• Current Optics and Photonics
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• 제6권5호
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• pp.445-452
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• 2022

We developed an adaptive optics test bench using an optical simulator and two rotating phase plates that mimicked the atmospheric turbulence at Bohyunsan Observatory. The observatory was reported to have a Fried parameter with a mean value of 85 mm and standard deviation of 13 mm, often expressed as 85 ± 13 mm. First, we fabricated several phase plates to generate realistic atmospheric-like turbulence. Then, we selected a pair from among the fabricated phase plates to emulate the atmospheric turbulence at the site. The result was 83 ± 11 mm. To address dynamic behavior, we emulated the atmospheric disturbance produced by a wind flow of 8.3 m/s by controlling the rotational speed of the phase plates. Finally, we investigated how closely the atmospheric disturbance simulation emulated reality with an investigation of the measurements on the optical table. The verification confirmed that the simulator showed a Fried parameter of 87 ± 15 mm as designed, but a little slower wind velocity (7.5 ± 2.5 m/s) than expected. This was because of the nonlinear motion of the phase plates. In conclusion, we successfully mimicked the atmospheric disturbance of Bohyunsan Observatory with an error of less than 10% in terms of Fried parameter and wind velocity.

• 한국식품조리과학회지
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• 제17권6호
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• pp.533-541
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• 2001

This research was carried out to obtain the information about the use of deep-fat-fried foods and treatment of oils used for deep-fat-frying at home. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The frequency of taking deep-fat-fried foods was affected by ages and residential area. Average score for the preference of deep-fat-fried foods was 3.60 in the 5 point scale. Fifty three percent of the respondents prepared deep-fat-fried foods by themselves at home. The oil most commonly used for deep-fat-frying was soybean oil followed by com oil. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Oil color was used as a parameter for determining the life of frying oils by 81.2% of the respondents. Most of the respondents appealed to use oils one more time after filtering. For the disposal of used frying oil, 65.7% of the respondents used some kinds of absorbing papers; 16.1% made soaps and 10.7% discarded into a sink. According to correlation analysis, the frequency of taking deep-fat-fried food had positive relationships with housewives's health status, preference for foods prepared with oil and fats and family's preference for deep-fat-fried foods.

• Current Optics and Photonics
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• 제8권1호
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• pp.30-37
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• 2024

Implemented at the Geochang Observatory in South Korea, our slope detection and ranging (SLO-DAR) system features a 508 mm Cassegrain telescope (f /7.8), incorporating two Shack-Hartmann wave-front sensors (WFS) for precise measurements of atmospheric phase distortions, particularly from nearby binary or double stars, utilizing an 8 × 8 grid of sampling points. With an ability to reconstruct eight-layer vertical atmospheric profiles, the system quantifies the refractive index structure function (C_n²) through the crossed-beam method. Adaptable in vertical profiling altitude, ranging from a few hundred meters to several kilometers, contingent on the separation angle of binary stars, the system operates in both wide (2.5 to 12.5 arcminute separation angle) and narrow modes (11 to 15 arcsecond separation angle), covering altitudes from 122.3 to 611.5 meters and 6.1 to 8.3 kilometers, respectively. Initial measurements at the Geochang Observatory indicated C_n² values up to 181.7 meters with a Fried parameter (r₀) of 8.4 centimeters in wide mode and up to 7.8 kilometers with an r₀ of 8.0 centimeters in narrow mode, suggesting similar seeing conditions to the Bohyun Observatory and aligning with a comparable 2014-2015 seeing profiling campaign in South Korea.

• Food Science and Biotechnology
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• 제16권6호
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• 한국광학회지
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• 제4권1호
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• pp.28-35
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• 1993

수차가 정확히 알려지지 않은 결상계에 있어서, exit pupil에 인위적인 위상의 random fluctuation을 도입하고 북스펙트럼 스펙클 영상법(bispectral speckle imaging)을 이용하므로서 수차의 효과를 극소화하여 거의 회절한계의 영상을 얻을 수 있다. Defocus, 구면수차, 코마수차, 비점수차가 각각 1파장씩 있을 때, 주어진 사용영상수(50개)에 대해서 Gaussian random phase model의 correlation length가 어느 정도일 때 최적의 결과를 얻을 수 있는지를 점 물체에 대해 컴퓨터 시뮬레이션을 시행하므로서 연구하였다. 평가기준으로서는 복원된 점물체에 대한 point spread function의 FWHM, normalized peak intensity, MTF 그리고 visual inspection을 채용하였는데, exit pupil 위에서 Fried parameter ${\Upsilon}_0$ 범위에 대한 수차의 차의 rms값 $\sigma$가 구면수차에 대해서는 0.27~0.53 파장일 때, defocus와 비점수차에 대해서는 0.24~0.36 파장일 때, 좋은 결과를 주는 것으로 나타났고, 코마수차의 경우에는 좋은 결과를 얻을 수 없었다.

• Current Optics and Photonics
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• 제2권3호
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• pp.269-279
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• 2018

We are currently investigating the feasibility of a 1.6 m telescope with a laser-guide star adaptive optics (AO) system. The telescope, if successfully commissioned, would be the first dedicated adaptive optics observatory in South Korea. The 1.6 m telescope is an f/13.6 Cassegrain telescope with a focal length of 21.7 m. This paper first reviews atmospheric seeing conditions measured over a year in 2014~2015 at the Bohyun Observatory, South Korea, which corresponds to an area from 11.6 to 21.6 cm within 95% probability with regard to the Fried parameter of 880 nm at a telescope pupil plane. We then derive principal seeing conditions such as the Fried parameter and Greenwood frequency for eight astronomical spectral bands (V/R/I/J/H/K/L/M centered at 0.55, 0.64, 0.79, 1.22, 1.65, 2.20, 3.55, and $4.77{\mu}m$). Then we propose an AO system with a laser guide star for the 1.6 m telescope based on the seeing conditions. The proposed AO system consists of a fast tip/tilt secondary mirror, a $17{\times}17$ deformable mirror, a $16{\times}16$ Shack-Hartmann sensor, and a sodium laser guide star (589.2 nm). The high order AO system is close-looped with 2 KHz sampling frequency while the tip/tilt mirror is independently close-looped with 63 Hz sampling frequency. The AO system has three operational concepts: 1) bright target observation with its own wavefront sensing, 2) less bright star observation with wavefront sensing from another bright natural guide star (NGS), and 3) faint target observation with tip/tilt sensing from a bright natural guide star and wavefront sensing from a laser guide star. We name these three concepts 'None', 'NGS only', and 'LGS + NGS', respectively. Following a thorough investigation into the error sources of the AO system, we predict the root mean square (RMS) wavefront error of the system and its corresponding Strehl ratio over nine analysis cases over the worst ($2{\sigma}$) seeing conditions. From the analysis, we expect Strehl ratio >0.3 in most seeing conditions with guide stars.

• 한국포장학회지
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• 제23권2호
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• pp.75-81
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• 2017

반찬이나 간식으로 이용되는 소비성이 높은 튀김어묵에 대해서 진공, 60% $N_2/40%$ $CO_2$, 100% $N_2$ 및 100% $CO_2$의 변형기체포장조건을 사용하여 저장성 향상과 유통기한 연장을 얻을 수 있는 가능성을 검토하였다. $5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$의 온도 조건에서 저장하면서 품질변화를 측정한 결과 주요 품질열화요소로서 호기성 세균 증식임이 인지되었다. 호기성 세균수 성장을 Huang의 수학적 모델을 통하여 표현하고, 포장 및 저장온도조건에 따른 모델 parameter를 구하였고, 이를 사용하여 한계 미생물 수준에 도달하는 기간으로서 포장 및 온도 조건에 따른 저장유통기한을 설정하여 제시하였다. Arrhenius 방정식으로 표현된 미생물 성장의 온도의존성에서는 유도기의 역수에 대해서 활성화 에너지 139.4 kJ/mol, 성장속도에 대한 활성화 에너지는 41.8 kJ/mol로 얻어졌다. 변형기체포장의 효과에서, $10^{\circ}C$에서 100% 이산화탄소 포장이 호기성 세균 증식을 효과적으로 억제하여 함기포장에 비하여 약 2배의 유통기한을 확보하여 저장성을 향상시킬 수 있었다. 고이산화탄소 상태에서 저온의 온도 조건을 활용하여 저장유통기한을 연장할 수 있을 것으로 확인되었다.

• 한국식품과학회지
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• 제21권4호
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• pp.468-479
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• 1989

본 연구에서는 라면제조용 튀김유지로 사용되어온 돼지기름, 쇠기름과 팜유 등의 수입유지의 대체유로서 유채유의 사용 가능성을 증대시키기 위해 적절한 항산화제를 첨가하거나, 팜유를 여러 비율로 혼합하여 이들의 라면 튀김유로서의 산화안정성을 조사하고자 하였다. 항산화제로는 천연 토코페롤, butylated hydroxyanisole (BHA), tertiarybutyl hydroquinone (TBHQ), 그리고 ascorbyl palmitate의 경우에는 구연산과 함께 각각 0.02%의 농도로 시판유채유에 첨가하여 사용하였다. 한편, 혼합유로서는 이상의 유채유에 정제팜유를 각각 30, 50, 70(w/w)의 비율로 혼합하여 사용하였다. 실험실에서 튀겨서 만든 시제라면을 $35.0{\pm}0.5^{\circ}C$의 항온기에서 90일간 저장하면서, 저장기간 중 그 일부를 일정기간 마다 취하여 여기서 추출한 유지의 과산화물가, 산가, 요오드가, 아니시딘가, 유전항수와 불포화 지방산도 비율 등을 측정했다. 그리고 그 변화들과 저장 중인 시제라면에 대한 관능검사 결과 등을 검토하여, 사용한 튀김유들의 산화안정성을 추정했다. 그 결과는 다음과 같다. 1. 본 실험에 사용한 항산화제들의 튀김유로 사용한 유채유에 대한 항산화효과의 순서는 TBHQ>> ascorbyl palmitate+구연산>BHA>천연 토코페롤의 순서였다. 여기서 천연 토코페롤과 BHA는 항산화제로서의 효과가 매우 약했으나. ascorbyl palmitate와 구연산을 병용했을 때에는 상당한 항산화효과를 보였다. 한편, TBHQ는 항산화제로서 매우 효과적이었으며, TBHQ를 0.02% 함유한 유채유로 만든 라면의 저장안정성은 이 라면에서 추출한 유지의 성질로 추정할 때, 팜유로 만든 라면의 저장안정성과 거의 같았다. 2. 한편, 혼합유로 튀겨서 만든 라면의 저장안정성은 혼합유 중의 장유의 혼합비율이 증가함에 따라 증가했다. 혼합유로 만든 라면의 경우, 그 추출유지의 성질로 판단할 때 그 저장 안정성은 크게 개선되었다. 그 예로서 팜유를 70% 혼합한 혼합유로 만든 라면의 저장안정성은 팜유로 만든 라면의 저장안정성과 거의 비슷했다.

• Current Optics and Photonics
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• 제1권2호
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• pp.107-112
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• 2017

An adaptive optics system can be simulated or analyzed to predict its closed-loop performance. However, this type of prediction based on various assumptions can occasionally produce outcomes which are far from actual experience. Thus, every adaptive optics system is desired to be tested in a closed loop on an optical test bench before its application to a telescope. In the close-loop test bench, we need an atmospheric simulator that simulates atmospheric disturbances, mostly in phase, in terms of spatial and temporal behavior. We report the development of an atmospheric turbulence simulator consisting of two point sources, a commercially available deformable mirror with a $12{\times}12$ actuator array, and two random phase plates. The simulator generates an atmospherically distorted single or binary star with varying stellar magnitudes and angular separations. We conduct a simulation of a binary star by optically combining two point sources mounted on independent precision stages. The light intensity of each source (an LED with a pin hole) is adjustable to the corresponding stellar magnitude, while its angular separation is precisely adjusted by moving the corresponding stage. First, the atmospheric phase disturbance at a single instance, i.e., a phase screen, is generated via a computer simulation based on the thin-layer Kolmogorov atmospheric model and its temporal evolution is predicted based on the frozen flow hypothesis. The deformable mirror is then continuously best-fitted to the time-sequenced phase screens based on the least square method. Similarly, we also implement another simulation by rotating two random phase plates which were manufactured to have atmospheric-disturbance-like residual aberrations. This later method is limited in its ability to simulate atmospheric disturbances, but it is easy and inexpensive to implement. With these two methods, individually or in unison, we can simulate typical atmospheric disturbances observed at the Bohyun Observatory in South Korea, which corresponds to an area from 7 to 15 cm with regard to the Fried parameter at a telescope pupil plane of 500 nm.

• 한국식품과학회지
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• 제29권4호
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• pp.635-640
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• 1997

Potato chip을 제조시 canola유를 선택하여 potato chip을 제조하는 과정에서 발생하는 potato chip의 기름 함량이 40%정도까지 흡수하게 되는데 이 흡수된 기름이 저장과 유통되는 동안 potato chip의 품질을 유지하는데 결정적인 영향을 주므로 항산화제인 BHA, BHT, TBHQ와 silicone유를 첨가한 첨가 유의 항산화제 효과를 관능 검사와 함께 비교 고찰하였다. Potato chips에서 추출한 oil의 항산화제 효과는 canola oil+TBHQ (0.02%)+silicone (10 ppm)에서 가장 우수한 항산화 효과가 있었고 다음은 canola oil+TBHQ로 안정한 것으로 나타났으며 항산화제를 단독으로 사용한 것보다 silicone을 첨가한 것이 탁월한 안정성을 보였고 항산화제로서 TBHQ가 매우 효과가 있었고 silicone를 첨가한 유지에서 탁월한 저장 안정성을 유지하는 것으로 나타났다. 관능검사 결과 canola oil은 2개월부터 overall, flavor, aftertaste의 변화에 약간의 유의차를 나타내었으며 TBHQ과 silicone을 첨가한 oil는 2개월에서는 전 항목에서 변화가 없었고 4개월부터 overall, flavor, freshness, aftertaste의 항목에서 유의차를 나타내었으며 따라서 2개월 정도 저장 안정성이 연장되는 효과가 있는 것으로 나타났다.