• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.790-791
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• 2023

본 논문은 스마트 미러를 활용한 스마트팜 디스플레이 장치의 중요성과 잠재적인 활용 가능성을 논의하며, 농업 분야의 혁신과 정보 기술의 융합이 농업 생산성을 향상하는 역할을 강조한다. 스마트 미러를 통해 제공되는 실시간 정보와 데이터는 농업 종사자들에게 생산성 향상 및 농작물의 품질을 향상 시키며, 지속 가능한 농업을 실현하는 데 도움을 줄 것으로 기대된다.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.847-851
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• 2017

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellowness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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• pp.276-280
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• 2006

최근, 국가적인 차원에서 추진되고 있는 대체에너지 전원은 배전계통에 연계되어 운용되는 특성을 가지고 있다. 이들 전원은 대부분 반도체를 이용한 전력변환기기를 사용하기 때문에 60Hz의 상용주파수의 정수배에 해당되는 주파수 성분의 전류를 발생시켜 전력계통에 역으로 유출하게 된다. 계통에 유입된 고조파는 배전선로와 변압기 등의 계통 각 구성요소의 임피던스에 의하여 고조파전압을 발생시켜, 다른 기기에 왜곡된 파형의 전압을 공급하게 되어, 기기의 정상적인 동작을 방해하거나 경우에 따라서는 기기를 손상시키는 원인이 되기도 한다. 따라서 본 연구에서는 이들 고조파 발생기기가 계통에 악영향을 미치지 않는 적정한 레벨의 고조파 수준을 산정하는 알고리즘을 제시하고, 이 값을 근거로 고조파를 억제하는 대책방안을 제시하고자 한다.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.178-187
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• 1998

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Korean Journal of Materials Research
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• v.22 no.11
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• pp.626-630
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• 2012

The properties of SOFC unit cells manufactured using the decalcomania method were investigated. SOFC unit cell manufacturing using the decalcomania method is a very simple process. In order to minimize the ohmic loss of flattened tube type anode supports of solid oxide fuel cells(SOFC), the cells were fabricated by producing an anode function layer, YSZ electrolyte, LSM electrode, etc., on the supports and laminating them. The influence of these materials on the power output characteristics was studied when laminating the components and laminating the anode function layer between the anode and the electrolyte to improve the output characteristics. Regarding the performance of the SOFC unit cell, the output was 246 $mW/cm^2$ at a temperature of $800^{\circ}C$ in the case of not laminating the anode function layer; however, this value was improved by a factor of two to 574 $mW/cm^2$ due to the decrease of the ohmic resistance and polarization resistance of the cell in the case of laminating the anode function layer. The outputs appeared to be as high as 574 and 246 $mW/cm^2$ at a temperature of $800^{\circ}C$ in the case of using decalcomania paper when laminating the electrolyte layer using the in dip-coating method; however, the reason for this is that interfacial adhesion was improved due to the dense structure, which leads to a thin thickness of the electrolyte layer.

• Safety and Health at Work
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• v.2 no.4
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• pp.336-347
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• 2011

Objectives: In Korea, an average of 258 workers claim compensation for their noise-induced hearing loss (NIHL) on an annual basis. Indeed, hearing disorder ranks first in the number of diagnoses made by occupational medical check-ups. Against this backdrop, this study analyzed the impact of 19 types of noise-generating machines and equipment on the sound pressure levels in workplaces and NIHL occurrence based on a 2009 national survey on work environments. Methods: Through this analysis, a series of statistical models were built to determine posterior probabilities for each worksite with an aim to present risk ratings for noise levels at work. Results: It was found that air compressors and grinding machines came in first and second, respectively in the number of installed noise-generating machines and equipment. However, there was no direct relationship between workplace noise and NIHL among workers since noise-control equipment and protective gear had been in place. By building a logistic regression model and neural network, statistical models were set to identify the influence of the noise-generating machines and equipment on workplace noise levels and NIHL occurrence. Conclusion: This study offered NIHL prevention measures which are fit for the worksites in each risk grade.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.2108-2109
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• 2008

매년 증가하고 있는 누전사고에 대한 대책수립을 위해 누전검출장치 및 누전조사작업을 시행하고 있지만, 대부분 전압변화 및 영상전류 및 z임피던스에 의한 계측이 주를 이루고 있다. 본 논문에서는 누전지역에서의 누설전류에 자속밀도 분포를 조사함으로 손쉬운 누전검출장비 개발 및 비접촉에 의한 누전검출장비 개발과 누전환경에서의 기초 연구자료를 제공하고자 정상선로에서의 자속밀도 분포 및 전압변화에 따른 자속밀도 분포를 조사하였다. 그 결과 정상도선에서는 거리변화에 따른 자속밀도가 감소하였으며, 이에 반해 침수된 누전지역에서는 자속밀도변화가 거의 없음을 확인할 수 있었으며, 전압 증가에 따라 누전지역의 전류값이 정상상태보다 더 크게 변화하는 것을 확인할 수 있었다.

• Proceedings of the KIEE Conference
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• 2003.07c
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• pp.1837-1839
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• 2003

Recently deep interests have been paid on the effective generation of ozone, which has been widely used for water treatment, deoderization, color removal and chemical processing of exhausted smoke. The silent discharge reaction has been proposed as the most effective in the many ozone generation methods by electric discharge, because silent discharge excel others in the condition of high ozone generation yield and low power consumption. In this paper, ozone water generated system measure with silent discharge characteristics and pulsed power supply.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1133-1139
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• 2017

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.