• Journal of Korean Society of Industrial and Systems Engineering
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• v.36 no.3
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• pp.142-149
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• 2013

Among ammunitions which are stored in a war field, the lifespan of propelling gunpowder is affected by storage environment such as storage temperature, humidity, and exposure to sunlight. These are because Nitrocellulose (NC) which is the main component of propelling gunpowder can be naturally disassembled to unstable substances similar with other nitric acid ester. We can't prevent it fundamentally from being disassembled, but to restrain induction of automatic disassembly by decomposition product, a decomposition product ($NO_2$, $NO_3$, and $HNO_3$) and tranquillizer DPA (Diphenylamine), having high reactivity, are added into a propellant. For this, it will decrease the velocity of tranquillizer which can also affect the velocity of producing the decomposition product of NC, storage temperature or humidity of propelling gunpowder is higher, drop of tranquillizer content is much faster. Therefore, to extend storage lifespan of propelling gunpowder, it is really important to control storage temperature or humidity inside the magazine. Hereupon, according to the manufacture of small scale model magazine and the result of performing experiments and measuring variation of inside temperature (storage temperature), using roof types that have a steel slate structure of magazine among ground magazines, this research shows the differences in details.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.147-160
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• 2013

This research investigates the quality characteristics of bread added with honey. The overall effects of honey on white pan bread were examined in terms of mixograph, fermentation rates, pH levels, TPA, colorimeter, water activity, hardness and moisture content of bread through different storage periods(1, 2, 3 days) using sensory evaluation. According to mixograph, all the samples were found to be proper between 3 and 5 minutes of peak time and their peak values were at the level of 60%. Also, HL100 had the highest fermentation rate and fermentation persistence from 60 min to 135 min. HL100 showed the lowest pH level in ingredient, dough, fermentation and crumb, and the highest specific volume. TPA analysis showed that HL100 had the lowest hardness and the highest springiness of all. And HL100 was the lowest in hardness(i.e. highest in softness) and had the highest moisture content after storage of 72 hours. Preference test showed that HL100 got the best texture, flavor, mouth feel, taste and overall acceptance. In these results of experiment, honey affects the quality of dough and bread, and liquid honey could be used as a substitute for sugar in breadmaking.

• Journal of Satellite, Information and Communications
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• v.11 no.2
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• pp.1-7
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• 2016

In this paper, we propose contents authoring, management, and distribution technologies where the contents registered in secure storage through a content acquisition and authoring tool can be used as a common experience in smartphones, smart pads, and PCs. Currently, many people are producing and consuming various types of contents in bulk, and it is expected that real-time contents and old contents coexist as IoT(Internet of Things) technology is commonly deployed in the future. Therefore, we need to develop a differentiated service that can compete with global services in contents authoring and collaboration systems to create new markets. Accordingly, we implemented an authoring service platform to occupy cloud markets with high quality contents produced through collaboration.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.990-998
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• 2014

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

• Management Science and Financial Engineering
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• v.20 no.2
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• pp.7-12
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• 2014

Content Delivery Network (CDN) has evolved to overcome a network bottleneck and improve user perceived Quality of Service (QoS). A CDN replicates contents from the origin server to replica servers to reduce the overload of the origin server. CDN providers would try to achieve an acceptable performance at the least cost including the storage space or processing power. In this paper, we introduce a new optimization model for the CDN design problem considering the user perceived QoS and single path (non-bifurcated) routing constraints and analyze the computational complexity for some special cases.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.8-14
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• 2017

The purpose of the study is to examine the physicochemical and quality characteristics of fermented soybean paste sauce containing lotus leaf powder at concentrations of 0% (control), 2%, 4%, 6% and 8%. The color of increasing the amount of concentrated lotus leaf powder in the fermented soybean paste sauce tended to increase the pH, total soluble solids, saltinity and viscosity. It also tended to increase total polyphenol, flavonoids content and DPPH radical scavenging ability. The total bacteria numbers increased with storage period, and those of fermented soybean paste sauce with 4% lotus leaf powder were lower compared to the other samples. The results of this study suggest that lotus leaf is a beneficial ingredient for increasing quality characteristics and the functionality of fermented soybean paste sauce.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.759-768
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• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.

• IEMEK Journal of Embedded Systems and Applications
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• v.4 no.2
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• pp.79-83
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• 2009

Streaming Technology can support the real-time playback without downloading and storing multimedia data in local HDD. So, client browser or plug-in can represent multimedia data before the end of file transmission using streaming technology. Recently, the demand for efficient real-time playback and transmission of large amounts of multimedia data is growing rapidly. But most users' connections over network are not fast and stable enough to download large chunks of multimedia data. In this paper, we propose an intelligent IP streaming system based on personalized media service. The proposed IP streaming system enables users to get an intelligent recommendation of multimedia contents based on the user preference information stored on the streaming server or the home media server. The supposed intelligent IP streaming system consists of Server Metadata Agent, Pumping Server, Contents Storage Server, Client Metadata Agent and Streaming Player. And in order to implement the personalized media service, the user information, user preference information and client device information are managed under database concept. Moreover, users are assured of seamless access of streamed content event if they switch to another client device by implementing streaming system based on user identification and device information. We evaluate our approach with manufacturing home server system and simulation results.