• 한국ITS학회 논문지
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• 제18권6호
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• pp.155-163
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• 2019

본 연구에서는 대전광역시 주요 간선도로인 유성대로를 대상으로 드론을 통해 취득한 노면 영상데이터를 기반으로 물체탐지알고리즘(Object Detection algorithm) 가운데 Tiny-YOLO-V2와 Faster-RCNN을 활용하여 아스팔트 도로노면의 균열을 인식, 균열유형을 구분하고 실험 결과차이를 비교하였다. 분석결과, Faster-RCNN의 mAP는 71%이고 Tiny-YOLO-V2의 mAP는 33%로 측정되었으며, 이는 1stage Detection인 YOLO계열 알고리즘보다 2Stage Detection인 Faster-RCNN 계열의 알고리즘이 도로노면의 균열을 확인하고 분리하는데 더 좋은 성능을 보인다는 것을 확인하였다. 향후, 드론과 인공지능형 균열검지시스템을 이용한 도로자산관리체계(Infrastructure Asset Management) 구축방안 마련을 통해 효율적이고 경제적인 도로 유지관리 의사결정 지원 시스템 구축 및 운영 환경을 조성할 수 있을 것이라 판단된다.

• 전자공학회논문지C
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• 제36C권3호
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• pp.26-34
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• 1999

실리콘 집적회로 인터컨넥트에서 전송선 파라미터를 추출하는 새로운 방법을 제시하고 이를 실험적으로 고찰 한다. 실리콘 기판 위에 있는 전송선에서의 신호는 PCB (printed circuit board)혹은 MCM (multi-chip module)의 인터컨넥트와 같은 마이크로 스트립 구조에서 가정하는 quasi-TEM 모드가 아니라 slow wave mode (SWM)로 대부분의 에너지가 전송되기 때문에 기판의 효과를 고려하여 전송선 파라미터를 추출한다. 실리콘 기판에서 전계 및 자계의 특성을 고려하여 커패시턴스 파라미터의 계산을 실리콘 표면을 그라운드로 설정하고 계산하고 인덕턴스는 단일 전송선 모델로부터 추출한 실효 유전상수를 도입하여 계산한다. 제안한 전송선 파라미터 추출 방법의 타당성을 검증하기 위하여 테스트 패턴을 제작하여 실험적 파리미터 추출 값이 제시한 방법의 결과와 약 10% 이내에서 일치한다는 것을 보여 계산 방법의 타당성을 입증한다. 또한 고속 샘플링 오실로스코프(TDR/TDT 메터) 측정을 통하여 제시한 방법이 크로스톡 노이즈를 정확히 예측 할 수 있는 반면 흔히 사용하고 있는 기판의 효과를 고려하지 않는 RC 모델 혹은 ？ 모델은 약 20∼25% 정도 과소 오차(underestimation error)를 보인다는 것을 보인다.

• 한국수산과학회지
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• 제45권3호
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.

• 한국정밀공학회지
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• 제33권1호
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• pp.23-29
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• 2016

In this paper, a real-time condition diagnosis system for the lens injection molding process is developed through the use of LabVIEW. The built-in-sensor (BIS) mold, which has pressure and temperature sensors in their cavities, is used to capture real-time signals. The measured pressure and temperature signals are processed to obtain features such as maximum cavity pressure, holding pressure and maximum temperature by the feature extraction algorithm. Using those features, an injection molding condition diagnosis model is established based on a response surface methodology (RSM). In the real-time system using LabVIEW, the front panels of the data loading and setting, feature extraction and condition diagnosis are realized. The developed system is applied in a real industrial site, and a series of injection molding experiments are conducted. Experimental results show that the average real-time condition diagnosis rate is 96%, and applicability and validity of the developed real-time system are verified.

• 공업화학
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• 제29권5호
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• pp.565-570
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• 2018

본 연구에서는 초음파 용매추출공정을 이용하여 닥나무로부터 항산화성분을 추출하고, 중심합성계획모델을 이용하여 추출공정을 최적화하였다. 중심합성계획모델의 반응치로는 추출수율과 DPPH 라디칼소거활성을 설정하고, 독립변수인 추출시간, 주정/초순수 부피비, 초음파 조사세기에 따른 주효과도와 교호효과도를 해석하였다. 추출수율과 DPPH 라디칼소거활성 모두 계량인자의 주효과도와 교호효과도를 모두 고려하였을 때 가장 큰 영향을 미치는 인자는 주정/초순수 부피비이었다. 반응표면분석법을 이용하여 추출공정의 최적화과정을 수행한 결과 최적추출조건은 추출시간(19.92 min), 주정/초순수 부피비(54.23 vol%), 초음파 조사세기(557.65 W)로 나타났다. 이 조건으로부터 예상되는 반응치의 값은 추출수율(38.93 wt%), DPPH 라디칼소거활성(55.33%)으로 나타났다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.224-230
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• 1999

The purpose of this study was to find out the optimal mixing ratio of green tea powder, sugar, and water for the preparation of Seolgiddeok through Response Surface Methodology based on the color, sensory, and texture test. The oganoleptic and textural properties of Seolgiddeok prepared with various concentrations of green tea powder (0% (control group), 0.5% (GT-0.5 group), 1% (GT-1.0 group), 1.5% (GT-1.5 group), 2% (GT-2.0 group)), and their quality changes during storage were also investigated. The optimal mixing ratio of green tea powder, sugar, and water for preparing the best quality Seolgiddeok was 1.0%, 12%, and 22%, respectively. The proximate composition of green tea powder was 21.70% of crude protein, 8.49% of crude lipid, 2.95% of reducing sugar, and 6.40% of ash. The contents of crude lipid, reducing sugar, and catechins in Seolgiddeok added with a green tea powder were increased with increasing the content of green tea powder. The hardness and gumminess of GT-1.0 group were the lowest among four groups, whereas GT-1.0 and GT-2.0 groups had the lowest cohesiveness. While the control group was the lowest in adhesiveness, the springness was not significantly different among all groups. GT-0.5 and GT-1.5 groups were the highest in sweet taste and colorfulness, respectively. However, GT-1.0 group had the best overall quality. Total microbial numbers, the acidity and pH in Seolgiddeok during storage were decreased with increasing green tea powder content, and especially those of GT-1.0 and GT-1.5 groups were relatively the lower than others. The “L” value (lightness) of the control group (no additives) was the highest among five groups, and the value was decreased with storage period, and especially GT-0.5 groups had the lowest brightness. The“a”value (reddness) of the control group was the highest, followed by GT-0.5, GT-1.0, GT-1.5, and GT- 2.0 group in order. The“b”value (yellowness) was increased with the increase of green tea powder content. Above results indicated that GT-1.0 group showed the best quality of Seolgiddeok through organoleptic and rheology tests.

• 한국식품영양학회지
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• 제29권6호
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• pp.1040-1049
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• 2016

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and ${\alpha}$-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The ${\alpha}$-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

• 한국식품과학회지
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• 제25권1호
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• pp.78-82
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• 1993

이 연구는 재래방법과 비교하여 수율이 높고 품질이 향상된 효모 자가분해들의 제조방법을 연구하는데 그 목적을 두었다. 제빵용 생 효모에 glucanase와 protease의 복합효소를 작용시킨 다음, 10,000 psi의 고압으로 균질하면 약 85.3%의 효모 세포벽이 파손되었다. 세포벽이 파손된 효모를 사용하여 자가분해 시키는데 가장 적당한 조건을 반응 표변방법(RSM)을 이용하여 조사한 결과는 pH 7.0, 온도 $30^{\circ}C$ 에탄올 4%, 소금 3%이었다. 세포벽이 파손된 효모를 위와 같은 최적조건에서 3일간 분해시켜 얻은 효모 자가분해물의 수율은 2.6배 향상되었으며, 총 아미노산의 함량도 현저히 증가(2.8배)하였다. 그리고 관능적인 품질도 재래방법으로 제조된 시료보다 고기 향미가 많고, 이미-이취가 현저하게 적어서 전체인 기호도에서도 상당히 우수한 것으로 평가되었다.

• 한국식품과학회지
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• 제34권1호
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• pp.30-36
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• 2002

과잉 생산되는 참외를 효율적으로 이용하기 위하여 2단계로 알콜 및 초산 발효에 의해 천연양조 식초를 제조하였다. 참외를 이용한 알콜발효에서 알콜함량은 초기 당함량 $17.83^{\circ}Brix$ 및 82.65 h의 발효건조에서 최대치(7.47%)를 나타내었다. 산함량은 초기 당함량 $12.17^{\circ}Brix$ 및 60.56 h의 발효 시간에서 최소치(0.46%)를 나타내었으며, 잔당 함량은 초기당함량 $10.02^{\circ}Brix$ 및 105.61 h의 발효시간에서 4.49%로 가장 낮았다. 초산발효에서 잔류알콜 함량은 교반속도 200 rpm 및 발효시간 150 h에서 0.03%로 최소치를 나타내었으며, 산도는 교반속도 200 rpm 및 발효시간 250 h 동안 발효시킨 경우 5.27%로 최대치를 나타내었다.