• Defense and Technology
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• no.8 s.114
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• pp.44-51
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• 1988

캐비닛은 전장에서 기동성 있는 작업공간을 제시하며, 군의 이에 대한 이용도는 이동정비, 지휘통신, 물자수송 등의 측면에서 날로 증가하고 있다. 다음 내용은 서독의 캐비닛 개선에 관한 내용을 번역한 것으로, 개념.계획.완성의 순서로 서술하였다. 이런 점에서 캐비닛은 모체차량으로부터 분리, 운용될수 있어야 하며 핵 및 고주파로부터 방호될 수 있어야 한다는 개념이다. 또한 모체차량의 적재능력 한계로 가능한 캐비닛 자체는 가벼운 재질과 특수제작공법으로 적절한 견고성을 유지할수 있도록 발전시키고 있으며, 사용목적에 알맞도록 캐비닛 내부를 설계, 장비시키고 있는바, 이러한 개선개발 추세를 관련업체나 연구 종사자들이 이해함으로써 개발후 이용도 측면에서 그 효과를 크게 기대할수 있어야 할 것이다.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.05c
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• pp.2233-2236
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• 2003

삽입하려는 암호영상이 원본 전체 이미지 내에 랜덤하게 분포할수록 삽입과 추출성능이 좋아지는데 본 논문에서는 랜덤성이 우수한 오토스테레오그램을 삽입암호영상으로 사용하여 워터마크 하였을 때 복원과 추출성능이 양호함을 알아보았고 이를 이용하여 로고영상을 워터마크하려는 영상의 전 영역에 랜덤하게 고루 분포하게 하여 워터마크 한 후 역으로 변환하여 로고를 찾았다. 영상이 많이 손상되었을 때도 추출된 로고가 육안으로 식별할 수 있을 정토로 견고성이 우수함을 알아보았다.

• Proceedings of the Korea Multimedia Society Conference
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• 2003.05b
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• pp.362-365
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• 2003

본 논문은 DCT기반에서 AC 및 DC 성분에 워터마크를 삽입하는 워터마킹 방법을 제안하였다. DCT는 원영상을 8×8 블록으로 나누어서 행하였으며, 삽입한 워터마크 데이터는 평균 0, 분산 1, 길이가 1000인 정규분포 랜덤시퀀스를 사용하였다. 이 워터마크 데이터의 크기에 따라 DCT의 DC 및 AC 성분에 삽입한다. 제안한 워터마킹 알고리듬의 성능을 확인하기 위해서 컴퓨터 시뮬레이션을 수행한 결과, 제안 방법이 기존의 워터마크 방법보다 비가시성 및 견고성 면에서 우수함을 확인하였다

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.379-383
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• 1997

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch (Amioca) was the highest and followed by those of PFP > Amaizo > Amylomaize VII. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was 70${\times}$10$^3$cp which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to 70${\times}$10$^3$cp and then decreased. As maize starches were autoclaved at 121$^{\circ}C$ with starch: water ratio (1 : 9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, and cohesiveness, and hardness of gel after two cycles of autoclaving-cooling was the highest. Gel properties seemed to be affected by the chain length of amylose rather than the content of amylose.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.192-199
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• 1979

With cells of Streptomyces spp K-45 isolated from soil, the immobilization of glucose isomerase by a series of treatments ; heat, carefully manipulated drying, extrusion with a thickening agent, and glutaraldehyde-induced crosslinking, was presented. This was aimed to obtain a mechanically stable form of whole cell containing glucose isomerase. The resulted pellet form had a good mechanical strength, compared with a commercial product, and showed 26 % of the activity recovery. The specific activity was 48.1 units per g of the dry material. The immobilized glucose isomerase generally showed properties similar to those of the soluble enzyme ; optimal pH at $7.5{\sim}9.0$, optimal temperature at $80{\sim}85^{\circ}C$, activation energy of 10.9 kcal/mole, and $K_m$ for glucose of 10.9M. The immobilized enzyme was very thermostable and pH stable.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.207-213
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• 1996

Effects of replacement of corn starch with Amylomaize Vll starch and addition of enzyme-resistant starch on texture characteristics of com bread (CON) were investigated. Amylomaize-substituted corn bread (AMZ) was made by replacing corn starch with Amylomaize Vll starch. 15% (RSl5) and 30％ (RS30) of butter, was replaced with enzyme-resistant starch (RS) from Amylomaife Vll starch, respectively. Textu,e describing terms were classified according to their physical properties. Result of sensory evaluation characteristics showed that the size of air cells increased as butter replacement level decreased and that hardness increased but springiness decreased as com starch was replaced with Amylomaize Vll starch. The results of Texture Profile Analysis with deformation of 30% and 50% showed that hardness inclosed but cohesiveness decreased as cooling time increased.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.278-285
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• 1997

The effects of three surfactants (SSL, Dimodan, and SE1670) on the properties of cooked nonwaxy and waxy rice during storage were investigated by sensory evaluation, instrumental test, and measurement of retrogradation degree. The results of sensory evaluation revealed that the overall quality of cooked rice was affected by textural characteristics. The addition of surfactant decreased the roughness and hardness of cooked rice, however, increased the stickiness and moistness during the storage in the order of SE, SSL, and Dimodan. In instron test, the hardness of surfactant-added cooked rice was significant lower than that of control. The addition of surfactant decreased the degree of retrogradation both in cooked nonwaxy and waxy rices.

• Korean Journal of Food Science and Technology
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• v.6 no.2
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• pp.65-69
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• 1974

Noodles were made from composite flours based on barley or sweet potato/wheat flour and their quality was assessed to obtain the following results. 1) In noodle sheet and dried noodle formation, barley flour could substitute 100% and sweet potato flour, 70% of wheat flour and their textural characteristics were improved by addition of glyceryl monostearate and sodium polycrylate. 2) Textural parameters such as hardness, cohesiveness and gumminess of noodle sheet and dried noodle were decreased by admixture of barley of sweet potato flour whereas they were increased by use of the additives. Noodle sheet required hardness over 6.2 and gumminess over 430 while dried noodle needed hardness over 6.8. 3) In cooked noodle, replacement of wheat flour and use of additives tended to lower the textural parameters. With respect to the cooking quality, barley flour could substitute 60% and sweet potato flour, 40% of wheat flour. 4) In organoleptic evaluation of cooked noodle with respect to its color, taste and texture, 20% replaced composite flour was not different significantly at 5% level from wheat flour and the quality defect was mainly due to discoloration of the product.

• Applied Biological Chemistry
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• v.33 no.3
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• pp.203-208
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• 1990

The physical characteristics of texture, water holding capacity, color and swelling of soybean curd were studied for 14 varieties of soybeans grown in Korea. The relative water holding capacity, measured by moisture absorption method with using filter paper, was high for Millyang-21. Danyeob and Hwangum, low for Suwon-138, -141 and -142. All of the soybean curd prepared showed negative Sag values, which indicates swelling properties of Tofu as it as released from pressed condition. The most swollen variety was Suwon-138 and the least one was Suwon-142. Generally, soybean curd having high moisture content had low valuss in hardness but no significant relationship was found. Elasticity ud cohesiveness showed a little differences except Suwon-138. Other textural characteristics of fracturability, adhesiveness and gumminess showed a wide range in their values among the varieties.