• Journal of the Korean Vacuum Society
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• v.17 no.2
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• pp.96-101
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• 2008

The magnesium oxide (MgO) protective layer plays an important role in plasma display panels (PDPs). Our previous work demonstrated that the properties of MgO thin film could be improved, which were deposited by Ion-Beam-Assisted Deposition (IBAD). However arc discharge always occurs during the IBAD process. To avoid this problem, Oxygen-Neutral-Beam-Assisted Deposition (NBAD) is used to deposit MgO thin films in this paper. The energy of the oxygen neutral beam was used as the parameter to control the deposition. The experimental results showed that the oxygen neutral beam energy was effective in determining in structural and discharge characteristics. The lowest firing inception voltage, the highest brightness and the highest luminous efficiency were obtained when the MgO thin film was deposited with an oxygen neutral beam energy of 300eV. The surface morphology of MgO thin film was also analyzed using AFM (Atomic Force Microscopy) and SEM (Scanning Electron Microscopy).

• Journal of the Korean Vacuum Society
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• v.16 no.5
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• pp.338-342
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• 2007

The magnesium oxide (MgO) protective layer plays an important role in plasma display panels (PDPs). In this paper, we describe the structural and discharge properties of MgO thin films, which were prepared by the ion-beam-assisted deposition (IBAD) of oxygen as the protective layer of PDPs. The energy of the oxygen ion beam was used as the parameter to control the deposition. We found that the oxygen ion beam energy was effective in determining in structural and discharge characteristics. The lowest firing inception voltage, the highest brightness and the highest luminous efficiency were obtained when the MgO thin film was deposited with an oxygen ion beam energy of 300 eV. The crystallization of the MgO thin film was also measured by X-ray diffraction analysis, and the surface quality was measured by atomic force microscopy.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• The Journal of the Korea Contents Association
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• v.6 no.11
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• pp.161-171
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• 2006

As the very important artistic elements expressing a visual image, the color has been increasing the power of expression. But the relationship between the remarkable peculiarity of colors in accordance with other artistic elements inside the picture plane makes difficult to express an effective expression of color. In the adaptation of color as well as artistic style between & by W. Disney co. is very different each other in the manner of expression. By revealing the difference of the practical use of color and it's principle of those two works, I want to formulate a suitable use of color. In this paper, focus on how to active application of color in relationship between other artistic element and expressive peculiar of color. A right is not only the dominant component in color, but contrast also. A contrast is the most considerable element for modeling order. To emphasize expressive peculiar of color, an artist control artistic element properly and can make expressive energy of brightness & shape.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.676-685
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• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• The Transactions of the Korean Institute of Power Electronics
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• v.16 no.4
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• pp.358-365
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• 2011

Recently, the LED(Light Emitting Diode) replacing incandescent light bulbs and fluorescent light has great attentions as a most promising candidate for the next generation lighting source due to its environment-friendly characteristics, long life and excellent efficiency. Moreover, since it is a semiconductor device which can convert the electric energy to visible light at a very high speed, it can also used as a communication device. Therefore, the VLC(Visible Light Communication) using the LED can perform the near field communication and lighting function at the same time without additional expenses. However, since the switching device of the conventional LED driver for VLC is operated in the linear region, there exist several drawbacks such as a poor power conversion efficiency and serious heat generation. On the other hand, since the proposed driver is operated in the on/off switching region, it features a higher efficiency and more improved heat generation. To verify the validity of the proposed LED driver, experimental results from a prototype of 20W rated LED driver applied to 3MHz bps broadcasting audio system are given.

• Journal of the Institute of Convergence Signal Processing
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• v.10 no.2
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• pp.120-126
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• 2009

There are many different types of surface defects on semiconductor Integrated Chips (IC's) caused by various factors during manufacturing process, such as cracks, foreign materials, chip-outs, chips, and voids. These defects must be detected and classified by an inspection system for productivity improvement and effective process control. Among defects, in particular, foreign materials and chips are the most difficult ones to classify accurately. A vision system composed of a carefully designed optical system and a processing algorithm is proposed to detect and classify the defects on QFN(Quad Flat No-leads) packages. The processing algorithm uses features derived from the defect's position and brightness value in the Maximum Likelihood classifier and the optical system is designed to effectively extract the features used in the classifier. In experiments we confirm that this method gives more effective result in classifying foreign materials and chips.

• Journal of Aerospace System Engineering
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• v.13 no.5
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• pp.79-86
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• 2019

An anti-collision light of a rotary-wing aircraft is used for the purpose of preventing collision during the operation of an aircraft and is a key component to ensure flight safety. The anti-collision lights of the Korean Utility Helicopter (KUH) consist of upper and lower lights, and the power supply of anti-collision lights mounted on the aircraft. The anti-collision light is designed as a dual structure capable of brightness control and selective lighting. During the operation after delivery of the aircraft, abnormal lighting of anti-collision light occurred. In this paper, a comprehensive review of the aircraft system and component level was conducted to solve these phenomena at first. Then, the causes of anti-collision light anomalies were analyzed and the design changes are presented. The validity of design changes has been verified through the component and aircraft system ground/flight test.

• The Journal of Korean Institute of Information Technology
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• v.17 no.6
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• pp.9-16
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• 2019

Companies that want to improve their manufacturing processes have recently introduced the smart factory, which is particularly noticeable. The ultimate goal is to maximize the area of the smart factory that performs the process of the production facility completely with minimal manual control and to minimize errors of reasoning. This research is a part of a project for unmanned production, management, packaging, and delivery management and the detection of the start point of rebars to perform the automatic calibration of the rollers through the tracking of the automated facilities of unmanned production. It must meet the requirement to accurately track the position from the start point to the end point. In order to improve the tracking performance, it is important to set the accurate start point. However, the probability of tracking errors is high depending on environments such as illumination and dust through the conventional time-based detection method. In this paper, we propose a starting point detection method using the average brightness change of high speed IR camera to reduce the errors according to the environments, As a result, its performance is improved by more than 15%.