• 정보처리학회논문지A
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• 제9A권3호
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• pp.271-280
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• 2002

본 논문에서는 Perfect Shuffle 기법과 Kronecker 곱에 의한 다치 신호처리회로의 입출력 상호연결에 대하여 논하였고, 다치 신호처리회로의 입출력 상호연결 방법을 이용하여 유한체 GF$(p^m)$상에서 다치 신호처리가 용이한 다치 Reed-Muller 전개식의 회로설계 방법을 제시하였다. 제시된 다치 신호처리회로의 입출력 상호연결 방법은 모듈구조를 기반으로 하여 행렬변환을 이용하면 회로의 가산게이트와 승산게이트를 줄이는데 매우 효과적임을 보인다. GF$(p^m)$상에서 다치 Reed-Muller 전개식에 대한 다치 신호처리회로의 설계는 GF（3）상의 기본 게이트들을 이용하여 다치 Reed-Muller 전개식의 변환행렬과 역변환행렬을 실행하는 기본 셀을 설계하였고, 다치 신호처리회로의 입출력 상호연결 방법을 이용하여 기본 셀들을 상호연결하여 실현하였다. 제안된 다치 신호처리회로는 회선경로 선택의 규칙성, 간단성, 배열의 모듈성과 병렬동작의 특징을 가지므로 VLSI 화에 적합하다

• 소성∙가공
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• 제32권1호
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• pp.12-19
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• 2023

The armature core is a part responsible for the skeleton of the steering wheel. Currently, in the case of commercial trucks, the main parts of the parts are manufactured separately and then the product is produced through welding. In the case of this production method, quality and cost problems of the welded parts occur, and an integrated armature core made of magnesium alloy is used in passenger vehicles. However, in the case of commercial trucks, there is no application case and research is insufficient. Therefore, this study aims to develop an all-in-one armature core that simultaneously applies a magnesium alloy material and a die casting method to reduce the weight and improve the quality of the existing steel armature core. The product was modeled based on the shape of a commercial product, and finite element analysis (FEA) was performed through Ls-dyna, a general-purpose analysis program. Through digital image correlation (DIC) and uniaxial tensile test, the accurate physical properties of the material were obtained and applied to the analysis. A total of four types of compression were applied by changing the angle and ground contact area of the product according to the actual reliability test conditions. analysis was carried out. As a result of FEA, it was confirmed that damage occurred in the spoke area, and spoke thickness (t_spoke), base thickness (t_base), and rim and spoke connection (R) were designated as design variables, and the total weight and maximum equivalent stress occurring in the armature core We specify an objective function that simultaneously minimizes . A prediction function was derived using the sequential response surface method to identify design variables that minimized the objective function, and it was confirmed that it was improved by 22%.

• 한국수산과학회지
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• 제27권5호
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• pp.509-514
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• 1994

키조개 부산물을 이용하여 속성 젓갈화를 시도하였다. 마쇄한 키조개부산물에 Protin P $5\%$를 가하여 pH 7.0, $55^{\circ}C$에서 1시간 동안 가수분해시킨 후 불활성화를 위하여 $100^{\circ}C$에서 40분간 열처리시키되, 풍미를 개선하기 위하여 $10\%$의 invert sugar를 첨가하였다. 또한 제품의 물성개선을 위하여 PGDG을 $8\%$ 가하여 유화시킨 후 $2\%$의 한천과 $6\%$의 전분을 함께 첨가하여 조직감을 갖는 반고형 상태로 하고 최종적으로 식염농도를 $15\%$로 조절하였다. 시료로 사용한 키조개부산물은 패주를 제외한 나머지 부분으로 전내용고형물 중량의 $51.6\%$를 차지하였다. 풍미개선을 위하여 $10\%$의 invert sugar를 첨가하여 열처리한 것이 비린내와 쓴맛을 억제시켰다. 또한 한천 $2\%$ 및 전분 $6\%$의 첨가는 대조구에 비하여 hardness, springiness 및 chewiness를 개선시키는 효과를 보였다. 그리고 $23{\pm}3^{\circ}C$에서 저장하였을 때 생균수는 60일째까지 검출되지 않았다. 키조개부산물로 제조한 젓갈중의 주요 아미노산들로는 Glu, Arg, Asp, Leu, Lys, Gly 및 Ala 순으로, 전체 유리아미노산 함량의 $60\%$ 이상을 차지하였고, 저장 90일후에도 양적순서와 함량이 크게 변하지 않았다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.700-704
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• 2004

Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky were evaluated throughout processing. The moisture content varied from 72.5% to 23.4 or 19.6% and aw varied form 0.97 to 0.74 or 0.72 in accordance with processing steps. The pork jerky roasted at $200^{\circ}C$ had higher shear value than roasted at $150^{\circ}C$ because the moisture content and aw of the former sample was lower than the later sample. The nitrite losses during whole processing steps amount to nearly 50%. The TBA value of pork jerky varied from 0.34 to 9.25 or 9.83 mg of malonaldehyde depended on processing steps. The VBN value of pork jerky ranging from 0.25 to 22.4 or 23.5 mg/kg depended upon processing steps. The ATPase activity of myofibrillar proteins during processing steps were partly or entirely denatured by the heat-drying or heat-roasting treatment. A gradual decrease in microorganism count during processing of pork jerky was also observed.

• 식품과학과 산업
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• 제51권3호
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• pp.229-237
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• 2018

The objective of this paper is to understand the history, current status, and future of Korea meat processing industry. The numbers of businesses, employees and distribution in the domestic meat processing industry have steadily increased year by year. The trends of the Korea meat processing market are being launched with customized products due to rapid changes in consumer's lifestyle. Futhermore, the misconceptions against meat products have been still going on these days. Thus, meat products are perceived as a representative food for fast food and junk food to consumers, and growth of meat processing industry was slow-down due to concerns that some additives contained in meat products, such as phosphate and nitrite may not be good for human health, as World Health Organization (WHO) reported a couple of years ago. Therefore, future meat processing industries should be developed safe, and high quality consumer-oriented products. Finally, it will be able to achieve the unlimited development of the Korea meat processing industry by monitoring rapidly changing consumer needs, improving awareness and producing high quality meat products.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 2004년도 춘계학술대회 논문집
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• pp.76-81
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• 2004

Injection molding is the most widely used process fir the industrial forming of plastic articles. During an injection molding process of composites, the fiber-matrix separation and fiber orientation are caused by the flow of molten polymer/fiber mixture. As a result. the product tends to be nonhomogeneous and anisotropic. Hence, it is very important to clarify the relations between separation orientation and injection molding conditions. So far, there is no research on the measurement of fiber orientation using image processing. In this study, the effects of fiber content ratio and molding condition on the fiber orientation-angle distributions are studied experientially. Using the image processing method, the fiber orientation distribution of welding pars in injection-molded products is assessed. And the effects of fiber content and injection mold shapes on the fiber orientation in case of fiber reinforced polymeric composites are studied experimentally.

• 한국공작기계학회논문집
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• 제14권1호
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• pp.73-80
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• 2005

Injection molding is the most widely used process for the industrial forming of plastic articles. During an injection molding process of composites, the fiber-matrix separation and fiber orientation are caused by the flow of molten polymer/fiber mixture. As a result, the product tends to be nonhomogeneous and anisotropic. Hence, it is very important to clarify the relations between separation orientation and injection molding conditions. So far, there is no research on the measurement of fiber orientation using image processing. In this study, the effects of fiber content ratio and molding condition on the fiber orientation-angle distributions are studied experimentally. Using the image processing method, the fiber orientation distribution of welding parts in injection-molded products is assessed. And the effects of fiber content and injection mold shapes on the fiber orientation in case of fiber reinforced polymeric composites are studied experimentally.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 추계학술대회
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• pp.102-102
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• 2019

Soybean curd residue (SCR), known as a major waste product of soybean processing, is the water-insoluble fraction which is removed by filtration during soymilk production. For these reasons, SCR was usually considered as food waste. SCR might have a good potential as a functional food material, value-added processing and utilization. SCR contains high-quality protein and consists of a good source of nutrients, including protein, oil, dietary fiber, minerals, along with un-specified monosaccharides and oligosaccharides. Also, SCR might be a potential source of low cost protein for human consumption. However, SCR could be a source of bacterial contamination when during food processing. This study was aimed to investigate antibacterial capacity of natural product through detecting relationship between SCR and microbial. We isolated five bacterial strains from SCR and elucidated antibacterial activity of nature medicines to extend storage capacity of food made with SCR. Thus, the extract which showed antibacterial effects in Corynebacterium calloonae and Raoultella amithinolytica is a combination of seven kinds of extracts: Glycyrrhiza uralensis, Cudrania tricuspidata, Salvia miltiorrhiza Bunge, blueberry, Acorus gramineus, Ginkgo biloba L., Camellia sinensis. This study suggested that antibacterial activities of natural medicines could be used for extension of storage capacity in SCR-contained food.

• Journal of Animal Science and Technology
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• 제63권4호
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• 한국미생물·생명공학회지
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• 제27권2호
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• pp.172-178
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• 1999

In this study, we tested possibility of replacing nitrite salts, which were always added during the meat product processing, with the metabolites produced by antimicrobial and red pigment producing Monascus strains. We have already shown that Monascus No. 116 strain has the highest antimicrobial activity among the strains isolated from Ang-Khak. Monascus isolate No. 229 was chosen due to its outstanding red pigment producing ability. The red pigment production by No. 229 was highest in the medium containing 8% sucrose, 2% yeast extract, 0.1% K2HPO4, 0.5% MgSO4. Optimum pH and temperature for the red pigment production were pH 6.2 and 3$0^{\circ}C$, was found in spot or Rf value 0.54 on TLC plate using ethyl acetate-acetone-water (4:4:1, v/v/v) as development solvent system. Isolate No. 116 and No. 229 were cultured in a optimal condition for the antimicrobial activity and red pigmentation. The culture concentrates were applied in situ to the production of instantly processed ham. Mixed application of 89 ppm Na-nitrite and 300 ppm of culture broth concentrate of Monascus isolate No. 116 and 500 ppm of red color produced by Monascus isolate No. 229 showed similar results with the single application of 94 ppm Na-nitrite. These results confirmed that the antimicrobial activity and red pigment of Monascus strains might be valuable to replace Na-nitrite salt in meat processing.