• Proceedings of the Korean Information Science Society Conference
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• 2002.04b
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• pp.199-201
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• 2002

데이터베이스시스템에서 트랜젝션의 동시성제어에 관련된 문제를 해결하고 성능을 향상시키기 위해서 않은 기법들이 소개되어졌다. 그 중에서 멀티버전(Multi-Version) 알고리즘은 각 트랜잭션간의 상호간섭을 최소화시키면서 동시성을 향상시키기 위한 알고리즘 중 하나이다 하지만 멀티버전 알고리즘은 데이터베이스이 레코드에 대한 버전을 저장하기 위한 저장공간의 낭비와 버전에 대만 최신의 정보론 유지하기 위한 Garbage Collection 연산의 부하가 따른다. 본 논문에서는 트랜잭션간의 동시성을 망상시키기 위한 방법으로 시스템의 메모리 광간에 일시적인 레코드의 버전을 생성하여 버전 풀(Version Pool)을 관리하여 레코드의 안정된 버전(Stable version)을 관리할 수 있는 기법을 제안한다. 판독트랜잭션은 안정된 버전을 찾기 위해 별도의 연산에 대한 부하없이 버전 플에서 가장 먼저 생성된 버전을 읽어오기만 하면 된다. 또한 갱신 트랜잭션은 로크(Lock)을 사용하지 않고 레코드의 갱신을 데이터베이스에 곧바로 반영하며, 판독 트랜잭션도 판독연산에 로크를 사용하지 않고 버전 풀에서 관리하는 레코드의 안정된 버전을 선택하여 읽어 가는 기법을 제안한다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.119-125
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• 2016

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

• Journal of Food Hygiene and Safety
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• v.31 no.4
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• pp.304-309
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• 2016

This study was assessed stability of ethanolic extract from Cirsium setidens Nakai that will be applied for development of functional foods and ingredients. We evaluated pectolinarin content, total phenol content and antioxidant activity (DPPH radical scavenging activity and FRAP assay) of ethanolic extract from C. setidens Nakai against various temperature (4, 25 and $50^{\circ}C$) and pH (4.0, 7.0 and 10.0). Our results show that the pectolinarin and total phenol contents in ethanolic extract from Cirsium setidens Nakai slightly reduced during the storage periods. Moreover, the DPPH radical scavenging activity at $4^{\circ}C$ was higher than those of other temperature. Pectolinarin content, total phenol content and DPPH radical scavenging activity of ethanolic extract from Cirsium setidens Nakai at acidic (pH 4.0) and neutral (pH 7.0) pH ranges were higher than at alkaline pH ranges. These results indicate that the optimum storage condition of C. setidens Nakai ethanol extract are temperature $4^{\circ}C$ and pH 4.0-7.0 ranges.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.58-63
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• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.103.1-103
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• 2003

건조 생약재의 위생화 수단으로 방사선 조사 기술의 적용 가능성을 검토하기 위하여 감마선 조사 생약의 효능 변화유무를 평가하고자 하였다. 본 연구에서는 감마선 조사 시료와 비조사 시료가 생체의 산화적 손상을 억제하는 효과를 비교하기 위하여 방사선에 의한 산화적 손상에 대한 효과를 측정하였다. 감마선 조사(10 kGy) 생약재(H-113) 및 비조사 생약재(H-113) 추출물을 처리하여 배양한 사람 림프구에 방사선을 조사한 후, 단세포전기영동(single-cell gel electrophoresis, SCGE; comet assay)을 수행하여 DNA 상해 경감정도를 관찰하였다. 또한 방사선 조사 및 비조사 생약재(H-113) 추출물을 투여한 생쥐에 8 Gy의 감마선을 조사한 후, 간에서 지질과산화 정도를 비교·관찰하였다. 한편 DPPH 라디칼과 hydroxyl 라디칼 소거효과를 시험관내에서 상호 비교하였다. 감마선 조사 생약재(H-113)는 단세포전기영동, 지질과산화, DPPH 및 hydroxyl 라디칼 소거시험에서 비조사 생약재 (H-113)와 유사한 효과를 나타내어 효능 차이가 인정되지 않았다. 이는 생약재의 여러 가지 고유 효능 중 일부의 안정성을 확인한 것으로 생각되며, 이러한 결과를 바탕으로 감마선 조사 생약재의 고유 효능의 안정성에 관한 체계적인 연구결과를 얻는다면 생약재의 위생화 수단으로 감마선 조사 기술의 이용이 실용화될 수 있을 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.113-119
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• 2005

This study was performed to evaluate the effects of the addition of medicinal herb extracts on shelf-life and quality of seasoning beef. The pH of seasoning beef treated with medicinal herbs was more stable than those without medicinal herbs. The moisture content of non-treated group decreased than that of group treated with medicinal herbs. The shear forces of seasoning beef revealed that non-treated group and other group treated with medicinal herbs were higher than those with medicinal herb extracts less than 0.5% adding medicinal herb extracts. As the storage time increased, the redness of group treated with 2.0% medicinal herbs was most stable among the seasoning beef color. The increase of TBA value was observed as the storage period increased. The total bacterial count of non-treated group was detected to 10$^{8}$ CFU/g, but that of group with medicinal herbs was counted from 10$^4$ CFU/g to 10$^{5}$ CFU/g at 6 days of storage time. The sensory evaluation indicated that the changes of group treated with various concentration of medicinal herbs were scored relatively higher than that of non-treated groups.

• Korea Petroleum Association Journal
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• no.1 s.71
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• pp.90-97
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• 1987

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.1063-1068
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• 2006

본 논문에서는 PAN에서의 빠르고 안정성 있는 서비스 탐색방법으로 그룹관리와 지역캐시를 이용한 논리적 메쉬구조 기법을 제안하고자 한다. 이 기법은 PAN 내부의 노드들을 하나의 그룹으로 관리하는데, 각 노드들은 그룹에 속한 모든 노드들의 정보를 지역캐시로 저장하고 있어 논리적인 메쉬구조를 가지게 된다. 이 지역캐시 정보는 가입과 탈퇴 방법을 통해 각 노드에게 저장되므로 탐색시 발생하는 브로드캐스팅 트래픽을 감소시킬 수 있다. 이때 논리적 메쉬구조를 사용하여 전송하므로 직접전송을 통한 빠른 전송이 가능하다. 또한 이런 논리적 메쉬구조는 특정 서비스의 탐색을 위해 중간에 다른 노드나 레지스트리 서버를 거치지 않으므로 레지스트리 의존 구조에 비해 상대적으로 안정성이 있다. 이 서비스 탐색 방법은 향후 상황정보 공유를 위한 프레임워크에 상황정보 탐색 모듈로서 반영 될 수 있을 것이며 웨어러블 컴퓨팅에도 적용 가능하다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.4 no.4
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• pp.387-390
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• 2003

The microbiological stability was examined by detecting the growth of microorganisms in the closed bottles under anaerobic long-term storage at $25^{\circ}C$ and 35$^{\circ}C$. Microbial growth was examined by a microscope and total cell number on a plate medium was quantitatively measured. There was no observed microbial growth in biodiesel for 90 days.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.536-541
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• 1989

In present paper, we investigated the quality stability of frozen seasoned anchovy meat products during storage at $-25\;{\pm}\;2^{\circ}C$. The pH and VBN contents of the products revealed a tendency to increase slightly during frozen storage 150 days. Viable cell counts and histamine contents of products are $0.8-2.6\;{\times}\;10^5/g,\;70.6-76.7 mg/100g$, respectively. In changes of fatty acid composition, percentage of polyenes such as eicosapentaenoic docosahexaenoic acid slightly decreased, while that of saturates and monoenes increased during frozen storage, The results of changes in POV, TBA values, color values, drips and salt extractable nitrogen contents during frozen storage showed that lipid oxidation and freeze denaturation of products could be retarded, and flavor could be enhanced by adding 0.2% sodium erythorbate and 12.8% emulsion curd.