• 한국식품조리과학회지
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• 제13권3호
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• 한국수산과학회지
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• 제48권1호
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• Food Science and Biotechnology
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• 제16권6호
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• pp.889-893
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• 2007

The demand of quality green banana chips is increasing in the world snacks market, therefore, the preparation of quality chips and their subsequent shelf life in packaging were evaluated in this study. Banana slices were fried in hot oil to the desired moisture content (2-3%) and oil content (40%) in chips at 3 different temperatures, and the impact of different pretreatments were compared by sensory assessment. A linear relationship between time and temperature was used to achieve the optimal processing conditions. Banana slices fried at the lower temperature of $145^{\circ}C$ took longer to reach the desired chip qualities, but gave the best results in terms of color and texture. Blanching was the most effective pre-treatment for retaining the light yellow color in finished chips. For extending the shelf life of chips, moisture proof packaging in double layer high density polyethylene was more effective than single layer low density polyethylene.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2015년도 춘계학술발표대회
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• pp.129-131
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• 2015

스마트 그리드는 에너지 이용 효율 최적화를 위한 개선방안으로 전기에너지를 발생하는 발전원별 분석하며, 전력 사용 측면에서 전력망을 통해 공급된 전력의 소비패턴으로 분석을 통해 에너지 이용 효율을 최적화할 수 있다. 본 논문에서는 아파치 Storm을 활용하여 실시간 데이터 수집 및 처리 시스템을 설계한다. 설계된 시스템은 에너지 효율성을 위해 이종의 실시간 대용량 스트리밍 센서 데이터를 수집하여 분석을 수행하도록 데이터 필터링과 변환 기법을 제시한다. 이를 위해 실시간 대용량 처리를 위해 필터링 및 변환을 병렬 처리하도록 한다. 필터링과 변환 처리는 독립적인 타스크로 구성하도록 하며, 전체 프로세스는 정의된 파이프-필터 토폴로지를 구성하여 처리한다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2010년도 추계학술발표대회
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• pp.99-102
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• 2010

유비쿼터스 센서 네트워크 환경에서 존재하는 다양한 센서 간 상호운용성 유지를 위한 연구가 활발히 진행되고 있다. 서로 이질적인 센서 네트워크에 존재하는 센서 간 상호운용성을 향상시키기 위해서는 다양한 문제들이 해결되어야 하며, 특히 센서 데이터에 대한 의미를 해석하고 활용할 수 있는 방법에 대한 연구가 필수적으로 요구된다. 즉 센서가 제공하는 센서 데이터뿐 아니라 센서의 종류와 측정단위, 관리기관 등의 정보를 이용하여 보다 다양한 양질의 서비스를 제공하기 위한 연구가 요구된다. 지금까지 센서 데이터의 의미 처리 문제를 해결하기 위한 연구가 진행되었으나 센서 데이터의 의미관리에 대한 높은 구축비용 문제와 동적인 의미 관리가 어렵다는 문제점을 지닌다. 따라서 이 논문에서는 앞서 언급한 문제점을 해결하고 보다 향상된 의미 처리 기능을 제공하는 센서 레지스트리 시스템을 제안한다. 제안한 방법은 ISO/IEC 11179 개념을 적용하여 의미 관리 및 처리 연산을 수행하며, 동적인 의미 관리와 낮은 의미 구축비용을 제공한다는 장점을 지닌다.

• 한국축산식품학회지
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• 제37권5호
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• 한국식품과학회지
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• 제20권5호
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• pp.683-690
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• 1988

시중에서 판매되는 캔상태와 냉동상태의 당근쥬스와 신선하게 제조된 쥬스의 대한 관능적 평가 및 물리적 성질과 카로텐 함량을 연구하였다. 물리적 성질로서 점성과 산도를 측정하였고, HPLC와 spectrophotometry에 의해 알파와 베타 카로텐 및 총 카로테노이드 함량이 관찰되었다. 관능평가 결과, 캔쥬스는 냉동이나 신선한 시료에 비해 낮은 수응력을 보였으며, 특히 향기와 질감에서 낮은 적응성을 나타내었다. 또한 다른 시료에 비해 10배의 높은 점성과 낮은 산도를 나타내었다. 두 종류의 냉동시료중 한 시료는 신선한 상태의 쥬스와 모든 측정에서 같은 결과를 나타내었고, 다른 한 시료는 알파카로텐 함량이 유의적으로 낮았으나 캔보다는 2배의 함량이었다. 캔쥬스는 총 카로테노이드와 베타 카로텐 함량에서 신선한 상태나 냉동상태의 70-77%를 나타내었고, 특히 알파카로텐은 신선한 경우의 24%를 함유하였다. 관능적 평가와 물리적 성질 및 카로텐 함량면에서 볼 때, 이와 같은 결과들은 냉동가공이 당근쥬스의 좋은 보존방법임을 시사해 주고 있다.

• Spatial Information Research
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• 제16권4호
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• pp.479-488
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• 2008

본 논문은 건물추출 기법에 있어서 기존 연구들을 분석하기 위하여 활용센서의 관점에서 분류하고 이에 따라 주요 기법들을 분석하였다. 지난 수십 년간, 많은 유형의 센서자료가 매핑과학기술분야에 도입되어 왔고, 그들의 특성은 공간해상력과 자료처리 측면에서 매우 다양하다. 이에 따라, GIS분야에서 이러한 자료들을 이용함으로써 실세계의 3차원 가상공간 구축이 가능해지고 있고, 이는 도시설계, 재난관리 및 토목공사 등 여러 응용분야에 활용될 수 있을 것으로 기대된다. 이와 관련하여, 본 연구는 건물추출에 대한 기존 연구들을 먼저 건물 영역탐지와 모델링의 두 가지 대주제로 분류한 후 기법들에 대한 장단점을 분석하였다. 본 연구에서 제시하는 분석결과는 목적에 따라 자동화 알고리즘을 향상시키거나 적합한 센서자료를 선택하는데 있어서 유용하게 활용될 수 있을 것이다.

• Fisheries and Aquatic Sciences
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• 제18권1호
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• pp.27-33
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• 2015

Seasoned laver Pyropia spp. is one of the most well-known Korean traditional seafoods, and is becoming more popular worldwide. Various mixed oils are used in the preparation of seasoned laver; however, there is no information available regarding the effects of the blending ratio of oils on the quality of seasoned laver. In this study, the effects of the blending ratio of corn, sesame, and perilla oils on the oxidation and sensory quality of seasoned laver were monitored and optimized using a response surface methodology. An increase in the proportion of corn and sesame oils resulted in an excellent oxidation induction time, whereas a high ratio of perilla oil reduced the thermal oxidative stability of the mixed oil. In the sensory test, the seasoned laver with the highest proportion of sesame oil was preferred. The optimal blending ratio (v/v) of corn, sesame, and perilla oils for both oxidation induction time ($Y_1$) and sensory score ($Y_2$) was 92.3, 6.0, and 1.7%. Under optimal conditions, the experimental values of $Y_1$ and $Y_2$ were $4.41{\pm}0.3h$ and $5.58{\pm}0.8$points, and were similar to the predicted values (4.34 h and 5.13 points). Our results for the monitoring and optimization of the blending ratio provide useful information for seasoned laver processing companies.