• Journal of Broadcast Engineering
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• v.28 no.1
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• pp.79-89
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• 2023

A multi-view display is regarded as the most practical technology to provide a three-dimensional effect to a viewer because it can provide an appropriate viewpoint according to the observer's position. But, most multi-view displays with flat shapes have a disadvantage in that a viewer watches 3D images only within a limited front viewing angle. In this paper, we proposed a spherical display using a ball lens with spherical symmetry that provides perfect parallax by extending the viewing zone to 360 degrees. In the proposed system, each projection lens is designed to be packaged into a small modular array, and the module array is arranged in a spherical shape around a ball lens to provide vertical and horizontal parallax. Through the applied optical module, the image is formed in the center of the ball lens, and 3D contents are clearly imaged with the size of about 0.65 times the diameter of the ball lens when the viewer watches them within the viewing window. Therefore, the feasibility of a 360-degree full parallax display that overcomes the spherical aberration of a ball lens and provides a wide field of view is confirmed experimentally.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1388-1398
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• 2015

Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.