• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.798-807
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• 2021

The directivity characteristics of acoustic transducers for conventional single-beam echo sounders considerably limit the detection of fish-size information in acoustic field surveys. To overcome this limitation, using the split-aperture technique to estimate the direction of arrival of single-echo signals from individual fish distributed within the sound beam represents the most reliable method for fish-size classification. For this purpose, we design and develop a split-beam data acquisition and processing system to obtain fish-size information in conjunction with a 50-kHz single-beam echo sounder. This split-beam data acquisition and processing system consists of a notebook PC, a field-programmable gate array board, an external single-transmitter module with a matching network, and four-channel receiver modules operating at a frequency of 50-kHz. The functionality of the developed split-beam data processor is tested and evaluated. Acoustic measurements in an experimental water tank showed that the developed data acquisition and processing system can be used as a fish-sizing echo sounder to estimate the size distribution of individual fish, although an external single-transmitter module with a matching network is required.

• Journal of Information Technology Services
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• v.19 no.6
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• pp.97-117
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• 2020

Five years have passed since the introduction of the smart factory amid the new opportunities for growth and job creation in relation to domestic manufacturing companies. Nevertheless, there is a lack of analysis on SMEs introduction smart factories. This study empirically analyzed the effects on the introduction of smart factories of domestic metal processing SMEs by distinguishing the characteristics of enterprises In this study, 103 companies which introduced smart factories and another 106 companies which did not introduce them were sampled. The Introduction of the Smart Factory was analyzed by four categories such as the Company characteristics (R&D capability, product production capability, organizational change), entrepreneur characteristics (risk sensitivity), relational characteristics (trust, dependence, cooperation, Influence), and structural characteristics (competition). As a result of the research, we found out product production capacity, risk sensitivity, trust and cooperation, Influence, and competition are statistically significant in the introduction of smart factory. But competition was characterized by a negative (-) sign opposite to the hypothesis. This study is meaningful in that the scope of the analysis has been expanded by analyzing whether smart factory was introduced or not considering the characteristics of the company. And there should be continuous research on its utilization as well as the introduction of smart factory.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.05a
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• pp.649-651
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• 2012

In this paper, a method of segmenting color image using characteristics of superpixels is proposed. A superpixel is consist of several pixels with same features such as luminance, color, textures etc. The superpixel can be used for image processing and analysis with large scale image to get high speed processing. A color image can be transformed to $La^*b^*$ feature space having good characteristics, and the superpixels are grouped by clustering and gradient-based algorithm.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.9 no.2
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• pp.1-5
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• 2010

According to the high demand of hybrid components, the hybrid materials development and processing technology were increased in the industry field. Although hybrid materials have various machining technologies, the research about them has rarely been proceed. This study is to carry out results about design technology of miniaturized high-speed air spindle and machining characteristics of hybrid materials using that. We studied machining characteristics in Nickel-Chrome alloy(Ni-Cr) according to change rotating speed using miniaturized high-speed air spindle. As the following results, the change of surface shape and roughness was investigated as the processing conditions such as rotating speed of miniaturized high-speed air spindle.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2000.11a
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• pp.91-98
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• 2000

The fuels of water-in-oil emulsion have a potential of reducing PM(Particulate Matter) and NOx emissions, and increassing combustion efficiency in the furnaces and the burners. For making the most of the beneficial of the secondary atomization due to the microexplosion, the water droplets distributed in the oil must have the optimal sizes. The purpose of this paper is to investigate the water droplet size distribution characteristics of the different types of the static mixers. For analysing the size distribution characteristics efficiently, image analysis system was constructed and an appropriate image processing algorithm was developed. Two kinds of static mixers: Kenics type and RF type, were tested. As a results, RF type static mixer shows a better characteristics in the mean drop sizes, particularly in the condition of high water content.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.6
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• pp.449-457
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• 2011

Effect of pump combinations on the vacuum characteristics of vacuum system was simulated for optimum design of system. In this investigation, the feasibility of modelling mechanism for VacSimMulti simulator was proposed. Simulation results of various pumping combinations showed the possibilities and reliabilities of simulation for the performance of vacuum system in specific semiconductor processing. Simulation of roughing pump presented the expected pumping behaviors based on commercial specifications of employed pumps. Application of booster pump exhibited the high pumping efficiency for middle vacuum range. Combinations of optimum backing pump for diffusion and turbo vacuum system were obtained. And, the predictable characteristics of process application of both simulated systems were also acquired.

• Journal of radiological science and technology
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• v.33 no.2
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• pp.97-107
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• 2010

The objectives of this study is to figure out the unknown image processing methods of commercial CR system. We have implemented the processing curve of each Look up table(LUT) in REGIUS 150 CR system by using virtual digital test pattern method. The characteristic of Dry Imager was measured also. First of all, we have generated the virtual digital test pattern file with binary file editor. This file was used as an input data of CR system (REGIUS 150 CR system, KONICA MINOLTA). The DICOM files which were automatically generated output files by the CR system, were used to figure out the processing curves of each LUT modes (THX, ST, STM, LUM, BONE, LIN). The gradation curves of Dry Imager were also measured to figure out the characteristics of hard copy image. According to the results of each parameters, we identified the characteristics of image processing parameter in CR system. The processing curves which were measured by this proposed method showed the characteristics of CR system. And we found the linearity of Dry Imager in the middle area of processing curves. With these results, we found that the relationships between the curves and each parameters. The G value is related to the slope and the S value is related to the shift in x-axis of processing curves. In conclusion, the image processing method of the each commercial CR systems are different, and they are concealed. This proposed method which uses virtual digital test pattern can measure the characteristics of parameters for the image processing patterns in the CR system. We expect that the proposed method is useful to analogize the image processing means not only for this CR system, but also for the other commercial CR systems.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.225-231
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• 2002

The physicochemical characteristics of pine nuts gruel were investigated to find the effects of processing condition during the processing. Three-dimensional response surface methodology was applied to investigate effects of ratio of water volume and pine nuts weight to rice weight and heating time on dependent variables of the physicochemical characteristics. The dependent variables in physicochemical characteristics were viscosity (cP), spreadability (cm), pH, soluble solid content (%), color, total sugar (%) and amylose content (%). The F-value of ratio of water volume and pine nuts weight to rice weight and heating time to viscosity were 8.91, 4.54 and 5.02 respectively and they are significantly different at 5% level. The F-value to spreadability were 5.44, 7.88 and 8.04 respectively and they are significantly different at 5% level. These results suggest that water volume, pine nuts weight and heating time greatly affect the viscosity and spreadability of pine nuts gruel. The processing condition also affect the soluble solid content. The changes of the processing condition did not affect the pH of pine nuts gruel. We found that the L, a, b value were affected more by ratio of water volume and pine nuts weight to rice weight than by heating time. The water volume affected more the total sugar and amylose content of pine nuts gruel than pine nuts weight and heating time.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.177-181
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• 2015

Food waste has been widely considered as a recycling resource to be applied to agricultural lands due to the effects of organic matter and nutrient for plant productivity. but the maturity and salt concentration in the compost produced from food waste processing facilities should be considered firstly, which was little information on compost quality produced from food waste treatment facility. In this study, we examined actual situation of food waste processing facility on the composting of food waste and evaluated the characteristics of composts produced from food waste processing facilities. The quality of composts was analyzed on the basis of the criteria of fertilizer processing manual. The 46% of food waste treatment facility registered composting produced actually the compost mixed with food waste or animal waste. The compost maturity and salt concentration as indicators of the quality of compost were not met 46.8% of composts collected from food waste processing facilities to the criteria of fertilizer processing manual. Also, 15.6%(moisture) were not satisfied with the criteria. In conclusion, the compost produced from food waste processing facilities is firstly required with better compost maturity and reduced salt concentration in order to use to agricultural lands as an amendment.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.799-806
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• 2016

The effects of reducing pork fat levels from 20% to 15% or 10% by partially substituting pork back fat with wheat sprout fiber in reduced-fat chicken patties were investigated. Approximate composition, energy value, pH, color, cooking loss, reduction in diameter, reduction in thickness, shear force, and sensory properties were determined. Moisture content, ash contents, yellowness of uncooked and cooked reduced-fat chicken patties with wheat sprout were higher than those in the control, while displaying fat content, calorie content, and pH of uncooked and cooked lower in reduced-fat chicken patties than in the control. Cooking loss, reduction in diameter, and reduction in thickness were the highest in the reduced-fat chicken patties with 10% fat level. Cooking loss, reduction in diameter, and reduction in thickness were decreased when fat levels and wheat sprout levels were increased. Control samples without wheat sprout dietary fiber had significantly (p<0.05) higher color and flavor scores compared to reduced-fat chicken patties containing wheat sprout dietary fiber. The overall acceptability of the control and treatment with 15% fat and 2% wheat sprout dietary fiber (T3) was the highest. Therefore, 15% fat level in reduced-fat chicken patties with the addition of 2% wheat sprout dietary fiber can be used to improve the quality and sensory characteristics of regular-fat chicken patties containing 20% fat level.