• Food Science and Preservation
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• v.12 no.6
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• pp.613-616
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• 2005

The aging degree of Kimchi fermented at $4^{\circ}C$ for 29 days was evaluated by the correlation between the flavor and the acidity analysis. The Kimchi fermentation induced a gradual reduction in pH and an increase in acidity from $0.26\%$ (initial) to $1.15\%$ (29th day). Flavor pattern of the fermented Kimchi was obtained by the electronic nose system with 12 metal oxide sensors. Electronic nose analysis could differentiate the flavor profiles of Kimchi according to the fermentation periods, making 5 group in the principal component analysis (PCA) plot Therefore, aging degree of Kimchi could be differentiated by flavor patterns analysed by electronic nose.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.356-362
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• 1998

The study is to predict fermentation time of Korean style soybean paste by portable electronic nose that has six metal oxide sensors. Korean style soybean paste using Aspergillus oryzae was fermented at $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$. The changes of sensitivity by electronic nose, amino nitrogen and reducing sugar were observed during fermentation. Sensitivities of six metal oxide sensor were decreased with increase of fermentation time while amino nitrogen was increased. Sensor #3 and #4 showed good correlation between sensitivities of the sensors and fermentation time $(r^2=0.71{\sim}0.95)$. And the good correlation between sensitivity by electronic nose and the produced amino nitrogen was shown until soybean paste was fermented. Portable electronic nose using metal oxide sensor (#3 and #4) could predict fermentation time of Korean style soybean paste.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.314-321
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• 1999

This study was performed to test application possibility of electronic nose with 32 conducting polymer sensor arrays for aroma analysis of persimmon vinegar. The 20, 30, 40, 50, 60, and $70^{\circ}Bx$ persimmon vinegar concentrates were prepared by vacuum concentration at $55^{\circ}C$. The recovery yield of water soluble solid to concentrates was 55.5% on $20^{\circ}Bx$ persimmon vinegar concentrate. As the concentration of persimmon vinegar concentrates increased, pH of concentrates increased and acidity as acetic acid decreased. From sensory evaluation for persimmon vinegar concentrates, as the concentration of persimmon vinegar concentrates increased, their cooking odor and umami taste increased, sour taste and acidic odor decreased, salty odor and astringency were not changed. Aroma analysis by electronic nose (AromaScan) showed no difference in normalized pattern and odor intensity among persimmon vinegar concentrates. All quality factors among concentrates also were less than 1.042. And so the electronic nose with conducting polymer sensor was not suitable for aroma analysis of persimmon vinegar concentrate.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Proceedings of the IEEK Conference
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• 2001.09a
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• pp.135-138
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• 2001

본 논문에서는 3D 레이저 스캐너로 입력된 3차원 얼굴 영상에서 코의 특징 정보를 이용하여 얼굴을 인식하는 알고리즘을 제안하였다. 특히 3차원 영상은 주변의 조명 변화에 크게 영향을 받지 않는 장점이 있다. 이러한 정보를 이용하여, 제안된 알고리즘에서는 얼굴에서 가장 두드러지게 보이는 코의 3차원 정보를 이용하여 인식하는 알고리즘을 제안한다. 먼저 코를 추출한 다음, 회전된 3차원 영상에 대하여 정규화를 실시하고, 등고선을 이용한 영역기반의 방법과 특징기반의 방법을 이온하여 인식을 수행한다. 등고선을 이용한 영역기반은 3차원 얼굴 영상을 코끝의 좌표를 기준 점으로 등고선의 값이 10, 20, 30이 되는 영역을 추출 한 후 데이터 베이스 값들과 비교하여 각각의 차 영역에 대한 무게중심(X, Y), 픽셀 수, 분산을 구하여 순위가 가장 높은 것을 취한다. 특징 기반의 방법으로, 얼굴에 있어서의 실제의 코의 길이, 높이, 너비를 구하여 그 차가 가장 적은 것을 취한다. 위의 2가지 방법을 이용하여 인식을 수행 결과 100%의 인식률을 나타내었다.

• Proceedings of the KIPE Conference
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• 2019.11a
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• pp.31-33
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• 2019

본 논문에서는 고주파 변압기 대신 무선 전력 전송 시스템을 적용해 양방향 전력 전송을 가능케 해주는 loosely coupled dual-active-bridge 컨버터에서, 코일 간 전송 효율을 높이기 위한 코일 형상 설계에 관한 연구를 진행하였다. 유한 요소법을 통해 여러 형태의 페라이트 코어에 대해 해석했다. 페라이트 코어 형태가 I-자 일 때 가장 높은 quality factor의 코일을 얻을 수 있었다. 또한, I-core의 ferrite plate의 크기에 따라 무선 전력 전송의 효율을 결정하는 코일의 coupling coefficient와 코일의 quality factor가 변하고 trade-off 관계가 있음을 확인하였다. 3cm의 air-gap에 대해 최대 효율을 가지는 코일 형상을 설계하여 시뮬레이션을 통해 97.8%의 코일간 전송효율을 얻었다.

• The Science & Technology
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• v.35 no.1 s.392
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• pp.80-81
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• 2002

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.47 no.2
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• pp.1-7
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• 2010

This paper presents empirical equations indicating the high frequency performance characteristics of air-cored induction coil sensors with their constructional parameters. An air-cored induction coil sensor is widely used due to good linearity at low frequency ranges but the sensor has weakness of relatively low sensitivity to the magnetic field. At high frequency ranges, the sensitivity can be dramatically increased, largely depending on the frequency of the injected field, and this property can be a great asset to some electromagnetic inspections, since they utilize the interrogating current with a fixed frequency. The application of this property of the coil sensor requires the estimation of its high frequency performance. We made experiments on the frequency responses of the coil sensors under diverse constructional conditions and, on the basis of the experimental results, the high frequency performance, such as the resonant frequency and the sensitivity at the frequency, was estimated, as a function of the constructional parameters of the coil sensor. The good agreements between experimental and estimated data were reported.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.117-121
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• 2016

The objective of this study was to analyze the flavor patterns of commercial Korean distilled spirits using a mass spectrometry-based electronic nose and an electronic tongue. Thirteen types of domestic distilled spirits were used for analysis. The flavor patterns of the distilled spirits were clearly identified through discriminant function analysis of the raw materials. The obtained data of the electronic nose analysis showed that the flavor pattern of the distilled spirits aged in oak barrels was not significantly different from that of the general distilled spirits. According to the results of the electronic tongue, the distilled spirits made with rice had a stronger flavor than those made with foxtail millet. Compared to the sensitivity value of each taste sensor, the distilled spirits showed various intensities of sourness and umami. Therefore, an electronic nose and electronic tongue could be successfully used for quality evaluation and new product development of distilled spirits.

• Journal of Korean Electronics
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• v.24 no.8
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• pp.48-54
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• 2004