• 한국식품영양과학회지
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• 제28권6호
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• pp.1275-1282
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• 1999

To investigate the effect of flour brew with bifidobacteria on bread characteristics, flour brew with bifidobacteria was added to baking after 16 hour incubation at 37oC. The more addition of flour brew, the higher gassing power, the better machinality of dough were obtained, resulting in the larger specific volume of bread. Flavor profile analyzed by Electronic Nose System showed that flavor components of 30% flour brew were decreased comparing with those of control and there was shown definite difference in sensory characteristics between them. Staling studies of bread containing flour brew indicated had a definite effect in retarding the staling rate of bread, with time constant calculated in 30% treatment being 3.09 days and in control being 2.08 days. The enthalphy of gelatinization was decreased from 2.51J/g to 0.61J/g with increment of flour brew, suggesting that starch crystallization is delayed. conclusion, Flour brew fermented by bifidobacteria can be used as a natural bread improver with so many benefits as better machinality, one more day storage period, slower staling rate, better bread volume and more appealing bread flavor.

• Transactions on Control, Automation and Systems Engineering
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• 제3권4호
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• pp.223-228
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• 2001

We have been developed an intelligent mobile robot with an artificial olfactory function to recognize odours and to track odour source location. This mobile robot also has ben installed an engine for speech recognition and synthesis and is controlled by wireless communication. An artificial olfactory system based on array of 7 gas sensors has been installed in the mobile robot for odour recognition, and 11 gas sensors also are located in the obttom of robot to track odour sources. 3 optical sensors are also in cluded in the intelligent mobile robot, which is driven by 2 D. C. motors, for clash avoidance in a way of direction toward an odour source. Throughout the experimental trails, it is confirmed that the intelligent mobile robot is capable of not only the odour recognition using artificial neural network algorithm, but also the tracking odour source using the step-by-step approach method. The preliminary results are promising that intelligent mobile robot, which has been developed, is applicable to service robot system for environmental monitoring, localization of odour source, odour tracking of hazardous areas etc.

• 한국지능시스템학회논문지
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• 제23권5호
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• pp.431-435
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• 2013

아로마는 오래전부터 치유를 위하여 사용되어 왔고, 아로마의 종류에 따라서 치유하는 효능이 다르다. 아로마의 분류를 체계적으로 하기 위하여 가스센서 어레이 시스템을 제작하였다. 센서에서 출력한 신호를 신경회로망의 입력으로 사용하여 아로마를 분류하였다. 신경회로망은 IAFC(Integrated Adaptive Fuzzy Clustering) 신경회로망을 사용하였다. 실험결과 라벤더(Lavendula angustifolia), 쟈스민 (Jasminum Officiale), 오렌지(Citrus Sinensis), 로만 카모마일(Chamaemelum nobile)를 성공적으로 4개의 부류로 분류하였고 오류가 없었다.

• 원예과학기술지
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• 제32권3호
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• pp.415-419
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• 2014

A Cymbidium variety 'Snow Bell' (C. kanran ${\times}$ C. Jack Frost) was developed at the National Institute of Horticultural & Herbal Science, Rural Development Administration in 2011. A cross between C. kanran with small-sized greenish colored flowers and C. Jack Frost with bright pink colored flowers, was conducted in 1999. Based on flower color, leaf shape, flower stalk, and vigor one line was selected. Evaluation and selection trials were conducted from 2006 to 2010. 'Snow Bell' has a light pink sepal (RHS, R56D), red lip (R56A) and a leaf length of 47.5 cm. The average number of flowers on each peduncle is 13.8 and the flower diameter is 6.2 cm. The characteristics of petals and sepals show some incurve and some spreading. 'Snow Bell' has a vigorous growth and a round flower. It has an adequate peduncle height of 50.7 cm compared with leaf length of 47.5 cm, and start blooming in December. In electronic nose analysis, the degree of fragrance between 'Snow Bell' and the C. kanran was similar and both of them showed strong scents, although they had different fragrance patterns.

• 반도체디스플레이기술학회지
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• 제11권1호
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• pp.55-59
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• 2012

NOx is one of the toxin gases, which is mainly causing the optic-chemical smog phenomena, and decreasing in the function of nose and taste. Especially, NO is easily reacting with $O_3$, and then becoming the $NO_2$. $NO_2$ is mainly causing the acidulation rain. So, we should develop the NOx gas sensing system to detect NOx gas. In this paper, we present the microstructure and the NOx gas detecting properties of the nitrocellulose/MWCNT thin film coated by the air-spray on the glass substrate. The nitrocellulose/MWCNT-based gas sensors have been studied detecting NOx molecules of a ppm-level at the temperature range of $30{\sim}120^{\circ}C$. The resistance of the sensors decreases when the sensors are exposed to NOx gas. As a results, we obtained the nitrocellulose/MWCNT sensors with the sensitivity of 0.6%/sec under the 0.8 ppm of NOx gas concetration. Also, we get the activation energy of 0.202eV from the sensor for the 0.3 ppm of NOx gas concentration.

• 한국축산식품학회지
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• 제40권5호
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• 한국지능시스템학회논문지
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• 제20권5호
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• pp.716-721
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• 2010

In this work we address the use of support vector machine (SVM) in the multi-class gas classification system. The objective is to classify single gases and their mixture with a semiconductor-type electronic nose. The SVM has some typical multi-class classification models; One vs. One (OVO) and One vs. All (OVA). However, studies on those models show weaknesses on calculation time, decision time and the reject region. We propose a hierarchical clustering method (HCM) based on the SVM for real-time gas mixture classification. Experimental results show that the proposed method has better performance than the typical multi-class systems based on the SVM, and that the proposed method can classify single gases and their mixture easily and fast in the embedded system compared with BP-MLP and Fuzzy ARTMAP.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2002년도 춘계학술발표논문집 (상)
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• pp.647-650
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• 2002

The human faces do not have distinct features unlike other general objects. In general the features of eyes, nose and mouth which are first recognized when human being see the face are defined. These features have different characteristics depending on different human face. In this paper, We propose a face recognition algorithm using the hidden Markov model(HMM). In the preprocessing stage, we find edges of a face using the locally adaptive threshold scheme and extract features based on generic knowledge of a face, then construct a database with extracted features. In training stage, we generate HMM parameters for each person by using the forward-backward algorithm. In the recognition stage, we apply probability values calculated by the HMM to input data. Then the input face is recognized by the euclidean distance of face feature vector and the cross-correlation between the input image and the database image. Computer simulation shows that the proposed HMM algorithm gives higher recognition rate compared with conventional face recognition algorithms.

• 한국기계가공학회지
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• 제18권2호
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• pp.44-51
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• 2019

With the goal of tissue regeneration for organs damaged through an accident or a disease, research on tissue engineering has been conducted to produce 3-D scaffolds that can support the cells in the attachment and growth for the cell proliferation and differentiation. A scaffold requires a suitable pore size and porosity to increase the nutrient circulation or oxygen supply for the attachment and growth of cells. The existing production methods such as solvent-casting particulate leaching, phase separation, and fiber bonding have certain disadvantages. With these methods, it is difficult to obtain a free desired shape. In addition, certain pore sizes and interconnectivities among the pores may not be guaranteed. To solve these problems, this study has fabricated a scaffold with a 3-D shaped nose using Alginate, which is a natural polymer obtained through Fused Deposition Modeling (FDM), one of the CAD/CAM-based Solid Freeform Fabrication (SFF) methods.