• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.15 no.6
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• pp.31-35
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• 2015

The IoE service process for maximizing efficiency of information storage and utilization classifies in step five which are interconnected, data collection, storage, organize, analyze, and share. Two key processing elements are store and forward. Keeping the useful knowledge in safe location is "store processing", and utilization of stored useful knowledge is defined as "forward processing" during the IoE service process. Where, past experience data can tell us how to prepare the future utilization. That is, past experience is organized store processing, and preparation for the future is shared forward processing through analysis. To maximize the utilization and storage of information effectively, the various methodologies for IoE service process propose and research in this paper.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1756-1763
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• 2017

Objective: The study aimed at assessing the effects of frozen storage duration on quality characteristics, lipid oxidation and sensory quality of various horse muscles. Methods: Five representative muscles: longissimus dorsi (LD), gluteus medius (GM), semimembranosus (SM), biceps femoris (BF), and triceps brachii (TB) at 24 h post-mortem obtained from 28-mo-old Jeju female breed horses (n = 8) were used in the present investigation. The muscles were vacuumpackaged and frozen at $-20^{\circ}C$ for 120, 240, and 360 days. All the samples were analyzed for thawing and cooking losses, pH, Warner-Bratzler shear forces (WBSF), color traits, total volatile basic nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS) and sensory traits. The muscle samples analyzed on day 0 of frozen storage (fresh, non-frozen) were used for comparison. Results: Results revealed that thawing and cooking losses significantly (p<0.05) increased in all the muscles after 120 days and then remained unchanged up to 360 days of frozen storage. The TBARS and TVBN contents significantly increased as increasing frozen storage time up to 360 days (p<0.05). While, significant decreases in WBSF values were observed for all the muscles with increased frozen storage time (p<0.05). Frozen storage variously affected the color traits of the muscles for instance; the redness of LD, GM, and BF muscles showed a decreasing tendency during frozen storage while it was not changed in TB and SM muscles. Furthermore, the frozen storage did not produce detrimental effects on sensory quality as it did not cause flavor and juiciness defects whereas it partially improved the tenderness of all the muscles studied. Conclusion: Based on the results obtained from our work, it is concluded that frozen storage could be applied to increase the long-term shelf life of horsemeat while still retaining its sensory quality.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.643-645
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• 2015

Real life has been actively utilizing storage from anywhere automobiles and Aviation field etc to the development of storage. Recent Big Data is stored as a number of data storage and data distribution processing emerged in research has been actively conducted to process the data. But many bottlenecks or processing speed slows down when you request the data at the same time a problem arises. In this paper consider should be used in the field of big data storing and processing large amounts of data, the process data more efficiently when the number of data request and data suggest that the weight-effective, manageable data processing system algorithm.

• Current Research on Agriculture and Life Sciences
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• v.14
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• pp.37-47
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• 1996

The main objectives of this studies are to present the most desirable rice processing complex model system in a given our situations by comparision and analyzing the major factors and, also recommend the future prospect of the rice processing complex in Korea. There are 3 different rice processing complex models in Korea. Those are concrete bin, flat type steel bin and square bin. These systems have a lot of differences and have their own characteristics such as capital requirement, efficiency, storage capacity and quality controls. The major problems of the existing rice processing centers in Korea are high fixed cost and the unbalnced systems. Following is summary to solve this problems: 1. Development of the large scale harvester and high speed continuous dryer. 2. Quality inspective system of bulk grain and large scale temporary storage facilities. 3. Large size readjustment of arable land. 4. Select the convenient location of rice processing center and formulation of well equipment facilities.

• Proceedings of the Korea Information Processing Society Conference
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• 2007.05a
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• pp.1167-1170
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• 2007

This paper introduces a data storage transport protocol internet Advanced Technology Attachment (iATA) for ATA storage devices that can be accessed over (TCP/IP) networks. As the access speed of Advanced Technology Attachment (ATA) type storage is increasing, the importance of sharing the ATA type storages over internet is also increasing. We are proposing a protocol in which we have implemented the basic ATA command set to access the ATA type remote storage devices over the TCP/IP networks.In this paper, we give basic details of the protocol and discuss the existing storage protocols which are mainly used for accessing block storage like internet Small Computer System Interface (iSCSI) Hyper Small Computer System Interface (HyperSCSI) and ATA over Ethernet (AoE).

• Food Science of Animal Resources
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• v.40 no.3
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• pp.415-425
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• 2020

It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50℃ for 24 h, 55℃ for 5 h and at 60℃ and 70℃ for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50℃ for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat.

• Journal of Korea Society of Digital Industry and Information Management
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• v.7 no.3
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• pp.25-35
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• 2011

In the Semantic Web, storage models are required to efficiently store and retrieve metadata and ontology represented using OWL that can provide expressive power and reasoning support. In this paper, we propose an OWL storage model that can store and retrieve many restrictions and semantic relations defined on ontology with metadata. In addition, we propose some methods and rules to improve query processing efficiency of the proposed storage model. The proposed storage model can store and process large amounts of ontology and metadata because it consists of tables based on the relational database. And the proposed model can quickly provide more accurate results to users because of performing two different types of ontology reasoning and using the prime number labeling scheme to easily identify hierarchy relationships between classes or properties. The comparative evaluation results show that our storage model provides better performance than the existing storage model.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.18 no.33
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• pp.29-37
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• 1995

An Automated Storage/Retrieval Systems(AS/RS) has been gradually emphasized because of the change of production and distribution environment. This paper develops algorithm and Shortest Distance Model that can reduce the traveling time of a stacker crane for efficient operation of AS/RS. In order to reduce the traveling time of a stacker crane, we determine the order processing and then the sequencing of storage/retrieval for each item. Order processing is determined based on the SPT(Shortest Processing Time) concept considering a criterion of retrieval coordinate. The sequencing of storage/retrieval is determined based on the Shortest Distance Model by using a modified SPP(Shortest Path Problem) of network problem. A numerical example is provided to illustrate the developed algorithm and Shortest Distance Model.

• Journal of Institute of Control, Robotics and Systems
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• v.9 no.5
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• pp.407-412
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• 2003

An effective methodology is .reported for determining the optimal capacity (lot-size) of batch processing and storage networks which include material recycle or reprocessing streams. We assume that any given storage unit can store one material type which can be purchased from suppliers, be internally produced, internally consumed and/or sold to customers. We further assume that a storage unit is connected to all processing stages that use or produce the material to which that storage unit is dedicated. Each processing stage transforms a set of feedstock materials or intermediates into a set of products with constant conversion factors. The objective for optimization is to minimize the total cost composed of raw material procurement, setup and inventory holding costs as well as the capital costs of processing stages and storage units. A novel production and inventory analysis formulation, the PSW(Periodic Square Wave) model, provides useful expressions for the upper/lower bounds and average level of the storage inventory hold-up. The expressions for the Kuhn-Tucker conditions of the optimization problem can be reduced to two subproblems. The first yields analytical solutions for determining batch sizes while the second is a separable concave minimization network flow subproblem whose solution yields the average material flow rates through the networks. For the special case in which the number of storage is equal to the number of process stages and raw materials storage units, a complete analytical solution for average flow rates can be derived. The analytical solution for the multistage, strictly sequential batch-storage network case can also be obtained via this approach. The principal contribution of this study is thus the generalization and the extension to non-sequential networks with recycle streams. An illustrative example is presented to demonstrate the results obtainable using this approach.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.97-105
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• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.