• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 1985년도 춘계 학술대회지
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• pp.16-16
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• 1985

• Proceedings of the Korea Society for Simulation Conference
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• 한국시뮬레이션학회 1993년도 제3회 정기총회 및 추계학술발표회
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• pp.14-14
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• 1993

• Food Science and Preservation
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• 제14권5호
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• pp.516-525
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• 2007

The effect on quality improvement of Chokochujang by the addition of green tea extract (GT) was evaluated on the basis of total cell numbers, pH, acidity, sugar content and sensory evaluation during its storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks. A dorminant strain was isolated from the Chokochujang and identified as Bacillus amyloliquefaciens ER282 based on the 16S rDNA sequence. The ethanol extract from GT was investigated for its antibacterial activity aid showed good activities enough to use for Chokochujang as a natural preservative. Growth of microorganisms was significantly inhibited by adding GT extract to Chokochujang but pH, acidity, sugar content and color was not much changed. Sensory evaluation and overall preference, however, was continuously declined as storage period increased, whereas the addtion of 3% GT extract could delay the quality loss of Chokochujang during storage at $25^{\circ}C$ and $37^{\circ}C$ for 3 weeks.

• Journal of KIISE:Computing Practices and Letters
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• 제15권12호
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• pp.913-917
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• 2009

Flash memories have asymmetric I/O costs for read and write in terms of latency and energy consumption. However, the ratio of these costs is dependent on the type of storage. Moreover, it is becoming more common to use two flash memories on a system as an internal memory and an external memory card. For this reason, buffer cache replacement algorithms should consider I/O costs of device as well as possibility of reference. This paper presents WWCLOCK(Write-Weighted CLOCK) algorithm which directly uses I/O costs of devices along with recency and frequency of cache blocks to selecting a victim to evict from the buffer cache. WWCLOCK can be used for wide range of storage devices with different I/O cost and for systems that are using two or more memory devices at the same time. In addition to this, it has low time and space complexity comparable to CLOCK algorithm. Trace-driven simulations show that the proposed algorithm reduces the total I/O time compared with LRU by 36.2% on average.

• Food Science of Animal Resources
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• 제24권3호
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• pp.253-259
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• 2004

The effect of dietary clay mineral on meat quality in M. longissimus of Hanwoo (Korean cattle) bull beef during refrigerated storage (4$^{\circ}C$) was investigated. Experimental groups were divided into control (basal diet) and CT-1.25% (basal diet + 1.25% clay mineral) groups. There was no significant differences in proximate and fatty acid compositions between control and CT-1.25% groups. The pH of control group was significantly (p<0.05) changed during storage, but CT-1.25% group was little affected by storage time. CIE a＊ (redness), chroma (C＊) values and R630-R580 were significantly (p<0.05) decreased during storage for both groups. In particular, those values decreased more rapidly in the control group. The rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the CT-1.25% group. TBARS (thiobarbituric acid reactive substances) which represents lipid rancidity were significantly (p<0.05) lower in CT-l.25% group than in the control. Water-holding capacity (WHC) was significantly (p<0.05) increased during storage for both groups, and CT-1.25% group had significantly (p<0.05) higher WHC than control group. Consequently, feeding of clay mineral (1.25%) was effective in increasing meat color stability and WHC, and retarding lipid oxidation than did control group.

• The Korean Journal of Food And Nutrition
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• 제18권1호
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• pp.1-3
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• 2005

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.

• Journal of the Society of Disaster Information
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• 제17권1호
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• pp.176-183
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• 2021

Purpose: The introduction of smart factories that reflect the 4th industrial revolution technologies such as AI, IoT, and VR, has been actively promoted in Korea. However, in order to solve various problems arising from existing file-based operating systems, this research will focus on identifying and verifying non-file system-based data protection technology. Method: The research will measure security storage that cannot be identified or controlled by the operating system. How to activate secure storage based on the input of digital key values. Establish a control unit that provides input and output information based on BIOS activation. Observe non-file-type structure so that mapping behavior using second meta-data can be performed according to the activation of the secure storage. Result: First, the creation of non-file system-based secure storage's data input/output were found to match the hash function value of the sample data with the hash function value of the normal storage and data. Second, the data protection performance experiments in secure storage were compared to the hash function value of the original file with the hash function value of the secure storage after ransomware activity to verify data protection performance against malicious ransomware. Conclusion: Smart factory technology is a nationally promoted technology that is being introduced to the public and this research implemented and experimented on a new concept of data protection technology to protect crucial data within the information system. In order to protect sensitive data, implementation of non-file-type secure storage technology that is non-dependent on file system is highly recommended. This research has proven the security and safety of such technology and verified its purpose.

• Proceedings of the KIEE Conference
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• 대한전기학회 2011년도 제42회 하계학술대회
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• pp.690-691
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• 2011

제주 스마트그리드 실증사업은 기기 설치, 시험운전 단계에서 실증운전 단계로 넘어가는 과정 중에 있다. 제주 가상전력시장기반 하에서 수요측 자원의 본격적인 Full-Scale 전력거래가 시작될 예정이며, 거래 수익 최대화를 위해서는 에너지저장장치의 적절한 운영이 필수적으로 요구된다. 당사에서는 에너지저장장치의 시간대별 운영 패턴 도출을 통해 가상전력시장에 참여할 수 있는 에너지저장장치 운영 프로그램을 개발하였다. 본 논문에서는 가상전력시장의 개요, 에너지저장장치 운영 프로그램의 개념과 실행 스케쥴, 그리고 입출력 데이터와 Flow Chart 등에 대하여 기술하였다. 향후 실증단계 진행 중에 신뢰할 만한 Raw Data와 거래 reference를 확보, 분석하고 적용하는 과정을 거치면서 운영 알고리즘을 조금 더 개선해야 할 필요가 있다.

• Annual Conference of KIPS
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• 한국정보처리학회 2010년도 추계학술발표대회
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• pp.1777-1779
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• 2010

최근 저전력과 새로운 응용의 대용량 데이터 처리 요구에 따라 저장 장치로 하드디스크 대신 빠른 입출력 성능을 가진 SSD 를 저장장치로 활용하는 사례가 증가하고 있으나 빈번한 임의 쓰기를 발생하는 소규모 특정 데이터를 하드디스크나 SSD 에 저장하는 경우 발생하는 성능 및 안정성 저하문제는 아직 완전히 해결하지 못하고 있다. 본 논문에서는 빈번한 임의 쓰기를 요구하는 인덱스를 바이트 접근이 가능한 NVRAM 에 저장하는 시스템 구조를 제안한다. 제안하는 시스템 구조는 NVRAM 의 바이트 단위 빠른 읽기/쓰기와 인덱스 페이지 내 실제 데이터 변경 크기가 블록 크기보다 훨씬 작다는 특성을 고려하여 인덱스 페이지 크기를 최적화하고 메인 메모리에서 인덱스 페이지 버퍼를 따로 할당하여 관리함으로써 시스템 성능 향상을 기대할 수 있음을 보인다.

• Food Science of Animal Resources
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• 제22권4호
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• pp.289-293
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• 2002

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4$\^{C}$ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.