• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.565-572
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• 2013

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature ($110{\sim}140^{\circ}C$) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, $130^{\circ}C$ and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

• 한국공간정보시스템학회:학술대회논문집
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• 2004.12a
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• pp.139-143
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• 2004

최근 고 해상도 위성영상정보의 민간 활용에 대한 수요가 증가하면서 기존의 공간 정보를 다루는 여러 응용분야에서 이에 관련된 많은 연구를 하고 있다. 도시교통 환경 분석을 위하여 위성영상정보를 처리하는 과정에 있어서 도로, 건물, 기타 선 구조와 같은 지형지물을 분석하는 과정은 사용자에 따라 주관적일 수 있다. 이러한 배경에서 수학적 그레이 레벨 모폴로지는 하나의 효과적인 접근으로 간주된다. 본 연구에서 지형지물 추출을 위해 윈도우 운영체제에서 실행되는 실질적인 응용 프로그램을 구현하였다. 이 프로그램에서 주요한 지형지물은 그레이 레벨 영상을 이용하여 개방(opening), 폐쇄(closing), 침식(erosion), 팽창(dilation)의 순차적 처리를 통하여 자동적으로 추출된다. 결과적으로, GDPA, 허프 변환 또는 다른 알고리듬들과 비교시 하나의 이점이 된다. 모폴로지 처리와 같이 본 프로그램은 그레이 레벨 값의 범위에 기반하여 지형지물을 추출을 위한 density slicing 기능 또는 주어진 경계치 보다 작은 화소 군집을 제거하는 처리인 'sieve filtering'을 제공한다. 이러한 기능들은 형태학적으로 처리된 결과를 증대하고 지형지물 종류들을 분리하는데 유용하다. 또한 배경의 제거, 잡음 탐지, 도시 환경 원격 탐사에서의 지형지물 특성화에 기여한다. 본 프로그램을 이용하는데 있어서 IKONOS 위성영상을 이용하여 시험 구현하였다. 결과, 다중 경계치 또는 steve filtering을 이용한 그레이 레벨 모폴로지 처리는 복잡한 지형지물과 많은 데이터로 구성된 고해상도 영상 내의 주어진 대상에서 자동적인 처리와 사용자 정의 sieve filtering으로 인한 효과적인 지형지물 추출 방법으로 간주 된다. 시안을 작성 표준화를 위한 첫 단계 시도를 소개하였다.분석 결과는 문장, 그림 및 도표, 장 끝의 질문, 학생의 학습 활동 수 등이 $0.4{\sim}1.5$ 사이의 값으로 학생 참여를 적절히 유도하는 발견 지향적 인 것으로 조사되었다. 그러나 장의 요약은 본문 내용을 반복하는 내용으로 구성되었다. 이와 같이 공통과학 과목은 새로운 현대 사회에 부응하는 교과 목표와 체계를 지향하고 있지만 아직도 통합과학으로서의 내용과 체계를 완전히 갖추고 있지 못할 뿐만 아니라 현재 사용되고 있는 7종의 교과서가 교육 목표를 충분히 반영하지 못하고 있다. 따라서 교사의 역할이 더욱더 중요하게 되었다.괴리가 작아진다. 이 결과에 따르면 위탁증거금의 징수는 그 제도의 취지에 부합되고 있다. 다만 제도운용상의 이유이거나 혹은 우리나라 주식시장의 투자자들이 비합리적인 투자형태를 보임에 따라 그 정책적 효과는 때로 역기능적인 결과로 초래하였다. 그럼에도 불구하고 이 연구결과를 통하여 최소한 주식시장(株式市場)에서 위탁증거금제도는 그 제도적 의의가 여전히 있다는 사실이 확인되었다. 또한 우리나라 주식시장에서 통상 과열투기 행위가 빈번히 일어나 주식시장을 교란시킴으로써 건전한 투자풍토조성에 저해된다는 저간의 우려가 매우 커왔으나 표본 기간동안에 대하여 실증분석을 한 결과 주식시장 전체적으로 볼 때 주가변동율(株價變動率), 특히 초과주가변동율(超過株價變動率)에 미치는 영향이 그다지 심각한 정도는 아니었으며 오히려 우리나라의 주식시장은 미국시장에 비해 주가가 비교적 안정적인 수준을 유지해 왔다고 볼 수 있다.36.4%)와 외식을 선호(29.1%)${\lrcorner}$ 하기 때문에 패스트푸드를 이용하게 된 것으로 응답 하였으며,

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.42 no.1
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• pp.1-11
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• 2005

Several Solid Freeform Fabrication Systems(SFFS) are commercialized in a few companies for rapid prototyping. However, they have many technical problems including the limitation of applicable materials. A new method of agile prototyping is required for the recent manufacturing environments of multi-item and small quantity production. The objectives of this paper include the development of a novel method of SFFS, the CAFL/sup VM/(Computer Aided Fabrication of Lamination for Various Material), and the manufacture of the various material samples for the certification of the proposed system and the creation of new application areas. For these objectives, the technologies for a highly accurate robot path control, the optimization of support structure, CAD modeling, adaptive slicing was implemented. However, there is an important problem with the conventional 2D lamination method. That is the inaccuracy of 3D model surface, which is caused by the stair-type surface generated in virtue of vertical 2D cutting. In this paper, We design the new control algorithm that guarantees the constant speed, precise positioning and tangential cutting on the 5DOF SFFS. We develop the tangential cutting algorithm to be controlled with constant speed and successfully implemented in the 5DOF CAFL/sup VM/ system developed in this paper. Finally, this paper confirms its high-performance through the experimental results from the application into CAFL/sup VM/ system.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• Journal of Convergence for Information Technology
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• v.11 no.10
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• pp.144-150
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• 2021

The purpose of this paper is to review the direction of the slicing security policy, which is a major consideration in the context of standardization in 5G communication network security, to derive security vulnerability diagnosis items, and to present about analyzing and presenting the issues of discussion for 5G communication network virtualization. As for the research method, the direction of virtualization security policy of 5G communication network of ENISA (European Union Agency for Cybersecurity), a European core security research institute, and research contents such as virtualization security policy and vulnerability analysis of 5G communication network from related journals were used for analysis. In the research result of this paper, the security structure in virtualization security of 5G communication network is arranged, and security threats and risk management factors are derived. In addition, vulnerability diagnosis items were derived for each security service in the risk management area. The contribution of this study is to summarize the security threat items in 5G communication network virtualization security that is still being discussed, to be able to gain insights of the direction of European 5G communication network cybersecurity, and to derive vulnerabilities diagnosis items to be considered for virtualization security of 5G communication network. In addition, the results of this study can be used as basic data to develop vulnerability diagnosis items for virtualization security of domestic 5G communication networks. In the future, it is necessary to study the detailed diagnosis process for the vulnerability diagnosis items of 5G communication network virtualization security.

• Journal of the Korean Society of Radiology
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• v.10 no.6
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• pp.403-409
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• 2016

MRI scan is a useful method in the diagnosis of musculoskeletal excellent contrast of the organization. Depending on the patient's musculoskeletal examinations state the type of aids provided the aid is used there is also challenging as well as the costs do not vary. This study was produced by the use of 3D printing technology, an MRI aids. Aids in the production process, then through 3D modeling and then convert stl files using (3D MAX.2014, Fusion360) slicing programs (Cubicreater 2.1ver., Cura 15.4ver) converted to G-code printed on the FDM scheme (Cubicon Style, output was MICRO MAKE). Output is, but in the FDM to evaluate the SNR on the MRI images were compared to the test is the case before use, and then to produce a Water Phantom case of a PLA, ABS, a TPU thickness 3mm, using aids before, It was evaluated in a clinical image after qualitatively. Obtaining an image of SNR Warter Phantom appeared to have been evaluated as T1 NON $123.778{\pm}28.492$, PLA $123.522{\pm}28.373$, ABS $124.461{\pm}25.716$, TPU $124.843{\pm}27.272$. T2 NON $127.421{\pm}26.949$, was rated as PLA $124.501{\pm}27.768$, ABS $128.663{\pm}26.549$, TPU $130.171{\pm}25.998$. The results did not show statistically significant differences. The use of assistive devices before and after images Clinical evaluation method palliative $3.20{\pm}0.88$, $3.95{\pm}0.76$ after using the aids used to aid improved the quality of the image. Production of the auxiliary mechanism using a future 3D printing is expected are thought to be used clinically, it can be an aid making safe and comfortable than the inspection of the patient is an alternative to improve the problems of the aids used in the conventional do.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• The Korean Journal of Blood Transfusion
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• v.23 no.2
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• pp.115-126
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• 2012

Background: Umbilical cord (UC) is a promising source of mesenchymal stromal cells (MSCs). We compared the characteristics of MSCs from cryopreserved UC with those from fresh tissues, and demonstrated the possibility of UC cryopreservation for acquisition of MSCs from cryopreserved UC. Methods: Each UC was sliced into two types ($1{\sim}2mm^3$ vs. 0.5 cm), and cryopreserved in liquid nitrogen using different media (autologous cord blood plasma, aCBP vs. RPMI 1640). A fresh aliquot of $1{\sim}2mm^3$-sized UC was used as control tissue. After one week, the cryopreserved tissues were thawed and cultured. For the 0.5 cm UC, a slicing step into $1{\sim}2mm^3$ was needed. Cell count, viability, proliferative activity, and surface antigens were determined from harvested MSCs. Several growth factors (EGF, IGF-1, PDGF, TGF-${\beta}$, bFGF, and VEGF), were measured from the culture supernatant. Results: Eleven UC were enrolled in the study. Efficiencies of obtaining MSCs were higher in cryopreserved UC using RPMI 1640, compared with use of aCBP; the same result was observed for 0.5 cm sized UC, compared with $1{\sim}2mm^3$ sized UC. No difference in proliferative activity was observed between MSCs from fresh and cryopreserved UC. The amount of growth factors in culture supernatant using RPMI 1640 was larger than that of fresh tissues. Conclusion: We obtained growth factors from the supernatant as well as MSCs from cryopreserved UC. As with a cord blood bank, in the future, cryopreservation of UC for acquisition of both MSCs and growth factors would be possible in a time of need.

• Journal of Food Hygiene and Safety
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• v.36 no.1
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• pp.42-50
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• 2021

Along with the rapid growth of the food service industry, food safety requirements and hygiene are increasing in importance in restaurants and hotels. Accordingly, there is a need for quick and practical monitoring techniques to determine hygiene status in the field. In this study, we investigated 5 domestic 5-star hotels specifically, personal hygiene (hands of workers), cooking utensils (knife, cutting board, food storage container, slicing machine blade, ice-maker scoop) and other facilities (refrigerator handle, sink). In addition, we examined the hygiene management status of customer contact points (tongs for buffet, etc.) to derive the correlation between the ATP values as a, a verification method. As a result of our five-hotel survey, we found that cooking utensils and personal hygiene were relatively sanitary compared to other inspection items (cookware 92.2%, personal hygiene 91.4%, facilities and equipment 76.19%, customer contact items 88.6%). According to our ATP-based mothod, kitchen utensils (51 ± 45 RLU/25㎠) were relatively clean compared to other with facilities and equipment (167 ± 123 RLU/25㎠). In the present study, we also evaluated the usefulness of the ATP bioluminescence method for monitoring surface hygiene at hotel restaurants. After correlation analysis of surveillance of hygienic status points and ATP assay, most results showed negative and high correlation (-0.64--0.89). Our ATP assay (92 ± 67 RLU/25㎠) of each item after cleaning showed signigicantly reduced results compared to the ATP assay (1020 ± 1254 RLU/25㎠) for normal status, thereby indicating its suitability as a tool to verify the validity of cleaning. By our results, ATP bioluminescence could be used as an effective tool for visual numerical evaluation of invisible contaminants.

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.