• Journal of the Korea Society of Computer and Information
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• v.19 no.6
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• pp.109-117
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• 2014

A cold storage is a warehouse of a insulated building with cooling installations. It has many different types of cold rooms with temperatures below 0 degrees Celsius, and the sequential workflow such as receiving, picking and packing runs in that rooms. Recently, the cold storages have adopted RFID technology, and consequently, warehouse product management in them are becoming intelligent and network. However, information inconsistency in warehouses caused by physical and logical errors reduces reliability in the RFID cold storage management system and worsens their work efficiency. Therefore, it is necessary to develop an early detection system to identify errors. In this paper, we suggest a supervisory system detecting logical errors on business processes of the RFID cold storage. It is composed of a master supervisor and mobile supervisor. In the master supervisor, the manager can set the constraints conditions and get alerts, and in the mobile supervisor, the workers confirm and deal with these faults directly. The supervisory system improve reliability of the RFID cold storage management system by recognizing a failure to identify physically and logically using these constraint conditions. This paper shows that the supervisory system can reduce the average recovery time to improve reliability by decreasing the time for detecting and analyzing errors in the RFID cold storage management system.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Journal of the Microelectronics and Packaging Society
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• v.26 no.4
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• pp.101-105
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• 2019

The adhesion reliability of the epoxy molding compound (EMC) and the printed circuit board (PCB) interface is critical to the quality and lifetime of the chip package since the EMC protects PCB from the external environment during the manufacturing, storage, and shipping processes. It is necessary to measure adhesion energy accurately to ensure product reliability by optimizing the manufacturing process during the development phase. This research deals with the measurement of EMC/PCB interfacial adhesion energy of chip package that has warpage induced by the coefficient of thermal expansion (CTE) mismatch. The double cantilever beam (DCB) test was conducted to measure adhesion energy, and the spring back force of specimens with warpage was compensated to calculate adhesion energy since the DCB test requires flat substrates. The result was verified by comparing the adhesion energy of flat chip packages come from the same manufacturing process.

• KSBB Journal
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• v.15 no.5
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• pp.438-443
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• 2000

Continuous processes using immobilized yeast were investigated in order to shorten beer maturation time. Three silica-based ceramic media and one cellulose-based medium were used. Diacetyl (DA) was one of the most distinctive compounds causing immature flavors. Heat treatment of green beer (GB) to convert a-acetolactate to DA was essential to shorten the time for beer maturation. The longer heat treatment time was needed at the lower temperature. Oxygen concentration in GB had a large influence on the conversion of a-acetolactate to DA. The lower the oxygen concentration in GB, the lower conversion ratio to DA. Heat treated GB was fed continuously to four kinds of immobilized yeast columns. DA concentration after immobilization columns was reduced to less than 0.1ppm at $3∼5^{\circ}C$ 180∼150 minutes retention time in all columns tested. This concentration is enough to fit the quality speification of commercialized product. Formation of a-acetolactate from residual sugars was higher in ceramic media column than cellulose media cloumn. The taste of beers from test processes were not the same as that of traditionally produced beer, but no off-flavors were detected in test samples, which shows that immobilized yeast columns have potentials as rapid processes for beer maturation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.96-103
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• 2006

Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.

• KSBB Journal
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• v.10 no.5
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• pp.510-517
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• 1995

The hydrolysates of three kinds [FSEH(first step enzymatic hydrolysate), SSEH(second step enzymatic hydrolysate), and TSEH(third step enzymatic hydyolysate)] were prepared by continuous hydrolysis of Alaska pollack(Theragra chalcogramma) skin gelatin with three-step membrane enzyme reactor. The molecular weight distributions of FSEH, SSEH, and THSE are 9,500∼4,800Da, 6,600∼3,400Da, and 2,300∼900Da, respectively. The contents of amino acid having sweet taste (glycine, proline, serine, alanine, hydroxyproline, glutamic acid, and aspartic acid) were about 70% of total amino acid being in the three kind hydrolysates. We also tried preparing of natural seasonings (complex seasoning and enzymeatic hydrolysale sauce) using the hydrolysates. From the results of sensory evaluations, complex seasoning containing TSEH was nearly equal to shellfish complex seasoning on the market. The mixture sauce which was made by mixing of 80% enzymatic hydrolysis sauce and 20% fermented soy sauce, was at least similar to the tradition soybean sauce in product quality, too.

• 대한공업교육학회지
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• v.44 no.2
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• pp.123-141
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• 2019

The purpose of this study is to provide basic data that can be used for the development of technology textbooks of Nigeria-Korea Model School by analyzing external and internal aspects of Illustration in Nigerian primary school technology textbooks, and 10 textbooks used in Nigeria were analyzed. Based on the results of the study, the conclusions are as follows. First, the form of the visual data should be diversified into a picture, a cartoon, a diagram, and a diagram from the photograph center, and provide various information closely related to the contents of the technology. Second, it is necessary to increase the size of illustration so as to induce learners to be motivated, and to enhance the effect of editing. Third, currently, partial enlargement data is rarely used, but visual material should be partially enlarged in order to express a detail part of product. Fourth, diversity of editing should be done by using circular or background omission rather than using only rectangle uniformly in visual material. Fifth, in terms of gender equality, it is necessary to deviate from male-centric visual materials and edit them with consideration for women. Sixth, in order to provide learner-centered textbooks, the role of visual materials should be extended to 'inducement of motivation', 'activity guidance', and 'activity result' in addition to 'providing data'. Finally, in terms of the function of visuals, the quality of textbooks should be upgraded by utilizing auxiliary and decorative functions in addition to essential functions.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.26-33
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• 2004

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most know little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I dont't understand, do you mean, “within a mile of their neighborhood”\ulcorner) or atbig malls. The factor they considered the most important at the time of purchase was the quality (taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have thought that trying to market traditional Korean rice cakes at local convenience stores, rather than speciality stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, whereas they will go to the local convenience stores to buy general everyday snacks etc.)

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1213-1223
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• 2018

This study was carried out to investigate extraction efficiency by microwave for extraction of pesticide residues and the bioconversion of ginsenosides of ginseng leaf by using various lactic acid bacteria in order to promote the utilization of ginseng leaf. The hexane extraction by microwave of tolclofos-methyl and azoxystrobin in ginseng leaf was efficient. The optimal condition for extraction of tolclofos-methyl and azoxystrobin in ginseng leaf by microwave was 50 to 95 watts of power supply, 3 minutes of extraction.The gisenosides Rg1 and Rb1 contents have decreased, while the Rh1, Rg3, Rk1 and Rh2 have increased due to fermentation. The ginsenosides Rg3 of the fermented ginseng leaf has increased and the contents were $70.62{\sim}77.61{\mu}g/g$(control $2.77{\mu}g/g$). The total phenolic acid content and electron donating ability of the ginseng leaf have totally decreased after 7 days of fermentation. The total phenolic acid contents of the fermented ginseng leaf with various lactic acid bacteria did not show any tendency as different strains.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.35-42
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• 2019

Nut fasteners that require ultra-precise control are required in the overall manufacturing industry including electronic products that are currently developing with the automobile industry. Important performance factors when tightening nuts include loosening due to insufficient fastening force, breakage due to excessive fastening, Tightening torque and angle are required to maintain and improve the assembling quality and ensure the life of the product. Nut fasteners, which are now marketed under the name Nut Runner, require high torque and precision torque control, precision angle control, and high speed operation for increased production, and are required for sophisticated torque control dedicated to high output BLDC motors and nut fasteners. It is demanded to develop a high-precision torque control driver and a high-speed, low-speed, high-response precision speed control system, but it does not satisfy the high precision, high torque and high speed operation characteristics required by customers. Therefore, in this paper, we propose a control technique of BLDC motor variable speed control and nut runner based on vector control and torque control based on coordinate transformation of d axis and q axis that can realize low vibration and low noise even at accurate tightening torque and high speed rotation. The performance results were analyzed to confirm that the proposed control satisfies the nut runner performance. In addition, it is confirmed that the pattern is programmed by One-Stage operation clamping method and it is tightened to the target torque exactly after 10,000 [rpm] high speed operation. The problem of tightening torque detection by torque ripple is also solved by using disturbance observer Respectively.