• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.261-269
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• 2007

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

• Proceedings of the Acoustical Society of Korea Conference
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• 1984.12a
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• pp.66-69
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• 1984

This paper is a study on the Endpoint Detection for Korean Speech Recognition. In speech signal process, analysis parameter was classification from Zero Crossing Rate(Z.C.R), Log Energy(L.E), Energy in the predictive error(Ep) and fundamental Korean Speech digits, /영/-/구/ are selected as date for the Recognition of Speech. The main goal of this paper is to develop techniques and system for Speech input ot machine. In order to detect the Endpoint, this paper makes choice of Log Energy(L.E) from various parameters analysis, and the Log Energy is very effective parameter in classifying speech and nonspeech segments. The error rate of 1.43% result from the analysis.

• Proceedings of the CALSEC Conference
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• 2005.03a
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• pp.195-200
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• 2005

As the workflow systems are becoming complex and obscure, there are discrepancies between actual workflow process and designed process. Therefore, we have developed techniques for discovering workflow models. The starting point for such techniques is a so-called 'workflow log' containing information about the workflow process as it is actually being executed. This paper presents an algorithm of workflow process mining based on heuristic approach from the workflow log, which can be happen to business process system.

• Journal of the Korean Data and Information Science Society
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• v.15 no.2
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• pp.317-329
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• 2004

The Web log has caught much attraction for tracing of customer activity. So many researches have been carried on it. As a result, Web log analysis solutions has been developed and launched lately. It has been in the spotlight to the website administrators and people in practical marketing business. In this paper, we made an analysis on the various behavior patterns of customers in cooperation with SAS/AF and SCL modules, based on development of GUI from SAS package for disposal of statistical data.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.28B no.12
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• pp.59-67
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• 1991

In this paper, we aimed to develop associative pattern recognizer based on neural network for aircraft identification. For obtaining invariant feature space description of an object regardless of its scale change and rotation, Log-polar sampling technique recently developed partly due to its similarity to the human visual system was introduced with Fourier transform post-processing. In addition to the recognition results, image recall was associatively performed and also used for the visualization of the recognition reliability. The multilayer perceptron model was learned by backpropagation algorithm.

• Bulletin of the Korean Mathematical Society
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• v.49 no.1
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• pp.33-47
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• 2012

In this paper, the log-convexity of another class one-parameter mean is investigated. As applications, some new upper and lower bounds of logarithmic mean, new estimations for identric mean and new inequalities for power-exponential mean and exponential-geometric mean are first given.

• The Transactions of the Korea Information Processing Society
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• v.6 no.9
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• pp.2442-2450
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• 1999

The audit logging system is to write the details of systems use and access on networks. These details are used for trailing the route, when illegal access or using system resource is occurred on networks. The logging system therefore, might be the first target of intruder. We developed the logging system which writes the information of logging and command execution on UNIX system. And we prepared the self-protecting functions of blocking intruder's attack on the logging system. They are protecting the logging process and the log file. To protect the logging process, we made it keep changing the process ID to avoid the intruder's attack. To protect the log file, we use hard link and mandatory file locking, so it can make it impossible to delete or change log file.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Journal of KIISE:Computing Practices and Letters
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• v.14 no.5
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• pp.537-541
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• 2008

Log-Structured File System(LFS) is a disk based file system that is optimized for improving the write performance. LFS gathers dirty data in memory as long as possible, and flushes all dirty data sequentially at once. In a real system, however, maintaining dirty data in memory should be flushed into a disk to meet file system consistency issues even if more memory is still available. This synchronizations increase the cleaner overhead of LFS and make LFS to write down more metadata into a disk. In this paper, by adapting Non-volatile RAM(NV-RAM) we modifies LFS and virtual memory subsystem to guarantee that LFS could gather enough dirty data in the memory and reduce small disk writes. By doing so, we improves the performance of LFS by around 2.5 times than the original LFS.

• Journal of Ocean Engineering and Technology
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• v.17 no.6
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• pp.83-90
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• 2003

This paper presents an underwater hybrid navigation system for a semi-autonomous underwater vehicle (SAUV). The navigation system consists of an inertial measurement unit (IMU), and a Doppler velocity log (DVL), accompanied by a magnetic compass. The errors of inertial measurement units increase with time, due to the bias errors of gyros and accelerometers. A navigational system model is derived, to include the scale effect and bias errors of the DVL, of which the state equation composed of the navigation states and sensor parameters is 20. The conventional extended Kalman filter was used to propagate the error covariance, update the measurement errors, and correct the state equation when the measurements are available. Simulation was performed with the 6-d.o,f equations of motion of SAUV, using a lawn-mowing survey mode. The hybrid underwater navigation system shows good tracking performance, by updating the error covariance and correcting the system's states with the measurement errors from a DVL, a magnetic compass, and a depth sensor. The error of the estimated position still slowly drifts in the horizontal plane, about 3.5m for 500 seconds, which could be eliminated with the help of additional USBL information.