• 한국컴퓨터정보학회논문지
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• 제26권6호
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• pp.97-105
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• 2021

본 논문에서는 개인 스스로가 자신의 신원을 인증하여 개인 콘텐츠를 안전하게 보관, 콘텐츠에 대한 자신의 소유권을 신뢰성 있게 보장받을 수 있는 서비스인 BCON을 제안한다. 데이터 위변조가 불가능한 블록체인을 기반으로 탈중앙화된 신원확인 서비스를 지원하는 DID 기술은 사용자가 자신의 정보를 선택적으로 제공하여 자신의 신원정보에 대한 주권을 강화하고 스스로 개인 정보에 대한 통제가 가능하다. BCON은 블록체인에 사용자가 지정한 콘텐츠에 대한 정보를 저장하고 DID 기술을 기반으로 사용자 신원을 인증하여, 사용자가 개인 콘텐츠를 안전하게 분산 데이터베이스에 업로드하고 다운로드하는 기능을 제공한다. BCON은 콘텐츠 서비스 검증자, 콘텐츠 보관 서비스, 콘텐츠 매니지먼트 컨트랙트 및 사용자 어플리케이션으로 구성되며, 서비스 권한 관리를 위한 DID 레지스트리를 운영한다.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• 한국통신학회논문지
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• 제24권7B호
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• pp.1211-1219
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• 1999

1990년 중반 경에 주문형 비디오 서비스와 같은 고품질 실시간 대화형 멀티미디어 서비스가 많은 기대에도 불구하고 서비스 실용화에는 실패했었다. 실패의 주 요인으로는 충분한 대역폭 및 품질 보장 서비스를 지원하는 기반 통신망의 부재 때문이다. 한편, 컴퓨터 저장 장치 기술의 눈부신 발전으로 인해 저장장치 가격이 기하급수적으로 내리고 있다. 이러한 사실과 디지털 형태로 정적.동적 멀티미디어 정보를 댁내 저장장치로의 비실시간 전송 기술은 새로운 개념의 다양한 멀티미디어 서비스 응용을 가능하게 한다. 서비스 예로는 오락 및 교육 컨텐츠 전달, 내장 참조링크, 그리고 시청 중 방송 프로그램 캡쳐 응용들이 있다. 이는 사용자의 참여없이 임의의 시간(예, 통신망 사용율이 낮은 시간대)에 컨텐츠를 전달하고 자유로운 시간대에 서비스 사용을 가능하게 하며, 또한 멀티캐스트 기능을 활용함으로써 서버 및 통신망의 부담을 격감시키는 효과를 가진다. 이 논문에서는, 댁내 저장장치를 활용한 IMPRESS-AMS라 명명한 Anytime 멀티미디어 서비스의 설계 및 구현 방법을 제안하였다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.517-525
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• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• 한국식품조리과학회지
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• 제24권2호
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• pp.157-163
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• 2008

The purpose of this study was to investigate the quality characteristics of waxy barley Injeulmi made with additions of Baekbokryung powder. The moisture contents of the samples ranged from 48.10 to 49.74%, and among the treatments, the waxy barley Injeulmi that did not contain Baekbokryung powder had the highest moisture content 49.74%. The color values, for lightness(L-value), redness (a-value), and yellowness (b-value) were in ranges of $47.42{\sim}52.11,\;2.25{\sim}3.00,\;and\;l2.77{\sim}13.56$, respectively, and redness increased with increasing Baekbokryung powder content. In the texture analysis, hardness was lowest for the 12% Baekbokryung-added Injeulmi during 12 hours of storage. Adhesiveness and cohesiveness did not differ significantly among the treatments throughout the storage period. For all of the samples, springiness was highest immediately after steaming, and chewiness was lowest with 24 hours of storage. The 9% addition of Baekbokryung powder determined the best formula for the Injeulmi based on sensory qualities such as flavor, sweetness, and overall acceptability.

• Journal of Communications and Networks
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• 제17권3호
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• pp.296-305
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• 2015

Coupled schemes between service-oriented architecture (SOA) and Web 2.0 have recently been researched. Web-based content providers and telecommunications company (Telecom) based Internet protocol television (IPTV) providers have struggled against each other to accommodate more three-screen service subscribers. Since the advent of Web 2.0, more abundant reproduced content can be circulated. However, because according to increasing device's resolution and content formats IPTV providers transcode content in advance, network bandwidth, storage and operation costs for content management systems (CMSs) are wasted. In this paper, we present a user centric CMS for open IPTV, which integrates SOA and Web 2.0. Considering content popularity based on a Zipf-like distribution to solve these problems, we analyze the performance between the user centric CMS and the conventional Web syndication system for normalized costs. Based on the user centric CMS, we implement a social Web TV with device-aware function, which can aggregate, transcode, and deploy content over social networking service independently.

• 한국동물위생학회지
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• 제40권1호
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• pp.35-40
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• 2017

In order to find a way to reduce histamine formation when storing salted mackerel at home, a series of experiments were carried to monitor the time-related changes of histamine content, total aerobic bacteria and coliform quality of mackerel marketed in Incheon by the type of storage containers (clean, zipper and vacuum bag) during storage at $4^{\circ}C$, $24^{\circ}C$ and $-20^{\circ}C$ for 10 days. Histamine formation was continuously increased with passing time during storage at $4^{\circ}C$, whereas it was decreased after 3 days during storage at $24^{\circ}C$. The initial value of histamine was maintained during storage at $-20^{\circ}C$ for 10 days. During storage at $4^{\circ}C$, total aerobic bacteria and coliform showed a tendency to increased rapidly till 3day and then decreased gradually. The formation of histamine was increased in the order of vacuum bag$4^{\circ}C$.

• 한국식품조리과학회지
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• 제31권1호
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• pp.62-71
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• 2015

The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2007년도 추계 종합학술대회 논문집
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• pp.346-349
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• 2007

본 논문은 웹뉴스 및 리뷰 검색 서비스를 위해 만든 통합 검색 시스템을 소개한다. 검색 서비스를 위한 데이터 수집을 위해서 특정 사이트에서 수집한 뉴스와 리뷰 문서로부터 제목, 날짜, 저자, 본문처럼 특정한 영역의 데이터만 추출하는 XSLTRobot을 만들었다. XSLTRobot은 원하는 부분의 데이터만 추출하기 위해 XSLT 기술을 이용한다. 여러가지 검색 데이터 형식에 적합한 통합 검색엔진과 통합 검색엔진의 스토리지 모듈중 하나인 동적 색인 저장소(Dynamic Index Storage)를 소개한다. 동적 색인 저장소는 뉴스 데이터처럼 색인의 업데이트가 빨라야 하는 환경에 이용된다. 본 논문에서 제시하는 동적 색인 저장소는 대량의 실시간 업데이트 문서를 처리하지 않기 때문에 검색성능에 초점을 맞춰서 설계하였다.

• 한국축산식품학회지
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• 제39권6호
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• pp.918-933
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• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.