• Journal of Korea Multimedia Society
• /
• v.13 no.11
• /
• pp.1715-1727
• /
• 2010

Although a hand haptic interaction which provides direct and natural sensation is the most natural way of interacting with VR environment, the hand haptic interaction has still limitations with respect to the complexity of articulated hand and related hardware capabilities. Particularly, virtual assembly simulation which refers to the verification process of digital mockup in product development lifecycle is one of the most challenging topics in virtual reality applications. However, hand haptic interaction is considered as a big obstacle, because difficulty initial grasping and non-dextrous manipulation remain as unsolved problems. In this paper, we propose that common hand haptic interactions involves two separate stages with different aspects. We present the hand haptic interaction method enables us to stably grasp a virtual object at initial grasping and delicately manipulate an object at task operating by one's intention. Therefore, proposed method provides the robustness using grasping quality and dextrous manipulation using physically simulation. We conducted experiments to evaluate the effectiveness of our proposed method under different display environments -monoscopic and stereoscopic. From 2-way ANOVA test, we show that the proposed method satisfies two aspects of hand haptic interaction. Finally, we demonstrated an actual application of various assembly simulation for relatively complex models.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.42 no.1
• /
• pp.45-55
• /
• 2016

Light shows various optical behaviors such as reflection, absorption, and scattering on skin for individuals. In particular, reflection of light from the skin has been widely used as the brightness index of the skin of individuals through the measurement of the physical quantity of spectral reflectance. Therefore, the study of light behavior on skin would be useful for the preparation of new evaluation method in the development stage of make-up products. In this study, multi-dimensional analysis for spectral reflectance behavior of light on individual skin was performed using Kubelka-Munk model. Also, we analyzed the contribution of skin parameters such as skin thickness and hemoglobin, which could affect the spectral reflectance, using above model and literature information. Base on this, we calculated the theoretical reflectance of normal women for visual light, which showed good agreement with the measured reflectance. Our study of light propagation in skin based on Kubelka-Munk model provides useful insight for the development of personalized cosmetic in the near future.

• The korean journal of orthodontics
• /
• v.28 no.6 s.71
• /
• pp.927-935
• /
• 1998

The purpose of this study is to investigate the changes of mechanical properties and surface topography of various nickel titanium wires after heat sterilization for recycling with quantitative method. The materials used were four kinds of nickel titanium orthodontic wires including a Korean product. Experimental specimens were treated with two kinds of heat sterilization methods ; dry heat ($180^{\circ}C$, 60min) and autoclave ($121^{\circ}C$, 15-20psi, 30min). Mechanical properties were evaluated by tensile test with Instron 4466 (load cell capacity:.1000 kg, cross head speed:5mm/min, grip distince:40mm in room temperature). Surface topography of various wires was compared with each other qualitatively by using scanning electron microscopy and quantitatively by using profilometer. The findings were analyzed statistically with student t-tests. The results were as follows; 1. Neither method of heat sterilization had any effects on tensile properties of the nickel-titanium wires used in this experiment. 2. Before heat sterilization, the surface smoothness was highest in Optimalloy, followed by Align and Sentalloy, with NiTi showing the lowest smoothness value. 3. In surface topography, Align and Optimalloy were not influenced by heat sterilization. NiTi, on the other hand, had increased roughness after dry heat sterilization and Sentalloy showed the same tendency after each of the two heat sterilization procedures.

• Journal of Conservation Science
• /
• v.27 no.4
• /
• pp.431-440
• /
• 2011

The thermal expansion coefficient of epoxy/inorganic additives composites was controlled by changing the amount of the inorganic additives such as talc and fused silica. The epoxy resin comprises hydrogenated bisphenol A (HBA)-based epoxide, difunctional polyglycidyl epoxide (DPE) as a diluent and isophorone-diamine (IPDA) as a crosslinking agent, which was subsequently mixed with inorganic additives (talc and fused silica). The thermal expansion coefficient was decreased by increasing amount of inorganic additives, nearly to fresh granite. Fused silica was more effective than talc in lowering the thermal expansion coefficient. Additionally, lexural and tensile strengths of the composites were getting lower and higher with the amount of the inorganic fillers, respectively. It was thus concluded that an epoxy composite containing inorganic fillers was developed to show much lower thermal expansion coefficient, similar to fresh granite, than the neat epoxy resin, and also proper mechanical strengths for applications.

• Food Science of Animal Resources
• /
• v.32 no.4
• /
• pp.483-490
• /
• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Food Engineering Progress
• /
• v.21 no.2
• /
• pp.167-173
• /
• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Journal of Distribution Science
• /
• v.9 no.2
• /
• pp.49-59
• /
• 2011

A franchise can be said to be the main method of distribution and marketing. It appears to be the future of the retail industry and is one of the world's fastest growing businesses sectors, as many policy reports and research results have acknowledged. Korea's franchise industry began in the 1970s, spread out into many areas (including food services, retail, and the service industry), and has grown by over 10% each year ever since. The industry's influence on the national economy becomes ever greater. Although the size of the franchise industry is expected to grow as it spreads and as the government expands its support, it has not yet attracted much academic interest. Research has so far been very fragmented. The main interest has been the relationship and conflicts between the head offices and the affiliates. No study has yet occurred on whether the concepts of satisfaction and intent to conclude a contract directly affect the success or failure of the affiliates. Few studies have empirically inquired into the demographic characteristics and abilities of the affiliates that significantly affect their results. Domestic franchise industries must prepare to leap from quantitative to qualitative growth. Most important is the need for affiliate headquarters and affiliates to build confidence between them. A friendly and reliable relationship between affiliate headquarters and affiliates will eliminate distrust from the franchise and maintain a healthy franchise system. This study suggests that current and prospective heads of affiliation should concentrate not on attracting affiliates but on investment and techniques of affiliate support. They should work on the reinforcement of brand power, the appropriate affiliate business environment, systematic education/training, taking burdens off the affiliate business persons, consolidating the relationship with the affiliate business persons, marketing mix factors (e.g. products, price conditions, logistics and shipping services, promotion, supervising and supervisor, operation procedures/processes, and material evidence); these all greatly affect the success or failure of the affiliate business. Supporting the affiliates is an important factor that enhances their results and satisfaction and consequently increases the positive recommendations to others and the ratio of recurrent conclusions of contracts, which ultimately generate the growth of the franchises. In addition, it is suggested that prospective franchise founders should make every effort to choose a good head office since the characteristics of the head office greatly influence the success of the affiliates. This study is significant in that it grasps the characteristics of the head office of affiliation and of the affiliates that influence affiliate results in ways not yet academically attempted.

• Food Science of Animal Resources
• /
• v.30 no.6
• /
• pp.896-904
• /
• 2010

HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.

• Food Science and Industry
• /
• v.51 no.4
• /
• pp.278-301
• /
• 2018

Although more than 80% of living organisms are found in marine ecosystems, only less than 10% of marine resources have been utilized for human food consumptions and other usages. It is well known that marine resources (fish, shellfish and algae) have exceptional nutritional properties; however, their functional characteristic has not been completely discovered. It is believed that metabolites (organic compounds, proteins, peptides, lipids, minerals, etc.) play an important role to show its biological properties. Marine proteins and peptides are considered to be future drugs due to their excellent biological activities with a fewer adverse side effect. Marine peptides show several biological activities, including antimicrobial, antioxidant, anti-inflammatory, anti-cancer, anti-viral, anti-tumor, anti-diabetic, anti-hypertensive, anti-coagulant, immunomodulatory, appetite suppressing and neuroprotective effects. Therefore, the pharmaceutical, nutraceutical, and cosmeceutical companies have been paid attention to the marine peptides to commercialize into products. This current review mainly focused on the above mentioned biological activities of marine peptides and protein hydrolysates as a functional food and pharmaceutical applications. To commercialize these materials in industrial level required large quantity in high-purity level, and it is complicated to produce huge quantity from the marine resources due to insufficient raw materials, unavailability of raw materials through a year, hinder the growth with geographical variations, and availability of compounds in extreme small quantities. The best solution for these issues is to introduce new modern technologies such as artificial intelligence robots, drones, submersibles and automated raw material harvesting vessels in farming industries instead of man power, which will lead to 4th industrial revolution.

• Food Science of Animal Resources
• /
• v.33 no.4
• /
• pp.531-541
• /
• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.