• Journal of Korea Foresty Energy
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• v.21 no.2
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• pp.25-33
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• 2002

One of the critical problems to preserve books and documents in libraries and archives is the deterioration. Some of previous results showed that the major cause of paper deterioration was the acid-catalyzed hydrolysis of the cellulose in paper fibres and aging rate of acidic paper was faster than that of alkaline paper. Therefore, It is necessary to remove the acid in the paper for reducing the rate of paper deterioration. It has been reported to extend the useful life of acidic paper by three to five times. Recently, It has been recognized the need for an effective method of deacidifying large quantities of books and document. However, in the previous many reports little attention was paid to the effect of paper additives. In this paper, We carried out experiment about the effect of additives on paper aging and the effect of deacidification by the gaseous ethanolamines (monoehtanolamine, diethanolamine, triehtanolamine). In result, it was found that the strength of aging was in the order of the alum＋rosin＞alum ＞AKD＞ control and the rate of deacidification was in the order of the monoethanolamine＞diethanolamine＞triethanolamine. The treatment with the gaseous ethanolamines caused decreasing of brightness and dropping of fold endurances. However, deacidification by combination treatment of the various gaseous ehtnaolamines prevented from decreasing of brightness and dropping of folding endurances.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.248-258
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• 2011

To analyze die quality characteristics of loaf bread added with waxy black rice flour by its storage period, this study stored loaf bread made of wheat flour added with 10% 20% 30% and 40% of waxy black rice flour for 4 days while measuring water activity, pH, chromaticity and texture. The results of die study are as follows. Based on die results of measurements of water activity of loaf bread added with waxy black rice flour by storage period, die control group and die groups added with 10% and 20% of waxy black rice flour showed significantly low water activity from the $3_{rd}$ day of storage and die groups added with 30% and 40% of waxy black rice flour from the $2_{nd}$ day of storage. As for pH changes over the storage period, only die group added with 40% of waxy black rice flour showed significant pH decreases from die $3_{rd}$ day of storage while the control group and the groups added with 10% and 30% of waxy black rice flour showed significant pH decreases from die $2_{nd}$day of storage. As for the pH of each group of loaf bread by storage days, die loaf bread added with 40% of waxy black rice flour showed significantly higher pH compared to the control group. Brightness decreased significantly from the 2nd day of storage and die yellowness from the $3_{rd}$ day of storage. As for chromaticity changes by storage days, as die amount of added waxy black rice flour increased, L values and b values decreased while redness values significantly increased. Over die storage period, hardness, gumminess and chewiness increased and die waxy black rice flour added groups showed lower increase rates compared to die control group. Especially, die groups added with 30% and 40% of waxy black rice flour showed low hardness changes. Springiness level was decreased as die addition rate of waxy black rice flour was increased, and the group added with 40% of waxy balck rice flour showed die lowest springiness level. It also showed lower cohesiveness up to the 3rd day of storage compared to die day of manufacturing. Therefore, it could be seen that die loaf bread made from wheat flour added with 30% of waxy black rice flour showed better quality feature until die $3_{rd}$ day of storage than die other experimental groups.

• Korean Journal of Remote Sensing
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• v.39 no.1
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• pp.77-86
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• 2023

Ship detection is widely used in areas such as maritime security, maritime traffic, fisheries management, illegal fishing, and border control, and ship detection is important for rapid response and damage minimization as ship accident rates increase due to recent increases in international maritime traffic. Currently, according to a number of global and national regulations, ships must be equipped with automatic identification system (AIS), which provide information such as the location and speed of the ship periodically at regular intervals. However, most small vessels (less than 300 tons) are not obligated to install the transponder and may not be transmitted intentionally or accidentally. There is even a case of misuse of the ship'slocation information. Therefore, in this study, ship detection was performed using high-resolution optical satellite images that can periodically remotely detect a wide range and detectsmallships. However, optical images can cause false-alarm due to noise on the surface of the sea, such as waves, or factors indicating ship-like brightness, such as clouds and wakes. So, it is important to remove these factors to improve the accuracy of ship detection. In this study, false alarm wasreduced, and the accuracy ofship detection wasimproved by removing wake.As a ship detection method, ship detection was performed using machine learning-based random forest (RF), and convolutional neural network (CNN) techniquesthat have been widely used in object detection fieldsrecently, and ship detection results by the model were compared and analyzed. In addition, in this study, the results of RF and CNN were combined to improve the phenomenon of ship disconnection and the phenomenon of small detection. The ship detection results of thisstudy are significant in that they improved the limitations of each model while maintaining accuracy. In addition, if satellite images with improved spatial resolution are utilized in the future, it is expected that ship and wake simultaneous detection with higher accuracy will be performed.

• Journal of Digital Convergence
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• v.14 no.11
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• pp.449-457
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• 2016

At this study, we select five colorful and high-acid fruits: grape, lemon, orange, grapefruit and kiwi, and we made a composite resin specimen and dipped into fruit juice in order to figure out influence that affects on surface corrosion and coloring. We dipped resin specimen into fruit juice by three-day and seven-day interval at $37^{\circ}C$. Control group used the resin that was not dipped into fruit juice. For surface change according to the time, it was observed by using scanning electron microscopy, and it was measured by using spectrophotometer for change of coloring degree. As a result of surface change of resin by using scanning electron microscopy, furrow size between surface particles increased, and rectangular rod-shape structure was emerged, and small prominent particles on bumps disappeared. As a result of coloring degree of resin by measuring spectrophotometer, a difference between experimental group appears with the darkest brightness in the case where it is dipped into grape extracts.

• Journal of the Korean Wood Science and Technology
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• v.37 no.6
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• pp.566-577
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• 2009

The modification of wood color occurs rapidly during the service period at indoor. It is crucial to investigate the characteristics of color change, chemical and microscopical modification of wood at indoor. Wood products made of Japanese cedar at different years were used for this work. The tests were performed in order to evaluate the degree of color change of wood surface, breakpoint of brightness from surface to inside of wood, chemical analysis with FT-IR, and microscopical characteristics using the LM and TEM. Surface color of cedar wood stored indoor were rapidly changed at early stage, particularly ${\Delta}a$ (yellow), and ${\Delta}b$ (red) values were steeply decreased for one year old indoor wood, ${\Delta}L$ (white) value was dropped until 5 years old indoor wood compared with control sample. Decrease of peaks related to polysaccharide and lignin was noticed, especially, lignin was severely degraded. Although degradation of cell wall limited only to surface layers of indoor wood, degradation pattern of indoor wood showed similar degradation pattern to natural weathering of wood during outdoor weathering or wood behavior under artificial UV irradiation.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.1
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• pp.52-58
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• 2015

White ledger usually includes white office paper, computer paper, and copy machine paper. Because these grades need high optical properties, fluorescent whitening agents (FWAs) are widely used in the papermaking process. FWAs are the most powerful and effective chemical used to obtain high CIE whiteness and ISO brightness in papers. The rising demand for white or ultra-white papers has increased the use of FWAs. However, FWAs used in white ledger can restrict its use, even though white ledger is widely used as a raw material in paperboard mills. Therefore, it is necessary to develop methods to control FWAs from white ledger to increase its use in paperboard mills. In this study, the behaviors of disulpho fluorescent whitening agent (D-FWA), tetrasulpo fluorescent whitening agent (T-FWA), and hexasulpho fluorescent whitening agent (H-FWA) during the recycling process were identified as a first step to remove FWAs from white ledger. We prepared four types of papers (dyed with D-FWA, T-FWA, and H-FWA), disintegrated these papers, and made handsheets. This recycling process was carried out three times in a laboratory. After each round of recycling, the hand-sheets' CIE whiteness and fluorescence index were measured, and the distribution of FWAs in the Z-direction was observed using CLSM images. FWA reductions in the model papers were calculated using fluorescence indices as a function of the number of recycling. FWAs in handsheets containing T-FWA and H-FWA decreased linearly as a function of the number of recycling, but D-FWA did not show a significant reduction in the fluorescence index after recycling. T-FWA and H-FWA showed similar distributions of D-FWA after recycling. Therefore, as much T-FWA and H-FWA as possible must be detached in the early processes of papermaking at paperboard mills.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.210-215
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• 2009

In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.28 no.2
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• pp.471-489
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• 1998

For the successful endodontic treatment, root canal should be cleaned thoroughly by accurate mechanical and chemical canal preparation and sealed completely with canal filling material without damaging the periapical tissues. The accuracy of the root canal length measurement is a prerequisite for the success of the endodontic treatment, and the root canal length is often determined by the standard periapical radiographs and digital tactile sense. In this study, the accuracy and the clinical usefulness of Digora/sup (R)/, an intraoral digital imaging processor and the conventional standard radiographs were compared by measuring the length from the top of the file to the root apex. 30 single rooted premolars were invested in a uniformly sized blocks and No.25 K-file was inserted into and fixed in each canal. Each block was placed in equal distance and position to satisfy the principle of the bisecting angle and paralleling techniques and Digora/sup (R)/ system's image and standard periapical radiographs were taken. Each radiograph was examined by 3 different observers by measuring the length from top of the file to the root apex and each data was compared and analyzed. The results were as follows; 1. In the bisecting angle technique, the average difference between the Digora/sup (R)/ system and standard periapical radiograph was 0.002 mm and the standard deviation was 0.341 mm which showed no statistically significant difference between the two systems(p>0.05). Also, in the paralleling technique, the average difference between these two system was 0.007 mm and the standard deviation was 0.323 mm which showed no statistically significant difference between the two systems(p>0.05). 2. In Digora/sup (R)/ system, the average difference between the bisecting angle and paralleling technique was -0.336 mm and the standard deviation was 0.472 mm which showed a statistically significant difference between the two techniques(p<0.05). Also, in the standard periapical radiographs, the average difference between the bisecting angle and paralleling technique was 0.328 mm and the standard deviation was 0.517 mm which showed a statistically significant difference between these two techniques(p<0.05). 3. In Digora/sup (R)/ system and the standard periapical radiographs. there was a statistically significant difference between the measurement using the bisecting angle technique and the actual length(p<0.05), But there was no statistically significant difference between the measurement using the paralleling technique and the actuallength(p>0.05). In conclusion. the determination of the root canal length by using the Digora/sup (R)/ system can give us as good an image as the standard periapical radiograph and using the paralleling technique instead of the bisecting angle technique can give a measurement closer to the actual canal length. thereby contributing to a successful result. Also. considering the advantages of the digital imaging processor such as decreasing the amount of exposure to the patient. immediate use of the image. magnification of image size. control of the contrast and brightness and the ability of storing the image can give us good reason to replace the standard periapical radiographs.