• Journal of the Korea Furniture Society
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• v.17 no.2
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• pp.35-47
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• 2006

In 1990s, with the rapid development of the design part and the change of perception, various design competitions in a way to encourage the design industry have repeatedly implemented and abolished. They played positive roles of developing designs and nurturing talents. On the contrary, they caused a lot of problems of standardization of design, loss of identification of competitions, deterioration of the quality of design. Especially, though too many competitions are holding, the level of quality cannot catch up with the quantity, resulting in numerous side-effects. In the field of Furniture Design, many competitions are just an one time events and disappeared. Therefore, it is very difficult to keep the tradition of prestigious competition, playing the adverse role in the development of furniture design and lowering the will of creativeness of designers. In this study, I compared and analyzed the current issues and problems of Gyeonggi Furniture Good Design Contest, one of the representative competition as the national scale competition as of 2006, with examples from home and abroad to find out the positive and developmental methods. At the same time, I provided the ways that can be helpful in the design through the ways to facilitate competition and proposals of desirable competitions.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.445-454
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• 2011

This study was conducted in order to better understand the local and specialty foods of the Yeong-ju region. This study provides basic data for new menu development and commercialization. The results of 384 surveys, which were conducted to determine traditional rice cake production methods and their traits, were analyzed. Samgyetang was ranked top in the survey on recognition, public interest, and frequency of the local foods. Dakjuk was ranked second, followed by Baechujeon and Bopguk, in order. The levels of recognition and preference of specialty foods were in the order of hasuo, peach, apple, and meat. Among the answers in the survey on the popularization and commercialization of local foods, changing of the cooking style for younger generations' taste was considered to be the most important. Holding events to promote regional specialty foods and initiate the public to traditional cooking styles were listed sequentially by importance. The survey results show that promotion of local foods through education, and as well as incorporation of new ingredients are both highly effective ways to commercialize local foods for tourism. The results also indicate that taste, nutrition, and appearance of food should be considered in order to improve quality.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.204-211
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• 2013

The purpose of this study was to determine the optimal mixing conditions for two different amounts of turmeric (Curcuma longa L.) powder and olive oil for the processing of chicken sausage. The experiment was designed according to the central composite design of response surface methodology, with ten experimental points, including two replicates for turmeric powder and olive oil. The physicochemical and mechanical analysis of each sample, including water holding capacity, moisture content, lightness, redness, yellowness, hardness, chewiness, gumminess, and cohesiveness, showed significant differences. The results from sensory evaluations also showed very significant differences in color, flavor, tenderness, chewiness, and overall quality. The optimal formulation, calculated by numerical and graphical methods, was 1.89 g of turmeric powder and 9.77 g of olive oil. Under these conditions, the model predicted pH-6.01, salinity-0.20, WHC-94.88, $L^*$ value-61.13, $b^*$ value-37.45, hardness-$36.66{\times}10^2$ (N), springiness-8.70 (mm), chewiness-$26.88{\times}10^3$ ($N{\times}mm$).

• Korean Institute of Interior Design Journal
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• no.3
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• pp.33-37
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• 1994

Increasing interest and providing educational experience for the public have long been a major ARt Museum goal. This interest raises the question of how visitors respond to museum exhibits. Much researches have been done which indicate the newer and more interactive exhibits are indeed more didactic and enjoyable than conventional exhibits. This study examined the effectiveness of art exhibits which display information about the creative process of developing a work art along with the final work of art to test if they results in more viewer interest and greater appreciation of the final work of art than those which display only the final work of art. In the early part of the 1991 spring, a counterblancing AB/BA quasi-experiment was carried out in the Jhnson Museum of Art, Cornell University. Methods used to collect and measure visitory interest and appreciation were unobtrusive observation and survey questionnaire. As the indirect measurement of visitor interest, attracting power and holding power were measured by unobstrusive observation of visitor time spent, while the direct measurement of visitor interest and appreciation, visitor's interest, understanding , and degree of favorableness were measured by survey questinnaire. Data analysis reached conclusion that the process approach fine art exhibit designs significantly resulted in more viewer interest and greater appreciation of art work than the conventional fine art exhibit design.

• Industrial Engineering and Management Systems
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• v.6 no.2
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• pp.136-145
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• 2007

The selection of suppliers and the determination of order quantities to be placed with those suppliers are important decisions in a supply chain. In this research, a non-linear mixed integer programming model is presented to select suppliers and determine the order quantities. The model considers the purchasing cost which takes into account quantity discount, the cost of transportation, the fixed cost for establishing suppliers, the cost for holding inventory, and the cost of receiving poor quality parts. The capacity constraints for suppliers, quality and lead-time requirements for the parts are also taken into account in the model. Since the purchasing cost, which is a decreasing step function of order quantities, introduces discontinuities to the non-linear objective function, it is not easy to employ traditional optimization methods. Thus, a heuristic algorithm, called particle swarm optimization (PSO), is used to find the (near) optimal solution. However, PSO usually generates initial solutions randomly. To improve the PSO solution quality, a heuristic procedure is proposed to find an initial solution based on the average unit cost including transportation, purchasing, inventory, and poor quality part cost. The results show that PSO with the proposed initial solution heuristic provides better solutions than those with PSO algorithm only.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.5 no.11
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• pp.2160-2174
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• 2011

In this paper, a new technique for color reproduction based on color variation characteristics of digital camera under a dim light condition is proposed. Generally, photographers should adjust a camera exposure properly for obtaining an image with real color tone of subjects. Thus, in case of taking a picture under a dim light condition, the exposure time of a camera has to be relatively longer than the one under a bright light condition. Although images with real color tone of the subject are obtained, the images may get blurred due to the shaky hands of photographer holding the camera. In order to avoid the blur effect, an input image is captured from a camera set as a short exposure time under a dim light condition. Then we propose a method to reproduce color tone of the dim input image. To this end, color variation characteristics which represent color variations of a digital camera are first extracted by analyzing the Macbeth color checker images taken under various exposure values. Then, a color reproduction is performed by an estimation based on the color variation characteristics. Experimental results have shown that the proposed method has achieved better performance of color reproduction, compared with existing methods.

• Korean Management Science Review
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• v.25 no.2
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• pp.89-109
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• 2008

As the importance of logistics is increasing, Enterprises try to design the supply chain(SC) network to minimize the total costs considering inventory holding cost, transportation cost and apply the efficient strategies of supply chain based on SC network. Despite of this efforts, Calculating the logistics costs without reflecting the real components of logistics like the packaging cost, transportation related cost, storage cost, loading & unloading cost, and distribution costs, the companies has many limitation to calculate the logistics cost of real enterprise. For overcoming such problem, this paper is aimed at establishing SC strategies which can be an efficient alternative for a decision making on supply chain, based on existing reference and current logistics networks of 'L' company in Korea. Also, we analyze the interaction effects between strategies as well as install the optimal SC network reflecting concrete logistics components from the viewpoint of total logistics costs using the simulation and statistic methods. we expect that analysis results of this paper would be applied various industries and be utilized to the efficient tools for the decision making by planing and execution of the logistics budget from enterprises.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.323-331
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• 2020

Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2% to 3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%) and guar gum (0.1%, 0.5%, 1.0%) were added to the yogurt as stabilizers. Prepared yogurt samples were kept at refrigeration temperature (4℃±2℃) for 21 days and various quality and sensory parameters were studied at regular intervals (7 days). Results: Results showed that yogurt with 0.5% xanthan gum (T5) was best in terms of preventing syneresis and improving the viscosity, water holding capacity and texture of the product. Additionally, adding gums did not adversely affect the sensorial attributes of the product. Conclusion: Modified gums were found useful in augmenting yogurt quality and therefore addition of gums is highly recommended for manufacturing yogurt.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.11a
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• pp.687-690
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• 2000

Lately, many studies have been progressed for the protection human's lives and property as holding in check accidents happened by human's carelessness or mistakes. One part of these is the development of an autonomouse vehicle. General control method of vision-based autonomous vehicle system is to determine the navigation direction by analyzing lane images from a camera, and to navigate using proper control algorithm. In this paper, characteristic points are abstracted from lane images using lane recognition algorithm with sobel operator. And then the vehicle is controlled using two proposed auto-steering algorithms. Two steering control algorithms are introduced in this paper. First method is to use the geometric relation of a camera. After transforming from an image coordinate to a vehicle coordinate, a steering angle is calculated using Ackermann angle. Second one is using a neural network algorithm. It doesn't need to use the geometric relation of a camera and is easy to apply a steering algorithm. In addition, It is a nearest algorithm for the driving style of human driver. Proposed controller is a multilayer neural network using Levenberg-Marquardt backpropagation learning algorithm which was estimated much better than other methods, i.e. Conjugate Gradient or Gradient Decent ones.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2000.11a
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• pp.465-468
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• 2000

The procedure of semi-solid forming is composed of heating a billet, forming, compression holding and ejecting step. There are several methods to heat a billet during semi-solid forming process such as electric heating and induction heating. Usually in semi-solid forming process, induction heating has been adopted to achieve more uniform temperature of semi-solid material. Although induction heating is better method than any others, however, there is still difference of temperature between internal part and surface part of semi-solid material. Worse yet, in case of high liquid fraction of semi-solid material, liquid of the billet will flow down though solid of the billet still remains, which is very difficult to handle. In the present study, induction heating of semi-solid material with compulsive surface cooling has been performed to obtain uniform distribution of temperature. Distribution of temperature of the billets was measured and compared with that of conventional distribution of temperature. By this new induction heating method, not only temperature over the whole billet become uniform, but also control of temperature is possible.