• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.4
• /
• pp.365-377
• /
• 2017

The objective of this study was to investigate the sensory quality characteristics of coffee under various processing and roasting conditions of green beans. Colombia green bean samples were obtained from three processing methods: natural, pulped-natural, and washed methods. The green beans were roasted differently according to Agtron number: light (Agrton #65), medium (Agtron #55), and dark (Agtron #45). Moisture content, density, color value, pH, and total dissolved solid contents (TDS) were measured, and quantitative descriptive analysis (QDA) with 23 sensory attributes was performed for nine coffee samples. Hunter L values were significantly elevated with the degree of processing but reduced with roasting intensity. The pH values of the nine coffee samples were 5.6~6.2 and significantly increased with intensity of roasting. TDS decreased with an increase in processing and increased with roasting intensity. QDA results show that smoky aroma and nutty and chocolate flavor significantly increased while fruit and floral aroma decreased with intensity of processing. The attributes of brownness, oily surface, smoky aroma, bitter and burnt flavor, and greasy and heavy mouthfeel significantly increased while fruity and floral aroma, black tea, sour and umami flavor, pureness, and softness decreased as roasting intensity increased. Principle component analysis showed the overall significant relationships between 23 sensory attributes and nine coffee samples under different processing and roasting conditions.

• Preventive Nutrition and Food Science
• /
• v.21 no.4
• /
• pp.348-354
• /
• 2016

This study investigated the physicochemical characteristics of black garlic (BG) after different thermal processing steps. Compared with fresh garlic (FG), the moisture content and pH in BG decreased significantly, while the ash content and browning intensity increased during thermal processing. The total mineral and the free sugar contents were significantly higher than that of the BG2 and BG4 samples, respectively. The free sugar content increased by 16-fold in the BG cloves compared with that of FG, while the amino acid content increased during the first stage of thermal processing, and subsequently decreased. The thiosulfinate content in all samples decreased to during thermal processing. The pyruvic acid content initially increased and then decreased during thermal processing. These results contribute to our understanding of the role of thermal processing in the quality formation of BG.

• Journal of the Korea Furniture Society
• /
• v.12 no.1
• /
• pp.27-37
• /
• 2001

Automation of wood processing is strongly required to improve the productivity and quality of wood products in wood industry which is one of the most labor-intensive industries. Classification of surface defects on wood boards such as knots is one of the important steps towards a completely automated wood processing system. In this study the possibility of detection of knots by image processing technique was investigated. Algorithm for the automatic determination of threshold value was developed to enhance the flexibility of image processing system. Two different approaches, grid method and tile method, were developed to enhance the speed in extracting features from images. Grid method showed slightly higher processing speed and tile method proved much more stable in determining threshold values. Tile size of $5{\times}5$ pixels or $6{\times}6$ pixels was found to be proper to get stable results with resonable processing time.

• Transactions of the Korean Society of Mechanical Engineers
• /
• v.14 no.3
• /
• pp.747-754
• /
• 1990

Since Ion sputter machining can perform removing processing in atom or molecule units in vacuum state, it has the merit that high precision processing is possible. In this study, therefore, the effect of incidence ion beam is certified to processing amount and surface roughness when longtimed processing is applied. As a result, processing amount is made almost constant with time and the best processing condition is achieved when the incidencial angle of ion is 55.deg.. In addition, processing time for the good surface roughness is different respectively to the quality of material and longtimed processing has some defect for achieving good surface roughness.

• Journal of the Institute of Convergence Signal Processing
• /
• v.7 no.3
• /
• pp.143-148
• /
• 2006

There are need to manage the water quality to supply an safety to consumer through pipe and reservoir the drinking water that produced in a clean water reservoir. However, a management of water quality and monitoring in reservoir have never been performed. Recently, the government has enforced standards of water quality. However, we have a inferior technology of water quality as compared with one in USA, Japan, Germany, etc. In case of water quality inspection and analysis equipments, sensor technology is very important to improve the water quality inspection and to develop the analysis equipments. In this paper, we analyze a law and a regulation for management of drinking water quality, and propose the measurement standards of drinking water quality in pH, conductivity, residual chloride, turbidity and water temperature. Then, we analyze electrode sensors that interference within pH, conductivity, residual chloride in interference experiment.

• The Transactions of the Korea Information Processing Society
• /
• v.4 no.7
• /
• pp.1719-1732
• /
• 1997

In the software development process, various development product are made in each phase of lifecycle. Formless software is visualized by products, and quality management is implemented by management for products. But, because standardization for products which is made in the development process is not established practically, developers use different development methodologies or documentation specifications. Therefore the reality is that quality evaluation is not implemented along standardized methodology or systematic process. In this paper, we constructed quality management system and designed and implemented analysis phase quality evaluation toolkit. We constructed quality external and internal character to evaluate software quality for quality management and constructed relational metrics and system of qualitative quantitative evaluation element items and, under these systems, we constructed quality evaluation toolkit and Implemented functions and evaluated products.

• Journal of Intelligence and Information Systems
• /
• v.24 no.1
• /
• pp.125-140
• /
• 2018

As one of the processes in the manufacturing industry, quality inspection inspects the intermediate products or final products to separate the good-quality goods that meet the quality management standard and the defective goods that do not. The manual inspection of quality in a mass production system may result in low consistency and efficiency. Therefore, the quality inspection of mass-produced products involves automatic checking and classifying by the machines in many processes. Although there are many preceding studies on improving or optimizing the process using the data generated in the production process, there have been many constraints with regard to actual implementation due to the technical limitations of processing a large volume of data in real time. The recent research studies on big data have improved the data processing technology and enabled collecting, processing, and analyzing process data in real time. This paper aims to propose the process and details of applying big data for quality inspection and examine the applicability of the proposed method to the dairy industry. We review the previous studies and propose a big data analysis procedure that is applicable to the manufacturing sector. To assess the feasibility of the proposed method, we applied two methods to one of the quality inspection processes in the dairy industry: convolutional neural network and random forest. We collected, processed, and analyzed the images of caps and straws in real time, and then determined whether the products were defective or not. The result confirmed that there was a drastic increase in classification accuracy compared to the quality inspection performed in the past.

• Proceedings of the Korean Society of Laser Processing Conference
• /
• 1999.05a
• /
• pp.9-13
• /
• 1999

• Proceedings of the Korean Society of Laser Processing Conference
• /
• 2006.11a
• /
• pp.3-7
• /
• 2006

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.27 no.4
• /
• pp.212-219
• /
• 2017

To become a person that is suitable to the 'High-Touch' generation where emotion takes over, we can focus on 6 skill including design, story, harmony, empathy, play, and meaning. Among these skills, harmony with design was chosen as the most important skill. Design can be seen as the basic element of all business, but it will be difficult to match the flow of the future Sensibility and intuitive generation with just the modern design that has been made based on reasonable and objective information and knowledge. This study suggests system and standardization of Sensibility surface processing design that satisfies great quality, attractive quality and Sensibility quality by applying surface processing design of product and Sensibility cognitive factors felt by the consumer by setting differentiated strategy and CMF (Color, Material, Finishing) understanding along with the importance of design materials in primary aspect. By considering the efficacy/characteristic of new surface processing characteristic/differentiation/possibility of implementation according to setting direction of differentiated CMF strategy per type of parts applied to the product, visual surface processing sample was implemented. Through this, it is expected that practical communication connected tool and Sensibility surface processing design's strategic access framework can be applied by understanding and sharing comprehensive elements such as target product, part type, applied material, applied surface processing, surface color, surface texture, and implementing feeling to environments such as designers, CMF designers, surface processing experts, and engineers in IT, electronics, and other areas. when developing a product.