생태통로란 자연환경보전법 제2조 9호에 “도로, 댐, 수중 보, 하굿둑 등으로 인하여 야생동식물의 서식지가 단절되거나 훼손 또는 파괴되는 것을 방지하고 야생동식물의 이동 등 생태계의 연속성 유지를 위하여 설치하는 인공 구조물 식생 등의 생태적 공간”이라고 명시되어있다. 생태통로 모니터링은 생태통로를 이용하는 야생동물의 현황을 파악하고 설치의 실효성을 평가하여 개선방안을 마련하기 위함이 다. 현행 조사기법은 생태통로에 카메라 트랩을 설치하고, 정기적으로 조사자가 촬영 데이터를 회수하여 육안판독을 통해 야생동물 객체를 식별하여 정리하고 있다. 이러한 방식은 센서 카메라에 촬영된 동영상을 일일이 확인하여 진행 하므로 분석에 장시간이 소요되며 조사자의 종별 동정능력에 따라 조사결과의 품질 차이가 발생하는 한계가 있다. 최근 이미지 인식 분야에서 딥러닝을 활용한 기법은 영상 내 에서 객체를 자동 식별할 뿐만 아니라 개체 수, 이미지 설명 등을 높은 수준의 정확도로 탐지하고 있다. 따라서 카메라 트랩에 딥러닝 기법을 적용하면 야생동물의 동정, 탐조 및 움직임 정보 등을 자동적으로 데이터베이스화할 수 있다. 본 연구는 이미지 인식 분야 딥러닝 기법을 생태통로 모니터링에 적용함으로써 기존 육안판독의 소요시간을 줄이고, 인적오류를 최소화하는데 그 목적이 있다. 연구지역은 소백산국립공원 죽령생태통로를 선정하였다. 죽령 생태통로는 소백산국립공원 내 유일한 생태통로로 공원구역을 가로지르는 국도 5호선에 의해 단절된 서식처를 연결하고 야생동물의 휴식처로서의 역할을 수행하고 있 다. 터널형 생태통로로, 폭 약 8m, 길이 21m의 규모이다. 2003년에 설치되었으며 2004년부터 국립공원관리공단이 위임받아 현재 소백산국립공원북부사무소가 관리하고 있다. 국립공원 생태통로 중 가장 많은 자료가 축적(2011년 -2015년 집계 기준)된 곳으로, 2005년부터 현재까지 13년 간의 모니터링 자료가 축적되어 있다. 따라서 딥러닝 학습 을 위한 데이터 확보가 용이하다. 본 실험은 카메라 트랩의 딥러닝 기반 영상분석을 실험하는 초기연구이기 때문에 비교적 간단한 신경망 모델과 소량의 데이터를 이용하여 가능성을 검증하였다. 딥러닝은 영상 인 식 분야에서 사용되는 합성곱 신경망(CNN, convolutional neural network) 기법을 적용하였다. 먼저 죽령 생태통로에서 발견 확률이 높은 삵, 고라니, 노루, 멧돼지, 너구리 5종에 대한 모니터링 자료(카메라 사진과 동영상)를 수집하였다. 동영상의 경우, 고정된 위치에서 움직이는 객체를 탐지해야 하기 때문에 컴퓨터 비전 기법을 통한 데이터 전처리를 수행 하였다. OpenCV(Open Source Computer Vision Library)는 영상추적 알고리듬을 제공하는데 이를 통해 야생동물 객체의 최소경계사각형을 탐지하고 각 프레임을 이미지로 저장하였다. 탐지된 이미지는 크기와 해상도가 제각각이기 때문에 CNN의 입력 데이터로 인식시켜주기 위해 100×100 화소 크기로 조정하였다. 딥러닝을 비롯한 머신러닝 문제는 일반적으로 데이터를 훈련 데이터와 시험 데이터로 나눠 학습과 실험을 수행한다. 훈련 데이터는 모델의 최적의 매개변수를 찾는데 사용 되며 시험 데이터는 앞서 훈련된 모델의 성능을 평가하는데 사용된다. 임의 추출을 통해 야생동물 종별로 1,000장의 훈 련 데이터와 400장의 시험 데이터(총7,000장)를 선택하였다. 훈련 데이터는 동물의 전신 이미지는 드물었으며 얼굴 과 몸의 일부만 촬영된 경우가 대부분이었다. CNN 모델은 5층 신경망으로 구성하였으며 이미지 규모를 고려하여 영상증강(image augmentation) 기법을 적용하였다. 모델 구현에는 오픈소스 딥러닝 라이브러리 TensorFlow와 Keras를 사용하였다. 실험결과, 야생동물 5종에 대한 CNN 모델은 96.25%의 정확도를 보였다. 고정된 카메라에서 촬영된 이미지는 야생 동물의 행동 패턴이 비교적 단순하여 객체 식별에 유리한 것으로 추정된다. 또한 생태통로를 이용하는 야생동물의 제한적인 종류는 예측 정확도에 기여도가 있을 것으로 판단된다. 현행 수동식별과 대비하여 본 기법의 적용은 조사 자동 화에 따른 시간절감과 객관적 품질 확보라는 측면에서 활용 잠재력이 높을 것으로 기대된다. 모델이 최종적으로 정립되 면, 조사자가 회수된 현장 데이터를 입력만 하면 생태통로 모니터링 통계를 자동 계산하는 프로그램으로 제공 가능할 것이다. 이번 실험에서는 CNN의 생태통로 모니터링 적용 가능성을 검증해 본 것으로 간단한 모델과 데이터를 통해 그 가능성을 확인하였다. 현재 카메라 트랩 이미지를 대상 으로 CNN의 최신 연구들이 진행 중이나, 실제 적용해 본 바로는 자동 전처리에 관한 연구가 충분히 이뤄져야 할 것 으로 판단된다. 차기 연구에서는 사전 학습된 CNN 모델에 현장 이미지를 추가한 트랜스퍼 러닝(transfer learning)을 적용하여 범용적인 활용도를 평가해보고자 한다.

화학 관능기가 다른 지방산 에스터계, 지방산 금속염 및 아마이드계 분산 및 흐름개선 첨가제가 EPDM과 카본블랙을 충전제로 사용한 고무 배합물의 가류 특성과 가류된 고무 배합물의 기계적 물성 및 노화특성에 미치는 영향을 무니점도계, 레오미터, 경도계, 만능재료시험기 등을 이용하여 측정하였다. 125 oC에서 측정된 무니점도는 아마이드계 > 금속염계 > 에스터계 첨가제의 순으로 감소하는 경향을 보였으며, 스코치시간은 에스터계와 금속염계 첨가제는 첨가 유무에 따라 거의 차이가 없거나 조금 늦어지며, 아마이드계 첨가제는 1분 이상 빨라졌다. 160 oC에서의 레오미터 측정 결과 가류시간은 금속염계 와 아마이드계 첨가제의 경우는 가류반응이 빨리 진행되었다. 델타토크 값은 금속염계와 아마이드계 첨가제가 있는 경우 전반적으로 증가하였으나, 에스터계 첨가제가 있는 경우는 약간 감소하였다. EPDM 배합물의 인장강도는 에스터계 첨가제가 첨가된 경우 크게 향상되었으며, 아마이드계와 금속염계 첨가제의 경우는 큰 영향이 없었다. 신율의 경우는 금속염계 첨가제의 경우 크게 향상되었으며, 나머지의 경우는 큰 영향이 없었다. 인열강도는 첨가제의 첨가에 따라 전반적으로 상승하였으며 금속염계 첨가제의 경우에서 확연히 상승하였으며 경도는 첨가제의 종류와 상관없이 유사한 값을 나타내었다. 100 oC에서 24 시간 열노화시킨 EPDM 배합물은 금속염계와 아마이드계 첨가제의 경우는 거의 변화가 없었으며 신율의 변화는 첨가제를 함유한 모든 EPDM 배합물이 10-20% 정도 감소하는 경향을 보였다.

β-Tricalcium phosphate (TCP) was added to Al2O3 to make a biomaterial with good mechanical properties. Using a TCP powder synthesized by a polymer complexation method, Al2O3 composites containing 30 wt% TCP were fabricated and characterized for densification, phase, microstructure, strength, and fracture toughness. With optimizing the powder preparation conditions, a high densification of 97 % was obtained by sintering at 1350 ℃ for 2 h. No reaction between the two components occurred and there was no transition to α-TCP. TCP grains with a size of 2-4 μm were well surrounded by Al2O3 grains with a size of 1 μm or less. Strength 61(Brazilian) or 187(3-p MOR) MPa, and fracture toughness 1.7 (notched beam) or 2.5 (indentation) MPa·m1/2 were obtained, which are large improvements over the strength of TCP/Al2O3 composites and toughness of TCP and hydroxyapatite in previous studies.

The purpoose of this paper is to analyze the relative effciency of dreid laver processing companies in Korea and provide the development direction and improvement plan for the dried laver industry. Data on 76 dried laver processing companies were selected as the subjects for Dea. As a result of Dea, the average efficiency rate is shown that the technical efficiency is 84.90%, the pure technical efficiency is 93.83%, and the scale efficiency is 86.65%. and based on BCC results 38 companies are relatively efficient. comparing pure technical efficiency and scale efficiency, it showed that inefficiencies caused by scale of the company was greater than inefficiencies caused by the scale of technical matter. It implies that expanding the size is essential for achieving high-efficiency of dried laver processing company. In the inefficiency factor analysis, the result reveals that unstable supply of raw materials, quality management, capital flexibility and distribution ability influence the efficiency of laver processing company.

Onion vinegar, which has an undesirable flavor and taste formed through alcohol and acetic acid fermentation, possesses additives that can improve sensory quality. Thus, the objective of this study was to present an optimized blending ratio using response surface methods for an onion vinegar beverage by adding Omija extracts. This study was performed to formulate an Omija-onion vinegar beverage (OOVB) and investigate its antioxidant properties and antimicrobiological effects. The experimental design was conducted using an optimal mixture model of response surface methodology which generated eighteen experimental trials with overall acceptance as the responses. According to the statistical analyses, OOVB demonstrated a ratio containing onion vinegar, water, brown sugar, apple extracts and Omija extracts of 10, 72.3, 4.4, 12.2 and 1.1 (weight ratio), respectively. The OOVB revealed desirable nutrition values (phenolics compounds 19.3 mg/100 g, total flavonoids 3.1 mg/100 g, quercetin 1.9 mg/100). The OOVB displayed antibacterial effects in Gram negative Enterobacter aerogenes, Escherichia coli, Salmonella typhimurium and Gram positive Staphylococcus aureus. The findings revealed that OOVB was 18% in DPPH radical inhibitionand 11% in superoxide dismutase-like activity thus, OOVB has nutritional value and good quality as well as potential biological activities for functional beverages.

This study investigated the effects of blanching time (1-5 min), types of blanching solution (1% NaCl vs 1-3% sucrose), addition of packaging with blanching solution, and thawing methods (thawing in packaged versus depackaged units) on the qualities of frozen Aster scaber. As quality parameters, drip loss, moisture content, shear force, color, and sensory test were conducted. Aster scaber was blanched in 1% sucrose for 4 min and packaged with the same solution prior to freezing whereas frozen Aster scaber exhibited palatable quality when it was removed from the package and thawed in running water. Consequently, this study demonstrated that the optimized processing condition provided qualities like non-frozen control.

A study on the decolorization method of salt-fermented anchovy sauce using activated carbon was carried out. The anchovy sauce filtered with a diatomaceous membrane after heating at 85℃ for 20 min was reacted with 3.0% (w/w) activated carbon with pH 4.5 at 55℃ for 2 hr. The color difference value and turbidity related to the decolorizing effect showed excellent improvement results with a difference of 23% and 88%, respectively. The overall taste and color preference of decolorized anchovy sauce were significantly increased in shrimp sauce by 0.4-0.5 points (p<0.05). In order to minimize the precipitation of amino acid during storage, 1% silicon dioxide or gelatin was mixed and filtered after the activated carbon reaction. Turbidity, as index of sedimentation, was improved by 15% at 30℃ for 2 weeks. The recycle system with activated carbon coated membrane filter reduced the processing time and cost on decolorization of anchovy sauce. When the concentrated anchovy sauce was recirculated, the amount of total protein as an indicator of taste compounds was increased by 125%, which is 1.8% compared to the conventional 0.8%, indicating that it is highly useful as a liquid seasoning.

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

This study was conducted with two ruminally cannulated Holstein steers to examine the effect of micronized and steam flaked corn on ruminal fermentation characteristics. The in situ dry matter degradability after 48 h incubation was the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corn treatments. The steam flacked corn (3.3 mm thickness) was degraded lower (P<0.05) than the 2.9 and 3.1 mm thickness of steam flacked corn. Effective dry matter degradability and the rate of constant were the highest (P<0.05) at micronized corn (2.5 mm thickness) compared with steam flaked corns as well. The in vitro dry matter degradability after 48 h incubation was tended to higher (P=0.088) at micronized corn (2.5 mm thickness) than steam flaked corns, whereas there is no significantly difference between steam flaked corn treatments. Total volatile fatty acid concentration was higher at steam flaked corn (2.9 mm thickness) than micronized corn (2.5 mm thickness) and steam flaked corn (3.1 and 3.3 mm thickness). The acetate : propionate ratio was the highest (P=0.008) at steam flaked corn (2.9 mm thickness) and the lowest (P=0.008) at micronized corn (2.5 mm thickness). Total gas and methane production after 48h ruminal incubation was the highest (P=0.001) at micronized corn (2.5 mm thickness) compared with steam flaked corns. According to these results, the thickness of steam flaked corn as resulted corn processing is believed to do not affect methane production. However, further study is needed to better understand the present results to verify the correlation between corn processing method and their thickness on methane production using the same thickness corns by difference processing methods.

고성능 복합재의 설계와 제작에 있어서 경량화는 필수 트랜드이다. 본 연구에서는 DGEBA계 에폭시 그리고 폴리아마이드 아민으로 조합된 수지시스템과 글라스 버블을 이용한 경량 복합재료를 제조하고 그 특성을 평가하였다. 제조한 경량 복합제의 밀도는 0.31-0.53 g/cm3 범위였다. 실온에서 2일간 방치한 후 성형한 시료의 압축강도가 바로 60 oC에서 2시간 경화시킨 시편보다 2배 이상 높게 나타났다.

To automate cooking processes, quantitative descriptions are needed on how quality parameters, such as texture change during heating. Understanding mechanical property changes in foods during thermal treatment due to changes in chemical composition or physical structure is important in the context of engineering models and in precise control of quality in general. Texture degradation of food materials has been studied widely and softening kinetic parameters have been reported in many studies. For a better understanding of kinetic parameters, applied kinetic models were investigated, then rate constants at 100°C and activation energy from previous kinetic studies were compared. The food materials are hardly classified into similar softening kinetics. The range of parameters is wide regardless of food types due to the complexity of food material, different testing methods, sample size, and geometry. Kinetic parameters are essential for optimal process design. For broad and reliable applications, kinetic parameters should be generated by a more consistent manner so that those of foods could be compared or grouped.

Korea is the second largest coffee consuming country in Asia after the Philippines. For modern people, coffee has jumped over a favorite food and grown into a single culture. There are many processing ways to make coffee. In this study, we utilized magnetic resonance imaging(MRI) based on the principles of nuclear magnetic resonance(NMR) and achieved to acquire images with an non-destructive and non-invasive way. The samples we used in the experiment were ‘Robusta’ coffee bean(Congo). Magnetic resonance(MR) image sets were acquired using a MRI system, installed at Institution for Agricultural Machinery & ICT Convergence at Chonbuk National University. From the raw phase(Green Bean stage) to the roasted phase, we obtained MR images from each phase to monitor the internal changes. We divided experiment into 5 stages, starting with ‘Green Bean’ phase to ‘Roasted’ phase. We obtained images every 6 hours during the ‘Fermentation’ phase and every 3 hours during the ‘Dry’ phase. In MRI, we used a gradient echo pulse sequence to scan fast and to take images right after each experiment stage ends. The direction of imaging plane was coronal 30 images with 64 mm x 64 mm field of view(FOV). As MRI uses the magnetic properties of nuclei which especially hydrogen nuclei from water molecules, images could see clearly with sufficient moisture, but in ‘Dry’ phase, images obtained with noise involved. These result suggested that MRI technique was an efficient method to monitor the moisture distribution changes inside the coffee beans.

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.