• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.747-753
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• 2013

The physicochemical properties of sweet potato (SP) starches reclaimed from an SP-processing sludge without freezing (RC/NF) and with freezing (RC/FR) were investigated. Lab-isolated (LI) SP starch, as a control, were prepared from raw SP. RC/NF and RC/FR SP starches were recovered from SP-processing sludges by the repeated sieving and washing procedure. The total starch contents and amylopectin branch-chain distributions did not differ for three SP starches. Relative to LI and RC/NF SP starches (possessing similar physicochemical characteristics), the apparent amylose and phosphorus contents, swelling factor, and pasting viscosity were reduced for RC/FR SP starch. However, the freezing treatment altered X-ray diffraction pattern (at $5.5^{\circ}$, $11-12^{\circ}$, and $24^{\circ}$ $2{\theta}$) of RC/FR SP starch, which likely increased its gelatinization peak and completion temperatures. Its amorphous region in total diffractogram was reduced, resulting in the enhanced relative crystallinity. Overall results suggested SP starches recovered from an SP-processing sludge would have the potential to replace commercial SP starch products.

• Annual Conference on Human and Language Technology
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• 2018.10a
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• pp.373-377
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• 2018

판례는 재판에 대한 선례로, 법적 결정에 대한 근거가 되는 핵심 단서 중 하나이다. 본 연구에서는 채권회수를 예측하는 서비스 구축을 위한 단서를 추출하기 위해 채권 회수 판례를 수집하여 이를 분석한다. 먼저 채권 회수 판례에 대한 기초 분석을 위하여, 채권 회수 사례와 비회수 사례를 각 20건씩 수집하여 분석하였으며, 이후 대법원 및 법률 지식베이스의 채권 관련 판례 12,457건을 수집하고 채권 회수 여부에 따라 가공하였다. 채권 회수 사례와 비회수 사례를 분류하기 위한 판례 내의 패턴을 분석하여 레이블링하고, 이를 자동 분류할 수 있는 Bidirectional LSTM 기반 심층학습 모델을 구성하여 학습하였다. 채권 관련 판례 가공 기준에 따라 네 가지의 데이터 셋을 구성하였으며, 각 데이터셋을 8:2의 비율로 나누어 실험한 결과, 검증 데이터에 대하여 F1 점수 89.82%의 우수한 성능을 보였다.

• the MEAT Journal
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• s.23 spring
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• pp.51-53
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• 2001

• the MEAT Journal
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• s.15 spring
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• pp.78-81
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• 1997

• the MEAT Journal
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• s.27 summer
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• pp.75-79
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• 2003

• the MEAT Journal
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• s.21 spring
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• pp.62-65
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• 2000

• Journal of Life Science
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• v.18 no.6
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• pp.832-838
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• 2008

Mackerel water-soluble protein fraction produced by washing the mackerel meat were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as the alternative feed of fish meal. In the 1st aquaculture diet experiment for Israel common carp, the feed conversion ratio decreased in proportion to the rise in the percentage of the recovered protein containing a residual lipid, which was added to the fish meal. It was supposed that the low feed efficiency was because of lipid oxidation in the recovered protein fraction. In addition, 2nd aquaculture diet experiment for Israel common carp was conducted after removing the oxidized lipid in the recovered protein fish meal. When a portion of the fish meal was substituted by the recovered protein devoid of the residual lipid, the feed conversion ratio increased in proportion to the amount of the substitute being added to the fish meal. Therefore, the recovered protein fraction of the mackerel washing wastewater from mackerel processing factory could be used as the alternative feed of fish meal.

• Textile Coloration and Finishing
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• v.13 no.3
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• pp.211-219
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• 2001

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2001.04a
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• pp.137-142
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• 2001

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.80-87
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• 2003

Recovery conditions and characteristics of a high molecular soluble protein from surimi processing wastewater in marine manufacture using calcium powder of cuttle bone treated with acetic acid (ATC) were examined. Judging from results of total-N, pH, COD, turbidity and yields, optimal treatment concentration of ATC for recovery of high molecular soluble proteins from wastewater was $1.0\%.$ The protein recovered from seafood waste (PRW) was macromolecule weight. The COD value in the wastewater treated with ATC was very high. The PRW had a $78.4\%$ in moisture, $1.0\%$ in crude lipid and $5.7\%$ in crude ash. The proximate composition, except the crude ash, of the PRW was similar to that of commercial surimi. The PRW showed white index and similar in the content and in the composition of total amino acid to those of commercial surimi. From the results of sensory evaluation on white index and texture, the heat-induced surimi gel prepared with $5\%$ subsititution of the PRW for bulking agent of commercial surimi was not significantly different compared to that prepared with the original commercial surimi.