경부고속철도 14-3공구 도심지 터널의 보조 보강공법 설계적용사례

이성기,안경철,김명훈,윤용준,이중관,Lee, Seong-Gi,An, Gyeong-Cheol,Kim, Myeong-Hun,Yun, Yong-Jun,Lee, Jung-Gwan 한국지반공학회 2007 지반 : 한국지반공학회지 Vol.23 No.6

우리나라의 돼지고기 가공 및 소비실태(I)

이성기,Lee, Seong-Gi 대한양돈협회 1988 養豚 Vol.10 No.11

VPN을 적용한 인터넷 전화 단말기의 성능평가에 관한 연구

이성기,유승선,이명재,곽훈성,Lee Seong gi,Yoo Seung Sun,Lee Myeong jea,Kwak Hoon-Sung 한국통신학회 2005 韓國通信學會論文誌 Vol.30 No.6a

To measure the performance of call quality, we have built the experiment environment and observed that the delay caused by encapsulation between internet and VoIP telephones is under 5ms at most. The major delay is assumed to be the time required to capsulate the packet for tunnelling of VPN. Because the difference of average delay time is under $4ms{\sim}5ms$, the difference of call quality between VoIP and VoIP telephone adopting VPN is negligible. We have concluded that the capsulation process between PAC and PNS is the major factor influencing the network load by changing the number of fames in a packet during communication Also, we have concluded that the most suitable frame numbers is tow or three by adding the frame numbers in a packet to obtain the suitable frames in a packet and setting up end-to-end delay under 150ms. 암호화된 인터넷 전화 단말기의 통화품질 측정을 하기위해 실험환경을 구성하여 캡슐화에 따른 지연을 실험한 결과 구현 인터넷 전화기와 일반 VoIP 전화기와의 지연시간의 차이는 최대 5ms 이하였다. 이러한 지연시간의 대부분은 VPN의 터널링을 위한 패킷 캡슐화에 소요되는 지연시간으로 예상할 수 있다. 따라서 일반 VoIP 전화기와 본 연구에서 제시한 VPN을 적용한 VoIP 전화기와의 통화품질의 차이는 무시할 만하였다. 또한 하나의 패킷당 프레임 개수를 다르게 하여 통신하는 동안 네트워크 전체 패킷의 크기를 구하여, PAC과 PNS사이의 캡슐화 과정이 네트워크 부하에 가장 많은 영향을 주는 요소로 작용한다. 따라서 본 연구에서는 최적의 패킷 당 프레임 수를 산출하기 위해 패킷에 할당 하는 프레임 개수를 증가시켜 통화 품질에 문제가 없는 종 단간 지연을 150ms 이내로 할 때, 패킷 당 프레임 개수는 $2{\sim}3$개가 적합하다는 결론을 얻었다.

육 발효 미생물

이성기,Lee, Seong-Gi 한국육가공협회 1991 肉加工 Vol.5 No.-

육가공업

이성기,Lee, Seong-Gi 한국식품연구원 1988 食品技術 Vol.1 No.2

김치에 의한 소시지의 발효

이성기,유익종,김영붕,김기성 ( S . K . Lee,I . J . Yoo,Y . B . Kim,K . S . Kim ) 한국축산학회 1990 한국축산학회지 Vol.32 No.11

Fermented Kimchi sausage was manufactured with Kimchi(a kind of Korean traditional fermented cabbage) including natural lactic acid bacteria at 27℃. Treatments were divided with 5% Kimchi addition as control, control added with starter culture(Lactobacillus plantaram) and control added with glucono delta lactone(GDL). pH was decreased rapidly from 6hrs to 12hrs fermentation in control and starter culture treatments, but already went down pH 5.3 at the beginning of fermentation in GDL treatment. Lactic acid bacteria counts were increased rapidly until 12hrs and then increased slowly. Lactic acid bacteria counts were higher in starter culture treatment than the others during fermentation. The redness(a value) of Hunter color was increased during fermentation but already increased up in GDL treatment before fermentation. The contents of nitrogen compounds were increased during fermentation. The predominant free amino acids were alanine, leucme and threonine. Only small amount of tyrosine, histidine, cystine were found after fermentation. There was no remarkable difference among the treatments by fermentation. It takes only 18hrs to attain pH 5.0 of fermented sausage using Kimchi.

도축부산물의 이용방안 (3)

이성기,Lee, Seong-Gi 대한양돈협회 1986 養豚 Vol.8 No.2

차량용 듀얼 빔 레이저 레이더의 설계

이성기,이광재,유강수,곽훈성,Lee Sung-ki,Lee Kwang-jae,You Kang Soo,Kwak Hoon Sung 한국통신학회 2005 韓國通信學會論文誌 Vol.30 No.11A

본 논문에서는 기존 단극성 원 빔(one beam) 레이저 방식의 단점을 개선한 차량용 듀얼 빔 레이저 레이더 시스템을 설계하였다. 양극성 m-시퀀스를 두 개의 레이저 파장에 할당함으로써 2차원 OOC(orthogonal optical codes)와 유사한 특성을 갖도록 하고 수신부에서 두 개의 단극성 신호를 차동구조를 이용하여 양극성 신호로 합성하는 방법을 이용한 SNR 개선 방안을 제시하고 이의 성능을 분석하였으며, 시뮬레이션 결과, 제안하는 듀얼 빔 방식이 기존 원 빔 단극성 신호방식의 레이저 레이더 시스템에 비해 3dB의 SNR 개선이 가능함을 확인하였다. 또한 차등구조를 이용한 간단한 간섭제거 기법을 제시하였다. 제안한 방식은 단극성 광 신호를 기반으로 제안된 최근의 우수한 연구 결과들에 적용함으로써 3dB의 SNR 이득을 추가로 확보할 수 있는 장점이 있다. In this paper, we develop a dual beam automotive laser radar system which improve the defect of conventional unipolar one beam laser scheme. We introduce an SNR improving method using bipolar signal synthesizing scheme from two unipolar signals at the receiving unit via differential structure by allocating bipolar m-sequence into the two laser wavelengths, which have similar property like 2-D OOC, and investigate its performance. Simulation results show that the proposed dual beam scheme can have 3dB SNR improvement as compared with conventional unipolar signaling laser radar system. Also, we show the simple interference rejection scheme using differential structures. The proposed scheme have a merit to obtain additional 3dB SNR gain applied into the excellent results based on unipolar optical signal studied lately.

겨울철 자연 동결 건조에 의한 노계 육제품의 제조

이성기,강선문,이익선,서동관,권일경,판조노,김희주,가천흥,박재인,Lee, Sung-Ki,Kang, Sun-Moon,Lee, Ik-Sun,Seo, Dong-Kwan,Kwon, Il-Kyung,Pan, Jo-No,Kim, Hee-Ju,Ga, Cheon-Heung,Pak, Jae-In 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.2

The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

토종닭과 육계로 만든 춘천닭갈비의 품질비교

이성기,최원희,무흘리신,강선문,김천제,안병기,강창원,Lee, Sung-Ki,Choi, Won-Hee,Muhlisin, Muhlisin,Kang, Sun-Moon,Kim, Cheon-Jei,Ahn, Byoung-Ki,Kang, Chang-Won 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.5

토종닭과 육계를 원료육으로 제조한 춘천닭갈비의 품질을 비교하고, 토종닭을 기존 육계의 대체육으로 사용 가능한지를 구명하기 위해 본 실험을 실시하였다. 토종닭은 국립축산과학원이 복원한 엘림농장의 110일령의 우리맛닭 및 (주)하림에서 사육한 70일령의 한협 3호를 이용하였고, 육계는 38일령의 대형 육계(18호) 및 31일령의 소형 육계(16호)를 사용하였다. 품종별 발골한 정육 조각에 닭갈비 양념을 3:1로 혼합하여 함기포장 및 가스조절포장(30% $CO_2$/70% $N_2$-MAP)을 실시하여 $5^{\circ}C$에서 10일간 저장하면서 상호 품질을 비교하였다. 토종닭군은 육계군에 비해 pH는 낮고 가열감량은 높았다(p<0.05). 전단력은 우리맛닭, 한협 3호순으로 토종닭군이 육계군보다 높았다(p<0.05). 다리육의 지방산 분포를 보면, 우리맛닭이 다른 품종에 비해 myristic acid(C14:0), palmitic acid(C16:0), stearic acid (C18:0) 및 포화지방산(SFA)이 높았던 반면, linoleic acid (C18:2n6), linolenic acid(C18:3n3), 불포화지방산(UFA)이 낮았다(p<0.05). n6/n3 지방산 비율은 우리맛닭의 19.24와 한협 3호의 16.77로 육계의 14.02와 14.77보다 높았다(p<0.05). 닭갈비의 관능검사에서 맛과 향은 차이가 없었으나, 조직감과 종합기호도에서 토종닭군이 육계군보다 낮았다. 닭갈비를 가스조절포장으로 저장했을 때 원료육에 따른 품질 차이가 없었지만, 함기포장에 비해 pH가 높고 지방산화(TBARS) 및 휘발성 염기태 질소(VBN)가 낮았기 때문에 저장성이 증대되는 것으로 나타났다. 따라서 토종 닭으로 제조한 춘천닭갈비가 품질과 건강적인 측면에서 기존의 육계보다 상대적으로 불리하다고 판단된다. This study was conducted to evaluate a quality comparison between Chuncheon Dakgalbi made from Korean native chickens (KNC) and that made from commercial broilers. Two Korean native chickens including Woorimatdag (KNCWoori) and Hanhyup3 (KNC-Hanhyup), and two commercial broilers including grades of 18 (Broiler-18) and 13 (Broiler-13) were slaughtered at 110, 70, 38, and 31 d of ages. Chuncheon dalkalbi was prepared by mixing/dipping the meat in chili pepper sauce; it was then packed with air-packaging (Air-P) and 30% $CO_2$-MAP (0% $O_2$/30% $CO_2$/70% $N_2$), and stored at $5^{\circ}C$ for 10 d. The results showed that the KNC group had a lower pH but a higher cooking loss compared with the broiler group (p<0.05). In a texture analysis, KNC-Woori had the highest shear force value among the breeds (p<0.05). For the fatty acid composition of the thigh, the KNC-Woori contained more total saturated acids, myristic acid, palmitic acid and stearic acid, but less total unsaturated fatty acids, linoleic acid and linolenic acid than other breeds (p<0.05). Also, the n6/n3 ratios of the KNC group (19.24 and 16.77) were higher than those of the broiler group (14.02 and 14.77) (p<0.05). The total acceptability scores of Dakgalbi made from the KNC group were decreased by sensory panelists. The Dakgalbi with 30% $CO_2$-MAP delayed the protein deterioration (Volatile basic nitrogen) and lipid oxidation during storage. However, no clear evidence was observed of $CO_2$-MAP on the effect of different chicken materials. It is suggested that 30% $CO_2$-MAP instead of Air-P is used for methods for Chuncheon Dakgalbi. Furthermore, it might be unfavorable to use Korean native chickens as raw material for Chuncheon Dakgalbi from a practical quality point of view.