat braised in soup with various Oriental medicinal plants; KNL), KNC for samgyetang (similar to baeksuk but young chickens and ginseng are used; KNS), broiler for baeksuk (BL), and broiler for samgyetang (BS) were used as treatments in this study. KNL and KNS contained higher protein but lower fat content than BL and BS. The $L^*$ values of breast and thigh meat, but not the $a^*$ values, were significantly different between KNS and BS, whereas significant differences in both values were observed between KNL and BL. Compared to the other three types of chickens, KNS contained the highest total and insoluble collagen content, and KNL and BL showed higher inosine-5'-monophosphate content in their meat. Overall, KNL and KNS contributed darker, less tender meat with higher protein and less fat content together with more n-3 fatty acids, as opposed to their counterparts used for the same cuisines. Based on the results of the sensory analysis, even though there are some differences in physiochemical traits, different chicken sources do not differ in overall sensory quality. This information can help consumers to understand better the meat available for their preferred traditional cuisines.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.111-127
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• 2022

This study examined how chicken breed affects consumer behavior. The breeds evaluated were a Korean native chicken (KNC) and a commercial broiler (CB). Consumer behavior was measured by evaluating sensory attributes (taste, odor, and texture) and purchase behaviors [satisfaction, purchase intention, and willingness to pay (WTP)]. The sensory evaluation was conducted using healthy Korean consumers (n=100). The chicken was cooked in baeksuk (Korean traditional chicken soup), which is a seasonal summer health food in Korea. The participants evaluated sensory attributes and purchase behaviors between blinded samples of baeksuk (CB) and unblinded samples of baeksuk (KNC). The sensory evaluation involved chicken breasts and legs. The participants considered KNC as having a more umami taste, a chewier and juicer texture, and a less metallic odor than CB. Moreover, when participants were given KNC breed information, they expressed higher satisfaction, purchase intention, and WTP. The results of this study contribute to consumer behavior literature by revealing the effects of breed information on consumer sensory perceptions and purchase behaviors. Furthermore, the findings provide evidence that branding KNC is one way to increase its demand and low market share while contributing to sustainable consumption.

• Proceedings of the SAREK Conference
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• 2004.11a
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• pp.34-34
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• 2004

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.565-569
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• 2006

This paper reviews some loop partitioning techniques such as loop splitting method by thresholds and Polychronopoulos' loop splitting method for exploiting parallelism from single loop which already developed. We propose improved loop splitting method for maximizing parallelism of single loops with non-constant dependence distances. By using the distance for the source of the first dependence, and by our defined theorems, we present generalized and optimal algorithms for single loops with non-uniform dependences. The algorithms generalize how to transform general single loops into parallel loops.

• Proceedings of the Korea Contents Association Conference
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• 2005.11a
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• pp.195-199
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• 2005

The IPv6 environment combined the home network and the Internet with has arrived, the damages cased by the attacks from the worm attacks and the various virus has been increased. In this paper we analyze the traffics of TCP, UDP and ICMP, and propose for a method to detect harmful traffics in the IPv6 environment.