• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.374-380
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• 2006

For the improvement of Gulbi processing, yellow corvenia was salted by 2 different time (5 hours, low salted and 5 days, high salted) and then dried in the sun and stored for 5 and 21 days, respectively. Malonaldehyde contents and fatty acid composition were analyzed during Gulbi processing. The moisture contents of yellow corvenia were significantly decreased during processing procedure. The salt contents were 10 folds higher in 5 day-salted sample than in 5 hour-salted one. The salt contents showed reversed tendency to moisture contents. There was little change in pH during storage. The contents of malonaldehyde in yellow corvenia were increased during Gulbi processing and storage. Its contents were higher in 5 day-salted sample and exterior parts than 5 hour-salted sample and interior parts of Gulbi. The fatty acids composition showed higher oleic acid $(C_{18:1})$, palmitic acid $(C_{16:0})$ and docosahexaenoic acid $(C_{22:6})$ than any other fatty acids in Gulbi. Saturated fatty acids were increased but unsaturated fatty acids were decreased during Gulbi processing. After 21 days storage, unsaturated fatty acids remaining ratio in 5 hour-and 5 day-salted sample were 1.39 and 0.99 respectively. The contents of unsaturated fatty acids were dramatically changed as salt concentration increased during storage than in processing.

• Journal of the Korea Computer Graphics Society
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• v.22 no.3
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• pp.31-41
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• 2016

This study proposes suitable input processing technique for producing the mobile platform based virtual reality contents. First of all, we produce the mobile platform based virtual reality interactive contents to be used in experiments for improve user's immersion who experience the virtual reality contents, get interests and design the input processing that easily controllable. Then design the input processing technique in two methods, with gamepad that accessibility to mobile and with directly through user's gaze to interface. Through virtual reality based input processing technique that we proposed, we analyse effect of improve user's immersion, cause of get interests and whether provide the convenience or not for controlling contents through experiments. Moreover we verify whether bring negative psychological elements like sickness, fatigue or not.

• Educational Technology International
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• v.10 no.1
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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.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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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.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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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.

• Journal of Digital Contents Society
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• v.3 no.2
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• pp.177-185
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• 2002

E-Business part is activated to base on contents for supports various constomer's desire. That is, techniqueses for efficient business transaction processing are studied and Web-Based component technology such as EJB is applied. Thus, this research designed Wokeflow for efficient E-Business contents supervision and processing that apply Web-Based EJB component technology. Accordingly, 1 used web server component model EJB for handling of various contents. Components of function module can improve system development efficiency of reusability, maintenance etc.. to process various contents.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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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.

• Korean Journal of Plant Resources
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• v.20 no.6
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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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• v.12 no.1
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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.

• Herbal Formula Science
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• v.18 no.1
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• pp.145-154
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• 2010

Objective : Licorice has been used for treating digestive disorder and also recommended as a detoxification agent. Liquiritigenin, a component of licorice, has been reported to have various biological activities. In this study, we aimed to establish the analytical method for liquiritigenin content in licorice and the processing method for the enhancement of liquiritigenin content in licorice. Methods : Processing was accomplished by roasting licorice at $250^{\circ}C$ for indicated time periods (5-20 min). Analysis of liquiritigrnin from roasted licorice was conducted using UPLC(Ultra Performance Liquid Chromatography). Results : We established UPLC method for the analysis of liquiritigenin using water : acetonitrile gradient as mobile phase. Furthermore, we standardized the processing condition of licorice to enhance liquiritigenin content using UPLC method. Processing of licorice was accomplished by roasting at $250^{\circ}C$ for indicated time periods (5-20 min) and by pretreating with 50% of acetic acid or 30% ethanol for 24 h. By roasting licorice, the liquiritigenin contents in the licorice were increased. The best roasting time of licorice was 6 min, while roasting for the time above 8 min resulted in diminishing liquiritigenin contents. Moreover, pretreatment with 50% of acetic acid or 30% ethanol picked up liquiritigenin contents in roasted licorice. Conclusion : The adequate processing condition of licorice for the enhancement of liquiritigenin contents was obtained by pretreating licorice with 50% of acetic acid or 30% ethanol for 24 h and then by roasting at $250^{\circ}C$ for 6 min.