• The Transactions of the Korea Information Processing Society
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• v.7 no.1
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• pp.252-265
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• 2000

In this thesis, the analysis of data processing method and the amount of computation in the whole geometry processing is conducted step by step. Floating-point ALU design is based on the characteristics of geometry processing operation. The performance of the devised ALU fitting with the geometry processing operation is analyzed by simulation after the description of the proposed ALU and geometry processor. The ALU designed in the paper can perform three types of floating-point operation simultaneously-addition/subtraction, multiplication, division. As a result, the 23.5% of improvement is achieved by that floating-point ALU for the whole geometry processing and in the floating-point division and square root operation, there is another 23% of performance gain with adding area-performance efficient SRT divisor.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.805-816
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• 2014

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.367-375
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• 2013

Using the 'New material' concept has recently been introduced into the natural characteristics. In the course of such a, Janine M. Benyus has proposed to mimic the characteristics of natural ecosystems to mention the concept of Biomimicry. Process made engineered using technical elements for representing the material properties of Biomimicry such will be acting importantly, This study intends to analyze how new materials applied to 'Biomimicry' characteristics are processed in space. The results were as follows : 1) Processing methods of new materials resulted as 'Forming', 'Surface treatment', 'Bonding', 'Inserting'. These four were divided and analyzed into 'Form', 'System', 'Adaptation'. As a result of this analysis, such significances were shown as 'Forming/Surface treatment/Bonding' in 'Form', 'Bonding' in 'System' and 'Adaptation'. 2) 'Bonding' applied to 'System' of new material can be recycled to be combined with other materials through the existing adhesive material, and present as a solution of 'Sustainable development'. 3) 'Bonding' applied to 'Adaptation' of new material is to impart the ability to react to the environment through the joint, but is characteristic, at this time, using digital and other field technology. It appeared primarily that it can be known to meet the social trends and convergence between fields. Thus, as the finish that are friendly to the environment from the interior design, the results of the study are expected to be utilized in the study of new materials guidelines.

• Transactions of Materials Processing
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• v.33 no.4
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• pp.277-284
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• 2024

Interest in remanufacturing of part has significantly increased to reduce used material and energy together. The directed energy deposition (DED) process has widely applied to remanufacturing of the part. An excessive residual stress takes place in the vicinity of the deposited region by the DED process due to rapid heating and rapid cooling (RHRC) phenomenon. The excessive residual stress decreases the reliability of the remanufactured part. Therefore, thermo-mechanical analysis for the remanufacturing of the part is needed to investigate heat transfer and residual stress characteristics in the vicinity of the deposited region. The thermo-mechanical analysis of a large volume deposition is significantly difficult to perform due to the requirement of a long computation time and a large computer memory. The goal of this paper is to investigate thermo-mechanical characteristics for remanufacturing of the ATC part using a DED process. The methodology of the thermo-mechanical analysis for a large volume deposition is proposed. From the results of analysis, heat transfer and residual stress characteristics during deposition and cooling stages are investigated. In addition, the proper deposition strategy from the viewpoint of the residual stress is discussed.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.445-451
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• 2016

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.911-917
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• 2011

This study was to investigate the characteristics of the Yakju fermented with differently-processed lotus leaves such as blanching, steaming, roasting, and drying, and fresh one for control. The total acid content was high (0.82~1.22%) in the lotus leaf Yakju, and lactic acid was the main compound among organic acids. Volatile acid content was high (200~500 mg/L) compared to the results of organic acid composition, and the main volatile acid in lotus leaf Yakju was acetic acid. Though the polyphenol content (616.5~693.1 mg/L) was similar among the Yakju, the Hunter's color value of those were quite different and also had a big impact on the sensory evaluation of color. Therefore, it seems that the enzyme activity of polyphenol oxidase in differently-processed lotus leaves may have an influence on the color of lotus leaf Yakju. In a sensory evaluation of color and aroma, lotus leaf Yakju fermentaed with fresh leaves and roasted ones were preferred to the others, and steamed leaves and roasted ones were the best in taste and overall acceptability.

• Journal of the Korean Chemical Society
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• v.55 no.5
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• pp.846-856
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• 2011

In this study, we analyzed the characteristics of imagery thinking in the processes of generating analogy of seventh grade science-gifted students in terms of the information-processing of imagery. The analyses of the results revealed that science-gifted students' information-processing of imagery in the processes of generating analogy consisted of image generation, image operation, and image representation. The types of imagery used by science-gifted students were classified into perception imagery, memory imagery, and imagination imagery, and there were some differences in the patterns of information-processing of imagery. In the bases of these results, we suggested the information-processing model of imagery by the types of imagery used in generating analogy. The results of this study may provide useful implication to develop effective methods for a strategy of generating analogy emphasizing the interaction between analogy thinking and imagery thinking which promotes imagery thinking of science-gifted students.

• Journal of Mushroom
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• v.5 no.1
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• pp.21-24
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• 2007

A new variety of oyster mushroom 'Choengsan' was developed with crossing between monokaryotic strains derived from Suhan and Wonhyoung #3. It was developed by Agriproduct Processing Experiment Station, Gangwon Agricultural Research & Extension Services in 2006. The optimum temperature of mycelial growth was around $27{\sim}28^{\circ}C$ and that of fruiting body was $14{\sim}17^{\circ}C$. The color of pileus was dark-gray color. The period of primordial occurrence was about 20 days in bed cultivation using cotton waste and the yields were $38kg/3.3m^2$.

• Journal of Powder Materials
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• v.15 no.3
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• pp.221-226
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• 2008

Silver coated copper composite powders were prepared by electroless plating method by controlling the activation and deposition process variables such as feeding rate of silver ions solution, concentration of reductant and molar ratio of activation solution $(NH_4OH/(NH_4)_2SO_4)$ at room temperature. The characteristics of the product were verified by using a scanning electron microscopy (SEM), X-ray diffraction (XRD) and atomic absorption (A.A.). It is noted that completely cleansing the copper oxide layers and protecting the copper particles surface from hydrolysis were important to obtain high quality Ag-Cu composite powders. The optimum conditions of Ag-Cu composite powder synthesis were $NH_4OH/(NH_4)_2SO_4$ molar ratio 4, concentration of reductant 15g/l and feeding rate of silver ions solution 2 ml/min.