• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2012년도 춘계학술대회 논문집
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• pp.13-14
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• 2012

• 인터넷정보학회논문지
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• 제22권5호
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• pp.27-33
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• 2021

With the broad adoption of the Internet of Things (IoT) in a variety of scenarios and application services, management and orchestration entities require upgrading the traditional architecture and develop intelligent models with ultra-reliable methods. In a heterogeneous network environment, mission-critical IoT applications are significant to consider. With erroneous priorities and high failure rates, catastrophic losses in terms of human lives, great business assets, and privacy leakage will occur in emergent scenarios. In this paper, an efficient resource slicing scheme for optimizing federated learning in software-defined IoT (SDIoT) is proposed. The decentralized support vector regression (SVR) based controllers predict the IoT slices via packet inspection data during peak hour central congestion to achieve a time-sensitive condition. In off-peak hour intervals, a centralized deep neural networks (DNN) model is used within computation-intensive aspects on fine-grained slicing and remodified decentralized controller outputs. With known slice and prioritization, federated learning communications iteratively process through the adjusted resources by virtual network functions forwarding graph (VNFFG) descriptor set up in software-defined networking (SDN) and network functions virtualization (NFV) enabled architecture. To demonstrate the theoretical approach, Mininet emulator was conducted to evaluate between reference and proposed schemes by capturing the key Quality of Service (QoS) performance metrics.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2012년도 추계학술대회 논문집
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• pp.621-622
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• 2012

• Journal of Biosystems Engineering
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• 제26권6호
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• pp.545-552
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• 2001

Nondestructive methods such as ultrasonic and magnetic resonance imaging systems have many advantages but still much expensive. And they do not give exact color information and may miss some details. If it is allowed to destruct a biological object to obtain interior and exterior informations, 3D image visualization model from a series of sliced sectional images gives more useful information with relatively low cost. In this paper, a PC based automatic 3D visualization system is presented. The system is composed of three modules. The first module is the handling and image acquisition module. The handling module feeds and slices a cylindrical shape paraffin, which holds a biological object inside the paraffin. And the paraffin is kept being solid by cooling while being handled. The image acquisition modulo captures the sectional image of the object merged into the paraffin consecutively. The second one is the system control and interface module, which controls actuators for feeding, slicing, and image capturing. And the last one is the image processing and visualization module, which processes a series of acquired sectional images and generates a 3D volumetric model. To verify the condition for the uniform slicing, normal directional forces of the cutting edge according to the various cutting angles were measured using a strain gauge and the amount of the sliced chips were weighed and analyzed. Once the 3D model was constructed on the computer, user could manipulate it with various transformation methods such as translation, rotation, and scaling including arbitrary sectional view.

• 반도체디스플레이기술학회지
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• 제2권1호
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• pp.21-24
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• 2003

Sludged silicon powders that are generated during silicon ingot slicing process have potential usage as silicon source in fabricating silicon carbide powders by adding carbon. A thermodynamic calculation is performed to consider a plausible formation condition for the silicon carbide powders. A thin silicon oxide layer around silicon powder is sufficient to supply equilibrium oxygen partial pressure at the formation temperature($1400^{\circ}C$) of the silicon carbide in the Si-C-O ternary system. Formation of silicon carbide by using the sludged silicon powders is more efficient than by using silicon oxide powders.

• 한국양식학회지
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• 제16권1호
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• pp.37-43
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• 2003

The present study reports morphology and developmental pattern off siliquosa cultured in a laboratory condition. The zygote was spherical with a diameter of 85 ${\mu}{\textrm}{m}$. During development the polarized zygote divided horizontally and the lower daughter cell divided horizontally into 2 cells. The upper cell was divided repeatedly in horizontal and vertical directions to form a cylinder-like structure, which subsequently developed into secondary and tertiary dichotomous branches. Optimum temperature for zygote release and fertilization was 25C. Injury inflicted by slicing was cured by epidermal differentiation, and adventitious branches; the branches emerging from the pith cells, however, developed no rhizoid. Adventitious branch formation rate was over 88% in all plates supplemented with 0.5 mg/L IAA and peaked at 98% under 0.5 mg/L IAA plus 0.5-5.0 mg/L NAA treatment. NAA stimulated the differentiation of adventitious branches at a wide range of concentrations, while IAA, 2,4-D and kinetin exhibited dose-dependent stimulation.

• 한국식품영양학회지
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• 제26권3호
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• pp.565-572
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• 2013

고구마 칩의 최적 제조 조건 확립과 적합품종을 선정하기 위하여 신자미, 주황미 및 하얀미를 시료로 세절 두께(1~3 mm), 침지 당액 농도(15~30%), 데치기 시간(15~60 sec), 굽기 온도($110{\sim}140^{\circ}C$) 및 굽기 시간(23~31 min)을 달리하여 칩을 제조하고, 각 조건별 관능평가와 파괴강도를 측정하였다. 품종 별 최적 제조 조건은 신자미는 각각 1 mm, 20%, 45 sec, $120^{\circ}C$ 및 31 min이었으며, 주황미는 1 mm, 25%, 45 sec, $130^{\circ}C$ 및 29 min이었고, 하얀미는 1 mm, 25%, 30 sec, $130^{\circ}C$ 및 27 min이었다. 칩 제조 후 유리당 함량은 증가하였으며, maltose는 원료에서 검출되지 않았으나, 칩에서 3.85~13.50% 범위에서 증가하였고, sucrose 함량은 10.31~20.67% 범위에서 25.24~34.06% 범위로 칩 제조 시 증가하였다. 칩의 관능특성에 영향을 미치는 요인은 fructose, maltose, sucrose 함량, b-value 및 failure stress로 나타났다. 이러한 결과는 칩의 제조 시 적합한 품종의 선택과 품종에 따른 최적 제조 조건의 설정이 필요할 것으로 판단되며, 주황미가 칩의 제조에 가장 적합한 것으로 판단되었다.

• Applied Biological Chemistry
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• 제49권3호
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• pp.202-208
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• 2006

전체 참외생산량에서 25%를 차지하는 이상발효 참외는 농가수익과 환경오염의 측면에서 많은 손실을 발생시키고 있으며 이를 해결하기 위해서는 상품성과 가격경쟁력을 갖춘 참외의 가공기술 개발이 필요하다. 따라서 본 연구에서는 이상발효 참외를 발효식품용 원료로서 사용하기 위한 기본적인 요건이 잘 갖추어진 재료임을 감안하여 참외주 용도로의 이용성을 제고하기 위한 전단계로 정상과와 이상과의 품질을 검정하고 원료처리별 저장성과 착즙방법을 검토하였다. 정상과에 비해 이상발효과는 높은 수분함량과 낮은 탄수화물함량을 나타내었으며, 이는 발효에 의해 당성분이 발효산물로 전환되었기 때문으로 추측된다. 정상과 및 발효과의 온도별 저장기간은 $4^{\circ}C$의 저온상태에서는 각각 25일, 7일이였고 실온상태는 8일, 4일까지 가능하였다. 발효용 참외의 보관방법은 저온$(4^{\circ}C)$에서는 세절 후 구연산을 1.5% 첨가한 상태에서는 30일, 세절 후 플라스틱 필름팩에 밀봉하여 냉동$(-20^{\circ}C)$상태에서는 1년간 저장이 가능하였다.