• Culinary science and hospitality research
• /
• v.17 no.4
• /
• pp.263-272
• /
• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.235-244
• /
• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Journal of Internet Computing and Services
• /
• v.21 no.1
• /
• pp.169-178
• /
• 2020

The reductions of troops/human resources, and improvement in combat power have made Korean Department of Defense actively adapt 4th Industrial Revolution technology (Artificial Intelligence, Big Data). The defense information system has been developed in various ways according to the task and the uniqueness of each military. In order to take full advantage of the 4th Industrial Revolution technology, it is necessary to improve the closed defense datamanagement system.However, the establishment and usage of data standards in all information systems for the utilization of defense big data and artificial intelligence has limitations due to security issues, business characteristics of each military, anddifficulty in standardizing large-scale systems. Based on the interworking requirements of each system, data sharing is limited through direct linkage through interoperability agreement between systems. In order to implement smart defense using the 4th Industrial Revolution technology, it is urgent to prepare a system that can share defense data and make good use of it. To technically support the defense, it is critical to develop Multi Repository Meta-Data Management (MRMM) that supports systematic standard management of defense data that manages enterprise standard and standard mapping for each system and promotes data interoperability through linkage between standards which obeys the Defense Interoperability Management Development Guidelines. We introduced MRMM, and implemented by using vocabulary similarity using machine learning and statistical approach. Based on MRMM, We expect to simplify the standardization integration of all military databases using artificial intelligence and bigdata. This will lead to huge reduction of defense budget while increasing combat power for implementing smart defense.

• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.43-50
• /
• 2002

To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at $120^{\circ}C$ (B), and blancing at $100^{\circ}C$ (C). The viscosity of tested apple puree was $2,600{\sim}5,856\;cp$, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged $4.15{\sim}11.92\;mg%$ and $6.18{\sim}10.65\;mg%$, respectively. Among free sugars tested, level of fructose was the highest $(5.43{\sim}8.87%)$, followed by glucose $(2.11{\sim}4.23%)$, sucrose $(1.64{\sim}2.94%)$, in that order. Since small amounts of ascorbic acid were detected $(1.54{\sim}1.83\;mg%)$, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
• /
• v.14 no.2
• /
• pp.197-208
• /
• 2003

Objective：In this study, we hypothesized that deficit in processing rapid linguistic stimuli is at the heart of Reading Disability(RD) and deficit in response inhibition is at the heart of Attention Deficit/Hyperactivity(ADHD). We conducted experiments to identify the core cognitive characteristics of children either with RD or with ADHD or with both, using attentional tasks and phoneme differential tests. Method：In the study 1, 28 children with ADHD, 16 children with RD+ADHD were individually administered visual/auditory performance tests. Then, the differences of performance on attentional tasks between two groups were compared while IQs of two groups were controlled. In the study 2, 13 children with RD+ADHD/RD, 13 children with ADHD, and 13 normal children were administered computerized phoneme differential tests. Result：Visual attentional tasks did not distinguish an ADHD group from a RD+ADHD group. With auditory attentional tasks, however, the comorbid group showed significantly more difficulties, causing a large variance in reaction time. RD, RD+ADHD, and ADHD groups showed more errors in phoneme differential tests than a normal control group, and each group showed distinctive performance patterns. Discussion：An ADHD group had difficulty in response inhibition and sustained attention, and children who also had RD along with ADHD magnified the auditory attentional difficulties. Even though children with RD had more trouble with responding correctly to target stimuli, their responses were not significantly different from those of children with ADHD.

• Journal of Korean Society of Forest Science
• /
• v.101 no.3
• /
• pp.333-343
• /
• 2012

In-stream large wood (LW) has a critical impact on the geomorphic characteristics relevant to ecosystem management and disaster prevention, yet relatively little is known about variations in its dynamics and subsequent export on the watershed-scale perspective in Korea. Here we review variations in the dynamics and subsequent export of LW as a function of stream size, which is appropriate for Korean mountain streams. In upstream channels with narrow bankfull widths and low stream discharges, a massive amount of LW, resulting from forest dynamics and hillslope processes, may persist for several decades on valley floor. These pieces, however, are eventually transported during infrequent debris flows from small tributaries, as well as peak hydrology in main-stem channels. During the transport, these pieces suffer fragmentation caused by frictions with boulders, and stream bank and bed. Although infrequent, these events can be dominant processes in the export of significant amounts of LW from upstream channel networks. In downstream channels with wide bankfull widths and high stream discharges, LW is dominantly recruited by forest dynamics and bank erosion only at locations where the channel is adjacent to mature riparian forests. With the LW pieces that are supplied from the upstream, these pieces are continuously transported downstream during rainfall events. This leads to further fragmentation of the LW pieces, which increases their transportability. With decreasing stream-bed slope, these floated LW pieces, however, can be stored and form logjams at various depositional sites, which were developed by interaction between channel forms and floodplains. These pieces may decay for decades and be subsequently transported as particulate or dissolved organic materials, resulting in the limitation of LW fluvial export from the systems. However, in Korea, such depositional sites were developed in the extremely limited streams with a large dimension and no flood history for decades, and thus it does not be expected that the reduction of LW export amount, which can be caused by the long-term storage. Our review presents a generalized view of LW processing and is relevant to ecosystem management and disaster prevention for Korean mountain streams.

• Microbiology and Biotechnology Letters
• /
• v.13 no.4
• /
• pp.409-415
• /
• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)

• The KIPS Transactions:PartD
• /
• v.13D no.7 s.110
• /
• pp.985-996
• /
• 2006

As the internet technologies develop, the geographic information system environment is changing to the web-based service. Since geospatial information of the existing Web-GIS services were developed independently, there is no interoperability to support diverse map formats. In spite of the same geospatial information object it can be used for various proposes that is duplicated in GIS separately. It needs intelligent strategies for optimal replica selection, which is identification of replication geospatial information objects. And for management of replication objects, OMG, GLOBE and GRID computing suggested related frameworks. But these researches are not thorough going enough in case of geospatial information object. This paper presents a model of location service, which is supported for optimal selection among replication and management of replication objects. It is consist of tree main services. The first is binding service which can save names and properties of object defined by users according to service offers and enable clients to search them on the service of offers. The second is location service which can manage location information with contact records. And obtains performance information by the Load Sharing Facility on system independently with contact address. The third is intelligent selection service which can obtain basic/performance information from the binding service/location service and provide both faster access and better performance characteristics by rules as intelligent model based on rough sets. For the validity of location service model, this research presents the processes of location service execution with Graphic User Interface.

• Journal of Conservation Science
• /
• v.24
• /
• pp.23-36
• /
• 2008

The stone Buddhas and Shrine of Unjusa temple (Korea Treasure No. 797) in Hwasun formed in Koryo Dynasty are unique style which the Buddha faces each other the back parts of south and north within the stone Shrine. The stone Buddhas and Shrine are highly evaluated in historical, artistic and academic respects. But, the stone properties have been exposed in the open system various aspects of degradations weathered for a long time without specific protective facilities. The rock materials of the stone Buddhas and Shrine are about 47 blocks, and total press load is about 56.6 metric ton. The host rocks composed mainly of white grey hyaline lithic tuff and rhyolitic tuff breccia. In addition, biotite granite used as part during the restoration works. The chemical index of alteration for host tuffaceous rocks and the replacement granites range from 52.1 to 59.4 and 50.0 to 51.0, respectively. Weathering types for the stone Buddhas and Shrine were largely divided with physical, chemical and biological weathering to make a synthetic deterioration map according to aspects of damage, and estimate share as compared with surface area. Whole deterioration degrees are represented that physical weathering appeared exfoliation. Chemical weathering is black coloration and biological weathering of grey lichen, which show each lighly deterioration degrees. According to deterioration degree by direction of stone Buddhas and Shrine, physical weathering mostly appeared by 39.1% on the sorthern part, and chemical weathering is 61.2% high share on the western part. Biological weathering showed 38.3% the largest distribution on the southern part. Therefore, it is necessary to try hardening for the parts with serious cracks or exfoliations, remove secondary contaminants and organisms through regular cleaning. Also necessary to make a plan to remove moisture of the ground which causes weathering, and estimate that need established and scientific processing through clinical demonstration of conservation plan that chooses suitable treatment.

• Journal of the Korea Organic Resources Recycling Association
• /
• v.13 no.4
• /
• pp.118-127
• /
• 2005

The best way to treat livestock manure is a recycling the manure to arable land as an organic fertilizer. In this study, fermented cow manure compost and pig manure compost were used as a raw materials for pelletizing. The changes of physicochemical properties of each composts and pellets were investigated. The aim of this research was to improve availability of livestock manure compost. In pelletizing process of fermented livestock manure compost, the optimal water content to make pellet was around 40%. When clay was mixed by volume more than 15% as a bonding agent, the condition of pelletizing process was beginning to improve. On a dry matter basis, the contents of N, P and K of fermented pig manure compost were 2.05%, 1.89% and 1.31%, respectively. After pelletizing, the contents of compost pelleted with the pig manure compost were 1.96% 1.73% and 0.89%, respectively. The same parameters of cow manure compost were 2.52%, 1.01% and 2.98%, respectively. After processing, the contents of compost pelleted with the cow manure compost were 2.45%, 1.10% and 2.93%, respectively. After pelletizing, there were little change in the content of heavy metals such as Pb, Cd, As and Hg. When pelleted compost dried naturally was submerged in water, it was completely dissolved in 30 minutes. On the other hand, Pelleted compost dried with the mechanical convection oven set $70^{\circ}C$ for 24 hours was completely dissolved in 960 minutes. The volume and weight of pelleted compost were decreased with time. After 30 days of storing, the weight of pelleted compost was decreased by 15% compared with its original weight. The volume of it was decreased by 17~25% in the same time.