• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.38.2-38.2
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• 2010

Biomimetc is a new domain of learning that proposes a solution getting clues from nature. There seems to be a sign of this phenomenon in fields of Renewable Energy. Foe example, Wind power was imitate the whale's fin that was improve efficiency of generating energy. This study focused on the photovoltaic generation as the instance of applying biomimetic. Efficiency is the most important factor in field of Photovoltaic generation. When given solar cell taking the sun light, most important fields of the study are absorb more light and increase the quantity of generation. For improving efficiency, the solar cell were builded up textures of taking a pyramid form, such a surface structure taking a role for remaining the light. This effects do the role as increasing absorbing efficiency. Such phenomenon calls Light Trapping, locking up the light on the surface of solar cell for a long time. Light is a vital factor to plants in the nature. Plants grow up through the photosynthesis that absorbing light for growth and propagation. So, plants make a effort how can absorb more the light in poor surroundings. This study set up a goal that imitates the minute surface structure of plants and applies to the existing solar cells's surface structure, so it can improve the efficiency of absorbing light. We used Light Tools software analyzing geometrical optics to analyze efficiency about new designed textures on the computer. We made a comparison between existing textures and new designed textures. Consequently, new designed textures were advanced efficiency, absorbing rates of light increasing about 7 percent. In comparison with existing and new textures, advancing about 20 percent in the efficient aspect.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Tribology and Lubricants
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• v.30 no.1
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• pp.59-63
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• 2014

Laser Surface Texturing(LST) is a surface engineering process used to improve tribological characteristics of materials by creating patterned microstructures on the mechanical contact surface. In LST technology, a pulsated laser beam is used to create arranged dimples on a surface by a material ablation process, which can improve such as load capacity, wear resistances, lubrication lifetime, and reduce friction coefficients. In the present study, the effect of multi-scale LST on lubricant regime was investigated. A pulsed Nd:YAG laser was applied on the bearing steel(AISI 52100) to create arranged dimples. To optimize the surface texturing effect on friction, multi-scale texture dimples with some specific formula arrays were fabricated by combining circles, ellipses and the laser ablation process. The tribological testing of multi-scale textured surface was performed by a flat-on-flat unidirectional tribometer under lubrication and the results compared with that of the non-textured surface. Through an increase in sliding speed, the beneficial effect of multi-scale LST performance was achieved. The multi-scale textured surface had lower friction coefficient performances than the non-textured surface due to the hydrodynamic lubrication effect.

• Journal of the Korea Computer Graphics Society
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• v.20 no.1
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• pp.13-19
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• 2014

In this paper, we introduce a real-time method to render a 3D scene using image-based lighting. Previous approaches for image-based lighting focused on diffuse reflection and mirror-like specular reflection. In this paper, we provide a simple preprocessing approach to efficiently approximate Phong reflection model, which has been used for computer graphics applications for several decades. For diffuse reflection, we generate a texture map for diffuse reflection by integrating the source image in preprocessing step, similarly to the previous approaches. We adopt the similar idea to produce a set of specular reflection maps for various material shininess. By doing this, we can render a dynamic scene without high computational complexity or numerous texture map access.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.244-249
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• 2006

Castella sponge cake was prepared by partially replacing wheat flour with Chungkukjang, a Korean fermented soybean. The physico-chemical, textural and sensory characteristics were then investigated. Specific volume and expansion ratio decreased with increasing Chungkukjang content. The addition of Chungkukjang decreased the moisture content and increased the protein content of castella. Color determination showed addition of Chungkukjang darkened the internal color of castella, probably due to browning caused by the Maillard reaction. Castella with 20 or 30% Chungkukjang had a higher textural hardness than other castellas. A sensory panel perceived that the external and internal color of castella darkened with Chungkukjang substitution. When Chungkukjang was added at or above 20%, castella had a weaker sweet flavor, a stronger roasted flavor, and less lightness and softness than other castellas as perceived by the sensory panels. Up to 30% of the wheat flour could be replaced by Chungkukjang without diminishing acceptability.

• Korean Chemical Engineering Research
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• v.59 no.2
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• pp.159-164
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• 2021

As the attachable-type wearable devices have received considerable interests, the need for the development of high-performance electrode materials of fabric or textiles type is emerging. In this study, we demonstrated the electrochemical property of CNT fibers electrode as a flexible electrode material and its non-enzymatic glucose sensing performance. Surface morphology of CNT fibers was observed by SEM. And the electrochemical characteristics were investigated by cyclic voltammetry, electrochemical impedance spectroscopy and chronoamperometry. The CNT fibers based sensor exhibited improved sensing performances such as high sensitivity, a wide linear range, and low detection limit due to improved electrochemical properties such as low capacitive current, good electrochemical activity by efficient direct electron transfer between the redox species and the electrode interface. Therefore, this study is expected to be used as a basic research for the development of high performance flexible electrode materials based on CNT fibers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.377-383
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• 2009

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender were investigated after 2, 24, and 48 hrs of storage at $5^{\circ}C$. A central composite design was used for treatment arrangement. The trehalose were added in 0, 3, 6, 9 and 12% levels and Sun-Tender added in 0, 0.3, 0.6, 0.9, and 1.2% levels to dry rice flour. The mixture amounts of trehalose and Sun-Tender on texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) were optimized using response surface methodology (RSM). The two independent variables selected for the RSM were amounts of trehalose ($X_1$) and amounts of Sun-Tender ($X_2$). The predicted value at stationary point or a minimum for texture hardness by RSM was found as 591.5440 after 24 hrs of storage at $5^{\circ}C$. Also the adhesiveness, hardness, cohesiveness and sweetness by sensory characteristics were significantly different as compared to the control. The results suggested that a Korean rice cake (Karedduk) added with mixture of trehalose and Sun-Tender can be made from the mixture amounts of trehalose 9.5826% and Sun-Tender 0.2216% in retarding retrogradation.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.655-665
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• 1993

The added levels of dongdong-ju, soy bean and fermentation time were selected as factors affecting the quality of Jeung-pyun (Korean fermented steamed rice cake) through pretest. The standing height ratio was significantly raised after the 1st and 2nd fermentation by the soy bean treatment. As the amount of dongdong-ju and soy bean were increased, the values of specific volume and expansion ratio for Jeung-pyun were increased. The effects of fermentation time did not show any significant differences. The pH of Jeung-pyun dough was significantly higher when the amount of dongdong-ju decreased and the amount of soy bean increased. Reducing sugar content of Jeung-pyun significantly augmented with raised amount of soy bean. As the amount of soy bean was increased, the hardness, springiness and cohesiveness of Jeung-pyun measured by rheometer significantly decreased. The optimum conditions for Jeung-pyun preparation were found to be 30g dongdong-ju, 2g soy bean solid and 180 minutes of fermentation time per 100g rice flour basis. Soy bean treatment had primary influence on Jeung-pyun preparation.

• Journal of KIISE:Computer Systems and Theory
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• v.37 no.3
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• pp.184-193
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• 2010

This paper proposes a biological iridescence BRDF(Bidirectional Reflectance Distribution Function) compression and rendering method. In the graphics technology, iridescence sometimes is named structure colors. The main features of these symptoms are shown transform of color and brightness by varying viewpoint. Graphics technology to render this is the BRDF technology. The BRDF methods enable realistic representation of varying view direction, but it requires a lot of computing power because of large data. In this paper, we obtain reflection map from iridescence BRDF, analyze color of reflection map and propose representation method by several colorfully concentric circle. The one concentric circle represents beam width of reflection ray by one normal vector. In this paper, we synthesize rough concentric by using several virtually optical normal vectors. And we obtain spectrum information from concentric circles passing through the center point. The proposed method enables IBR(image based rendering) technique which results is realistic illuminance and spectrum distribution by one texture from reduced BRDF data within spectrum.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.339-343
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• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.