• Journal of Biosystems Engineering
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• 제39권4호
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• pp.324-329
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• 2014

Purpose: The finite element method (FEM) is advantageous because it can save time and cost by reducing the number of samples and experiments in the effort to identify design factors. In computational problem-solving it is necessary that the exact material properties are input for achieving a reliable analysis. However, in the case of fiber boards, it is difficult to measure their cross-directional material properties because of their small thickness. In previous research studies, the Poisson's ratio was measured by analyzing ultrasonic wave velocities. Recently, the Poisson's ratio was measured using a high-speed digital camera. In this study, we measured the transverse strain of a fiber board and calculated its Poisson's ratio using a high-speed digital camera in order to apply these estimates to a FEM analysis of a fiber board, a corrugated board, and a corrugated box. Methods: Three different fiber board samples were used in a uniaxial tensile test. The longitudinal strain was measured using the Universal Testing Machine. The transverse strain was measured using an image processing method. To calculate the transverse strain, we acquired images of the fiber board before the test onset and before the fracture occurred. Acquired images were processed using the image processing program MATLAB. After the images were converted from color to binary, we calculated the width of the fiber board. Results: The calculated Poisson's ratio ranged between 0.2968-0.4425 (Machine direction, MD) and 0.1619-0.1751 (Cross machine direction, CD). Conclusions: This study demonstrates that measurement of the transverse properties of a fiber board is possible using image processing methods. Correspondingly, these processing methods could be used to measure material properties that are difficult to measure using conventional measuring methodologies that employ strain gauge extensometers.

• 동아시아식생활학회지
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• 제18권1호
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• pp.127-134
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• 2008

This study was designed to evaluate the nutritional status and dietary problems of obese elementary students consuming unbalanced diets. Blood parameters, body-image perceptions, taste preferences, and nutrient intakes of 40 obese elementary students with unbalanced diets were compared to those of 40 additional obese elementary students as a control. The averages for age, height, weight, and obesity index were 11.5 years, 142.0 cm, 51.0 kg, and 35.4% in the study group and 11.8 years, 144.0 cm, 53.5 kg, and 36.3% in the control group, respectively. The major disliked foods by the students in the study group were vegetables (65%) particularly Kimchi (15%), as well as fish(15%), and pulses (10%). Mean serum cholesterol, blood glucose, GOT/GPT, and hemoglobin levels were 175.1 mg/dL, 89.2 mg/dL, 24.1/18.9 IU/L, and 14.3 g/dL in the study group and 182.8 mg/dL, 91.3 mg/dL, 28.3/33.9 IU/L, and 14.7 g/dL, in the control group, respectively. Approximately 60${\sim}$80% of the subjects responded that they eat a meal everyday, and the remainder skipped at least one meal. The preference for salty tasting foods was significantly lower in the study group, but the preference for hot tasting food was higher as compared to the obese control group(p<0.05, p<0.05). The daily energy intakes of the study and control groups were 1,768.3 kcal and 1,572.7 kcal, respectively, but there was no significant differences between them. Daily intakes of animal protein, fat, animal fat, and vitamin $B_2$ were significantly higher in the study group than in the control group. In conclusion, this study found that obese children consuming unbalanced diets strongly disliked vegetables, particularly Kimchi, as well as hot tasting foods; however, they preferred salty foods. Daily intakes of animal protein and fat were higher in the study group as compared to obese children not consuming unbalanced diets.

• 식품과학과 산업
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• 제53권2호
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• 한국콘텐츠학회논문지
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• 제16권5호
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• pp.463-476
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• 2016

1900년대 초는 서양 열강들이 아시아를 향해 본격적으로 진출한 시기로 당시 한국에는 외교관, 선교사, 의사 등 다양한 직업을 가진 외국인들이 들어왔다. 한국을 찾은 1900년대 초기의 외국인들에게 한국의 식생활은 호기심과 충격의 대상이었기에 그들은 한국인의 식생활에 대한 기록을 남겼다. 외국인들은 한국을 비교적 윤택하고, 오곡이 풍성한 매력적인 국가로 보았다. 한국인들에게 주식은 쌀이고, 중요한 양식으로 김치를 먹었으며, 다양한 곡식과 채소, 그리고 비빔밥을 먹었다. 한국에는 각종 육류와 생선, 미역, 약초(인삼)가 있었다. 외국인들은 한국인들이 식탐이 있다고 하면서, 밥을 고봉으로 많이 먹는다고 하였다. 한국인의 기본 식단으로는 밥 한그릇, 국 한 그릇, 김치와 간장, 다른 찬거리들이 있으며, 푸짐하게 상을 차려낼 때는 고깃국과 함께 날생선 말린 생선 튀긴 생선 중 한 가지가 올랐다. 한국에는 장독대가 있어서 간장, 된장, 고추장, 장아찌 등을 담가먹었다. 한국인에게는 특유의 옻냄새와 김치 양념냄새가 많이 났으며, 외국인들은 그 냄새를 림버거 치즈로 비유하면서 한국을 꼬랑내, 발냄새가 나는 나라로 언급하기도 하였다. 이처럼 1900년대 초 한국에 들어온 외국인들의 기록을 통해 한국의 식생활과 한국의 모습을 객관적으로 살펴볼 수 있었다.

• Journal of Biosystems Engineering
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• 제29권1호
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• pp.29-36
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• 2004

The geometric characteristics of the Altari radish were measured for the purpose of mechanization of the kimchi processing. In this study, geometric characteristics such as the sectional area and volume of the radishes(pyeong-gang and sa-chul) were calculated using the image processing method, and physical properties such as the compressive strength, the cutting force of the radish and the torsional moment of the radish leaf-stems were measured by using a universal testing machine. In case of the radish(pyeong-gang), the weight was ranged 215.0∼465.0 g, the length of the radishes(body) was 86.3∼129.2 mm, the diameters were 43.3∼58.1 mm, and the length of the leaves was 261.3-368.2 mm. And the vertical compressive strengths were ranged 83.8∼171.7 N/$\textrm{cm}^2$, the horizontal compressive strengths were 113.0∼176.3 N/$\textrm{cm}^2$, the shearing forces were 86.0∼114.6 N, and the surface hardness was ranged 51.1∼52.1 N/$\textrm{cm}^2$. In case of the radish(sa-chul), the weight was ranged 203.5∼412.2 g, the length of the bodies was 67.5∼127.0 mm, the diameters were 22.3∼59.8 mm and the length of the leaves was 245.6∼312.6 mm respectively. And the vertical compressive strengths were ranged 91.3∼168.3 N/mm, the horizontal compressive strengths were 132.6∼186.9 N/$\textrm{cm}^2$, the shearing forces were 89.4∼116.5 N, and the surface hardness was ranged 52.4∼67.8 N/$\textrm{cm}^2$, respectively.

• 디자인학연구
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• 제16권1호
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• pp.25-34
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• 2003

세계화시대에서 각 나라들은 자국의 고유한 이미지를 상징화시켜 다양한 디자인 개발을 하고 있다. 이는 타문화와의 차별화를 이용하여 부가가치 창출은 물론 국가 정체성과 이미지 제고 측면에서도 매우 중요하고 지속적인 발전이 이루어져야 한다. 우리나라를 대표하는 이미지는 무엇일까\ulcorner 태극기, 무궁화, 애국가, 김치, 한복, .등 많지만 본 연구에서는 한국의 태극기를 연상시킬 수 있고 시각적으로 강한 색상과 미적 요소를 지닌 태극무늬를 선택하였다. 태극무늬는 화합과 번영을 의미하여 예로부터 실생활의 소품이나 건축물 등에 많이 사용되어 왔다. 본 연구에서는 다양한 국제행사를 맞아 문화상품의 개발이 요구되는 시점에서 태극무늬를 현재 남북으로 분단되어 있는 우리의 현실에 적용하여 음양오행설에서의 음ㆍ양이 상극이지만, 상생과 서로 균형을 잘 이루어 상화로 이루어지듯이 남ㆍ북이 서로 대치국면이 아닌 서로 공생하고 화합하는 의미로서 태극무늬를 통일의 의미에 시각적으로 표현하여 엽서를 통해 통일을 앞당기고 세계에 우리의 바람을 알리고자 하는데 그 의의가 있다.