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활성글루텐이 1차발효 후 냉동한 생지의 품질특성에 미치는 영향
최두리,이정훈,윤여창,이시경,Choi, Doo-Ri,Lee, Jeong-Hoon,Yoon, Yoh-Chang,Lee, Si-Kyung 한국식품과학회 2005 한국식품과학회지 Vol.37 No.1
활성글루텐을 0, 2, 4% 첨가하여 제조한 냉동생지를 8주간 냉동보존하면서 1주 단위로 생지의 효모균수와 냉동생지를 해동 발효 굽기로 제품을 제조하였다. 냉동자당기간에 따른 생지의 효모 생존율과 제품의 비용적, 부피, 조직감, 관능검사 등을 분석하였다. 생지의 효모균수은 냉동저장기간이 경과하여도 활성글루텐 4% 첨가한 생지에서 저장 8주에 $4.4{\times}10^{6}\;cfu/g$로 가장 높게 검출되었다. 제품의 비용적과 부피는 활성글루텐을 4% 첨가한 냉동생지가 컸고, 조직감은 저장 4주까지는 활성글루텐을 첨가하지 않은 냉동생지가 더 부드러웠으며, 관능검사는 활성글루텐 4% 첨가한 냉동생지가 높은 점수를 얻어 1차 발효 후 냉동생지 제조에 활성글루텐 4% 첨가가 좋은 것으로 나타났다. Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.
식품 : 유화제가 스펀지발효 후 냉동생지로 제조한 빵의 품질특성에 미치는 영향
이정훈 ( Lee Jeong Hun ),최두리 ( Choe Du Li ),이시경 ( Lee Si Gyeong ),이중근 ( Lee Jung Geun ) 한국응용생명화학회 2004 Applied Biological Chemistry (Appl Biol Chem) Vol.47 No.1
This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough. Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at -40℃ and stored for 6 weeks at -20℃. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells. SSL 0.3% and DATEM 0.2% produced a more effective result than others during the freezing storage. The highest loaf volume was formed in bread supplemented with SSL 0.3% and DATEM 0.2%. In the moisture content, bread supplemented with SSL 0.5% showed the highest value. Bread supplemented with SSL 0.3% and DA%EM 0.2% produced the lowest value of bread hardness and received the highest score in quality evaluation. In this study, the addition of SSL 0.3% and DATEM 0.2% in making frozen dough led to better bread quality as compared to others.
생성적 적대 신경망 기반의 CCU 자동화 평가 강화 방법
이재영(Jaeyoung Lee),최두일(Dooil Choi),이성구(Sunggu Yi),이재환(Jaehwan Lee) 한국자동차공학회 2020 한국자동차공학회 부문종합 학술대회 Vol.2020 No.7
The number of controllers fitted continues to increase as the functional requirements of the vehicle become more advanced. Controller area network (CAN), CAN with flexible data rate and Ethernet are used to exchange information between controllers. Central communication unit (CCU) was developed to manage the entire network and the information transmission between hybrid networks. CCU is capable of connecting the vehicles internal and external networks using modems as well as the internal network. Therefore, vehicle to everything (V2X), over the air (OTA) and vehicle remote control functions can also be fused. The difficulty of system evaluation also increases because the functions of CCU become more complex. CCU is connected to all communication networks in the vehicle and receives hundreds of inputs via communication. If only certain signal values are monitored, it is easy to know whether they are normal or not. However, it is difficult to intuitively check whether the output values are normal when the entire input changes at the same time. In this paper, we propose a CCU automation assessment reinforcement method based on generative adversarial neural network (GAN) to overcome the limitations of rulebased system evaluations. The proposed system uses time series GAN to generate input signals similar to the actual vehicle. In addition, abnormality detection method is used to determine probability of abnormalities in CCU. To verify the proposed method, by using signals acquired from actual vehicles, an experiment is conducted to determine if there are any new problems by regenerating the input signal of CCU. It improves CCU system evaluation reliability since it increases test coverage a lot.
열화상/적외선 카메라와 레이더를 이용한 딥러닝기반 야생 멧돼지 인식에 대한 연구
최두한(Doohan Choi),옥승현(Seunghyeon Oak),이철희(Cherl-Hee Lee) 한국통신학회 2022 한국통신학회 학술대회논문집 Vol.2022 No.2
매년 야생 멧돼지의 개체수 증가로 인하여 농가의 피해도 급격이 증가하고 있는 상황이다. 이를 해결하기 위해 본 논문에서는 멧돼지의 움직임을 감지할 수 있는 레이더 및 야간에도 동물이나 사람을 인식 할 수 있는 열화상 카메라와 적외선 카메라를 이용하여 야생 멧돼지를 탐지하고 인식할 수 있는 딥러닝 알고리즘을 제안하였다.
A Note on the M/G/1/K Queue with Two-Threshold Hysteresis Strategy of Service Intensity Switching
Doo Il Choi(최두일),Bo Keun Kim(김보근),Doo Ho Lee(이두호) 한국경영과학회 2014 韓國經營科學會誌 Vol.39 No.3
We study the paper Zhernovyi and Zhernovyi [Zhernovyi, K.Y. and Y.V. Zhernovyi, “An M <SUP>θ</SUP>/G/1/m system with two-threshold hysteresis strategy of service intensity switching,” Journal of Communications and Electronics, Vol.12, No.2(2012), pp.127-140]. In the paper, authors used the Korolyuk potential method to obtain the stationary queue length distribution. Instead, our note makes an attempt to apply the most frequently used methods : the embedded Markov chain and the supplementary variable method. We derive the queue length distribution at a customer"s departure epoch and then at an arbitrary epoch.
활성글루텐이 저항전분을 함유한 식빵의 품질 특성에 미치는 영향
김유진(Yu-Jin Kim),이정훈(Jeong-Hoon Lee),최미정(Mi-Jung Choi),최두리(Doo-Ri Choi),이시경(Si-Kyung Lee) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1
저항전분이 10% 첨가된 제품을 대조구로 하여 활성글루텐을 2%, 4%, 6% 첨가하여 식빵을 제조하였다. 활성글루텐이 미치는 효과를 측정하기 위하여 반죽과 제품의 pH, 수분활성도, 비용적, 굽기 손실률, crumb 색도, 조직감, 관능검사등을 분석하였다. 반죽과 제품의 pH는 대조구에 비하여 활성글루텐 첨가 시 높았다. 수분활성도는 대조구에 비하여 활성글루텐 첨가구에서 다소 낮았으나 유의적 차이가 없었다. 비용적은 활성글루텐 첨가량이 많을수록 높아져 부피가 커지는 것으로 나타났다. 굽기 손실률은 활성글루텐 첨가량이 많을수록 낮아졌다. Crumb 색도의 L, a, b 값 모두 활성글루텐 첨가량이 많을수록 낮아졌으며 유의적 차이가 있었다. 조직감(경도)은 저장기간이 경과함에 따라 대조구에 비하여 시험구들이 낮은 값이었고, 관능검사에서 4% 첨가구가 가장 높은 점수를 얻었다. 이상의 실험으로 활성글루텐 4%첨가 시에 저항전분이 10% 첨가된 식빵의 품질을 개선하는 것으로 나타났다. This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.