• Journal of Information Processing Systems
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• 제5권1호
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• pp.11-18
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• 2009

As well as providing various APIs for the development of inference engines and storage models, Jena is widely used in the development of systems or tools related with Web ontology management. However, Jena still has several problems with regard to the development of real applications, one of the most important being that its query processing performance is unacceptable. This paper proposes a storage model to improve the query processing performance of the original Jena storage. The proposed storage model semantically classifies OWL elements, and stores an ontology in separately classified tables according to the classification. In particular, the hierarchical knowledge is managed, which can make the processing performance of inferable queries enhanced and stores information. It enhances the query processing performance by using hierarchical knowledge. For this paper an experimental evaluation was conducted, the results of which showed that the proposed storage model provides a improved performance compared with Jena.

• 한국축산식품학회지
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• 제38권3호
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• 한국군사과학기술학회지
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• 제13권5호
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• pp.875-885
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• 2010

Recently, the role of Ubiquitous Sensor Network(USN) has been considered to be essential for supporting the near future Network Centric Warfare(NCW) and Tactical Information Communication Network(TICN). In this paper, we explore a set of data storage methods(external storage, local storage and data storage) and query processing methods in WSN. In particular, we focus on analyzing a novel data structure for supporting the local storage method, named the partial ordered tree(POT). The main idea behind POT is that sensor readings are usually correlated with the physical spatial domain. With the help of POT, only a small portion of sensor nodes participate in query processing tasks, and thus network lifetime is greatly increased. Through a series of simulation experiments, we demonstrate that the POT based local storage method clearly outperforms the existing data storage methods in terms of the energy-efficiency, which directly affects the network lifetime, for processing exact match queries, range queries and top-k queries.

• 정보과학회 컴퓨팅의 실제 논문지
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• 제23권8호
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• pp.473-480
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• 2017

최근 들어 플래시 메모리 Solid State Driver(SSD)와 같은 반도체 기반 저장장치가 고성능으로 발전하면서 저장장치 내부 컨트롤러의 CPU와 메모리 같은 자원을 응용의 요구에 맞추어 최적으로 활용해보고자 하는 움직임이 있었다. 이러한 개념을 스토리지 내 프로세싱 방식(In-Storage Processing, ISP)이라고 한다. ISP의 기능이 탑재된 저장장치에서는 호스트에서 수행하던 연산의 일부를 나누어 처리할 수 있으므로 호스트의 부하가 줄어들고 저장장치 내에서 데이터가 가공되어 처리되기 때문에 호스트까지의 데이터 전달 시간이 줄어든다. 본 논문에서는 이러한 ISP 기능을 활용하여 그래프 질의 처리를 최적화하기 위한 방식을 제안하고, 제안된 최적화 그래프 처리 방식이 graph500 벤치마크의 성능을 최대 20%까지 향상 시켰음을 보여준다.

• 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.

• Journal of Ginseng Research
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• 제5권2호
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• pp.155-162
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• 1981

This study was aimed at elucidating the composition and color in ginseng extracts during the processing and the long periods of the storage. The types of sugar were determined by using HPLC. In the model study with the fresh ginseng extracts stored at the elevated temperatures between 70-100$^{\circ}C$ for 24-96 hrs, it was shown an overall increase in the concentration of fructose and the overall reduction in the concentrations of sucrose and maltose with increase in the storage temperature and time. The concentration of glucose increased for 24 hrs of storage at all temperatures studied and then decreased with the storage time. Rhamnose in the extracts stored at 80$^{\circ}C$ for 72 hrs was identified and its concentration was increased at the higher storage temperature. The reduction of the concentrations of sugars related to the development of brown color during the processing and the storage.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.369-382
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• 2023

We examined the changes in the physicochemical quality characteristics and antioxidant activity of fresh-cut Fuji apples (Malus pumila) during processing and storage after treatment with browning inhibitors. The primary aim was to elucidate processing suitability and storability. We observed that in the processing stage of slicing fresh Fuji apples, there were no significant differences in 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging ability and ferric-reducing antioxidant power (FRAP). However, after NaClO treatment, total flavonoid and total polyphenol contents decreased. When freshcut Fuji apples were treated with browning inhibitors and stored at 4℃, the L value and hardness decreased; however, the weight loss rate increased based on the storage period of all fruit groups treated with Citrus unshiu Markovich (CuM), calcium ascorbate (CA), and ascorbic acid (AA). The pH increased after 2 days of storage in 1% CuM and after 6 days of storage in 1% CA; however, no changes in pH were observed during the storage period in 1% AA. The DPPH radical scavenging activity was generally good under storage conditions of 1% AA at 4℃ and 1% CA at 20℃. Furthermore, FRAP remained relatively constant under storage conditions of 1% CA. The quality characteristics and antioxidant activity of fresh-cut fruits during processing and storage can be used as basic data for industries. Furthermore, we can gain confidence in quality improvements by improving the production and distribution environment of fresh-cut agricultural products.

• 한국축산식품학회지
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• 제41권4호
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• pp.589-607
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• 2021

Meat proteolytic systems play a crucial role in meat tenderisation. Understanding the effects of processing technologies and post-mortem storage conditions on these systems is important due to their crucial role in determining the quality characteristics of meat and meat products. It has recently been proposed that tenderisation occurs due to the synergistic action of numerous endogenous proteolytic systems. There is strong evidence suggesting the importance of μ-calpain during the initial post-mortem aging phase, while m-calpain may have a role during long-term aging. The caspase proteolytic system is also a candidate for cell degradation in the initial stages of conversion of muscle to meat. The role of cathepsins, which are found in the lysosomes, in post-mortem aging is controversial. Lysosomes need to be ruptured, through aging, or other forms of processing to release cathepsins into the cytosol for participation in proteolysis. A combination of optimum storage conditions along with suitable processing may accelerate protease activity within meat, which can potentially lead to improved meat tenderness. Processing technologies such as high pressure, ultrasound, and shockwave processing have been reported to disrupt muscle structure, which can facilitate proteolysis and potentially enhance the aging process. This paper reviews the recent literature on the impacts of processing technologies along with post-mortem storage conditions on the activities of endogenous proteases in meat. The information provided in the review may be helpful in selecting optimum post-mortem meat storage and processing conditions to achieve improved muscle tenderness within shorter aging and cooking times.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제4권5호
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• pp.877-895
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• 2010

The state-of-the-art techniques of storing XML data, modeled as an XML tree, are node-based in the sense that they are centered around XML node labeling and the storage unit is an XML node. In this paper, we propose a generalization of such techniques so that the storage unit is an XML subtree that consists of one or more nodes. Despite several advantages with such generalization, a major problem would be inefficiency in XPath processing where the stored subtrees are to be parsed on the fly in order for the nodes inside them to be accessed. We solve this problem, proposing a technique whereby no parsing of the subtrees involved in XPath processing is needed at all unless they contain the nodes of the final query result. We prove that the correctness of XPath processing is guaranteed with our technique. Through implementation and experiments, we also show that the overhead of our technique is acceptable.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1993년도 Proceedings of International Conference for Agricultural Machinery and Process Engineering
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• pp.952-965
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• 1993

A simulation modeling is necessary for the optimal design of a rice processing plant, which consists of a facility (a silo system) of rice drying and storage and a rice mill plant. In a rice processing plant, the production scheduling and the decision on capcity of each unit based on a queuing theory is very important and difficult. In this study a process-oriented simulation model was developed for the design of a rice drying and storage system with SLAMSYSTEM. The simulation model is capable of simulating virtually all the processing activities and provides work schedules which minimize total processing time , mean flow time and bottleneck of the plant system and estimate drying time for a batch in a drying silo. Model results were used for determination the size and capacity of each processing unit and for analyzing the performance of the plant . The developed model was actually applied to construct a grain silo system for rice drying and storage.