• Agricultural and Biosystems Engineering
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• v.4 no.1
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• pp.1-7
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• 2003

Internal defects such as browning of the flesh and blackening and rot of the ovary of pear can be easily developed because of the inadequate environmental conditions during the storage and distribution of fruit. The quality assurance system for the agricultural product is to be settled in Korea. All defected agricultural products should be excluded prior to the distribution to enhance the commercial values. However, early stage on-line defect detection of agricultural product is very difficult and even more difficult in a case of the internal defects. The goal of this research is to develop a system that can detect and classify internal defects of agricultural produce on-line using VIS/NIR transmittance spectroscopy. And Shingo pear, which is one of the famous species of Korean pear, was used for the experiment. Soft independence modeling of class analogy (SIMCA) algorithm was employed to analyze the transmittance spectroscopic data qualitatively. On-line classification system was constructed and classification model was developed and validated. As a result, the correct classification rate (CCR) using the developed classification model was 96.1 ％.

• Journal of Magnetics
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• v.8 no.1
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• pp.18-23
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• 2003

In our previous work, microstructure and magnetic properties of two-phase exchange-coupled $Sm_2Fe_{15}Ga_2C_{x}$/$\alpha$-Fe nanocomposites have been investigated by means of x-ray diffraction, transmission electron microscopy and magnetization measurement. It was found the exchange coupling between the magnetically hard phase $Sm_2Fe_{15}Ga_2C_{x}$ and the magnetically soft one ${\alpha}$-Fe results in an enhancement of the remanence. The sizes of crystallites of both phases are, however much larger than the Block domain-wall width of the magnetically hard phase. This microstructure gives rise to a concave demagnetization curve and consequently reduces the maximum energy Product. In order to improve their magnetic properties, a few Percent of Zr, which may be effective to refine the microstructure through rapid quenching, was introduced into the nanocomposites. The addition of Zr was found to improve the magnetic properties significantly, Under optimum heat-treatment conditions, the remanence, coercivity and maximum energy Product increase from 0.65 T, 0.48 T and 50 kJ/$m^{3}$ for the Zr-free sample to 0.72 T, 0.77 T and 71.6 kJ/$m^{3}$ for the 1 at.% Zr-containing one, respectively, The improvements of magnetic properties are due to the refinement of microstructure by the addition of Zr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• Journal of Communications and Networks
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• v.17 no.4
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• pp.351-361
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• 2015

In this paper, a new decoding scheme is proposed to improve the error correcting performance of low-density parity-check (LDPC) codes in high signal-to-noise ratio (SNR) region by using post-processing. It behaves as follows: First, a conventional LDPC decoding is applied to received LDPC codewords one by one. Then, we count the number of word errors in a predetermined number of decoded codewords. If there is no word error, nothing needs to be done and we can move to the next group of codewords with no delay. Otherwise, we perform a proper post-processing which produces a new soft-valued codeword (this will be fully explained in the main body of this paper) and then apply the conventional LDPC decoding to it again to recover the unsuccessfully decoded codewords. For the proposed decoding scheme, we adopt a simple product code structure which contains LDPC codes and simple algebraic codes as its horizontal and vertical codes, respectively. The decoding capability of the proposed decoding scheme is defined and analyzed using the parity-check matrices of vertical codes and, especially, the combined-decodability is derived for the case of single parity-check (SPC) codes and Hamming codes used as vertical codes. It is also shown that the proposed decoding scheme achieves much better error correcting capability in high SNR region with little additional decoding complexity, compared with the conventional LDPC decoding scheme.

• Journal of the Microelectronics and Packaging Society
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• v.22 no.3
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• pp.45-50
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• 2015

The goal of this research is the create novel magnets with no rare-earth contents, with larger energy product by comparison with currently used ferrites. For this purpose we developed nano-sized hard-type/soft-type composite ferrite in which high remanent magnetization (Mr) and high coercivity (Hc). Nano-sized Ba-ferrite, Ni-Zn ferrite and $BaFe_{12}O_{19}/Ni_{0.5}Zn_{0.5}Fe_2O_4$ composite ferrites were prepared by sol-gel combustion method by use of glicine-nitrate and citric acid. Nanocomposite ferrites were calcined at temperature range $700-900^{\circ}C$ for 1h. According to the X-ray diffraction patterns and FT-IR spectra, single phase of NiZn-ferrite and Ba-ferrite were detected and hard/soft nanocomposite ferrite was indicated to the coexistence of the magnetoplumbite-structural $BaFe_{12}O_{19}$ and spinel-structural $Ni_{0.5}Zn_{0.5}Fe_2O_4$ that agreed with the standard JCPDS 10-0325 data. The particle size of nanocomposite turn out to be less than 120 nm. The nanocomposite ferrite shows a single-phase magnetization behavior, implying that the hard magnetic phase and soft magnetic phase were well exchange-coupled. The specific saturation magnetization ($M_s$) of the nanocomposite ferrite is located between hard ($BaFe_{12}O_{19}$) and soft ferrite($Ni_{0.5}Zn_{0.5}Fe_2O_4$). The remanence (Mr) of nanocomposite ferrite is much higher than that of the individual $BaFe_{12}O_{19}$ and $Ni_{0.5}Zn_{0.5}Fe_2O_4$ ferrite, and $(BH)_{max}$ is increased slightly.

• IE interfaces
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• v.15 no.1
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• pp.73-81
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• 2002

In mobile phone, complex user interface tend to cause the degradation of product usability. This problem is mainly due to the small hardware user interface of mobile phone. That is, because many functions must be operated in small hardware interface, the principle of one-to-one mapping between a function and a control is disregarded in design, often. In order to resolve this problem, users' characteristics must be considered in the user interface design of mobile phone. So, users' basic characteristics that must be considered in the user interface design of mobile phone were studied through two experiments, questionnaire survey and user testing.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.326-334
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• 2016

This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (a_w) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of 0, 10, and 15%) and roasting process were applied to enhance quality of jerky product. After spent hen meat was ground, formulated, reformed and then dried in convection oven at 85℃ for 2 h followed by 60℃ for 1 h, all jerky samples showed values of a_w ≤0.85 with total aerobic bacteria, yeast and mold and Staphylococcus aureus counts were reduced to undetectable levels. Moreover, the results showed that the 15% glycerol added jerky showed superior quality, indicated by the lowest a_w, low protein aggregation as evaluated by sorption isotherm and the lowest shear value as compared to sorbitol added and control samples (p<0.05). Regardless effect of humectant, roasting could improve the quality of the jerky via enhanced sensory attributes by increasing color, appearance, flavor and overall acceptability scores (p<0.05). Therefore, spent hen meat could be used as a potential raw material for jerky in which soft product texture obtained by the addition of glycerol and intense flavor resulted from roasting process after drying, leading to sensory acceptance.

• Journal of Multimedia Information System
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• v.3 no.3
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• pp.85-90
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• 2016

We firstly tried to understand consumers' purchasing tendencies and mainly focused on designing a platform model that offers integrated support. C2B (Customer to Business) orders integrate with a consumption platform of a B2C (Business to Customer) model, and integrated support aims at design, supply, processing, and distribution of a fashion business. All the information such as orders, sales, production, supply, and settlement of accounts is synchronized under the C2B, B2C, and O2O (Online to Offline) environment so that accurate information can be shared in real time. Our platform automatically handles with a net income of a product designer, manufacturer, and shipping company once shipping is confirmed.

• JSTS:Journal of Semiconductor Technology and Science
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• v.6 no.4
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• pp.240-245
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• 2006

Viterbi decoder is composed of BMU(Branch metric Unit), ACSU(Add Compare Select Unit), and SMU(Survivor path Memory Unit). For high speed viterbi decoders, ACSU is the main bottleneck due to the compare-select and feedback operation. Thus, many studies have been advanced to solve the problem. For example, M-step look ahead technique and Minimized method are typical high speed algorithms. In this paper, we designed a bit-level ACSU(K=3, R=1/2, 4bit soft decision) based on those algorithms and switched the matrix product order in the backward direction of Minimized method so as to apply Code-Optimized-Array in order to reduce the area complexity. For experimentation, we synthesized our design by using SYNOPSYS Design compiler, with TSMC 0.18 um library, and verified the timing by using CADENCE verilog-XL.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.