• 한국레이저가공학회지
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• 제6권1호
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• pp.1-8
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• 2003

A molten metal droplets are deposited onto solid substrate for solid freeform fabrication, Collision dynamic and substrate heat transfer associated with solidification determine the final shape of molten metal droplets. In this study, the experimental model, based on the variational condition with substrate temperature and falling height, was produced reliable optimal data of droplet pattern.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2012년도 추계학술대회 논문집
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• pp.621-622
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• 2012

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2010년도 춘계학술대회 논문집
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• pp.1335-1336
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• 2010

• 한국구조물진단유지관리공학회지
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• 제17권2호
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• pp.4-9
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• 2013

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2013년도 춘계학술대회 논문집
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• pp.642-643
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• 2013

• Journal of Mechanical Science and Technology
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• 제17권11호
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• pp.1704-1713
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• 2003

Point contact film thickness in elastohydrodynamic lubrication (EHL) is analyzed by image processing method for the images from an optical interferometer with monochromatic incident light. Interference between the reflected lights both on half mirror Cr coating of glass disk and on super finished ball makes circular fringes depending on the contact conditions such as sliding velocity, applied load, viscosity-pressure characteristics and viscosity of lubricant under ambient pressure. In this situation the film thickness is regarded as the difference of optical paths between those reflected lights, which make dark and bright fringes with monochromatic incident light. The film thickness is computed by numbering the dark and bright fringe orders and the intensity (gray scale image) in each fringe regime is mapped to the corresponding film thickness. In this work, we developed a measuring technique for EHL film thickness by dividing the image patterns into two typical types under the condition of monochromatic incident light. During the image processing, the captured image is converted into digitally formatted data over the contact area without any loss of the image information of interferogram and it is also interpreted with consistency regardless of the observer's experimental experience. It is expected that the developed image processing method will provide a valuable basis to develop the image processing technique for color fringes, which is generally used for the measurement of relatively thin films in higher resolution.

• IEIE Transactions on Smart Processing and Computing
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• 제3권2호
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• pp.41-51
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• 2014

This paper describes a method to estimate the noise power using the minimum statistics approach, which was originally proposed for audio processing. The proposed minimum statistics-based method separates a noisy image into multiple frequency bands using the three-level discrete wavelet transform. By assuming that the output of the high-pass filter contains both signal detail and noise, the proposed algorithm extracts the region of pure noise from the high frequency band using an appropriate threshold. The region of pure noise, which is free from the signal detail part and the DC component, is well suited for minimum statistics condition, where the noise power can be extracted easily. The proposed algorithm reduces the computational load significantly through the use of a simple processing architecture without iteration with an estimation accuracy greater than 90% for strong noise at 0 to 40dB SNR of the input image. Furthermore, the well restored image can be obtained using the estimated noise power information in parametric image restoration algorithms, such as the classical parametric Wiener or ForWaRD image restoration filters. The experimental results show that the proposed algorithm can estimate the noise power accurately, and is particularly suitable for fast, low-cost image restoration or enhancement applications.

• 한국식품영양과학회지
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• 제30권2호
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Journal of Pharmaceutical Investigation
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• 제39권4호
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• pp.275-297
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• 2009

Herbal medicines have been used worldwide, particularly in the Far East countries, for thousands of years. Herbal medicines comprise complex mixtures of different phytochemical substances, and their nature may vary substantially depending on many factors related to the cultivation condition, area and harvest time. The processing of the herbal medicines significantly affects their pharmacological and toxicological properties. In this paper, we discuss current research that deals with the techniques for processing Chinese herbal medicines. These results will provide a scientific basis for developing new techniques for the processing of herbal medicines.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1212-1217
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• 2009

This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju; Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions.