• Journal of Welding and Joining
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• v.14 no.4
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• pp.79-88
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• 1996

For improvement in productivity and weld quality, weld seam tracking and welding parameter control are very essential in the welding of a structure which can not be cxactly fit-up due to mismatch, discontinous gap, deflection, etc.. In this study, an automatic weld seam tracking system is developed for I-butt joint structure, and the system consists of XYZ working table, vision sensor and user interface program. In the developed vision sensor system, an image projection algorithm for weld-line detection and an adaptive current control algorithm for gap variation were implemented. The user interface program developed in this study by basing on the objct oriented concept could provide very convenient way to utilize the tracking system with the pull-down menu driven structure. The developed system showed a good seam tracking and weld quality control capability corresponding to deflected weld lines and gap variations.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.250-257
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• 2016

This study was conducted to extract the factors affecting the microbial safety of leaf and stem vegetables in the high school foodservice and to provide information for supplying the safe foodservice menu. The lunch and dinner menu (1,945 data) of the total 6 high schools at the Central and the South Region in March, June, September, and December were collected. The frequency analysis and the multiple correspondence analysis (MCA) based on the 3 factors (potentially hazardous food (PHF), leafy and stem vegetables in the menu, the cooking methods) were conducted. The most frequent PHF was the menu of blanched vegetables, salads, seaweeds and fried chicken. The most frequent consumed leaf and stem vegetables were spinach, chive, lettuce, Western cabbage, perilla leaf, iceberg lettuce, chicory, leek and broccoli. MCA based on the leaf and stem vegetables, the region, and the cooking method (cooked/non-cooked) showed that garlic stem and spinach were more used in the Central Region, while water drop-wort were more used in the South Region. Iceberg lettuce, Bok choy and leek were included frequently in the PHF menu. Plant products frequently used in PHF menu requires the food safety system such as Good Agricultural Practice (GAP) to reduce the microbial risk. The menu database according to raw materials based on cooking methods (heating or mixing) as well as the development and verification of menu based on the microbial safety will be contributed to provide the safer foodservice menu.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.69-82
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• 1992

The purpose of this study is to analyze the cooker's regnition and real attitude abut standard cost system who are engazing in hotel restaurants in Seoul area. The sample was consisted of 307 cookers(male ; 82.7%, female ; 17.3%_ and the used method in analyzing is surveying method and statistical analysis(SPSS PC Package ; Version 3.0). The results of this study are summarized as follows ; 1. Standard cost system, mass purchase and proper recipe were presented in order to economize on real cost and the purchase and preservation of food were presented as important control factor to econimize cost. 2. Most coolers were recognizing the necessity of standard cost system and they relyed the purpose of standard cost calculation on standard cost control. They also thought standard cost accounting information system as good method to economize cost and they were favorable abut the usage of computer in improving working ability. 3. Most of cookers(80%) wanted to be independant restaurant manager and they were favorable Korean restaurant and Western restaurant. 4. The cookers represented the oder of importance by nutrition, preferance of food, economy in composing cooking menu and by taste, odor, variety, decoration in cooking.

• Journal of Korea Society of Industrial Information Systems
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• v.7 no.5
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• pp.190-194
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• 2002

The aim of development is system having convenient, cheap, reliable and better good measurements. The cozy environments in auto and architects is essentiable requirements. This study focuses on system developments of test equipment for better performance of noise protection in automobiles. Sound cards using makes easily to acquire the sound in each room, especially reduced the complexities of the circuits. The developed system have easily been measured and have characteristics of rapid mecanical response. The menu of rough scan method makes efficiently to test the shielding performance of auto rubber in whole frequency scales.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.14 no.2
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• pp.430-436
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• 2010

Since a 'Well-being' theme had become an issue in 90's, everyone now care about their health more than ever. Besides, IT has been developed so tremendously that we have various ways to collect up-to-dated information through the internet. There are so many web sites that contain information about health and diet. However, the menus of these web sites are not simplified and the content is too large, so the information we see in those web sites may not be accurate. Also, some information is out-of-dated. In this paper, we propose a web site called 'Calory&Diet' that provides customized information on diet. The characteristics of the web site are as following: First, the menu is so simple that users can easily find information they want. Second, it only provides necessary customized information. Lastly, it uses an open application that helps users always get the latest information without DB updates. With its user friendly menu and feedback information, the proposed web site can be a good advisor for people who want to be healthy. 100 offers the user survey results than existing systems, simple system to 2%, 3% from a custom-related topics, the latest related topics were 3% higher on 5 point scale.

• Proceedings of the IEEK Conference
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• 2002.07a
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• pp.690-693
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• 2002

According to the growth of communication biz, embedded market rapidly developing in domestic and overseas. Embedded system can be used in various way such as wire and wireless communication equipment or information products. There are lots of developing performance applying speech recognition to embedded system, for instance, PDA, PCS, CDMA-2000 or IMT-2000. This study implement minimum memory of speech recognition engine and DB for apply real time embedded system. The implement measure of speech recognition equipment to fit on embedded system is like following. At first, DC element is removed from Input voice and then a compensation of high frequency was achieved by pre-emphasis with coefficients value, 0.97 and constitute division data as same size as 256 sample by lapped shift method. Through by Levinson - Durbin Algorithm, these data can get linear predictive coefficient and again, using Cepstrum - Transformer attain feature vectors. During HMM training, We used Baum-Welch reestimation Algorithm for each words training and can get the recognition result from executed likelihood method on each words. The used speech data is using 40 speech command data and 10 digits extracted form each 15 of male and female speaker spoken menu control command of Embedded system. Since, in many times, ARM CPU is adopted in embedded system, it's peformed porting the speech recognition engine on ARM core evaluation board. And do the recognition test with select set 1 and set 3 parameter that has good recognition rate on commander and no digit after the several tests using by 5 proposal recognition parameter sets. The recognition engine of recognition rate shows 95%, speech commander recognizer shows 96% and digits recognizer shows 94%.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.123-133
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• 2003

The specific objectives of the study were as follows: 1) To investigate the composition system (design, usability and interactivity) of web sites of textile exchange of B to B 2) To examine and valuate contents and marketing (announcement, satisfaction and variety of contents) of web sites of textile exchange of B to B. The data were collected from search engine, portal sites of evaluation, direct contact, interview over the phone with web master of concerned web sites and the result of analytical valuation of web sites. The results of this study were as fellows: 1) The Dongsung trading intended to mainly use their homepage as a inside communication place by intranet network. The Daechang trading was mainly using their homepage as a tool of expansion of their outside export market. The etextiler was selling their web solutions through homepage. The texcom was offering the web place and useful informations to trading companies in Asia. 2) The texcom consisted text with little image to speed up for loading and navigation for usability of users. The Dongsung trading made intranet network for communication and exchange of informations of company inside. The etextiler offered a booking menu to inquiry in homepage. The Daechang trading tried to give good impression from the introduction page at homepage.