• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.155-163
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• 2009

This study was conducted to examine the superior factors and the perception of Korean traditional foods by college students studying in food related industries. The subject group consisted of 65.0% of the students majoring in food service & culinary arts, 12.9% of the students majoring in food & nutrition, and 7.3% of the students majoring in baking & pastry. The nutritional value was evaluated as the top superior factor of Korean traditional foods by the study subjects. In addition, 92.4% of reported that they had eaten Korean traditional foods in the past, 76.8% of whom responded that the reason for having Korean traditional foods was its time-honored tradition. 'Cooking for oneself' was considered to be the most popular way (78.2%) of obtaining Korean traditional foods, while the traditional market (58.6%) was the most popular place to purchase the foods. 'Not having enough time' (47.2%) was the primary reason for not having Korean traditional foods, although 72.9% of the subjects reported that they wanted to learn about Korean foods. 'Standardization of taste, nutritional value, and recipes' was found to be the most important factor (41.3%) required to increase the consumption of Korean traditional foods. Additionally, 56.1% of the subjects responded that they feel there is a need for modernization of the cuisine to meet the taste of the general public. However, 61.4% of the subjects responded that the succession of traditional dietary culture was the primary reason for developing traditional cuisine, which indicates that there is a bright future for Korean traditional foods.

• The Korean Journal of Nuclear Medicine Technology
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• v.17 no.2
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• pp.15-24
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• 2013

Purpose: With the demand of SPECT/CT increasing, the interest in complex diagnostic information of CT is rising along with the expansion of various studies on potential performance value. But the study on reduction of exposure dose generated by CT is not being conducted enough. Therefore, in this study, the goal is to identify how much dose reduction exists when performing the extremity bone SPECT/CT using the flat-panel CT. Materials and Methods: The extremity bone SPECT/CT was performed with two equipments -BrightView XCT (Philips Healthcare, Cleveland, USA) and Brilliance 16 CT (Philips Healthcare, Cleveland, USA)-to identify the exposed dose and image quality resulted by changing scan parameter (mAs) applying for both equipment respectively. The noise value of image and spatial resolution were measured with AAPM CT phantom. Tube voltage (kVp) was fixed to 120 kVp, tube current (mAs) calculated at different mA (20, 30, 40, 50, 60, 70, 80) was applied to both equipments respectively. DLP (dose length product) were calculated at the same distance at respective mAs. Also, we acquired images and % contrast with NEMA IEC body phantom to confirm the effect on image. The output of statistics was analyzed by SPSS ver.18. Results: Regarding AAPM phantom, the noise decreased as the tube current (mAs) increased and flat-panel had less noise than Helical CT. This difference increased at lower dose exposure. As to the evaluation of spatial resolution, we can differentiate the space up to 0.75 mm with both equipments. With scan parameter (mA) growing, the value of DLP increased up to 54-216 mGy cm at flat-panel CT and up to 177-709 mGy cm at Helical CT. Regarding NEMA IEC body phantom, same sphere with varied parameter (mA) shows that similar results. Conclusion: There is no significant differences of image quality in both flat-panel and Helical CT when the scan parameter (mA) is changed respectively. Moreover, we can identify the reduction of exposure dose and confirm %contrast analysis value with maintaining image quality. Therefore, at the extremity bone SPECT/CT requiring high spital resolution without the wide ROI, the flat-panel CT is considered to be more useful and it expected to result in the similar image quality with lower exposure dose compared to Helical CT. Additionally, through this study, we expect to help the reduction of the unnecessary exposure dose.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.338-350
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• 2017

The Gangneung coffee festival which started over escaping from the existing Sunrise Festival and Dano Festival of Gangneung has marked the 8th anniversary in 2016. Therefore, as the purpose of this study, an effect of service quality, perceived value, satisfaction, and loyalty of participants in the coffee festival was investigated through a structural equating model to prepare the system that can reinforce the Gangneung Coffee Festival's young and bright image escaping from the traditional city of many artists so that it can develop into the representative festival of Korea. This study was performed through a survey focusing on 623 tourists who visited the 2016 Gangneung Coffee festival events. The results in the study are summarized as follow: First, the service quality was classified into 3 factors of the festival programs and image, festival sites and food, and festival information and staffs. The reliability analysis has found that the 3 factors all show high reliability of more than 0.8. Second, the service quality of the festival has a significant effect on perceived value, satisfaction, and loyalty, except for some items. Third, the perceived value has found to have a significant effect on only satisfaction about the effect of it on satisfaction and loyalty. Fourth, satisfaction with the festival has found to have a significant effect on loyalty. Suggesting implications from the above results in the study, killer contents that can create a culture street of coffee through various programs of the Gangneung Coffee Festival and reinforce the possibility of the coffee city should be secured. And experience factors to make tourists watch, touch, and feel coffee are needed.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.4 s.304
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• pp.49-59
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• 2005

This paper proposed a six-color separation using additional colorants and quantitative granularity metric to reduce color difference and graininess. In the conventional method, light magenta and light cyan are used in the bright region instead of magenta and cyan. However, the hue value of liBht magenta and light cyan is different from the one of magenta and cyan in CIELAB space, so that this makes the colorimetric reproduction more or less inaccurate. To improve this inaccuracy, the proposed method uses yellow and light magenta colorants as the additional colorants. In the bright region, magenta is replaced with light magenta and yellow, while cyan is replaced with light cyan and light magenta. This selection reduces hue difference because it creates the color of similar hue to magenta and cyan. In addition, smooth image can be simultaneously obtained by the less dot visibility of additional colorants. In the middle region, magenta is replaced with light magenta and magenta, while cyan is replaced with light cyan and cyan. The use of two colorants having a different concentration makes the dot Pattern coarse. To reflect this Phenomenon, quantitative granularity metric is used. In the dark region, only magenta and cyan colorant is used as usual. Through experiments, it is shown that the proposed method improves both colorimetric and smooth tone reproductions.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.113.1-113.1
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• 2012

The characteristics of Doppler shifts in a quiet region of the Sun are investigated by comparing between the $H{\alpha}$ line and the Caii infrared line at 854.2 nm. A small area of $16^{\prime\prime}{\times}40^{\prime\prime}$ was observed for about half an hour with the Fast Imaging Solar Spectrograph (FISS) of the 1.6 meter New Solar Telescope (NST) at Big Bear Solar Observatory. The observed area contains a network region and an internetwork region, and identified in the network region are $H{\alpha}$ fibrils, Caii fibrils and bright points. We infer the Doppler velocity from each line profile at a point with the lambdameter method as a function of half wavelength separation ${\Delta}{\lambda}$. It is confirmed that the bisector of the spatially-averaged Caii line profile has an inverse C-shape of with a significant peak redshift of +1.8 km/s. In contrast, the bisector of the spatially-averaged $H{\alpha}$ line profile has a different shape; it is almost vertically straight or, if not, has a C-shape with a small peak blueshift of -0.5 km/s. In both the lines, the bisectors of bright network points are much different from those of other features in that they are significantly redshifted not only at the line centers, but also at the wings. We also find that the spatio-temporal fluctuation of Doppler shift inferred from the Caii line is correlated with those of the $H{\alpha}$ line. The strongest correlation occurs in the internework region, and when the inner wings rather than the line centers are used to determine Doppler shift. In this region, the RMS value of Doppler shift fluctuation is the largest at the line center, and monotonically decreases with ${\Delta}{\lambda}$. We discuss the physical implications of our results on the formation of the $H{\alpha}$ line and Caii 854.2 nm line in the quiet region chromosphere.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.255-268
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• 2001

This study aimed for exploring the best recipe of Seosokbyung with different ingredient ratios of glutinous millet flour, sugar, and water added to rice flour. The most desirable recipe was determined by sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. The best score for each sensory item was obtained in the following condition: Color-245g(70%) of glutinous millet flour, 50g of sugar with 10$m\ell$ of water in 105g of rice flour. Flavor-l75g(50%) of glutinous millet flour with a 80$m\ell$of honey in 175g of rice flour. Graininess and Moistness-245g(70%) of glutinous millet flour with 70$m\ell$ of honey in 105g of rice flour. Chewiness-2I0g(60%) of glutinous millet flour, 60g of sugar with 20$m\ell$ of water in 140g of rice flour. Sweetness-l75g (50%) of glutinous millet flour 7g of sugar with 25$m\ell$ of water in 175g of rice flour. As a result of mechanical examination, the best score for springiness, cohesiveness, chewiness, gumminess, adhesiveness was obtained in the recipe of 175g (50%) of glutinous millet flour with 80$m\ell$ of sugar in 175g of rice flour, and that for hardness in the one of 245g (70%) of glutinous millet flour with 70$m\ell$ of honey in rice flour As the less amount of glutinous millet flour was added, the scores for springiness, cohesiveness, chewiness, gumminess and adhesiveness were increased, and the addition of honey gave higher scores than sugar or oligosaccharide(P<0.05) The best recipe of Seosokbyung was 140g of rice flour, 2 l0g of glutinous millet flour, 60g of sugar, 20$m\ell$ of water and 3.5g of salt. The moisture contents of rice flour and glutinous millet flour were 31.6% and 13.3%, respectively. The content of moisture in the best recipe of the Seosokbyung is approximately 36.101%. The moisture content higher than 36% gave better sensory scores in chewiness and moistness. As a result of colorimetry, the most bright ‘L’value(Lightness) was obtained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour, 70g of sugar and 25$m\ell$ of water. The highest ‘a’ value(Redness) was gained from 175g of rice flour mixed with 175g (50%) of glutinous millet flour and 80$m\ell$ of honey. The best ‘b’ value(Yellowness) was obtained from 140g of rice flour, 210g (60% of rice flour) of glutinous millet flour, 60g of sugar and 20$m\ell$ of water.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.309-314
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• 2003

Color and its stability in venison, longissumus dorsi (LD) and quadriceps femoris (QF) muscles, from 8 wild Cervus nippon yesoensis (Japanese Yeso Deer) were investigated by means of the CIE L$^{*}a{*}b{*}$ measurement and autoxidation rate recorded using partially purified myoglobin. It was observed a common feature of the change of three mean values($L^{*}$, $a^{*}$ and $b^{*}$) in both LD and QF that mean value increased at 1 or 2 day post-mortem and then decreased during storage. The differences between 1 and 7 days was the largest in $a^{*}$ value than those in $L^{*}$ and $b^{*}$ values. The mean differences among storage days were only significant in $a^{*}$ except for $b^{*}$ of LD. It was same tendency that the mean difference of CIE $L^{*}$, $a^{*}$ and $b^{*}$ values during refrigerator storage was larger in $a^{*}$ than both in $L^{*}$ and $b^{*}$ reported in beef(Sekikawa et al., 1995) and venison(Stevenson et al., 1989) during storage. The smaller $a^{*}$ value was indicated that bright red of meat changed to dull red, brown red causing met-Mb formation. To compare of color stability with respects to the Mb autoxidation rate, we measured this rate of deer and horse muscles, because horse Mb was considered to have the fastest autoxidation rate among domestic animals, and we used crude Mb and pH 6.0, which might be reflected to the intact meat. Mean value of the autoxidation rate measured in this study in deer was 0.037 and that was 0.026 in horse(sigma). Although there was no significant mean difference and were different Mb purity between deer(A409/A 280 nm = 4.0) and horse(5.6), in generally Mb purity was the higher and the faster autoxidation rate, but this rate in deer was faster than in horse. These results might indicate that venison meat discolors at faster rate compared with beef.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• Journal of the Institute of Convergence Signal Processing
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• v.23 no.4
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• pp.241-248
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• 2022

Shear Reinforcement of Dual Anchorage(SRD) is used to reinforce the safety of reinforced concrete structures at construction sites. Welding is used to make shear reinforcement, and welding plays an important role in determining productivity and competitiveness of products. Therefore, a weld bead detection inspection is required. In this paper, we suggest an algorithm for inspecting welding beads using image data of welding beads. First, the proposed algorithm calculates a brightness value in a vertical direction in an image, and then divides a welding bead in a vertical direction by finding a position corresponding to a 50% height point of the brightness value distribution in the image. The welding bead area is also divided in the same way for the horizontal direction, and then the segmentation image is analyzed if there is a welding bead. The proposed algorithm reduced the amount of computation by performing analysis after specifying the region of interest. In addition, accuracy could be improved by using all brightness values in the vertical and horizontal directions using the difference of brightness between the base metal and the welding bead region in the SRD image. The experiment compared the analysis results using five algorithms, such as K-mean and K-neighborhood, as a method to detect if there is a welding bead, and the experimental result proved that the proposed algorithm was the most accurate.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.2
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• pp.47-54
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• 2020

To develop the bright-vivid red- and yellow-inorganic fluorescent pigments with high luminescence properties, A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments were synthesized by a water assisted solid state reaction (WASSR) method and a conventional solid state reaction method. Although impurity peaks corresponding to the AVO₃ and AV₃O₈ (A = K, Rb, and Cs) were observed in all samples prepared, the trigonal structure A₃V₅O₁₄ (A = K and Rb) and orthorhombic structure Cs₂V₄O₁₁ were successfully obtained as a main phase. These inorganic pigments showed the broad absorption band (under 550 nm) originated from CT transitions of VO₄ polyhedron, and the strong broad red- and green-emission bands due to ³T₂ → ¹A₁ and ³T₁ → ¹A₁ transitions of the [VO₄]^3- group. The A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ pigments showed a bright-vivid red- and yellow-body color, where the a* values of the A₃V₅O₁₄ (A = K and Rb) were +35.5 and +45.9, respectively, and b* value of Cs₂V₄O₁₁ pigments was +50.3. The L* values of the A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments were over +45. These results indicate that the A₃V₅O₁₄ (A = K and Rb) and Cs₂V₄O₁₁ inorganic pigments could be an attractive candidate as a bright-vivid red- and yellow inorganic pigments.