• Food Science and Biotechnology
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• v.18 no.4
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• pp.948-953
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• 2009

Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2006.10a
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• pp.123-128
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• 2006

This paper presents the design of a surveillance night vision system for marine ships. Both a hardware system and software modules for tracking control are developed. In order to control each control axis with compensation for ship motion, the two-degree of freedom(TDF) PID controller is designed and its parameters are tuned using a real-coded genetic algorithm(RCGA). Simulation demonstrates the effectiveness of the proposed system.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.249-253
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• 1994

In this study, total dietary fiber contents, acid detergent fiber contents lignin, water binding capacity (WBC), iron binding capacity of ADF and rutin contents from Korean buckwheats were determined. Total dietary fiber (TDF) content was 3.14% in kyungbuk rice buckwheat, 5.65% in kangwon hull buckwheat and 3.35% in kangwon rice buckwheat. Acid detergent fiber (ADF) content was 2.47, 4.46 and 2.94%, respectively and lignin content was 1.14, 1.60 and 1.08% respectively. The water binding capacity of these three sample dietary fiber showed that TDF were in the range of 2.87~3.88 g %H_2O$/g DF and ADF were in the range of 4.62~5.26 g %H_2O$/g DF. The iron binding capacity of ADF at pH 5.0, 6.0, 7.0 were 79.11, 78.01, 46.16% in kyungbuk rice buckwheat, 70.63, 63.83, 53.60% in kangwon hull buckwheat and 77.67, 76.33, 50.25% in kangwon rice buckwheat. The rutin contents of these samples and their hulls were 13.54~16.41 mg/100 g groats and 12.13~14.24 mg/100 g in hulls. The rutin content of kyungbuk rice buckwheat was the highest.

• Radiation Oncology Journal
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• v.2 no.2
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• pp.261-270
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• 1984

The intrauterine irradiation is essential to achieve adequate tumor dose to central tumor mass of uterine malignancy in radiotherapy. The complications of pelvic organ are known to be directly related to radiation dose and physical parameters. The simulation radiation and medical records of 203 patients who were treated with intrauterine irradiation from Feb. 1983 to Oct. 1983, were critically analized. The physical parameters to include distances between lateral walls of vaginal fornices, longitudinal and lateral angles of tandem applicator to the body axis, the distance from the external os of uterine cervix to the central axis of ovoids were measured for low dose rate irradiation system and high dose rate remote control afterloading system. The radiation doses and dose distributions within cervical area including interesting points and bladder, rectum, according to sources arrangement and location of applicator, were estimated with personal computer. Followings were summary of study results ; 1. In distances between lateral walls of vaginal fornices, the low dose rate system showed as $4\~7cm$ width and high dose rate system showed as $5\~6cm$. 2. In horizontal angulation of tandem to body axis, the low dose rate system revealed mid position$64.6\%$, left deviation $19.2\%$and right deviation $16.2\%$. 3. In longitudinal angulation of tandem to body axis, the mid position was $11.8\%$ and anterior angulation $88.2\%$ in low dose rate system but in high dose rate system, anterior angulation was $98.5\%$. 4. Down ward displacement of ovoids below external os was only $3\%$ in low dose rate system and $66.7\%$ in high dose rate system. 5. In radiation source arrangement, the most activities of tandem and ovoid were 35 by 30 in low dose rate system but 50 by 40 in high dose rate system. 6. In low and high dose rate system, the total doses an4 TDF were 50, 70 Gy and 141, 123, including 40 Gy external irradiation. 7. The doses and TDF in interesting points Co, B, were 93, 47 Gy and 230, 73 in high dose rate system but in low doss rate system, 123, 52 Gy and 262, 75 respectively. 8. Doses and TDF in bladder and rectum were 70, 68 Gy and 124, 120 in low dose rate system, but in high dose rate system, 58, 64 Gy 98, 110 respectively, and then grades of injuries in bladder and rectum were 25, $30\%$ and 18, $23\%$ respectively.

• Food Engineering Progress
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• v.22 no.4
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.161.2-161.2
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• 2010

페로니켈 제조 공정에 있어서 석탄의 비중은 총 에너지원 중 70%에 상당하며, 온실가스 배출 또한 65%에 달한다. 이에 석탄을 대체할 물질로서 RPF, RDF, Biomass, TDF 등을 고려하였으며, 자체 개발한 열정산 프로그램을 활용하였다. 해석결과 석탄 대체물질의 사용할 경우 페로니켈 제조공정의 에너지 비용을 상당량 저감할 수 있을 것으로 기대된다.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10b
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• pp.804-807
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• 1996

In this paper, a new model of TDF(two degree of freedom) spin-stabilized platform has been suggested. The platform driving signal modulated in the spinning frequency is described in demodulated form keeping its precession angular velocity. When a strong spinning torque exists, the cross-axis spring constant cannot be neglected in modelling of the platform precession dynamics. A linearized dynamic model of spin-stabilized platform pointing loop is derived and validated through the comparison between simulation and experimental results.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10b
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• pp.1304-1307
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• 1996

In this paper, we present a robust Two Degree of Freedom (TDF) $H_{\infty}$ controllers for a missile system. The feedback controller is designed to meet robust stability and disturbance rejection specifications while the prefilter is used to improve the robust model matching properties of the closed loop system. As the perturbed model, we use the normalized coprim factor perturbations. These controllers are designed using $H_{\infty}$ optimization procedures, and applied to a missile model via simulation.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.319-323
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• 2008

Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and $130^{\circ}C$). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrcl temperature effect on volume expansion in IP and G2, but a negative effect on 811, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.321-327
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• 2000

Puchu (Allium odorum L.) Kimchi was prepared in 5 different conditions and the color(chlorophyll and carotenoids) and textural properties were measured during fermentation up to 43 days at 10$^{\circ}C$. The 5 preparation conditions which varied depending upon the sub-ingredients were as follows: to add salt (treatment A), soybean sauce(treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce(treatment D), and anchovy sauce and glutinous rice paste(treatment E). Residual contents of chlorophyll and carotenoid decreased with the lapse of fermentation time, especially in treatments D and E. Value“a”indicating the degree of greenness in Hunter's color value decreased with the lapse of fermentation time, especially in treatment E. The contents of total soluble pectin and total soluble solid increased during fermentation.