• International journal of advanced smart convergence
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• v.12 no.4
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• pp.370-377
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• 2023

Previous research has demonstrated that happy moods are known to promote feeling-based processing, whereas sad moods promote reason-based processing. The current research investigates a boundary condition for the effects of a happy mood on feeling-based decision making. This research proposes that the level of control (low vs. high) one exercises in a happy situation can promote a greater reliance on feelings (vs. reasons) in making judgments and decisions. Specifically, we hypothesize that (1) a happy individual in a situation where control level is low (vs. high) will be more likely to choose a cognitively (vs. affectively) superior option (hypothesis 1), and (2) a happy individual in a situation where control level is low (vs. high) will exert reason- (vs. feeling-) based processing (hypothesis 2). Consistent with the hypothesis 1, the results of two experiments show that happy individuals are more likely to choose cognitively versus affectively superior options in a situation where control level is low (vs. high). Moreover, the mediation analysis confirms that happy individuals are more likely to rely on cognitive, reason-based decision making when their control level is low, which supports the hypothesis 2.

• 제어로봇시스템학회:학술대회논문집
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• 1996.10b
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• pp.992-995
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• 1996

The major roles of Power SCADA System are continuous monitoring of electrical equipments state, real-time data processing and dispatching. Especially, SCADA system demands fast response time in heavy load condition, high reliability, fault tolerance, expansion capacity for the future. According to developing computer system technology, SCADA system is changing system configuration from centralized processing system to distributed processing system. This paper describes operational benefits, problems and improvement (which is studying in theory) in the application of Open System Architecture SCADA which has been installed since 1994, Seoul regional control center in KEPCO.

• Proceedings of the Optical Society of Korea Conference
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• 2008.07a
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• pp.61-63
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• 2008

Parallel femtosecond laser processing using a computer-generated hologram (CGH) displayed on a liquid crystal spatial light modulator (LCSLM) is demonstrated. The use of the LCSLM enables to perform an arbitrary and variable patterning. This holographic femtosecond laser processing has advantages of high throughput and high light-use efficiency. A critical issue is to precisely control the intensities of the diffraction peaks of the CGH. We demonstrate some methods for the control of the diffraction peaks. We also demonstrate the laser processing with two-dimensional and three-dimensional parallelism.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.617-625
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• 2017

The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham + 10% yellow mealworm), T3 (35% pork ham + 15% yellow mealworm), T4 (30% pork ham + 20% yellow mealworm), T5 (25% pork ham + 25% yellow mealworm), and T6 (20% pork ham + 30% yellow mealworm) were prepared, replacing lean pork meat with yellow mealworm. The moisture content, lightness, sarcoplasmic protein solubility, hardness, gumminess, chewiness, and apparent viscosity of frankfurters with yellow mealworm were lower than those of the control (p<0.05), whereas the content of protein and ash, pH, and yellowness of frankfurters with yellow mealworm were higher than those of the control (p<0.05). The fat content of frankfurters in T1 (p<0.05) was the highest, and the fat content of treatments decreased with increasing yellow mealworm concentrations (p<0.05). Frankfurters with increasing yellow mealworm concentrations had lower color, flavor, off-flavor, and juiciness scores. The overall acceptability was not significantly different in the control, T1, and T2 (p>0.05). Thus, the results of this study showed that replacing lean pork meat with up to 10% yellow mealworm successfully maintained the quality of frankfurters at a level similar to that of the regular control frankfurters.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• Journal of Institute of Control, Robotics and Systems
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• v.5 no.4
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• pp.403-410
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• 1999

In this study, a parallel algorithm has been developed that can quickly solve the optiaml control problem of large-scale dynamic systems. The algorithm adopts the sequential quadratic programming methods and achieves domain decomposition-type parallelism in computing sensitivities for search direction computation. A silicon wafer thermal process problem has been solved using the algorithm, and a parallel efficiency of 45% has been achieved with 16 processors. Practical methods have also been investigated in this study as a way to further speed up the computation time.

• Proceedings of the Korea Institute of Convergence Signal Processing
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• 2000.12a
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• pp.193-196
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• 2000

ln this paper, we consider to apply of 2-DOF (Degree of Freedom) PID controller at D.C servo motor system. Many control system use I-PD, PIB control system. but the position control system have difficulty in controling variable load and changing parameter We propose neural network 2-DOF PID control system having feature for removal disturbrances and tracking function in the target value point.

• Journal of Information Processing Systems
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• v.18 no.6
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• pp.755-762
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• 2022

The existing electrical engineering design method and the dynamic objective function in the application process of automatic control system fail to meet the unbounded condition, which affects the control tracking accuracy. In order to improve the tracking control accuracy, this paper studies the electrical engineering design method based on neural network and the application of automatic control system. This paper analyzes the structure and working mechanism of electrical engineering automation control system by an automation control model with main control objectives. Following the analysis, an optimal solution of controllability design and fault-tolerant control is figured out. The automatic control power coefficient is distributed based on an ideal control effect of system. According to the distribution results, an automatic control algorithm is based on neural network for accurate control. The experimental results show that the electrical automation control method based on neural network can significantly reduce the control following error to 3.62%, improve the accuracy of the electrical automation tracking control, thus meeting the actual production needs of electrical engineering automation control system.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.2
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• pp.411-417
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• 2021

This study aims to estimate the production function and total factor productivity (TFP) of Vietnamese seafood processing firms. At the same time, the study analyses the impact of internal factors of firms and the quality of economic institutions on the TFP of the Vietnamese seafood processing industry. The study uses the Function Control (FC) approach in TFP estimation and the Feasible Generalized Least Squares (FGLS) regression model in the analysis of factors affecting TFP. The study was carried out on the census data of enterprises of the Vietnamese seafood processing industry collected by the Vietnamese General Statistics Office and Provincial Competitiveness Index data of Vietnam Chamber of Commerce and Industry in the period from 2013 to 2018. Estimated results from the models show that: i) Vietnamese seafood processing firms are, currently, mainly labor-intensive, the TFP contribution and output is only about 2.258. ii) Factors such as the firm's age, firm's size, and the firm's ownership affect TFP. In which, firms that have few numbers of years of operation, small and medium firms, and private firms have low TFP. iii) Institutional quality and the provincial business environment have a positive impact on the TFP of Vietnamese seafood processing firms in this period.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.