광학입자센서 내 노즐형상과 입자 크기에 따른 측정효율 변화에 대한 실험 및 시뮬레이션

김영길(Younggil Kim),아툴 쿨카르니(Atul Kulkarni),전기수(Kisoo Jeon),윤진욱(Jinuk Yoon),김태성(Taesung Kim) 대한기계학회 2008 대한기계학회 춘추학술대회 Vol.2008 No.5

The OPS (optical particle sensor) based on light scattering principle are widely used in clean rooms and for the atmospheric environment monitoring applications. Its popularity lies in its real time measurement ability with no physical contact with the particles under measurement. The detection efficiency of the OPS is mainly governed by the scattered light intensity, which strongly depends on particle size and its velocity in the detection area. In this study, we carried out simulation and experiments to evaluate the effect of nozzle size and shape (geometry) on detection efficiency of the OPS. A commercial computational fluid dynamics software FLUENT was used to simulate the flow field and particle trajectories. The effect of nozzle size and shape is evaluated as the count mode of scattering intensity with particle size (300, 500, 700 ㎚) experimentally. Simulated particle velocities were compared with experimental results and found within limit.

염지액의 식염농도와 염지기간이 돼지고기의 염용성단백질의 추출성, 소편화, 보수력, 식염함량 및 기호성에 미치는 영향

문윤희(Yoon-Hee Moon),김영길(Young-Kil Kim),현재석(Jae-Suk Hyon),이종호(Jong-Ho Lee),정인철(In-Chul Jung) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.6

식염농도를 3, 5, 7 및 9%로 각각 조제한 2℃의 염지액에 등심고기를 20일간 염지하면서 식염농도와 염지기간이 근원섬유단백질의 추출성과 소편화도, 보수력, 식염함량 및 기호성에 미치는 영향을 검토하였다. 식염농도 3, 5 및 7%의 염지액에 염지한 등심고기 근원섬유단백질의 추출성과 보수력은 염지 20일까지, 근원섬유 소편화도는 염지 16일까지, 모두 식염농도가 높을수록 점점 높게 나타났으며, 9%의 염지액에 염지한 것은 일정한 경향을 보이지 않았다. 가열육의 색도는 염지액의 식염농도가 높을수록, 그리고 염지 16일까지 점점 양호하게 나타났다. 염지액의 식염농도 3%에서는 염지육의 발색이 균일하게 되지 않았으며, 9%에서는 발색이 잘 되었으나 풍미와 종합적인 기호성이 좋지 않았다. 등심고기는 염지액의 식염농도 5%에서 16일, 또는 7%에서 12일 염지하면 기호성이 우수하게 되었다. In this study, pork loin was cured for 20 days in the 2℃ curing solution with the salt concentration of 3, 5, 7 and 9%, respectively, and the effects of salt concentration and curing time on myofibrillar protein extractability (MPE), myofibrillar fragmentation index (MFI), water holding capacity (WHC), salt content, and palatability of pork loin were investigated. The pork loin cured in the 3, 5 and 7% curing solution showed the increased level of MPE and WHC up to 20 days of curing time, and the increased level of MFI up to 16 days of curing time. Also, those values increased with the increasing salt concentration, regardless of the curing time. The pork loin cured in the 9% curing solution did not show any consistency in the results. The boiled cured pork loin showed better color up to 16 days of curing time, as the salt concentration of curing solution increased. The color of pork loin cured in the 3% curing solution was not uniform. The pork loin cured in the 9% curing solution showed good color, but its flavor and palatability were unacceptable. The palatability of pork loin could be improved significantly by curing it in the 5% curing solution for 16 days, and in the 7% curing solution for 12 days.

난황형성부터 성숙까지 메기(Silurus asotus) 난모세포의 미세구조

윤종만,김영길,Yoon, Jong-Man,Kim, Young-Gill 한국현미경학회 1998 Applied microscopy Vol.28 No.4

This study was carried out to investigate the histomorphological changes and the electrophoretic patterns of egg components, obtained from 100 of 2-year-old female catfishes (Silurus asotus). Female Korean catfishes collected in the vicinity of Chollabukdo have synchronous ovaries which discontinously ovulate eggs during the breeding season (from late May until early July). The fishes were killed by severing the spinal cord just posterior to the head after immobilization with tricaine methanesulfonate (MS 222). Especially, the light microscopic and ultrastructural changes of ooplasm and follicular membranes of oocytes, were examined by means of light and transmission electron microscopy. The size of the nucleoli and number of the yolk granules increased as the oocyte groved. Yolk granules were deposited in the oocyte as fluid Due to tile presence of large early and late maturing oocytes, their ovaries were enlarged, transparent, granular and greenish in color. As the percentages of fish in late maturing oocyte (LMO) and ripe oocyte (RO) stage increased from March to April, mean gonadosomatic index (GSI) values (19.95%) increased. Zona radiata changed from squamous into cuboid in shape in the early maturing oocyte (EMO) stage. Processes, microvilli, from the zona radiata and from the oocyte grow, and make contact with each other in the pore canals of the zona radiata during vitellogenesis, but are withdrawn as the zona radials becomes more compact and devoid of pore canals during oocyte maturation. Seasonal changes in the microscopic appearance of the ovaries were well correlated with those in both gonadosomatic index and macroscopic appearance. The main cytological changes such as increase in size of cell, nucleus, nucleolus, and increase in number of nucleoli and mitochondria demonstrated with electron microscopy in the previtellogenic oocytes of Korean catfish, provided evidences for important synthetic processes in an early preparatory phase of oocyte development. The electrophoretic pattern of major band in mature stage was much thicker (24 k, 66 k, 90-110k dalton) than that in previtellogenic phase.

숙성기간과 조리온도가 돼지 목심육의 이화학적, 관능적 특성에 미치는 영향

문윤희(Yoon-Hee Moon),김영길(Young-Kil Kim),정인철(In-Chul Jung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.1

도축 후 24시간 냉장한 돼지 지육(생체중량 105~110 kg, B등급)에서 목심부위를 취하여 1℃에서 1, 8 및 15일 숙성한것과, 육의 중심온도가 70, 75 및 80℃가 되도록 가열한 것에 대하여 이화학적ㆍ관능적 특성을 조사하였다. 숙성기간이 길어짐에 따라 생육의 pH와 L^*(lightness)값이 높아지고, VBN함량과 육즙 손실량이 많아진 반면 a^*(redness)값과 전단력값은 낮아졌다. 숙성기간이 길어짐에 따라 가열육의 경도, 저작성 및 전단력값은 낮아지고 가열감량이 적어졌으며, 연도, 다즙성 및 맛이 좋아졌으나 가열육 향기의 차이는 없고, 탄력성과 종합적인 기호성은 숙성 8일째의 것이 가장 우수하였다. 중심온도를 높게 가열할수록 경도, 저작성 및 전단력값은 높아지고 가열감량이 많으며, 연도와 다즙성이 나빠졌다. 그리고 탄력성, 가열육의 향기 및 종합적인 기호성은 중심온도가 75℃ 되도록 가열한 것이 가장 우수하였다. The effects of aging time (1, 8 and 15 days) and endpoint cooking temperature (70, 75 and 80℃) on the phys- icochemical and sensory characteristics of pork neck were evaluated. Pork neck was obtained from the carcass (live weight, 105~110 kg ; grade B) chilled for 24 hours after slaughter. As a aging period became longer, the pH, L^* value and drip loss became higher, while its a^* value and shear force value (SFV) of raw meat became lower. As a aging period became longer, the cooking loss, hardness, chewiness, SFV became lower, and its tenderness, juiciness and taste became better. However, no difference was observed in the aroma, and the one aged for 8 days in the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 80℃ increased hardness, SFV and taste, and decreased chewiness, sensory tenderness and juiciness (p<0.05). However, it had no effect on the cohesiveness. Also, the one for which the endpoint cooking temperature became 75℃ in the cooked meat showed the best springiness, aroma and palatability.

숙성기간과 가열조건이 삶은 돼지 등심육의 조직적, 관능적 특성에 미치는 영향

문윤희(Yoon-Hee Moon),김영길(Young-Kil Kim),고창완(Chang-Wan Koh),현재석(Jae-Suk Hyon),정인철(In-Chul Jung) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.3

생체중 105~110 kg의 돼지 지육(B 등급)을 도축 후 24시간 냉장하고 등심부위를 취하여 약 1.5 cm 두께로 자르고 함기포장하여 1℃에서 1, 4 및 7일 숙성한 후 중심온도 75℃가 되도록 가열한 것과, 숙성 4일째의 등심육을 중심온도 70, 75 및 80℃가 되도록 가열한 것의 이화학적, 관능적 특성을 검토하였다. 한편 두께 0.8 mm로 자른 것을 90℃의 1% 식염수에서 15, 30 및 45초 가열하여 관능특성을 비교하였다. 숙성기간이 길어짐에 따라 생육의 pH, 명도(L^*) 및 황색도(b^*)가 높고, 전단력가가 낮아졌으며, 가열육의 전단력가, 경도 및 저작성이 낮아지고 관능적인 연도와 다즙성은 좋아졌다. 기호성은 숙성 4일째의 것이 가장 우수하였다. 등심육의 중심온도를 높게 가열할수록 전단력가, 경도 및 저작성이 높아지고 관능적인 연도와 다즙성은 나빠졌으며 기호성은 75℃가 되도록 가열한 것이 가장 우수하였다. 두께 0.8 mm로 자른 등심육의 기호성은 30초 가열한 것이 우수하였다. The effects of aging time (1, 4 and 7 day), endpoint cooking temperature (70, 75 and 80℃) and cooking time (15, 30 and 45 sec) on the textural and sensory characteristics of pork loin were evaluated. As an aging period became longer, the pH, L^* and b^* value of raw meat became higher. As an aging period became longer, the cooking loss, hardness, chewiness and shear force value (SFV) of cooked meat became lower, and their tenderness and juiciness became better. However, no difference was observed in the aroma, and the one aged for 4 day among the cooked meat showed the best palatability. Increasing endpoint cooking temperature from 70 to 80℃ increased SFV and hardness and decreased chewiness, sensory tenderness and juiciness. Also, the pork cut with a thickness of 1.5 cm showed the best palatability when its internal temperature was 75℃. And the pork cut with a thickness of 0.8 mm showed the best palatability when its cooking time was 30 sec.

Cortex-A8을 이용한 휴대용 감마선 검출 플랫폼 구현

서재길,이윤호,김영길,Seo, Jae-Gil,Lee, Yoon-Ho,Kim, Young-Kil 한국정보통신학회 2013 한국정보통신학회논문지 Vol.17 No.4

전 세계적으로 해운물류 안전 보안체계가 강화됨에 따라 물류보안 체계구축을 위한 유비쿼터스 기술 기반의 해운물류 안전 보안 핵심기술 개발이 이루어지고 있다. 우리나라의 물류보안제도를 살펴보면 물류보안확보에 필수적인 기술 및 장비 개발이 이루어지지 않아 향후 선진국에 기술 종속 우려가 있다. 앞으로 물류 전 구간을 완벽하게 통합하는 물류보안제도를 도입하는 것이 시급하다. 이에 따라서 안전 보안 체계강화를 위한 감마선 핵종을 검출할 수 있는 휴대용 방사선 검출 장치의 개발 필요성이 높아지고 있다. 본 논문에서는 Cortex-A8을 이용한 휴대용 방사선 검출 장치 플랫폼 구현에 대한 연구를 제안하고자 한다. As safety and security systems of shipping logistics are reinforced all over the world, ubiquitous technology-based core technology for safety and security is developing to build the system of logistics security. It is feared that the logistics security system of Korea has a possibility to technically depend on developed countries in the futures. Because the essential skills and equipment to retain security of logistics are not developed. It is urgent to introduce a logistics security system that fully integrates the entire logistics segment in the future. Thus, the necessity of developing the portable radiation detector which can detect gamma-ray nuclide is increasing for reinforcing safety and security systems. In this paper, a research suggests the implementation of portable radiation detector platform using Cortex-A8.

한우 배최장근 단면적의 초음파 측정

윤주용,방극승,김영길 ( J . Y . Yoon,K . S . Bang,Y . K . Kim ) 한국축산학회 1997 한국축산학회지 Vol.39 No.2

One hundred eight Hanwoo cows were evaluated ultrsonically for longissimus muscle depth and muscle width over the 13th rib before slaughter. Carcass measurement of muscle area, muscle depth and muscle width were also obtained. The correlation coefficient between muscle area and muscle depth were 0.78 while correlation coefficient between muscle area and muscle width was 0.51. A linear regression model to predict muscle area(y) by ultrasonic measured muscle depth(x) was developed as follows: y=15.2 + 7.17 x, (R²=0.44).

평판형 와전류 표준 시험편의 개발 및 교정

김영주(Young-Joo Kim),김영길(Young-gil Kim),안봉영(Bongyoung Ahn),윤동진(Dong-Jin Yoon) 한국비파괴검사학회 2007 한국비파괴검사학회지 Vol.27 No.5

NaI(Tl) Scintillator를 이용한 휴대용 방사선 검출 장치 구현에 대한 연구

이존휘,조율희,이윤호,임익찬,김영길,Lee, Jon-Hwey,Joh, Yool-Hee,Lee, Yoon-Ho,Lim, Ik-Chan,Kim, Young-Kil 한국정보통신학회 2012 한국정보통신학회논문지 Vol.16 No.10

Over the world, the development of critical technology for the safety and security of coastal distribution based on ubiquitous computing is being processed to meet the bottom lines of governmental regulations. Currently, 3D detectors using X-rays for freight search technology are being developed concerning U-based shipping security systems. In addition to that, there are increasing needs for developing portable radiation detector to detect gamma rays. The purpose of the thesis is to suggest the research of high speed portable gamma rays detector platform to prevent disorder caused to humans and public objects. 전 세계적으로 해운물류 안전 보안체계가 강화됨에 따라 국가물류보안 체계 구축을 위한 유비쿼터스 기술 기반의 해운물류 안전 보안 핵심기술 개발이 이루어지고 있다. 현재까지의 U-기반 해운물류 안전보안 시스템 개발과 관련하여 X-선을 이용한 3차원 검색장치 즉, 화물검색장치 개발에 대한 핵심기술을 개발해 오고 있고, 추가적으로 감마선을 검출할 수 있는 휴대용 방사선 검출 장치의 개발 필요성이 높아지고 있다. 본 논문에서는 방사선에 의한 인체, 물체 및 공공상의 장해를 미연에 방지하기 위한 고속의 휴대용 방사선 검출 장치 플랫폼 구현에 대한 연구를 제안하고자 한다.

한국어 대화체 문장에서의 말바꿈 현상의 검출 및 수정

이기영(Ki-young Lee),이상윤(Sang-yoon Lee),김영길(Young-kil Kim),최병욱(Byung-uk Choi),김한우(Han-woo Kim) 대한전자공학회 1996 대한전자공학회 학술대회 Vol.1996 No.11