• 한국가구학회지
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• 제10권2호
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• pp.29-36
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• 1999

During a radio-frequency/vacuum plus press drying process of some hardwood veneers for decoration we investigated the effect of a grain and thickness of a veneer sheet on drying rates, variations of final moisture content within a bundle of veneer sheets, and formation of checking, end waving, and burning mark. About thirty three hundreds sheet of veneer could be dried in sixty five hours from green to in0-use moisture content, and a final moisture content was significantly effected by initial moisture content of veneer. There were nearly variations in a final moisture content among the veneer sheets in the same bundle. A checking was never found in a edge-sliced veneer, and very slight in a flat-sliced veneer of ash and red oak. There were no end waving and no burning mark in all veneer sheets.

• 한국정밀공학회지
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• 제17권5호
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• pp.76-83
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• 2000

Shape reconstruction is considered as a new technology to be useful and important in many areas such as RPD (Rapid Product Development) and reverse engineering, compared with the conventional design and manufacturing. In shape reconstruction, it becomes possible to reconstruct objects not by their measured shape data but those data extracted from the original shape. The goal of this research is to realize 3D shape construction by showing a possible way to analyze the input image data and reconstruct that original shape. The main 2 steps of the reconstructing process are getting cross-section data from image processing and linking loops between one slice and the next one. And the reconstructed object in this way is compared with the other object using a laser scanner and modelled by an commercial software.

• Communications for Statistical Applications and Methods
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• 제24권1호
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• pp.97-113
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• 2017

This paper proposes a method for sufficient dimension reduction (SDR) of mixture data. We consider mixture data containing more than one component that have distinct central subspaces. We adopt an approach of a model-based sliced inverse regression (MSIR) to the mixture data in a simple and intuitive manner. We employed mixture probabilistic principal component analysis (MPPCA) to estimate each central subspaces and cluster the data points. The results from simulation studies and a real data set show that our method is satisfactory to catch appropriate central spaces and is also robust regardless of the number of slices chosen. Discussions about root selection, estimation accuracy, and classification with initial value issues of MPPCA and its related simulation results are also provided.

• 한국식품조리과학회지
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• 제3권2호
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• Communications for Statistical Applications and Methods
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• 제23권2호
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• pp.105-117
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• 2016

In the paper, as a sequence of the first tutorial, we discuss sufficient dimension reduction methodologies used to estimate central subspace (sliced inverse regression, sliced average variance estimation), central mean subspace (ordinary least square, principal Hessian direction, iterative Hessian transformation), and central $k^{th}$-moment subspace (covariance method). Large-sample tests to determine the structural dimensions of the three target subspaces are well derived in most of the methodologies; however, a permutation test (which does not require large-sample distributions) is introduced. The test can be applied to the methodologies discussed in the paper. Theoretical relationships among the sufficient dimension reduction methodologies are also investigated and real data analysis is presented for illustration purposes. A seeded dimension reduction approach is then introduced for the methodologies to apply to large p small n regressions.

• Applied Biological Chemistry
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• 제35권1호
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• pp.6-9
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• 1992

세절 마늘 건조중 갈변물질의 형성속도는 건조온도가 증가함에 따라서 증가하였다. 건조마늘의 pyruvate함량은 건조온도가 증가하거나 건조시간이 경과함에 따라서 감소하였다. Sodium metabisulfite는 세절된 건조마늘의 비효소적 갈변을 줄일 수 있었고, pyruvate 함량의 감소를 억제하였다. 아황산 처리는 antimicrobial activity를 갖는데, $65^{\circ}C$에서 대조구의 세균수가 $4.6{\times}10^5$이던 것을 $5.2{\times}10^4$으로 줄일 수 있었다.

• 한국식품위생안전성학회지
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• 제8권2호
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• pp.13-21
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• 1993

Vibrio septicemia,, resulting in high mortality, has been caused by Vibrio vulnificus. Ingestion of marine products or contact with sea water contaminated with Vibrio vulnificus can cause septicemia. Vibrio vulnificus has been detected world wide and west sea area of Korea, Kum river estuary in particular, showed high detection rate. Higher detection rate of Vibrio vulnificus were reported in the bottom deposit with low depth of water, low salinity, and high COD. Man with the liver disease can easily come down with Vibrio septicemia and the main source is the sliced raw fish dish. The preventive measure for this disease is to wash raw fish material thoroughly with tap water and handle in sanitary conditions. Washing with sea water is strictly prohibited . It may be necessary to forbid the small-scale businessmen from selling the sliced ray fish dish in the vicinity of seashore. Man with the liver disease of diabetes should not swim or consume the raw fish dish in the contaminated area during summer.

• Journal of the Optical Society of Korea
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• 제2권1호
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• pp.22-25
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• 1998

We present a spectrum broadening technique to improve the signal-to-noise ratio of spectrum sliced incoherent light sources using the fiber four-wave mixing effect which occurs in a nonlinear loop mirror located at the receiver. The initial transmission channel bandwidth of 0.92 nm was increased to 1.62 nm in the nonlinear loop mirror at the optical receiver, which enhances the signal-to-noise ratio to a desired value. Using this technique, we have demonstrated the transmission of a 2.5 Gb/s NRZ signal with the 0.92 nm bandwidth through a 80 km dispersion-shifted fiber. The measured transmission penalty was less than 0.2 dB at $1{\imes}10^{-10}$ BER.

• 대한전기학회논문지:전력기술부문A
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• 제48권5호
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• pp.658-663
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• 1999

2D sliced CT images hardly express the human disease in a space. This space expression can be reconstructed into 3D image by piling up the CT sliced image in succession. In medical image, in order to get the reconstructed 3D images, expensive system or much calculation time is needed. But by changing the method of reconstruction procedure and limit the range, the reconstruction time could be reduced. In this study, to reduce the processing time and memory, we suggested a method of interpolation and ray casting processing at the same time in a limited range. Such a limited range processing have advantages that we could reduce the unnecessary interpolation and ray casting. Through a experiment, it is founded that the reconstruction time and the memory was much reduced.

• 대한가정학회지
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• 제34권3호
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• pp.211-218
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• 1996

The objective of this study was to increase moisture content and to enhance the texture and color of guar gum backsulgies by adding sliced chinese radish, minced carrot, and carrot juice. Sensory evaluation for guarsulgies added these ingredients were investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 100% for Sliced radish and 90% for minced carrot, and 250g for Carrot juices instead of water. In the texturemeter measurement for grarsulgies selected to the maximum acceptable levels, springness, gumminess, cohesiveness, hardness, and chewiness of guarsulgies added carrot juice tended to increase compared to other guarsulgies.