• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.255-267
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• 2021

The purpose of this study is to present basic data for systematic and effective basic medical education by developing a flipped learning class design model using smart tools and verifying its validity. To this end, in this study, a model proposal was developed based on literature review, and its validity was verified through expert review and field application. In this study, as a flipped learning class design model using smart tools, RECIPE(R: Ready, E: Establish a Plan, C: Create and Connect Media, I: Into the Classroom, P: Process-focused Assessment, E: Evaluation) model was developed. This model is a model that enhances the learning effect by applying an appropriate smart tool at each stage of designing flipped learning. As a result of applying this model to the development of'Anatomy'and'Neuroscience'lectures in the first semester of 2019, students' interest and satisfaction are high, and it is proposed as a specialized model in the field of basic medicine. Therefore, the RECIPE model developed in this study can be applied to various basic medicine-related classes, and it is expected that students will be able to understand basic medicine through the design of the flipped learning class based on this.

• Journal of the Korean Applied Science and Technology
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• v.25 no.4
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• pp.438-445
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• 2008

For recipe prediction of colorant proportion showing nonlinear behavior, we modeled the effects of colorant proportion of basic colors on the target colors and predicted colorant proportion necessary for making target colors. First, colorant proportion of basic colors and color information indicated by the instrument was applied by a linear model and a multi-layer perceptrons model with back-propagation learning method. However, satisfactory results were not obtained because of nonlinear property of colors. Thus, in this study the neuro-fuzzy model with merit of artificial neural networks and fuzzy systems was presented. The proposed model was trained with test data and colorant proportion was predicted. The effectiveness of the proposed model was verified by evaluation of color difference(${\Delta}E$).

• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.10
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• pp.1441-1446
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• 2022

Modern people can access various information about food recipes very easily on the Internet or social media. As the supply of food recipes increases, it is difficult to find a suitable recipe for each user in the overflowing information. As such, the need to provide information by reflecting users' requirements has increased, and research related to food recipes and cooking recommendations is becoming active. In addition, the Internet, video, and application markets using this are also rapidly activating. In this study, in order to classify recipes from the user's perspective of food recipe users, the user's review data was applied with the k-mean clustering technique, which is unsupervised learning, and a "food recipe classification model" was derived. As a result, it was classified into a total of 25 clusters including information needed by many users, such as specific purposes and cooking stages.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.353-359
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• 2000

This study was carried out to introduce the fuzzy theory to standardize recipe of Korean foods, such as Pibimbab, Deonjang chigae (soybean stew), and Kimchi chigae (Kimchi stew). That is recipe of Pibimbab using fuzzy theory. Before this recipe was introduced, it thoroughly analyzed a number of data on Korean food such as materials used by cook book, commercial food, restaurants, food service operation recipes, and home recipes. And then the recipe of Korean food, Pibimbab will be possible to be standardized by fuzzy theory. The theory of fuzzy set is a theory of graded concept. The theory has matured into a wide ranging collection of concepts and techniques for dealing with complex phenomena. It defined a Membership function of fuzzy set by analyzed four sorts of data on Korean food, Pibimbab, and it established the fuzzy model using the quantity of materials as input and sensory test scores as output. This study will contribute to develop standard recipe for Korean foods and expert system of recipes using computer system.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.122-134
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• 2019

The purpose of this research is to analyze the effect on children's creativity and nutrition knowledge of cooking activities by applying recipe development. The procedure consists 7 steps which are diagnosing a necessity, setting a basic direction, setting ingredients and topics of the activity, designing some models of the activity, designing some developed activity, lastly completing the creative cooking activity. The model of this activities consists 5 steps which are exploring the ingredients, creating a recipe, practising the activities, representing the activities, lastly evaluation the activities. Participants were 36 children who are 4 to 5 years old from K daycare center located in Busan. The results exhibited that creativity and nutrition knowledge of experimental group is significantly higher than comparative group. The creative cooking activity by applying recipe development is effective for advancing in creativity and getting nutrition knowledge of children.

• Journal of the Semiconductor & Display Technology
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• v.16 no.3
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• pp.121-126
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• 2017

EES System support to maximize equipment efficiency by providing real-time information of main equipment which has a significant effect on product quality and productivity, and to prevent equipment failure by detecting equipment abnormality in advance. Smart Equipment Engineering System(S-EES) integrates the activities performed at equipment that are the core of production activities and manages them by system so as to maximize the efficiency of equipment and raise the quality level of products to one level. In other words, when the product is put into the equipment, the recipe is downloaded through the RMS, the recipe is set to the optimal condition through R2R(process control), and the system detects and controls the abnormality of the equipment during operation through the FDC function in real time it means. In this way, we are working with the suitable recipe that matches the lot of product, detecting the abnormality of the equipment during operation, preventing the product from being defective, and establishing a system to maximize the efficiency through real-time equipment management. In this study, we review the present status and problems of equipment management in actual production lines, collect the requirements of the manufacturing line for the PCB line, design and develop the system, The measurement model was studied.

• 제어로봇시스템학회:학술대회논문집
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• 1997.10a
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• pp.664-667
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• 1997

For higher component density per chip, it is necessary to identify and control the semiconductor manufacturing process more stringently. Recently, neural networks have been identified as one of the most promising techniques for modeling and control of complicated processes such as plasma etching process. Since wafer states after each run using identical recipe may differ from each other, conventional neural network models utilizing input factors only cannot represent the actual state of process and equipment. In this paper, in addition to the input factors of the recipe, real-time tool data are utilized for modeling of 64M DRAM s-poly plasma etching process to reflect the actual state of process and equipment. For real-time tool data, we collect optical emission spectroscopy (OES) data. Through principal component analysis (PCA), we extract principal components from entire OES data. And then these principal components are included to input parameters of neural network model. Finally neural network model is trained using feed forward error back propagation (FFEBP) algorithm. As a results, simulation results exhibit good wafer state prediction capability after plasma etching process.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.154-160
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• 2006

There wasn't very successful practice cases for the quantity take-off based on the CAD system since the CAD system is used in the construction industry more than 20 years in Korea. It was also not easy to use 3D CAD system in design management and cost management in the construction industry although 3D CAD system is very successful in the manufacturing industry for those areas recently. It is important to construct 3D libraries and to supply those libraries for the designers in time. Architectural work is a kind of creative work. So, Architects like to create their own model. Unlike the manufacturing industry, 3D CAD system can not be survived in the construction industry without new 3D objects supply in the right time. Moreover, the estimation system for 3D must support the schematic design phase, detailed design phase and construction design phase. The product called "Constructor" of Graphisoft consist of modeller, estimator and scheduler based on 3D model. We applied the system to a real project and compared the estimation result and we made a very successful case study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.