• 한국수산과학회지
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• 제47권5호
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• pp.545-555
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• 2014

To develop Korean-style cut noodles with enhanced protein and calcium levels, we manipulated the ratio of dried anchovy Engraulis japonicus soup base residue powder to wheat flour, using a response surface methodology based on trained panel trials to determine the optimum ratio. Texture analysis and nutritional evaluation were also performed on cut noodles containing dried anchovy soup base residue (CNAR). Higher umami taste and springiness, and lower fishy flavor were strongly correlated with overall acceptability. The optimal CNAR formulation consisted of wheat flour (96.02 g), anchovy residue powder (2.67 g), and water (50.64 mL). CNAR had lower gumminess and adhesiveness (P<0.001), but higher springiness, cohesiveness (P<0.001), and chewiness (P<0.05), than the control (original wheat flour cut noodles). The addition of anchovy soup base residue elevated protein, lipid, and ash levels relative to the control. Color values decreased with increasing residue powder content. In vitro protein and starch digestibility of CNAR were lower than in the control (P<0.001). CNAR yielded significantly higher total free amino acid content than the control (P<0.01), leading to CNAR's improved palatability. Dried anchovy soup base residue can be used in wheat flour cut noodles to improve nutrition, sensory acceptability, and profitability.

• 동아시아식생활학회지
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• 제26권5호
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• pp.407-417
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• 2016

Effects of resistant starch as a functional substitute on the quality of Yukwa were determined. Replacement ratios of resistant starch were 2, 4, and 6% of glutinous rice flour. Regarding pasting properties of Yukwa dough replaced with resistant starch, initial pasting temperature significantly increased and peak viscosity significantly decreased with increasing resistant starch. The moisture contents of bandegi and Yukwa base replaced with resistant starch were higher than that of the control. The expansion ratio of Yukwa base replaced with resistant starch significantly decreased with increasing resistant starch, and there were no significant differences in the oil absorption ratio. Lightness (L) of Yukwa base replaced with resistant starch increased significantly with increasing resistant starch. Appearance of Yukwa base replaced with resistant starch showed a shortened length and increased width with increasing resistant starch, and cross-section showed an oval shape, fine air cell distribution, and increased outer layer thickness. Hardness and peak number increased significantly with increasing resistant starch. The overall acceptability of Yukwa base replaced with 6% resistant starch was the highest among the samples, but the result was not significant. The above results show that resistant starch substitution in Yukwa improved the texture and further could improve health functionality due to its dietary fiber content. Resistant starch was appropriate as a 6% replacement for glutinous rice flour in Yukwa.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2007년도 추계학술대회 논문집
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• pp.281-284
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• 2007

The effect of Ca addition on the microstructure evolution and deformation behavior of AZ31 magnesium alloy produced by hot extrusion was investigated. For this purpose, Ca was added into AZ31 melts to the level of 0.7 and 2.0 wt.% Ca. Then, AZ31 base alloy and Ca modified AZ31 alloys were extruded at $383^{\circ}C$. Ca added alloys showed finer grain size and increased hardness value rather than AZ31 base alloy. After isothermal hot compression, the shape of tested specimen exhibited a noticeable anisotropy due to the crystallographic texture effect. The ratio of major and minor axes of ovality was not directly related to test condition and Ca amount. Flow stress level increases with the increase of Ca addition at temperature below $300^{\circ}C$ because of fine microstructure. However, at high temperature and low strain rate region ($400^{\circ}C$ and $10^{-3}s^{-1}$), reverse tendency was observed since main deformation mechanism changes from dislocation slip to grain boundary sliding or diffusional process at high temperature.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2010년도 추계학술대회
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• pp.331-334
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• 2010

본 논문은 질감 및 색채의 공간 분포 정보를 이용한 비디오 기반 화재감지 시스템 설계에 대하여 연구하였다. 화재 감지에 사용되는 영상들은 각각 상이한 장소, 시간, 위치에서 획득된 영상을 대상으로 하였다. 기존의 비전기반 화재감지 기법에서는 정확한 화재감지를 위해서 많은 연산을 수행함으로써 감지시간이 길어지는 단점이 있었다. 이러한 문제들을 극복하기 위하여 본 논문에서는 우선, 비디오 영상의 사이즈 및 칼라 정보를 정규화 한다. 다음 색채의 공간 분포 정보를 적용하여 화재 후보 영역을 검출하고, 이 후보 영역에서 영상의 질감에 대한 분석을 수행함으로써 화재를 검출하였다. 실험결과 이전의 비전기반 화재 감지 기법에 비해서 좋은 결과를 나타내는 것을 보여준다.

• 한국식품조리과학회지
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• 제20권3호
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• pp.310-316
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• 2004

본 연구는 소비자들이 잘 알고 있고 널리 섭취하고 있는 산채류 중 취나물의 일종인 참취의 이용가치를 높이기 위해 실시하였다. 품질특성을 알아보기 위하여 섬유소, 탄닌, 무기질, 색도, texture를 측정하였다 참취에는 섬유소가 0.68g/100g 함유되어 있었고, 수렴작용을 갖는 탄닌은 35.6ppm/g 함유 되어있는 것으로 나타났다. 무기질 함량을 측정한 결과 Fe가 많이 함유되어 있어 참취에서 290.98mg/kg으로 나타났다. 또한 고부가 식품이용화 가치를 판단하기 위해서 참취를 생잎, 나물과 샐러드로 제조해서 관능검사를 시행한 결과 참취 나물에 대한 전반적인 선호도가 다른 군에 비해 높게 나타났으며, 20대보다는 30대, 40대 이상에서 전체적인 선호도가 높게 나타났다. 참취 곰취 추출물을 이용하여 현대인의 건강증진에 이바지할 수 있는 음료를 개발하였다. 참취ㆍ곰취 음료의 제조조건 확립을 위하여 관능검사를 통해 recipe를 결정하였다. 결정된 recipe로 음료를 제조한 후 유통기한 설정을 위해 가용성 고형물, optical density, pH, 적정산도 및 미생물 등의 품질분석을 실시하여 유통기한을 18개월로 정하였다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2007년도 추계학술대회 논문집 전기기기 및 에너지변환시스템부문
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• pp.207-208
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• 2007

높은 효율의 태양전지의 개발은 태양전지 상용화에 꼭 필요한 일이다. 고효율 태양전지 개발을 위해 태양전시 시뮬레이션 프로그램인 PC1D를 이용하여 현재 많이 사용되고 있는 p-n 접합형 실리콘 태양전지의 변환효율에 영향을 주는 요소들, 특히 웨이퍼 표면의 texturing과 doping 농도를 변화시켜 최적의 요건을 찾고자하였다. texture depth = 3um, texture angle=$80^{\circ}$, base의 비저항=$0.1{\ell}{\cdot}cm$, emitter doping 농도=$5e+18cm^{-3}$에서 20.37%의 고효율을 얻을 수 있다.

• International Journal of Costume and Fashion
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• 제5권2호
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• pp.11-27
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• 2005

La demarche et l'objet de cette recherche sont d'analyser, psychiquement, biologiquement, les marques de l'intersexualite presentent en Occident et les elements intersexuels, binaires dans le vetement, et egalement de comprendre l'ambiguite ou encore la fusion des identites sexuees. qui presente symboliquement a travers le vetement, dans la societe moderne. Malgre tous les points communs et differents, la base fondamentale dans les theories de I'Occident est que tout individu est psychiquement, biologiquement en quelque sorte un intersexuel qui s'ignore, avec des variations selon l'individu. En definitive, les compositions doubles des elements dans le vetement occidental montraient emblematiquement nos qualites doubles, masculins et feminins, et les trois elements semblent primordiaux pour l'elucidation de la predisposition du porteur : la couleur du tissu, sa texture et la forme du vetement. La mode d'aujourd'hui bascule entre masculin et feminin. Cette fusion de la mode semble le reflet d'une tendance intersexuelle et d'une fusion du genre.

• 대한인간공학회지
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• 제16권2호
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• pp.83-100
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• 1997

The Human Sensory Feedback Laboratory, park of the Armstrong Laboratory at Wright-Patterson Air Force Base, Ohio, is involved in the development and evaluation of systems that provide sensory feedback to the human operator in telerobotic and virtual environment applications. Specific projects underway in the laboratory are primarily concerned with the information provided by force and vibrotactile feedback to the operator in dextrous manipulation tasks. Four specific research projects are described in the present report. These include : 1) experiments evaluating a 30-element fingertip display, which employs a titanium-nickel shape memory alloy actuator design to provide vibrotactile feedback about object shape and surface texture ; 2) of a fingertip force-feedback display for 3-dimensional information about object shape and suface texture ; 3) use of a force- feedback joystic to provide "force tunnel" information in pilot pursuit tracking tasks ; and 4) evaluations of a 7 degree-of-freedom exoskeleton used to control a robotic arm. Both basic and applied research questions are discussed.

• 대한치과보철학회지
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• 제36권1호
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• pp.50-63
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• 1998

This study investigated the effects of resin surface primers for rebase resins on the surface texture of denture base resins by the use of scanning electron microscopy. This study also evaluated the bond strength of rebase resins to denture base resin. The denture base resin in this study was Vertex RS (Dentimex Co., Ltd., Holland). The rebase resins used were Tokuso Rebase (Tokuyama Co., Ltd., Japan), Metabase (Sun Medical Co., Ltd., Japan), New True Liner(Harry J, Bosworth Co., Ill.), and Reverse (Nissin Co., Ltd., Japan). The test samples were divided into four parts: Group 1 : Treated with primer with brush. Group 2 : Immersed in the primer for 5 seconds. Group 3 : Immersed in the primer for 10 seconds. Group 4 : Immersed in the primer for 30 seconds. Control group : not treated with primer The results were as follows; 1. The bond strength of rebase resins to denture base resin is increased by application of primers. 2. Regardless of the rebase resin type, there was no significant difference among the bond strength in groups G1, G2, G3, G4. There was a significant difference with the control. (P<0.05) 3. Regardless of each group, the bond strength according to the rebase resin type was decreased in the following order: Tokuso Rebase, New Tru Liner, Reverse and then Metabase. 4. Under the scanning electron microscope, brush application produced a softening of the denture base surface. After immersion, all primers produced a spongelike structure on the denture base resin surface. The results of this study suggest that primers produce a significant effect by means of brush application, therefore it is recommended as the most convenient and logical procedure for application of the primers.

• 한국식품조리과학회지
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• 제26권5호
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• pp.575-585
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• 2010

This study was performed to determine the optimal composition of a muffin administered dried burdock powder and oligosaccharide. The experiment was designed base on CCD (Central Composite Design), and evaluation was carried out by means of RSM (Response Surface Methodology), which included 10 experimental points with 3 replicates for the two independent variables burdock powder and oligosaccharide. The experimental muffin was made according to a traditional recipe, except that the flour was partially replaced with dried burdock powder (5%, 15%, 25%) and the sugar was partially replaced with oligosaccharide (25%, 50%, 75%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. Using the F-test, volume, height, pH, yellowness, chewiness, resilience, springiness, cohesiveness, taste, and overall quality were expressed as a linear model, whereas lightness, redness, adhesiveness, color, flavor, and overall quality were expressed as a quadratic model. The polynomial models developed by RSM for sensory evaluation, color, flavor, texture, taste, and overall quality were highly effective in describing the relationships between the factors (p<0.01). The estimated response surfaces confirmed that the amount of burdock powder had significant effects on color, taste, texture, flavor, and overall quality (p<0.01), whereas and the amount of oligosaccharide had significant effects on color and texture (p<0.01). Increased amount of burdock powder led to reductions of the sensory scores for color, taste, texture, flavor, and overall quality at all oligosaccharide levels. The optimal mixing percentage of burdock powder and oligosaccharide muffin were determined to be 5.00% and 46.25%, respectively.