• 한국전자통신학회논문지
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• 제16권6호
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• pp.1329-1338
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• 2021

점자를 제외한 시각 장애우들이 유통기한을 확인할 수 있는 효과적인 방법이 거의 개발되어 있지 않으며, 이로 인하여 시각 장애우들의 식품 안전성이 위협받고 있다. 본 연구에서는 시각 장애우의 식품 안전성 확보를 위해 실시간 객체 인식 알고리즘(you only look once, YOLO) 및 광학 문자 인식 (optical character recognition, OCR)에 기반한 유통기한 알림 시스템을 개발했다. 제안하는 시스템은 총 4가지 단계로 시각 장애우에게 유통기한 정보를 전달한다: (1) 표적 제품의 바코드 스캔을 통한 제품 확인 (2) 실시간으로 입력되는 제품 영상에서 YOLO 알고리즘을 활용하여 유통기한이 표기된 이미지 영역 검출; (3) 검출된 이미지 영역에서 OCR 알고리즘을 활용하여 유통기한 문자 인식; (4) Text to Speech (TTS) 기술을 활용하여 유통기한 정보를 사용자에게 전달. 성능 평가를 위한 온라인 실험 결과, 앞이 보이지 않는 피험자가 개발한 시스템을 사용해서 제품의 유통기한을 평균 86%의 높은 정확도로 확인할 수 있음이 검증되었다. 이러한 결과는 제안하는 시스템이 저시력자를 포함한 시각 장애우들의 식품 안전성 확보에 이바지할 수 있음을 보여준다.

• 디지털융복합연구
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• 제13권3호
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• pp.179-184
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• 2015

본 논문에서는 화장품 유통기한을 알고 안전한 화장품을 사용할 수 있게 도와주는 앱을 설계하고 개발하였다. 현대 사람들의 화장품 사용량이 점점 더 증가함에 따라서 화장품 유통기한의 중요성이 증대되고 있어 이를 알려주는 앱으로 활용할 수 있을 것이다. 자신이 사용하는 화장품을 등록하고 지속적으로 관리할 수 있는 자기관리를 위한 앱이다. 화장품을 카테고리별로 등록하여 관리할 수 있다. 또한 개개인의 피부 성향에 맞추어 팁을 제공하여 다양한 사람들이 각자의 성향에 따라 활용할 수 있는 앱이다.

• 한국컴퓨터정보학회논문지
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• 제18권10호
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• pp.193-198
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• 2013

본 논문에서는 다양한 앱의 종류 중에서 유통 기한과 관련 있는 앱을 조사하고 이를 화장품 관리에 적용하는 방안을 제시하고자 한다. 이를 위해 화장품의 안전성과 안정성을 향상시키는 안드로이드 기반 앱을 설계 구현하도록 한다. 화장품은 종류가 워낙 많기 때문에 이를 잘 알고 쓰기가 무척 어려울 뿐만 아니라 각 화장품마다 구입 시기 및 개봉 시기가 각각 다르기 때문에 이를 효율적으로 관리해 주는 앱이 필요하다. 본 연구는 화장품의 유통 기한을 관리해 주는 앱을 설계 구현하므로써, 화장품의 안전한 사용을 도와주며, 화장품 업체와의 연계를 통해서 좋은 화장품의 정보를 제공 받는 것을 목표로 하고 있다.

• 대한본초학회지
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• 제23권2호
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• pp.9-17
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• 2008

Objectives : The purpose of this report was to provide the information packaging of herbal medicines by analyzing papers. We investigated the packaging materials, packaging methods and expiration date of herbal medicines by analyzing papers of the Korea, Japan and China. Methods : We survey herbal medicine-related law and crude drug monograph of compendium in each three country, we purchased herbal medicine of the Korea, Japan and China in the market and verify the expressed-item in packing paper. In case of Japan, we examine packaging materials, packaging methods, and expiration date of herbal medicine in pharmaceutical company. Results : The pharmaceutical company in japan used the methods of nitrogen gas pouring, vacuum packing for the herbal medicine packaging. The expiration date of the herbal products in Japan is generally 3 to 5 year after packaging. And packaging materials were aluminium and polyethylene. In Korea, pharmaceutical company used airtight packing for the herbal medicine packaging and expiration date of the herbal product were generally 3 year after packaging. Packaging materials were polyethylene, nylon or polyethylene-nylon mixed materials. In China, pharmaceutical company also used airtight packing for the herbal medicine packaging, and the expiration date were generally 5 year after packaging. Packaging materials were polyethylene, wrapping paper-used parcel or tea leaves filter paper. Conclusion : This results can present the basic data for expiration date and preservation methods of the herbal roots in Korea.

• Food Quality and Culture
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• 제3권2호
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• pp.74-81
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• 2009

This study investigated consumers' recognition on shelf life of health functional foods to set up their rational expiration date. For this study 107 male and female adults aged 20 to 59 years were randomly selected as major consumers of health functional foods. And their data were analyzed with SPSS 17.0. The questionnaire included questions asking a consumer's recognition on the shelf life of health functional foods and how to treat health function food passing its shelf life. In this study, the consumers were found to pay attentions considerably to the shelf life. But most of them did not know an accurate meaning of the shelf life of health functional food and mistook it for expiry date. In addition, the consumers doubted safety of health functional foods passing the shelf life. Therefore, education for consumers about an accurate meaning of the shelf life was needed. The results of this study were considered to be helpful to set up a reasonable expiration date for health functional food.

• 기본간호학회지
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• 제21권2호
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• pp.141-150
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• 2014

Purpose: This was a study on the expiration date of Ethylene Oxide (EO) gas sterilization and effects of the environmental factors of temperature, humidity and type of cabinet in sterile goods storage area on the expiration date. Methods: Sterile goods storage areas from 13 departments in one hospital were selected and 455 EO gas sterilization samples were prepared and kept in those areas over the 14 months of the study. Each sample was tested with a microbiological culture in the laboratory every week. If the result was positive, the sample was regarded as contaminated. The researcher visited once a month to check the temperature, humidity and type of cabinet. Results: With the exception of 1 sample which was positive at 56th week. 454 samples were confirmed as negative. The environment of the samples storage area was measured monthly. The annual average temperature was $24.2{\pm}1.6^{\circ}C$, and the mean relative humidity $34.7{\pm}15.2%$. The types of cabinet were 7 open and 6 closed. Conclusion: The results of the microbiological culture at 13 months showed that none of the samples were contaminated. Therefore the hospital's existing Expiration Date can be extended from 6 months to 13~14 months.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2021년도 춘계학술대회
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• pp.463-465
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• 2021

현재 식품 포장 및 박스에 인쇄된 유통기한 검사 방법은 일부 제품만 샘플링하여 사람의 눈으로 검사하는 방법이다. 이러한 샘플링 검사는 극히 일부분의 제품만 검사 가능하다는 한계를 지니고 있다. 따라서 카메라를 활용한 정확한 검사가 요구된다. 본 논문에서는 제품 포장에 인쇄된 유통기한 결함 검출방법에 인공지능 기술인 딥 러닝 객체인식 기술 모델을 제안한다. 제안된 방법으로는 딥러닝 객체인식 모델 중에 Faster R-CNN 모델을 이용해 인쇄된 유통기한을 검출을 학습하고 Faster R-CNN 방법을 이용해서 수집된 칼라이미지를 그레이 이미지와 이진화 이미지로 변환한 이미지에 대해 각각 성능을 비교하고 검출 성능을 확인한다. 딥 러닝 기술에 적용한 박스에 인쇄된 유통기한 검출 성능은 기존 비전 검사기의 검출 성능과 비슷한 검출 성능을 보였다.

• 대한한의학회지
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• 제41권2호
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• pp.1-8
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• 2020

Objectives: To establish the expiration date of herbal decoction pouch, the change in antimicrobial activities was measured according to storage temperature and period. Methods: Five herbal formulas, Gyeji-tang, Jakyakgamcho-tang, Saengmaek-san, Paljung-san, and Dangguisu-san, with antimicrobial activity were selected from 51 herbal formulas commonly used in traditional Korean medical institutions. Five herbal formula decoction pouches were prepared and stored at room temperature (RT) or 4℃ from 0 to 12 weeks to evaluate the antimicrobial activity against Bacillus cereus, Listeria monocytogenes, or Vibrio parahaemolyticus. The antimicrobial activities were evaluated by the disk diffusion method (disk size: 10 mm). Results: The decoction pouches of Gyeji-tang and Jakyakgamcho-tang maintained antimicrobial activity against V. parahaemolyticus from week 0 (14 mm) to week 12 (14 mm) at both temperatures. Saengmaek-san pouch had antimicrobial activities against V. parahaemolyticus and B. cereus from week 0 (19 mm and 20 mm) to week 12 (both 18 mm), respectively. At RT and 4℃, the antimicrobial activity of Paljung-san pouch was maintained week 0 (17 mm) to week 12 (both 13 mm) against B. cereus. Against L. monocytogenes, the antimicrobial activity of Dangguisu-san pouch showed 27 mm at week 0 and 23 mm (RT) and 24 mm (4℃) at week 12, respectively. Conclusion: According to increase of the storage duration, the antimicrobial activities of 5 herbal formula decoction pouches decreased slightly but remained up to 12 weeks. These results can be used as important data to establish the expiration date of herbal formula decoction pouches.

• 한국식생활문화학회지
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• 제31권2호
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• 월간포장계
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• 통권108호
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• pp.132-135
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• 2002