• 한국정밀공학회지
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• 제28권12호
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• pp.1372-1378
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• 2011

The smart air condition system is superior to conventional air condition system in the aspect of control accuracy, environmental preservation and it is foundation for intelligent vehicle such as electric vehicle, fuel cell vehicle. In this paper, failure analyses of smart air condition system will be performed and then sensor fusion technique will be proposed for fail safety of smart air condition system. A sensor fusion logic of air condition system by using CO sensor, $CO_2$ sensor and VOC, $NO_x$ sensor will be developed and simulated by fault injection simulation. The fusion technology of smart air condition system is generated in an experiment and a performance analysis is conducted with fusion algorithms. The proposed algorithm adds the error characteristic of each sensor as a conditional probability value, and ensures greater accuracy by performing the track fusion with the sensors with the most reliable performance.

• 한국기록관리학회지
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• 제21권4호
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• pp.117-135
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• 2021

현재 우리나라는 비전자기록물의 보존처리 대상선정 관련 정책 수립을 위해 법정 기준에 따라 상태검사를 실시하고 공공표준을 제정하여 상태검사 절차와 내용을 실무적으로 제시하고 있으나 실질적으로 기록물 상태검사를 이행하는 국내 기록물관리기관은 제한적이다. 이에 본 연구는 종이기록물 상태검사 현황을 파악하고 국내외 유관기관 총 18개관을 대상으로 한 설문조사를 통해 상태검사 경향성을 검토하여 국내 기록물관리기관의 종이기록물 상태검사에 반영해 볼 수 있는 시사점과 개선 방안을 제시하였다. 설문조사 결과, 국내의 경우 소장 기록물 전체를 대상으로 검사를 시행하는 반면 해외는 기록물의 역사적⋅문화적 가치 외에도 취약재질, 훼손심각성과 같은 기록물 특성이나 이용도가 높은 기록물을 선별하는 상태검사를 실시하고 있다. 또한 전수조사가 아닌 표본추출을 통한 검사방식을 채택하고 있는 기관이 많았으며, 주기적 상태검사는 보다 유연하게 운영하는 것으로 나타났다. 이에 종이기록물 상태검사에 있어서 검사 대상의 선별이나 표본추출 방식을 적용하여 보다 업무 효율성을 높이는 동시에 보존기록물의 취급을 최소화하는 방향으로 제도를 개선하고, 활용 목적을 충분히 고려한 검사항목을 개편함으로써 검사 자체에 대한 부담을 줄이고 후속조치에 대한 명확한 가이드라인 제공이 필요할 것으로 보인다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.259-264
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• 1997

To improve freshness of onion(Allium cepa), it was packed with various packaging films and stored at 5$^{\circ}C$ until 52 days. During the storage, internal gas composition, weight loss, spout ratio, decay ratio, surface color were determined. The used packaging films are two-perforated LDPE (control), LDPE, CPP/OPP/PE, Nylon/PE and Ag-zirconium filled LDPE. Onions were prepared by peeling or dipping in GFSE(grape fruit seed extract) and packed under vacuum or atmosphere with the selective films. Anaerobic condition was shown in the Nylon/PE package after 4 days and, thus weight loss, sprout ratio and color were considerably poor. All onions in the vacuum package after 15 days were spouted. Onions in CPP/OPP/PE and functional film(Ag-zirconium filled LDPE) package showed aerobic respiration until 52 days. Thus, the quality of onions in these packages was superior to the control.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.337-341
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• 1997

Texture is an important quality factor of processed chestnut products, which changes depending on the conditions of boiling process. The conventional boiling process consists of three stage(1st : 70 minutes at 60$^{\circ}C$; 2nd : 20minutes at 70$^{\circ}C$; 3rd : 80minutes at 98$^{\circ}C$). To improve the conventional boiling process of processed chestnut products, we investigated the changes of texture at different stages of boiling process and undertook the optimization of boiling process by response surface method on heating times of 2nd and 3rd heating, and amount of softening agent. The initial hardness and cohesiveness, the most important textural characteristics of chestnut, were 7.876kg and 0.189, respectively. In the third boiling stage, hardness decreased to 0.313kg and cohesiveness increased to 0.310. Using response surface method the minimum point of hardness and maximum point of cohesiveness was examined and model equations for predicting the changes of hardness and cohesiveness in the optional boiling condition were developed.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.87-91
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• 1999

In an attempt to test experimental condition of preparing grape powder, grapes having less commercial value was used and tried. With drying method, spray and freeze drying were satisfactory to produce power. Moisture content and odor retention were better by the latter method. Three grape strains stored for 40 days contained more odors than those stored for 5 days. Maltose 90% plus dextrin 10% was suitable for drying support. To increase odror sense, citric acid and vitamin C can be added up to 0.1 and 0.2%, respectively. Considering these conditions, grape complex powder prapared from grape powder 20% comprising drying support, glucose 79.7%, citric acid 0.1%, vitamin C 0.2% with freeze drying was the best by overall evaluation including sensory test. When campbell and neomuscut were mixed by 15:5 or 10:10, sensory evaluation was also ameliorated.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.187-192
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• 2001

Amino acid composition of proteins in Italian millet, Common millet and sorghum were invstigated by HCI hydrolysis method. The optimum condition was obtained by hydrolysis at 110$\^{C}$ for 24hr. As major amino acids from protein hydrolyzate, the content of tyosine, arginine and phebylalanine were 7.06%, 6.79% and 6.44%, respectively. The content of glutamic acid in Common millet, Italian millet and Sorghum were 5.73%, 5.64% and 5.46%, respectively. Glycine content was about 2.93% in three samples. Contents of crude protein and pure protein in Italian millet, Common millet and sorghum were determined by micro-kjeldahl method. Crude protein contents were slightly higher than that of pure protein. Protein content of sorghum was higher than those of Italian millet and Common millet. For SDS-PAGE analysis, Italian millet showed more soluble proteins including 50kDa, 30kDa and smaller proteins than other cereals. In particular, Common millet and Sorghum only solubilized proteins less than 15kDa.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.157-163
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• 2001

Optimal conditions for hot water extraction of Liriope spicata tuber were investigated with changes in solvent ratio(2∼6 fold) and heating time(1∼5 hr) by response surface methodology. The content of extractable solids increased with an increased in solvent ratio, and the highest content showed at heating time of 3 hr. The content of total steroid saponin increased with a decrease in solvent ratio, and increased with an increase in heating time at increasing the solvent ratio. The content of non-reducing sugar containing oligosaccharides at a lower solvent ratio didn’t show changes depending on heating time, while that at a higher ration decreased with an increase in heating time. Optimal extraction conditions using hot water as the limited conditions of 15∼18% extractable solids, 1.5∼2.0% total steroid saponin, 6∼8% reducing sugar, 6∼7% non-reducing sugar and 13∼15 brix were 3 hrs of heating time and 4 fold of solvent ratio.

• Journal of Chest Surgery
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• 제24권6호
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• pp.625-630
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• 1991

From April 1990 through June 1990, three patients underwent subclavian flap aortoplasty for relief of the coarctation of the aorta. The age of the patients were 13 days, 7 months and 39 months and their weights were 3.3kg, 6.5kg, and 11kg, respectively. Two patients had persistence of the ductus arteriosus and all patients had associated intracardiac anomalies. We used the technique devised by Mendonca, namely, repair of the coarctation of the aorta using the subclavian artery as a flap and preservation of the arterial blood flow to the left arm. In one patient with long narrowing of isthmus, significant residual pressure gradient was remained by this technique and we added patch aortoplasty. There were no hospital deaths and follow-up over a one year period shows all patients in good condition.

• 한국식품저장유통학회지
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• 제3권2호
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• pp.171-178
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. The acetic acid bacteria strain JST-3, using acetic acid fermentation was isolated from the traditional persimmon vinegar. The optimum conditions for high yield of acetic acid were studied in the shaking bath. Acetic acid bacteria was cultured at 3$0^{\circ}C$ for 4 days and transferred to persimmon alcoholic juice for acetic acid fermentation. The optimum initial acidity for acetic acrid fermentation was 1%(w/v) and the addition of glucose or yeast extract was observed to produce relatively low yield of acetic acid. Succinic and acetic acid were major organic acid in the persimmon vinegar, The contents of lactic acid which was known to increase off-flavor were very low. Sensory evaluation revealed that the persimmon vinegar prepared in this study was superior to two commercial ones in the aroma and taste.

• 한국생활과학회지
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• 제11권3호
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• pp.249-262
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• 2002

This paper was written to find the tendency of pro-environmental consumer behavior and environmentally conscious citizen behavior of university students. The difference between two behavioral tendencies were existed and variables influenced on those tendencies each other. The results were as follows: 1. The pro-environmental consumer behavior of university students was consisted of five tendencies, such as practice in life, environment preservation, environment consideration, patience in uncomfortableness and diversity in circumstances. 2. The environmentally conscious citizen behavior of University students were consisted of four tendencies, such as environment contamination, self-centered, resource economy, pollution reduction. 3. The pro-environmental consumer behavior tendencies of university students were inconsistent with those of environmentally conscious citizen behavior. 4. The variables influenced on those tendencies were sex, concern in environment problem and living condition.