• Food Science and Preservation
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• v.13 no.6
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• pp.703-707
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• 2006

The propose of this study was to investigate the changes of available components in Chajogi (Perilla sikokiana B.) by different harvest periods. The Chajogi samples were divided into four groups by harvest period. The four groups were divided into I (harvesting sample at 14, July, 2005), II (harvesting sample at 25, July, 2005), III (harvesting sample at 15, Aug, 2005) and IV sample (harvesting sample at 2, Sept, 2005), and then analysed with regard to the content of proximate compositions, minerals, amino acids, perillaldehyde and anthocyanin. The contents of reducing sugar increased with increasing harvesting periods, while those of crude protein, crude lipid and total amino acids decreased for IV sample as compared to the other samples. The levels of heavy metals in all samples were not detected. The Zn, Fe and Mg contents of IV sample decreased sharply. The perilladehyde contents were 0.36%, 0.42% 0.45%, and 0.35% for I, II, III, and IV products, respectively. III sample as contented to the other samples was shown to have the highest anthocyanine content (1.21% in dry basis). In conclusion, the date of harvesting Chajogi affects the contents of available components.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.10
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• pp.947-955
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• 2010

Most oil and gas reservoirs, which have some light hydrocarbon components, show sensitive phase behavior in response to changes in the composition of the internal fluid. When evaluating and developing plans for oil and gas fields, flash calculation, PVT analysis, and saturation-property calculation are necessary for analyzing reservoir characteristics and pipeline flows. In general, the determination of saturation properties such as dew point and bubble point is considered a difficult task because of the poor convergence of the calculation methods. In this study, several new initial-value-guessing methods and root-finding methods are proposed; parametric analysis were carried out to verify the improvement in convergence. Finally, these new ideas and methods were successfully applied to the new GUI based multi-phase behavior simulator.

• Food Science and Preservation
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• v.6 no.4
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• pp.475-480
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• 1999

The chemical components in different parts such as seed, cotyledon, hull, pod, leaf, stem and root of Korean sword bean(Canavalia gladiata) were determined in this study. The contents of total sugar and protein were relatively higher in cotyledon than other parts. The highest mineral component was K, Ca in root and leaf, respectively. In case of organic acids, relatively higher content of oxalic acid(2,556 mg%), citric acid(573 mg%) was found in leaf and pod, respectively. Among free sugars, the contents of sucrose(3.80%), fructose(2.17%) were the highest contents in hull and stem, respectively. The highest component total amino acids in cotyledon and leaf, pod, stem, and root was glutamic acid(592 mg%), glutamic acid(429 mg%), proline(497 mg%), lysine(328 mg%) and arginine(714 mg%), respectively. Among fatty acids in hull and pod, palmitic acid(32.75%, 21.93%) was high in saturated fatty acid fraction, while linoleic acid(39.15%, 43.03%) was high in polyunsaturated fatty acid fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.196-201
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• 2017

In this study, antioxidant activities, proximate composition, and physicochemical characteristics of tetraploid 'Etteum' variety in Platycodon grandiflorum (SD) were evaluated and compared with those of a domestic diploid variety in P. grandiflorum (ND). Moisture content, crude fat, crude fiber, and crude ash contents were higher in ND, whereas crude protein and carbohydrate content were higher in SD. The amount of crude saponin in SD (2.01%) was higher than that in ND (0.88%). The reducing sugar contents of ND and SD were 3.09% and 2.82%, respectively (P<0.05). The pH level was lower in the ND (ND, 4.98; SD, 5.68). Acidity was 2.74% in ND and 2.34% in SD. Under the Hunter color system, redness was lower and lightness/yellowness higher in SD compared to those in ND. Total phenol contents of ND and SD were 0.100 mg/mL and 0.227 mg/mL, respectively. Antioxidant activities based on 1,1-diphenyl-2-picrylhydrazyl scavenging activity and SOD-like activity of SD were higher than those in ND. Based on these results, SD is a good candidate for food processing in terms of its physicochemical and antioxidative activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.331-337
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• 1996

본 연구는 콩을 이용한 가공식품개발을 목적으로 두유 가열시 기액 표면에 형성되는 SPLF의 제조조건과 이화학적인 특성에 대하여 연구하였다. 고형분이 각각 4.9%, 6.2%, 7.45%, 9.01%인 두유를 $95\pm1^{\circ}C의$ 수욕상에서 가열하면서 순차적으로 얻어지는 SPLF의 중량과 두께를 측정한 결과 고형분이 높은 것일수록 우수하였으며, 시간당 SPLF의 생성률은 고형분에 따라 다른 경향을 보이는 데 높은 고형분에서는 가온 초기에는 생성률이 크나 그 이후 감소하는 경향을 보였다. SPLF의 색도는 걷는 횟수가 증가할수록 흰색은 감소하고 적색과 황색은 증가하여 색차($\Delta$E)가 증가하였다. SPLF의 hardness는 고형분 6.20%인 두유로부터 4번째 걷어진 sheet에서 크게 나타났다. SPLF의 일반성분 분석 결과 단백질의 함량은 3, 4, 5번째 채취한 것이 높았고 지방은 점차 감소하는 경향을 보였으나 탄수화물과 회분은 증가하는 경향을 보였고 SPLF의 주성분인 단백질과 지질의 비는 증가하였으며 당질은 그 함유 비율이 점점 커졌다. 원료콩과 비교한 유리당의 이행률의 분석한 결과, 걷는 횟수에 따라 증가하여 서당은 97%가, stachyose와 raffinose는 각각 89%, 49%가 이행되었다.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.907-910
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• 2011

현대인의 식생활에서 편리성, 기능성, 다양성을 부여할 수 있는 신제품 개발로 기능성 소재를 첨가한 새우젓 분말 seasoning/mix를 제조하였다. 일반성분 중 조단백과 조지방 함량은 새우젓분말이 높게 나타났고, 탄수화물은 SFM-3이 높은 것으로 나타났다. 무기질 중 칼슘, 철분, 인의 함량은 다른 첨가군에 비해 새우젓분말이 높은 것으로 분석되었으며, 나트륨 함량은 새우젓 분말이 낮은 것으로 분석되었다. 색도에 있어서 L값은 표고버섯 첨가군이 어두워지는 경향을 보였으며, a값은 뽕잎분말 첨가군이 높게 나타났다. b값은 백년초가루 첨가군이 높은 값으로 나타났으며 대장균은 음성으로 검출되지 않았다.

• Annual Conference on Human and Language Technology
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• 2018.10a
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• pp.13-18
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• 2018

구문 분석은 문장의 구조를 이해하며 의미의 중의성을 해결하는 것이다. 일반적으로 한국어는 어순 배열의 자유도가 높고 문장 성분의 생략이 빈번한 특성이 있기 때문에 의존 구문 분석이 주된 연구 대상이 되어 왔다. 스택-포인터 네트워크 모델은 의존 구문 파서에 맞게 포인터 네트워크 모델을 확장한 것이다. 스택-포인터 네트워크는 각 단어에서 의존소를 찾는 하향식 방식의 모델로 기존 모델의 장점을 유지하면서 각 단계에서 파생된 트리 정보도 사용한다. 본 연구에서는 스택-포인터 네트워크 모델을 한국어에 적용해보고 이와 함께 어절 정보를 반영하는 방법을 제안한다. 모델의 실험 결과는 세종 구문 구조를 중심어 후위(head-final)를 엄격히 준수하여 의존 구문 구조로 변환한 것을 기준으로 UAS 92.65%의 정확도를 얻었다.

• Proceedings of the KIPE Conference
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• 2013.07a
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• pp.214-215
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• 2013

본 논문은 계통 연계형 인버터 제어에 있어서 계통 임피던스에 의한 계통전압 왜곡을 분석하고 있다. 특히 계통 연계형 인버터의 설계단계에서는 고려되지 않지만, 실제 시스템 구현 시에는 일반적으로 널리 사용되는 저주파트랜스의 누설 인덕턴스에 의한 영향을 살펴보았다. 계통 임피던스에 의해 계통 전압의 왜곡이 발생하고 이로 인해 저차 고조파 성분의 전류가 계통으로 유입되게 되는데, 본 논문에서는 이 저차 고조파에 대해 분석하고, 이를 감쇄시키는 기법을 소개한다. 제안하는 방법은 1.5kW 전압형 인버터의 시물레이션을 통해 검증하였다.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.1
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• pp.152-157
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• 2014

Digital still camera generally uses optical low-pass filter(OLPF) to enhance its image quality because it removes high spatial frequencies causing aliasing. However, the use of OLPF causes some loss of detail. On the other hand, when image are captured by using no OLPF, the moir$\acute{e}$ is generally existed in high spatial frequency region of an image. Therefore, in this paper, moir$\acute{e}$ reduction method in case of using no OLPF is suggested. To detect the moir$\acute{e}$, spatial frequency response(SFR) of camera was firstly analyzed by using ISO 12233 resolution chart. Then, moir$\acute{e}$ region is detected by using the patterns that are related to the SFR of camera. next, this region is analysed in the frequency domain. Then, the moir$\acute{e}$ is reduced by removing its frequency component, which represents inflection point between high frequency and DC components. Through the experimental results, it is shown that the proposed method can achieve moir$\acute{e}$ reduction with preserving the detail.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.