• Annual Conference on Human and Language Technology
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• 2014.10a
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• pp.95-99
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• 2014

본 논문에서는 최근 급속히 증가하여 사회적 이슈가 되고 있는 SMS 스팸 필터링을 위한 듀얼 SMS 스팸필터링 기법을 제안한다. 지속적으로 증가하고 새롭게 변형되는 SMS 문자 필터링을 위해서는 패턴 및 스팸 단어 사전을 통한 필터링은 많은 수작업을 요구하여 부적합하다. 그리하여 기계 학습을 이용한 자동화 시스템 구축이 요구되고 있으며, 효과적인 기계 학습을 위해서는 자질 선택과 자질의 가중치 책정 방법이 중요하다. 하지만 SMS 문자 특성상 문장들이 짧기 때문에 출현하는 자질의 수가 적어 분류의 어려움을 겪게 된다. 이 같은 문제를 개선하기 위하여 본 논문에서는 슬라이딩 윈도우 기반 N-gram 확장을 통해 자질을 확장하고, 확장된 자질로 그래프를 구축하여 얕은 구조적 특징을 표현한다. 학습 데이터에 출현한 N-gram 자질을 정점(Vertex)으로, 자질의 출현 빈도를 그래프의 간선(Edge)의 가중치로 설정하여 햄(HAM)과 스팸(SPAM) 그래프를 각각 구성한다. 이렇게 구성된 그래프를 바탕으로 노드의 중요도와 간선의 가중치를 활용하여 최종적인 자질의 가중치를 결정한다. 입력 문자가 도착하면 스팸과 햄의 그래프를 각각 이용하여 입력 문자의 2개의 자질 벡터(Vector)를 생성한다. 생성된 자질 벡터를 지지 벡터 기계(Support Vector Machine)를 이용하여 각 SVM 확률 값(Probability Score)을 얻어 스팸 여부를 결정한다. 3가지의 실험환경에서 바이그램 자질과 이진 가중치를 사용한 기본 시스템보다 F1-Score의 약 최대 2.7%, 최소 0.5%까지 향상되었으며, 결과적으로 평균 약 1.35%의 성능 향상을 얻을 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.310-317
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• 1996

현재 유통기간이 $10^{\circ}C$ 이하에서 1개월로 규정되어 있는 칠면조육을 함유한 훈제 햄의 유통기간을 연장하기 위하여 가공공정 중, 훈연실 내에서의 훈연 및 1차 열처리 공정을 검토하였으며, 통조림으로 가공하였을 때의 적정 $F_{0}$-값을 설정하였다. 훈연실에서의 공정 중, 훈연 조건을 $75^{\circ}C,$ 30분에서 80분으로 연장하였을 때 미생물의 수를 훈연 전의 것 보다 거의 $1/10^{3}$로 감소시킬수 있었다. 그러나 훈연 시간을 연장하면, 제품의 표면 색깔이 지나치게 짙어져서 상품성이 현저하게 떨어지는 현상을 초래하였다. 훈연에 이어지는 1차 열처리 공정에서는 $85^{\circ}C,$ 65분의 조건을 $95^{\circ}C,$ 185분까지 변화시켜도 미생물의 수를 감소시킬 수는 없었다. 이들 제품을 $10^{\circ}C에$ 저장하였을 때는 2개월 후에도 품질에 큰 변화가 없었으나, $37^{\circ}C에$ 저장하였을 때에는 1개월 이전에 완전히 부패하였다. 통조림으로 가공하여 $105^{\circ}C,$ $110^{\circ}C$ 및 $105^{\circ}C에서$ 열처리하였을 때, $F_{0}$-값8분 이상에서는 미생물이 전혀 검출되지 않았다.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.130-137
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• 2008

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. 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 $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ 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 LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ 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+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.406-413
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• 2016

This study was performed to evaluate and establish a sample preparation method for the detection of food-borne pathogens in animal origin foods. Ham, yogurt, and Korean beef inoculated with Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium, were tested for the effects of diluent composition, processing time, and proportion of diluent to sample. The diluents used were peptone water (PW), Saline solution (SS), Butterfield's phosphate buffered dilution water (BPD), and Buffered peptone water (BPW). The processing time periods considered for the samples were 30, 60, 90, 120, and 300 sec, and the proportions of diluent to samples tested were 1:2, 1:4, 1:9, and 1:19. Yogurt and beef showed the highest number of bacteria when treated with BPW (p < 0.05). However, ham showed no significant difference between the treatments with four different diluents. Optimum proportions of diluent to ham, yogurt, and beef were 1:9, 1:2, and 1:4, respectively. The processing time of 120 sec was chosen as optimum, because it showed the best recovery rate in all sample types. In this manner, detection of food-borne bacteria with the selected optimal conditions was indicated by a recovery rate of more than 85%. These data suggest that an appropriate diluent composition and diluent volume should be used depending on the type of sample, which would thereby increase the accuracy of detecting food-borne bacteria in animal origin foods.

• Archives of design research
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• v.19 no.4 s.66
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• pp.121-132
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• 2006

In the Western Philosophy that was centered on reason, sense has been belittled as a low level of conception under reason. However, the 21st century modern visual environment pushes away the epistemology centered on reason and puts 'sensuality' and 'sense' on its place. Especially, public films are one of the fields that rapidly reflect such changes and lead the changes. However, unfortunately, it is difficult to find such efforts that reflect the artistic and aesthetic significance of sense from the public films. It is because that sense is considered superficial and somewhat not real, while recognizing sense as the low level of conception under reason over the long history. Given the fact, this study reviews the by Gilles Deleuze, a modern philosopher who gives a new value on sense, and it would be meaningful to analyze the works of Chris Cunningham who makes films with the concept of Gilles Deleuze. After we analyzed three music videos of Aphex Twin directed by Chris Cunningham, we can ascertain that the films are based on body without Oranges, hysteric, and diagram that are suggested from by Gilles Deleuze. Analyzing recently released films centered on 'sense' in a superficial manner that includes production method or picture composition, including the films of Chris Cunningham, falls into the error of overlooking the director's aesthetics. Understanding the modern logic of sense that is newly developing, studying its substance, and analyzing the films will make a sacrifice of suggesting a new alternative.

• Proceedings of the Korean Society for Information Management Conference
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• 1997.08a
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• pp.95-98
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• 1997

의학사 연구영역의 확대로 다양한 주제를 다룬 연구문헌들이 배출되고 있음에도 불구하고 분류표에서 의학사는 매우 간단하게 취급되고 있어 이들 문헌을 분류하는데 어려움이 있다. 본 연구에서는 KDC, DDC, 중국도서관 도서분류법 등 일반 도서관용 분류표와 NLMC, 보스톤의학도서관분류,. 커닝햄분류표, 버나드분류표 등 의학도서관용 분류표에서 의학사가 어떻게 취급되고 있는 지 살펴보았으며, 의학사문헌의 보다 정확한 분류 및 분류표 재전개를 위하여 의학사의 연구범주를 고찰하였다.

• The monthly packaging world
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• s.281
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• pp.101-109
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• 2016

식품의약품안전처는 소비자의 알권리 확대를 위한 정보제공 강화 등을 위해 햄, 소시지 등 식육가공품에 사용한 모든 고기함량 표시 및 냉동 또는 냉장제품에 대한 표시를 의무화하고, 영업자의 규제개선 과제로 최종 소비자에게 판매되지 않고 가맹점에 공급하는 제품에 대하여 필요한 표시사항만 사용할 수 있도록 특례조항을 신설하기로 했다. 다음에 "식품 등의 표시기준"과의 조화를 위해 최근 개정사항 등을 반영한 축산물의 표시기준 일부개정 고시에 관해 살펴보도록 한다.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.46-46
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• 2004

예로부터 옻은 항암성, 항산화성, 혈액순환기계 질환예방, 항균성 및 면역증강 작용 등이 있음이 알려져 왔다. 본 연구에서는 옻 중의 유독 성분으로 강한 알레르지를 유발하는 urushiol을 불활성화 시킨 기능성 옻 추출물을 첨가시킨 육가공품을 제조하였다. 소세지, 햄, 베이컨 및 족발 시료는 옻 추출물을 0.1% 첨가하여 사육한 돈육 및 일반 돈육에 옻 추출물을 2%, 4%및 8%첨가하여 제조한 시료에 대하여 4$^{\circ}C$에서 60일간 저장하면서 관능적 특성 및 물리적 특성을 조사하였다. (중략)