• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.190-192
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• 2005

본 연구는 돈육 후지 부위를 이용하여 건조조건을 달리하여 제조한 돈육 육포의 이화학적, 미생물학적 특성 및 관능적 특성을 조사하여 더 좋은 품질의 육포 제조방법을 확립하기 위하여 실시되었다. 전체적으로 역계단식으로 제조하는 방법이 수분함량, 건조수율, 연도 및 관능적 측면에서 좋은 평가를 받았으며, 재수화를 통한 복원력도 우수하였다. 반면에 일반적으로 시중에서 유통되는 육포의 제조법은 위생적인 측면에서 효과는 있었으나 그 차이는 미미하였고, 오히려 제품의 품질 면에서 낮은 평가를 받았기 때문에 역계단식($72^{\circ}C$(90분)${\to}$$65^{\circ}C$(60분)${\to}$$55^{\circ}C$(60분))으로 제조하는 방법이 우수한 품질의 육포를 생산할 수 있을 것으로 사료되며, 더 많은 연구가 진행되어야겠다.

• Proceedings of the Korea Information Processing Society Conference
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• 2011.04a
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• pp.804-807
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• 2011

현재 인터넷 공격이 날로 증가하고 있는 추세이다. 더불어 그에 관련된 제품들도 많이 나오고 있는 상황이다. 그러나 정작 이런 제품들에 질적인 면에서 품질을 고려하는 노력이 미흡한 사실이다. 본 연구에서는 침입차단시스템(FW) 제품의 현황을 분석하고 효율성 품질평가 방법을 개발하고자 한다. 이를 위해 침입차단시스템 제품 유형을 대상으로 특성과 핵심 기술 요소를 분석하고 현황 조사 및 분석을 바탕으로 침입차단시스템 제품의 품질평가 기준과 평가방법론을 개발하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.629-631
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• 2021

본 논문에서는 웹 기반 서비스 플랫폼 환경에서 3D 모델의 경량화 및 품질 유지를 위한 후처리 방법을 제안한다. 3D 모델을 산업 현장에서 다양한 용도로 활용되기 위해 웹 기반 환경에서의 3D 모델 시각화 서비스가 제공되고 있으며, 최적화된 서비스 제공을 위해 대용량 3D 모델의 경량화 및 품질 유지가 필수적이다. 제안하는 3D 모델의 후처리 방법은 간편한 사용자 조작뿐만 아니라 면의 경량화 가능 및 시각 품질을 유지할 수 있다. 이는 웹 기반 환경에서의 활용을 위한 대용량 3D 모델을 효율적으로 최적화하는 방안이 될 것으로 기대한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.860-866
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• 2011

We conducted this study to investigate the quality characteristics and antioxidant activity of noodles combined with Cheongyang hot pepper juice (CPJ). The noodles were evaluated for cooking properties (weight, volume, water absorption, and turbidity), Hunter's color values, texture characteristics, sensory characteristics, capsaicin, dihydrocapsaicin, polyphenol contents, and antioxidant activity. The cooked weight, volume, and turbidity of the cooked treated noodles were not significantly different from the cooked control noodles but water absorption decreased. The Hunter's color L value of the cooked noodles was not significantly different between treatment types, but there was a significantly higher b value with increasing concentrations of CPJ. The texture characteristics (hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked treated noodles were not significantly different from the cooked control noodles. A sensory evaluation indicated that cooked noodles treated with 2% CPJ were significantly (p<0.05) better than the cooked control noodles. Capsaicin, dihydrocapsaicin, and polyphenol contents, and antioxidant activity were significantly (p<0.05) increased with increasing concentrations of CPJ. In conclusion, CPJ could be used as an ingredient to increase the sensory and antioxidant properties of wheat flour noodles without affecting their quality characteristics.

• Journal of Bio-Environment Control
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• v.30 no.3
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• pp.175-182
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• 2021

This experiment was conducted to find out the possibility of use of reused rockwool and comparison of growth, productivity and quality of tomatoes according to the use of rockwool and coir medium. The experiment was conducted in an automatic controlled greenhouse at Andong National University, College of Life Science, located in Andong, Gyeongsangbuk-do.. As a result of the experiment, there was no difference in the number of leaves, plant height, and leaf area between treatments, and the crown diameter was slightly higher in rockwool medium, also there was no difference between reused rockwool and coir medium. Fruit productivity showed different responses depending on the cultivation environment, but there was no significant difference between rockwool, reused rockwool and coir medium. In addition, the quality of fruit was observed to be different according to the concentration of EC in the medium. Therefore, in tomato hydroponic cultivation, there was no difference in the type of medium in growth, productivity, fruit quality and the environmental and water management had a great effect, and it is expected that the reuse of rockwool will have a positive effect on the economic point of view.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.539-542
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• 2002

Crack sealing is a maintenance procedure that is commonly used to reduce pavement degradation. If cracks in pavements are not sealed, surface water penetration can reduce the strength of the sub-base layers, which can result in increased deflections of the pavement. Reduced strength of the sub-base also accelerates the deterioration of the surface, due to development of greater cracking and potholes. Crack sealing is performed to reduce water and debris penetration, thereby helping to maintain pavement structural capacity and limiting future degradation. The process of sealing cracks in pavements is however dangerous, costly, and labor-intensive operation. Labor turnover and training are increasing problems related to crack sealing crews, and as traffic volumes increase. Automating crack sealing can reduce labor and road user costs, improve work quality, and decrease worker exposure to roadway hazards. The main objective of this research is to develop an automated system for sealing cracks in pavement. Extension of the algorithms and tools presented in this research is also recommended for future study.

• Journal of Digital Convergence
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• v.18 no.11
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• pp.177-185
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• 2020

The spread of COVID-19 has caused confusion in the education field as it has led to the implementation of untact classes without preparation. The purpose of study is to find ways to effectively design and operate untact classes for tax accounting department. The survey and FGI were conducted on professors and learners. As a result, video classes through lecture shooting and PPT-based video conversion were the most utilized. Students prefer these two types most, because they can learn repeatedly regardless of time and space. The improvement measures are as follows. For video classes that reflect various characteristics of the subject, supporting for equipment and human resources is needed, and for professors, teaching support for untact classes and education on equipment manipulation is needed. Continuous Quality Improvement for untact classes should be overhauled. In the future, in-depth research is needed to various majors, this will help find ways of untact classes suitable for the characteristics of the subjects.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.237-242
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• 2019

The purpose of this study was to investigate the optimal amount of alkaline reagent (0.2 or 0.4%) and rice flour (10-40%) for noodle and supplementation, and compare quality characteristics with those of wheat noodles. Texture properties, pH, tension profiles, and cooking quality of noodles supplemented with rice flour and alkaline reagent were measured. Wheat noodles with 0.4% alkaline reagent added displayed increased b values (Hunter's color), pH, hardness, chewiness, tension profiles, and turbidity, and decreased L, and a values, gumminess, weight, and water absorption compared to wheat noodles with 0.2% alkaline reagent added. Hardness and springiness of wheat noodles with 0.4% alkaline reagent added were 35.2 and 0.0118 N, respectively. These values for rice doodles with 0.4% alkaline reagent and 20% rice flour were similar (36.3, 0.0117 N, respectively). This suggests that addition of 0.4% alkaline reagent and 20% rice flour may be the optimal parameters for producing rice noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1823-1829
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• 2012

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.199-199
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• 2012

최근 그래핀의 대면적 합성 및 롤투롤 전사 공정의 개발로 그래핀의 상용화가 가시화 되고 있다. 하지만, 그래핀의 독특한 특성인 선형적이고 밴드갭이 없는 에너지 띠 분포 때문에 반도체 소자로서의 직접적인 적용에는 한계가 있다. 이러한 문제를 해결하기 위한 돌파구로써, 그래핀 복합체의 연구와 개발이 활발히 진행되고 있으며 본 연구에서는 그래핀 복합 적층 구조를 다룬다. 이는 디스플레이, 초고속 반도체 소자, 고성능 광전자소자 및 초고감도 센서 등 다양한 분야에 대한 그래핀의 실용화 가능성이 높아진 것을 의미한다. 특히, 높은 가시광 투과도와 낮은 면저항으로 기존 투명 전극에 대표적으로 사용되고 있는 ITO (Indium Tin Oxide)를 그래핀으로 대체하는 것에 관한 연구가 활발히 진행되고 있다. 하지만 그래핀이 높은 전자이동도를 가지는 것에 비하여 비저항과 투과도 측면에 있어서는 ITO의 성능을 뛰어넘지 못하는 실정이다. 따라서 본 연구에서는 ITO가 가지는 취약점인 기판과의 약한 접착력, 높은 취성, 기판과의 열팽창률 차이 등의 공정상 문제점을 극복하고자 하였다. 그래핀 복합 적층 필름은 플라스틱 기판 (PET) 위에 열 화학기상증착법(Chemical Vapor Deposition, CVD)을 이용하여 합성한 그래핀을 전사하고, ITO 용액을 도포한 다음 다시 그래핀을 씌워 제작하여 샌드위치 구조(sandwich structure)를 형성하였다. 완성된 필름은 광학적, 전기적 특성 분석을 수행하였다. 광학적 분석으로는 라만 분광을 이용한 그래핀 품질평가와 파장대에 따른 광 투과도, 그리고 반사도 측정을 하였으며, 전기적 특성은 면저항을 측정함으로써 분석한다. 결함이 적고, 대면적에 걸쳐 한 층을 이루어야 하는 고품질 그래핀의 요구사항에 따라 라만 분광의 G, 2D, D 띠를 분석하였다. G와 2D 띠의 비율을 통해 그래핀의 층 수를, D 띠의 강도를 통해 결함의 유무를 판단하였다. 또한, 가시광 영역에서 90% 이상의 광 투과도를 보여야 하는 투명 소자의 요구사항 달성 정도를 UV-VIS를 이용하여 확인하였다. 마지막으로, 제작한 필름의 면저항 또한 4-프로브 멀티미터를 이용하여 측정하고, 일반적인 터치스크린의 면저항인 $500{\Omega}/sq$를 만족하는지 평가하였다.