구연산과 구아검 첨가 냉면의 품질특성

박재희,류복미,김창순,Park, Jae-Hee,Ryu, Bog-Mi,Kim, Chang-Soon 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4

Purpose: The consumption of noodles has increased domestically. However, noodles with high carbohydrate content can cause an increase in blood glucose compared with other foods. Therefore, in this study, Naengmyeon with high resistant starch was prepared for decreasing blood glucose by the addition of 0.5% citric acid (CN), 1% guar gum (GN) or 0.5% citric acid and 1% guar gum (CGN), and then it was incubated in a refrigerator for 3 days, and stored in a freezer for 1 month. Methods: The quality characteristics of these Naengmyeon noodles was evaluated based on total starch, resistant starch, water absorption, cooking loss, turbidity, in vitro starch hydrolysis, and in vivo glucose response. Results: There was no significant difference in the total starch, cooking loss, and turbidity. The resistant starch of GN (1.70%) and CGN (1.84%) was significantly increased when compared with that in Naengmyeon with no additives (N) and CN. In terms of water absorption, CN (86.01%) was the lowest in samples, followed by GN (92.17%), N (94.20%), and CGN (99.16%). CGN with high resistant starch was the lowest in in vitro starch hydrolysis in samples. However, it had no effect on the in vivo glucose response. In vitro starch hydrolysis exhibited a significant positive correlation (r=0.533; p<0.01) with in vivo glucose response. Conclusion: Therefore, future studies are needed to establish the standard for resistant starch contents in processed carbohydrate foods for delaying the increase in blood glucose. If this standard is established, it might help to develop processed foods for diabetic patients.

매설형 광섬유 침입자 센서

박재희,김명규,손병기 ( Jae Hee Park,Myung Gyoo Kim,Byung Ki Sohn ) 한국센서학회 1996 센서학회지 Vol.5 No.6

The feasibility of producing a practical buried fiber optic sensor with high sensitivity for detecting intruders is demonstrated. Experiments were carried out with the use of an all fiber Michelson interferometer, the sensing arm of which was buried in sand. When the sensing arm was buried 8 inches deep in sand, the pressure length product required for a half fringe shift in the sensor output was 1.09 kPa·m. The relation between the applied weight and the phase change was. almost linear. Experimental results indicated that the sensitivity of the optical fiber sensor was sufficient to detect people on foot and vehicles passing over the buried fiber.

저온동작용 Co3O4 부탄가스 감지 소자 ( 1 )

박재희,김명규,손병기 ( Jae Hee Park,Myung Gyoo Kim,Byung Ki Sohn ) 한국센서학회 1996 센서학회지 Vol.5 No.6

In order to develop gas sensor operating at low temperature, thick film Co₃O₄ sensor was fabricated. Co₃O₄ powder was prepared by precipitation from cobalt nitrate solution and the powders containing ethylene glycol as a binder was screen-printed on alumina substrate. Characteristics of sensitivity, response time, and recovery were investigated in terms of binder content and heat treating conditions. The Co₃O₄ sensor contained 15% ethylene glycol and heat-treated at 300℃ for 24hr showed the highest sensitivity at the operating temperature of 250℃. Its sensitivity of 1.1 to 5000ppm butane gas was very high, as compared with 0.8∼0.85 at the operating temperature of 350∼400℃ for a commercial SnO₂ gas sensor. It is found that response time was fast, but recovery was poor for the sensor.

밝기순위 특징을 이용한 적외선 정지영상 내 물체검출기법

박재희,최학훈,김성대,Park Jae-Hee,Choi Hak-Hun,Kim Seong-Dae 대한전자공학회 2005 電子工學會論文誌-SP (Signal processing) Vol.42 No.2

본 논문에서는 적외선 영상에서 밝기변화를 예측하기 어려운 일정한 크기의 관심 물체를 검출하기 위하여, 밝기순위 특징과 이론 이용한 물체식별기법을 제안한다. 제안하는 밝기순위 특징은 밝기값의 분포가 균일하도록 영상을 정규화하여 나타낸 것으로, 적외선 영상과 같이 검출대상 물체의 밝기분포를 쉽게 예측하기 어려운 경우에 적합한 특징이다. 제안하는 식별기법은 주어진 후보영역이 검출대상 물체의 학습영상들에 대해 밝기순위가 부합하는 정도를 수치화하여 각각의 후보영역을 물체와 비물체로 식별한다 제안하는 기법을 통하여 별도의 후보영역 선정과정 없이도 일정한 크기의 관심 물체에 대해 화소단위의 검출결과를 획득할 수 있다. 실험에서는 적외선 자동차 영상을 이용하여 밝기순위특징이 적외선 영상 내 물체식별에 적합함을 보이고, 잡음 및 물체의 크기변화, 기울어짐이 존재하는 상황에서의 검출결과를 보인다. In this paper, a new object detection method for FLIR images is proposed. The proposed method consists of intensity ranking feature and a classification algerian using the feature. The intensity ranking feature is a representation of an image, from which intensity distribution is regularized. Each object candidate region is classified as object or non-object by the proposed classification algorithm which is based on the intensity ranking similarity between the candidate and object training images. Using the proposed algorithm pixel-wise detection results can be obtained without any additional candidate selection algorithm. In experimental results, it is shown that the proposed ranking feature is appropriate for object detection in a FLIR image and some vehicle detection results in the situation of existing noise, scale variation, and rotation of the objects are presented.

머랭을 이용하여 제조한 녹차증편의 품질특성

박재희,Park, Jae-Hee 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

근골격계 부담작업 평가에서 개별장면의 대표값들과 전문가판정 결과 간의 비교

박재희,곽원택,Park, Jae-Hee,Kwak, Won-Taek 대한인간공학회 2006 大韓人間工學會誌 Vol.25 No.2

힘판을 이용한 가상현실 체험 전후 신체동요의 측정

박재희 ( Jae Hee Park ),김영윤 ( Young Youn Kim ),김은남 ( Eun Nam Kim ),김현택 ( Hyun Taek Kim ),고희동 ( Hee Dong Ko ) 한국감성과학회 2002 추계학술대회 Vol.2002 No.-

가상환경시스템은 매우 현실감 있는 정보를 제공할 수 있다는 점에서 산업, 의료, 교육훈련 등에 널리 사용되고 있다. 그러나 아직 많은 가상환경 시스템에서 부정적 요인으로 멀미, 시각피로, 방향감각 상실로 대표되는 cybersickness중세를 수반하고 있어 그 사용과 확산에 제약이 되고 있다. 이러한 cybersickness문제에 대응하기 위해서는 우선 이것을 객관적으로 측정, 평가할 수 있는 방법의 개발이 필요하다. 이러한 방법들 중의 하나로 신체동요의 정도를 평가 지표로 사용할 수 있다. 이번 연구에서는 45 명의 피실험자들을 대상으로 가상현실 운전시뮬레이터를 운전하기 전과 후의 신체동요 정도를 힘판(force platform)을 이용해 측정하였다. 특히 본 실험에 사용된 가상현실 운전시뮬레이터는 피실험자에게 운동판(motion platform)을 이용해 운동감을 제공할 수 있었고, 피실험자의 멀미 현상이 검지되면, 시야각을 1/3로 줄여주는 멀미 완화 피드백(feedback) 시스템이 연결되어 있었다. 그래서 motion의 제공여부와 feedback의 제공 여부도 실험의 독립변수로 추가하였다. 실험 결과, 가상현실 체험 후 유의한 차이는 아니나 피실험자들의 신체동요가 약간 증가하는 것이 관측되었다. motion과 feedback에 대한 분석에서는, 유일하게 motion을 제공하는 것이 제공 안할 때에 비해 좌우 방향의 신체동요가 더 적어지는 것으로 나타났다. 신체동요를cybersickness의 지표로 사용하기 위해서는 추후연구가 더 요청된다.

인간/시스템안전분야 : 체크리스트를 이용한 기관형태별, 연구분야별 연구실 안전관리 실태 비교

박재희 ( Jae Hee Park ),한우섭 ( Ou Sup Han ),갈원모 ( Won Mo Gal ) 한국안전학회(구-한국산업안전학회) 2010 한국안전학회지 Vol.25 No.1

사회복지 증진을 위한 행정체제의 개혁 ; 사회보장정책 및 집행체계의 문제점과 개선방향

박재희 ( Jae - Hee Park ) 한국행정연구원 1993 韓國行政硏究 Vol.2 No.3

호텔종사원의 조직동일시가 조직몰입 및 조직시민행동에 미치는 영향

박재희 ( Jae Hee Park ) 한국문화관광학회 2009 문화관광연구 Vol.11 No.1

The purpose of this study is to Investigate the effect of Hotel employee organizational identification on organizational commitment and organizational citizenship behavior. The data obtained from the Hotel employee, 430 questionaires. This results obtained were summarized as follow; first, organizational identification is influenced positively by organizational commitment. second, organizational identification is influenced positively by helping behavior and loyal behavior. third, organizational commitment is influenced positively by helping behavior and loyal behavior. The result of study will be helpful for the Hotel industries which haven need to establish the marketing stratigies.