• Applied Biological Chemistry
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• v.42 no.4
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• pp.356-360
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• 1999

Growth-inhibitory effects of citrus oils and agricultural fungicides, which were on the market, on several molds isolated from putrefied citrus fruits were investigated. When fungicidal activities of 11 kinds of synthetic agrochemicals against 6 species of molds, Alternaria alternata, Rhizopus sp., Botrytis cinerea, Monilia candida, Penicillium italicum and Penicillium digitatum, were investigated, agrochemicals containing mancozeb or fluazinam as an effective component had the broadest fungicidal spectrum. Agrochemicals containing iprodione, benomyl, azoxystrobin or thiophanate were less effective on the molds and those containing conazole derivative were intermediately effective. Resistance of the molds to the agrochemicals were species- and agrochemical-dependent. Among those molds tested, Penicillium italicum and Alternaria alternata showed relatively higher level of survival in the presence of synthetic fungicides. On the other hand, when the molds were exposed to citrus oils by direct contact, no cell could survive regardless of the species. The fungicidal activity of citrus oils was also confirmed by paper disk method and microscopic observation. These results suggested that citrus oils had broad killing activity against molds. Therefore, it would be necessary to design method for the application of citrus oils in order to improve post-harvest storage of citrus fruits.

• Food Science and Preservation
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• v.19 no.1
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• pp.74-80
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• 2012

To enhance the application of lotus roots and to provide basic data for processed foods with lotus roots, lotus root powder was processed under four different conditions, and their physicochemical properties were analyzed as follows. In the Hunter's color value results, the salted sample had the highest L value, and the vinegared sample had the highest a and b values. The water-holding capacities of the salted, vinegared, and blanched samples were higher than that of the control sample. The amylase contents were in the 19.57-20.43% range but were not significant. The swelling power and solubility of the processed samples increased as the temperature rose. The blanched sample had the highest swelling power and solubility (65 and $60^{\circ}C$, respectively). The crystallinity of the processed samples, as determined via X-ray diffraction, reached their peak at $16.9^{\circ}$, and the other peaks at 14.6, 22.2, and $23.8^{\circ}$ were typical of the B type. In addition, the relative crystallinity, gelatinization temperature, and enthalpy, as determined via DSC thermogram, were highest in the vinegared sample and lowest in the blanched sample. In the amylogram results, the vinegared sample had the highest maximum viscosity and breakdown. The retrogradation of the vinegared sample was the slowest as its setback value was the lowest.

• The KIPS Transactions:PartD
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• v.13D no.4 s.107
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• pp.463-476
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• 2006

R-trees have been traditionally optimized for the I/O performance with the disk page as the tree node. Recently, researchers have proposed cache-conscious variations of R-trees optimized for the CPU cache performance in main memory environments, where the node size is several cache lines wide and more entries are packed in a node by compressing MBR keys. However, because there is a big difference between the node sizes of two types of R-trees, disk-optimized R-trees show poor cache performance while cache-optimized R-trees exhibit poor disk performance. In this paper, we propose a cache and disk optimized R-tree, called the PR-tree (Prefetching R-tree). For the cache performance, the node size of the PR-tree is wider than a cache line, and the prefetch instruction is used to reduce the number of cache misses. For the I/O performance, the nodes of the PR-tree are fitted into one disk page. We represent the detailed analysis of cache misses for range queries, and enumerate all the reasonable in-page leaf and nonleaf node sizes, and heights of in-page trees to figure out tree parameters for best cache and I/O performance. The PR-tree that we propose achieves better cache performance than the disk-optimized R-tree: a factor of 3.5-15.1 improvement for one-by-one insertions, 6.5-15.1 improvement for deletions, 1.3-1.9 improvement for range queries, and 2.7-9.7 improvement for k-nearest neighbor queries. All experimental results do not show notable declines of the I/O performance.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.153-153
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• 2003

우리나라와 일본에서 특유의 향미로 인해 오래 전부턴 조미식품으로 애용되었던 참기름은 최근 토코페롤과 세사몰류 항산화 성분의 인체 기능성으로 인해 유지시장에 서 더욱 증가일로에 있다. 지금까지 좋은 향미와 품질을 지닌 참기름을 얻기 위해 참깨의 roasting조건에 대한 많은 연구가 이루어져 왔으나, 가공 전처리인 이물질 제거를 위한 수세 작업 및 탈수 작업에 관한 연구는 아직까지 없었다. 따라서, 본 연구에서는 이물질을 제거하는 수세 작업을 한 후 수분의 제거 정도 즉, 참깨가 roasting 과정으로 들어가기 직전의 수분 함량이 참기름의 제조와 품질에 미치는 영향을 알아보고자 하였다. 시료 350g을 수세 후 24 hr, 48 hr, 120 hr 실온에서 송풍 건조를 시켜 참깨 자체의 수분 함량을 각각 17.14%, 11.78%, 6.08%로 조절하여 착유하였다. 수분함량이 다른 세 군 시료를 각기 24$0^{\circ}C$, 26$0^{\circ}C$, 28$0^{\circ}C$에서 20분간 roasting하여 착유된 참기름에 대해 이화학적 품질 특성을 알기 위해 seed와 oil의 색도, 산가, 과산화물가, TBA가, 점도와 굴절률을 측정하였다. 또한, sample single test(5점 척도)를 이용한 관능검사를 행하여 benny, nutty, burnt flavor 및 전체적 만족도와 향의 강도 항목을 조사한 후 상관분석을 실시하였다. roasted sesame seed와 oil에 대해 색도를 측정하고 분산 분석을 실시한 결과, 참깨의 색도 중 L＊가 R-suare=1로서 전체 자료가 모형을 잘 설명해줌을 의미하는데, 고수분 시료일수록 whiteness가 높게 나왔고(60이상), 고온일수록 미미한 감소가 나타났다. 이것은 수분함량이 시료의 건화속도에 요인자로 작용함을 말해준다. oil의 L＊도 마찬가지 경향을 보이나 고수분 시료구의 경우(40 이상), 타 시료구(20이하)에 비해 백색도가 높은 것을 볼 수 있어 볶음에 더 많은 시간을 투자해야 함을 보여주었다. 그러나 a＊와b＊는 시료구간 뚜렷한 차이는 보이지 않았다. 참기름에 대하여 화학적 품질 평가로 산가는 수분함량 시료구별로 1.204, 3.28, 1.862가 측정되었고, 과산화물가는 0.493, 0.169, 0.315가 기록되었고, TBA가 또한 13.45, 10.27, 11.73로서 시료의 수분 함량과 상관없이 초기 산패 경향은 거의 없는 것으로 나타났다. 참기름의 물리적 품질요소로서 점도는 평균 85.57 cS, 굴절률은 평균 1.471로서 시험구간 이화학적 차이는 없는 것으로 드러났다. 관능검사결과의 상관분석에서는 beany와 burnt flavor간에 -0.9975(p＜0.05)의 음상관을, nutty flavor와 전체favor간에 0.99662의 양상관(p$\leq$0.05)을 보였고, burnt와 향의 strength, 전체 favor와 nutty flavor간에도 상관성이 높았다. strength와 nutty 항목간에도 0.982의 높은 상관을 보였으나 전체 favor와 burnt 항목간에는 높은 음상관(-0.9862)을 보였다. 고수분 함량의 시료는 28$0^{\circ}C$의 고온 처리시 외에는 향미가 좋지 못한 것으로 나타났고, 수분량이 적은 실험구는 고온일수록 향과 고소함은 강해지나 수분 보유량이 적어 타 실험구에 비해 탄내가 많이 발생하였다. 향미 만족도는 중간 수분량, 26$0^{\circ}C$ 볶음 처리구가 가장 컸다. 결론적으로 수분함량을 10~12%로 조절한 시료로 26$0^{\circ}C$~28$0^{\circ}C$에서 20분 이내로 roasting할 때가 좋은 참기름을 얻을 수 있을 것으로 사료된다.

• KIPS Transactions on Software and Data Engineering
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• v.4 no.12
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• pp.543-548
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• 2015

Recently top-k query processing has been extremely important along with the explosion of data produced by a variety of applications. Top-k queries return the best k results ordered by a user-provided monotone scoring function. As cloud computing service has been getting more popular than ever, a hot attention has been paid to cloud-based data outsourcing in which clients' data are stored and managed by the cloud. The cloud-based data outsourcing, though, exposes a critical secuity concern of sensitive data, resulting in the misuse of unauthorized users. Hence it is essential to encrypt sensitive data before outsourcing the data to the cloud. However, there has been little attention to efficient top-k processing on the encrypted cloud data. In this paper we propose a novel top-k processing algorithm that can efficiently process a large amount of encrypted data in the cloud. The main idea of the algorithm is to prune unpromising intermediate results at the early phase without decrypting the encrypted data by leveraging an order-preserving encrypted technique. Experiment results show that the proposed top-k processing algorithm significantly reduces the overhead of client systems from 10X to 10000X.

• Food Science and Preservation
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• v.13 no.5
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• pp.538-542
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• 2006

Physicochemical properties and positional distribution of Hallabong Tangor (Citrus Kiyomi ${\times}$ ponkan) cultivated in heated greenhouse were investigated. About 90% of Hallabong produce fruit within the range of $250{\sim}400g$ fruit weight on a tree, larger fruits were mainly consisted of $400{\sim}450g$ in M16A, a variant species of Hallabong, due to younger tree and fruit thinning. Nevertheless fruit sizes of M16A were larger than Hallabong, and peel thickness of M16A (3.29 mm) was thinner than that of Hallabong (3.51 mm). Hardness of m6h was 994.69g-force, compared to 832.8 g-force of Hallabong on the average. Soluble solids and acid content of Hallabong were $12.20{\sim}12.98^{\circ}Brix$ and $1.08{\sim}1.14%$, while those of M16A were $1.48{\sim}12.63^{\circ}Brix$ and $0.92{\sim}1.00%$, respectively. Vitamin C content of Hallabong was $71.30{\sim}78.77 mg/100 g$, compared to $64.40{\sim}68.01mg/100g$ in M16A. Soluble solid in the part of stem was lower than that of end part among the same segment. Fruit size in the upper part of the tree was larger, the peel was thicket and flesh ratio was lower than the middle or lower part. However, soluble solids and acid content were high, due to cumulative sunshine during cultivation.

• Food Science and Preservation
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• v.14 no.3
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• pp.308-314
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• 2007

To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.75-76
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• 2001

순환식 펄라이트재배에서 배액 재사용을 위한 양분흡수 모델링을 작성하고자 EC 처리(1.5, 1.8, 2.1, 2.4, 2.7 dSㆍm-1)를 수행하였다. 생육 중기까지 EC 수준에 따른 양액흡수량은 차이가 없었지만 중기 이후 EC가 높을수록 흡수량이 감소되는 경항을 보였다(Fig. 1). NO$_3$-N, P 및 K의 흡수량은 생육기간 동안 처리간 차이를 유지하였는데 N과 K는 생육 중기 이후 일정 수준을 유지하였으나 P는 생육기간 동안 다소 증가되는 경향을 보였다. S의 흡수량은 생육 중기 이후 모든 처리에서 급격한 감소를 보였으며 생육 후기에는 처리간에 차이가 없었다(Fig. 2). 오이의 무기이온 흡수율에서와 같이 흡수량에서도 EC간 차이를 보여 EC를 무기이온 흡수량을 추정하는 요소로 이용할 수 있을 것으로 생각되었다. 무기이온 흡수량은 모든 EC 처리간에 생육 초기에는 차이를 보이지 않았으나 생육중기 이후에는 뚜렷한 차이를 보인 후 생육 후기의 높은 농도에서 그 차이가 다소 감소되는 경향을 보였다. 단위일사량에 따른 양액흡수량과 EC를 주된 변수로 한 오이의 이온 흡수량 예측 회귀식을 작성하였는데 모든 무기이온 흡수량 추정식의 상관계수는 S를 제외한 모든 이온에서 높게 나타났는데 특히 N, P, K 및 Ca에서 높았다. S이온에서의 상관계수는 0.47로 낮게 나타났으나 각 이온들의 회귀식에 대한 상관계수는 모두 1% 수준에서 유의성을 보여 위의 모델식을 순환식 양액재배에서 무기이온 추정식으로 사용이 가능할 것으로 생각되었다(Table 1). 이를 이용한 실측치와의 비교는 신뢰구간 1%내에서 높은 정의상관을 보여 실제적인 적용이 가능할 것으로 생각되었다(Fig 3)..ble 3D)를 바탕으로 MPEG-4 시스템의 특징들을 수용하여 구성되고 BIFS와 일대일로 대응된다. 반면에 XMT-0는 멀티미디어 문서를 웹문서로 표현하는 SMIL 2.0 을 그 기반으로 하였기에 MPEG-4 시스템의 특징보다는 컨텐츠를 저작하는 제작자의 초점에 맞추어 개발된 형태이다. XMT를 이용하여 컨텐츠를 저작하기 위해서는 사용자 인터페이스를 통해 입력되는 저작 정보들을 손쉽게 저장하고 조작할 수 있으며, 또한 XMT 파일 형태로 출력하기 위한 API 가 필요하다. 이에, 본 논문에서는 XMT 형태의 중간 자료형으로의 저장 및 조작을 위하여 XML 에서 표준 인터페이스로 사용하고 있는 DOM(Document Object Model)을 기반으로 하여 XMT 문법에 적합하게 API를 정의하였으며, 또한, XMT 파일을 생성하기 위한 API를 구현하였다. 본 논문에서 제공된 API는 객체기반 제작/편집 도구에 응용되어 다양한 멀티미디어 컨텐츠 제작에 사용되었다.x factorization (NMF), generative topographic mapping (GTM)의 구조와 학습 및 추론알고리즘을소개하고 이를 DNA칩 데이터 분석 평가 대회인 CAMDA-2000과 CAMDA-2001에서 사용된cancer diagnosis 문제와 gene-drug dependency analysis 문제에 적용한 결과를 살펴본다.0$\mu$M이 적당하며, 초기배발달을 유기할 때의 효과적인 cysteamine의 농도는 25~50$\mu$M인 것으로 판단된다.N)A(N)/N을 제시하였다(A(N)=N에 대한 A값). 위의 실험식을 사용하여 헝가리산 Zempleni 시료(15%

• Food Science and Preservation
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• v.18 no.6
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• pp.898-906
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• 2011

Physicochemical and physiological characteristics of red garlic were investigated in each of the four steps of its processing, and were compared with those of fresh and black garlic. With the progress in processing, the lightness value of the external and internal colors of the red garlic significantly decreased. The hardness was highest in the fresh garlic and lowest in the black garlic. During processing, the red garlic tended to become hard. The crudeprotein and ash contents were highest in the red garlic (step 4), but its moisture content was the lowest. The crudelipid content of the red garlic was lower than that of the fresh garlic. The pH of the red garlic showed little difference from that of the fresh garlic, but the black garlic was significantly, acidified. The acidity and pH contradicted each other : the black garlic had the highest acidity, and the acidity of the red garlic was within the low range. The fresh garlic had the lowest in reducing-sugar content, but such content was significantly increased in the red garlic and black garlic. Six kinds of organic acid were detected in the fresh garlic, and the same contents were also quantified in the red garlic until third step. In step 4, malic acid was not detected in the red garlic. Acetic and citric acid were only in the black garlic. S-allyl cysteine content of the red garlic was $18.05{\pm}0.53$ mg/100 g, similar to that of the black garlic ($19.43{\pm}0.50$ mg/100 g).

• KIPS Transactions on Software and Data Engineering
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• v.9 no.3
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• pp.83-90
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• 2020

Prototype selection offers the advantage of ensuring low learning time and storage space by selecting the minimum data representative of in-class partitions from the training data. This paper designs a new training data generation method using hyper-rectangles that can be applied to general classification algorithms. Hyper-rectangular regions do not contain different class data and divide the same class space. The median value of the data within a hyper-rectangle is selected as a prototype to form new training data, and the size of the hyper-rectangle is adjusted to reflect the data distribution in the class area. A set cover optimization algorithm is proposed to select the minimum prototype set that represents the whole training data. The proposed method reduces the time complexity that requires the polynomial time of the set cover optimization algorithm by using the greedy algorithm and the distance equation without multiplication. In experimented comparison with hyper-sphere prototype selections, the proposed method is superior in terms of prototype rate and generalization performance.