• 한국균학회지
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• 제39권2호
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• pp.122-125
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• 2011

The goal of this study was to provide shelf-life of Gugija-Liriope tuber raw makgeolli. After we prepared Gugija-Liriope tuber raw makgeolli by using Gugija, Liriope tuber, nuruk, cooked rice and Saccharomyces cerevisiae C-2, changes of its quality and physiological functionality were investigated during the storage at $4^{\circ}C$ and $20^{\circ}C$. Ethanol contents was decreased from 8.3% to 7.2% for storage of 9 days at $4^{\circ}C$ and 6 days storage at $20^{\circ}C$, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity of Gugija-Liriope tuber makgeolli was increased from 63.1% to 66.0% after storage for 9 days at $4^{\circ}C$. Total acceptability of 9 days storage makgeolli at $4^{\circ}C$ was still good. In conclusion, shelf-life of Gugija-Liriope tuber raw makgeolli was 9 days at $4^{\circ}C$ in this respect of ethanol contents, antihypertensive action and total acceptability.

• 한국식생활문화학회지
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• 제31권6호
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 한국식생활문화학회지
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• 제12권1호
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• pp.87-96
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• 1997

The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.

• 대한산업공학회지
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• 제30권4호
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• pp.294-300
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• 2004

This paper considers a trade-off effect between in-house storage space and leased storage space in generic warehouses operated under a randomized storage assignment policy. The amount of in-house storage space is determined based on the law of large numbers satisfying a given service level of protection against space shortages. Excess space requirement is assumed to be met via leased storage space. A new analytic model is formulated for determining the excess space such that the total cost of storage space is minimized. Finally, computational results are provided for the systems where the standard economic-order-quantity inventory model is used for all items.

• 한국식품조리과학회지
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• 제33권2호
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• pp.174-180
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• 2017

Purpose: The purpose of this study was to investigate quality characteristics and antioxidant effects on storage by temperature between new cultivar Dewdrop Pine Mushroom (Lentinula edodes GNA01) and button mushroom (Agaricus bisporus). Methods: Dewdrop Pine Mushroom and button mushroom were prepared at low storage temperature. Results: Weight loss increased with time, whereas the new cultivar Dewdrop Pine Mushroom showed a decrease of less than 4% until 15days. Hardness of new cultivar Dewdrop Pine Mushroom was reduces less than button mushroom during storage. Color change of new cultivar Dewdrop Pine Mushroom was not altered during storage. For viable cell count, new cultivar Dewdrop Pine Mushroom proliferated less than button mushroom. For antioxidant activity, polyphenol content increased with storage period of both mushrooms. The electron-donating action of new cultivar Dewdrop Pine Mushroom maintained high antioxidant activity accounting for 80% until 12 days of storage. New cultivar Dewdrop Pine Mushroom was evaluated as better than pine mushroom as it exceeded the middle of storage in sensory characteristics; such as appearance, color, aroma and overall acceptability, etc. Conclusion: In summary, new cultivar Dewdrop Pine Mushroom was stored for 12 days while button mushroom was stored for 9 days.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2017년도 추계학술대회
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• pp.111-114
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• 2017

지속적인 디지털 콘텐츠의 이용 증가와 고품질화에 따라 인터넷 상의 대용량 데이터 스토리지 서비스 필요성도 증가하고 있다. 이를 위해 널리 사용되는 웹하드 서비스는 다수의 이용자들에게 웹을 통해 데이터를 저장, 관리, 공유 할 수 있는 편리한 기능을 제공하지만, 대용량의 저장 공간 사용에 대한 고비용 문제와 일부 이용자들이 중요한 데이터를 인터넷 상에 보관하기를 기피하는 현상을 해결할 필요가 있다. 반면, 외장 하드디스크와 같은 휴대형 스토리지 디바이스는 PC 등 연결된 호스트에서만 사용이 가능하므로 다른 이용자들과 데이터를 공유하기 위한 관리 및 보안 기능이 추가적으로 요구된다. 본 논문에서는 이러한 기존 방식들의 장점을 결합한 웹 기반의 데이터 스토리지 시스템을 제안한다. 제안되는 시스템은 외장 하드 디스크와 같은 디바이스를 필요에 따라 서버에 연결했을 때 웹을 통해 쉽게 원격에서 데이터를 관리, 공유할 수 있는 기능을 제공한다.

• 정보과학회 컴퓨팅의 실제 논문지
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• 제21권7호
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• pp.470-475
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• 2015

오픈스택은 개발자가 IaaS(Infrastructure as a Service) 클라우드 플랫폼을 구축할 수 있게 하는 오픈소스 소프트웨어이다. 오픈스택은 서버, 네트워크, 스토리지 자원들을 가상화하고, 사용자들에게 이를 제공한다. 본 논문에서는 입출력 연산 시 서버와 스토리지 노드 간에 발생할 수 있는 병목현상을 해결하기 위해 고속 통신을 지원하는 인피니밴드 스토리지 네트워크를 적용한 오픈스택 클라우드 스토리지 시스템의 구조를 제안한다. 또한 모든 SSD들에 분산 RAID-60 구조를 적용하여 Nova의 가상머신에서 사용 가능한 All Flash Array 기반의 고성능 Cinder 스토리지 볼륨을 구현하며, 오픈스택에 적용한 인피니밴드 스토리지 네트워크가 고성능 스토리지 가상화에 적합함을 보인다.

• 한국식생활문화학회지
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• 제34권3호
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• pp.343-352
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• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• 한국통신학회논문지
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• 제29권4B호
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• pp.403-410
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• 2004

일반적으로 교환 시스템은 프로세서 보드, 입출력처리 보드 및 데이터 저장 장치등 그 기능별로 다수의 서브시스템들로 구성되어 있다. 또한 신뢰성을 확보하기 위하여 모든 서브 보드들은 이중화로 되어 있다. 교환시스템에서 저장 장치에는 시스템에 관련된 정보나 과금 정보등과 같은 작업 관련 데이터를 저장하며 비 휘발성 메모리에 저장해야 한다. 일반적으로 비 휘발성 저장장치를 구현할 때는 플래시메모리(flash memory) 또는 배터리 백업 메모리(battery backup memory)를 사용한다. 그러나 메모리는 단위 용량당 가격이 높고 백업(backup) 하지 않은 데이터를 손실했을 때 복구할 수 없다. 본 논문에서는 마이크로 컨트롤러를 이용하여 단위 용량당 가격이 저렴하고, 대용량의 데이터를 저장함과 동시에 이중화를 만족시키는 on-board 형태의 소형 디스크 모듈을 설계 구현하였다. 본 논문에서 구현된 이중화 저장장치는 사용 중인 엑티브(active) 디스크에 결함이 생겨 사용할 수 없을 경우에 리빌딩(rebuilding)과정을 동해 스탠바이 모듈로부터 데이터를 복구하며, 리빌딩 중에도 호스트 시스템은 스탠바이 디스크모듈을 이용하여 지속적으로 서비스를 제공할 수 있도록 설계되었다. 본 연구에서 개발된 저장장치는 교환시스템에서 플래시 메모리와 같은 값비싼 저장 장치를 대체 할 수 있을 것으로 기대된다.

• 대한산업공학회지
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• 제27권4호
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• pp.328-336
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• 2001

In this paper, an approach is presented for determining the required storage capacity of a warehouse with leased public space. Storage assignment policies considered are randomized and class-based storage assignment policies. An analytic model for each of the storage policies is formulated with the objective of minimizing the cost of owned storage space and leased space while satisfying a desired service level of protection against space shortages. Cost functions used in the models are piecewise liear with fixed costs. For the models, algorithms are developed to generate optimal solutions. The approach is applied to the systems where the standard economic-order-quantity inventory model is used for all items being stored in the warehouse.