• Food Science and Industry
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• v.51 no.3
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• pp.229-237
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• 2018

The objective of this paper is to understand the history, current status, and future of Korea meat processing industry. The numbers of businesses, employees and distribution in the domestic meat processing industry have steadily increased year by year. The trends of the Korea meat processing market are being launched with customized products due to rapid changes in consumer's lifestyle. Futhermore, the misconceptions against meat products have been still going on these days. Thus, meat products are perceived as a representative food for fast food and junk food to consumers, and growth of meat processing industry was slow-down due to concerns that some additives contained in meat products, such as phosphate and nitrite may not be good for human health, as World Health Organization (WHO) reported a couple of years ago. Therefore, future meat processing industries should be developed safe, and high quality consumer-oriented products. Finally, it will be able to achieve the unlimited development of the Korea meat processing industry by monitoring rapidly changing consumer needs, improving awareness and producing high quality meat products.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.14 no.4
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• pp.113-120
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• 2014

In this paper, we examine Asymmetric Multi-Processing Environment to provide LDW service. Asymmetric Multi-Processing Environment consists of high-speed MCU to support rapid image processing and low-speed MCU for controlling with other ECU at the control domain. Also we designed rapid image process application and LDW application Software Component(SW-C) according to the development process rule of AUTOSAR. To communicate between two MCUs, timer based polling based IPC was designed. Also to communicate with other ECUs(Electronic Control Units), we designed CAN messages to provide alarm information and receiving CAN message to catch the Turn signal. We confirm the possibility of the various ADAS development using an Asymmetric Multi-Processing Environment and AUTOSAR platform. We also expect providing ISO 26262 functional safety.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.05b
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• pp.1125-1128
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• 2003

Increased use of PDA and Laptop has accelerated the development of wireless networking. With the tendency the need to support efficient and seamless data transmission technique has also been increased. However current mobility management protocol, such as the Mobile If, which is defined in RFC 2002, does not cover well these requirements. To satisfy these requirements, we should reduce Handoff processing time occurred by the movement of MN (Mobile Node) about the other networks. This paper proposes efficient Handoff mechanism on the new Mobile IP architecture using the Extended Macro that is a group organized with subnetworks, and sewed by a new added agent.

• Proceedings of the KWS Conference
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• 2004.05a
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• pp.156-158
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• 2004

The microstructural evolution in a 304 stainless steel weld during FSW was examined. The SZ and TMAZ showed typical dynamically recrystallized and recovered microstructures, respectively, The microstructural observation revealed that sigma phase was formed at the advancing side of the stir zone. A possibility was suggested that the rapid formation of the sigma phase is related to the transformation of austenite to delta-ferrite in the stir zone, from introduction of high strain and dynamic recrystallization during FSW.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.330-336
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• 1990

In order to Process rapid fermented anchovy with low salt contents, processing condition of rapid fermented anchovy by proteolytic bacteria, and its chemical composition and quality stability during storage were examined. Culture was performed(pH 7.0, $40^{\circ}C$, 45strokes/min) for 15hrs after the addition of 1% of NaCl, 1% of sodium erythorbate and 20m1 of B. licheniformis p-5 cultures($3.2{\times}10^4cells/ml$) to 100g of raw anchovy, and then low salt fermented anchovy as final product was made by adding of several(3% of NaCl, 4% of KCI, 4% of ethyl alcohol(w/v), 0.5% of ginger, 0.5% of garlic powder) for stability and flavor enhancement. During 60days of storage, histamine contents was adequate in a food sanitation aspect, and microflora decreased sharply while volatile basic nitrogen increased slowly. Free amino acids are the major part in unique fermented anchovy taste. The volatile fatty acids is the most important component in the anchovy's flavor. From the results of experiments, it was supposed that rapid fermented anchovy processed with proteolytic bacteria was suitable.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.402-408
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• 1998

A rapid processing method for fermented sauce of favorable flavor was investigated with low-usefulness marine resources. Hydrolyzed at optimal conditions for 6 hours usuing alcalase, and separated by molecularporous membrane. It's very effective for remove bitter taste at below M.W. 100 dalton, and effective at below M.W.500 dalton. Added 2% invert sugar in fermented sauce at below M.W.500 dalton, and thermal treatment at 100$^{\circ}C$ for 30 minutes were improved flavor. Chemical composition of fermented sauce using hair tail were 80.7% of moisture, 2.2% of carbohydrate, 1.8% of total nitrogen, 1.6% of amino nitrogen and pH was 6.5. The ratio of amino nitrogen in total nitrogen was 77.8%. And chemical composition of fermented sauce used gizzard shad, kangdale, pen shell and oyster were similar to fermented sauce used hair tail. Total nitrogen were above 1.8% and the ratio of amino nitrogen in total nitrogen was 77.7∼84.2% in all fermented sauce. Amino acid contents in fermented sauce used hair tail, gizzard shad, kangdale, pen shell and oyster were 4,318.1mg%, 4,681.3mg%, 3,156.2mg% and 4,175.0mg%, respectively. And the predominant free amino acid were glutamic acid, lysine and glycine in all fermented sauce.

• Journal of KIISE:Computing Practices and Letters
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• v.6 no.3
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• pp.339-347
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• 2000

There are increasing needs for an individual or enterprise to interchange documents electronically through communication network to enhance the efficiency of business, according to the rapid progress in the construction of communication network. UN has established and distributed the standards for electronic documents to facilitate rapid and accurate processing of business. In this paper, we present the design and implementation of an integrated system for processing documents that conform to the electronic document standards. This system consists of three subsystems, which are an EDI parser for checking syntax, an EDI document editor, and an EDI directory viewer for referencing syntax of an EDI document. Integrated usage of these tools can afford the composition of correct EDI documents more rapidly and conveniently.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.2160-2163
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• 2005

Solid freeform fabrication (SFF) technology plays a major role in industry and represents a reasonable percentage of industrial rapid prototyping/tooling/manufacturing (RP/RT/RM) development applications. However, SFF technology still has long way to progress to achieve satisfactory process speed, surface finish and overall quality improvement of its application. Today, three dimensional printing (3DP) technique that is one of SFF technology is receiving many interests, and is applied by various fields. It can fabricate three dimensional objects of solid freeform with high speed and low cost using ink jet printing technology. However, need long curing time after manufacture completion. And it must do post-processing process necessarily to heighten strength of objects because strength of fabricated objects is very weak. Therefore, in this study, we proposed an improved 3DP process that can solve problems of conventional 3DP process. The general 3DP process is method to spout binder simply through printer head on powder, but proposed process is method to cure jetted UV resin by UV lamp after jet UV resin using printhead on powder. The hardening of resin is achieved strongly at early time by UV lamp in proposed method. So, the proposed process can fabricate three dimensional objects with high speed without any post-processing.

• Journal of the Korean Ceramic Society
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• v.33 no.6
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• pp.665-671
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• 1996

Ferroelectric Pb(Fe1/2Nb1/2)O3 thin films were successfully fabricated on ITO/Glass substrate by sol-gel proces-sing and characterized to determine the dielectric and electric properties. Viscosity of PEN sol measured to investigate rheological properties was 3.25 cP which was proper for coating. The sol also showed Newtonian behavior. RTA(Rapid Thermal Annealing) was used for the annealing of the thin film and 1200~1700$\AA$ thick PEN thin films were fabricated by repeating the intermediate and the final annealing. After the deposition of Pt as top electrode by vacuum evaporation dielectric and electric properties were measured. Dielectric properties of FFN thin film were enhanced by increasing the perovskite phase fraction with increasing the annealing temperature. Measured dielectric constant of 1700$\AA$ PFN thin film annealed at $650^{\circ}C$ was 890 at 1kHz Capacitatnce density and dielectric loss were 47 fF/${\mu}{\textrm}{m}$2 and 0.47 respectively. As a result of measuring Curie temperature PFN thin films had Curie point with a rang of 110~12$0^{\circ}C$ and showed broad dielectric peak at that point. Leakage current of the PFN thin films were increased with increasing the annealing tempera-ture.