• Korean Chemical Engineering Research
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• 제51권1호
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• pp.87-92
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• 2013

미세조류는 바이오연료를 생산하기 위해 필요한 성분인 지방질의 생산성이 우수하기 때문에 바이오연료의 유망한 원료로서 최근 많은 주목을 받고 있다. 본 연구에서는, 이러한 미세조류의 성장 속도와 미세조류 내부의 지방의 함량이 최대가 되도록 하기 위한 목적으로, 미세조류의 성장과 지방의 생성을 설명하는 제일원리(first principle)에 근거한 상미분방정식(ODE) 모델에 대하여 조사하였다. 모델은 6개의 상태변수와 12개의 파라미터로 이루어져 있으며, 미세조류의 성장을 영양분의 흡수와 흡수된 영양분에 의한 성장으로 두 단계로 나누어 설명한 Droop 모델의 가정을 따른다. 본 연구에서는 민감도 분석(Sensitivity analysis)을 위한 최대의 정보를 줄 수 있는 입력 신호를 결정하기 위해 D-optimality criterion을 이용한 최적 입력 설계(Optimal input design)를 수행하였으며, 구하여진 입력 신호를 적용하여 민감도 분석을 수행하여 모델에 좀 더 중요한 파라미터를 결정하였다. 또한 미세조류의 성장속도와 지방의 함량이 최대가 되도록 하기 위하여 모델 예측 제어(MPC)를 수행하였다.

• 한국유기농업학회지
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• 제25권2호
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• pp.279-293
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• 2017

This study suggests the yield forecast models for autumn chinese cabbage and radish using crop growth and development information. For this, we construct 24 alternative yield forecast models and compare the predictive power using root mean square percentage errors. The results shows that the predictive power of model including crop growth and development informations is better than model which does not include those informations. But the forecast errors of best forecast models exceeds 5%. Thus it is important to establish reliable data and improve forecast models.

• 한국컴퓨터그래픽스학회논문지
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• 제23권4호
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• pp.21-29
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• 2017

예측 시각적 분석 연구는 다양한 대화식 데이터 탐색 기법을 사용하여 예측 결과의 불확실성을 줄이는데 중점을 두었다. 대화식 탐색 기법의 목적은 변수간의 관계를 이해하고 알려지지 않은 변수를 예측하기 위한 적합한 모델을 선택함으로서 의사결정권자의 수준에 따른 예측결과의 품질 차이를 줄이는 것이다. 하지만 청소년 신체 성장 데이터와 같이 전체적인 추세가 알려지지 않은 시계열 데이터를 설명할 수 있는 예측 모델을 만드는 것은 어렵다. 본 논문에서는 불확실한 추세를 가지는 시계열 데이터 단편에서 물리적 성장 값을 예측하기 위한 새로운 예측 방법을 제안한다. 새로운 예측 방법은 특정 시점에서의 데이터 분포를 추정하는 방법으로 실험결과 기존 회귀 모델보다 높은 정확도를 갖는다. 또한 우리는 예측 모델링 과정에서 발생 가능한 불확실성을 최소화 할 수 있는 시각적 분석 방법을 제안한다.

• 한국축산식품학회지
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• 제38권3호
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• pp.442-450
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• 2018

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

• 대한영양사협회학술지
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• 제25권1호
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• pp.30-43
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• 2019

This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls was conducted using FDA-iRISK 4.0. The rice was rounded with chopped ham, which was mixed with mayonnaise (SHM), soy sauce (SHS), or gochujang (SHG), and was contaminated artificially with approximately $2.5{\log}\;CFU{\cdot}g^{-1}$ of S. aureus. The inoculated rice balls were then stored at $7^{\circ}C$, $15^{\circ}C$, and $25^{\circ}C$, and the number of viable S. aureus was counted. The lag phases duration (LPD) and maximum specific growth rate (SGR) were calculated using a Baranyi model as a primary model. The growth parameters were analyzed using the polynomial equation as a function of temperature. The LPD values of S. aureus decreased with increasing temperature in SHS and SHG. On the other hand, those in SHM did not show any trend with increasing temperature. The SGR positively correlated with temperature. Equations for LPD and SGR were developed and validated using $R^2$ values, which ranged from 0.9929 to 0.9999. In addition, the total DALYs (disability adjusted life years) per year in the ham rice balls with soy sauce and gochujang was greater than mayonnaise. These results could be used to calculate the expected number of illnesses, and set the hazard management method taking the DALY value for public health into account.

• 한국축산식품학회지
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• 제29권1호
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• pp.47-54
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• 2009

Predictive modeling was applied to study the growth of microorganisms related to spoilage in frankfurter sausage containing various levels of dietary fiber (0, 1, 2, and 3%) from rice bran and to estimate its shelf-life. Using the Baranyi model, total viable cells, anaerobic and psychrotrophic bacteria were measured during 35 days of cold storage ($<4{\pm}1^{\circ}C$). The lag times (LT) demonstrated by control and treatment groups were 6.28, 623, 6.24, and 6.25 days, respectively. The growth rate of total viable cells in each group were 0.95, 0.91, 0.92, and 0.91 (Log CFU/g/day), respectively. The anaerobic and psychrotrophic bacteria had lower initial ($y_0$) and maximal bacterial counts ($y_{max}$) than total viable cells. Also, the anaerobic and psychrotrophic bacteria possessed lower growth rate and longer lag time than total viable cells. The estimated shelf-life of frankfurter containing rice bran fiber by the growth rate of total viable cells was 7.8, 7.9, 7.9, and 7.7 days, respectively. There were no significant differences in shelf-life as a function of fiber content. In other words, the addition of dietary fiber in sausage did not show the critically hazardous results in growth of microorganism. The 12 predictive models were then characterized by high $R^2$, and small RMSE. Furthermore, $B_f$ and $A_f$ values showed a very close relationship between the predictive and observed data.

• Food Science and Biotechnology
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• 제17권3호
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• pp.642-650
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• 2008

A mathematical model was developed for predicting the growth rate of Enterobacter sakazakii in tryptic soy broth medium as a function of the combined effects of temperature (5, 10, 20, 30, and $40^{\circ}C$), pH (4, 5, 6, 7, 8, 9, and 10), and the NaCl concentration (0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10%). With all experimental variables, the primary models showed a good fit ($R^2=0.8965$ to 0.9994) to a modified Gompertz equation to obtain growth rates. The secondary model was 'In specific growth $rate=-0.38116+(0.01281^*Temp)+(0.07993^*pH)+(0.00618^*NaCl)+(-0.00018^*Temp^2)+(-0.00551^*pH^2)+(-0.00093^*NaCl^2)+(0.00013^*Temp*pH)+(-0.00038^*Temp*NaCl)+(-0.00023^*pH^*NaCl)$'. This model is thought to be appropriate for predicting growth rates on the basis of a correlation coefficient (r) 0.9579, a coefficient of determination ($R^2$) 0.91, a mean square error 0.026, a bias factor 1.03, and an accuracy factor 1.13. Our secondary model provided reliable predictions of growth rates for E. sakazakii in broth with the combined effects of temperature, NaCl concentration, and pH.

• 한국식품과학회지
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• 제37권5호
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• pp.850-855
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• 2005

본 연구는 냉장돈육에서의 식중독 원인균이면서 냉장온도에서 성장이 가능한 병원성균인 L. monocytogenes에 대한 적절한 위생관리를 제시하기 위하여 포장돈육 작업장 원료돈육에서 분리된 야생균주 L. monocytogenes 이용하여 돈육포장공정 및 유통조건에서의 L. mnocytogenes에 대한 성장예측모델을 제시하고자 실시하였다. 성장실험은 온도 5, 10, 15, $20^{\circ}C$ 시간은 0, 1, 2, 3, 18, 48, 120시간에서 실시하였으며, 이를 바탕으로 온도별 Gompertz value인 A, C, B, M의 값과 Growth kinetic인 exponential growth rate(EGR), generation time(GT), lag phase duration(LPD), maximum population density(MPD)를 산출하였다. GT, LPD는 온도가 상승할수록 그 값이 점점 낮아지는 경향을 나타났으며, EGR의 경우는 반대로 온도가 높아질수록 점점 높아지는 경향을 나타냈다. Gompertz value중 B와 M 값을 이용하여 온도를 주요 control factor로 선정한 반응표면분석(Response surface analysis)을 실시하여 온도에 따른 다항식을 산출하였고 이 식을 Gompertz 식에 적용하여 온도와 시간에 따른 냉장돈육에서의 L. monocytogenes에 대한 성장정도를 예측할 수 있는 성장예측모델을 제시하였다. 개발된 성장예측모델에 대한 검증은 GT, LPD, EGR에 대한 실험값과 예측값의 비교를 통하여 실시하였으며, 그 결과 GT, LPD, EGR 모두 통계적으로 유의하게 나타났다(p<0.01). 따라서 이 모델은 risk assessment 중 exposure assessment를 위한 성장예측모델로 충분히 이용가능 한 것으로 보이며, 추후 냉장돈육 위성관리기준에 대한 과학적 근거자료로 활용될 수 있을 것으로 보인다.

• 한국결정성장학회지
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• 제13권6호
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• pp.284-289
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• 2003

내부에 열을 가하여 원하는 온도를 유지하는 전기로는, 정확하게 제어하고 모델링을 하기 힘든 시스템이다. 왜냐하면 시스템 변수와 응답 지연 시간이 온도와 위치가 변함에 따라 변하기 때문이다. 이번 연구에서 항상 폐루프 시스템에서 안정성을 보증하고, 내부가 불안정한 시스템에 효과적으로 적용될 수 있는 가중계수를 갖는 일반형 예측 제어가 세라믹 전기로에 적용되었고, 실험을 통해 온도 추적 이행을 보임으로서 확인하였다.

• 한국수산과학회지
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• 제53권5호
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• pp.699-706
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• 2020

Predictive models in food microbiology are used for predicting microbial growth or death rates using mathematical and statistical tools considering the intrinsic and extrinsic factors of food. This study developed predictive growth models for Bacillus cereus on dried laver Pyropia pseudolinearis stored at different temperatures (5, 10, 15, 20, and 25℃). Primary models developed for specific growth rate (SGR), lag time (LT), and maximum population density (MPD) indicated a good fit (R²≥0.98) with the Gompertz equation. The SGR values were 0.03, 0.08, and 0.12, and the LT values were 12.64, 4.01, and 2.17 h, at the storage temperatures of 15, 20, and 25℃, respectively. Secondary models for the same parameters were determined via nonlinear regression as follows: SGR=0.0228-0.0069*T₁+0.0005*T₁²; LT=113.0685-9.6256*T₁+0.2079*T₁²; MPD=1.6630+0.4284*T₁-0.0080*T₁² (where T₁ is the storage temperature). The appropriateness of the secondary models was validated using statistical indices, such as mean squared error (MSE<0.01), bias factor (0.99≤B_f≤1.07), and accuracy factor (1.01≤A_f≤1.14). External validation was performed at three random temperatures, and the results were consistent with each other. Thus, these models may be useful for predicting the growth of B. cereus on dried laver.