• 정보저장시스템학회:학술대회논문집
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• 2005.10a
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• pp.119-123
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• 2005

We report the random pattern characteristics of the super resolution near field structure(Super-RENS) write once read-many(WORM) disc at a blue laser optical system(laser wavelength 405nm, numerical aperture 0.85) and the Super-RENS read only memory(ROM) disc at a blue laser optical system(laser wavelength 659nm, numerical aperture 0.65). We used the WORM disc of which carrier-to-noise ratio (CNR) of 75nm is 47dB and ROM disc of which carrier-to-noise ratio (CNR) of 173nm is 45dB. We controlled the equalization (EQ) characteristics and used advanced partial-response maximum likelihood (PRML) technique. We obtained bit error rate (bER) of 10-3 level at 50GB WORM disc and bite error rate of 10-4 level at 50GB level ROM disc. This result shows high feasibility of Super-RENS technology for practical use.

• Transactions of the Society of Information Storage Systems
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• v.2 no.1
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• pp.38-42
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• 2006

We report the random pattern characteristics of the super resolution near field structure(Super-RENS) write once read-many(WORM) disc at a blue laser optical system(laser wavelength 405nm, numerical aperture 0.85) and the Super-RENS read only memory(ROM) disc at a blue laser optical system(laser wavelength 659nm, numerical aperture 0.65). We used the WORM disc of which carrier-to-noise ratio(CNR) of 75nm is 47dB and ROM disc of which carrier-to-noise ratio(CNR) of 173nm is 45dB. We controlled the equalization(EQ) characteristics and used advanced partial-response maximum likelihood(PRML) technique. We obtained bit error rate(bER) of 10-3 level at 50GB WORM disc and bite error rate of 10-4 level at 50GB level ROM disc. This result shows high feasibility of Super-RENS technology for practical use.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.403-412
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• 2013

In this experiment, the effect of internal temperature on the physical properties of Hanwoo beef eye of round (ER) and center of heel (CH) during boiling was investigated. The pH value of Hanwoo beef ER and CH began to increase significantly (p<0.05) compared to raw meat around an internal temperature of $40^{\circ}C$ and $50^{\circ}C$, respectively; in addition, it showed the biggest changes around $70^{\circ}C$ and $80^{\circ}C$, respectively. No significant difference beyond the temperatures noted above was observed. The $L^*$ value of Hanwoo beef ER and CH began to increase significantly around an internal temperature of $50^{\circ}C$ and $60^{\circ}C$, respectively, while the $a^*$ and $b^*$ values kept decreasing up to $80^{\circ}C$ (p<0.05). None of these values showed a significant difference beyond the threshold temperature ($50{\sim}60^{\circ}C$ for the $L^*$ value, $80^{\circ}C$ for the $a^*$ and $b^*$ values). Hanwoo beef ER and CH showed the highest cooking loss and lowest water holding capacity around an internal temperature of $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The hardness, gumminess and chewiness of Hanwoo beef ER and CH showed the biggest change around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while their cohesiveness showed the biggest change around $60^{\circ}C$ and $70^{\circ}C$, respectively. No significant difference was observed beyond those temperatures. The springiness of Hanwoo beef ER and CH shown began to increase significantly around an internal temperature of $70^{\circ}C$ and $80^{\circ}C$, respectively, while it began to decrease significantly around $90^{\circ}C$ (p<0.05). Hanwoo beef ER showed a faster change in its physical properties due to boiling compared to CH.