• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.2
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• pp.55-66
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• 2015

In this paper, we design and implement a two-way search algorithm that can provide a customized service through the user with real-time two-way communication using a mobile instant messaging service. Therefore, we design and implement the automative search system which enables delivering message to each user mobile terminal from a plurality of relay mobile terminals by utilizing the mobile instant messenger, not to deliver a message from the main server to the mobile instant messenger user directly. Two-way search system using the mobile instant messenger can be immediately collect the user's response is easy to identify the orientation of each user, and thus can be provided to establish a differentiated service plan. Also, It provides a number of services(text, photos, videos, etc) in real-time information to the user by utilizing the mobile instant messenger service without the need to install a separate application. Experiment results, data processing speed of the category processing way to search for the data of the DB server from a user mobile terminal is about 7.06sec, data processing number per minute is about 13 times. The data processing speed of the instruction processing way is about 3.10sec, data processing number per minute is about 10 times. The data processing speed of the natural language processing way is about 5.13sec, per data processing number per minute is about 7 times. Therefore in category processing way, command processing way and natural language processing way, instruction processing way is the most excellent in aspect of data processing speed, otherwise in aspect of per data processing number per minute, the category processing way is the best method.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.573-586
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• 2004

This study aims at providing useful information to establish subdivided marketing direction by deriving factors of significant extent and practicable extent of buffet users toward menu quality among super deluxe hotels in Gyeongju, and furthermore aims at presenting implications for efficient management result and sales increase of buffet in the future. The result of positive analysis is as follows. Firstly, in result of analyzing difference between importance and performance of hotel buffet in Gyungju area, importance is much higher than performance. Secondly, respondents consider that the most important menu of hotel buffet is main dish such as hot food and instant food rather than menu such as beverage, soup and salad. When it comes to attribute of menu quality, it appeared that respondents put highly significant extent on sanitariness of food, freshness of food, flavor of food, and seasonality and variety of menu. Thirdly, oriental instant food is included in the second quadrant of IPA regarding buffet menu which should be intensively managed. And three attributes such as temperature of food, time of changing food, and creativity of menu are included in the second quadrant of IPA graph by attribute of hotel buffet's menu quality. Lastly, in IPA graph by hotel, the following menus of each hotel need to be intensively managed: Oriental instant food of A hotel, Western cold food of B hotel, Oriental instant food, Western instant food, and Oriental dessert of C hotel, and Western porridge soup, Oriental instant food, and Western instant food of E hotel. The aforementioned menus should be improved.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.9
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• pp.2169-2175
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• 2014

In this paper we have proposed a new distributed architecture of session-based instant message system, in which multiple servers can distribute loads effectively to improve system extendability. The server of session-based instant message system should manage SIP sessions to transfer instant message with multimedia data to each users, and it should process large amount of presence informations from each users. Therefore load of the server should be distributed as the number of users increases. In our system, when server load increases according to large user numbers, the load are distributed by selecting a server with the lowest load value, or new server is created to allocate the message processing. Therefore the overall load of instant message system can be dynamically distributed. A new presence information data format with added elements for controlling server load has been designed for this purpose, and SIP messages exchanging procedure between servers and users has been also suggested. The performance of our proposed system has been analysed by simulation, and showed improvement of performance.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.49-56
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• 2012

The purpose of this study was to understand the influence of instant noodle's selection attribution on satisfaction and to empirically analyze whether or not grade (elementary schoolchildren, middle school students, high school students) plays a moderating role in the relationship between selection attribution and satisfaction. Further, this study examined the differences in demographic characteristics among two groups of subjects divided by instant noodle's selection attribution. Based on a total of 1021 samples, this study verified a total of 3 hypotheses using the SPSS program. Data were analyzed by frequency analysis, chi-square, t-test, factor analysis, reliability analysis, cluster analysis, discriminant analysis, and hierarchical regression analysis. Results of the study were as follows. There were three different instant noodle's selection attributions among the children and adolescents investigated: internal element, external element, and company reliability. The multiple regression results show that internal element (=.391), external element (=.239), and company reliability (=.063) among customers' selection attributions had significant positive effects on satisfaction. In addition, the effect of selection attribution upon satisfaction was partially moderated according to grade. Further, cluster analysis divided subjects into two groups according to instant noodle's selection attribution: high-selection group vs. low-selection group. The wo groups of subjects classified by instant noodle's selection attribution were also different from each other in demographic characteristics. Limitations and future research directions are also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.4
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• pp.443-447
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• 1993

The physical properties of reconstituted instant rice produced by three different dehydration methods were evaluated. The rehydration ratios of reconstituted instant rice produced by air dehydration at 9$0^{\circ}C$ (process A) had higher values than those produced by freeze dehydration (process C) during entire range of rehydration. After 4min of rehydration time at 95$^{\circ}C$ , the moisture contents of reconstituted instant rice produced by process A and C were higher values than those of control(151.47%, dry basis) which was cooked by electric cooker. Regardless of dehydration method, the sizes of reconstituted instant rice (6min, 95$^{\circ}C$) had larger values than those of control. The values of hardness (H), stickiness (S) and S/H ratio of reconstituted instant rice (6min, 95$^{\circ}C$) produced by high temperature (7min, 15$0^{\circ}C$) air dehydration (process B) as the first stage prior to air dehydration at 9$0^{\circ}C$ were almost the same as those of control. The H of reconstituted instant rice decreased, while S and S/H ratio increased with increasing rehydration time. The higher values of whiteness(L) and lower values of yellowness (b) represented in reconstituted instant rice (6min, 95$^{\circ}C$) than those of control.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.534-539
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• 2001

To utilize oyster cannery processing waste water effectively, this study was carried out to prepare instant powdered soup using oyster wash water. Instant powdered soup from oyster hot-water extracts (HWE) was prepared by mixing oyster spray-dried hot-water extracts (15 g) with table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g) and onion powder (1.5 g). In preparing instant powdered soup from oyster wash water (OWW), powder from oyster spray-dried wash water instead of the spray-dried hot water extracts, was added and other additives were added in proportion to those in the HWE. The OWW consists mainly of carbohydrates (71.1%). It was not different from the instant powdered soup from hot-water extracts. The volatile basic nitrogen, vaible cell counts, coliform group of instant powdered soup from oyster wash water contains 29.4 mg/100g, $4.6{\times}10^4\;CFU/g$, <18 MPN/100g, respectively and its water activity has 0.246. So it was a hygienically safe and conservable instant food. The main fatty acid of OWW was 16 : 0 and 18 : 1n-9. Its chemical score of protein was 59.4% and its main inorganic matter was iron. According to a sensory evaluation, in contrast to the HWE, the OWW had a slightly lower aroma but better taste. It was concluded from the above chemical and sensual evaluation that the oyster wash water can be used as a flavor enhancer for instant powdered soup.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• Journal of Internet Computing and Services
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• v.7 no.3
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• pp.93-105
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• 2006

The instant messenger is not only a wonderful tool for individuals. It is also a great tool which provides real-time dialogue and file transfers for individuals via the Internet and improves an enterprise productivity. However, it has many security risks that may have significant impact in corprate environments. This paper provides an overview of the security risks of the instant messenger with a risk analysis method and the controls that can be used to make it secure. It's hard to eliminate the instant messenger from enterprise environments because of its benefits. If we cannot avoid using it, we must make it secure and reap the full benefits of it.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.61-64
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• 2004

In this paper, we investigated the variations of initial fault current limiting instant according to fault angles in the flux-lock type SFCL. The flux-lock type SFCL consists of the coil 1 and the coil 2 that are wound in parallel each other through an iron core. The operation of the flux-lock type SFCL can be divided into the subtractive polarity winding and the additive polarity winding operations according to the winding directions between the coil 1 and coil 2. The subtractive polarity winding operation could be analyzed with three modes. On the other hand, the additive polarity winding operation could be analyzed with five modes. The variations of initial fault current limiting instant in two winding directions were dependent on the fault angles. It was confirmed from experiment that the fault current limiting instant was getting faster and the magnitude of fault current at the initial fault time was getting higher for higher fault angle.

• Food Science and Preservation
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• v.8 no.1
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• pp.74-78
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• 2001

Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{\circ}C$ was preferable at 120$^{\circ}C$ for 30∼40 min treatments.