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Doublet 센서배열의 수중음원 위치 추정 성능 향상을 위한 시간지연 추정 기법
심민섭(Min-Seop Sim),이지혁(Ji-Hyeog Lee),이형신(Hyeong-Sin Lee) 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.5
수중에서 방사된 음원의 신호는 해수면, 해저면 반사에 의한 다중경로 시간지연(multi-path time-delay)을 포함하여 체계(system)의 센서에 수신된다. 다중경로 환경과 복잡한 해양환경의 외란(disturbance)에 의해 수신된 신호간 상관성(coherence)이 저하된다. 따라서, 신호간 시간지연값을 이용하여 수중음원의 위치를 추정하는 체계는 추정성능의 저하가 나타난다. 이러한 환경에서도 강인한 음원 위치 추정성능을 위해 선배열(uniform line array), 평면배열(rectangular array)과 같은 다양한 형태의 센서배열과 빔형성(beamforming) 기법, 비용함수(cost-function)과 같은 신호처리를 이용하여 왔다. 본 연구에서는 선배열 형태의 doublet array와 추정된 시간지연값 보정 기법을 이용하고자 한다. 3 개의 doublet array를 동일 선에 위치하였으며 각각의 doublet array에 수신된 신호간의 시간지연값을 2 단계로 추정하였다. 수신신호에 대해 상호상관(cross-correlation) 함수를 적용하여 추정된 시간지연값을 수신신호의 중심 주파수(center–frequency)와 array의 개구경(aperture) 및 수중음원과의 기하학적 관계에 따라 보정하여 최종의 시간지연값을 얻었으며 이로부터 음원의 거리와 방위를 추정하였다. 제안한 기법의 타당성을 확인하기 위해, Monte-Carlo method를 이용하여 시뮬레이션하였다. The sound signal radiated from an underwater source is received by the hydrophone of the system, including multi-path time-delay and multi-path signal by sea surface and bottom reflection. The system using a time-delay between received signals for the source localization shows performance degradation due to incoherence by the multi-path propagation environment and the disturbance of a marine environment. Various types of array and signal processing have been used for robust source range and bearing estimation in this environment. In this paper, we use a line array composed of doublet array and an estimated time-delay correction method for robust localization performance in a multi-path propagation environment. Three doublet arrays are located on the same line, and the time-delay between signals received on each doublet array is estimated in a two-step procedure. The estimated time-delay value is obtained by the cross-correlation function and corrected by the interaction formula between the center-frequency of received signal and the geometry of the array with respect to aperture. By this proposed procedure, the range and bearing of source from array were calculated. In order to confirm the validity of the proposed method and array, we simulated localization and estimation using the Monte-Carlo method.
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한국산 고구마 품종인 연미, 증미, 신천미, 신율미를 이용하여 제조한 고구마 소주의 향기성분의 특성
김명희(Myoung Hui Kim),Yoshitake Kazuya,Takamine Kazunori,이형운(Hyeong-un Lee),김원신(Won Sin Kim) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.1
Four varieties of the Korean sweet potato, Yeonmi, Jeungmi, Shincheonmi, and Shinyeulmi, were chosen to prepare the distilled koguma-soju (sweet potato-soju). The relationship between the flavor of the koguma-soju and the content of monoterpene alcohols (MTAs) was studied. The MTAs investigated here were linalool, nerol, geraniol, citronellol, and α-terpineol. The ranges of MTA concentrations in the koguma-soju made from the four sweet potato varieties were 14.0-16.6 μg/L for nerol, 24.8-34.7 μg/L for linalool, 32.8-38.5 μg/L for geraniol, 37.8-54.2 μg/L for citronellol, and 76.6-94.7 μg/L for α-terpineol. Geraniol, nerol, and linalool were found in lower concentrations, while α-terpineol was present in a higher concentration compared to their average content in the imo-shochu, a distilled Japanese sweet potato-soju. The concentrations of citronellol in the koguma-soju and imo-shochu were similar. The flavor evaluation tests revealed that the koguma-soju produced from the Yeonmi variety had a leafy vegetable or a grass-like, sharp flavor, whereas the Jeungmi-soju was characterized by a fruity or a sulfur-like sharp taste. Floral, vanilla-like, and mild flavors were predominant in the Shincheonmi-soju, while the Shinyeulmi-soju had either a fruity, citrus-like flavor or a rubber-like, rough taste. This study demonstrates that koguma-soju made from different sweet potato varieties have unique characteristic flavors.
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한국산 고구마 품종으로 제조한 고구마소주의 향미의 특성
김명희(Kim, Myoung Hui),吉竹一哉(Yoshitake, Kazuya),高峯和則(Takamine, Kazunori),이형운(Lee, Hyeong-un),김원신(Kim, Won Sin) 한국생활과학회 2016 한국생활과학회지 Vol.25 No.1
Four types of koguma-soju, sweet potato-distilled liqior, were prepared using Korean sweet potato cultivar, namely Shingunmi, Jinhongmi, Daeyumi, and Hayanmi, The mono-terpene alcohol (MTA) concentrations and flavor properties of koguma-soju were analyzed. The general properties of the MTA concentrations were as follows; nerol concentration was the lowest of the five MTAs with a range of approximately 14.2-15.8 ㎍/L, geraniol and citronellol concentrations were approximately 41.90-50.75 ㎍/L, linalool concentrations were 43.20 ㎍/L and 45.15 ㎍/L in Shingunmi and Jinhongmi koguuma-soju, respectively, and 93.2 ㎍/L and 96.05 ㎍/L in Daeyumi and Hayanmi koguma-soju, respectively, and the α-terpineol concentration was the highest of the five MTAs, with a range of 177.5-218 ㎍/L in the four types of koguma-soju. These results were different from the MTA concentrations in Imo-shochu, Japanese sweet potato-soju as the nenol concentration of Korean koguma-soju was lower than that of Imo-shochu, and the α-terpineol concentration was higher than that of Imo-shochu. Flavor evaluation tests revealed that the koguma-soju prepared from the Shingunmi variety had a floral, roasted flavor and rough, sweet, bitter taste, whereas the Jinhongmi-koguma-soju was characterized by a floral, fruity, soapy, brown sugar-like flavor and sweet, pungent taste. Green leaf-like, aldehyde-like flavor and astringent, dry taste were predominant in the Daeyumi koguma-soju, while the Hayanmi koguma-soju had either a vegetable-like, woody, citrus-like flavor and sour, body taste. This study suggested that koguma-soju prepared from different sweet potato cultivars have unique characteristic flavors because they contain different ratios of MTAs.
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