• Journal of Information Technology Applications and Management
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• v.30 no.3
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• pp.1-13
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• 2023

Demand forecasting is a crucial task for an online retail where has to manage daily fresh foods effectively. Failing in forecasting results loss of profitability because of incompetent inventory management. This study investigated the optimal performance of different forecasting models for a very short shelf-life product. Demand data of 13 perishable items with aging of 210 days were used for analysis. Our comparison results of four methods: Trivial Identity, Seasonal Naïve, Feed-Forward and Autoregressive Recurrent Neural Networks (DeepAR) reveals that DeepAR outperforms with the lowest MAPE. This study also suggests the managerial implications by employing coefficient of variation (CV) as demand variation indicators. Three classes: Low, Medium and High variation are introduced for classify 13 products into groups. Our analysis found that DeepAR is suitable for medium and high variations, while the low group can use any methods. With this approach, the case can gain benefit of better fill-rate performance.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Food Science and Preservation
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• v.6 no.2
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• pp.188-193
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• 1999

This study was carried out to examine the quality of Korean pork regular loins and hams which m exported in Japanese market. The samples were stored at 0${\pm}$1$^{\circ}C$(A, B companies) and 2${\pm}$1$^{\circ}C$(C, D companies). In analysis of Korean pork exported to Japanese market, the pork of A and D companies showed below 10$\^$6/CFU/$\textrm{cm}^2$ of total aerobic bacteria at 40 days storage and panels felt off-flavor after 40 days. Therefore the edible period will be 40 days through the analysis of microbe and sensory test in porks of A and D companies. The porks of B and C companies showed over 10$\^$6/CFU/$\textrm{cm}^2$ of total aerobic bacteria at 50 days storage and panels couldn't feel off-flavor in sensory test after 50 days. Therefore the edible period will be 50 days through the analysis of microbe and sensory test in porks of B and C companies. As the results, shelf-life of A and D companies will be 32 days and B and C companies will be 40 days from edible period by a factor of 0.8. In analysis of stored pork for export in Korean market, the porks of A and B companies showed over 10$\^$6/CFU/$\textrm{cm}^2$ at 40 days storage and C and D companies did over 10$\^$6/CFU/$\textrm{cm}^2$ at 30 days storage in analysis of microbe. The pork of A and D companies showed 10$^4$CFU/$\textrm{cm}^2$ but B and C companies did 10$\^$5/CFU/$\textrm{cm}^2$ at 50 days in coliform count. Therefore shelf-life of the pork of A company was logest and the next were B and C, but shelf-life of the pork of D company was 20 days, therefore it was even shorter than the others.

• KIEAE Journal
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• v.11 no.6
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• pp.71-79
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• 2011

There are high recognitions on the importance of comforts in Elderly living environment, but the circumstance is that studies on seniors facility space itself are approached only in planning level, and studies on lighting environment which is significantly associated with the comfort in the indoor environment of seniors where they actually spend the majority of their time are not that active. This study was intended to deduce cozy bedroom environment to which existing elderly care facility can be improved by using light shelf the lighting system with the advantage of being able to serve both as building sun visor and lighting window simultaneously in order to analyze the interior environment of bedroom space of elderly care facility the indoor space where the aged spend the majority of their life and examine the directions for the improvement of existing building lighting system through remodeling and renovation. In this study, lighting performance analysis was done in a way that the windows of the bedroom unit in existing facility were set in southbound direction based on two standard types and were put under initial simulation with the use of Autodesk Revit 2011, and after the simulation results were converted to Green Building Studio gbXML file to be used in ECOTECT, Daylight Autonomy a dynamic simulation and static natural lighting simulation the existing method of calculating daylight factors were deduced through Ecotect Analysis 2011. In conclusion, exiting standard model was found in such a condition that the daylight factors for both type A and type B were above 5% the proper standard value, and required improvement. In case light shelf the natural lighting system was attached, the daylight factor was improved to proper standard value for type A, and also was improved above existing facility for type B.

• The KIPS Transactions:PartD
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• v.17D no.6
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• pp.443-452
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• 2010

COTS system is increasingly seen as one of the main jobs of reuse development. It involves reliability of COTS that might affect the project schedule or the quality of the software being developed and taking action to avoid these risks. The results of the COTS analysis should be documented in the project plan along with an analysis of the attribute and operation. Effective risk management makes it easier to cope with problems and to ensure that these do not lead to unacceptable budget or schedule slippage. This research provides criteria of analysis of risk items to the estimation of process milestone on COTS development.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.9
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• pp.64-72
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• 2020

DELAY M9 is an ammunition used in combination with the fuse M904 and M905 of aviation drop-off ammunitions. Due to the properties of the ammunition, the performance or safety of the ammunition cannot be verified until it is used, because of its one-time function, no reproduction and is finally destroyed at the same time. Long-term storage of ammunition in use by the army is inevitable due to its operational characteristics, and a test evaluation is required to maintain and verify the performance of stored ammunition for immediate use in case of emergency. This paper estimates the reliability and shelf life of the DELAY M9 ammunition by using the test data obtained through ASRP performed from the past to the present. The result of the performance evaluation test for the currently stored DELAY M9 ammunition is analyzed, and the reliability and shelf-life of the stored ammunition are assessed by examining the number of defects according to the storage time and production year. This research result can be used to manage the stored ammunition, such as ASRP planning and evaluation test, result analysis and munition state decision.

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.537-554
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• 2017

This study had purpose to examine the consumers preference and buying property of processed products by rice, barley, wheat, bean. For the study, the interview was conducted of 300 samples more than 19 years of age. We attempt to examine consumers' preference and individual properties when purchasing processed grain products. Questionnaire was filled for the 23 variable by referring to previous studies to investigate the properties to consider when consumer purchasing the products. To conceptualize, reduce the high correlation parameters by factor analysis. The results attribute to seven factors that safety, brand/image, taste/shelf life, convenience seeking, preferred high-quality, price, consumption patterns. These properties showed significant differences in demographics. First, there was statistically difference by age in safety, brand/image, high quality preference, taste/shelf life. Second, Safety and high-quality preference were the difference between jobs, and depending on household income were significant difference in consumption patterns. We analyzed the purchasing preference by purchase frequency. Ramen, bread, beer are higher purchase frequency than any processed grain products. On the other hand, frozen rice, soybean paste, red pepper paste that are used primarily domestic raw, were lower purchase frequency. But the difference of purchase property according to products was very similar that the highest factor is price, the following factor as taste. Based on these findings, the implications and the limitations of the study were presented.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.96-100
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• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.6
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• pp.1091-1101
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• 2015

Cache mechanism, which has been a research subject for a significant period of time in computer science, has become realized in the form of web caching in network practice. Web caching has various advantages, such as saving of network resources and response time reduction, depends its performance on cache replacement policy, therefore, analysis and consideration of the environment in which a web cache operates is essential for designing better replacement policies. Thus, in the current web environment where is rapidly changing relative to the past, a new cache replacement policy is necessary to reflect those changes. In this paper we stipulate some characteristics of the web at present, propose a new cache replacement policy, and evaluate it.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.123-131
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• 2012

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics and antioxidative activities of Majakgwa with regard to the use turmeric powder at varying concentrations in the recipe. Chemical composition analysis showed that the contents of crude fat, crude protein and carbohydrates are high in turmeric powder. With an increase of the amount of turmeric powder used in Majakgwa recipes, dough pH was higher than that of the control group. Antioxidative activities were the highest in the groups with 3% and 9% turmeric powder content, and the value increased largely after 12 days of storage. Excellent antioxidative activities were observed in the 6% turmeric content group. For recipes with turmeric contents of more than 15%, oxidation was accelerated from early on in storage. The hardness, brittleness and bitterness increased significantly with the increase of the turmeric content. The intensity, chromaticity, crunch and intensity of the surface colors, all increased significantly with the increase of turmeric content. The general preference ratings for Majakgwa with added turmeric was highest for the 9% content recipe. Over all Majakgwa recipes with 6~9% turmeric powder content were found to ideal.