• Food Science and Preservation
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• v.13 no.2
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• pp.131-137
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• 2006

In order to reduce the damage of effective component during processing, we carried out hot-water extraction monitering in Gastrodia elata Blume by response surface methodology. The extraction con야tions for vanillyl alcohol, vanillin and coumarin were optimized at 91.07, 93.73 and $96.30^{\circ}C$, for 2.64, 2.58 and 3.84 hr, at the concentration of 15.16, 21.56 and 19.88 mL/g, respectively. The optimal condition for extraction of total phenolics was acheved at $98.14^{\circ}C$, 3.20 hr and 18.63 mL/g. This study elicited regression formula for each variable, and superimposed the total optimal conditions of extraction for effective compounds and optimal condition for antioxidant characteristics dividing processing factors. It is shown that the predicted result under the extraction condition as follows: extraction temperature for $90{\sim}100^{\circ}C$, extraction time for $3{\sim}4hr$, and solvent volume of $15{\sim}20mL/g$ of sample.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.745-752
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• 2016

In the era of the Internet of Things, where all physical objects are connected to the Internet, we suggest a remote control system using a Raspberry Pi single-board computer with ZigBee, which can turn an indoor light-emitting diode (LED) and a multiple-tap on and off, and with a smart phone can control the brightness of the LED as well as an electronic door lock. By connecting an infrared (IR) transmitter module to the Raspberry Pi, we can control home appliances, such as an air conditioner, and we can also monitor indoor images, indoor temperatures, and illumination by using a smart phone app. We developed a method of finding out IR transmission codes required for remote-controllable appliances with an AVR micro-controller. We suggest a method to remotely open and shut an office door by novating the door lock. The brightness level of an LED (between 0 and 10) can be controlled through a PWM signal generated by an ATmega88 microcontroller. A mutiple-tap is controlled using an ATmega32, a photo-coupler, and a TRIAC. The signals for measured temperature and illumination are converted from analog to digital by using the ATtiny44A microcontroller transmitting to a Raspberry Pi through SPI communication. Then, we connect a camera to the CSI head of the Raspberry Pi. We can turn on the smart multiple-tap for a certain period of time, or we can schedule the multi-tap to turn on at a specific time. To reduce standby power, people usually pull out a power code from multiple-taps or turn off a switch. Our method helps people do the same thing with a smart phone, if they are away from home.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.904-911
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• 2015

The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.

• Journal of Wetlands Research
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• v.17 no.2
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• pp.193-202
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• 2015

In this study, a long term monitering of nonpoint source pollution runoff is conducted at the area of transportation related and EMCs(Event Mean Concentrations) in terms of water quality items, such as BOD, $COD_{Mn}$, SS, T-N and T-P are determined for each not only runoff event and but also observation site. On the other hands, SWMM(Storm Water Management Model) model is constructed using the data collected in the transportation areas selected. Model calibration and verification of SWMM is carried out based on the data collected. And simulated EMCs was compared with observed EMCs by monitoring and prior studies. SWMM applicability estimation was Using the compared result. The results of simulation showed that BOD 5.787 ~ 14.475 mg/L, $COD_{Mn}$ 12.946 ~ 59.611 mg/L, SS 13.742 ~ 46.208 mg/L, T-N 2.037 ~ 5.213 mg/L, T-P 0.117 ~ 0.415 mg/L. And a differential between simulated EMCs and observed EMCs is too low so comparing result show high fit(BOD 4.27 %, $COD_{Mn}$ 4.87%, SS 2.31%, T-N 5.78%, T-P 14.45%). A results of compared with the prior studies, BOD and T-P are included range of prior studies, $COD_{Mn}$ and SS are lower than range of prior studies, T-N is higher than range of prior studies. Differential between simulated EMCs and prior studies EMCs was showing for survey seasonal and changing land-use, so from now on, EMCs of using the internal representatives value will be calculated by more monitoring toward various precipitation events.