• Journal of Korean Association for Spatial Structures
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• v.15 no.3
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• pp.61-68
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• 2015

A study on BRP(Building Rapid Printing) technology is in an initial stage although general 3d printers are being developed in a great speed and with fruitful outputs. Even some laboratories in advanced countries have difficulties in their research due to many technological restrictions and have not produced a practical output yet. This paper proposed distinct directions in which the research of this aera should be developed and this manifested four areas - printing speed, reinforcing tech, material tech and nozzle tech and those areas were proposed with concrete development alternatives and objects.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.05a
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• pp.732-734
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• 2023

Facial Action Units Detection (FAUs) problem focuses on identifying various detail units expressing on the human face, as defined by the Facial Action Coding System, which constitutes a fine-grained classification problem. This is a challenging task in computer vision. In this study, we propose a Prompt Tuning approach to address this problem, involving a 2-step training process. Our method demonstrates its effectiveness on the Affective in the Wild dataset, surpassing other existing methods in terms of both accuracy and efficiency.

• Journal of environmental and Sanitary engineering
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• v.11 no.2
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• pp.43-52
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• 1996

Using rotating biological contactor(RBC) with artificial endogenous stage and aerobic fixed biofilm reactor(AFBR), organic material removal and biological nitrification of piggery wastewater has been studied at a pilot plant. RBC was operated in the endogenous phase at a interval of every 25 days. The concentration of COD, BOD and TKN in influent wastewater were from 2,940 to 3,800 mg/L, from 1,190 to 1,850 mg/L and from 486 to 754 mg/L respectively. The maximum active biomass content represented as VSS per unit aera was $2.0mg/cm$^{2}$ and biofilm dry density of $17mg/cm^{3}$ was observed at biofilm thickness of $900{\;}{\mu}m$. It was observed that the pilot scale RBC/AFBR process exhibited 72 percentage to 93 percentage of BOD removal, In order to obtain more than 90 percentage of BOD removal, the organic loading rate to the RBC/AFBR process should be maintained less than $0.09{\;}m^{3}/m^{2}{\cdot}day(125.9g{;\}BOD/m^{3}{\cdot}d$. The TKN removal efficiencies was from 45.5 to 90.9 percentage according to vary influent loading rate, It was estimated that the RBC/AFBR process consumed approximately 6.2 mg/L(as $CaCO_{3}$) of alkalinity per 1 mg/L of $NH_{3}$-N oxidized as the nitrification took piace.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.14 no.2
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• pp.159-166
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• 1996

It has the imfortant significance to study of 3 dimensional precision surveying and analysis system for conservation of culutral properties. This study is about to efficient precision surveying methods and analysis of digital information data for conservation of cultral properties. We acquire the photos and construct the 3 dimensional digital information in 1 n accuracy, and carry the spatial analysis to five story pagoda at Chongrimsa temple site of National Treasure No. 9 of Korea. In result, we carry the 3 dimensional modelling accurately and the efficient geometrical analysis of sections, calculation of the aera, volumn, and position and slope of con-trial axis. So, we expect efficient use of as well study of art history as safety diagonise for the preservation of cultural properties.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.1
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• pp.96-99
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• 2003

The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

• Journal of Broadcast Engineering
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• v.25 no.3
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• pp.418-427
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• 2020

The measurement of meat freshness at meat markets is important for the health of consumers. Currently a variety of sensors have been studied for the measurement of the meat freshness. Therefore, the analysis of sensor data is needed for the reduction of measurement errors. In this paper, we analyze the freshness measurement data of ten sensors based on deep learning. The measured data are composed of beef, pork and chicken, whose reliability and noise-robustness are examined by a deep neural network. Further, to search for multiple sensors better than a torrymeter, PCA (principle component analysis) is carried. Then, we validated that the performance of the three sensors outperforms the torrymeter in the experiment.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1764-1768
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• 2004

This study was performed to examine the levels of biogenic amines (BAs) in foods of animal origin such as egg, ham, sausage, milk, cheese and yoghurt distributed on Korean domestic markets, and to compare the results with those of western countries. Egg yolk had more BAs than egg white. BAs detected in ham samples were the highest level in barbecued tender loin ham. Sausage samples had less BAs than ham samples. However, the delicatessen sausages had significantly higher levels of histamine than the other sausage samples (p<0.001). Cadaverine, spermidine and spermine were detected in market milks and their concentrations were very low compared with other samples. In Cheddar cheese, tyramine (44.46${\pm}$0.83 ${\mu}$g/g) was the major BA. The major BA of stirred yoghurt samples was histamine. These results suggest that BAs of the foods of animal origin distributed on Korean domestic markets were not much different from those of western countries and would not cause any harmful effect to consumers.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1168-1178
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• 2018

The present study aimed to characterise anti-oxidant peptides from water-soluble protein extracts of Hanwoo beef and evaluate their anti-proliferative effect on human colorectal carcinoma cells (HCT116). Antioxidant peptides were purified from the low-molecular-weight fraction (<3 kDa) of Hanwoo beef extract. Antioxidant activity of peptide fractions was determined using the oxygen radical absorbance capacity (ORAC) assay. Purified peptide (P3) displayed higher ORAC activity than the low-molecular-weight fraction ($202.66{\mu}M\;TE/g$ vs $167.38{\mu}M\;TE/g$ of dry matter, respectively) (p<0.05). The peptide sequence of P3 was Cys-Cys-Cys-Cys-Ser-Val-Gln-Lys (888.30 Da). The novel peptide P3, at $250{\mu}g/mL$, also significantly inhibited HCT116 cell proliferation up to 25.24% through phosphorylation of ERK, JNK, and p38 kinase (p<0.05). Hence, antioxidant peptide P3 from Hanwoo beef extract can be used as an antioxidative and anticancer agent in the functional food industry.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.