• IEIE Transactions on Smart Processing and Computing
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• v.4 no.5
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• pp.311-317
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• 2015

The aim of this study is to develop a 3D registration algorithm for positron emission tomography/computed tomography (PET/CT) and magnetic resonance (MR) images acquired from independent PET/CT and MR imaging systems. Combined PET/CT images provide anatomic and functional information, and MR images have high resolution for soft tissue. With the registration technique, the strengths of each modality image can be combined to achieve higher performance in diagnosis and radiotherapy planning. The proposed method consists of two stages: normalized mutual information (NMI)-based global matching and independent component analysis (ICA)-based refinement. In global matching, the field of view of the CT and MR images are adjusted to the same size in the preprocessing step. Then, the target image is geometrically transformed, and the similarities between the two images are measured with NMI. The optimization step updates the transformation parameters to efficiently find the best matched parameter set. In the refinement stage, ICA planes from the windowed image slices are extracted and the similarity between the images is measured to determine the transformation parameters of the control points. B-spline. based freeform deformation is performed for the geometric transformation. The results show good agreement between PET/CT and MR images.

• Journal of the Korea Furniture Society
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• v.28 no.4
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• pp.259-267
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• 2017

Furniture should change according to space. Therefore, it is important that the flexibility of the furniture, the functional efficiency, the economical efficiency and the convenience of the furniture of today. These characteristics are also important for seminar tables that are used temporarily by a large number of people. The seminar furniture currently in use has no shielding plate, there are two forms of table and shielding plate folding table. Therefore, in this research, furniture design and product development that can complement the shortcomings of the seminar furniture currently in use were done. Analysis of problems through overseas investigation and domestic market research, design planning and design, and prototyping. We have sought to optimize the volume by applying the characteristics of RTA furniture to develop a lightweight, lightweight, lightweight, easy to install and easy to use shielding plate, and open and closed system. Basically developed two types of shielding board seminar table basic shape and Roll Screen type, we expanded the scope of application such as each color and pattern. In order to reduce the weight, we replaced the parts such as anchor bolts and hinges and the shielding plate with Roll Screen and pursued volume optimization. As a result of this research, it is expected that the system of mechanisms such as packaging standardization and damage prevention for weight reduction and volume optimization will contribute to building competitiveness by domestic office prefabricated furniture industry's original technology.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.28 no.9
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• pp.1320-1327
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• 2004

An efficient boundary-based technique is developed for addressing shape design sensitivity analysis in supercavitating flow problem. An analytical sensitivity formula in the form of a boundary integral is derived based on the continuum formulation for a general functional defined in potential flow problems. The formula, which is expressed in terms of the boundary solutions and shape variation vectors, can be conveniently used for gradient computation in a variety of shape design in potential flow problems. While the sensitivity can be calculated independent of the analysis means, such as the finite element method (FEM) or the boundary element method (BEM), the FEM is used for the analysis in this study because of its popularity and easy-to-use features. The advantage of using a boundary-based method is that the shape variation vectors are needed only on the boundary, not over the whole domain. The boundary shape variation vectors are conveniently computed by using finite perturbations of the shape geometry instead of complex analytical differentiation of the geometry functions. The supercavitating flow problem is chosen to illustrate the efficiency of the proposed methodology. Implementation issues for the sensitivity analysis and optimization procedure are also addressed in this flow problem.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1994.04a
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• pp.103-111
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• 1994

An interactive and iterative design method based on the constraint satisfaction problem (CSP) technique was developed to generate an ergonomically sound layout of a control panel. This control panel layout method attempts to incorporate a variety of relevant ergonomic principles and design constraints, and generate an optimal or, at least, a "satisfactory" solution through iterative interactions with the designer. The existing panel design and layout methods are mostly based on the optimization of single objective function formulated to reflect and trade off all ergonomic design objectives which are largely different in their nature. In fact, the problem of seeking an ergonomically sound panel design should be viewed as a multiple objective optimization problem. Furthermore, most of the design objectives should be understood as constraints rather than objectives to be optimized. Hence, a constraint satisfaction approach is proposed in this study as a framework for the panel designer to search through the design decision space effectively and make various design decisions iteratively. In order to apply the constraint satisfaction approach to the panel design procedure, the ergonomic principles such as frequency-of-use, importance, functional grouping, and sequence-of-use are formalized as CSP terms. With this formalization, a prototype system was implemented and applied to panel layout problems. The results clearly showed the effectiveness of the proposed approach since it permits designers to consider and iteratively evaluate various design constraints and ergonomic principles, and, therefore, aids the panel designer to come up with an ergonomically sound control panel layout.

• Proceedings of the KWS Conference
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• 2006.10a
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• pp.253-255
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• 2006

Grey relational analysis has been carried out to develop a new approach for optimization of Nd:YAG laser and MIG hybrid welding parameters. The quality of welded material depends on welding parameters. The parameters chosen for current study include wire type, shielding gas, laser energy, laser focus, traveling speed, and wire feed rate. The welding experiments were performed on 6K21-T4 aluminum alloy sheet. Functional demands on products may vary widely depending on their use. The ultimate tensile stress, width, and penetration were chosen as the optimization criterion. Practice based on an orthogonal array which is following Taguchi's method has been progressed. Base on the results of grey relational analysis, the optimal process parameters were obtained. This integrated work was judged and it is observed that the results obtained by using the optimal parameters are much improved compared to those obtained through initial setting.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.368-378
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• 2007

This study was conducted to develop a optimal composite recipe of a functional muffin including Sweet pumpkin powder and to have the high preference to all age groups. Wheat flour was partically substituted by Sweet pumpkin powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making muffin, respectively, with each 5 level of Sweet pumpkin powder($\X_1$), sugar($\X_2$), butter($\X_3$), by C.C.D(Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM(Response Surface Methodology). Sensory items showed very significant values in appearance, flavor, texture, overall quality(p<0.05), color(p<0.01), and instrumental analysis showed significant values in lightness, redness(p<0.01), yellowness(p<0.001), hardness, gumminess(p<0.05). Also sensory optimal ratio of Sweet pumpkin muffin was calculated as Sweet pumpkin powder 29.5g, sugar 72.6g, butter 79.3g, and it was revealed that the factors of influencing muffin aptitude were in order of Sweet pumpkin powder, butter, sugar.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2004.10a
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• pp.355-362
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• 2004

An efficient boundary-based technique is developed for addressing shape design sensitivity analysis in various problems. An analytical sensitivity formula in the form of a boundary integral is derived based on the continuum formulation for a general functional defined in problems. The formula, which is expressed in terms of the boundary solutions and shape variation vectors, can be conveniently used for gradient computation in a variety of shape design problems. While the sensitivity can be calculated independent of the analysis means, such as the finite element method (FEM) or the boundary element method (BEM), the FEM is used for the analysis in this study because of its popularity and easy-to-use features. The advantage of using a boundary-based method is that the shape variation vectors are needed only on the boundary, not over the whole domain. The boundary shape variation vectors are conveniently computed by using finite perturbations of the shape geometry instead of complex analytical differentiation of the geometry functions. The supercavitating flow problem and fillet problem are chosen to illustrate the efficiency of the proposed methodology. Implementation issues for the sensitivity analysis and optimization procedure are also addressed in these problems.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.448-459
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• 2006

This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.