• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.865-870
• /
• 2012

This study was performed to investigate the effect of steamed garlic powder (SGP) on the quality characteristics of Jochung, saccharide by barley melt. Physicochemical properties and sensory quality were determined in Jochungs were prepared that 5% (SGP 5), 10% (SGP 10), 20% (SGP 20) and 30% (SGP 30) of SGP to sikhe for making jochung and hard boiled (W/W). Turbidity and viscosity of SGP added groups increased than control, significantly. The viscosity was $133{\pm}10^3$ cps in control group, it higher than SGP added groups ($140{\pm}11^3{\sim}272{\pm}2^3$ cps). The pH decreased with increasing SGP concentration. Reducing sugar was significantly higher in SGP added groups than control group, especially 30% SGP addition group in $44.66{\pm}0.26$ mg/100 g. HMF (Hydroxymethyl-furfural) content increased with increasing of SGP concentration, and 30% SGP addition group was higher in 48% than control group. In HPLC determination, free sugars content increased with amounts of SGP addition level. Fructose and glucose contents increased while maltose and raffinose contents decreased. Fructose content was $0.84{\pm}0.02$ mg/100g in control group but $1.36{\pm}0.03{\sim}1.62{\pm}0.01$ mg/100 g in SGP added groups. In the sensory evaluation, the color of Jochung decreased dose dependently with the SGP. Garlic flavor was significantly greater in SGP added groups compared to that of control group. The overall acceptability had not significantly difference among control, SGP 5 and 10 group. Preference was decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Culinary science and hospitality research
• /
• v.23 no.8
• /
• pp.206-215
• /
• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

• Journal of Astronomy and Space Sciences
• /
• v.20 no.1
• /
• pp.11-20
• /
• 2003

A method for estimating the NORAD SGP4 atmospheric drag term from minimum osculating orbit states, i.e., two osculating orbits, is developed. The first osculating orbit state is converted into the NORAD TLE-type mean orbit state by iterative procedure. Then the converted TLE is propagated to the second orbit state using the SGP4 model with the incremental SGP4 drag term. The iterative orbit propagation procedure is finished when the difference of the two osculating semi-major axes between the propagated orbit and the given second orbit is minimized. In order to minimize the effect of the short-term variations of the osculating semi-major axis, the osculating argument of latitude of the second orbit is propagated to the same argument of latitude of the first orbit. The method is applied to the estimation of the NORAD-type TLE for the KOMPSAT-1 spacecraft. The SGP4 drag terms are estimated from both NORAD SGP4 orbit propagation and the numerical orbit propagation results. Variations of the estimated drag terms are analyzed for the KOMPSAT-1 satellite orbit determination results.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
• /
• v.29 no.4
• /
• pp.241-246
• /
• 2018

In this study, we proposed a wideband frequency tunable metamaterial absorber using a switchable ground plane (SGP). We proposed two fire retardant or flame resistant 4 (FR4) substrate structures for the SGP. An SGP is placed at the middle layer, between the top pattern and the bottom ground plane. The SGP can either be made ground or reactive, by switching the PIN diode ON/OFF. As the frequency is determined by the substrate thickness, the frequency can be switched from the SGP. The proposed absorber is demonstrated by full-wave simulations and measurements. When the SGP is turned on, an absorptivity higher than 90% is achieved from 3.5 GHz to 11 GHz. When the SGP is turned off, an absorptivity higher than 90 % is achieved from 1.7 GHz to 5.2 GHz.

• 제어로봇시스템학회:학술대회논문집
• /
• 2002.10a
• /
• pp.33.5-33
• /
• 2002

$\textbullet$ NORAD SGP4 Model $\textbullet$ Conversion of the Osculating Orbit State into the NORAD TLE $\textbullet$ Derivation of the SGP4 Drag Term $\textbullet$ Conversion of the KOMPSAT-1 Orbit $\textbullet$ Effect of the SGP4 Drag Term $\textbullet$ Derivation of the KOMPSAT-1 B＊ Value $\textbullet$ Figure. Derived B＊ Values from KOMPSAT-1 MAPS Orbit state with considering the argument of latitude.

• Journal of the Korean Society for Aeronautical & Space Sciences
• /
• v.45 no.10
• /
• pp.881-891
• /
• 2017

In this paper, we described the new TLE(Two Line Elements) generation method based on the compansation technique by using past TLEs(Two Line Elements) released by JSpOC(Joint Space Operation Center) in USA to reduce the orbit prediction error for long duration of SGP4(Simplified General Perturbations 4) which is a simplifed and analytical orbit propagator. The orbital residuals the orbital difference between two ephemeris for the first TLE only and for the all TLEs updated by JSpOC for the past some period was applied for this algorithm instead of general orbit determination software. Actually, in these orbital residuals, the trend of orbit prediction error from SGP4 is included. Thus, it is possible to make a simple residual function from these orbital residulas by using the fitting process. By using these residual functions with SGP4 prediction data for the currnet TLE data, the compansated orbit prediction can be reconstructed and the orbit prediction error for long duration of SGP4 is also reduced. And it is possible to generate new TLE data from it. In this paper, we demonstraed this algorithm in simple simulation, and the orbital error is decreased dramatically from 4km for the SGP4 propagation to 2km for it during 7 days as a result.

• Journal of Astronomy and Space Sciences
• /
• v.20 no.1
• /
• pp.21-28
• /
• 2003

In case that we independently obtain orbital informations about the low earth satellites of foreign countries using radar systems, we develop the orbit determination algorithm for this purpose using a SGP4 model with an analytical orbit model and the extended Kalman filter with a real-time processing method. When the state vector is Keplerian orbital elements, singularity problems happen to compute partial derivative with respect to inclination and eccentricity orbit elements. To cope with this problem, we set state vector osculating to mean equinox and true equator cartesian elements with coordinate transformation. The state transition matrix and the covariance matrix are numerically computed using a SGP4 model. Observational measurements are the type of azimuth, elevation and range, filter process to each measurement in a lump. After analyzing performance of the developed orbit determination algorithm using TOPEX/POSEIDON POE(precision 0.bit Ephemeris), its position error has about 1 km. To be similar to performance of NORAD system that has up to 3km position accuracy during 7 days need to radar system performance that have accuracy within 0.1 degree for azimuth and elevation and 50m for range.

• Journal of Astronomy and Space Sciences
• /
• v.19 no.4
• /
• pp.395-402
• /
• 2002

The NORAD type Two Line Element (TLE) was obtained from the osculating orbital elements by an iterative approximation procedure. The mathematical model was presented and computer program was developed for the conversion. The osculating orbital elements of the KOMPSAT-1 were converted into the NORAD TLE. Then the effect of the SGP4 atmospheric drag coefficient ($B^*$) was analyzed by comparison of the orbit propagation results with different $B^*$ values.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.1048-1054
• /
• 2007

The quality characteristics of cookies, prepared with the freeze dried fresh garlic (FGP) and steamed ($100^{\circ}C$, 20 min) garlic (SGP) powders, were investigated. The cookie samples in the present study were made by adding the garlic powders at different levels (0, 0.5, 1, 2, 4, and 6%). The highest spread ratio, $8.48{\pm}0.31$ and $8.62{\pm}0.21$, were obtained by mixing 6% FGP and 0.5% SGP with the cookies. Among the surface color of the cookies, the L-value decreased with increasing garlic powder contents compared to that of the control group, but the difference in the surface color among the kinds of garlic powders was insignificant. Although increases in the garlic powder content resulted in no noticeable difference among the a-value of the test group, the b-value was decreased significantly, particularly with increasing SGP contents. Hardness was also increased along with the garlic powder contents and was highest at its 2% content. When viewed from the sensor properties, the measured color tended to become brown at the garlic powder contents greater than 2%. The surface crack of the cookies also increased as the SGP content increased. Its garlic taste and flavor were slightly low at SGP added with 6% garlic powder content than FGP. The overall acceptability was higher in $0.5{\sim}4%$ added test samples than those in control group sample; it was highest for 1%, 2% and 0.5%, in decreasing order. In the sensor evaluation, the overall acceptability of the cookies was considerably different in the comparison of FGP added cookies with SGP added ones. Therefore, the optimal ratio investigated for making the garlic added cookies was shown to be 1 %, and its acceptability was relatively high for SGP added cookies.

• Bulletin of the Korean Space Science Society
• /
• 2002.05b
• /
• pp.46.1-46
• /
• 2002