• Food Science and Biotechnology
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• v.16 no.2
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• pp.255-259
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• 2007

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.16 no.9
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• pp.2882-2903
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• 2022

Image super-resolution (SR) processing is of great value in the fields of digital image processing, intelligent security, film and television production and so on. This paper proposed a densely connected deep learning network based on cascade architecture, which can be used to solve the problem of super-resolution in the field of image quality enhancement. We proposed a more efficient residual scaling dense block (RSDB) and the multi-channel cascade architecture to realize more efficient feature reuse. Also we proposed a hybrid loss function based on L₁ error and L_∞ error to achieve better L_∞ error performance. The experimental results show that the overall performance of the network is effectively improved on cascade architecture and residual scaling. Compared with the residual dense net (RDN), the PSNR / SSIM of the new method is improved by 2.24% / 1.44% respectively, and the L_∞ performance is improved by 3.64%. It shows that the cascade connection and residual scaling method can effectively realize feature reuse, improving the residual convergence speed and learning efficiency of our network. The L_∞ performance is improved by 11.09% with only a minimal loses of 1.14% / 0.60% on PSNR / SSIM performance after adopting the new loss function. That is to say, the L_∞ performance can be improved greatly on the new loss function with a minor loss of PSNR / SSIM performance, which is of great value in L_∞ error sensitive tasks.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.164-169
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• 2002

Five kinds of red wine from three different grape varieties, such as Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru (70:30, GM), and Gerbong+Campbell(70:30, GC) were prepared in the year of 2000. The total phenolic content and color changes were monitored using hunter colorimeter and spectrophotometry methods during wine processing. The total phenolic content of Gerbong (G), Campbell (C), Moru (M), Gerbong+Moru(70:30, GM), and Gerbong+Campbell(70:30, GC) were 712.6 mg/L, 3472.9 mg/L, 2209.4 mg/L, 2019.4 mg/L, and 1184.5 mg/L, respectively. Between total phenolic content and hunter colorimeter value (L, a, and b) of red wine showed no significant difference, but that of spectrophotometry color value (hue and intensity) were significantly different (p<0.001). The total phenolic content, hue, and intensity values represented significantly different between grape varieties (p<0.01, p<0.001). the hue showed a negative correlation relationship $(r^2=0.8660,\;p<0.0001)$, and that of intensity was a positive $(r^2=0.8304,\;p<0.0001)$ between total phenolic contents. The total phenolic content of red wine could be estimated simply using these equations, $Y_{Total\;phenolic\;content\;(mg/L)}=3319.3-X_{Hue}/2208.36,\;and\;Y_{Total\;phenolic\;content\;(mg/L)}=1230.97-X_{intensity}/98.93$

• Journal of Food Hygiene and Safety
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• v.39 no.4
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• pp.343-352
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• 2024

This study aimed to develop probiotics with anti-periodontitic effects to help treat inflammation in the tissues surrounding the teeth. We isolated Weisiella cibaria (W. cibareia) SPM402 and Lactobacillus paracasei (L. paracasei) SPM412 from homemade kimchi and used their cell-free supernatants. At a concentration of 10 mg/mL of L. paracasei SPM412 (LP412) inhibited the formation of Fusobacterium nucleatum (F. nucleatum) biofilm by 95.99±0.73%. In addition, 10 mg/mL of LP412 reduced the RQ value of fimA, an adhesin gene of Porphyromonas gingivalis (P. gingivalis) to 0.08±0.05, and the RQ value of radD, an adhesin gene of F. nucleatum, to 0.08±0.008. When the P. gingivalis outer membrane vehicle (Pg OMV) induced inflammation in YD-38 cells, the RQ value of TNF-α was increased to 36.68±1.85, but was reduced to 4.15±0.37 in the presence of 1 mg/mL of W. cibareia SPM402 (WC402). Similarly, in Pg OMV-induced inflammation in THP-1 cells, the RQ value of IL-1β increased to 2,330.65±204.61 but was reduced to 15.19±4.57 in the presence of 15 mg/mL of WC402. In F. nucleatum-induced inflammation in YD-38 cells, the RQ value of IL-8 increased to 15.10±1.11 and was decreased to 2.67±0.50 in the presence of 1 mg/mL of LP412. In conclusion, W. cibaria SPM402 and L. paracasei SPM412 showed potent anti-inflammatory effects against oral pathogenic bacteria and hold promise as functional probiotics with anti-periodontitic activity.

• Journal of applied mathematics & informatics
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• v.17 no.1_2_3
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• pp.229-244
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• 2005

In this paper, we study the third order ordinary differential equation : $$x'(t)=f(t,x(t),x'(t),x'(t)),t{\in}(0,1)$$ subject to the boundary value conditions: $$x'(0)=x'(\xi),x'(1)=^{m-3}{\Sigma}_{i=1}{{\beta}x'({\eta}i),x'(1)=0}$$. Here ${\beta}_{i}{\in}R,\;^{m-3}{\Sigma}_{i=1}\;{\beta}_{i}\;=\;1,\;0<{\eta}_1<{\eta}_2<{\cdots}<{\eta}_{m-3}<1,\;0<\xi<1$. This is the case dimKer L = 2. When the ${\beta}_i$ have different signs, we prove some existence results for the m-point boundary value problem at resonance by use of the coincidence degree theory of Mawhin [12, 13]. Since all the existence results obtained in previous papers are for the case dimKerL = 1, our work is new.

• Journal of Korean Society of Rural Planning
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• v.16 no.3
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• pp.11-17
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• 2010

With international attention to the rural landscape, there have been landscape management and conservation efforts. Because it contains characteristics of rural area, rural landscape has been recognized as an important component of rurality. With rural amenity resources survey projects launched since 2005, rural landscape categorization and evaluation such as resource value, use value, beauty, originality, traditionality, maintenance are performed by expert questionnaire survey and 100 rural amenity resources are selected. In this study, we performed fractal analysis for developing evaluation system of the rural landscape photographs. In evaluating processes, main and surrounding landscape are separated and fractal indexes are calculated and analyzed with beauty value scoured by experts. Results show that beauty value is not significantly related with fractal index but differences of main and surrounding landscape fractal index.

• Korean Journal of Environmental Biology
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• v.21 no.4
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.1810-1814
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• 2008

A small L-type megasonic module for nano-pattern cleaning was designed and manufactured. The impedance graph of the quartz waveguide with a piezoelectric actuator was predicted using finite element method (FEM). The peak value of the piezoelectric actuator alone was 3.373 MHz, which was the same as the experimentally measured value of 3.373 MHz (0.0% error). In addition, the maximum impedance value of the quartz waveguide with the actuator was 3.373 MHz, which agreed well with the measured value of 3.362 MHz (0.3% error). The acoustic pressures of a conventional megasonic system (3 MHz) and the developed system under similar conditions were measured and compared. The results showed that the maximum values and standard deviations of the developed system decreased by 29% and 18%, respectively, compared with the conventional type. This suggests that the small L-type would have higher particle removal efficiency with lower possibilities of pattern damages.

• Journal of the Korean Chemical Society
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• v.65 no.5
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• pp.309-312
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• 2021

The solvolysis of (1s)-(+)-menthyl chloroformate (1) were studied kinetically in 28 pure and various mixed solvents. The analysis using the extended Grunwald-Winstein equation in the solvolysis of 1 obtained the l value of 2.46 ± 0.18, the m value of 0.91 ± 0.07, and the correlation coefficient of 0.950. The solvolysis of 1 might proceed via an associative S_N2 mechanism enhancing bond making than bond breaking in the transition state (TS). The value of l/m is 2.7 within the ranges of value found in associative S_N2 reaction. This interpretation is further supported by a relatively large solvent kinetic isotope effect (SKIE, 2.16).

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.