• Bulletin of the Society of Naval Architects of Korea
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• v.57 no.2
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• pp.4-5
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• 2020

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.10a
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• pp.159-159
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• 1999

• Proceedings of the Korean Environmental Health Society Conference
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• 2001.04a
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• pp.112-116
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• 2001

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.28 no.6
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• pp.16-23
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• 2014

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2001.05a
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• pp.473-476
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• 2001

• Proceedings of the Korean Society of Life Science Conference
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• 2003.10a
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• pp.60-61
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• 2003

• Bulletin of the Korean Chemical Society
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• v.19 no.3
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• pp.273-275
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• 1998

• Magazine of the Korean Society of Agricultural Engineers
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• v.64 no.2
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• pp.55-62
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• 2022

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1239-1245
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• 2005

Hallabong peel oils grown in open field and green house were extracted by hand-pressing flavedo and collected on ice. Volatile flavor components of Hallabong peel oils were identified and compared by using gas chromatography and mass- spectrometry. Forty-four flavor components were identified in open field oil and 45 flavor components in green house oil. (E) -Limonene-1,2-epoxide and neral were identified only in Hallabong oil grown in open field, on the other hand, $\beta$-cubebene, $\beta$-elemene and decyl acetate were detected only in green house oil. Limonene was the most abundant component in both oils as more than 86$\%$ of peak weight, followed by sabinene (1.8$\~$ 3.6$\%$) and myrcene (2.4$\~ $2.6$\%$). The difference of the volatile profile between open field and green house oils were significantly characterized by identification and quantity of alcohol group. The total alcohols in open field and green house oils accounted for 1.8$\%$ and 0.8$\%$, respectively. Among alcohols, the level of linalool was relatively high in open field oil (1.2$\%$), however, it accounted for 0.5$\%$ in green house oil. Flavor properties of fresh Hallabong peel and flesh were also examined by sensory evaluation. Flavor properties of fresh Hallabong grown in open field were relatively stronger on both peel and flesh by sensory analysis. Sweetness was strong in Hallabong flesh from open field, and sourness in that from green house. The sensory evaluation of the preference in consideration of taste and aroma was significantly high in Hallabong grown in open field (p<0.01). From the present study, the stronger flayer properties and the preference of Hallabong from open field by sensory evaluation seem to be associated with the high level of linalool in its peel oil, and the composition of monoterpene hydrocarbons such as sabinene and (E) -$\beta$ -ocimene.

• Nuclear Engineering and Technology
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• v.25 no.3
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• pp.424-429
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• 1993

Numeric characters are printed at the end part of nuclear fuel rod containing nuclear pellets. Fuel rods are discriminated and managed systematically by these characters in the process of producing fuel assembly. The characters are also used to examine manufacturing process of fuel rods in the survey of burnup efficiency as well as in inspection of irradiated fuel rod. Therefore automatic character recognition is one of the most important technologies in automatic manufacture of fuel assembly. In this study, character recognition system is developed. In the developed system, mesh feature extracted from each character written in the fuel rod has been compared with reference feature value stored in database, and the character is thus identified. In the result of experiment, 95.83 percent recognition rate is achievable.