• 베이커리
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• no.11 s.316
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• pp.172-173
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• 1994

• 베이커리
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• no.1 s.318
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• pp.140-141
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• 1995

• 베이커리
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• no.12 s.317
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• pp.148-149
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• 1994

• 베이커리
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• no.4 s.309
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• pp.129-133
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• 1994

• Information Systems Review
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• v.17 no.3
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• pp.95-111
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• 2015

The recommendation system automatically provides the predicted items which are expected to be purchased by analyzing the previous customer behaviors. This recommendation system has been applied to many e-commerce businesses, and it is generating positive effects on user convenience as well as the company's revenue. However, there are several limitations of the existing recommendation systems. They do not reflect specific criteria for evaluating products or the factors that affect customer buying decisions. Thus, our research proposes a collaborative recommendation model algorithm that utilizes each customer's online product reviews. This study deploys topic modeling method for customer opinion mining. Also, it adopts a kernel-based machine learning concept by selecting kernels explaining individual similarities in accordance with customers' purchase history and online reviews. Our study further applies a multiple kernel learning algorithm to integrate the kernelsinto a combined model for predicting the product ratings, and it verifies its validity with a data set (including purchased item, product rating, and online review) of BestBuy, an online consumer electronics store. This study theoretically implicates by suggesting a new method for the online recommendation system, i.e., a collaborative recommendation method using topic modeling and kernel-based learning.

• Journal of Korea Society of Industrial Information Systems
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• v.27 no.6
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• pp.1-12
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• 2022

As the music streaming service and the Hi-Fi market grow, various audio devices are being released. As a result, consumers have a wider range of product choices, but it has become more difficult to find products that match their musical tastes. In this study, we proposed a system that extracts the vocal component from the user's preferred sound source and recommends the most suitable audio device to the user based on this information. To achieve this, first, the original sound source was separated using Python's Spleeter Library, the vocal sound source was extracted, and the result of collecting frequency band data of manufacturers' audio devices was shown in a grid graph. The Matching Gap Index (MGI) was proposed as an indicator for comparing the frequency band of the extracted vocal sound source and the measurement data of the frequency band of the audio devices. Based on the calculated MGI value, the audio device with the highest similarity with the user's preference is recommended. The recommendation results were verified using equalizer data for each genre provided by sound professional companies.

• Applied Biological Chemistry
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• v.48 no.2
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• pp.132-139
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• 2005

The major obstacle in the popularization of Chungkookjang is the short shelf-life of $2{\sim}3$ months and some problems concerning storage including the growth of molds even in the products even within shelf-life. To solve these problems we conducted a research to improve its storage by using the vacuumed packaging and sanitary method through seed culture, innoculation and sterilization. For the optimization of storage time, temperature and sterilization temperature, we measured viable cell numbers of bacteria and fungi, amount of gas outbreak and contents of amino type nitrogen and monitored these experimental results by response surface methodology of SAS program, so that we could observe the quality changes of Chungkookjang during shelf-life. Especially fungi, which are the biggest troublemaker in Chungkookjang shelf-life, couldn't be detected from the generally and vacuum-packed samples; also, viable cell numbers were highly influenced by sterilization temperature and in vacuum-packed samples. In the case of vacuum-packed samples, amount of gas outbreak was highly influenced by sterilization temperature of its storage conditions and it was higher in generally packed samples as compared to vacuum-packed samples even at any storage conditions. The changes of pH in generally and vacuum-packed samples were highly influenced by the storage temperature. As the temperatures of storage and sterilization were higher and the storage time was longer, so the amount of gas outbreak was accordingly lower. These results showed that amino type nitrogen contents in generally and vacuum-packed samples were systematically influenced by the temperature, storage time and sterilization temperature. Also the result showed that the change of amino type nitrogen contents during storage was less in vacuum-packed samples than in general ones. Based on the above results, we can produce Chungkookjang products with extended shelf-life of as far as 6 months without any quality change using sanitary manufacturing method, vacuumed packaging condition, sterilization in $70^{\circ}C$ for 60 minutes and storage under $10^{\circ}C$ during shelf-life. According to this research, we have the possibility to greatly increase the goods value of Chungkookjang by developing the manufacture processing and packaging.