• 한국전기전자재료학회논문지
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• 제28권5호
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• pp.306-313
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• 2015

In this study, the change of optical characteristics was studied according to the micro optical pattern provided by photo lithography followed by thermal reflow process. The shape and luminance variation with micro pattern was evaluated by SEM and spectrometers. Also, we analyzed the luminance characteristics using the 3D-optical simulation (Optis works) program. As a result, we found that the radius of curvature(R) in micro pattern is decreased up to 77%($150^{\circ}C$) compared to the radius of curvature at the condition $100^{\circ}C$, which is caused by efficient reflow of organic material without chemical changes. The highest enhancement of brightness with optimum micro pattern was obtained at the condition of $120^{\circ}C$ reflow process. The brightness gain with optical micro patterns is more than 15% at the condition of R=16.95 um, ${\Theta}=77.14^{\circ}$ compared to original optical source. The results of light simulation with various radius of curvature and side angle of pattern shows the similar result of experiment evaluation of light behavior on optical micro patterns. It is regarded that the more effect on light enhancement was contributed by side angle which is effective factor on light reflection, rather than the curvature of micro-patterns.

• 전자공학회논문지
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• 제50권10호
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• pp.135-141
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• 2013

본 논문에서는 적색, 녹색, 청색의 세 가지 고휘도 LED를 하나의 소켓에 설치하여, 하나의 화소체 단위를 만들고, 이 화소체들의 조합과 다수 모듈들의 조합으로 문자, 그래픽, 동영상 등의 다양한 영상을 표출할 수 있는 풀컬러 전광판 모듈 및 제어장치를 개발하였다. LED 전광판 드라이버 모듈은 일정한 단위 면적에 RGB 픽셀을 조합한 도트에 드라이버 회로가 내장된다. 기존의 이러한 모듈형태는 특정 공간 및 설치 공간에 고정된 해상도를 구현하므로 가격이 높게 책정될 수 있다. 이러한 단점을 극복하기 위하여 임의의 피치 간격으로 배열이 자유로운 LED 드라이버 및 이에 따른 LED 픽셀 모듈을 개발하였다. 본 논문의 전광판 모듈은 기존 각각의 LED 모듈을 구동함에 있어서 병렬 방식의 데이터 처리 방식을 픽셀을 기준으로 그 위의 서브 모듈과 그 상위에 마스터 모듈의 개념을 도입하고 각각의 화소를 직병렬 통신 방식으로 개선함으로 인해서 처리할 수 있는 데이터의 속도를 초당 36프레임 이상으로 끌어올려서 상대적으로 데이터의 처리량이 많은 동화상의 경우에도 원활한 디스플레이를 할 수 있도록 하였다. 또한 기존 전광판의 깜박거림 현상이 개선되어 보다 선명한 영상이 제공되는 효과도 있다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 1998년도 추계종합학술대회 논문집
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• pp.413-416
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• 1998

Sensitivity and calibration considerations are most important in the design and implementation of real control systems. Ideally parameter changes due to various causes should not appreciably affect the system's performances. But all the values of physical components of the plants and controllers as well as the relevant environmental conditions change in time, thus the output performance can be deteriorated during the operating span of the system. Naturally the duty of calibration or the prevention of performance deterioration due to excessive component sensitivity should be provided to the control system. In this paper, we propose a digital controller which has the capability of calibration and gain adjustment as well as the execution of control law. Specifically the problems of gain adjustment and offset calibration in the light source and CdS sensor module for position measurement in a flexible link system are considerably resolved. The parameters of measurement module are prone to change due to environmental brightness conditions resulting in poor steady state performance of the overall control system. Thus a proper method is necessary to provide correction to the changed values of gain and offset in the position measurement module. The proposed controller, whenever necessary, measures the open-loop characteristics, andthen calculates the offset and sensor gain correction values based on the prepared standard measurements. It is applied to the control of a flexible link system with the gain and offset calibration porblems in the light sensor module for position to show the applicability.

• 한국지능시스템학회논문지
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• 제17권1호
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• pp.13-18
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• 2007

인간의 시각은 다른 감각에 비해 인지 범위가 가장 넓다. 만약 인간에게 더 나은 시각 환경을 조성해 준다면 이를 받아들이는 사람의 감정이나 신체에 더 유익한 일이 될 것이다. 현대 사회에서 인간은 많은 디스플레이 장치를 이용하고 있다. 디스플레이 장치의 기본 색은 Red, Green, Blue이고, 이 3가지 색을 이용하여 디스플레이 장치의 색체나 밝기 정도를 변경할 수 있다. 만약 개인의 환경에 적합하도록 색체를 조절한다면 우리는 스트레스를 줄이거나 편안한 느낌을 가질 것이다. 본 논문에서는 인간의 감정과 환경에 관련된 퍼지화 요소들을 이용하여 디스플레이 장치의 색체를 조절할 수 있는 인간친화적인 지능형 색체 조절 시스템을 제안한다. 제안한 시스템의 효율성은 설문조사를 이용하여 검증하였다.

• 한국식품영양학회지
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• 제20권3호
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• pp.311-316
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• 2007

This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

• 한국식품영양학회지
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• 제32권3호
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• pp.259-266
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• 2019

The objective of this study was to investigate quality characteristics of sourdough bread with fermented Zante currants juice. The sweetness of fermented Zante currants starter increased while its pH value decreased as time passed. The pH values were negatively correlated to the added amount of starter with the lowest pH being recorded at 70% addition. Similarly, bread's moisture was inversely correlated to the added amount of starter with the highest moisture content being recorded at 10% addition. For bread's height, excluding the control, 70% addition turned out to be the highest, and the height decreased as the added amount increased. The oven-spring was similar between the control and 70% addition. For the volume, except the control, 70% addition turned out to be the largest. The larger the specific volume was, the higher the volume of bread got. The brightness, redness, and yellowness were decreased as the added amount was increased. For the texture, the control had the highest elasticity and cohesiveness, and they increased as the added amount of starter increased. The hardness had a negative correlation with the added amount, and 70% addition yielded the same result as the control. The adhesiveness appeared only in 10% addition.

• 제어로봇시스템학회논문지
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• 제9권10호
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• pp.844-851
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• 2003

We introduces a development result of semi-automatic karyotyping system using image processing method to improve a long time working of the manual method and 5% error of traditional automatic karyotying system for analyzing karyotying. The karyotyping procedures have many routine tasks such as searching metaphases, taking pictures, developing, editing, etc. There are several automatic karyotyping systems in order to reduce the task in advanced countries. However, they are very expensive, applicable to only human chromosome, and have too many functions to use easily. This paper takes aim at high quality image resolution and development of interface that can adjust brightness and contrast of image on-line. The system can be applied to animal and plants as well as human's chromosome. The system developed in this paper is applied to pig and human. The effectiveness of the system is proved by hospitals in Korea.

• 전자공학회논문지 IE
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• 제44권2호
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• pp.47-53
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• 2007

본 논문에서는 Level Control Block (LCB)를 이용한 면광원 인버터를 개발하여 면광원을 이용한 LCD TV 백라이트의 구동특성이 향상되었음을 확인하였다. 또한 LCB를 사용하여 면광원의 시동 시간, 휘도 안정화 시간, 전류의 크기를 조절할 수 있고 개선됨을 확인할 수 있었으며, LCB를 이용하여 면광원램프를 사용한 LCD TV용 백라이트를 넓은 온도범위에서 안정되게 동작시킬 수 있었다.

• 한국식품영양학회지
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• 제27권6호
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• pp.990-998
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• 2014

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

• Journal of information and communication convergence engineering
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• 제18권3호
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• pp.201-206
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• 2020

This paper presents a new method for controlling the current of lighting LEDs without current sensors. This method can be used as backup against LED current sensor faults. LED lighting requires a circuit with a constant current in order to maintain the same brightness when the ambient temperature changes. Therefore, we propose a new current estimation method to provide backup in case of current sensor faults based on the calculation of the inductor current. In the fabricated circuit, the average current changes from 144.03 mA to 155.97 mA when the ambient temperature changes from 0℃ to 60℃. The application of this study can enable the fabrication of a driving IC for LEDs in the form of a single chip without sensing resistors. This is expected to reduce the complexity of the peripheral circuit and enable precise feedback control.