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식물성 유지의 첨가가 인삼을 함유한 저지방 계육소시지의 품질에 미치는 영향
박형일(H . I . Park),이무하(M . H . Lee),유익종(I . J . Yoo),정명섭(M . S . Chung) 한국축산학회 1992 한국축산학회지 Vol.34 No.6
This study was carried out to investigate the effect of unsaturated fatty acid addition on quality of chicken sausage containing ginseng. Chopped chicken meats were processed with 2.5% of ginseng and three different ratio of lard vs. vegetable oils. Total fat content was controlled to be 10%. Sausage Ⅰ contained lard 10%; sausage Ⅱ contained lard 5%, red pepper seed oil 1% and perrila oil 4%; sausage Ⅲ contained lard 2%, red pepper seed oil 1% and perrila oil 7%. Sausages Ⅰ, Ⅱ and Ⅲ had a lower crude fat content (10%), lower calory (less than 50% of commercial sausage), higher content of dietary fiber and slightly higher cohessiveness value (0.51-0.55) than the commercial sausage. In fatty acid composition, unsaturated fatty acid/saturated fatty acid ratio increased significantly by the addition of vegetable oils. During 30 days of storage, pH of sausages remained nearly constant (6.2 to 6.3), while residual nitrite content gradually decreased. Cured meat pigment content showed somewhat complicated change and meat color was not improved, which is one of the weak point in white meat products. Although the TBA value in sausages Ⅰ, Ⅱ and Ⅲ was varied differently, the values were kept under less than 1 ppm by addition of ginseng. The results indicated that the sausages Ⅰ, Ⅱ and Ⅲ had characteristics of low calory and high dietary fiber and that the addition of vegetable oils with high linolenic acid did not result in oxidation problem in the presence of ginseng.
박형일(Hyoungiel Park),강성원(Sungwon Kang),최윤석(Yoonseok Choi),이단형(Dan H Lee) 한국정보과학회 2007 정보과학회논문지 : 소프트웨어 및 응용 Vol.34 No.4
In this paper, a systematic approach of developing detail OO designs from Component-and-Connector Architectures (CCAs) is proposed. In this approach, an intermediate model between the architecture model and the detail design model specified with class diagrams or sequence diagrams is introduced to narrow the wide gap between the two abstraction levels. Once a CCA is designed, candidate classes and their relationships are identified per each architectural element. In order to show the efficacy of this approach, we apply it to an industry software development project and verify that quality attributes supported by the CCA are equally maintained by the detail design. 본 논문에서는 컴포넌트와 커넥터 아키텍처로부터 세부적인 객체지향 설계를 개발하는 체계적인 방법을 제안한다. 제안된 방법은 아키텍처 모델에서 세부설계모델을 도출하는 과정에 중간모델을 도입하여, 두 모델간에 놓여 있는 추상화 수준의 격차를 줄임으로써 세부 설계도출을 용이하게 한다. 본 논문에서는 제안된 방법의 효과를 검증하기 위하여 제안방법을 산업계의 소프트웨어개발과제에 적용하고 컴포넌트와 커넥터 아키텍처가 지원하는 품질속성들이 궁극적으로 세부 설계에서도 보전되고 있음을 확인한다.
김성은,박형일,임인기,오광일,강태욱,박미정,강성원,Kim, S.E.,Park, H.I.,Lim, I.G.,Oh, K.I.,Kang, T.W.,Park, M.J.,Kang, S.W. 한국전자통신연구원 2016 전자통신동향분석 Vol.31 No.6
인체에 근접한 다양한 휴대 정보 단말기 간의 통신망을 무선으로 구축하는 Wireless Body Area Network(WBAN) 분야에 관한 연구 결과가 국내외에서 지속적으로 발표되고 있다. 이 가운데 인체통신 기술은 인체를 신호의 전송경로로 활용하여 단말기들 간의 연결을 위한 케이블이 필요하지 않으며, 저전력 고속 데이터 전송이 가능하여 WBAN에 가장 적합한 통신 기술로 손꼽힌다. 더불어 인체통신 기술은 사용자의 간단한 접촉을 기반으로 인체 네트워크를 구성하므로 웨어러블 디바이스/센서/단말 및 임플란트 디바이스 분야에 반드시 필요한 핵심 통신 기술로 주목받고 있다. 본고에서는 WBAN에서 최근 인체통신 기술의 개발 동향과 활용 분야 및 표준화 동향에 관하여 살펴보고자 한다.
능동형 임플란터블 디바이스 기술동향: BCI 응용 중심
이성규,변춘원,김이경,박형일,Lee, S.Q.,Byun, C.W.,Kim, Y.G.,Park, H.I. 한국전자통신연구원 2017 전자통신동향분석 Vol.32 No.6
A variety of medical devices are utilized to repair or help injured body functions after accidental injury(such as a traffic accident), population aging, or disease. Such medical devices are being actively researched and developed in portable form, skin patchable type, and further, implantable form. In the future, active implantable medical devices for neuro and brain sciences are expected to be developed. Active implantable medical devices that detect brain signals and control neurology for a wider understanding of human cognition and nerve functions, and for an understanding and treatment of various diseases, are being actively pursued for future use. In this paper, the core elements of implantable devices that can be applied to neuro and brain sciences are classified into electrode technologies for bio-signal acquisition and stimulation, analog/digital circuit technologies for signal processing, human body communication technologies, wireless power transmission technologies for continuous device use, and device integration technologies to integrate them. In each chapter, the latest technology development trends for each detailed technology field are reviewed.
이무하(M . Lee),정명섭(M . S . Chung),박형일(H . I . Park) 한국축산학회 1996 한국축산학회지 Vol.38 No.5
In order to study the effects of feeding full-fat soybeans on pork quality and carcass characteristics, wheat-soybean oil meal based diets with different levels of full-fat soybean replacement(0%, 50% and 100%) were fed to cross-bred pigs of three breeds(I.×y×D) with the average live weight of 30.4 ㎏. The pigs were alloted randomly in groups of fourteen to each of three dietary treatments in three replicates(one gilt and two barrows). The whole feeding period was divided into three stages : starting(71∼109 days), growing(109∼44 days) and finishing(145∼169 days). No significant differences were found either in average daily gain(ADG) or in feed conversion rates(FCR) among the three dietary treatment groups. However, the 100% full-fat soybeans(FFS) group resulted in the best ADG and FCR for the total experimental pemod. Considering each experimental stage, the 100% FFS group was better at the starting stage while the control group appeared to be better at the growing and fininshing stages. Fifty percent of the FFS group was average for ADG and FCR. Economic analysis with market feed prices showed that the 100% FFS diet seemed to be economically advantageous over the other two diets. Carcass characteristics of pigs indicated that no differences due to the replacement levels of FFS were observed in terms of hot carcass weight, carcass length, backfat thickness, loin eye area and lean %. There were no differences in moisture, fat, protein, intramuscular fat and pH. Hardness of backfat decreased and TBA values increased with the increase of FFS in diets. Also, the total saturated fatty acids tended to decrease with FFS level in the diets. Of the unsaturated fatty acids, fat from pigs fed FFS contained less oleic acid and more linoleic and linolenic acids than that from pigs fed the control diet. Sensory evaluation indicated that there were no differences in preference among porks from the three dietary treatment groups.