• 한국조리학회지
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• 제20권6호
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• pp.28-40
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• 2014

본 연구는 일반적으로 햄버거 패티 제조 시에 사용하는 빵가루를 대신하여 두부분말(빵가루 양 대비 25%, 50%, 75%, 100%)을 첨가하여 햄버거 패티를 제조하고, 품질 특성, 관능특성을 평가하였다. 결과는 다음과 같다. 햄버거 패티에 두부분말의 첨가량 증가에 따라 pH가 증가하는 경향을 나타내었다. 대조구의 수분함량은 두부분말 첨가 햄버거 패티보다 높았다. 햄버거 패티의 두부분말의 증가에 따라 수분함량은 감소하였다. 가열 중량 감소율은 유의적인 차이가 나타나지 않았으며, 두부분말의 첨가에 따라 직경 감소율은 감소하고, 두께 감소율은 증가하였다. 두부분말의 첨가는 햄버거 패티의 명도(L값), 적색도(a값), 황색도(b값)를 증가시켰다. 조직감 특성에서는 두부분말의 첨가가 햄버거 패티의 경도, 탄력성, 검성을 증가시켰다. 관능특성에서는 두부분말 100% 첨가구가 외관, 맛, 전반적인 기호도에서 가장 우수한 점수를 나타내었다. 그러므로 본 연구결과를 통하여 햄버거 패티의 제조 시, 빵가루 대비 두부분말 100% 첨가가 햄버거 패티의 기호도와 영양적인 측면에서 적합할 것으로 사료된다.

• 한국조경학회지
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• 제35권6호
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• pp.1-13
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• 2008

The purpose of this study is to examine residents' perceptions of the outdoor spaces of environmentally-friendly apartment complexes focused on quality of life. On-site intercept surveys were performed to collect data and samples were selected from the residents who are currently living in two different environmentally-friendly certified apartment complexes. This study has examined importance and satisfaction of outdoor spaces of the study sites as they relate to quality of life, as well as they correlation between the New Environmental Paradigm(NEP), and satisfaction and loyalty, respectively. Data were analyzed using several statistical methods including descriptive statistics, Importance-Satisfaction Analysis(ISA), t-test, and correlation. The results suggest that outdoor spaces of the apartment complexes are perceived as an important place to improve residents' quality of life. Residents showed a high satisfaction rate to the natural environmental features(e.g. natural areas present, amenity of space) while they showed a lower satisfaction rate to the social environmental features(e.g. access to public transportation). Although most residents tend to have the New Environmental Paradigm based on the study results, NEP did not influence the level of satisfaction in environmentally-friendly apartment complexes. In contrast, there was a significant relationship between NEP and loyalty. In addition, a strong correlation emerged between satisfaction of outdoor spaces and loyalty to the housing estates. Given these results, various recommendations were given to promote better use of outdoor spaces of dwellings to improve residents' quality of life.

• 한국철도학회논문집
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• 제8권3호
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• pp.203-209
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• 2005

Y-form steel sleeper are currently enjoying a renaissance in Germany. Their use on ballast track proves hat-especially under extreme conditions and loads-they reliably help ensure high stability and a long service life of the track. In addition to conventional partly mechanised tracklaying methods, a new Method has been developed that for the first time enables Y-form sleepers to be laid on an assembly-line basis at a fast rate and with high quality.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 ITC-CSCC -1
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• pp.35-38
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• 2000

Low bit rate image/video coding is essential for many visual communication applications. When bit rates become low, most compression algorithms yield visually blocking artifacts that highly degrade the perceptual quality, and post-processing approaches provide one attractive solution. In this paper, we provide simple and very efficient blocking artifacts reduction method using constrained random value addition. Our method is simple enough to be used for real-time post-processing of video.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2002년도 추계학술대회 논문집(I)
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• pp.642-647
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• 2002

Y-form steel sleeper are currently enjoying a renaissance in Germany. Their use on ballast track proves that-especially under extreme conditions and loads-they reliably help ensure high stability and a long service life of the track. In addition to conventional partly mechanised tracklaying methods, a new Method has been developed that for the first time enables Y-form sleepers to be laid on an assembly-line basis at a fast rate and with high quality.

• 한국식품조리과학회지
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• 제30권3호
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• pp.239-248
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• 2014

This study investigated the physicochemical and sensory characteristics of pound cake prepared with various amounts of dropwort powder. According to the results, the specific gravity of batter prepared with dropwort powder was increased, whereas the pH of batter was decreased significantly with the addition of dropwort powder. Furthermore, the weight of the pound cake prepared by adding 8% dropwort powder had the lowest among all samples. The volume and specific loaf volume of pound cakes prepared by adding dropwort powder were higher than those of the control. The baking loss rate of the control was 5.45% and that of pound cakes prepared by adding dropwort powder was 5.08~7.08%. In addition, the moisture content of pound cakes was found to increase with an increased in the amount of dropwort powder, whereas the pH of pound cakes was found to decrease with an increase in the dropwort powder content. The DPPH radical scavenging activity of the control group was 23.58%, whereas that of pound cakes prepared by adding dropwort powder ranged from 38.77~77.60%. However, the L, a and b values were decreased significantly by the addition of dropwort powder. The hardness, springiness, chewiness and brittleness of pound cakes were decreased significantly by the addition of dropwort powder. Overall, the sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes were conveyed to be higher in 4~6% of substituted sample groups than those of others. Hence, the results of this study suggest that addition of 4~6% dropwort powder is the best substitution ratio for pound cakes.

• 품질경영학회지
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• 제34권4호
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• pp.40-50
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• 2006

The authors aimed to analyze the quality improvement efficiency of wound dressing with 2-octyl cyanoacrylate(2-OCA) in stereotactic image guided linear or sigmoid incisions in a cohort of consecutive craniotomy patients, and to compare clinical results with those of iodine-dressing and silk sutured patients underwent conventional craniotomy surgery with large pedicle flap incisions without stereotactic guidance. In methods, 26 patients were involved as the study group at one hospital. We retrospectively compared their results with those of 38 consecutive control patients at the same unit. The suggested new medical material, 2-octyl cyanoacrylate(2-OCA), resultantly decreased or prevented the contaminated fluid influx from scalp outside. The mean infection rate for the control group (7.89%) was relatively higher than that of the study group (3.85%). In addition, the use of stereotactic image guided craniotomy was significant to reduce operation time, to simplify operative procedures and to decrease potential risk factors.

• 한국군사과학기술학회지
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• 제19권3호
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• pp.281-287
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• 2016

The purpose of this study is to analyze the vibration characteristics and develop a mounting which can improve the strength safety factor to replace the high failure rate APU(auxiliary power unit) imported metal mounts with rubber mount that can be domestically produced. For this study, we analyzed in 3 kinds of rubber mounts hardness for the natural frequency to avoid the average excited frequency of the APU. In addition, allowed vibration acceleration of rubber mount confirmed to 90.8 g by adding a strength safety factor. To assure the validity of the design, we measure the vibration acceleration equipped with a metal mount and rubber mount 2 species(Hs 50 and 60). As a result, the proposed design method in this study is reasonable because the rubber mounts is excellent strength safety factor and vibration transmissibility than metal mounts.

• 한국식품과학회지
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• 제35권2호
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• pp.182-187
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• 2003

재구성 돈까스 패티 제조시 돼지고기 대체원료로 사용되는 ISP의 첨가방법을 기존방법과 다르게 하여 패티의 특성을 조사하고, ISP 첨가방법으로 가장 적당한 방법으로 제조한 패티와 돈까스를 급속 및 저속냉동하여 냉동속도가 품질 특성에 미치는 영향을 조사한 결과를 요약하면 다음과 같았다. ISP 처리구의 단백질함량은 대조구와 별 차이가 없었고, pH나 보수력에도 유의성 있는 차이가 없었다. 패티의 가열 감량이나 외형변화는 meat(50%)나 meat(30%) 처리구에서 대조구보다 낮았다. 패티의 기계적 견고성은 meat(50%)나 meat(30%) 처리구가 대조구와 함께 낮았으며, 관능적 다즙성은 높았다. 이들 결과로 보아 ISP 첨가시 기존의 fat emulsion complex로 이용하는 방법 대신에 meat emulsion complex로 이용하는 것이 패티의 품질특성을 개선하는데 도움이 되었다. Meat(30%) formula로 패티와 돈까스를 만들어 냉동한 결과 저속냉동 시 외형변화는 많았으나 유의성이 없었고, 가열감량은 유의성 있게 높았다. 패티의 견고성은 저속냉동한 것이 유의성 있게 높았으나 다른 테스쳐 특성에는 차이가 없었다. 그러나 돈까스의 경우에는 냉동속도가 텍스쳐 특성에 별 영향을 미치지 않는 것으로 평가되었다.

• 한국산학기술학회논문지
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• 제19권9호
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• pp.492-500
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• 2018

동절기 방한복의 성능 평가는 주로 열 저항으로 이루어지고 있다. 그러나, 이를 측정하기 위한 KS가 개정되면서, 동일한 표본의 시험결과가 개정 결과에 비하여 감소하는 결과를 초래하였다. 또한, 공인 시험기관마다 변경된 시험 절차 대한 해석의 차이가 발생하여 시험 기관 간에 결과 편차도 크게 발생하고 있으며, 이로 인해 군수품의 품질보증에 상당한 애로가 되고 있다. 따라서 본 연구에서는 개정된 시험방법에 따른 보온율 감소 현상의 원인을 분석함으로써, 개정 전과 후의 결과 편차를 최소화하고자 한다. 이를 위해 규격의 개정 전과 개정 후의 시험 조건의 차이와 이로 인해 발생 가능한 결과를 검토한다. 또한, 규격의 임의해석에 따른 시험 기관간 결과 편차 발생의 원인을 분석함으로써 시험 기관간의 결과 편차를 최소화 하고자 한다. 이를 바탕으로 개정 전 시험 방법과 편차가 가장 적은 조건을 확인하여 보온율 감소 현상을 예방하기 위한 표준을 제시하고자 한다.