• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.622-628
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• 2007

Most fresh-cut agri-food products are less stable than unprocessed materials from which they are made. The objective of this study was the development of a quality control system for fresh-cut agri-food products. In this study, vitamin C, minerals, residual heavy metals, and pesticides of various fresh-cut agri-food products were analysed. Sensory evaluation revealed that overall acceptability scores were less than expected in most products since fresh-cut products are likely to cause browning and easily lose their freshness. Therefore, the postharvest technologies that can maintain the quality, freshness and appearance must be supplied. Although vitamin C and minerals are main nutrients that can be supplied from salads, the results showed that vitamin C and mineral contents were very small and extremely small compared with the values from the food composition tables. It is possible that vitamin C and most minerals that are easily destroyed were lost through minimal processes like peeling and cutting. In safety side, the remaining heavy metal contents of fresh-cut agri-food were investigated and the results showed that copper and lead existed in some products because only cadmium in agricultural produce is controlled by the minimum standard of heavy metal contents in Korea. No residual pesticides were detected in all products.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.515-530
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• 2012

This research aims to audit foodservice sanitation management practices and to assess microbiological quality of foods and their food contact environments in kindergartens. Sanitation auditing was conducted in 10 kindergartens in Seoul, Gyeonggi, and Incheon areas to assess the levels of safety practices. Results revealed that the surveyed kindergartens scored 41.4 out of 100 points, on average. The average scores of each category were 6.4/11 (58.1%) for facilities sanitation, 4.2/12 (35.0%) for equipment sanitation, 2.4/10 (24.0%) for personal hygiene, 5.1/10 (51.0%) for food ingredients management, 6.0/17 (35.3%) for production process, 5.4/10 (54.0%) for environmental sanitation, 2.0/6 (33.3%) for kitchen utensils sanitation, and 2.2/6 (96.7%) for safety management. Microbiological quality of raw, prepared foods, personal sanitation (hands), environmental sanitation, and drinking water were assessed. Total plate counts (TPC) of the following menus exceeded the critical limit: seasoned leek (5 log CFU/g), cucumber (5.0 log CFU/g), panbroiled fish paste (TNTC at $10^4$), tangpyeongchae (5.3 log CFU/g), egg rolls (6.1 log CFU/g), panbroiled sausage (TNTC at $10^4$), and soft tofu pot stew (TNTC at $10^4$). Coliform which exceeded the standard limit were detected from seasoned leek (2 log CFU/g), cucumber (2.5 log CFU/g), panbroiled fish paste (2.0 log CFU/g), egg roll (3.8 log CFU/g), tangpyeongchae (4.0 log CFU/g), panbroiled sausage (2.3 log CFU/g), and soft tofu pot stew (3.7 log CFU/g). For seasoned foods (muchim), S. aureus ranged 2.2~2.9 log CFU/g. In food workers' hands, microbial profiles ranged 3.8~7.9 log CFU/hand for TPC, ND~4.5 log CFU/hand for coliforms, ND~4.7 log CFU/hand for S. aureus, and ND~5.3 log CFU/hand for Enterobacteriaceae. Microbiological profiles of food contact surface of knives, cutting boards, dish-clothes, and trays showed possibilities of cross-contamination. General bacteria were 2.1~4.5 logCFU/ml in 4 purified water samples and E. coli were found in the kitchen of one kindergarten. These results suggested that environmental sanitation management practices need more strict improvement: effective sanitation education methods and practices were strongly required, and more strict sanitation management for cooking utensils and equipment were required.

• Food Science and Preservation
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• v.21 no.5
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• pp.694-701
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• 2014

The quality characteristics of blanched Aster scaber with the blanching condition and various solutes (non-treated, NT; soluble Ca, SC; sodium bicarbonate, SB; and magnesium sulfate, MS) were evaluated with different blanching times and solutes. The blanching process decreased the total polyphenolics, ascorbic acid contents, hardness, and cutting strength of the leaves. As for the pectinesterase and polygalacturonase, the blanching process increased their inhibitory activities, and more than 90% of them were inactivated in all the samples that were blanched. For the total counts and the number of coliform groups, the number of total aerobes at 5.92-log CFU/g before the blanching process was reduced to the approximately 2-3 log scale, and the coliform group was not detected after the blanching. The blanching also significantly decreased the total chlorophyll a and b ratios. The sensory characteristics of the Aster scaber according to the test group showed that the leaves blanched for 3 min were the most highly evaluated in terms of their overall acceptability. The phenolic compound, chlorophyll, and carotenoid contents tended to increase from before their blanching, and the Ca/Cb ratio was higher in the SC. These results showed that SC and MS treatment had greater effects on the quality characteristics and the pigmentation.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.18-30
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• 2009

Recently, although the requirement of quality of VOD content has been transferred upto the class of HD, conventional management systems characterized by OS dependency are truly limited in quality of video image, stability, and compatibility of network environments. In addition most of the content management systems realize very limited capabilities for the real affairs of content management and distribution services in such an OS dependent environment. In this paper, we propose a new scheme of HD-Class VOD Content Management System to solve these problems. We design and implement the proposed system based on open sources by using H.264 video compression method. The proposed system offers high quality content management method based on opened systems and independent on-line distribution method so that it can be realized as an integrated management scheme for VOD contents. Moreover, our system solves the problems of occasional cutting-down video, small screen, and poor image quality that exist in the conventional wmv-type CMS. According to the result of performance evaluation, our system maintains sufficient performance and tolerence for the case of large scale HD content operations or fabrications. We expect that the proposed integrated DB scheme will especially be effective when the content management applications are changed from Internet Web environments to mobile terminal environments.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.3
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• pp.168-175
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• 2021

The optimal determination of seeding rate is critical to minimizing uncertainties about the large variations observed in forage quality and productivity when alfalfa is cultivated under different geographical areas and growing conditions. The objective of this investigation was to provide information about the proper seeding rate according to harvest timing for alfalfa cultivation in the Northern regions of Korea. Alfalfa was sown in September 2018 at a seeding rate of 20, 30 or 40 kg/ha and harvested four times in 2019: May 3, July 2, September 11, and October 13. Regardless of seeding rate, alfalfa plant height was longest at the third harvest (113 cm) and the shortest in the last annual harvest (43.8 cm). However, seeding rate had no effect on alfalfa plant height at any harvest. Forage relative feed value was increased in the first cutting but decreased in the third cuttings as seeding rate increased. However, seeding rate had slight effect on alfalfa forage quality components at the second and fourth cuttings. Total annual DM and crude protein production (in 4 harvests) was greater at higher seeding rates. Plots seeded at a rate of 40 kg/ha produced on average 1,257 and 2,620 kg/ha more forage (DM basis) than those seeded at a rate of 30 or 20 kg/ha, respectively. Forage DM production at the first, second, third, and fourth harvests accounted for 36.1, 24.0, 27.1, and 12.8 % of total annual DM production, respectively. Overall, small differences were seen when alfalfa seeding rate was different but maximum forage DM production (in four harvests) was detected when seeding rate was 40 kg/ha. These data could be useful to the alfalfa growers by allowing them to make more accurate trade-offs between seed price and the expected magnitude of forage yield gains in order to select the best seeding rate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.298-298
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• 2022

Milling is an important process that determines the quality of flour and is affected by milling machine type, scale, and tempering conditions. In addition, seed hardness is an important factor in determining the amount of tempering water and has been reported to affects flour yield and flour quality. There are reports that vitreousity is used as a measure to distinguish between soft and hard seeds, and the higher the vitreousity, the higher the protein contents. However, there is no established system for measuring viterousity of seeds and studies on the vitreousity and quality characteristics of flour are insufficient. Therefore, in this study, vitreousity, hardness, and milling characteristics were evaluated for 46 major domestic varieties, and their relationship was confirmed. After cutting the seeds using a seed cutter, vitreousity was measured, and seed hardness and flour particle size was measured using SKCS and PSI, respectively. As for the seed hardness index, 'Joa' was the lowest with 11.6, 'Yeonbaek' was the highest with 78.7. As for the milling yield, 'Saeol' had the lowest at 58.1%, and 'Hcjoong' had the highest at 88.6%. Seed hardness index and wheat flour production showed a high positively correlation, showing a similar to that of previous studies. Also, in flour particle size, 'Gobun' was the largest at 75.5 pm, and 'Joa' was the smallest at 43.1 um. Flour yield and flour particle size showed a high positively correlation. As a result of vitreousity, 'Hwangeumal' (55.2%), 'Saekeumkang' (59.1%), 'Baekkang' (52.3%), 'Goso' (44.6%), and 'Joa' (19.2%) were showed. Seed hardness and vitreousity showed a high positively correlation. Also as the vitreousity increased, the flour yield also showed a tendency to increase. In addition, as the seed hardness increased, particle size of the flour yield also showed a tendency to increase. It is thought that this result can be used as a measure to determine the quality of flour with vitreousity. However, further analysis of wheat varieties and methods of analyzing vitreousity are needed.

• Journal of Internet Computing and Services
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• v.25 no.1
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• pp.189-198
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• 2024

AI is accepted not only in the private sector but also in the defense sector as a cutting-edge technology that must be introduced for the development of national defense. In particular, artificial intelligence has been selected as a key task in defense science and technology innovation, and the importance of data is increasing. As the national defense department shifts from a closed data policy to data sharing and activation, efforts are being made to secure high-quality data necessary for the development of national defense. In particular, we are promoting a review of the business budget system to secure data so that related procedures can be improved to reflect the unique characteristics of AI and big data, and research and development can begin with sufficient large quantities and high-quality data. However, there is a need to establish standardization and quality standards for structured data and unstructured data at the national defense level, but the defense department is still proposing standardization and quality standards for structured data, so this needs to be supplemented. In this paper, we propose an unstructured data set standard format for defense unstructured data sets, which are most needed in defense artificial intelligence, and based on this, we propose a standardization method for defense unstructured data sets.

• Journal of Korean Society of Forest Science
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• v.88 no.2
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• pp.195-204
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• 1999

To improve nut production and timber quality in a plantation, crown shape controls were suggested for Korean white pines (Pinus koraiensis) under age class III through the analyses of the crown shape controls for seed orchard trees in several species, of crown status of controlled and uncontrolled trees in a Korean white pine seed orchard, and of growth characteristics of plantation trees under age class III. For nut production from the small trees less than 8 m, modified leader type can be applied by cutting the central leader and all branches below 1 m and keeping 4~5 nodes with 3~4 whorled branches a node locating 1 m apart. Trees with a 4~8 m long trunk below the first living branch are shaped into trees for nut and timber production, which have a 4~8 m long knotless stem and a modified leader type crown with 4~5 nodes with 3~4 whorled branches a node at a distance of 1 m. Trees, showing the first living branch at or above 9 m from the surface, are pruned severely for timber production and result in a central leader type containing two fifths of the initial crown. It is advisable to remove the leader and the branches when collecting cones or after/during October to take advantage of easy labor and little resin while cutting. After stem cut, branches showing apical dominance are to be cut to control height when necessary. The removal of the uppermost node may be needed to control the crown shape several years after the initial stem-cut.

• Korean Journal of Construction Engineering and Management
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• v.13 no.1
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• pp.118-128
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• 2012

As the bearing wall structure, which has been widely applied to domestic apartment buildings since the 1980s, cause many problems during remodeling of buildings, the government encourages constructors to adopt flat plate or rahmen structure through legal incentives. In line with such a trend, the green frame, an eco-friendly rahmen structure that has removed the shortcomings of previous structures, was developed to enhance structural safety, constructability, and eco-friendliness. The construction of green frame can reduce the labor cost and facilitate the composition of iron bars to reduce rebar loss through calculating the quality and establishing the bar bending schedule automatically on the precast concrete member data collected over the design phase. Therefore, the purpose of this study is to develop the algorithm to automate the calculation of iron bar volume for the green frame designed on composite precast concrete members. Automated algorithm to calculate concrete structural design information and design information. Practices through the application site should prove efficacy. The database established by the developed algorithm will automate the establishment of iron bar processing map and bar cutting list and the calculation of optimal composition and order volume to minimize the rebar loss. This will also reduce the expenses on management staff and overall construction cost through the minimization of rebar loss.