• 항공우주기술
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• 제13권2호
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• pp.87-98
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• 2014

일반적으로 위성 영상자료 품질에 대한 요구조건 값과 사용자 측면에서의 품질사이에는 바라보는 시각에 따른 기술적인 차이가 존재한다. 실제로 아리랑위성 3호도 2012년 12월31일에 검보정 작업이 완료되어 영상자료 품질 요구조건 값들을 모두 만족하여 정상운영을 시작하였지만, 아리랑위성 3호를 위한 사용자 측면의 영상자료 품질을 별도로 정의하여 관리하고, 필요에 따라 추가 검보정 작업을 수행하고 있다. 검보정팀과 자료처리팀에서는 아리랑위성 3호 영상자료 품질보고서를 작성하여, 처리시스템에서 생성되는 영상자료의 품질을 판단하여 관리하고 있으며, 그 중에서 영상자료 품질을 저하시키는 5개의 추가 검보정 항목을 선정하였고, 현재 추가 검보정 작업을 완료하여 처리시스템에 추가하는 작업을 진행 중이다.

• 한국축산식품학회지
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• 제38권1호
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Asian-Australasian Journal of Animal Sciences
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• 제30권9호
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• pp.1278-1284
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• 2017

Objective: To assess the potency of calcium propionate (CAP) used as silage additive, an experiment was carried out to evaluate the effect of CAP on the nitrogen transformation, fermentation quality and aerobic stability of alfalfa silages. Methods: Alfalfa was ensiled with four levels of CAP (5, 10, 15, and 20 g/kg of fresh weight [FW]) in laboratory silos for 30 days. After opening, the silages were analyzed for the chemical and microbiological characteristics, and subjected to an aerobic stability test. Results: The increasing proportion of CAP did not affect pH, lactic acid (LA) concentrations and yeast counts, while linearly decreased counts of enterobacteria (p = 0.029), molds (p<0.001) and clostridia (p<0.001), and concentrations of acetic acid (p<0.001), propionic acid (p<0.001), butyric acid (p<0.001), and ethanol (p = 0.007), and quadratically (p = 0.001) increased lactic acid bacteria counts. With increasing the proportion of CAP, the dry matter (DM) loss (p<0.001), free amino acid N (p<0.001), ammonia N (p = 0.004), and non-protein N (p<0.001) contents were linearly reduced, whereas DM (p = 0.048), water soluble carbohydrate (p<0.001) and peptide N (p<0.001) contents were linearly increased. The highest Flieg's point was found in CAP10 (75.9), represented the best fermentation quality. All silages treated with CAP improved aerobic stability as indicated by increased stable hours compared with control. Conclusion: The addition of CAP can suppress the undesirable microorganisms during ensiling and exposure to air, thereby improving the fermentation quality and aerobic stability as well as retarding the proteolysis of alfalfa silage. It is suggested that CAP used as an additive is recommended at a level of 10 g/kg FW.

• 한국축산식품학회지
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• 제42권4호
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• pp.557-565
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• 2022

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90℃ for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121℃ and pressure at 70,000 Pa. Results showed that pre-cooking treatments in all treated samples could reduce fat contents in empal gentong's meat by 0.02% (T1), 0.28% (T2), and 1.13% (T3) respectively. Highest precooking time tends to increase the pH and CIE a^* values. However, CIE b^* values, water holding capacity, and sensory analysis were not affected by pre-cooking duration which must have been affected by sterilization process after pre-cooking. In conclusion, pre-cooking treatment before sterilization in producing empal gentong is a probable technique to reduce its fat content and improve its physical quality. A specific treatment at 90℃ for 10 min is recommended to achieve optimum quality of RTE empal gentong's meat.

• 한국농촌건축학회논문집
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• 제26권2호
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• pp.65-72
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• 2024

In order to analyze the impact of fine dust generated from a construction waste intermediate processing site on the surrounding areas, diverse types of samples were collected from inside the site and surrounding areas. The impact analysis results of samples are as follows. (1) Compared to the air quality management standards by the Ministry of Environment, the concentration of fine dust within the site was 30 to 46% for PM10 and 14 to 42% for PM2.5, which was not much different from the general air quality level. (2) It was found that PM10 within the site may have a partial effect on the air quality, but when the blocking facilities in the site, wheel washing facilities at vehicle entry and exit route, and sprinkler during working were maintained, the impact on the nearby area was not high. (3) In the case of PM2.5, its concentration was influenced more by the exhaust fumes from work vehicles than fine dust generated during construction waste processing. Since the PM2.5 concentrations in the site and surrounding area were not much different from the general air quality, there was little correlation with the work impact of construction waste intermediate processing sites. (4) Pb, an indicator of heavy metal components, was within 50ng/m³ in all three sites, which was 10% of the domestic management standard and equivalent to the general air quality level. The complaints from residents in nearby areas were filed using indicators based on visual and experiential information in their daily lives, so even if the survey results of environmental impact by the construction intermediate waste processing site are lower than the standard, nearby residents can feel it better than such numerical information. Therefore, specific activities to reduce find dusts should be continuously continued.

• Journal of Dairy Science and Biotechnology
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• 제22권1호
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• pp.27-35
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• 2004

The shelf lift of market milk should be determined based on the flavor which is influenced by environmental and sanitary conditions of dairy farm, milk processing plant, and storage and transportation facility as well as compositional quality, such as protein and fat, of the milk itself. The legal shelf life of market milk is often limited by microbiological quality, e.g. total bacterial count, coliform count, and food poisoning bacteria. The bacteria involved with milk spoilage and poisoning are originated from bacteria contaminating milk after pasteurization or spores surviving the heat treatment of pasteurization. The important factors which influence the shelf life of market milk are microbiological quality of raw milk, pasteurization condition, post-pasteurization contamination, and temperature during storage and transportation. The organoleptic quality and shelf life of market milk should be further improved by satisfying the consumer's taste, which depends on somatic cell count and bacterial count of milk, feed quality, foreign substance in milk, and physical treatment during processing and transportation.

• 한국정보처리학회논문지
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• 제6권10호
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• pp.2680-2692
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• 1999

Software quality is classified by quality of process and product. In experience of Quality Management, it is known that quality level of product as it depends on goodness and badness of process and organization. As a result, improvement of software process has been important subject. According as this trends, ISO 12207 is publicated as standard of software life cycle process by ISO. For UML based object oriented development process, it is necessary that we should research detailed definition of activity and task of ISO 12207 process which is added, deleted or tailored in according to organization and project characteristics. In this thesis, by according with ISO 12207 software life cycle process, UML based object oriented development process is proposed. This process is composed of 7 steps and 19 activities including development phase, activity and product to improve quality of reliability. Usefulness of object oriented process for improvement of software quality is proved at three ways, which are comparative analysis of process characteristics, SPICE process evaluation and SPICE rick analysis.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2008년도 추계학술발표대회
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• pp.917-919
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• 2008

WDM 네트워크에서 QoS를 향상시키기 위해서는 가상 토폴로지를 효율적으로 재구성할 수 있어야 한다. 본 연구에서는 토폴로지를 재구성할 시점을 결정하고 적절한 파장을 할당하는 기법을 제안함으로써 효과적으로 WDM 네트워크를 운영할 수 있는 WDM 컨트롤러를 제안한다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2007년도 추계학술발표대회
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• pp.1021-1024
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• 2007

인터넷이 발달하고 VoIP 의 활성화로 인하여 사용자들은 인터넷 전화서비스의 통화품질에 대한 관심이 크게 증가하고 있다. 본 고에서는 인터넷 전화서비스의 단말에 사용하고 있는 음성 코덱의 품질 측정을 위해 IP 패킷 전송품질 파라미터(ITU-T Y.1540)들을 인가하면서 이들 파라미터들의 변화에 따른 E-Model(ITU-T G.107) 종합 음성품질(R 값)을 측정하여 인터넷전화 단말의 프로세싱 품질을 파악하고 종단간서비스에서 단말이 차지하는 부분을 분석하여 인터넷 전화서비스의 통화품질 개선 및 향후 단말의 인증기준 등에 활용하고자 한다.

• 한국축산식품학회지
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• 제29권4호
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.