• 한국산학기술학회논문지
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• 제17권8호
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• pp.492-501
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• 2016

본 연구는 청주의 저온발효 제조시 멥쌀과 찹쌀 등 원료에 따른 이화학적 특성 비교와 누룩투입 비율에 따른 발효 및 청주 품질특성을 연구하는데 목적이 있다. 멥쌀과 찹쌀 청주의 발효온도를 $10^{\circ}C$, $18^{\circ}C$, $25^{\circ}C$로 달리하여 30-50일간 발효시킨 청주의 발효특성 비교에서, 멥쌀과 찹쌀 청주 모두 발효온도가 낮을수록 발효시 pH가 낮았고 최종 술덧의 pH는 발효온도에 따른 차이가 없이 각각 동일하였으며, 같은 온도에서는 찹쌀보다 멥쌀 술덧의 pH가 낮았다. 총산은 발효온도가 낮을수록 적게 생성되었으며 멥쌀보다 찹쌀로 제조된 술덧에서 많이 생성되었다. 멥쌀 술덧의 유기산은 $18^{\circ}C$에서 가장 적게 생성되었고 찹쌀 술덧은 저온발효일수록 적게 생성되었다. $10^{\circ}C$ 저온에서 발효속도는 늦었으나 최종술덧의 알코올농도가 가장 높게 나타났으며, 멥쌀보다 찹쌀을 이용한 술덧의 알코올 발효가 빨랐고 최종 알코올농도도 높았다. 발효온도 $10^{\circ}C$에서 누룩투입비율을 달리한 연구에서는 pH는 누룩투입 비율이 낮을수록 낮았으며 멥쌀보다 찹쌀이 다소 높았다. 누룩투입 비율이 낮을수록 발효초반 가용성 고형분($^{\circ}Brix$)이 낮게 나타났으며 알코올 생성 속도가 늦었고 최종 알코올 농도도 낮았다. 또한 누룩투입비율이 낮을수록 구연산, 젖산은 적게 사과산 호박산, 초산은 많이 생성되었고, ethyl acetate는 적게 생성되었다. 저온발효시 찹쌀 술덧이 멥쌀보다 알코올 생성 속도도 빨랐고 최종 알코올 농도도 높았다.

• 한국식품과학회지
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• 제41권2호
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• pp.151-156
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• 2009

민속주의 우수성을 과학적으로 입증함과 함께 전통 반가주의 복원 및 공장 생산의 가능성을 열기 위하여 발효 온도를 상승시킴으로써 전통적인 발효 방법을 변형해 발효 시간을 단축하여 2가지 방법으로 삼해주를 제조하였다. 3번의 담금을 기준으로 삼해주의 발효 기간에 따라 이화학적 성질을 분석하였는데, 2단과 3단 담금 직후 pH 값은 상승 하였으며, 총산 함량은 감소하였다. 아미노태 질소 함량은 발효 초 1.31 mg%로 낮았으나 발효가 진행됨에 따라 증가함을 보였고, 덧술이 첨가된 직후에는 낮은 함량을 나타내었다. 이는 덧술 첨가에 의한 시료의 희석 효과로 여겨진다. 삼해주의 대표적인 유기산으로는 lactic acid, succinic acid로 나타났고, citric acid, acetic acid, propionic acid도 일부 검출되었다. 삼해주의 대표적인 유리당으로는 glucose, maltose, lactose로 확인되었고, fructose, sucrose도 소량 검출 되었다. 색도의 경우 덧술 첨가 직후 명도를 나타내는 L 값이 감소하였으며, 발효가 완료되었을 때 a값이 가장 낮고, b 값은 가장 높았다. 전자코로 휘발성분을 분석한 결과 삼해주의 향에 가장 큰 영향을 주는 것은 알코올로 나타났으며, 발효가 진행됨에 따라 제 1주성분 값이 음(-)에서 양(+)의 값으로 이동을 하였고, 제 1주성분이 9.00의 값을 나타내었을 경우 삼해주의 품질을 유지하는 것으로 나타났다.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2005년도 춘계학술대회 논문집
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• pp.561-564
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• 2005

The quality of a rotating body such as a washing machine depends on the vibration characteristics. So, the researches to reduce the vibration of a washing machine are actively performing, but it is very difficult to conduct these experiments because there are many design parameters affecting the vibration behavior. Accordingly, in this study it was complete to build a modeling of a drum washing mashing to analyze and predict vibration behaviors. The design parameters which affect the vibration were found, and the method for the systematic analysis of the design parameters was suggested using axiomatic design. In the previous study, the effect of the gasket has not considered on vibration behaviors, but in this study it was considered. The simulation results showed good agreements with the experimental results in the vibration displacement and the vibration tendency of a drum washing machine.

• 한국의상디자인학회지
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• 제13권3호
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• pp.105-116
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• 2011

Modem society has reached the level where its environmental pollution is in a critical stage, and socio-political focus has been moved onto the minimization of environmental pollution. In the fashion industry, ethical production and consumption for the global protection has become the value to aim for. The purpose of this study is to establish the concept of redesigned fashion, which is a type of designing method designed to reduce global waste, and conduct a case studies on it to analyze its patterns. Environmental-friendly redesigned fashion concept is about remaking a fashion with totally different function, using disposed and wornout items from everyday lives. It is a fashion design minimizing raw materials and reducing industrial wastes. The types of redesigned fashion may be divided into three patterns: first, there is a method to recreate collar, sleeves, cuffs, pocket and other usable pieces of old clothing to make a new one. Second method is about taking out usable parts of textile from various old clothing and make a new one with patchwork method. Third is about making a purse or fashion accessories using paper, vinyl, aluminum can or worn out leather. Fourth is about making a new artistic fashion by applying tearing, punching, fringing, mashing, and layering techniques. This study aim5 to help in spreading out and applying systematic practice of redesigned fashion for companies, and elaborate the sense of social responsibility for customers, and vitalize the fashion studies for redesigned fashion in academic sense.

• 한국식품영양학회지
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• 제12권3호
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• pp.219-225
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• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• 한국태양에너지학회 논문집
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• 제30권6호
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• pp.137-143
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• 2010

In this study, the ejector design was modeled using Fluent 6.3 of FVM(Finite Volume Method) CFD(Computational Fluid Dynamics) techniques to resolve the flow dynamics in the ejector. A vacuum system with the ejector has been widely used because of its simple construction and easy maintenance. Ejector is the main part of the desalination system, of which designs determine the efficiency of system. The effects of the ejector was investigated geometry and the operating conditions in the hydraulic characteristics. The ejector consists mainly of a nozzle, suction chamber, mixing tube(throat), diffuser and draft tube. Liquid is supplied to the ejector nozzle, the fast liquid jet produced by the nozzle entrains and the non condensable gas was sucked into the mixing tube. In the present study, the multiphase CFD modeling was carried out to determine the hydrodynamic characteristics of seawater-air ejector. Two-dimensional geometry was considered with the quadrilateral-mashing scheme. The gas suction rate increases with increasing Motive flow circulating rate.

• 동아시아식생활학회지
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• 제22권5호
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• pp.649-656
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• 2012

We investigated the quality characteristics of dohwaju (fermented with peach flowers and branches, a Korean traditional alcoholic beverage) containing different sub-ingredients. During fermentation, the inner temperatures of the added sub-ingredient treatments were higher compared to non-treatment, and only peach branches treatment. showed the highest inner temperature. There were no significant differences in the physicochemical results among the treatments. pH decreased from the first mashing day to the second and then increased slightly until fermentation was terminated. Total acidities showed opposite patterns as compared to pH level. Amino acid contents, soluble solids, and alcohol contents increased steadily until the end of fermentation, whereas reducing sugar contents showed the opposite trend. In a preference survey, DB (only peach branches)-treated dowhaju showed the highest evaluation in terms of taste and overall acceptability with walues of $5.07{\pm}1.38$ and $5.57{\pm}1.16$, respectively. Based on the results of this study, we concluded that only peach branches treatment is optimal for the manufacture of dowhaju. We expect that the quality of dowhaju can be improved by providing basic information concerning its manufacture.

• 한국통신학회논문지
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• 제40권12호
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• pp.2363-2371
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• 2015

본 논문에서는 FAST(Features from Accelerated Segment Test) 특징점 검출기와 SIFT(Scale Invariant Feature Transform) 특징점 서술자(descriptor)를 사용하여 시점 변화에 강인한 특징점 정합 기법을 제안한다. 기존의 FAST 기법은 영상의 에지 부분을 따라서 불필요하게 특징점을 많이 추출하게 되는데 이러한 단점을 주곡률(principal curvatures)을 적용하여 개선한다. 추출된 특징점을 SIFT 서술자를 통해 기술하고 시점이 다른 두 영상으부터 구해진 정합쌍에 RANSAC(RANdom SAmple Consensus) 기법을 통하여 호모그래피(homography)를 계산한다. 시점 변화에 강인한 특징점 정합을 위해서 기준 영상의 특징점들을 호모그래피 변환을 통해 변경된 좌표와 시점이 다른 영상의 특징점 좌표간의 유클리디언(Euclidean) 거리를 통해 정합쌍을 분류한다. 같은 물체나 장소에 대해 시점이 변화된 여러 영상에 대한 실험을 통해서 제안하는 정합 기법이 적은 계산량으로 기존의 특징점 정합 기법보다 우수한 성능을 보여주는 것을 확인하였다.

• 정보관리학회지
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• 제27권3호
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• pp.241-264
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• 2010

세계에는 수많은 도서관이 있지만 어떤 시스템도 이 모든 도서관에 대한 정보를 총체적으로 제공하는 기관은 없다는 인식에서, 본 연구에서는 위키원리 기반 도서관지도정보시스템을 구축하고자 하였다. 또한 구글지도서비스를 매쉬업함으로써 도서관위치정보서비스도 제공하고자 하였다. 새로운 서비스 시스템이 개발됨에 따라, 이 시스템을 통해 제공될 정보의 효과적 조직 및 관리를 위해 새로운 메타데이터를 개발할 필요가 있었으며, 이를 위해 델파이 연구기법을 적용하였다. 델파이 전문위원으로 대학, 전문, 학교, 공공, 국가도서관의 사서를 포함하여 도서관 지도정보의 전문가인 연구소의 연구원 및 대학의 교수진 등 총 13명을 위촉하였다. 이들을 대상으로 한 제 3차에 걸친 델파이 설문분석과정을 통해, 초기 메타데이터 항목에 대한 추가, 수정, 삭제가 이루어졌으며, 도서관 위치정보, 도서관 정보, 장서정보, 행사정보로 구성된, 4개 부문 49개 항목의 메타데이터가 최종적으로 제안되었다.

• 한국식품조리과학회지
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• 제24권3호
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• pp.282-293
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• 2008

The purpose of this study was to acquire basic data on Jeolpyun added with Baekbokryung powder to aid the product's commercial production. Initially a sensory test was performed with consumers to the identify preferred amount of Baekbokryung powder to add according to age. The results revealed that those in their 20's to 40's preferred the 3% treatment, while those 50 and older preferred the 5% treatment. Next, the optimum water content of Jeolpyun was chosen by examining select quality characteristics in samples containing 20, 25, 30, 35 and 40% water while the amounts of added Baekbokryung powder were fixed at 3% and 5%, respectively, as based on the sensory panel results. For the color characteristics of the samples, lightness(L), redness(a) and yellowness(b) values increased in proportion to the added amount of water regardless of the Baekbokryung level. However, the ${\Delta}E$ values of the samples increased with storage time along with the darkening of their surfaces. The samples with high moisture contents, such as the 35 and 40% treatments, maintained a relatively softer texture during 24 hr of storage as compared to the other samples. Also noted was an initial slow increase in hardness up to 12 hr of storage, and then accelerated hardening until 24 hours of storage. Throughout the storage period, th 30% treatment received low scores: the 40% treatment was especially disliked in terms of mashing of the product due to the excess water. Overall, for a soft and moderately chewy product, the optimum Baekbokryung powder and moisture level for Jeolpyuns were suggested as 3 to 5% ranges and 35% respectively. Ultimately, the results of this research will contribute to the possible commercialization of a Jeolpyuns product that contains added Baekbokryung.