Robust Object Detection Algorithm for Occlusion Area using YOLOv5 and Dual Kalman Filter

김다솔,신형찬,허재석 한국경영과학회 2022 한국경영과학회 학술대회논문집 Vol.2022 No.6

연구의 목표 : 폐색 영역에서 YOLO의 검출 성능이 저하되는 것을 보완하는 것 YOLOv5와 Dual Kalman Filter를 결합하여 폐색 영역에 강건한 객체 검출 알고리즘 제안 드론이 폐색 영역에 진입하는 검증 영상에 제안 알고리즘을 적용하여 실험 진행 여러 가지 크기의 YOLO에 모두 적용하여 제안 알고리즘의 강건함을 검증함

산마늘 첨가 한우 패티의 품질특성 및 최적화

김다솔,이태남,주나미 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.2

Purpose: The purpose of this study was to determine the optimal mixing ratio of Allium victorialis var. platyphyllum powder and olive oil in the preparation of Hanwoo patties. Methods: The experiment was designed according to the central composite design for estimating the response surface and consisted of 10 experimental points including two replicates for A. victorialis var. platyphyllum powder and olive oil. The physicochemical, mechanical and sensory properties of the test materials were measured, and a canonical form and perturbation plot were used to illustrate the effect of each ingredient on the final product mixture. Results: Results of the measurements showed significant increases or decreases in physicochemical and mechanical properties (p-value 0.001-0.05). In addition, sensory measurements showed significant improvements in color, appearance, flavor, juiciness and overall quality (p-value 0.001-0.05). The optimum formulation calculated from the numerical and graphical analyse was 1.91 g of A. victorialis var. platyphyllum powder and 7.52 g of olive oil. Conclusion: In conclusion, the results can improve the quality and consumer acceptability of beef patties and would be useful for meat industry, which is focused on developing health-oriented meat products. Furthermore, it is believed that the development of healthy patty type A. victorialis var. platyphyllum powder products may resolve worries about fast food and quality-related problems related to hamburger pattie. Besides, addition of A. victorialis var. platyphyllum in processing can be applied to beef patties for its functionality and nutritious value, which can evaluate the value of meat products. For these reasons, it should be considered a key ingredient in the formulation of meat products.

한우 뼈 부위별(사골, 우족, 꼬리) 국물의 품질 특성 및 이화학적 특성 비교연구

김다솔,정희선,윤지영,최순영,서모란,주나미 동아시아식생활학회 2014 동아시아식생활학회 학술발표대회논문집 Vol.2014 No.5

중학교 기술교과 정보통신기술영역의 내용체계 구명

김다솔,최완식 한국기술교육학회 2016 한국기술교육학회지 Vol.16 No.1

이 연구는 기술교과교육을 통해서 정보통신기술소양을 함양할 수 있도록 중학교기술교과 정보통신기술영역의 내용체계를 구명하기 위해서 수행되었다. 이를 위해기술교육교과교육과 정보통신공학 등 정보통신기술교육과 관련된 선행연구 분석을통해서 내용요소를 추출하고 전문가와 협의를 통해 최초문항을 개발하였다. 최초문항을 바탕으로 델파이 조사 및 설문을 통해서 내용체계를 구성하고 내용타당도를검증하였으며, 분류와 내용요소의 적합도와 중요도를 구하였다. 델파이 조사결과 중학교 기술교과의 정보통신기술 영역을 5개 영역(정보통신사회의 이해, 정보통신기기, 정보처리, 정보통신기술, 문제해결활동), 21개의 내용요소(정보통신 윤리와 정보보호, 정보의 가치 판단과 선택, 정보통신산업의 발전과 미래, 정보통신기술 관련 직업의 탐색, 정보기기의 이해, 컴퓨터 하드웨어, 운영체제와 소프트웨어, 이동통신기기의 이해, 정보처리의 개념과 절차, 정보입력과 출력, 알고리즘의 이해와 표현, 데이터구조와 제어구조, 정보의 분석과 평가, 통신과 통신체제의 개념, 통신기술의 발달과 활용, 정보통신환경의 구성, 정보송신과 수신, 정보저장과 공유·협력, 정보활용 문제해결활동, 정보처리 문제해결활동, 정보통신 문제해결활동)로구성하였다. 구성된 내용체계에서 전문가들은 ‘정보통신사회의 이해’영역과 같이 정보통신사회를 살아가기 위한 태도를 중요하게 생각하고, ‘정보통신기술’과 같이 기술교과내의 다른 영역 및 타 교과에서 다루기 어려운 영역을 중요하다고 판단하였다. This research was carried out system of content of information communication technology field in middle school’s technology education. In order to fulfill such research objective and initial questions were developed. Based on initial questions, content system was developed through Delphi investigation and its content validity was tested. Also, classification, goodness of fit of the content and its importance were analyzed. Research results are as follows. First, ICT field of middle school’s manual training course was structured into 5 fields(Understanding of ICT society, ICT equipment, Information processing, ICT, ICT Problem solving) and 21 content elements(Information communication ethics and information protection, Value judgment and choice of information, Future of information communication industry, Exploration of ICT related jobs, Understanding of ICT equipment, Computer hardware, Operating system and software, Understanding of mobile communication, Procedure of information processing, Information input and output, Understanding and expression of algorithm, Structure of data and structure of control, Analysis and evaluation of information, Concept of communication and its system, Development and application, Structure of ICT environment, Transmission reception, Saving information and sharing/cooperation, Problem solving of information application, Problem solving of information processing, and Problem solving of information communication.). Second, experts regard attitude to life in ICT society covered in “Understanding of information communication society” as important. They also evaluated “ICT” as crucial because it is hard to deal with in different field in middle school’s technology education and other curriculum.

한국 고령자의 다소비 생과일 9종의 고령친화식품 기준에 따른 물성측정에 관한 연구

김다솔,이기연,류지혜,김세나,이진영,권용석 동아시아식생활학회 2021 동아시아식생활학회 학술발표대회논문집 Vol.2021 No.11

고령화 인구가 급격히 증가함에 따라 한국에서도 고령친화식품에 대한 관심이 높아지고 있으며, 관련 연구가 활발히 진행되고 있다. 이에 본 연구에서는 고령자의 저작단계별 과일 섭취 제공을 위한 지침 마련을 위해 다양한 방법으로 과일을 전처리하여 물성(경도)을 측정하였다. 과일 시료 선정 기준은 국민건강영양조사의 24시간 회상법을 활용하여 만 65세 이상 고령자의 과일 다소비 및 다빈도 식품에 공통으로 높은 9위까지의 과일(사과, 배, 감, 귤, 바나나, 복숭아, 참외, 수박, 포도)로 선정하였다. 이들 과일 시료원물의 물성 측정법은 KS 표준 규격(KS H 4897)에 수록된 섭식단계별(치아, 잇몸, 혀) 측정기준(제1∼3법)으로 선정하였고, 본 연구에서는 치아와 잇몸 섭취 기준을 토대로 측정을 하였다. 첫 번째로 치아 섭취 기준(50,000 N/㎡ 초과∼500,000 N/㎡ 이하)으로 물성(경도)을 측정한 결과, 단감(623,477∼1,195,543 N/㎡)을 제외한 모든 과일 원물의 경도값은 섭취 제공 기준을 만족하였다. 또한, 잇몸 섭취 기준(20,000 N/㎡ 초과∼50,000 N/㎡ 이하)으로 측정한 결과에서는 9가지 과일 모두 잘게 썰거나 분쇄할 때 2단계(잇몸 섭취)에 적합한 경도를 나타냈다. 본 연구의 결과 이외에 추후 3단계(혀로 섭취) 기준 실험 역시 수행할 예정이며, 이러한 결과들을 토대로 고령자들이 저작 여부에 따라 과일 섭취를 할 수 있도록 전처리 방법, 섭취 시 유의사항 및 다양한 조리법 개발 등에 활용될 수 있을 것으로 생각한다.

소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화

김다솔,이선미,주나미,Kim, Dah-Sol,Lee, Sun-Mee,Joo, Nami 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

P-119 : Poster ; Aspergillus Tracheobronchitis Causing a Massive Atelectasis: A Case Report

김다솔,이용철,김소리,이현,이양근,이흥범,박성주,최영훈,박승용 대한결핵 및 호흡기학회 2013 대한결핵 및 호흡기학회 추계학술대회 초록집 Vol.116 No.-

Aspergillus tracheobronchitis (ATB) is an uncommon clinical presentation of pulmonary aspergillosis (PA). The high risk groups of ATB are lung transplantation recipients, cancer patients with mediastinal involvement and/or treatment, and AIDS patients. In most cases, ATB has been diagnosed by bronchoscopic findings which make ATB classified into three groups; obstructive ATB, pseudomembranous ATB, and ulcerative ATB. For the treatment of ATB, antifungal therapy and/or surgical debridement are mainstay to date. In contrast to ulcerative ATB which has been known to respond to the treatment relatively well, obstructive and pseudomembranous types of ATB are still considered to be refractory to therapy and to have a fatal outcome. In this case report, we describe a rare case of obstructive ATB causing a massive atelectasis in a 31-year-old male patient with uncontrolled diabetes mellitus, who fortunately responded to the medical treatment with voriconazole only. Aspergillus tracheobronchitis (ATB) is an uncommon clinical presentation of pulmonary aspergillosis (PA). The high risk groups of ATB are lung transplantation recipients, cancer patients with mediastinal involvement and/or treatment, and AIDS patients. In most cases, ATB has been diagnosed by bronchoscopic findings which make ATB classified into three groups; obstructive ATB, pseudomembranous ATB, and ulcerative ATB. For the treatment of ATB, antifungal therapy and/or surgical debridement are mainstay to date. In contrast to ulcerative ATB which has been known to respond to the treatment relatively well, obstructive and pseudomembranous types of ATB are still considered to be refractory to therapy and to have a fatal outcome. In this case report, we describe a rare case of obstructive ATB causing a massive atelectasis in a 31-year-old male patient with uncontrolled diabetes mellitus, who fortunately responded to the medical treatment with voriconazole only.

한반도 상륙 태풍의 강풍 및 폭우 영역 특성

김다솔,허창회,박두선,김진원 한국기상학회 2016 한국기상학회 학술대회 논문집 Vol.2016 No.4

Molecular Engineering of Organic Fluoroscent Dyes for NIR-II Bioimaging

김다솔,이재원 한국고분자학회 2023 한국고분자학회 학술대회 연구논문 초록집 Vol.48 No.1

입덧 진정효과를 위한 생강함초캔디의 제조조건 최적화

김다솔,이희정,정은경,주나미 대한영양사협회 2018 대한영양사협회 학술지 Vol.24 No.1

The primary objective of this study was to develop an optimal composite recipe for ginger extract candy with Salicornia herbacea L., for consumption during the first trimester of pregnancy. The secondary objective was to examine quality characteristics of the candy. The physical and mechanical properties and sensory properties for pregnant women in were measured, and these values were applied to mathematical models. Time of stirring water solution, saltiness, pH, and redness of the candy increased as concentrations of ginger juice did, but variations in pH were not significant. The hardness values of the candy ranged from 3,063.90 to 5,681.65 dyne/cm3. The average values of sweetness and time stirring the water solution were 5.36% and 14.1 minutes, respectively. However, hardness and sweetness stirring water solution were not significant. The range of sensory values of color (P<0.01), flavor (P<0.05), sweetness, saltiness, spiciness, and overall quality (P<0.05) ranged from were 3.73∼5.32, 4.05∼5.05, 3.67∼5.14, 3.59∼5.09, 3.55∼5.15, and 3.32∼5.45, respectively. Results suggest that ginger extract candy with Salicornia herbacea L. should be comprised of 7.37 g of ginger juice and 1.77 g of salt. Consequently, it could be a functional candy for pregnant women.