• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.6
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• pp.1136-1140
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• 2007

In this paper dose a laver surface check using a real time image process. This system does false retrieval of a laver at a laver production line. At first, a laver image was read in real time using a CCD camera. In this paper, we use an area scan CCD camera. Image is converted into a binary code image using a high-speed imaging process board afterwards. A laver feature is extracted by a binary code image. Surface false retrieval is finally executed using a laver feature. In this paper, we use an area feature of a laver image.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.4
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• pp.219-225
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• 1978

Several samples of tile dried purple laver grown and processed at the major laver producing districts, i. e Mokpo, Wando, Hadong and Jangrim, along the southern coast of Korea were Quantitatively investigated to determine composing patterns of the fatty acids by gas-liquid chromatography. The total lipid contents in dried purple laver of Hadong were $1.8\%$ being the highest value. Upon analyzing fatty acid composition, some differences were observed in their quantitative distribution at different growing places. Dried purple laver of Wando contained mainly $C_{16:0},\;C_{18:1},\;C_{16:1}\;and\;C_{17:0}$ fatty acids, that of Mokpo contained $C_{16:0},\;C_{20:5},\;C_{18:1}\;and\;C_{16:1}$ fatty acids, and that of Hadong $C_{16:0},\;C_{20:5},\;C_{18:0}\;and\;C_{20:1}$ fatty acids, and that of Jangrim $C_{20:5},\;C_{16:0},\;C_{18:1}\;and\;C_{18:0}$ fatty acids, each in order of acid quantity. In regard to the composing pattern of carbon number of fatty acids, the dried purple laver o Mokpo, Hadong, and Jangrim contained $C_{16},\;C_{18}\;and\;C_{20}$ fatty acids with the identical distributional pattern, while that of Jangrim contained $C_{16},\;C_{18}\;and\;C_{17}$ fatty acids as major components. Dried Purple laver of Jangrim contained especially high amount of $C_{20:5}$ fatty acids.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.11
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• pp.226-233
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• 2013

In this study, In Laver's automatic drying device, laver thickness measurement and control devices that are associated with. Disconnect the water and steam, after put a certain amount of the mixture(water and laver) in the mold. In process, Laver of the size and thickness (weight) to determine, constant light source to detect and image LED Lamp occur Vision Sensor (Camera) prepare, then the values of these state of the image is transmitted in real time embedded computers. Built-in measurement and control with the purpose of the application of each of the channels separately provided measurements are displayed on a monitor, And servo signals sent to each of the channels and it become so set function should be. In this paper, the laver drying device, prior to the laver thickness measurement and control devices that rely on the experience of existing workers directly laver manually adjust the thickness of the lever, but the lever by each channel relative to the actuator by installing was to improve the quality. In addition, The effect of productivity gains and labor savings are.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2007.06a
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• pp.601-604
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• 2007

In this paper dose a laver surface check using a real time image process. This system does false retrieval of a laver at a laver production line. At first, a laver image was read in real time using a CCD camera. In this paper, we use an area scan CCD camera. Image is converted into a binary code image using a high-speed imaging process board afterwards. A laver feature is extracted by a binary code image. Surface false retrieval is finally executed using a laver feature. In this paper, we use an area feature of a laver image.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.11
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• pp.167-173
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• 2002

The look up table method conventionally applied to control the inner temperature and humidity of a laver drying machine has repeatedly occurred not only laver's damage but also inferior goods since the reaching time at the optimum state takes a long time. In this paper, a fuzzy control theory instead of the look up table was proposed to reduce the reaching time at the optimum state. The proposed method used six input variables and four output variables for the fuzzy control, and a triangle rule for a fuzzifier, The Mandani's min-max method was applied to a fuzzy inference. Also, the mean method of maximum was applied to a defuzzifier. The method applied to the fuzzy controller contributed to reduce the reaching time at the optimum state, and to minimize not only laver's damage but also inferior goods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.31-36
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• 1975

A combination of two specifically different pigments, phycoerythrine and chlorophyll, gives the laver shining black color. This shining black color is the dominant factor in deciding tile quality of the dried product of laver (dried laver). Therefore, this experiment was carried out to know the effect of tannic acid as a pigment fixing agent. Raw laver, Porphyra spp., was treated with tannic acid solutions to prevent dissolution of biliproteins especially phycoerythrine in to the fresh water. This danger is mostly revealed when the chopped and shredded lavers are suspended in fresh water before the laver sheets are finally made. The influence of mechanical damage with different diameters of chopper plate on dissolution of the pigment was also mentioned. Theresultsobtainedareasfollows: 1. When the raw laver not yet chopped was stored for 3 days at $1\~5^{\circ}C$ in a dark place, the contents of chlorophyll and phycoerythrine decreased. 2. In the organoleptic test (Table 2,3,4),: the dried laver with a good coloration and surface gloss was obtained from a chopper plate with 7 mm or 3 mm. 3. A tannic acid solution of $0.02\%$ and $0.004\%$ appeared effective In preventing dissolution of phycoerythrine.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.65-68
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• 1970

In continuation of the previous work (The New Medical Journal, Vol. 12, No. 3, 111, 1969), the effects on the bactericidal activity against coli form group, on vitamin C content and ascorbate oxidase activity of the purple laver due to the $^{80}Co$ gamma-irradiation were studied. The results obtained are ; 1) After the 0.1m rad./hr. doses treatment of gamma-irradiation for 1 hours to the laver, the coli form group was being remarkably destoryed and after the application for 10 hours the coli form group was completely destroyed. 2) The content of vitamin C was gradually decreased during the gamma-irradiation to the laver. According to the sensory test, no changes in flavor nad color were indicated for 9-10 hours treatment. But, the loss of ascorbic was much than that of dehydroascorbic acid after 10-hour treatment. 3) And also, the ascorbate oxidase activity due to the irradiation waas conspicuously decreased.

• Journal of the Korean Applied Science and Technology
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• v.29 no.3
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• pp.503-515
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• 2012

${\alpha},{\beta}$-Dichlorosuccinic acid was synthesized through the reaction of maleic anhydride with $Cl_2$(g) and ultra violet(200~300nm) wavelength in the presence of $CCl_4$. The second reaction of N-(${\alpha},{\beta}$-dichloro)succinic acid contained glucosamine derivatives(I) was accomplished by a modification of the general acylation using excess ${\alpha},{\beta}$-dichlorosuccinic anhydride in the presence of 2% acetic acid with methanol as a solvent at elevated temperature($70^{\circ}C$). We considered organic acid derivatives were useful especially of treatment for the cultivating porphyra and skin beauty culture.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

• The Journal of Fisheries Business Administration
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• v.15 no.1
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• pp.96-113
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• 1984

It has been appeared since 1979 that the pattern of laver culture changes from household management to entrepreneurial management. The typical entrepreneurial laver culture management (ELCM) can be defined as a management by the floating aquaculturing method and mechanical processing system. Historical studies show that the ELCM could be operated only under the following condintions; \circled1 securing capital, labor and aquaculturing farm. \circled2 Leveling up of technology to combine these resources effectively. \circled3 Realizing its true value of products for good profits. In turning from household mangement to ELCM, there are some obstacles as follows ; \circled1 Uncertainty, which cannot maintein the merit of mass production because the object of laver culture is living in the sea. \circled2 Immaturity of management owing manly to the lower level of technology and scarcity of competent managers. \circled3 Social problems ; lack of aquaculturing farm, overpopulation in fishing villiage, side-job with agriculture etc. For these reasons, there has been household management with overlabor and underconsumption in fishing village. In order that ELCM can enter the stage of maturity, those problems should be solved. Because ef laver industrial inferiority, these can be solved by the support assistance of government. As the required conditions in ELCM are filled by the government policy, ELCM are increased recently in its numbers.