• The Journal of Korean Institute for Practical Engineering Education
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• v.2 no.2
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• pp.36-41
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• 2010

Many references are available in the area of Fourier transformation. But some differences are found in the mathematical expressions provided in the references. These circumstances prohibit beginners from understanding and using Fourier transformation method. In this paper, relating mathematical expressions are epitomized and some numerical results are compared and interpreted to understand Fourier transformation. Fourier transformation results are displayed for representative input signals and some characteristics are summarized.

• Proceedings of the KIEE Conference
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• 1993.07a
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• pp.90-92
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• 1993

Stability analysis is an essential work in the operation and planning of power system. There are two categories, direct method and indirect method, and indirect method calculates the trajectories of states by numerical methods. Popular method using explicit integration has relatively low accuracy, so a more accurate method is requested. By the consideration of bus voltage variation, Runge-Kutta 4th order method can be made more accurate, but this scheme need much computation time. Through three recipes, computational cost of proposed method can be reduced. So the proposed method has improved accuracy and slight rise in cost. the method was tested on the IEEE 14 bus system.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• The Korean Journal of Food And Nutrition
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• v.28 no.2
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.153-159
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• 2015

This study was conducted to develop food for the elderly, which are well-shaped and easy to chew and swallow. The amounts of water and gelatin were adjusted to facilitate breaking down of the food with the tongue. In the aging society, it is necessary to support the development of a variety of products that can ease the intake functions of swallowing and chewing, while complementing with the essential nutrients supplements; such products can be actively commercialized in the elderly industry. Various types of food, for elderly with difficulties in chewing and swallowing, were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in the appearance (p<0.01), saltiness (p<0.01) and overall quality (p<0.01). The optimum formulation of pan fried flat fish, calculated by numerical and graphical method, was 8.54 g of salt and 6.34 g of olive oil. Moisture content, hardness, and adhesiveness of pan fried flat fish were 84.77%, 250, and -1.20, respectively. The result showed that easily chewable and swallowable pan fried flat fish for the elderly will have sufficient competitiveness, considering its safety, taste, and preference. This study may provide the basic materials for the development of easily chewable and swallowable foods for elderly.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.512-524
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• 2013

The purpose of this study was to investigate the antioxidative effects of Mori Cortex Radicis powder and to determine the optimal mixing ratio of Mori Cortex Radicis powder and water in the preparation of bread. The optimal sensory composite recipe was determined by producing bread with different levels of Mori Cortex Radicis powder and water. The analysis was performed using response surface methodology and a sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. In terms of the antioxidative effects of Mori Cortex Radicis powder, the $IC_{50}$ for total phenolic content and DPPH free radical scavenging activity were 149.56 GAE/g dry powder and 137.77 /mL respectively. Measurement results of the mechanical properties showed differences in volume (p<0.05), baking loss (p<0.05), yellowness (p<0.01), lightness (p<0.01), redness (p<0.01), hardness (p<0.01) and springiness (p<0.05). The sensory measurements showed significant values for color (p<0.05), appearance (p<0.05), flavor (p<0.01), taste (p<0.01), and overall quality (p<0.01). Overall, based on numerical and graphical methods, the optimal formulation was determined to be 21.16 g of Mori Cortex Radicis powder and 372.47 g of water.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.258-258
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• 2019

계산 격자에 기반하여 천수 흐름을 모의할 때, 그 격자에 담긴 물의 양을 정확하게 파악할 필요가 있다. 예를 들어, 초기조건으로 수위가 부여된다면 계산격자의 기하 특성에 맞추어 흐름 변수인 수심이나 흐름 단면적으로 바꾸어야하기 때문이다. 필요에 따라서는 모의 결과를 수위로 보이거나 격자 속 수심을 계산에 사용할 수도 있으므로 그 역변환도 고려되어야 한다. 2차원의 삼각형 계산격자에 대해서는 물의 부피와 수위 관계(volume/free-surface relationship)가 이미 정확(exact)하게 구명되어 있다(Hwang, 2017, J. KWRA). 그런데 1차원 문제의 횡단면에서 흐름 단면적과 수위의 관계(area/free-surface relationship)는 수위로부터 면적 환산에 대해서는 정확하나 그 역변환은 그렇지 않다. 매 시간 단계에서 갱신된 흐름 단면적으로부터 수위를 환산하기 위해 미리 작성된 면적-수위 자료를 이용한 선형 보간이 적용된다(Goodell, 2011, The RAS Solution). 이때, 환산 정확도는 자료의 해상도에 의존된다. 다행히 하천 횡단면 대부분을 채워 흐르는 홍수모의에서는 이 문제가 그리 심각하지는 않다. 심지어 수위가 복단면 저수로 턱에 걸쳐있어 흐름단면적이 급변하는 경우에도 환산 수위의 정확도는 크게 훼손되지 않는다. 그러나 미미한 환산 오차일지라도 그로 인해 수위가 저수로 턱을 넘거나 그보다 작을 수 있다. 이 경우, 홍수터의 잠김여부에 따라 수면폭(top width)이 실제 계산 결과에 비해 크게 달라질 수밖에 없다. 수면폭 오차는 그것을 이용하여 결정되는 수리 수심(hydraulic depth)이나 평균 하상고(mean bed level)의 산정에도 전파된다. 이 연구에서는 하천 횡단면에서 수위와 흐름 단면적 사이의 환산 정확도를 크게 높일 수 있는 기법을 제시하였다. 먼저 하천 횡단면에서 주어진 수위에 대해 흐름 단면적을 산정할 수 있는 알고리듬을 보였다. 또한, 횡단면에서 수위와 흐름 단면적의 관계가 단조 증가 함수(monotonically increasing function)임에 착안하여 그 역변환에 대해 해 찾기(root finding) 방법의 하나인 Brent 기법을 적용하였다. 이 기법은 주어진 구간에서 도함수가 알려져 있지 않은 경우에 대해서도 효과적으로 해를 찾을 수 있는 것으로 알려져 있다(Press et al., 2002, Numerical Recipes in C, 2nd Ed.). 내성천 하류 수계의 333개 단면에서 수면폭에 대한 상대 오차를 살펴보면, 선형 보간에 의한 기존 방법으로는 면적-수위 자료의 수가 1,000개가 되어도 그 최대치가 1% 이내에 들지 않은 반면, 이 연구에서 제시한 기법으로 면적-수위 자료 없이도 1% 이내로 줄어드는 것을 확인하였다. 다만, 반복 계산에 의한 계산 시간의 증대를 피할 수 없다. 미리 작성된 면적-수위 자료를 이용하면 계산 비용을 줄일 수 있으며, 약 35개의 구간으로 나누었을 때 비용 대비오차가 적절하였다. 이 연구는 한국건설기술연구원(주요사업 과제번호: 20190116-001)의 지원에 의한 것이다.