• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.640-647
• /
• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.45 no.6
• /
• pp.627-634
• /
• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.48 no.1
• /
• pp.36-43
• /
• 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.

• Korean journal of food and cookery science
• /
• v.14 no.1
• /
• pp.97-105
• /
• 1998

This study was carried out in order to standardize the processing method of spiced soy sauce, to get the sensory scores for organoleptic properties in different cooking of each food items, and to analyze the microbiological and chemical properties during storage periods. In determining the optimum conditions for standardizing of spiced soy sauce, the best sensory score was found in the ratio of soy sauce to sugar of 1:0.7. In the result of microbial experiment on standardized spiced soy sauce, the stability of storage at 40$^{\circ}C$ up to 6 weeks was proved. The standardized spiced soy sauce which was composed of about 45.5% water, 6% crude protein, 11.7% reducing sugar and 32.1% invert sugar has not shown any significant difference during storage for 6 weeks at 40$^{\circ}C$ compared with the state immediately after processing. In the test of saltiness, specific gravity, viscosity and Hunter's color value, there was no notable change during storage at 40$^{\circ}C$. In the experiment of free amino acid and total amino acid, main amino acids were glutamic acid and aspartic acid, which were not significantly changed during storage compared with processing state. In the analysis of mineral contents, sodium accounts for 95% of the total minerals, followed by phosphorus, magnesium, etc., in order, and there was no change during storage.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.46 no.6
• /
• pp.696-701
• /
• 2013

Flounder Verasper moseri Jordan et Gilberu sikhae is one of the traditional Korean fermented food. Microbiological, chemical, and biogenic amine analyses were carried out to evaluate the quality of commercial flounder sikhae and establish standardization. The quality characteristics were analyzed in terms the salinity, volatile basic nitrogen, pH, amino-N, TBA value, biogenic amine, viable cell count, and lactic acid bacteria. Quality evaluation of commercial flounder sikhae revaled an average pH of 4.84, volatile basic nitrogen of 43.47 mg/100 g, amino-N of 213.04 mg/100 g, salinity of 5.77 %, viable cell count of $10^6-10^7CFU/g$, viable lactic acid bacteria count of $10^6-10^7CFU/g$ and biogenic amine level of 0.70-47.34 mg/kg.

• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.131-139
• /
• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Proceedings of the Korea Institute of Convergence Signal Processing
• /
• 2001.06a
• /
• pp.5-8
• /
• 2001

Wideband code division multiple access (WCDMA) is the most widely adopted third generation air interface. The physical layer of the air interrace is the main discussion topic during standardization processes. This paper aims to investigate the performance of uplink WCDMA over many conceivable transmission scenarios in realistic operating conditions. The focus of the study is placed on the performance under frequency selective fading channel conditions with multiple access interference (MAI) in mixed services environments. For the investigation, a simulator has been developed and it encompasses a variety of WCDMA air interface features. The results show that the performance is greatly affected by MAI and is further aggravated with the presence of frequency selective fading, thereby necessitating a suitable compensation measure.

• Journal of the Institute of Convergence Signal Processing
• /
• v.2 no.3
• /
• pp.45-49
• /
• 2001

Wideband code division multiple access (WCDMA) is the most widely adopted third generation air interface. The physical layer of the air interface is the main discussion topic during standardization processes. This paper aims to investigate the performance of uplink WCDMA over many conceivable transmission scenarios in realistic operating conditions. The focus of the study is placed on the performance under frequency selective fading channel conditions with multiple access interference (MAI) in mixed services environments. For the investigation, a simulator has been developed and it encompasses a variety of WCDMA air interface features. The results show that the performance is greatly affected by MAI and is further aggravated with the presence of frequency selective fading, thereby necessitating a suitable compensation measure.

• The KIPS Transactions:PartA
• /
• v.13A no.7 s.104
• /
• pp.581-588
• /
• 2006

It develops in the development efforts about the terminal software platform while the telematics service is activated. Domestically, a standard is developed around the Korea Telematics Standardization Forum. And it is taken in reviews for the WIPI which is supporting the telematics. Internationally, it develops standards for the vehicle based platform in the standardization organizations like OSGi and GST. Under this background, this paper tries to propose the terminal software platform standard in which the vehicle information based telematics service can be taken. For this, firstly domestic and international telematics standard conditions are looked into around the terminal software platform. The terminal software platform standard proposed in this paper is illustrated in the architecture, the required function and the interface side.

• The Transactions of the Korea Information Processing Society
• /
• v.4 no.8
• /
• pp.2038-2059
• /
• 1997

The physical attributes of a computer, such as processor speed, size and access time of memory, and I/O bandwidth, are fixed when the computer is delivered to the user. Under these conditions, the performance of a multi-process system where multiple processes share various resources can be enhanced by monitoring and controlling the relationship between the user processes and the system resources. This paper applies object oriented concept to the performance management and suggests a standard for the management. Resource managers and user processes are defined as managed object and a performance manager is defined as a managing object. A protocol between the user processes and performance manager is designed and attributes and methods of the objects are also defined. Through the standardization, the user processes and the performance manager can be developed independently and the system's performance can also be collectively managed.