• Proceedings of the Korea Information Processing Society Conference
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• 2003.05a
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• pp.427-430
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• 2003

멀티미디어 특히 비디오 데이터는 대용량 파일 단위의 저장 특성을 가지며 사용자 접근 패턴이 기존의 햄 객체인 이미지 또는 텍스트와 다르기 때문에 기존의 웹 캐슁 정책은 멀티미디어 프락시 서버에는 적절하지 않다. 본 연구에서는 멀티미디어를 위한 프락시 서버의 캐쉬 히트율을 높이고 파일 단위 캐쉬 관리 정책을 세그먼트 관리에 적용하여 세그먼트 관리의 과부하를 줄이는 고정 크기 세그먼트 기법과 개선된 캐쉬 제거 기법을 제안하였다. 또한 시뮬레이션을 통해 제안 기법의 성능 개선 정도를 분석 제시하였다.

• Monthly Duck's Village
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• s.192
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• pp.18-19
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• 2019

"한국오리협회 전무는 큰 영광이지만 막중한 책임감을 느낍니다. 오리고기가 국민 건강식품으로 자리매김 할 수 있도록 열의를 다하겠습니다." 이진홍 전무가 한국오리협회에 부임한지 100일이 지났다. 지난 2월 7월 부임한 이진홍 전무는 건국대를 졸업하고 롯데햄을 거쳐 축협중앙회에서 요직을 두루 거친 축산통이다. 1조원에 육박하며 꾸준한 성장세를 거듭하던 오리산업이 AI(조류인플루엔자)로 성장세가 꺾이면서 어려움이 지속되고 있는 가운데 오리사육제한으로 산업이 늪에 빠진 상황이다. 어려운 상황에서 오리농가들의 구심점 역할을 하고 있는 오리협회의 안살림을 맡게 된 이진홍 전무를 만나 지나온 100일과 앞으로의 각오에 대해 들어봤다.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.30-32
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• 2003

This study was performed to investigate the contents of nitrites in 450 meat products in Seoul from Jan. to Dec. in 2002. Sorbic acid contents of the samples were determined by Gas Chromatography. 67 samples of 450 (14.9%) were detected in sorbic acid contents. In each meat products, 65,6% (21/32) in dried meats, 17.6% (3/17) in bacon, 11.7% (27/231) in hams, 11.7% (13/111) in sausages, and 11.5% (3/26) in meat cu. The concentration range of Sorbic acid and its average content in each of the meat products are as follows: ND-1.21 g/ Kg and 0.34 g/kg in dried meat, ND-0.84 g/Kg and 0.12 g/Kg in bacon, ND-1.27 g/Kg and 0.074 g/Kg in ham, ND- 0.90 g/Kg and 0.077 g/Kg in sausage, and ND-0.20 g/Kg, 0.015 g/Kg in can meat. Together, these results demonstrated that the processed market meat products must be reinforced to supply for the citizens as safe foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.1
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• pp.69-74
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• 1986

In order to examine the effect of 'Lactobacillus plantarum' inoculation on the maturation of cured loin ham, bacteriological and biochemical changes in meat were investigated during curing periods. The results were summarized as follow; On the bacteriological changes of cured ham, during curing periods, the number of coliform group were decreased. while psychrotrophic and halo-tolerant bacteria were increased until the 4 days. In the brine solution after the 7days of the curing, the number of coliform group were decreased the 7 days, but psychrotophic and halo-tolerant bacteria were increased until the 7 days of curing. The pH value of the meat and curing solution were sharply decreased at the one day, since these were slightly increased from 4 days. The color development of cured meat was showed 84.05 % development of within the 7 days of curing. Glutamic acid contents among the 17 kinds of amino acid were the highest at the 7 and 10 days of curing. The 13 kinds of fatty acids detected from at the all sample and total contents of unsaturated fatty acid were slightly decreased during curing.

• The Journal of the Convergence on Culture Technology
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• v.9 no.6
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• pp.551-556
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• 2023

In this study, John Burningham's picturebooks(『Come Away from The Water, Shirley』, 『Time to Get Out of The Bath, Shirley』) was analyzed using the concept of carnival among Bakhtin's conversationalism theory. In John Burningham's picturebooks, the unconscious desire for the deviation of the main character, Shirley, is transformed into an adventure in an extraordinary imaginary world, and is depicted as a festival with laughter. Through picturebooks, children are satisfied by indirectly experiencing the forbidden behavior in reality by converting it into an event in the imaginary world. This indirect experience is very important for children to naturally resolve their dissatisfaction in reality and to develop their own original inner development. This study also suggests that providing an environment where children can easily access various picturebooks at home or early childhood education institutions plays a very important role in their growth.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.109-120
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• 2007

CLA was chemically synthesized by alkaline isomerization method using corn oil. CLA-TG was synthesized by chemical reaction using sodium methoxide. For the control, 10% of back fat among the total component was only added without the annex of CLA-TG. For the first treatment, 5% of CLA-TG among the lard component added into the press ham was replaced. For the 2nd, 3rd and 4rd treatments, 10%, 15% and 20% of CLA-TG was respectively replaced. Manufacture press ham using CLA-TG were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4℃. Samples were analyzed for shear force value, sensory evaluation, TBARS, fatty acid composition and CLA content. Shear force value of control was significantly higher than that of CLA-TG treatment groups(P<0.05). All treatments were increased by the passage of storage time. No remarkable differences were found in sensory properties among control and CLA-TG treatment groups. CLA-TG treatment groups showed significantly(P<0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. In the change of fatty acid composition, the contents of C14:0～C20:4 were decreased significantly by CLA-TG additive. Whereas the increase level of CLA-TG additive resulted in the significantly higher unsaturated fatty acid and CLA content. Summing up the a forementioned results, press ham manufacturing with CLA-TG additive was not affected in sensory evaluation. Also, it may be assumed that the high quality press ham can be manufactured with the extent of storage period and CLA accumulation.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.914-920
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• 2011

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g $kg^{-1}salt$ (w/w); Middle salt group (MS), 5 g $kg^{-1}salt$ and; Low salt group (LS), 3 g $kg^{-1}salt$. Three conditions of drying period were applied including 180, 270 and 360 d at $19^{\circ}C$ and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p<0.05). When increasing the drying period, the hardness of HS was steadily raised for 360 d, whereas LS and MS hardened between 180 and 270 d (p<0.05), and there was no significant difference after 270 d. Cohesiveness, glumness and chewiness had a positive relationship with the drying period. Also, springiness, glumness and chewiness showed a positive relationship with salt level. Chroma and hue value were improved by increasing the salt level. As the drying period increased, the rate of hardness and flavor intensity was increased. In general, this research can be used as essential information for the mass production of dry cured ham.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.645-658
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• 2004

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of manufactured press ham using CLA accwnulated pork loin meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with com oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2weeks, 2.5% CLA for 2weeks, 1.25% CLA for 4weeks and 2.5% CLA for 4weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110kg body weight) slaughtering at the commercial slaughter house. Manufacture press ham using CLA accumulated pork loin meat were vacuum packaged and then stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. Samples were analyzed for general compositions, physico-chemical properties(pH, color, shear force value), TBARS. pH value of CLA treatment(T4) was increased significantly than that of oontrol(P<0.05). pH of control and CLA treatments were increased significantly as the storage period passed(P< 0.05). Crude fat content of CLA treatment groups was significantly higher than the control pork (P<0.05). Meat color(CIE $L^*$, $a^*$$b^*$

• Journal of the Korean Society for Precision Engineering
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• v.19 no.11
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• pp.37-45
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• 2002

This paper presents the field-dependent Bingham characteristics and damping force control of an electro-rheological (ER) fluid under squeeze mode operation. The squeeze force of the ER fluid due to the imposed electric field is analyzed and an appropriate size of the disk-type electrode is devised. On the basis of the theoretical model of the ER fluid under squeeze mode operation, the yield stress and response speed of the ER fluid are distilled from the time responses of squeeze force to the step electric potentials. Measured squeeze forces under various excitation conditions are compared with the predicted ones from Bingham model and time constant obtained at the transient response test. In addition, the controllability of the field-dependent damping force of the ER fluid under squeeze mode is experimentally demonstrated by implementing simple PID controller.