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.

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.

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

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.

Streptozotocin-Nicotinamide로 유도된 제2형 당뇨모델 쥐에서 조각자( Gleditschiae Spina) 추출물의 항당뇨효과

박재희(Jae-Hee Park),추원미(Won-Mi Chu),이정민(Jeung-Min Lee),박해룡(Hae-Ryong Park),박은주(Eunju Park) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.2

본 연구는 제2형 당뇨모델 쥐에서 조각자 추출물의 항당뇨 효과를 알아보기 위해 SD계 수컷 흰쥐에 streptozotocin (STZ)을 복강주사 15분 후 nicotineamide(NA)로 복강에 재주사하여 제2형 당뇨를 유발시켰다. 그리고 당뇨대조군 (DC), 당뇨 유발군+acarbose 4 ㎎/㎏(AC), 당뇨유발군+조각자 추출물(Gleditschiae Spinaethanol extract) 50 ㎎/㎏ (GSE), 그리고 정상군(NC)으로 나누어 10주간 식이와 함께 물을 자유 급여하였다. 10주 동안 매일 식이 섭취량과 음료섭취량 및 매주 체중과 공복혈당을 측정하고, 마지막 주에 경구포도당 부하검사(OGTT)를 실시하였으며, 부검 시 혈액을 채취하여 혈장 TRAP 수준을 측정하였다. 정상군에 비해 당뇨그룹(DC, AC, GSE)의 체중 증가는 유의적으로 감소하였고, 당뇨 유발군들 간에는 유의적 차이가 없었다. 식이 섭취량, 음료섭취량 및 식이이용효율은 정상군에 비해 당뇨그룹 DC, AC, GSE에서 유의적으로 높게 나타났으나, 음료섭취량은 DC에 비해 AC, GSE군에서 유의적으로 감소하였다. 정상군은 10주 동안 정상 수준 공복혈당을 나타내었고, acarbose는 8주부터 공복혈당이 유의적으로 감소하였으며, 9주까지 GSE군은 DC군보다 공복혈당은 낮았지만 유의적 차이는 보이지 않다가 마지막 10주에서는 DC군보다 공복혈당이 유의적으로 감소하였다. 경구 당부하 검사 결과에서는 포도당 투여 30분 후부터 혈당이 상승되기 시작하여 정상군보다 당뇨군들에서 유의적으로 상승하였고, 당뇨군들에서는 DC군에 비해 AC와 GSE군에서 유의적으로 혈당상승이 억제되었다. 10주간의 GSE 보충은 DC군에 비해 혈장 내총항산화(TRAP) 수준을 유의적으로 증가시키는 것으로 나타났다. 따라서 제2형 당뇨병에서 조각자 추출물을 장기간 투여한다면 혈당증가 억제에 있어 확연한 효과를 보일 것으로 생각된다. 이는 조각자 추출물의 항산화 활성과도 연관이 있을 것으로 추측되며, 향후 조각자 추출물의 혈당강하작용 효과를 가지는 물질의 분리 및 정제에 대한 연구가 이루어져야 할 것으로 사료된다. The aim of the present study was to investigate antihyperglycemic effect of Gleditschiae Spina (GS) in streptozotocin (STZ)-nicotinamide (NA)-induced type 2 diabetic rats. The rats were divided into four groups: normal control (NC), diabetic control (DC), diabetic rats supplemented with acarbose (AC, 4 ㎎/㎏), and with GS ethanol extracts (GSE, 50 ㎎/㎏). Weekly fasting blood glucose (FBG) for 10 weeks and oral glucose tolerance test (OGTT) at 10th week were monitored using glucose oxidase-peroxidase reactive strips. The FBG level was significantly reduced in AC group after 8 weeks and in GSE group at the end of period. The AUCs for the glucose response from OGTT and blood glucose level after sacrifice were significantly lower in the AC and GSE groups than the DC group. GSE supplementation significantly increased plasma total radical-trapping antioxidant potential (TRAP) in STZ-NA-induced diabetic rats, compared with DC group. The present study indicates that GSE could ameliorate type 2 diabetes and be comparable to acarbose, a standard hypoglycemic drug. Also, we suggest that GSE may possess antioxidant activity against the STZ-NA-induced oxidative stress.

다단적재 복합들기 작업에 대한 NIOSH 단순들기 수식의 적용 모형 개발

박재희 ( Jae Hee Park ) 한국안전학회 2009 한국안전학회지 Vol.24 No.4

The NIOSH lifting equation has been used as a dominant tool in evaluating the hazard levels of lifting tasks. Although it provides two different ways for each simple and complex lifting task, the NIOSH simple lifting equation is almost used for not only simple tasks but also complex tasks. However, most of lifting tasks in industries are in the form of complex lifting. Therefore some errors occur inevitably in the evaluation of complex lifting tasks. Among complex lifting tasks, a multi-stacking task is the most popular in lifting tasks. To compensate the error in the evaluation of multi-stacking tasks by using the NIOSH simple lifting equation, a set of calculations for finding LIs(Lifting Indices) was performed for the systematically varying multi-stacking tasks. Then a regression model which finds the equivalent height in simple lifting task for multi-stacking task was established. By using this model, multi-stacking tasks can be evaluated with less error. To validate this model, some real multi-stacking tasks were evaluated as examples.

제조 방법을 달리한 쌀가루가 설기떡의 품질에 미치는 영향

박재희(Jae-Hee Park) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.11

본 연구는 시판용 쌀가루와 제분공정을 달리한 쌀가루들의 품질 특성을 비교한 후 설기떡 제조에 적합한 쌀가루 가공공정을 제안하고자 하였다. 입도분포는 1st roll로 제분한 후 건조하였을 때 710 μm 초과의 쌀가루만을 건식제분기인 pin mill에 적용한 roll & pin에서 250 μm 이하의 작은 입도가 약 48%를 차지하여 CRF(2nd step roll mill)에 비해 높은 비율을 나타내었다. 일반성분은 1단계의 제분만을 거친 1st roll에서 단백질, 지방, 회분 함량이 높았고, CRF와 roll & pin은 유의적으로 낮은 값을 나타내었다. 색도는 작은 입자의 분포 비율이 많은 roll & pin에서 L값이 높았으며, 손상전분, 물결합력은 CRF와 roll & pin이 유의적으로 높게 나타났다. RVA 호화특성은 CRF와 roll & pin의 호화개시온도, 최고점도 및 노화 정도를 반영하는 setback 값 또한 1st roll에 비해 낮았다. 또한 위 3가지의 쌀가루(CRF, 1st roll, roll & pin)를 이용하여 제조한 설기떡의 외관 관찰에서 CRF와 roll & pin의 경우 큰 차이를 나타내지 않았으나 1st roll의 경우 거친 내상 및 외상을 확인할 수 있었다. 조직감에서는 roll & pin으로 제조한 쌀가루의 설기떡과 CRF로 제조한 설기떡은 유사한 것으로 나타났다. 정량적 묘사분석 결과 외관, 향, 맛, 질감 및 전반적 기호도에서 roll & pin이 CRF나 1st roll에 비해 높은 값을 나타내었다. 따라서 설기떡의 제조 시 건식제분인 roll & pin으로 제조한 쌀가루가 현재 상용화되어 있는 습식제분법인 2 step roll mill보다 제분공정을 간편화한 우수한 설기떡을 제조할 수 있으리라 사료된다. This study investigated the quality characteristics of commercial rice flour (CRF) and rice flours prepared by different milling methods for sulgidduk. For particle distribution, dried rice flour after the 1st roll mill using a pin mill showed a particle size of greater than 710 μm, whereas a particle size less than 250 μm accounted for 48% of whole rice flour. This proportion was higher than CRF after the 2nd step roll mill. Crude protein, lipid, and ash contents were significantly highest in 1st roll mill samples. For color, roll & pin made up of many small particles showed a high L value. CRF and roll & pin showed significantly higher starch damage and water-holding capacity, whereas pasting temperature, peak viscosity, and setback of RVA pasting characteristics were lower than 1st roll mill. When rice cakes were made from three kinds of rice flour, roll & pin was not significantly different compared to the CRF. However, rice cakes made with 1st roll milled rice flour showed rough crumb and crust. Rice cake made with roll & pin or CRF showed similar characteristics for texture. In the quantitative descriptive analysis, rice cake made with roll & pin showed better appearance, flavor, taste, texture, and overall acceptability than CRF and 1st roll mill. Therefore, rice flour prepared by roll & pin could be applied to sulgidduk with high quality.

힘판을 이용한 가상현실 체험 전후 신체동요의 측정

박재희 ( Jae Hee Park ),김영윤 ( Young Yoon Kim ),김은남 ( Eun Nam Kim ),김현택 ( Hyun Taek Kim ),고희동 ( Hee Dong Ko ) 한국감성과학회 2002 감성과학 Vol.5 No.4