• Proceedings of the KAIS Fall Conference
• /
• 2011.05a
• /
• pp.105-108
• /
• 2011

최근 직접도를 높인 새로운 Package 형태인 CSP가 널리 사용되고 있다. 이러한 CSP는 Ball과 Pitch가 눈으로 판별 할 수 없을 정도로 매우 작은 Size로 사람의 눈으로는 검사가 불가능하다. 본 연구에서는 CSP 의 종류 중 FC-CSP의 외관 검사가 가능하도록 2D 검사기 시스템을 구성하고자 한다.

• Journal of the Institute of Convergence Signal Processing
• /
• v.1 no.1
• /
• pp.89-96
• /
• 2000

In this paper, we propose a vision algorithm for the inspection of very small RF-chip inductor which is used in mobile-communication terminal. The proposed method divides coil part from the inductor body by local adaptive thresholding and integral projection method. After dividing work, the coil components are extracted by thinning and labelling techniques. The test items are the number of turns, the intervals in coil, and the measure of uniformity between the extracted lines. If the values of these are more than the specific value a tested product is decided bad one. In the simulation, the proposed method has a good performance.

• Korean journal of food and cookery science
• /
• v.21 no.5
• /
• pp.685-692
• /
• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2008.06a
• /
• pp.19-20
• /
• 2008

• The Optical Journal
• /
• s.96
• /
• pp.37-44
• /
• 2005

• Proceedings of the Korean Society of Laser Processing Conference
• /
• 2001.05a
• /
• pp.75-77
• /
• 2001

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2011.06a
• /
• pp.423-424
• /
• 2011

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.663-669
• /
• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Plant Journal
• /
• v.9 no.4
• /
• pp.31-36
• /
• 2013

In order to extend a hot gas parts replacement cycle of a gas turbine, blade row 1 from low pressure turbine, which has a significant impact on the cycle, has been selected from stored set after one cycle use. Taking into account the status of the first stage moving blade in LP turbine operated more than 27,000 equivalent operating hours(EOH) and the replacement cycle in the same type of gas turbine, the replacement of the high temperature components installed on the GT, a study subject, can be extended from 24,000 to 27,000 EOH.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2012.05a
• /
• pp.841-842
• /
• 2012