• Culinary science and hospitality research
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• v.17 no.4
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• pp.316-325
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• 2011

The property of deep frying oil is one of die important factors in fried food quality. The purpose of this study is to identify die quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying polk cutlets, die flying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of flying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional flyer was significantly increased in die physical values of color and viscosity than that by a modified fryer. In die acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while die iodine value was significantly decreased in die fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In die peroxide value as an indicator of primary oxidation products, die fried oil by both fryers was significantly increased till die second day but decreased in die value after die third day because of unstable hydroperoxides' decomposition. In die p-anicidine value as an indicator of secondary oxidation products, die fried oil in a traditional fryer was significantly increased in die value than that in a modified fry.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.487-489
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• 2016

In this paper, quad copter provides a method for preventing the possibility of accident in the air during a formation flight. The existing studies had a few studies upon the falls because quad copter formation flight was generally implemented indoors. Therefore, in this paper, we provide a self-diagnosis system to prevent a secondary accident for mismatching the Proportional-Integral-Derivative(PID) and detecting an abnormal communication modules each others in formation flying system. Scheme to be proposed, a system is that when one of the node meets a problem, the header node is sending the information of the current state to the server in the first and making a diagnosis itself in order to avoid the problems caused by dropping from the air. Therefore, if the difference between PID value of header node and slave node is greater than specified values or if it detects a defective sensors and communication modules, the proposed system is set to provide for moving toward a safe place. As a result, we expect that this proposed system is possible to minimize additional incidents by self adjusting the height through a self-diagnosis discovering flawed the acceleration sensor, gyro sensor and various attached sensors.

• Journal of Advanced Navigation Technology
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• v.16 no.2
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• pp.271-277
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• 2012

In this paper, we propose a dynamic tree formation protocol for multiple UAV which is gathering data or accomplishing a mission such as disaster monitoring, environment monitoring, and disaster relief. Especilly, we designed Hop-LQI Weight algorithm to form optimal tree in wireless dynamic environment applying situation of radio signal attenuation over distance and implemented our algorithm in MSP 430 K-mote sensor platform using TinyOS codes. We verified performance of our algorithm by comparing average link setup time by the number of nodes with minimum LQI, link cost calculation method in wireless communication.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.40 no.12
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• pp.1032-1039
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• 2012

The present paper deals with precise relative positioning of formation satellites with long baseline in low Earth orbit making use of L1/L2 dual frequency GPS carrier phase measurements. Kinematic approach means to describe the motion of objects without taking its mass/dynamics model into consideration. The advantage of the kinematic approach is that information about dynamics of the system is not applied, which gives more flexibility and could improve the scientific interest of the observations made by the mission. The ionosphere terms, which are not canceled by double differenced measurement equation in the case of the long baseline, are explicitly estimated as unknown parameters by extended Kalman filter. The estimated float ambiguities by EKF are solved by existing efficient integer vector search strategy under integer least square condition. For the integer vector search, we employ well known MLAMBDA. Finally, The feasibility and accuracy of processing scheme are demonstrated using the GPS measurements for two satellites in low Earth orbit separated by baselines of 100 km.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.48 no.1
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• pp.1-11
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• 2020

Behaviors of wake vortices generated by an aircraft affect the performance and flight stability of flying aircraft in formation flight. In the present study, the trajectories of the wake vortices behind airplanes in close formation flight were computed using a Fourier spectral method. The behavior of wake vortices showed complex patterns depending on the initial circulation and the relative positions between the vortices. In the initial stage, the wake vortex movement was affected by the nascent vortex. When the vortex becomes closer to the other vortex, then a new trajectory is formed. When the viscous effect becomes dominant, the core radius increases. Thus, a new vortex moving near the existing vortex can have strong interaction with each other, resulting in the complicated behavior of wake vortices. In the future, the ground effect on the behavior of the wake vortices during take-off and landing will be studied.

• Journal of Life Science
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• v.6 no.1
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• pp.34-39
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• 1996

The biopolymer membrane could be formed using marine polysaccharides. Chiotsan and alginate were used for the formation of capsule membrane to mimic the fish eggs such as flying fish eggs and salmon eggs. The size of capsules ranging 1 to 5mm was prepared and the mechanical tests were performed to determine the mechanical similarities to natural fish eggs. The similar mechanical pattern between the synthetic capsules and natural eggs could be found. The controlling parameters for the strength of capsules were pH of the chitosan solution. This encapsulation technique can be broadly applied to medical, engineering as well as food areas.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.33 no.2
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• pp.75-83
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• 2005

NASA/DLR Gravity Recovery and Climate Experiment (GRACE) mission, which consists of two co-orbiting low altitude satellites, is to measure the Earth gravity field with unprecedented accuracy. Its key instruments include inter-satellite ranging systems and three-axis accelerometers. For the preliminary design and requirements analysis, extensive instrument simulation models are developed. These modeling techniques and orbit-gravity field estimation techniques are described.

• Journal of Space Technology and Applications
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• v.2 no.2
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• pp.104-120
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• 2022

The Small Scale magNetospheric and Ionospheric Plasma Experiment (SNIPE)'s scientific goal is to observe spatial and temporal variations of the micro-scale plasma structures on the topside ionosphere. The four 6U CubeSats (~10 kg) will be launched into a polar orbit at ~500 km. The distances of each satellite will be controlled from 10 km to more than ~1,000 km by the formation flying algorithm. The SNIPE mission is equipped with identical scientific instruments, Solid-State Telescopes(SST), Magnetometers(Mag), and Langmuir Probes(LP). All the payloads have a high temporal resolution (sampling rates of about 10 Hz). Iridium communication modules provide an opportunity to upload emergency commands to change operational modes when geomagnetic storms occur. SNIPE's observations of the dimensions, occurrence rates, amplitudes, and spatiotemporal evolution of polar cap patches, field-aligned currents (FAC), radiation belt microbursts, and equatorial and mid-latitude plasma blobs and bubbles will determine their significance to the solar wind-magnetosphere-ionosphere interaction and quantify their impact on space weather. The formation flying CubeSat constellation, the SNIPE mission, will be launched by Soyuz-2 at Baikonur Cosmodrome in 2023.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.