• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.35 no.3
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• pp.145-154
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• 2017

In recent years, demand for 1 / 1,000 digital map production has increased in various fields such as construction and urban planning. As a result, the use of low-cost non-metric cameras that replace expensive aerial photogrammetry equipment is required. In Korea, researches are being continuously carried out to produce a large scale digital map by photographing a small target area with a non-metric camera. However, due to the limitation of the accuracy of the non-metric camera, it is difficult to do digital mapping with stereoscopic photographs. In this study, we tried to verify the possibility of large-scale digital mapping to utilize non-metric camera for public survey. For this purpose, the accuracy of the digital mapping results of the non-metric camera and the results of the DMC camera were compared and analyzed. After performing in-situ self-calibration including 8 standard additional parameters, we plotted to a scale of 1/1,000 and confirmed that the RMSE is suitable for public survey accuracy of ${\pm}0.145m$ in horizontal and ${\pm}0.153$ m in vertical.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.147-154
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• 2010

Gulbi, made of fresh yellow corvenia (Psendosciaena manchurica) that has been salted and dried, is one of the most popular traditional marine foods in Korea. The objective of this study was to develop a method to safely manufacture Gulbi with low levels of oxidation and contamination, by a hot air drying method. Changes in total acidity, pH, salt concentration, thiobarbituric acid-reactive substance (TBARS) and volatile basic nitrogen (VBN) were measured during drying at 30, 35 and $40^{\circ}C$ for 15 days in a hot air-dryer using a semi-dried method. Acidity increased with increasing drying time at all drying temperatures. The pH decreased gradually with increasing drying time. Salt concentration was increased as drying time increased at all drying temperatures due to moisture loss. The VBN increased as drying time increased for all drying temperatures. Data indicate that the drying at $35^{\circ}C$ appears to have a significant sensory and physicochemical advantage in Gulbi products.

• Korean Journal of Food Science and Technology
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• v.46 no.3
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• pp.309-314
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• 2014

To improve the standardized quality of gochujang produced by major companies, the quality characteristics of 29 gochujang samples produced by regional small- and medium-scale manufacturers were determined. The average moisture content, crude protein content, pH, acidity, and salinity of gochujang from regional manufacturers were found to be 34.32-45.53%, 5.07-5.68%, 4.61-4.92, 3.30-3.72%, and 9.93-16.14%, respectively. The contents of reducing sugar, amino type N, and capsaicinoids were found to be 16.81-29.81%, 191.72-660.55 mg%, and 32.49-79.58 mg/kg, respectively, and the ${\alpha}$- and ${\beta}$-amylase activity were 2.52-4.15 and 26.36-36.47 U/g, respectively. These values varied significantly across regional manufacturers. In addition, overall, gochujang had a range of 23.93-55.64% moisture content, 4.01-7.30% crude protein content, 105.47-1092.00 mg% amino type N content, and 8.74-181.50 mg/kg capsaicinoid content. These results indicate that the quality characteristics of gochujang showed a wide distribution but met the Korean Industrial Standards. Therefore, these data can be used for quality control of gochujang.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.360-368
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• 2017

The objective of this research was to elucidate the physicochemical, structural, pasting and rheological properties of potato starch isolated from a foreign potato cultivar ('Atlantic') and new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun'). Scanning electron microscopy (SEM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), and one-dimensional nuclear magnetic resonance (1D NMR) showed that the structural properties of potato starch did not vary significantly with cultivars. RVA analysis demonstrated that the 'Atlantic' starch had the highest breakdown viscosity among all potato starches. In steady shear rheological analysis, all potato starch dispersions showed shear-thinning behaviors (n =0.63-0.72) at $25^{\circ}C$. The highest apparent viscosity (${\eta}_{a,5}$), consistency index (K), and yield stress (${\sigma}_{oc}$) were observed in the 'Goun' starch dispersion. In dynamic shear rheological analysis, storage modulus (G') and loss modulus (G") values of new domestic potato starch dispersions were higher than those of the 'Atlantic' starch dispersion.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.149-155
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• 2020

This study was conducted to investigate the potential prebiotic activity of an extract from yacon tuberous root on the growth of probiotic strains Bifidobacterium and Lactobacillus. Results showed that the amount of fructooligosaccharides per 100 g fresh root was the highest (7.60 g), followed by sucrose (0.72 g), fructose (0.34 g), and glucose (0.26 g). The in vitro culture test of intestinal beneficial bacteria, including Bifidobacterium longum BORI, B. bifidum BGN4, and B. lactis AD011 showed effective growth on the MRS-Yacon medium containing yacon extract, whereas the growth of Lactobacillus acidophilus AD031, L. plantarum BH02, and L. fermentum BH03 did not differ from that of the control groups. In particular, B. longum BORI showed better growth than the control group after 10 h of incubation. These results indicate that yacon can be a natural prebiotic source of fructooligosaccharides, which can exert a prebiotic effect on intestinal microflora by selectively enriching Bifidobacterium.

• Journal of Food Hygiene and Safety
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• v.29 no.1
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• pp.21-25
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• 2014

Formaldehyde and phenol used in the production of melamine-wares may be intended to come into foodstuffs. So this study investigated the migration of formaldehyde and phenol from 222 articles Articles were cups(14), bowls(75), plates(85), spoons(10), chopsticks(4), food trays(8), rice paddles(4), spatulas(9) and scoops(12). The food stimulants were 4% acetic acid, 20% ethanol, distilled water and n-heptane. Korea regulation (Standards and specifications for food utensils, containers and package) specifies migration limits for formaldehyde and phenol in food stimulants. Formaldehyde and phenol are restricted by 4 mg/L, 5 mg/L respectively. In all cases the migration of formaldehyde and phenol were below the limit set in Korea regulation. The level of formaldehyde and phenol migrated to food simulants were in the range of N.D~2.949 mg/L, N.D~0.078 mg/L respectively. These migration results of formaldehyde and phenol will provide a scientific basis for the safety management of melamine-wares.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.363-369
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• 2014

This study was conducted to investigate the quality characteristics of tofu prepared with addition of cowpea meal (CPM). Any significant difference of L-value between control CPM-O and treatment CPM-I, CPM-II and CPM-III could not be seen as addition ratio of CPM increases (p < 0.05). The b-value of CPM-III (75%) has shown the least value of 14.26, and it has decreased as addition ratio of CPM increases. The result of texture profile did not show any significant difference between control CPM-O and CPM-Iexcept in the case of cohesiveness. The pH range of treatments was 6.36~6.52, which showed no significant difference from controls. The values of turbidity were 1.46~1.81, which had increasing trend as addition ratio of CPM increases. The total bacterial count of CPM-III was $4.40{\times}10^2CFU/g$, which showed significant difference from the control. No Esterichia coli was detected in the control and the treatments. The result of sensory analysis of the treatment CPM-I did not show any significant difference from the control, which implied the treatment CPM-Iwas found to be suitable at the tofu making using byproducts of cowpea-jelly making. Isoflavone glycoside (IG) was contained more on the order of genistin, daidzin, and glycitin, and the content decreased significantly as addition ratio of CPM increases. The content of isoflavone-aglycone (IA) was less than IG, but showed similar behavior of addition ratio of CPM.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1091-1097
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• 2002

In order to improve palatability and quality of traditional kochujang, kiwifruit (Actinidia deliciosa) was added to traditional kochujang fermented for 3 months. Physicochemical and microbial characteristics were investigated during fermentation at $30^{\circ}C$. Moisture contents of all treated kochujangs increased with increasing amount of kiwifruit added during fermentation. pH of kiwifruit-added kochujang was lower than that of the control kochujang, whereas no significant differences in titratible acidity was observed among all treatments. Crude protein and salt contents of kiwifruit-added kochujang were lower than those of the control, whereas no difference in crude fat contents were found. Ethanol and amino-nitrogen contents of 6 and 9% kiwifruit-added kochujang were higher than those of the control. Fructose contents of kiwi-added kochujangs were higher than that of the control. Major organic acids of kochujang were in the order of malic acid > citric acid > succinic acid > acetic acid > lactic acid > oxalic acid. Succinic acid level increased significantly during fermentation and was higher in kiwifruit-added kochujang than in the control. Bacterial cell counts of all treatments were not different, and viable cell count of yeast was slightly higher in kiwifruit-added kochujang only at the initial fermentation period. Sensory evaluation revealed that the addition of 9% kiwifruit was the optimum condition for improving kochujang quality.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1079-1084
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• 2002

Changes in components of onion vinegar during two-stage fermentation were investigated. One sample group (A) was prepared with onion juice by extraction and concentration (15 brix), and the other group (B) was prepared using the same method but supplemented with sucrose. Comparison of glucose (4.1%), fructose (4.2%), and sucrose (0.6%) found in A as major sugars with those (3.2, 3.3, and 4.6%, respectively) of B showed a significant difference in sucrose concentration. During alcohol fermentation, S. kluyvery DJ97 consumed these sugars completely. At 36 hr of alcohol fermentation, concentrations of reducing and total sugars decreased to 0.5 and 0.8%, in A, and 0.4 and 0.6%, in B, respectively. No further changes were detected in the concentrations of these sugars thereafter. From 12 hr of fermentation, alcohol concentrations in groups A and B increased markedly, maximizing at 7.0% at 36 hr A and at 8.2% at 48 hr in B, and finally decreased thereafter in both groups. The detected alcohol components were ethanol, acetaldehyde, methanol, n-propyl alcohol, iso-butanol, and iso-amyl acohol. During acetic acid fermentation, the concentration of acetic acid as the major organic also increased significantly in both groups (4,776.72 and 4,894.93 mg% in A amd B, respectively). Other organic acid contents such as malic and succinic acids were higher in A than B. these results indicate that vinegar is better produced in onion extract with no sucrose supplementation based on its organic acid contents.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.75-76
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• 2001

순환식 펄라이트재배에서 배액 재사용을 위한 양분흡수 모델링을 작성하고자 EC 처리(1.5, 1.8, 2.1, 2.4, 2.7 dSㆍm-1)를 수행하였다. 생육 중기까지 EC 수준에 따른 양액흡수량은 차이가 없었지만 중기 이후 EC가 높을수록 흡수량이 감소되는 경항을 보였다(Fig. 1). NO$_3$-N, P 및 K의 흡수량은 생육기간 동안 처리간 차이를 유지하였는데 N과 K는 생육 중기 이후 일정 수준을 유지하였으나 P는 생육기간 동안 다소 증가되는 경향을 보였다. S의 흡수량은 생육 중기 이후 모든 처리에서 급격한 감소를 보였으며 생육 후기에는 처리간에 차이가 없었다(Fig. 2). 오이의 무기이온 흡수율에서와 같이 흡수량에서도 EC간 차이를 보여 EC를 무기이온 흡수량을 추정하는 요소로 이용할 수 있을 것으로 생각되었다. 무기이온 흡수량은 모든 EC 처리간에 생육 초기에는 차이를 보이지 않았으나 생육중기 이후에는 뚜렷한 차이를 보인 후 생육 후기의 높은 농도에서 그 차이가 다소 감소되는 경향을 보였다. 단위일사량에 따른 양액흡수량과 EC를 주된 변수로 한 오이의 이온 흡수량 예측 회귀식을 작성하였는데 모든 무기이온 흡수량 추정식의 상관계수는 S를 제외한 모든 이온에서 높게 나타났는데 특히 N, P, K 및 Ca에서 높았다. S이온에서의 상관계수는 0.47로 낮게 나타났으나 각 이온들의 회귀식에 대한 상관계수는 모두 1% 수준에서 유의성을 보여 위의 모델식을 순환식 양액재배에서 무기이온 추정식으로 사용이 가능할 것으로 생각되었다(Table 1). 이를 이용한 실측치와의 비교는 신뢰구간 1%내에서 높은 정의상관을 보여 실제적인 적용이 가능할 것으로 생각되었다(Fig 3)..ble 3D)를 바탕으로 MPEG-4 시스템의 특징들을 수용하여 구성되고 BIFS와 일대일로 대응된다. 반면에 XMT-0는 멀티미디어 문서를 웹문서로 표현하는 SMIL 2.0 을 그 기반으로 하였기에 MPEG-4 시스템의 특징보다는 컨텐츠를 저작하는 제작자의 초점에 맞추어 개발된 형태이다. XMT를 이용하여 컨텐츠를 저작하기 위해서는 사용자 인터페이스를 통해 입력되는 저작 정보들을 손쉽게 저장하고 조작할 수 있으며, 또한 XMT 파일 형태로 출력하기 위한 API 가 필요하다. 이에, 본 논문에서는 XMT 형태의 중간 자료형으로의 저장 및 조작을 위하여 XML 에서 표준 인터페이스로 사용하고 있는 DOM(Document Object Model)을 기반으로 하여 XMT 문법에 적합하게 API를 정의하였으며, 또한, XMT 파일을 생성하기 위한 API를 구현하였다. 본 논문에서 제공된 API는 객체기반 제작/편집 도구에 응용되어 다양한 멀티미디어 컨텐츠 제작에 사용되었다.x factorization (NMF), generative topographic mapping (GTM)의 구조와 학습 및 추론알고리즘을소개하고 이를 DNA칩 데이터 분석 평가 대회인 CAMDA-2000과 CAMDA-2001에서 사용된cancer diagnosis 문제와 gene-drug dependency analysis 문제에 적용한 결과를 살펴본다.0$\mu$M이 적당하며, 초기배발달을 유기할 때의 효과적인 cysteamine의 농도는 25~50$\mu$M인 것으로 판단된다.N)A(N)/N을 제시하였다(A(N)=N에 대한 A값). 위의 실험식을 사용하여 헝가리산 Zempleni 시료(15%