• 한국식생활문화학회지
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• 제19권5호
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• pp.566-572
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• 2004

우수한 알카리성 식품이자 발효식품인 오이김치를 직접 제조하여 저장기간별로 글로로필, 비타민 C의 함량의 변화를 측정하고 관능검사를 실시하여 오이김치의 저장기간별 선호도를 조사하였다. 클로로필은 클로로필 a의 경우 저장 0일 52.21%, 저장 11일 20.67%, 저장 14일은 분포를 보이지 않았고 클로로필 b의 경우는 저장 0일 14.44%, 저장 11일 16.99%. 저장 14일까지는 클로로필 a와 마찬가지로 분포를 나타내지 않았다. 반면에 Phephorbide a의 경우는 저장 0일 28.44%. 저장 5일 31.20%. 저장 11일 42.63%로 증가하였으나, 저장 12일에서 14일까지는 분포하지 않았다. Phephorbide b의 경우는 저장 0일 1.25%,저장 1일 10.55%, 저장 11일 15.79%로 증가하였으며 저장 12일에서 14일까지는 분포하지 않았다. Pheophytin a의 경우는 서장 0일 2.85%, 저장 11일 3.92%, 저장 12일에서 14일까지는 소실되었고, Pheophytin b는 저장 0일 0.62%, 저장 5일 1.71%로 증가하다가 저장 11일에서 14일은 분포하지 않았다. 비타민 C는 저장 0일 2.57(mg/100g), 저장 4일 5.49(mg/100g)으로 증가, 저장 11일 2.95(mg/100g)으로 감소, 저장 14일에는 소실되었다. 관능평가는 외관, 냄새, 맛, 질감, 종합적인 맛에서 유의미한 차이를 보였는데, 저장 8일에서 가장 높은 선호도를 나타내었고, 저장 10일부터는 낮은 선호도를 보였다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제8권10호
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• pp.3607-3623
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• 2014

The increasing demand in promoting cloud computing in either business or other areas requires more security of a cloud storage system. Traditional cloud storage systems fail to protect data integrity information (DII), when the interactive messages between the client and the data storage server are sniffed. To protect DII and support public verifiability, we propose a data integrity verification scheme by deploying a designated confirmer signature DCS as a building block. The DCS scheme strikes the balance between public verifiable signatures and zero-knowledge proofs which can address disputes between the cloud storage server and any user, whoever acting as a malicious player during the two-round verification. In addition, our verification scheme remains blockless and stateless, which is important in conducting a secure and efficient cryptosystem. We perform security analysis and performance evaluation on our scheme, and compared with the existing schemes, the results show that our scheme is more secure and efficient.

• 한국인터넷방송통신학회논문지
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• 제15권6호
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• pp.31-35
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• 2015

효율적인 정보의 저장과 활용을 극대화하기 위한 IoE 서비스 프로세스를 상호연결, 데이터 수집, 저장, 체계화, 분석, 공유의 5단계로 분류한다. IoE 서비스 프로세스의 2가지 핵심 처리요소로서 유용한 지식을 안전하게 보호하는 것이 저장처리이고, 저장처리에서 유용한 지식을 이용하는 것을 활용처리라 한다. 이 처리과정에서 과거의 경험 자료를 기반으로 미래 활용을 대비할 수 있다는 중요한 사항을 선택할 수 있다. 과거의 경험은 체계화되고 보호된 처리자료이고 미래에 대비하는 것이 분석을 통한 공유된 활용처리다. 본 논문은 효율적인 정보 저장과 활용을 극대화하기 위하여 IoE 서비스 프로세스의 다양한 방안들을 제안하고 연구한다.

• 수산경영론집
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• 제30권1호
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• pp.119-147
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• 1999

This article is subject to the rationalization of the cold-storage warehouse management, which gives the stabilization of the fishery production and the food life with respect to fisheries industry. In this point of view, the article examines to the structure of the cold-storage warehouse industry from the perspective of the industrial organization. To put it concretely, the article intends to apprehend the state of the structure of the industry and analyze the cold-storage warehouse's management activities. In addition, I try to find know the factors that affect the management performance(profitablity) of the industry through the cross-sectional correlation analysis. Finally, the conclusion of the article can be described as follows : \circled1 On the basis of the cold-storage capacity, there is the tendency that the industry concentrate in the area of Pusan(41.7%). \circled2 By formulating step of development of the industry, it is divided by six types. Type I is designed as raw material-storage warehouse for self-processing. Type IIis the raw material-storage warehouse for self-processing and storage-sale warehouse. Type III is the raw material-storage warehouse for self.distribution. Type IV is the raw material-storage warehouse for self-distribution and storage-sale warehouse. Type V is the net storage-sale warehouse. Type Ⅵ is the physical distribution center warehouse. Although each region has one representative type,6 types exist in all regions. \circled3 The competition structure of the industry has double structure on the basis of cold-storage capacity. \circled4 With respect to the management activity of the cold-storage warehouse, there is no change or even a decrease not increasing or not any change in sales from 1996 to 1997 \circled5 In order to try to induce the amount of shipper's materials, services that a cold-storage warehouse supply with its users include a custody-fee discount, a distribution-process service, a finance service, quality management service and so on. One of the best attractive services is the custody-fee service. \circled6 In the structure and management activity of the industry, the factors that affect management performance (profitablity) are a custody-fee discount, sales ability and capital structure of individual firm. Positive factor is sales ability and capital structure of individual firm. But, The custody-fee discount turns out to be a negative capital structure of individual film.

• 동아시아식생활학회지
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• 제27권5호
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• pp.529-539
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• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• 한국융합학회논문지
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• 제12권5호
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• pp.157-166
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• 2021

중국 중산계급이 궐기하는 배경 하에 차고 저장 서비스가 고급 지역사회에서 사용자 체험을 제고시키는 중요한 구성 부분으로 되었다. 본 연구는 중국 썅수만을 예시로 들며, 보관 서비스의 지속적인 발전을 위한 새로운 보관 서비스 시스템에 대해 소개하고자 한다. 연구 목적에 달성하기 위해 모델하우스 방문, 사용자 심층 인터뷰 조사와 사용자 여정도로 고객의 핵심 니즈를 파악하여 맞춤형 서비스 프로세스를 구축하였다. 최종 분석 결과를 보자면 해당 보관 서비스 시스템은 공간을 늘렸을 뿐만 아니라 고객 만족도도 높였다. 따라서 본고는 기타 건설회사에 이론적 서포트와 개리지 서비스의 실제 사례를 제공하며 커뮤니티의 서비스 시스템 성능을 대폭 개선할 수 있다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 추계종합학술대회 논문집(1)
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• pp.263-266
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• 2000

In this paper we develop a dual storage device to store a lot of data safely and reliably in communication system. The device consists of micro-controller, FPGA and hard disk. It provides many functions those are rebuilding, automatic remapping, host service and remote host service. The developed device can be used instead of expensive storage device like flash memory in various communication systems.

• 정보처리학회논문지C
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• 제8C권6호
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• pp.765-774
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• 2001

본 논문에서는 구현한 리눅스 기반의 병렬 미디어 스트림 서버를 기술하고, 최대 성능을 실현하기 위한 저장 파일들의 스트라이핑 정책을 제시하였다. 구현된 병렬 미디어 스트림 서버는 한계사용자 서비스 상황을 예측하고 이를 기반으로 시스템 RAID라는 저장장치 클러스터링 기법을 도입하여 최적의 스트라이핑 정책과 이를 위한 시스템 구성 요건을 제시함으로써 타 시스템에 비하여 성능을 크게 향상시킬 수 있었다. 이 시스템은 하나의 컨트롤 노드와 여러 대의 저장노드들로 구성되는데, 저장노드의 수는 성능요구에 따라 유연한 확장이 가능하다. 시스템의 성능은 저장노드의 성능과 수에 따라 결정되며, 저장노드들은 각 클라이언트에 대하여 균일한 부하분산을 통하여 서비스를 제공한다. 이 시스템의 특징은 서비스하고자 하는 파일의 특성에 따라 쪼개고자 하는 최적의 스트라이핑 크기를 제시하여, 각 서비스 종류별, 저장노드들의 수에 따른 시스템 최적화를 이룬다.

• Journal of Electrical Engineering and Technology
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• 제12권5호
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• pp.1916-1924
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• 2017

Fossil oil, as the main energy of transportation, is destined to be exhausted. The electrification of transportation is a sustainable solution to the energy crisis, since electric power could be acquired from the inexhaustible sun, wind and water. Among all the problems that hinder the development of Electric Vehicle (EV) industry, charging issue might be the most prominent one. In this paper, the service process of a charging station with Battery Energy Storage System (BESS) is analyzed by means of $Cram{\acute{e}}r$ - Lundberg model which has been intensively utilized in ruin theory. The service quality is proposed in two dimensions: the service efficiency and the service reliability. The arrival rate and State of Charge (SOC) upon arrival are derived from 2009 National Household Travel Survey (NHTS). The simulations are performed to show how the service quality is determined by the system parameters such as the number of servers, the service rate, the initial capacity, the charge rate and the maximum waiting time. At last, the economic analysis of the system is conducted and the best combination of the system parameters are given.

• 식품보건융합연구
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• 제8권3호
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• pp.11-23
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• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.