• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.11a
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• pp.157-161
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• 1996

In the geometric accuracy, most of studies have been concentrated on the analysis of the geometric error, or a control path of grinding using the value of measured geometric error. In this paper, by using the value of measured motor current through hall sensor, detection of the geometric error have been accomplished, and in-process control path of grinding for improvement geometric accuracy, too.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1203-1215
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• 2018

The antioxidant effects of Allium hookeri root (AHR) were investigated by evaluating lipid and protein oxidation in meatballs during refrigerated storage at $4{\pm}1^{\circ}C$. AHR was mixed at concentrations of 0.5% (w/w, T2) and 1% (w/w, T3) with minced longissimus dorsi muscle. Meatballs containing AHR (T2 and T3) were compared to those containing 0.05% (w/w) ascorbic acid (T1) as a reference and without antioxidant as a control. The 2-thiobarbituric acid reactive substances (TBARS) value, disulfide bond formation, carbonyl contents, and volatile basic nitrogen (VBN) value of T2 were lower than those of the control during storage (p<0.05). The pH values of T2 and T3 were higher than that of the control (p<0.05). Texture profile analysis of T2 revealed a lower value compared to the control (p<0.05). Therefore, the VBN value, TBARS value, disulfide bond formation, and carbonyl content in meatball containing AHR were lower than those of the control meatball. These results indicate that AHR improves the quality of meat products and functions as an antioxidant.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.8
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• pp.1195-1201
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• 2009

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 240 1-d-old male Arbor Acres broilers were randomly allocated to 4 dietary treatments (0, 300 ppm, 600 ppm, and 900 ppm dietary LA supplementation, respectively). Birds were slaughtered at 42 days old. Live body weight (BW), average daily gain (ADG), average feed intake (AFI), feed conversion ratio (FCR), dressing percentage, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, muscle color (L*, a*, b*), pH values at 24 h postmortem, meat shear force value (SFV) and anti-oxidative ability were measured. Results showed that addition of 600 ppm or 900 ppm LA decreased BW (p<0.01), ADG (p<0.01) and AFI (p<0.05) compared with other diets. FCR was not affected by dietary LA content. LA had no marked effect on dressing percentage, breast muscle percentage or thigh muscle percentage. Abdominal fat percentage was lower (p<0.05) in the 900 ppm LA supplementation group than the control group. Dietary 900 ppm LA increased (p<0.05) breast and thigh muscle pH value at 24 h postmortem compared with the control treatment. Dietary LA increased thigh muscle a* value, though no significant difference was found in thigh muscle a* value among the treatments. Dietary LA significantly decreased breast muscle L* value (p<0.05), breast muscle b* value (p<0.01) and thigh muscle b* value (p<0.05). Broilers fed LA had higher breast muscle a* value (p<0.05) and thigh muscle L* value (p<0.05). All test groups had lower (p<0.05) breast muscle SFV than the control group. Dietary 600 ppm or 900 ppm LA both decreased (p<0.01) thigh muscle SFV compared with the control treatment. Dietary 900 ppm LA significantly increased (p<0.05) TAOC, SOD and GSHPx compared with no LA treatment. Broilers fed LA had lower (p<0.01) MDA compared with the control treatment. These results suggested that dietary LA enhanced the anti-oxidative ability and oxidative stability, and contributed to the improvement of meat quality in broilers.

• The Journal of Society for e-Business Studies
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• v.18 no.4
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• pp.273-299
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• 2013

This study attempts to identify user perceived value as a major predictor of the usage of smartphone-based mobile commerce(m-commerce). More specifically, the study conceptualizes user perceived value of smartphone-based m-commerce along three dimensions, such as temporal, functional, and economic values. Moreover, this study proposes service ubiquity and user control that are uniquely defining characteristics of smartphone-based m-commerce and examines how the two variables are associated with the creation of user perceived value. Using a total of 164 data collected on users of smartphone-based mcommerce, we conducted PLS analysis to test the proposed model and hypotheses. The key findings are as follows : First, it has been found that the usage of smartphone-based m-commerce is determined by the three values, such as temporal, functional, and economic values. Particularly, the results show that temporal value is the most influential variable in predicting m-commerce use. Second, the results demonstrate that service ubiquity has a significant positive effect on temporal value, whereas it has no effect on functional value. Finally, user control is positively associated with temporal and functional values. Overall, the results indicate that service ubiquity and user control considerably increase temporal value, thereby accelerating the use of smartphone-based m-commerce. Discussions and implications of the results are provided.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.501-509
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• 2017

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ${\Delta}E$ value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at $3.37{\mu}g\;GAE/mg$ and the lowest in the control at $1.32{\mu}g\;GAE/mg$. The content of flavonoids was the highest in TF100 at $3.66{\mu}g\;QE/mg$ and the lowest in controls at $0.45{\mu}g\;QE/mg$. The value of DPPH $IC_{50}$ was the highest in the control at $3,723.00{\mu}g/mL$ and the lowest in TF 100 at $405.27{\mu}g/mL$. The value of ABTS $IC_{50}$ was the highest in the control at $1,822.32{\mu}g/mL$ and the lowest in TF100 at $529.30{\mu}g/mL$. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

• Proceedings of the IEEK Conference
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• 2009.05a
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• pp.313-315
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• 2009

In this thesis, A methodology of system implement for PID controller, PWM logic, HSC logic, Host Communication and external DAC interface are implemented into single FPGA chip is proposed. The implemented system is used to control the speed of DC servo motor. A DATA block transfers set point value(SV) and P, I, D gain parameters to the corresponding Blocks respectively by the Host Communication to Computer. A HSC block generates process value(PV) by a pulse and $90^{\circ}$ shifted pulse from the encoder A PID block makes error(E) signal from the set value and process value and output manufacture value(MV) through the PID controller. In PWM block using the MV from the PID block, drives H-bridge controlling the Motor. Also DAC interface controls the DAC to graph the digital signal such as SV, PV, E, MV in FPGA onto the Oscilloscope.

• Journal of Digital Contents Society
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• v.2 no.1
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• pp.51-61
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• 2001

The FLC(Fuzzy Logic Controller) is stronger to the disturbance and has the excellent characteristic to the overshoot of the initialized value than the classical controller, and also can carry out the proper control being out of all relation to the mathematical model and parameter value of the system. But it has the restriction which can't adopt the environment changes of the control system because of generating the fuzzy control rule through an expert's experience and the fixed value of the once determined control rule, and also can't converge correctly to the desired value because of haying the minute error of the controller output value. Now there are many suggested methods to eliminate the minute error, we also suggest the GA-FNNIC(Genetic Algorithm Fuzzy Neural Network Intelligence Controller) combined FLC with NN(Neural Network) and GA(Genetic Algorithm). In this paper, we compare the suggested GA-FNNIC with FLC and analyze the output characteristics, convergence speed, overshoot and rising time. Finally we show that the GA-FNNIC converge correctly to the desirable value without any error.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.348-353
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• 2003

This paper considers the optimal control problem in real-time control systems with random time-delays. It proposes an algorithm which uses the linear quadratic (LQ) control method and a dedicated technique to compensate for the time-delay effects. Since it is assumed that the time-delays are unknown but the probability distribution of the delays are known a priori, the algorithm considers the mean value of the time-delays as a nominal value for random delay compensation. An example is given to show the performance of the proposed algorithm, where an inverted pendulum system is controlled over a controller-area network (CAN). Simulation results show that the proposed algorithm provides good performance results. It is shown that our algorithm is comparable to existing algorithms in both computation cost and performance.

• Journal of Advanced Marine Engineering and Technology
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• v.19 no.3
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• pp.91-98
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• 1995

To control speed or torque of induction motors, scalar control method that regulates the value of stator current had been used conventionally. But, vector control method which contrls the direction and the value of stator current at the same time has been introduced lately and employed widely. This paper describes comparative analyses of above two methods by computer simulation. As a result of the simulation, both methods showed good responses for high speed, but, vector control method characterized much better performance for low speed and sinusoidal input.