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이선임,김경자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-
The purpose of this study is the new expansion method research using sand, salt and charcoal except expansion using oil. The Yukwa base has been expanded by the oil traditionally, but the Yukwa base expanded by oil felt oily and smelled bad during storage. We studied the new expansion method compared with the oil expansion method and the proper condition of the new expansion method using sand, salt and charcoal. 1. To find the most expansion temperature, we studied the Yukwa base,s expansion degree from 120℃ to 200℃ using the sand bath. The Yukwa base,s surface broke and was the dark browning during expansion at 200℃. The Yukwa base,s didn't break and was good browning during expansion at 160℃. The Yukwa base,s contracted, adhered sand, and didn't appear the browning during expansion at 120℃. 2. When the Yukwa base was expanded at 200℃ by the salt expansion method, the Yukwa base was expanded fast but became dark browning. At 150-160℃ of salt bath, the Yukwa base expanded very well, was stable and became good browning but tasted salty. 3. The Yukwa base has long time until the Yukwa base was expanded at 90℃, The Yukwa base was expanded properly and good browning at 110-120℃ for 2 minutes. 4. The Yukwa base was expanded in first fry(110-120℃, 1 minute), and then the Yukwa base was stable and good browning in second fry(170-180℃, 1 minute) 5. The Yukwa base was made of glutinous rice, raw crude rice wine and bean water by K,s preparation. We studied the Yukwa base expansion degree using sand, salt and charcoal. The Yukwa base was the most expansion by the expansion method using edible oil. The Yukwa base by expansion method using sand and salt was smaller than the Yukwa base by expansion method using oil. The cross section of the Yukwa base by expansion method using sand was showed that the hole of cross section was constant, and surface was thin. The Yukwa base by expansion method using sand was high score in the tenderness and crispness of sensory evaluation. The Yukwa base by expansion method using salt was salty taste because of salt. 6. The Yukwa base was made of glutinous rice, clear rice wine and bean water by Y,s and H,s preparation, respectively. The Yukwa base by expansion method using sand was lower in the expansion rate compared with the Yukwa base by expansion method using oil. But the Yukwa base by expansion method using sand was high scores in the tenderness and crispness of the sensory evaluation. If we use sanitary sand and make good in Yukwa processing, The Yukwa base by expansion method using sand was good food without oily and the storage period was longer than the Yukwa base by expansion method using edible oil.
이선임,문영식,김재협 대한전자공학회 2006 電子工學會論文誌-CI (Computer and Information) Vol.43 No.2
In this paper, we propose a new descriptor for 3D model retrieval based on shape information. The proposed method consists of two steps including ray casting method and spherical harmonic function, considering geometric properties of model. In the ray casting method, an adaptive sampling is performed for external shape information. By increasing shape information included in the descriptor, we improve the discriminating power of the proposed descriptor. The coefficients of spherical harmonic function are adaptively calculated, considering geometric frequency characteristics. This makes the descriptor more compact and concise without decreasing the retrieval performance. By combining two methods, we achieve more improved retrieval results. 본 논문에서는 3차원 모델을 검색하기 위한 형태 기반 기술자를 추출하는 새로운 알고리즘을 제안한다. 제안한 형태 기반 기술자는 모델의 기하학적인 특성을 고려하여 레이 캐스팅 샘플링과 구면조화함수를 이용하는 방법이다. 레이 캐스팅 기법은 모델의 외형을 고려한 적응적인 방법으로 샘플링한다. 이 기법을 통해 기술자에 포함되는 형태 정보를 증가시켜 기술자의 식별성을 높인다. 구면조화함수 계수 추출에서는 기하학적인 주파수 특성을 고려하여 적응적인 계수를 추출한다. 이 방법은 검색 성능에 영향을 미치지 않고 기술자를 조밀하고 간결하게 만든다. 최종적으로 두 방법을 결합함으로서 검색 엔진에서 이용 가능하고, 식별성이 향상되며 간결해진 기술자를 생성한다.