• Journal of Information Processing Systems
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• 제9권2호
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• pp.287-300
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• 2013

Cloud storage is provided as a service in order to keep pace with the increasing use of digital information. It can be used to store data via networks and various devices and is easy to access. Unlike existing removable storage, many users can use cloud storage because it has no storage capacity limit and does not require a storage medium. Cloud storage reliability has become a topic of importance, as many users employ it for saving great volumes of data. For protection against unethical administrators and attackers, a variety of cryptography systems, such as searchable encryption and proxy re-encryption, are being applied to cloud storage systems. However, the existing searchable encryption technology is inconvenient to use in a cloud storage environment where users upload their data. This is because this data is shared with others, as necessary, and the users with whom the data is shared change frequently. In this paper, we propose a searchable re-encryption scheme in which a user can safely share data with others by generating a searchable encryption index and then re-encrypt it.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 전자공학회논문지B
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• 제28B권9호
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• pp.703-711
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• 1991

In this paper, an efficient storage reclamation algorithm for RISC parallel processing in the object orented programming environments is presented. The memory management for the dynamic memory allocation and the frequent memory access in object oriented programming is the main factor that decreases RISC parallel processing performance. The proposed algorithm can be efficiently allocated the memory space of RISCy computer which is required the frequent memory access, so it can be increased RISC parallel processing performance. The proposed algorithm is verified the efficiency by implementing C language on SUN SPARC(4.3 BSD UNIX).

• 한국수산과학회지
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• 제17권4호
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• pp.344-352
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• 1984

굴비의 가공 및 저장중 발암성물질로 알려진 nitrosamine의 전구물질인 아질산염질소 및 DMA 질소의 생성을 억제하기 위하여 염장시 몇몇종의 보존료를 첨가하여 이들의 변화를 분석 검토하였고, 동시에 이들의 생성에 관련이 있다고 생각되는 질산염질소, TMAO 및 TMA 질소의 변화를 실험하였다. 굴비의 가공 및 저장중 질산염질소는 계속해서 감소하였고, 반면에 아질산염질소는 증가하는 경향이었다. 그러나 ASC 구, CYS 구 및 BEN 구는 질산염의 환원을 억제시켰고, TET 구는 오히려 촉진시키는 결과였다. TMAO 질소는 염장 및 천일건조중 감소하다가 저장중 약간 증가하였으나 TMA 질소는 가공 및 저장 공정중 계속해서 증가하였다. 보존료의 첨가가 TMA 질소의 생성은 크게 억제시키지 못하였다. DMA 질소는 굴비의 가공 및 저장공정중 계속해서 증가하여 대조구의 경우 저장 7일후에는 생시료에 비해 3.2배, 건조 20일후에는 3.6배, 저장 30일 후에는 11.6배에 달하였다. ASC 구, CYS 구 및 BEN 구에서는 DMA 질소의 생성을 크게 억제하여 대조구에 절반치에 가까웠으나, TET 구에서는 오히려 DMA 질소의 생성을 촉진시키는 결과를 나타내었다.

• 대한임베디드공학회논문지
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• 제16권6호
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• pp.259-266
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• 2021

Edge Computing enables real-time big data processing by performing computing close to the physical location of the user or data source. However, in an edge computing environment, various situations that affect big data processing performance may occur depending on temporary service requirements or changes of physical resources in the field. In this paper, we proposed a BigCrawler system that dynamically configures the computing module and storage module according to the big data collection status and computing resource usage status in the edge computing environment. And the feature of big data processing workload according to the arrangement of computing module and storage module were analyzed.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.960-964
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• 2010

Water-cooked salted ducks were tray-packaged and stored under refrigeration ($4{\pm}1^{\circ}C$) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), sensory and microbiological analysis were determined at 0, 2, 4, 6, 8, 9 and 10 days of storage. pH value and TVB-N (mg N/100 g) varied from $6.47{\pm}0.16$ to $6.69{\pm}0.10$ and from $5.90{\pm}0.93$ to $13.42{\pm}2.46$, respectively. Sensory results indicated that ducks were unacceptable at the 10th day of storage. The predominant spoilage bacteria at the end of the shelf-life were Brochothrix thermosphacta, lactic acid bacteria (LAB) and minor components were Enterobacteriaceae, members of Micrococci, yeasts and moulds. Pseudomonads were also detected. Both total bacteria and the various spoilage ones, overall, increased from the initial sampling to the final day.

• 한국식품조리과학회지
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• 제32권3호
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• pp.261-269
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• 2016

Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.

• 한국축산식품학회지
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• 제40권3호
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• pp.311-322
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• 2020

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4℃ and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

• Journal of Information Processing Systems
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• 제15권1호
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• pp.55-66
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• 2019

Storage system often applies erasure codes to protect against disk failure and ensure system reliability and availability. Liberation code that is a type of coding scheme has been widely used in many storage systems because its encoding and modifying operations are efficient. However, it cannot effectively achieve fast recovery from single disk failure in storage systems, and has great influence on recovery performance as well as response time of client requests. To solve this problem, in this paper, we present HRSF, a Hybrid Recovery method for solving Single disk Failure. We present the optimal algorithm to accelerate failure recovery process. Theoretical analysis proves that our scheme consumes approximately 25% less amount of data read than the conventional method. In the evaluation, we perform extensive experiments by setting different number of disks and chunk sizes. The results show that HRSF outperforms conventional method in terms of the amount of data read and failure recovery time.

• Journal of Information Processing Systems
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• 제14권5호
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• pp.1150-1166
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• 2018

This paper presents a physical storage design method for image access structures using transformation techniques of multidimensional file organizations in image information systems. Physical storage design is the process of determining the access structures to provide optimal query processing performance for a given set of queries. So far, there has been no such attempt in the image information system. We first show that the number of pages to be accessed decreases as the shape of the given retrieval query region and that of the data page region become similar in the transformed domain space. Using these properties, we propose a method for finding an optimal image access structure by controlling the shapes of the page regions. For the performance evaluation, we have performed many experiments with a multidimensional file organization using transformation techniques. The results indicate that our proposed method is at least one to maximum five times faster than the conventional method according to the query pattern within the scope of the experiments. The result confirms that the proposed physical storage design method is useful in a practical way.