• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.10
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• pp.4678-4702
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• 2018

Traffic Matrix estimation has always caught attention from researchers for better network management and future planning. With the advent of high traffic loads due to Cloud Computing platforms and Software Defined Networking based tunable routing and traffic management algorithms on the Internet, it is more necessary as ever to be able to predict current and future traffic volumes on the network. For large networks such origin-destination traffic prediction problem takes the form of a large under- constrained and under-determined system of equations with a dynamic measurement matrix. Previously, the researchers had relied on the assumption that the measurement (routing) matrix is stationary due to which the schemes are not suitable for modern software defined networks. In this work, we present our Compressed Sensing with Dynamic Model Estimation (CS-DME) architecture suitable for modern software defined networks. Our main contributions are: (1) we formulate an approach in which measurement matrix in the compressed sensing scheme can be accurately and dynamically estimated through a reformulation of the problem based on traffic demands. (2) We show that the problem formulation using a dynamic measurement matrix based on instantaneous traffic demands may be used instead of a stationary binary routing matrix which is more suitable to modern Software Defined Networks that are constantly evolving in terms of routing by inspection of its Eigen Spectrum using two real world datasets. (3) We also show that linking this compressed measurement matrix dynamically with the measured parameters can lead to acceptable estimation of Origin Destination (OD) Traffic flows with marginally poor results with other state-of-art schemes relying on fixed measurement matrices. (4) Furthermore, using this compressed reformulated problem, a new strategy for selection of vantage points for most efficient traffic matrix estimation is also presented through a secondary compression technique based on subset of link measurements. Experimental evaluation of proposed technique using real world datasets Abilene and GEANT shows that the technique is practical to be used in modern software defined networks. Further, the performance of the scheme is compared with recent state of the art techniques proposed in research literature.

• Food Science of Animal Resources
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• v.36 no.4
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• pp.445-451
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• 2016

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.180-190
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• 2013

The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour ($X_1$), and olive oil ($X_2$), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p<0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p<0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.175-184
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• 2015

The purpose of this study was to determine the optimal mixing ratio of Agaricus blazei Murill powder and butter in the preparation of cookies. The experimental design utilized herein was based on central composite design for response surface methodology, which included 10 experimental points, including 2 replicates for Agaricus blazei Murill and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final mixed product. The spread ratio increased significantly with an increase in Agaricus blazei Murill powder and butter (p<0.05). The response surface methodology was applied to evaluate the effect of Agaricus blazei Murill powder and butter on cookie moisture and color (L, a) (p<0.001). Sensory evaluation showed significant values for color (p<0.05), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.01) in the predicted model. The optimum formulation by numerical and graphical methods was calculated as follows: Agaricus blazei Murill powder 3.63 g, butter 55.37 g.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.22-28
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• 2013

The objectives of this study were to develop porridge with medicinal herbs and chicken breast meat and to find out the optimum mixing ratio. Several herb extracts such as Acanthopanacis senticosus, Rehmannia glutinosa, Disocorea japonica, and Poria cocos Wolf were used in the ratio of 2, 1, 1, and 1, respectively. The optimum processing condition for herbal chicken porridge was determined by a design expert program. Seventeen experimental points were selected, and herb extracts (82~101 g), chicken breast meat (30~50 g), and glutinous rice (40~60 g) were chosen as the independent variables. The measured responses were preference of taste, DPPH radical scavenging, SOD-like activity, and cost. The optimum formulation of herbal chicken porridge using the numerical analysis was set at herbal extracts (101 g), chicken breast meat (38.66 g), and glutinous rice (41.34 g) with a 0.714 desirability value. DPPH radical scavenging effect, preference of taste and the cost showed a linear model, whereas SOD-like activity showed a quadratic model indicating a higher interaction among the mixture. As a result of proximate composition of optimized herbal chicken porridge, the contents of moisture, carbohydrate, crude protein, crude lipid, and ash contents were 76.4, 9.0, 1.4, 0.5, and 1.6%, the calories of the porridge was 46.1 kcal/100 g.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.186-193
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• 2002

This study was conducted to enhance the protein quality of wheat flour extrudates with the addition of fish sauce by-products and dried biji. The experimental design was used to determine the optimum ratio of each ingredient. The compositional and functional properties of test extrudate were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed that the influence of each ingredient on the mixture final product. Protein content of extrudate was increased by the addition of the dried biji, and bending failure stress of extrudate became hardened due to interaction effects between dried biji and pacific sand lance sauce by-product. Also, the addition of dried biji decreased ash and salt contents. An optimum formulation was obtained as 15.83 : 44.17 : 40% with numerical and 15.74 : 44.26 : 26.40% with graphical method (pacific sand lance sauce by-product : dried biji : wheat flour). Based on the growth performance, feed conversion efficiency was slightly lower than control group, but the protein content in feed extrudate increased to a large extent compared to that mixed with wet biji.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.451-459
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• 2002

High strength flour (12.5% protein) and low strength flour (10.5% protein)were used to determine optimum formulation far steamed bread added with green tea powder (GTP). The response surface study consisted of the following independent variables : GTP (1.5∼4.5%), mixing time (8∼14 min), fermentation time (30∼50min). Bread Quality attributes measured for total bread score of each combination were loaf volume, spread ratio, surface glossiness, smoothness, grain and texture (firmness, cohesiveness, elasticity and adhesiveness). The required amount of GTP, mixing time and fermentation time for steamed bread made from two kinds of flour were different. GTP could be more added to lower strength flour than higher strength flour without losing bread quality. GTP highly affected the loaf volume, spread ratio, surface smoothness, firmness and total bread score of steamed bread (p<0.001). The results suggested that the functional steamed bread added with GTP having excellent quality can be made from low strength flour using green tea powder 3.2%, mixing time 11 min 8 sec and fermentation time 39 min 55 sec.

• Journal of the Society of Naval Architects of Korea
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• v.30 no.3
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• pp.116-126
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• 1993

The finite element method(FEM) has been commonly used for structural dynamic analysis. However, the direct global application of FEM to large complex structures such as ships and offshore structures requires considerable computational efforts, and remarkably more in structural dynamic optimization problems. Adoption of the component-mode synthesis method is an efficient means to overcome the above difficulty. Among three classes of the component-mode synthesis method, the free-interface mode method is recognized to have the advantages of better computational efficiency and easier implementation of substructures' experimental results, but the disadvantage of lower accuracy in analytical results. In this paper, an advanced method to improve the accuracy in the application of the free-interface mode method for the vibration analysis of large complex structures is presented. In order to compensate the truncation effect of the higher modes of substructures in the synthesis process, both residual inertia and stiffness effects are taken into account and a frequency shifting technique is introduced in the formulation of the residual compliance of substructures. The introduction of the frequency shrift ins not only excludes cumbersome manipulation of singular matrices for semi-definite substructural systems but gives more accurate results around the specified shifting frequency. Numerical examples of typical structural models including a ship-like two dimensional finite element model show that the analysis results based on the presented method are well competitive in accuracy with those obtained by the direst global FEM analysis for the frequencies which are lower than the highest one employed in the synthesis with remarkably higher computational efficiency and that the presented method is more efficient and accurate than the fixed-interface mode method.

• Microbiology and Biotechnology Letters
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• v.47 no.3
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• pp.390-400
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• 2019

In this study, strains isolated from soil samples collected from Busan, Changwon, and Jeju Island were examined to verify their abilities of phosphate solubilization and nitrogen fixation, production of indole-3-acetic acid (IAA), siderophore, and 1-aminocylopropane-1-carboxylyic acid (ACC) deaminase in order to select strains that promote plant growth and play a role in biocontrol of pests or pathogens. According to the results of this study, most of the isolated strains were found to have ability of phosphate solubilization, nitrogen fixation, IAA production, siderophore production, and production of ACC deaminase. These isolated strains might help plant growth by directly improving absorption of nutrients essential for phosphate solubilization and nitrogen fixation. In addition, they can promote plant growth and control resistance to plant diseases through extracellular enzyme activity and antifungal activity. In addition, most of the selected strains were found to survive in various environmental conditions such as temperature, salinity, and pH. Therefore, Pseudomonas plecoglossicida ANG14, Pseudarthrobacter equi ANG28, Beijerinckia fluminensis ANG34, and Acinetobacter calcoaceticus ANG35 were finally selected through a comparative advantage analysis to suggest their potential as novel biological agents. Further studies are necessary in order to prove their efficacy as novel biological agents through formulation and optimization of effective microorganisms, their preservation period, and crop cultivation tests.

• Journal of Convergence for Information Technology
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• v.12 no.3
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• pp.132-140
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• 2022

This study was conducted to identify the optimal lotion manufacturing conditions with decursin and decursinol angelate of Angelica gigas Nakai extraction. Lotion was confirmed that it had viscosity (5,208±112 cPs), assay (99.71±1.01%), and pH (5.62) for 3 months. The optimization of manufacturing conditions of mixing 4 for lotion formulation were made by 22+3 full factorial design. Mixing temperature (40-80℃) and mixing time (10-30 min) were used as independent variables with three responses(assay, pH, and weight variation) as critical quality attributes (CQAs). The model for assay and weight variation identified a proper fit having a determination coefficient of the regression equation (about 0.9) and a p-value less than 0.05. Estimated conditions for the optimal manufacturing process of lotion were 61.93℃ in mixing temperature and 15.85 min in mixing time. Predicted values at the mixing temperature (60℃) and mixing time (20 min) were 100.69% of assay, 5.57 of pH, and 98.07% of weight variation. In the verification of the actual measurement the obtained values showed 100.29±0.98% of assay, 5.57±0.02 of pH, and 98.27±0.89% of weight variation, respectively, in good agreement with predicted values.