• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 2006년도 춘계공동학술대회 논문집
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• pp.1788-1792
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• 2006

The ordered weighted averaging (OWA) operator by Yager has received more and more attention since its appearance. One key point in the OWA operator is to determine its associated weights. Among numerous methods that have appeared in the literature, we notice the maximum entropy OWA (MEOWA) weights that are determined by taking into account two appealing measures characterizing the OWA weights. Instead of maximizing the entropy in the formulation for determining the MEOWA weights, the new method in the article tries to obtain the OWA weights which are evenly spread out around equal weights as much as possible while strictly satisfying the orness value provided in the program. This consideration leads to the least squared OWA (LSOWA) weighting method in which the program tries to obtain the weights that minimize the sum of deviations from the equal weights since entropy is maximized when the weights are equal. Above all, the LSOWA weights display symmetric allocations of weights on the basis of equal weights. The positive or negative allocations of weights from the median as a basis depend on the magnitude of orness specified. Further interval LSOWA weights are constructed when a decision-maker specifies his or her value of orness in uncertain numerical bounds.

• 한국지역사회생활과학회지
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• 제26권3호
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• pp.447-456
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• 2015

To develop functional bread and improve the quality of gluten-free bread, this study investigates the quality characteristics of gluten-free rice bread made from soft-type rice (Bodeurami) flour mixed with black rice at different levels (0%, 10%, 20%, 30%, and 40%, w/w). An increase in the mix level of black-rice flour increased the weight of rice bread but reduced its volume, baking loss, volume expansion, and specific volume. The results for Hunter's color value and texture measurements indicate that an increase in the content of black-rice flour reduced the L-value, the b-value, hardness, gumminess, and chewiness but increased the a-value, adhesiveness, and springiness. According to the sensory analysis, rice bread formulated with a mixture of soft-type rice flour (80%) and black-rice flour (20%) showed the highest scores in color, taste, texture, and overall preferences. With respect to flavor and appearance, bread samples with 20% and 30% black-rice flour were preferred to those with 0%, 10%, and 40% black-rice flour. These results suggest that gluten-free rice bread mixed with wet-milling rice flour and black-rice flour can be used to develop functional and gluten-free bread.

• 한국식품영양학회지
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• 제30권5호
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

• 한국수학사학회지
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• 제13권2호
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• pp.105-120
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• 2000

In this study, it is certified that the golden ratio exists in the plants, the animals and human bodies(appearance), and is considered how much the ratio of positive and negative is in the psychological, political, social and cultural aspects. The result of this study shows that the golden sections or golden rectangles of the plants(N=58), the insects(N=44), the animals(N=21) and human bodies(N=260) are equal to $0.620{\pm}0.117$, $0.632{\pm}0.203$, $0.625{\pm}0.138$ and $0.60{\pm}0.169$, respectively. The slope in the regression analysis is equal to 0.627(R-square=0.925, p-value=0.0001). Whereas, for the public opinion poll, the ratios($mean{\pm}st.dev.$) of positive and negative of the public mental phenomena are equal to $0.508{\pm}0.179$, $0.808{\pm}0.216$ and $0.711{\pm}0.128$ in the political, economical, and sociocultural aspects, respectively. The slope in the regression is equal to 0.674(R-square=0.764, p-value=0.016). As results, we show that the golden ratio exists in the plants, the animals and human bodies in nature. This shows that the public mental phenomena has some more negative aspects than positive aspects and explains the shrinkage of the public mental phenomena in the economical field.

• 한국의류산업학회지
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• 제5권4호
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• pp.337-350
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• 2003

Fiber industry is export leading industry that guide national economy development after the 1960s in Korea. But lately, including China and Southeast Asia pursuit, domestic fiber industry is taking serious situation. Various kind methods can be proposed for high value added in fiber industry, the research about color is essential. The importance of color is increasing in modern textile and fashion industry. Color is important factor of textile and fashion industry because color affects strong influence in human's sensitivity. Color expresses by hue, value and chroma but fashion industry is using mainly hue and tone color system. Daegu Gyeongbuk area is domestic maximum syntheic fiber producing district. This study planned the polyester standard color collections for general color management of the polyester industry in Daegu Gyeongbuk. As basic research for this I investigated the color appearance distribution of polyester fabrics in Daegu Gyeongbuk that were produced for the recently 10 years and Japanese polyester color collections "SCOTDIC 2450". Reflect these study finding, in this research planned the usable standard color collections "Hue and Tone Polyester Standard Color 288". This research constructs insufficient domestic color infrastructure and expect that basic role to develop the competitive power for Korean fiber industry.

• 한국의류산업학회지
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• 제6권6호
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• pp.785-798
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• 2004

Silk has always been coveted as the finest and richest of all fibers woven into cloth. The earlist woven silk fragments found to date come from the third century B.C. The filament created and spun into cocoon by the larva of the silk moth, silk was exported from China to Europe from as early as the third century B.C. Silk industry is export leading industry that guide national textile industry development after the 1960s in Korea. Korean silk industry reached to peak at 1975 is displaying appearance that export scale is decreased recently. Various kinds methods can be proposed for high value added in silk industry, the research about color is essential. The importance of color is increasing in modern textile and fashion industry. Color is important factor of textile and fashion industry because color affects strong influence in human's sensitivity. Silk fabric can give high added value developing high sensitivity color because dye ability is superior. In this study I planned the "Utility Silk Color Code 288" for efficient color management in silk industry. "Utility Silk Color Code 288" are attached the Munsell notation and dyeing data which can reappear the color when needed. This research constructs for insufficient domestic color infrastruction and expect that basic role to develop the competitive power for Korean silk industry.

• 한국산학기술학회논문지
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• 제14권10호
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• pp.4876-4883
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• 2013

본 연구는 한옥보전 구역 내에서 비주거용 한옥이 점차 늘어나고 있는 상황에서 비주거한옥에 대한 제도적 지원이 필요한 근거를 제시하는데 목적이 있다. 이를 위해 비주거한옥 제도적 지원의 필요성에 영향을 미치는 요인을 분석하여 비주거한옥의 가치를 평가하였다. 분석에는 로지스틱분석을 활용하였으며, 비주거한옥에 대한 제도적 지원 필요성에 동의하는 경우 어떠한 가치요인을 중요하게 판단하였는지 분석하였다. 분석결과, 주거환경이 열악한 한옥의 활용, 한옥 외관상 가치, 지역의 생활복지 서비스 제공, 관광객 수용, 상업공간 제공, 역사성 부족, 한옥에 대한 개방성 강화 등의 7개의 요인이 비주거한옥에 대한 제도적 지원 필요성 결정에 영향을 미치는 것으로 나타났다.

• 한국멀티미디어학회논문지
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• 제18권9호
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• pp.1027-1038
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• 2015

For last several decades, the color correction methods have been proposed for HDR(high dynamic range) images. However, color distortion problems take place after correcting the colors such as halos, dominant color as well known. Accordingly, this article presents a novel approach in which the method consists of tone-mapping method and cone response function. In the proposed method, the tone mapping method is used to improve the contrast in the given HDR image based on chromatic and achromatic based on the CIEXYZ tristimulus value, expressed in c/m². The cone response function is used to deal with mismatch between corrected image and displayed image as well as to estimate various human visual effects based on the CMCAT2000 color appearance model. The experimental results show that the proposed method yields better performance of color correction over the conventional method in subjective and quantitative quality, and color reproduction.

• 한국식품과학회지
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• 제24권2호
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• pp.160-164
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• 1992

원료 차이에 의한 당면의 품질특성을 밝히고, 품질의 평가 기준설정을 위한 기초자료를 마련하기 위하여 고구마 당면(100% 고구마 전분), 일반 당면(50% 고구마 전분-50% 옥수수 전분) 및 옥수수 전분(100% 옥수수 전분)을 대상으로 조리특성, 조리된 당면의 텍스쳐와 관능특성을 조사하였다. 조리에 따른 당면의 무게증가율과 고형분 손실량은 일반 당면이 가장 높았다. 조리중 당면의 압축강도와 신장율은 고구마 당면이 가장 켰으며, 신장 탄성율은 고구마 당면이 가장 낮았다. 압축강도와 인장강도는 직선적인 관계를 보였으며, 동일한 압축강도에서의 인장강도는 옥수수 당면이 가장 크고, 고구마 당면이 가장 작았다. 고구마 당면은 모든 관능특성에서 가장 높은 값을 보였고 관능적 특성중 부착성과 일반 당면과 옥수수 당면의 점착성을 제외한 모든 지표들은 시료간에 유의적인 차이(p<0.05)를 보였다. 당면의 전체 바람직한 정도와 같은 경향을 보이는 관능적 특성은 투명도, 광택, 부착성과 신장성이었다.

• 한국조리학회지
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• 제23권8호
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• pp.206-215
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• 2017

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.