• 한국식품영양학회지
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• 제19권4호
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• pp.374-380
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• 2006

저염 굴비의 가공 방법을 모색하고자 염장 기간을 달리하여 식염 농도가 상이한 굴비의 건조 및 저장 중 지질 과산화물인 malonaldehyde의 함량 및 지방산의 조성 변화를 분석 비교하였다. 천일염으로 염장 기간을 5시간과 5일로 달리하여 천일건조와 저장을 거치는 동안 수분의 함량은 각 가공 단계 및 저장 기간의 경과와 더불어 점차 유의적으로 감소하는 경향을 나타내었다. 염도는 5시간 염장 시료와 5일 염장 시료간에 약 10배의 차이가 있었으며, 수분과 상반되게 건조와 저장 과정을 거치면서 점차로 증가하는 경향을 보였고, pH는 저장 기간에 따른 차이가 미미하였다. Malonaldehyde는 5시간 염장 시료에 비하여 5일 염장한 시료에서, 근육부분보다는 표피 부분에서 더 높은 함량으로 정량되었으며 가공 과정을 거치면서 계속적으로 증가하는 경향이었다 지방산은 oleic acid $(C_{18:1})$, palmitic acid$(C_{16:0})$, docosahexaenoic acid$(C_{22:6})$의 함유 비율이 높았으며 가공을 거치면서 포화 지방산은 증가하고 불포화 지방산은 감소하는 경향이었다. 저장 21일에 5시간 염장 시료와 5일 염장 시료의 불포화 지방산 잔존율은 각각 1.39와 0.99로 굴비 가공 중 불포화 지방산은 첨가 식염의 농도가 높을수록, 가공보다는 저장 동안에 급격히 변화함을 알 수 있었다.

• 한국컴퓨터그래픽스학회논문지
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• 제22권3호
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• pp.31-41
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• 2016

본 연구는 모바일 플랫폼 기반의 가상현실 콘텐츠 제작에 적합한 입력 처리 기술을 제안한다. 우선 가상현실 콘텐츠를 체험하는 사용자의 몰입감 향상, 흥미 유발 그리고 편리한 조작이 가능한 입력처리 기술을 설계하기 위하여 실험에 사용될 모바일 플랫폼 기반의 3차원 대화형 콘텐츠를 제작한다. 그리고 모바일에 접근성이 용이한 게임패드 방식과 사용자가 바라보는 시선을 직접 인터페이스로 활용하는 방식의 두 단계로 나누어 입력 처리 기술을 설계한다. 제안한 가상현실 기반의 입력 처리 기술이 사용자에게 몰입감 향상의 효과, 흥미를 유발시키는 동기 그리고 콘텐츠를 조작하는데 편리함을 제공하는 지 여부를 실험을 통해 분석한다. 뿐만 아니라 멀미 현상, 피로감 같은 부정적인 심리 요인을 야기시키는 여부 또한 검증하도록 한다.

• Educational Technology International
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• 제10권1호
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• pp.25-40
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• 2009

The purpose of this study was to explore procedures and modalities on collaborative visualization processing of text information for developing e-Learning contents. In order to investigate, two research questions were explored: 1) what are procedures on collaborative visualization processing of text information, 2) what kinds of patterns and modalities can be found in each procedure of collaborative visualization of text information. This research method was employed a qualitative research approaches by means of grounded theory. As a result of this research, collaborative visualization processing of text information were emerged six steps: identifying text, analyzing text, exploring visual clues, creating visuals, discussing visuals, elaborating visuals, and creating visuals. Collaborative visualization processing of text information came out the characteristic of systemic and systematic system like spiral sequencing. Also, another result of this study, modalities in collaborative visualization processing of text information was divided two dimensions: individual processing by internal representation, social processing by external representation. This case study suggested that collaborative visualization strategy has full possibility of providing ideal methods for sharing cognitive system or thinking system as using human visual intelligence.

• 한국식품영양학회지
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• 제11권4호
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• pp.444-451
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• 1998

The changes of amine, nitrate and nitrite nitrogen in yellow corvenia were studied during its processing and storage in order to clarify the precursors of N-nitrosamine(NA) formation in the salted and dried yellow corvenia(Gulbi), prepared y using the different salting method like dry and brine salting by pure and curde salt. As a result, during the processing and storage of Gulbi, DMA and TMA contents were significantly increased in the yellow corvenia. And after 40 days storage the increase rate showed 25.7∼45.7, 3.3∼5.6 times higher than those of 0.3, 2.4mg/kg, respectively, while nitrite contents, during its processing and storage, were scarcely changed in the salted and dried yellow corvenia. During the processing and storage, of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using were scarcely changed in the salted and dried yellow corvenia. During the processing and storage of Gulbi, DMA and TMA contents were less produced in brine salted and dried yellow corvenia using crude salt than in sample prepared using pure salt, while the former were more effective than the latter in inhibiting the production of nitrate and nitrite. Therefore, it was revealed that reduction of NA precursors such as DMA, TMA, nitrate and nitrite were more effective in preparing with the brine salting method than with the dry salting method.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• 디지털콘텐츠학회 논문지
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• 제3권2호
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• pp.177-185
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• 2002

E-Business분야는 다양한 소비자의 욕구를 지원하기 위한 컨텐츠를 기반으로 활성화되고있다. 즉, 효율적인 비즈니스 트랜잭션 처리를 위한 기법들이 연구되고 있으며 EJB와 같은 웹 기반 컴포넌트 기술이 응용되고 있다. 따라서, 본 연구는 웹 기반 EJB 컴포넌트 기술을 응용한 효율적인 E-Business 컨텐츠 관리 및 처리를 위한 워크플로우를 설계하였다. 이에 따라, 다양한 컨텐츠의 핸들링을 위하여 웹 서버 컴포넌트 모델인 EJB를 사용하였으며, 기능단위의 컴포넌트들이 다양한 컨텐츠를 처리함으로써 재사용, 유지보수등의 시스템 개발 효율성을 높일 수 있다.

• 한국연초학회지
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• 제25권1호
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• pp.20-26
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• 2003

To investigate the effects of reduction of leaf processing factories on the uniformity of processed leaf quality, the contents and their C.V.(Coefficient of Variation) of chemical constituents of flue-cured leaf tobacco produced from 1997 to 2001 and processed at various factories were analysed. The average leaf chemical contents of 12 grades for 5 years ranged as follows ; nicotine 2.00∼0.85%. total sugar 10.7∼16.9%, total nitrogen 2.36∼2.78%, crude ash 14.6∼15.6% and chlorine 0.50∼0.75%. The variations of chemical contents among crop years was higher in total sugar content while lower in crude ash content. The C.V. of chemical content in same grade leaves was higher in chlorine content while lower in total nitrogen and crude ash contents, and the ratio of C.V. among processing factories/C.V. in total population was higher in total sugar content while lower in crude ash content. When the leaves were processed at one factory, the deviations of chemical contents reduced considerably. Particularly, the decreasing effect of deviation was higher in total sugar content.

• 한국자원식물학회지
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• 제20권6호
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• pp.553-557
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• 2007

The purpose of this study is to establish an extraction and analysis method for $\alpha$-tocopherol, and to then distinguish among varieties. The $\alpha$-tocopherol contents of 22 varieties of peanut seeds were analyzed by HPLC. Peanut seeds of cv. Palkwang were processed in two ways, by boiling and roasting. The $\alpha$-tocopherol contents of the two types of peanuts were compared with fresh seeds without any processing. $\alpha$-Tocopherol was detected at a retention time of 2.95 minutes. Five standards of $\alpha$-tocopherol covering a range of $20{\sim}100{\mu}g/ml$ were made up in 2% isopropyl alcohol/n-hexane and analyzed in duplicate. The $\alpha$-tocopherol contents differed according to extraction temperature. The contents were $85{\mu}g/g$ or less at $10^{\circ}C\;and\;20^{\circ}C$ and $94{\mu}g/g$ at $30^{\circ}C$, but they were decreased at $40^{\circ}C$ or higher. The $\alpha$-tocopherol contents in 22 peanut varieties were $61.36{\sim}96.80{\mu}g/g$ according to variety. Fresh peanuts contained $106.7{\mu}g/g$ of $\alpha$-tocopherol, while boiled peanuts contained $108.8{\mu}g/g$ of $\alpha$-tocopherol, and roasted peanuts contained $109.2{\mu}g/g$ of $\alpha$-tocopherol.

• International Journal of Contents
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• 제12권1호
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• pp.60-64
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• 2016

As new applications of cloud data management system (CDMS) such as online games, cooperation edit, social network, and so on, are increasing, transaction processing capabilities for CDMS are required. Several transaction processing methods for cloud data management system (CDMS) have been proposed. However, existing transaction processing methods have some problems. Some of them provide limited transaction processing capabilities. Some of them are hard to be integrated with existing CDMSs. In this paper, we proposed a new concurrency control method to support transaction processing capability for CDMS to solve these problems. The proposed method was designed and implemented based on Spark, an in-memory distributed processing framework. It uses RDD (Resilient Distributed Dataset) model to provide fault tolerant to data in the main memory. In our proposed method, database stored in CDMS is loaded to main memory managed by Spark. The loaded data set is then transformed to RDD. In addition, we proposed a multi-version concurrency control method through immutable characteristics of RDD. Finally, we performed experiments to show the feasibility of the proposed method.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2003년도 춘계학술발표논문집 (하)
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• pp.1773-1776
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• 2003

다양해진 플랫폼으로 어플리케이션의 상호 운용성 및 이식성이 떨어지는 문제를 해결하고자 MDA(Model Driven Architecture)에 기반하여 모델을 구성하고 모델을 그래픽적으로 표현하기 위한 편집 도구의 방향에 대해 제안한다.