• 산업식품공학
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• 제14권2호
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• pp.99-105
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• 2010

경제적 잠재성이 큰 삼 종자의 식품소재로서의 활용을 모색하고자 삼 종자의 일반성분을 측정하였고 삼 종자 첨가 압출성형펠릿의 호화양상을 분석하기 위하여 페이스트 점도를 측정하였다. 또한 삼 종자 후레이크의 체적밀도, 색도, 압착강도, 수분용해지수와 수분흡착지수, 조직감 유지 시간(bowl life) 등의 품질특성을 조사하였다. 압출성형 공정조건은 배럴온도 90, 100, 110$^{\circ}C$, 수분함량 35%이었다. 삼 종자의 수분, 조단백질, 조지방, 조회분함량은 각각 5.67${\pm}$0.02, 25.93${\pm}$0.16, 28.21${\pm}$0.56, 7.70${\pm}$0.08%이었다. 압출성형 펠릿의 페이스트 점도 측정결과 삼 종자 펠릿의 제조에 적합한 압출성형 배럴온도는 100-110$^{\circ}C$인 것으로 판단되었다. 삼 종자 후레이크의 체적밀도는 0.24-0.43 g/mL 범위로 배럴온도가 증가함에 따라 감소하는 경향을 나타내었다. 명도와 압착강도는 삼 종자 첨가량이 증가함에 따라 크게 감소하는 경향을 나타내었다. 배럴온도가 90$^{\circ}C$에서 110$^{\circ}C$로 증가함에 따라 수분용해지수는 감소하는 경향을 나타내었고 수분흡착지수는 증가하는 경향을 나타내었다. 조직감 유지시간은 5.8-15.5분 범위로 삼 종자 첨가량의 증가에 따라 감소하였다. 관능검사 결과 전체적인 기호도는 삼 종자 첨가량 20%일 때 가장 높은 값을 나타내었다.

• 한국가구학회지
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• 제27권4호
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• pp.343-351
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• 2016

This study was jointly conducted by the department of nursing science in a college of natural sciences and the furniture design department in the art and physical education to research the critical factors for the furniture development for the Elderly in consideration of the surging number of senior citizens not only in Korea but also globally. On the basis of the Elderly's physical and mental characteristics investigated by the department of nursing science, the furniture design guideline for the Elderly was presented. The following points should be considered at designing the furniture for the Elderly. First, multiple functions like chair with removable toilet bowl and part lighting in bed are advantageous. Second, the dimension of furniture such as chair, bed and sofa should be ergonomically thought in terms of structure for the Elderly's convenience. Third, the bright and vivid color of furniture should be chosen from the aspect of the design, while the different kinds of blue should be avoided. Small patterns and high glossy are not recommendable, but various kinds of feelings in different shapes are suggested. Forth, the material should contribute to the fracture prevention and for that sponge, fabric and leather smoothing the surface of furniture are recommendable as the finishing treatment in a wide variety of colors.

• Journal of Biosystems Engineering
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• 제31권6호
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• pp.514-523
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• 2006

Production of green pepper has been increased due to customer's preference and a projected ten-year boom in the industry in Korea. This study was carried out to develop an automatic grading and sorting system for green pepper using machine vision. The system consisted of a feeding mechanism, segregation section, an image inspection chamber, image processing section, system control section, grading section, and discharging section. Green peppers were separated and transported using a bowl feeder with a vibrator and a belt conveyor, respectively. Images were taken using color CCD cameras and a color frame grabber. An on-line grading algorithm was developed using Visual C/C++. The green peppers could be graded into four classes by activating air nozzles located at the discharging section. Length and curvature of each green pepper were measured while removing a stem of it. The first derivative of thickness profile was used to remove a stem area of segmented image of the pepper. While pepper is moving at 0.45 m/s, the accuracy of grading sorting for large, medium and small pepper are 86.0%, 81.3% and 90.6% respectively. Sorting performance was 121 kg/hour, and about five times better than manual sorting. The developed system was also economically feasible to grade and sort green peppers showing the cost about 40% lower than that of manual operations.

• 수산경영론집
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• 제50권3호
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• pp.1-15
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• 2019

The purpose of this study is to analyze the differences by comparing consumption tendency of the Flatfish and Salmon using focus group interview (FGI). The FGI was conducted on university students in their 20s, with a total of 38 respondents surveyed in seven focus groups. Flatfish was recognized as a food in the form of popular sliced raw fish and had customer image that fit for middle-aged men in their 40s and 50s while eating with alcohol. 20s were perceived to be out of date with their age group as flatfish was considered old fish that did not match their age. In addition, they felt low accessibility to flatfish. Salmon was perceived by 20s as a food with a higher appeal than flatfish. Salmon has been creating a brand identity in their 20s and 30s for fashionable and trendy food that appealed to younger generations. They considered characteristics of salmon high in intangible value, such as something sophisticated, trendy, and beautiful. 20s consumed various forms of salmon including salmon sushi, salmon bowl, and salmon fillet, and they perceived it as a psychologically close food that can be easily accessible. In this study, the color of species (orange color of salmon), accessibility, restaurant image, and social media exposure were found to influence the consumption patterns of two species.

• 한국식품과학회지
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• 제39권2호
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• pp.146-151
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• 2007

고식이섬유 쌀인 고아미 2호의 식품소재로서의 활용을 모색하고자 압출성형공정으로 고아미 후레이크를 제조한 다음 후레이크의 효소저항전분(RS) 함량, 페이스트 점도, 수분용해지수와 수분흡착지수, 체적밀도, 색도, 압착강도, 조직감 유지시간 등 품질 특성을 조사하였다. 압출성형 공정조건은 배럴온도 90, 110, $130^{\circ}C$ 그리고, 수분함량 50, 55%이었다. 압출성형 펠릿과 탈지한 후레이크의 RS함량은 각각 $8.00{\sim}8.56%$, $6.57{\sim}9.53%$ 범위로 수분함량이 50%에서 55%로 증가함에 따라 증가하는 경향을 나타내었다. 압출성형 펠릿과 탈지한 후레이크의 최고점도, 최저점도, 최종점도, 회복점도는 1시간 수침한 고아미에 비해 감소하는 경향을 나타내었고 구조파괴점도는 현저히 증가하는 경향을 나타내었다. 탈지한 후레이크의 수분용해지수와 수분흡착지수가 고아미 원료와 압출성형 펠릿보다 크게 증가하는 경향을 나타내었다. 압출성형 펠릿의 수분용해지수는 고아미 원료에 비해 감소하는 경향을 나타내었으며 수분흡착지수는 증가하는 경향을 나타내었다. 후레이크의 체적밀도는 $0.35{\sim}0.44$ g/mL 범위로 큰 차이를 나타내지 않았고 조직감 유지시간은 $12.4{\sim}19.4$분 범위로 시판 breakfast cereal들 보다 긴 유지시간을 나타내었다.

• International Journal of Human Ecology
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• 제8권2호
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• pp.29-46
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• 2007

The purpose of this study was to analyze characteristics of the bedroom environment of nursing homes for the elderly in Korea. Field case research was performed using a structured checklist and measurements, from Oct. 28th to Dec. 2nd, 2006. Collected data were analyzed for cognitive efficiency, privacy, safety, supportiveness and amenity. Based on nursing homes for the elderly nationwide (Ministry of Health and Welfare, 2006), we choose 43 facilities in which Seoul and six megalopolis areas that had answered our questionnaire in 2006. We then narrowed the list to 14 facilities, balanced them in terms of regional population. The contents of investigation consisted of eight categories: that general characteristics of the bedrooms (including number of residents per room, using a bed or floor mat, the size and shape of the chamber, space for wheelchair turning, signage), door of bedroom (including door, doorknob, door sill/level difference), windows in the bedroom(including type of window, window sill height, window treatment, window safety device/shape, view/daylight), furniture (including personal furniture and lock), finishes (material, character and color of wall, floor, ceiling), lighting (including types of lighting, night lighting, switch), bathroom in the bedroom (including signage, door size/type, doorknob shape, height of the washbowl, size of toilet bowl, handrail, finishes), and other facilities (including outlet and handrails).

• 박물관보존과학
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• 제17권
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• pp.101-116
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• 2016

기존의 석고복원재로 복원한 문화재는 대기 중의 수분을 반복하여 흡·방출하면서 물성이 약화되어 형태가 변형되고 채색층 박락이 진행된다. 본 논문에서는 이러한 단점을 보완하기 위해 일반석고보다 더 강한 초경석고를 실험대상으로 두었으며 메타카올린(Metakaolin)을 혼합하여 도자기 복원재료로 적합하도록 물성을 개선하였다. 초경석고와 메타카올린 혼합재료의 압축강도(119MPa)는 일반석고(26MPa)보다 월등히 높았으며, 마모율(0.88％)은 일반석고의 마모율 2.53％ 보다 낮게, 흡수율(2.9％)은 일반석고(17.2％) 보다 약 5배 낮게 측정되었다. 특히, 주사전자현미경 관찰결과 혼합재료의 경화치밀도가 단미의 초경석고보다 높았다. 즉, 메타카올린을 첨가함으로써 초경석고의 강도와 수분저항성을 높이고 표면을 치밀하게 하여 도자기 복원재료로서 적합하게 물성을 개선시켰다. 그리고 이 혼합재료를 실재 문화재인 토제수반(신안18892), 분청사기조화문병(접수2034), 분청사기 국문내인화문대접(접수1730)의 결손부 복원에 적용해봄으로써, 혼합재료가 주입 및 적층성형에 유리하고 경화표면이 균질하여 자연스러운 채색이 가능한 재료임을 확인하였다.