• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.398-405
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• 2016

The objective of this study was to evaluate the characteristics of melanoidins formed from black garlic (BG) after different thermal processing steps. The melanoidins formed from BG during thermal processing were produced in large amounts, and the initial (280 nm), intermediate (360 nm), and final stage product (420 nm) had similar tendencies. Compounds like degraded proteins, peptides, and phenolic acids were present in the melanoidins during thermal processing. All the melanoidin samples showed different absorptions in the UV-visible spectra, although these had similar shapes. Moreover, the carbon, hydrogen, and oxygen content of melanoidins formed from BG during thermal processing decreased initially, and then increased. However, the nitrogen content increased during thermal processing. As thermal processing progressed, the molecular weight of all the melanoidin samples showed increasing intensities, whereas the major peaks of each melanoidin sample had different retention times. Furthermore, the melanoidins formed from BG after different thermal processing steps contained -OH, -CH, amide I, and III groups. The crystallinity of the melanoidins was majorly formed at $31.58^{\circ}$ and $43.62^{\circ}$ ($2{\theta}$).

• Preventive Nutrition and Food Science
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• 제21권4호
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• pp.348-354
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• 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.

• 융합신호처리학회논문지
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• 제11권1호
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• pp.9-12
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• 2010

본 논문은 재난 감시를 위한 디지털 미디어 프로세서 기반의 적외선 열화상 처리 시스템의 설계 및 구현에 대하여 기술한다. 디지털 열화상 처리 보드는 DM642 디지털 미디어 프로세서와 비디오 인코더, 비디오 디코더 상용 칩을 기반으로 설계하고 구현하였다. 또한, 재난 감시 기능은 적외선 열화상의 온도분포를 분석하고 화재발생과 같은 재난상황을 감시하는 알고리즘을 구현하였으며, 적외선 열화상 입력은 $320\;{\times}\;240\;{\mu}$-bolometer 타입의 적외선 열화상 카메라를 사용하였다. 구현된 시제품의 시험 평가 결과, 10 프레임/초의 처리 속도로 요구되는 적외선 열화상 분석과 화재 검출 기능이 잘 동작 하였으며 구현 시스템의 실용성을 확인하였다.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2000년도 제15차 학술회의논문집
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• pp.358-358
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• 2000

An iterative learning control technique based on a linear quadratic optimal criterion is proposed for temperature uniformity control of a silicon wafer in rapid thermal processing.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
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• pp.325-328
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• 2006

In low nitrite level, treatment of combined with pressure and thermal processing improved cured meat colour comparing with that of only thermal processing. However, visual colour of only pressurised treatment could not be improved at low nitrite level. Pressure treatment could develop cured meat colour when high nitrite level was added. Moreover, pressurisation combined with thermal processing decreased nitrite residuals compared to thermal processing. Therefore the results indicated that pressurisation combined with thermal processing had potential benefits in appearance of cured meat products, promising improved food safety.

• 한국레이저가공학회지
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• 제12권2호
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• pp.17-25
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• 2009

Two methodologies for predicting thermal relaxation time of tissue subjected to pulsed laser irradiation is introduced by the calculation the optical penetration depth and by the investigation of the temperature diffusion behavior. First approach is that both x-axial and y-axial thermal relaxation times are predicted and they are superposed to achieve the thermal relaxation time (${\tau}_1$) for two-dimensional square tissue model. Another approach to achieve thermal relaxation time (${\tau}_2$) is measuring the time required for local temperature drop until $e^{-1}$ of the maximum laser induced heating.

• 한국산학기술학회논문지
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• 제10권7호
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• pp.1503-1508
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• 2009

본 논문은 열적외선 카메라 이미지를 영상 처리 기법을 활용하여 실시간으로 구현하는데 그 목적이 있다. 열적외선 영상 데이터는 온도의 변화에 따라 Hot Mapping, Cool Mapping, Rainbow Mapping을 하였으며, 열적외선 이미지의 명암대비 기능을 알아보기 위해 히스토그램 영상처리 기법을 사용하였고, 물체의 구분을 위해서 열적외선 이미지의 에지 부분을 추출하였다. 또한 이미지에서 온도를 추출해 내기 위해 이미지 정보 프로그램을 만들어 온도를 측정할 수 있었다.

• 한국염색가공학회지
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• 제15권6호
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• pp.33-38
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• 2003

This study surveys the effects of POY physical properties and processing conditions of belt texturing machine to the textured yarns. The various textured yarns are made with the variations of 1st heater temperature, draw ratio, velocity ratio, and the physical properties of these specimens such as yam linear density, tenacity, breaking strain, and wet and dry thermal shrinkages are measured and analysed with the various processing conditions of texturing machine. Especially, the thermal characteristics of the textured yarns, which are affected at the fabric hands and the determination of the processing conditions in the dyeing and finishing processes, are investigated through the thermal stress analyser and DSC experiments.

• 한국군사과학기술학회지
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• 제15권6호
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• pp.820-826
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• 2012

For the development of reliable thermal batteries, electrolyte is quite important because it is closely related to the performance and stability of thermal batteries. This paper describes general image processing method used for the inspection of molten-salt based electrolyte disk and also describes how we can apply this image processing method to the inspection of thermal battery electrolyte. Moreover we have found optimized image processing conditions to improve the discriminating ability of compaction defects such as non-uniform parts in an electrolyte.

• 한국세라믹학회지
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• 제42권8호
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• pp.532-536
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• 2005

Thermal shock resistance of structural ceramics is a property that is difficult to quantity, and as such is usually expressed in terms of a number of empirical resistance parameters. These are dependant on the conditions imposed, but one method that can be used is the examination of density, Young's modulus and thermal expansion retention after quenching. For high temperature applications, long-annealing thermal durability, cycle thermal stability and residual mechanical properties are very important if these materials are to be used between $1000^{\circ}C$ and $1300^{\circ}C$. In this study, an excellent thermal shock-resistant material based on $Al_2TiO_5-mullite$ composites of various compositions was fabricated by sintering reaction from the individual oxides and adjusting the composition of $Al_2O_3TiO_2/SiO_2$ ratios. The characterization of the damage induced by thermal shock was done by measuring the evolution of the Young's modulus using ultrasonic analysis, density and thermal expansion coefficients.