• The KIPS Transactions:PartC
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• v.16C no.2
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• pp.245-256
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• 2009

Pastry overlay network is one of structured P2Ps using DHT(Distributed Hash Table). To reduce the number of messages among nodes, Rosary and LAR have been proposed by exploiting spatial locality and caching, respectively, in the Pastry. Rosary consists of Inter-Pastry and Intra-Pastry. A root node is assigned as a representative in each Intra-Pastry and it has the responsibility of Inter-Pastry and Intra-Pastry routing. Therefore, Rosary has several disadvantages; 1) low fault tolerance in case of root node failure 2) routing hop count increases because of the use of root nodes compared to the existing structured P2Ps, and 3) the communication load is concentrated in some specific areas. LAR has inefficient problems in that caching is not distributed among nodes in Intra-Pastry and caching is used by only nodes in the Intra-Pastry. In this paper, we propose an improved Pastry called Doughnut to overcome the above problems of Rosary and LAR. By dividing nodes with the local characteristics, the Doughnut consists of Inter-Pastry and Intra-Pastry, and all nodes have the responsibility of Inter-Pastry and Intra-Pastry routing. This results in that all nodes perform the role of the existing root node. This solves the problems of the reducing of fault-tolerance, the increasing of routing hop count, and the not-distributed communication load. Also Doughnut can use cache effectively because it guarantees the even cache distribution in local(Intra-Pastry) and the cache contents in local can be used in the other local. The proposed algorithm is implemented using simulator and the experimental results show the effectiveness of the proposed method compared to the existing method.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.

• Applied Biological Chemistry
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• v.41 no.6
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• pp.426-430
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• 1998

We investigated the effects of the amount of margarine and the number of layers on moisture content, baking loss, volume, hardness, maximum weight, and vapor action of the Danish pastry. The moisture content of Danish pastry increased slightly with the amount of margarine, as did the number of layers. The moisture content for a certain number of layers decreased as the amount of margarine increased. The baking loss with a fixed amount of margarine varied inversely with the number of layers, while the loss with a given number of layers decreased in proportion with the margarine content. The maximum volume of Danish pastry was obtained with 30% margarine-18 layers, 50%-27 layers, 70%-36 layers, 90%-48 layers and 110%-48 layers. The hardness and maximum weight of Danish pastry also varied inversely with the margarine content for a given number of layers, and decreased at a same margarine content when the number of layers increased. The maximum volume of the Danish pastry was obtained when vapor action was 9-16mm and 17-24mm. The optimal vapor action was in the range 9-24mm. In this range, the volume of the pastry was proportional to the vapor action.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.123-132
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• 2001

The contents of the pastry margarine were 30, 50, 70, 90 and 110% based on baker's %, and the layers of the dough were 18, 27, 36, 48 and 64 in danish pastry product In order to analyse on the effect of the theoretical one layer thickness of the pastry margarine, the volume, quality and sensory evaluation of the products have been carried out. The results as follows ; 1) Best volume was showed that the thickness of the dough was 5mm and the thickness of one layer was 0.039mm. 2) When the content of the pastry margarine was 30% and the thickness of one layer was 0.014mm(48 layers), when 50%, 0.039mm(27 layers), when 70%, 0.038(36 layers), when 90%, 0.034(48 layers) and when 110%, 0.039(48 layers), best volume was showed. 3) In the case when the content of pastry margarine was 70% and the thickness of one layer was 0.038mm(36 layers), as well as 110%, 0.039mm(48 layers), the taste were showed 5%, better than when 30%, 0.014(27 layers) in the sensory evaluation. Flavor and mouth feel was the same results. 4) For the best quality products, the content of the pastry margarine and the layers of the dough were very important.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.12B
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• pp.818-830
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• 2005

Recently, Peer-to-Peer (P2P) overlay networks like CAN, Chord, Pastry and Tapestry offer a novel platform for scalable and decentralized distributed applications. These systems provide efficient and fault-tolerant routing, object location, and load balancing within a self-organizing overlay network. Content Delivery Network (CDN) is an intermediate layer of infrastructure that helps to efficiently deliver the multimedia content from content providers to clients. In this paper, We propose a topology-aware P2P overlay network for CDN, Rosary, in which CDN servers perform Intra-Pastry and Inter-Pastry routing based on a two-level structured overlay network. This proposed system extends pastry by adapting itself to CDN environments, where a semi-hashing based scheme for Intra-Pastry routing is introduced, and dynamic landmark technology is used to construct the topology-aware overlay network. Through simulations on NS-2, it is shown that Rosary is scalable, efficient, and flexible.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.322-327
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• 2004

This study was carried out to evaluate the effect of flour's protein contents on the quality of Danish pastries made with frozen doughs. Danish pastries for frozen dough were made by straight dough method. Frozen doughs were stored for 12 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a month. The volume, the moisture content, the texture and the quality evaluation of Danish pastries were investigated. The volume of Danish pastry decreased with the increase of frozen storage time. Danish pastry made by flour of 13.2% protein content showed larger volume than that made by flour of 9.2% protein content. The moisture content of Danish pastry revealed that there were no significant decrease with the increase of frozen storage time. In terms of hardness, Danish pastry made by flour of 9.2% protein content accomplished the best texture in the resulting pastry. On the quality evaluation, Danish pastry made by flour of 13.2% protein content had the highest score.

• Proceedings of the Korea Society for Simulation Conference
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• 2005.05a
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• pp.21-28
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• 2005

최근의 제 2 세대 P2P 시스템은 확장성 있고 장애에 강한 분산 해쉬 테이블을 이용하여 대규모 P2P 애플리케이션을 위한 셀프-오거나이징 (Selforganizing)기술을 제공한다. 하지만 기존의 Pastry의 경우 해쉬 기반 기법을 적용하였기 때문에 사용자들의 요청이 빈번한 콘텐츠의 경우 한 노드로 네트워크의 전송 부하가 집중되는 현상이 발생할 수 있어 CDN 시스템에 적합하지 않았다. 본 논문에서는 이러한 문제점을 해결하기 위하여 CDN(Content Delivery Network) 환경에 적합하게 확장한 Rosary 오버레이 네트워크를 제안한다. 본 논문에서 제안하는 Rosary는 Pastry를 Inter-Pastry와 Intra-Pastry로 나누어 CDN 환경에 맞게 확장하였고 애플리케이션-레벨 멀티캐스팅(Applicatio-Level Multicasting)을 가능하도록 했으며 세미 해쉬 스킴(Semi Hash Scheme)을 적용함으로서 CDN 환경에 맞게 수정 하고 확장하였다.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.13-36
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• 2003

The aim of this study was to understand how the employee satisfaction effect to their turnover trends through the survey on the employee satisfaction and the turnover trend in the pastry and bakery department on the objection of the employee of the bakers of the luxurious hotels in Seoul area. The study was selected to study the luxurious hotels located in Seoul area and make the objection of the employee in the pastry and bakery kitchen. As the contents of the assumption of the study, the independent variable was ' the pastry and bakery employee's organizational factor ', and the dependant variables were ' job satisfaction of the pastry and bakery employee ', ' turnover trends of the pastry and bakery employee ' and implicates the comparison and the mutual relationship between variables to shows the confirmation of them. As the measurement tools, it adopted the reliability analysis, the technical statistics analysis, the frequency analysis, cross-section analysis and on the verification of the assumption, it was used linear regression analysis. The result of the study showed that the satisfaction degree toward the work schedule showed to be as the personal elements while the systematic organizational establishment and the management policy, the work capacity and the job placement, the cooperation with other parts and the operation of the work time showed to be as the organizational elements. The job satisfaction elements showed as the satisfaction on the system and the rule of the job, the satisfaction on the right and belonging, the satisfaction on the achievement and the communication. As regarded to the job turnover, the turnover intention concerned the opportunity, disappointment of assignment, general complaint, and work condition. Those were shown to be elements of the job satisfaction and the turnover of the employee. And also, that were necessary to manage the job satisfaction and the turnover of the employee concerning these factors.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.