• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.419-424
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• 2003

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

• 산업경영시스템학회지
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• 제32권2호
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• pp.85-93
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• 2009

GOMS model is a cognitive modeling method of human performance based on Goal, Operators, Methods, Selection rules. GOMS model was originally designed for desktop environment so that it is difficult for GOMS model to be implemented into the mobile environment. In addition, GOMS model would be inaccurate because the original GOMS model was based on serial processing, excluding one of most important human information processing characteristics, parallel processing. Therefore this study was designed to propose a modified GOMS model including mobile computing and parallel processing. In order to encompass mobile environment, an operator of 'look for' was divided into 'visual move to' and 'recognize' whereas 'point to' and 'click' were combined into 'tab.' The results showed that newly introduced operators were necessary to estimate more accurate mobile computing behaviors. In conclusion, modified-GOMS model could predict human performance more accurately than the original GOMS model in the mobile computing environment.

• 한국시뮬레이션학회:학술대회논문집
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• 한국시뮬레이션학회 2000년도 추계학술대회 논문집
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• pp.165-173
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• 2000

Analytic models have been developed to solve integrated production-distribution problems in supply chain management (SCM). As one of major constraints in analytic models, capacity, which is the total operation time in this paper has mostly been known or disregarded assuming infinite capacity. Also, as major factors, machine processing time to fabricate or assemble a part or product at a certain machine center in production system and vehicle processing time to deliver a product to a customer by a certain vehicle in distribution system have been fixed and regarded as a static factor, But in the real systems significant differences exit between capacity and the required time to achieve the production-distribution plan and between processing time and consumed time to process a part or product. In this paper, capacity and processing times in the analytic model are considered as dynamic factors and adjusted by the results from independently developed simulation model, which includes general production-distribution characteristics. Through experiments, we obtain the more realistic solutions reflecting stochastic natures by performing the iterative analytic-simulation procedure.

• Journal of Information Processing Systems
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• 제16권4호
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• pp.774-783
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• 2020

For the issue of subsurface target localization by reverse projection, a new approach of target localization with different distances based on symmetric sub-array multiple-input multiple-output (MIMO) radar is proposed in this paper. By utilizing the particularity of structure of the two symmetric sub-arrays, the received signals are jointly reconstructed to eliminate the distance information from the steering vectors. The distance-independent direction of arrival (DOA) estimates are acquired, and the localizations of subsurface targets with different distances are realized by reverse projection. According to the localization mechanism and application characteristics of the proposed algorithm, the grid zooming method based on spatial segmentation is used to optimize the locaiton efficiency. Simulation results demonstrate the effectiveness of the proposed localization method and optimization scheme.

• 대한원격탐사학회지
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• 제9권1호
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• pp.37-49
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• 1993

In this research, the WEF AX and APT(Automatic Picture Transmission) data receiving and image processing software using PC/AT called WADIPS(WEFAX and APT Data Integrated Processing System) Software has been developed. The main functions of WADIPS software are follow : 1) Real time receiving and saving to hard disk of WEFAX and APT data 2) B/W(Black and White) and false color display 3) Image enhancement using histogram stretch and color control 4) 2-4 times zooming 5) Hard copy of data using dithering and patterning 6) Animation 7) File management 8) On line help. WADIPS can be used in the offices or persons need real time meteorological information and education offices to teach the image processing technique and general characteristics of meteorological satellites.

• 문화기술의 융합
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• 제4권4호
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• pp.407-412
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• 2018

신흥국들의 경제성장과 선진국들의 기능성, 편의성 식품에 대한 수요증가에 따라 다양한 식품에 대한 수요가 증가하고 있으며, 이에 따라 국내에서도 식품가공기계산업에 대한 관심 및 식품가공기계의 사용빈도가 지속적으로 증가하고 있다. 따라서 식품가공기계와 관련하여 발생하는 재해도 역시 증가하고 있으며, 전체 산업 재해율보다 높은 재해율을 보이고 있다. 이에 본 연구에서는 식품가공기계 관련 재해특성을 분석하고 그 예방대책을 제시하고자 한다.

• 한국생산제조학회지
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• 제22권4호
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• pp.665-672
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• 2013

With the development of advanced processing technology, laser processing systems, which require high-quality precision processing, have attracted considerable attention. Although laser equipment is expensive, it enables quick processing and less deformation of materials. This technology is often applied to secondary batteries, which has thus farinvolved the use of argon tungsten inert gas (TIG) welding. However, the welding characteristics of argon TIG welding are not yet good, and a laser is used for welding to address this problem. In this study, lap-joint welding was conducted, and the desired welding characteristics were obtained when the laser power was 1800W and the laser beam travel speed was 1.8 m/min. Lap-joint welding was conducted on Ni-coated SS41. Two cases were compared. No pores were observed in the Ni-coated SS41 lap-joint welding part, and cracks appeared from the lap-joints. Moreover, the pole rod and tap were welded together in a T-joint form to improve the output of the secondary battery. T-joint laser welding showed better welding characteristics than TIG welding.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2007년도 춘계종합학술대회
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• pp.758-761
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• 2007

디지털 신호처리 기술은 음성 및 영상 처리와 스펙트럼 분석 등과 같은 폭넓은 분야에서 활용되고 있다. 이에 따라 디지털 필터가 아날로그 필터를 대신하여 주파수 선택적 연산을 수행하기 위해 사용되고 있으며, 급준한 필터특성을 실현할 수 있다. 비재귀형으로 구성되는 FIR 디지털 필터는 항상 안정하고 선형위상응답 특성을 나타내므로, 데이터 전송과 같이 파형정보를 중요시하는 분야에 사용된다. 그리고 불연속점 부근에서 발생하는 깁스현상을 감소시키기 위해, 창함수 기법을 통해 필터를 설계한다. 따라서 본 논문에서는 FIR 필터의 성능을 향상시키기 위해, 변형된 창함수를 적용하였으며, 시뮬레이션에서 최대부엽의 크기와 천이특성을 이용하여 기존의 방법과 비교하였다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.