http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
딥러닝을 이용한 트러스 구조물의 정적 및 동적 거동 예측
심은아,이승혜,이재홍 한국공간구조학회 2018 한국공간구조학회지 Vol.18 No.4
In this study, an algorithm applying deep learning to the truss structures was proposed. Deep learning is a method of raising the accuracy of machine learning by creating a neural networks in a computer. Neural networks consist of input layers, hidden layers and output layers. Numerous studies have focused on the introduction of neural networks and performed under limited examples and conditions, but this study focused on two- and three-dimensional truss structures to prove the effectiveness of algorithms. and the training phase was divided into training model based on the dataset size and epochs. At these case, a specific data value was selected and the error rate was shown by comparing the actual data value with the predicted value, and the error rate decreases as the data set and the number of hidden layers increases. In consequence, it showed that it is possible to predict the result quickly and accurately without using a numerical analysis program when applying the deep learning technique to the field of structural analysis
심은아,권용민,이진실 한국식생활문화학회 2012 韓國食生活文化學會誌 Vol.27 No.1
In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson’s correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability,appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.
심은아,문은경,오병준,정승일 한국식품영양과학회 2024 한국식품영양과학회지 Vol.53 No.1
In this study, Cheonggukjang was manufactured from Pungsannamul-soybeans discarded because they did not germinate. Pungsannamul-soybeans are a representative variety used for bean sprout production in Jeonju. Pungsannamul is a small-grained variety compared to Daewon (7∼14 g vs. 25 g per 100 grains). Cheonggukjang was prepared from Daewon-soybeans (DS) and non-germinated Pungsannamul-soybeans (NPS) by inoculating pre-culture solutions with Bacillus subtilis KCTC3135. Amino nitrogen testing, which is used as an indicator of soybean fermentation, showed NPS had a value 1.75 times that of DS. Furthermore, the proteases activity of NPS was 1.2 times that of DS, and the total phenolic and total flavonoid contents of NPS were 121.89±4.74 and, 64.26±7.41 µg/g, respectively, which were significantly higher than the 111.97±5.24 and 32.64±7.12 µg/g of DS. In addition, the DPPH radical scavenging activity of NPS was greater than that of DS (106.24±4.69% vs. 91.80±4.24%). Isoflavones, in the form of glycosides, were decomposed into aglycones. Total aglycone contents was higher in NPS than DS (285.85 vs. 244.14 µg/g), and glutamic acid, aspartic acid, alanine, and glycine levels, which affect taste, were 1.6, 3.9, 1.23, and 1.49 times higher, respcetively, in NPS than DS. These results indicate that the fermentation characteristics of NPS are better than those of DS, suggesting non-germinated Pungsannamul-soybeans of low industrial value can be utilized to produce high added-value products. 본 연구에서는 콩나물 제조 시 발아되지 못해 폐기되는 미발아 풍산나물콩을 활용하여 청국장을 제조하고 이에 가공식품으로서의 활용방안을 제시하고자 하였다. 청국장은 대원콩(DS)과 풍산나물 미발아콩(NPS)에 B. subtilis 표준균주인 KCTC3135 전배양액을 2% 접종하여 제조하였으며 0, 24, 48, 72시간 발효하여 실험에 사용하였다. NPS는 발효 72시간 후 pH 8.18±0.04, 총산도 0.20±0.02%, 수분함량 56.48±1.58%, 수용성 고형분 3.70±0.70°Brix로 분석되어 DS와 이화학적 발효특성이 유사하였다. 또한 장류 숙성의 지표로 사용되는 아미노태 질소는 NPS가 DS보다 1.75배 높았으며 장류에서 아미노산을 생성하는 효소인 protease 활성도 1.2배 높게 측정되었다. 총 페놀성 화합물과 총 플라보노이드 함량은 NPS에서 121.89±4.74 µg/g, 64.26 ±7.41 µg/g로 측정되어 DS보다 유의적으로 높았으며 DPPH 라디칼 소거 활성 또한 DS보다 높은 항산화 활성을 확인하였다. 청국장의 이소플라본은 발효 중 배당체 형태에서 당이 제거되어 총 aglycone 함량이 증가하였으며 NPS에서 41.71 µg/g 더 높게 분석되었다. 한편 장류의 맛과 향미를 나타내는 유리아미노산 함량은 대부분 발효에 따라 증가하였으며, 특히 구수한 맛을 내는 glutamic acid, aspartic acid 함량은 DS보다 NPS에서 1.6, 3.9배 높았고 단맛을 내는 alanine, glycine은 1.23, 1.49배 높게 분석되었다. 따라서 콩나물로 발아되지 못해 폐기되던 미발아 풍산나물콩은 발효 시 발효특성과 기능성에서 가치가 있으며 발효를 통해 항산화 효과 증진과 이소플라본, 유리아미노산 증가 등의 생리활성 성분이 향상되어 청국장 제조 등 가공식품 원료로서의 활용 가치가 있다고 판단되었다.