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- 저자 : 오지원(J. W. Oh) (검색결과 3 건)
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오재호 ( Jai-ho Oh ),심지한 ( J. H. Shim ),오지원 ( J. W. Oh ),허모랑 ( M. R. Hue ) 한국물환경학회 2020 한국물환경학회·대한상하수도학회 공동 춘계학술발표회 Vol.2020 No.-
A method was developed to estimate a synthetic precipitation record for ungauged sites using irregular coarse observations. The proposed synthetic precipitation data were produced with ultra-high hourly resolution on a regular 1 × 1 km grid. The proposed method was used to analyze selected real-time observational data collected in South Korea from 2010 to the end of 2014. The observed precipitation data were measured using the Automatic Weather System and Automated Synoptic Observing System. The principal objective of the proposed method was to estimate the additional effects of orography on precipitation introduced by ultra-high-resolution (1 × 1 km) topography provided by a digital elevation model. The Global Forecast System analysis of the National Centers for Environmental Prediction was used for the upper atmospheric conditions, necessary for estimating the orographic effects. Precipitation data from 48 of the more than 600 observation sites used in the study, which matched the grid points of the synthetic data, were not included in the synthetic data estimation. Instead, these data were used to evaluate the proposed method by direct comparison with the real observations at these sites. A bias score was investigated by comparison of the synthetic precipitation data with the observations. In this comparison, the number of Hit, False, Miss, and Correct results for 2010-2014 was 74738, 25778, 7544, and 367981, respectively. In the Hit cases, the bias score was 1.22 and the correlation coefficient was 0.74. The means of the differences between the synthetic data and the observations were 0.3, -3.9, -14.4, and -34.9 mm h-1 and the root mean square errors (RMSEs) were 2.7, 8.3, 19.3, and 39.6 mm h-1 for the categories of 0.5-10.0, 10.0-30.0, 30.0-50.0, and 50.0-100.0 mm h-1, respectively. In addition, in each range, the 60% difference between the synthetic precipitation data and the observation data was - 1.5 to +1.5, -5.0 to +5.0, -17.0 to +17.0, and -33.0 to +33.0 mm h-1, respectively. Overall, the correlation coefficient of the synthetic precipitation data was >0.7 for 43 of the 48 test stations and the RMSE was <4 mm h-1 at 31 stations. The results are significant at all evaluation stations at the 0.05 significance level. This synthetic ultra-high resolution precipitation data may be used to verify the radar precipitation algorithm to overcome the limitation of the observation in operation.
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조봉연 ( B. Y. Cho ),최승현 ( S. H. Choi ),김태선 ( T. S. Kim ),박영은 ( Y. E. Park ),김재민 ( J. M. Kim ),최선일 ( S. I. Choi ),정태동 ( T. D. Jung ),오지원 ( J. W. Oh ),이진하 ( J. H. Lee ),홍종민 ( J. M. Hong ),이옥환 ( O. H. Lee 강원대학교 농업생명과학연구원(구 농업과학연구소) 2016 강원 농업생명환경연구 Vol.28 No.1
본 연구에서는 현대식 대량제조 방식의 공장 생산 찐빵과 소규모 업체에서의 손찐빵의 품질특성을 평가하고자 texture analyzer를 이용한 조직감, 주사 전자현미경 관찰 및 관능검사를 실시하였다. 분석에 사용된 시료는 팥찐빵, 단호박찐빵, 흑미찐빵으로 각각 공장 생산 찐빵과 수공업 생산 찐빵으로 구분하여 사용하였다. 점착성과 응집성에서 수공업 생산 방식으로 제조한 찐빵이 공장 생산 방식으로 제조한 찐빵에 비해 높은 값을 나타내었다. 경도에서는 공장 생산 방식으로 제조한 찐빵이 수공업 생산 방식으로 제조한 찐빵에 비해 높은 값을 나타내었다. 주사 전자현미경 관찰 결과에서는 수공업 생산 방식으로 제조한 찐빵이 공장 생산 방식으로 제조한 찐빵보다 기공의 크기가 큰 것으로 나타났다. 관능검사에서는 풍미(먹음직스러움) 항목과, 전반적인 기호도 항목에서 수공업 생산 방식으로 제조한 찐빵이 공장 생산 방식으로 제조한 찐빵보다 높은 점수를 나타내었다. 본 연구의 결과는 향후 찐빵 제품의 품질 향상과 개발에 필요한 기초자료로 활용될 것으로 사료된다. This study was to investigate the quality characteristics of factory-style and handmade-style steamed bread products using texture analyzer, scanning electron microscope (SEM) and organoleptic evaluation. Our results showed that the handmade-style steamed bread were higher in adhesiveness and cohesiveness than those of factory-style steamed bread but hardness was lower. According to the SEM, many equally distributed large holes were present on the handmade-style steamed bread surface. In the organoleptic characteristics, flavor (taste) and overall experience of handmade-style steamed bread evaluated higher than those of factory-style steamed bread. This study was to provide basic data on quality characteristics of steamed bread that will be useful for the improving quality and developing steamed bread.
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