• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.04a
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• pp.122-122
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• 2002

• Transactions of the Korean Society of Automotive Engineers
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• v.19 no.1
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• pp.32-37
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• 2011

In car refinishing, the paint film characteristics of clear coat play an important role in appearance quality. Thus, Primarily in this research, the variance of brightness with the change of the thickness of paint film is investigated. Besides, as changing the thickness of paint film, the correlation between surface leveling(which is one of appearance characteristics) is investigated in this research. Throughout this investigation, we come to know that the increase of clear coat paint film thickness leads the improvement of appearance characteristics within specific range of thickness. Furthermore, the fact that too thick paint film does not increase the brightness or appearance characteristic any more is known. The optimum thickness of clear coat film for the best and appearance characteristics is derived from this research and more efficient way of determining optimum thickness of paint film is found. Particularly, haze value and waviness have more influence on vividness than brightness. Throughout all experiments, the appearance characteristics are much better at painted horizontally than vertically. These results are derived due to the facts that to obtain the same paint film thickness at painted vertically with painted horizontally is difficult and the way of vertical painting is different from horizontal painting. Therefore, the improvement of vertical painting and horizontal painting are required.

• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.159-161
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• 2001

지난 수 십년 동안 단위 길이당의 질량이나 지름의 변동은 섬유 공정 및 품질 관리에 있어서 매우 중요한 특성으로 알려져왔다. [1,2] 특히 방적사의 균제도는 최종 제품의 성능이나 외관을 결정하는 중요한 요인중의 하나로 그 특성을 밝히기 위해 불균제 지수, 스펙트로그램, 자기 상관 계수도 등이 사용되어져 왔다. (중략)

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.483-489
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• 2010

An image analysis-based soft sensor is designed and applied to automatic quality classification of product appearance with color-textural characteristics. In this work, multiresolutional multivariate image analysis (MR-MIA) is used in order to analyze product images with color as well as texture. Fisher's discriminant analysis (FDA) is also used as a supervised learning method for automatic classification. The use of FDA, one of latent variable methods, enables us not only to classify products appearance into distinct classes, but also to numerically and consistently estimate product appearance with continuous variations and to analyze characteristics of appearance. This approach is successfully applied to automatic quality classification of intermediate and final products in industrial manufacturing of engineered stone countertops.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.685-693
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• 2003

The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40％ of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60％) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18％) of non-glutinous rice flour was added. The yellowness value was high when 25g(30％) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9％) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6％) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3％) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40％) of black sesame, 50g(60％) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

• Fashion & Textile Research Journal
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• v.19 no.3
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• pp.344-352
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• 2017

This study investigated the formability and appearance performance of 20 women's worsted fabrics. For this purpose, 10 foreign fabrics (9 Italian + 1 Japan fabrics) were prepared and 10 domestic worsted fabrics for women were made in Cheil woolen textile company for comparing with foreign fabrics. The mechanical properties of the 20 fabrics were measured using KES-FB and FAST systems; subsequently, fabric formability (F) and total appearance value (TAV) were calculated and compared with a virtual 3-D simulation silhouette by i-designer CAD system. The fabric formability of the domestic fabrics, calculated by KES-FB system, was lower than foreign fabrics, which was assumed to be caused by the stiff tactile property. The result was similar to that of the FAST system. Good wearing performance of the foreign worsted fabric was assumed to be caused by high extensibility and the compressibility of the fabrics. The TAV's of the domestic fabrics were also lower than foreign fabrics. Both the correlation between TAV and formability by the KESFB system and the correlation between TAV and formability by FAST system showed a good correlation coefficient. Fabric formability between KES-FB and FAST systems also showed a good correlation. The 3-D simulation silhouette of the foreign fabric by i-designer CAD system appeared superior to the domestic one, and assumed to be attributed to the low extensibility of the weft direction, stiff bending and high shear properties of the fabric.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.08a
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• pp.177-177
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• 2010

티타늄 화합물은 뛰어난 물리적 특성과 인체 무해성을 가지고 있어 생체, 내식 및 내마모 재료 등에 널리 응용되고 있으며, 다양한 색상 구현을 통한 미려한 외관 등 기능성을 위한 표면처리 분야에도 많은 관심을 받고 있다. 이중 질화 티타늄은 금색을 대체할 수 있는 물질로 코팅방법과 기판온도, 바이어스, 질소유량 등과 같은 공정변수 제어를 통해 그 물성을 변화시킬 수 있어 기능적 측면과 함께 미려한 외관처리에 응용이 가능하다. 본 연구에서는 아크(cathodic arc) 코팅 시스템을 이용하여 다양한 조건에서 TiN 박막을 제조하고 그 특성을 평가하였다. 아크 장비는 화합물 박막을 코팅할 수 있는 아크 소스와 시편 홀더, 가스 주입구, 시편 가열장치 그리고 배기 장치로 구성되어 있고, 아크 소스에 장착된 타겟은 99.5%의 Ti 타겟을 사용하였다. 시편과 타겟 간의 거리는 약 31cm이며, 시편은 알코올과 아세톤으로 초음파 세척 된 강판(냉연 강판), 실리콘 웨이퍼를 사용하였다. 시편을 진공용기에 장착하고 ${\sim}10^{-6}$ Torr까지 진공배기를 실시하고, Ar 가스를 진공용기 내로 공급하여 ${\sim}10^{-4}$ Torr에서 시편에 bias (Pulse : 400V)를 인가한 후 아크를 발생시켜 약 5분간 청정을 실시하였다. 플라즈마 청정이 끝나면 시편에 인가된 bias를 차단하고, 질소 유량, 온도, bias, 시간 등의 공정변수에 따라 코팅을 실시하였다. 질소의 유량이 80sccm 일 때, Ti 금속 결정구조가 나타났는데, 이는 질소와 충분하게 반응하지 못한 Ti이 기판에 코팅되어 나타나는 현상으로 판단된다. 색상변화에서는 질소 유량이 증가함에 따라 노란색이 짙어지며, TiN은 시편에 인가되는 bias 전압이 높아질수록 붉은색이 증가하고, 온도에 따른 큰 변화는 관찰되지 않았다. 공정변수에 따른 반사율 변화는 TiN의 경우 질소 가스 유량이 200sccm, bias 150V, 공정 온도 200도에서 반사율이 가장 높았으며, 코팅 시간이 짧을수록 반사율이 높아지는 경향을 나타냈다. 따라서 본 연구에서 얻어진 결과를 외관 코팅 분야에 응용한다면 장식성과 외관의 경도, 내마모성, 내식성의 향상 등 많은 장점을 가질 것으로 예상된다.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.539-550
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• 2014

The purpose of this study was to determine the optimal mixing ratios of three different ingredients of Polygonum multiflorum Radix powder, butter, and sugar for the development of recipe for cookies with Polygonum multiflorum Radix powder. Response surface methodology based on a five level and three variables by central composite design was employed to obtain the best possible combination for the ratios of Polygonum multiflorum Radix powder ($X_1$), butter ($X_2$), and sugar ($X_3$). The analytical results of the physical and mechanical properties for each sample including color L (P<0.01), color a (P<0.01), color b (P<0.01), spread ratio (P<0.001), and hardness (P<0.001) showed significant differences. The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), texture (P<0.001), flavor (P<0.01), taste (P<0.01), and overall quality (P<0.001). The optimal compositional ratios were determined to be 4.00 g for the Polygonum multiflorum Radix powder, 75.42 g for the butter, and 45.67 g for the sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.653-659
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• 2006

다중 객체 추적이란 컴퓨터 비전의 한 분야로, 주어진 비디오 시퀀스 내에서 관심 있는 객체들을 추적하는 것을 말한다. 다중 객체 추적 시스템은 감시 시스템, 사용자 행동 인식, 스포츠 중계, 비디오 회의와 같은 다양한 응용 분야에 핵심 기반 기술로 쓰이고 있어 그 중요성이 매우 크다. 본 논문은 감시 목적의 다중 객체를 추적하는 방법에 대하여 다룬다. 감시 시스템의 특성상, 객체의 외관이나 움직임 등에 대한 가정을 하기가 어렵다. 따라서 본 논문에서는 크기, 색, 형태 같은 객체의 단순하고 직관적인 외관 특성을 이용하면서도, 객체들끼리 부분적으로 혹은 완전히 겹쳐졌을 때에도 객체들의 위치를 적절히 추적할 수 있는 방법을 제안한다. 본 논문에서 제안하는 방법은 객체들의 경로에 대한 정보를 유지하는데 그래프 구조를 이용한다. 그래프를 확장하고, 제거하여 영상에 대한 정보를 추론한다. 크게 보면 객체들을 영역 레벨, 객체 레벨 두 단계에 걸쳐 추적한다. 영역 레벨에서는 각 객체들이 있을 수 있을만한 영역에 대한 가설을 세우고, 객체 레벨에서는 각 가설에 대한 검증을 한다. 제안된 방법은 직관적인 정보만을 이용하여 서로 다른 형태의 객체를 빠르게 추적할 수 있음을 보여준다. 다만 객체의 외관 정보만을 이용하였기 추적하기 때문에, 객체가 다른 객체에 의해 완전히 가려진 채 또다시 다른 객체와 겹쳐지면, 정확한 추적이 되지 않는다. 이를 해결하기 위해서는 객체가 겹쳐졌을 때, 그 관계에 대한 정보를 모아야 하는데 이는 향후 연구를 통해 해결하고자 한다.