• Food Science and Preservation
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• v.11 no.3
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• pp.313-318
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• 2004

This study was conducted to compare development of browning in minimally processed mushrooms (Agaricus bisporus Sing.) by picking season and postharvest holding time of the raw material. 'White' type of the mushrooms were harvested and minimally processed immediately after harvest or holding at 2$^{\circ}C$ for 7 days after picking in 4 seasons. The processed mushrooms were kept at 5$^{\circ}C$, and changes in surface color and content of total phenolic compounds of the mushrooms were measured. Respiration rate of the whole mushrooms was ranged from 9.55 to 17.93 mL C0$_{2}$/kg$\cdot$ hr, and the rate was low in mushrooms harvested in summer and autumn compared with those picked in spring and winter. Hunter L value of the mushrooms decreased rapidly just after slicing, especially in summer-harvest mushrooms. The mushrooms processed with the raw materials stored at 2$^{\circ}C$ for 7 days after harvest showed the lowest 'L' value among the sliced mushrooms prepared at different holding time. Consequently, summer-harvest mushrooms and the mushrooms kept at 2$^{\circ}C$ for more than 7 days after harvest would be unsuitable for minimally processing due to rapid browning.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.11-14
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• 2005

White radish was minimally processed, packed with air, $CO_{2}$ (100%), and $CO_{2}/N_{2}$ (25/75%), and irradiated at 0, 1, and 2 kGy, and its microbiological quality and pH were investigated during storage for 2 weeks at $4^{\circ}C$. Irradiation significantly reduced total aerobic, coli-form, and lactic acid bacteria counts. Modified atmosphere packaging (MAP) enhanced microorganism control during storage. Acidity decreased by MAP but was restored during storage, Irradiation did not affect sample pH. Results show irradiation at 2 kGy combined with MAP can enhance microbiological safety and quality of minimally processed radish.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.11a
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• pp.329-332
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• 2003

노드 병합을 이용한 레지스터 할당 방법은 그래프 감축 단계에서 블록 되었을 경우 효율적인 비용 계산을 이용하여 그래프 감축이 지속될 가능성을 발생시키는 방법이다. 이와 함께 지정 레지스터 수의 증가를 최소화하는 레지스터 할당 방법은 컬러링 과정에서 좀더 적은 수의 레지스퍼를 사용하도록 하기 위하여 제안된 방법이다. 이 두 가지 알고리즘을 함께 적용한 경우 기존의 레지스터 할당 알고리즘 보다 우수한 결과를 보였다. Appel 의 간섭 그래프들을 사용하여 제시된 레지스터 할당 방법과 Briggs의 알고리즘을 비교할 때 500 개 이상의 에지를 포함하는 그래프중에 5.81%의 그래프에서 레지스터 요구 수가 감소되었다. 제시된 알고리즘은 코드 길이가 길거나 사용가능한 레지스터 수가 적은 경우에 좋은 성능을 가져올 것으로 예측한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.13-17
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• 2011

There is a need in food industry to store minimally processed garlic for long time to have it be used just at the time of demand for final product processing. Optimal modified atmosphere packaging is expected to slow down the quality change extending its storage life. In order to find optimal packaging conditions, plastic films of different gas permeability properties (low density polyethylene (LDPE) $30{\mu}m$, polyolefin $50{\mu}m$ (PD 900), polyolefin $20{\mu}m$ (PD 941)) were used for packaging 400 g of minimally processed garlic. Perforated LDPE packages were prepared as control. The packaged products were stored at $1{\pm}1^{\circ}C$ for 52 days. Package treatments were compared in weight loss, decay, surface color, hardness and soluble solid content. While control package had normal atmosphere of air, LDPE, PD 900 and PD 941 packages attained internal concentration of $O_2$ 4.6% / $CO_2$ 12%, $O_2$ 0.9% / $CO_2$ 21% and $O_2$ 0.5% / $CO_2$ 13% after 45 days, respectively. Control packaging had rapid weight loss with high mold decay and great surface color change in 45 days. In PD 900 film packages of lowest gas permeability, the fresh-cut garlic could be stored without mold decay for 52 days. Except control packaging, there were no significant differences in surface color, hardness and soluble solid content among package treatments.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.239-247
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• 2010

This study was conducted to increase the keeping quality of the minimally processed pear slices during the cold storage. Korean pears, 'Shin-go (Niitaka)', 'Chu-hwang' and 'Won-hwang’ were immersed in 1% ascorbic acid, 0.1% calcium propionate, 1% citric acid, 0.2% N-acetyl cysteine and 0.5 M 4-hexylresorcinol solution for 3 three minutes and then stored at $1{\pm}0.5^{\circ}C$ for 10 days. We have also examined into the firmness and the color difference of pears slices as affected by the application of the anti-browning agents. The firmness of pears slices which that were immersed in 0.1% calcium propionate and 0.2% N-acetyl cysteine solution were not significant at did not differ significantly after 10 days after of cold storage. However, the ${\Delta}E^*$ values of 'Shin-go' slices which that were treated with 0.1% calcium propionate and 0.2% N-acetyl cysteine solution and stored for 10 days decreased by 3.18 and 3.83, when compared with that in of the control, which decreased by 6.36. The ${\Delta}E^*$ values of 'Chu-hwang' slices which that were treated with 0.2% N-acetyl cysteine and 0.1% calcium propionate solution had the slight difference by differed by only 2.09 and 2.14, when compared with that in of the control, which differed by 3.04. The ${\Delta}E^*$ values of 'Won-hwang' slices which that were treated with 1% citric acid and 0.5 M 4-hexylresorcinol were 4.49 and 5.83, respectively, while that in of the control decreased by 8.95. It was assumed that the anti-browning agent treatment had the different activities among varieties of the pear varieties slices, however, application of 0.2% N-acetyl cysteine and 0.1% calcium propionate application had greater the higher antibrowning activity.

• Journal of Food Hygiene and Safety
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• v.31 no.1
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• pp.8-14
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• 2016

The purposes of this study are to confirm ways to reduce bacteria of minimally processed agricultural products, using antibacterial foods that are easily available in home and to improve bacterial hygienic condition of them. We chose garlic-allicin, ginger-gingerol, green tea-catechin, cinnamon-cinnamic aldehyde, wasabi-allyl isothiocyanate as antibacterial foods and their unique antibiotic materials. We confirmed the better washing effect when these antibiotic extracts were used, compared to washing effect by only distilled water. Their antibiosis was proved by statistical processing. PFGE (Pulsed Field Gel Electrophoresis) of Bacillus cereus shows continuous contamination probability of minimally processed vegetables by same product suppliers and the necessity of systematic measures against bacterial contamination.

• The Journal of Korean Medicine
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• v.27 no.2 s.66
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• pp.57-69
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• 2006

For decades, scientists and clinicians have examined methods of measuring scalp hair growth. There has been a greater need for reliable, economical and minimally invasive means of measuring hair growth and, specifically, response to Oriental medicine therapy. We review the various methods of measurement described to date, their limitations and value to the clinician. In our opinion, the potential of computer-assisted technology in this field is yet to be maximized and the currently available tools are less than ideal. The most valuable means of measurement at the present time are global photography and phototrichogram-based techniques (with digital image analysis). Subjective scoring systems are also of value in the overall assessment of response to therapy and these are under-utilized and merit further refinement.

• Journal of Power Electronics
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• v.14 no.6
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• pp.1254-1262
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• 2014

Magneto-electric encoders have been widely used in industry and military applications because of their good shock resistance, small volume, and convenient data processing. However, the characteristics of a magneto-electric encoder's signal generator and hall sensor changes minimally with temperature variation. These changes cause an angle drift. The main purpose of this study is to construct the compensation system of a neural network and constantly update weight coefficients of temperature correction by finite iteration calculation so that the angle value modified can approach the angle value at the target temperature. This approach is used in adaptive correction of the angle value.

• Food Science and Biotechnology
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• v.14 no.1
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• pp.16-20
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• 2005

Additions of ground garlic, chili and ginseng powder did not affect the breaking force and strain of directly heated gel of Alaska pollack surimi. In comparison, these additives reduced the setting effect achieved by incubation of the salted surimi at $25^{\circ}C$, and resulted in a decreased breaking force and strain for the two step heated gel. Garlic almost completely inhibited the myosin cross-linking reaction, an important reaction for improving the gel properties occurring in the setting process. However, chili and ginseng powder minimally inhibited the cross-linking reaction. Thus, this study proposes that the mechanism for the suppression of the setting effect by chili and ginseng is different from that of garlic.

• Annals of Clinical Neurophysiology
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• v.23 no.2
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• pp.92-98
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• 2021

A brain-computer interface (BCI) is a technology that acquires and analyzes electrical signals from the brain to control external devices. BCI technologies can generally be used to control a computer cursor, limb orthosis, or word processing. This technology can also be used as a neurological rehabilitation tool for people with poor motor control. We reviewed historical attempts and methods toward predicting arm movements using brain waves. In addition, representative studies of minimally invasive and noninvasive BCI were summarized.