• Culinary science and hospitality research
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• v.20 no.2
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• pp.54-64
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• 2014

In order to enhance the firmness of retorted onion, long time, low temperature blanching(LTLT) in calcium solution was conducted. Pre-heating onion in calcium solution significantly improved its texture after high temperature sterilization as compared to conventional blanching alone. The improvement of the firmness by the LTLT blanching is related to the formation of strongly cross-linkages between carboxyl groups and divalent cations($Ca^{2+}$) by the action of pectin methy-lesterase(PME) in onion. A maximum firmness of retorted onion was obtained at the condition of pre-heating at $70^{\circ}C$ for 120min in 0.5%calcium solution. This result supports that the activity of PME and the content of bonded calcium in onion were highest at $70^{\circ}C$. Additionally, the reaction of alkali calcium with various divalent cations such as $Mg^{2+}$ provided a function to hydrolyze pectin molecules, resulting in firmer retorted onion in various calcium agents. Further investigation should be carried out to determine the optimal condition for prevention of tissue softening of various retorted vegetables.

• The Transactions of the Korea Information Processing Society
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• v.1 no.2
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• pp.254-262
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• 1994

Most of traditional approaches to leader election have been based on a node ID number. As performances were not considered in these approaches, they were not very practical. So there has been a study on leader election strategies based on performances. This paper proposes new preference based on performances. While link failures occur during the election period, the elected leader's performance may not be the expected one. We simulate these effects of link failures on the robustness at election stragies. In particular, we tried in this study to find the best of the distributed election strategies based on the bidirectional preference from the standpoint of the robustness through simulation.

• Defense and Technology
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• no.4 s.122
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• pp.62-69
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• 1989

스마트병기가 장래의 어떠한 전투에 있어서도 주요한 역할을 수행할 것은 확실하다. 이것은 현재 급속히 발달되고 있는 분야이고, 많은 새로운 개발이 모습을 나타내기 시작하고 있다. 새로운 시스템개발에서는 고성능과 신뢰성, 견고성 및 입수의 용이성등의 균형 추구가 중요하게 된다. 더욱이 스마트 병기는 재래형 병기와 완전히 자리를 바꿔앉는 것이라고 생각할 것이 아니고, 오히려 방위능력 확대를 보충하는 것으로 여겨져야 할 것이다

• Journal of the Korea Society of Computer and Information
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• v.27 no.2
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• pp.125-134
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• 2022

In this paper, we propose an extension method of the BR2K technique for enhancing the robustness of blockchain application services. The BR2K (Blockchain application, Replication & Recovery technique using Kubernetes) technique was recently developed to support the robustness of blockchain services through service replication and rapid restart. The proposed technique extends the existing BR2K technique to provide a state version, which is meta-information about the service state, and a method for safely managing it, and use the state version to determine the timing for service state recovery. Also, the technique provides systematic service state backup for service recovery and joining of new service nodes by utilizing the version information and the service registry which acts as a service recovery center in the BR2K technique. Based on this, it is possible to support new service nodes to join the replication service with consistency. As a result, new service nodes can be quickly added to the BR2K service in operation, enhancing the robustness of the BR2K service. In addition, the extended method is applied to the pilot blockchain application service and tested in a Kubernetes environment composed of virtual machines to confirm the validity of service replication consistency and rapid service recovery in the event of node failures.

• Journal of the Korea Society of Computer and Information
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• v.25 no.10
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• pp.77-86
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• 2020

In this paper, we propose a technique for blockchain service replication and recovery using kubernetes(BR2K) that robustly executes blockchain services based on replication and supports systematic recovery in case of the service failure. Blockchain services are being developed and applied in various fields such as administration, finance, and medical systems based on the features of blockchain, such as decentralization, high security, and data integrity. In such areas where service continuity is important, it is necessary to provide robustness for execution of blockchain services, and a recovery plan for service failure is also required. To this end, BR2K provides an execution replication technique that systematically supports the sustainable execution of blockchain application services. Also, it introduces a robust container registry based on the blockchain service registry, systematically supporting the recovery of service failures by using it. In addition, Truffle, a blockchain service development framework, is extended to utilize the Kubernetes container management tool, and BR2K provides a technique for rapidly deploying blockchain services using the extended framwork.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.261-265
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• 2001

Effects of isomaltooligosaccharides on the characteristics of yackwa were investigated. Yackwa was prepared by replacing honey with 0, 25, 50% isomoltooligosaccharide. Isomaltooligosaccharide decreased reducing sugar contents and increased crude fat contents of yackwa. The exterior color of yackwa prepared with isomoltooligosaccharide showed lighter, less reddish and yellowish. Addition of isomaltooligosaccharides made yackwa lighter, rougher, more brittle and softer as perceived by panels. Yackwa prepared by replacing honey with 25% isomaltooligosaccharide showed good acceptability. The acceptability was significantly correlated with hardness, aroma and greasiness. The textural characteristics including hardness, cohesiveness and gumminess were decreased by replacing honey with isomaltooligosaccharide.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.221-224
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• 2002

This study was to explain the properties of acorn sediments and characteristics in the texture of acorn mooks due to the differences in preparing conditions of acorn sediments. The hardness of mook increased at 4$^{\circ}C$ during storage. The increase rate of acorn mook's hardness after storage for 24 hrs at 4$^{\circ}C$ were higher than those of others. X-ray diffraction of the retrograded acorn mooks was little different during storage at 4$^{\circ}C$. The syneresis of acorn mook was decreased with increasing the soaking treatment. The syneresis (%) of nontreated sample (0-0) was larger than those of the others.

• Proceedings of the IEEK Conference
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• 2000.09a
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• pp.511-514
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• 2000

디지털 워터마킹이란 디지털 컨텐츠의 저작권을 보호하기 위해 보이지 않는 임의의 데이터를 미디어에 삽입하는 방법이다. 본 논문에서는 주파수 영역으로 변환된 원 데이터를 임의의 방향으로 정의된 데이터와 내적(Inner Product)하여 이를 워터마크 정보에 따라 변화시키는 방법을 제안한다. 이 방법은 비밀키가 워터마크 데이터와 연관된 것이 아니기 때문에 어떠한 종류의 데이터도 삽입할 수 있다는 장점이 있다. 사용되는 비밀키는 주파수 영역으로 변환된 원 데이터와 내적되는 임의의 데이터를 만드는데 사용된다. 또한 워터마크의 견고성을 높이기 위해, 주파수 영역으로 변환된 원 데이터와 내적된 임의의 데이터는 잡음처럼 되므로 이를 인간 시각 특성을 사용하여 모델링 하였다. 제안된 방법은 원 영상 없이 워터마크를 검출할 수 있으며. 워터마크의 견고성 실험을 위해 JPEG, Cropping, Resizing. Gaussian 잡음 등을 적응하였다.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.134-142
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• 2009

This study was conducted to identify the optimal mixing ratios of pomegranate powder or Opuntia humifusa powder for the production of jelly. To establish the amount of pomegranate powder or Opuntia humifusa powder that could be added to jelly, physicochemical sensory characteristics and textural properties were measured. Specifically, jellies were prepared using gelatin that contained a ratio of 0.5, 1, 1.5 and 2%(w/w) pomegranate powder or Opuntia humifusa powder. Sensory evaluation of the sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% pomegranate powder resulted in a high score. Similarly, the appearance, sweetness, chewiness, springiness, hardness, transparency and overall acceptability of jelly prepared using 0.5% Opuntia humifusa powder received a high score. Taken together, the results of this study suggest that pomegranate and Opuntia humifusa can be useful in the production of high quality jelly.