• Food Science and Biotechnology
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• 제16권2호
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• pp.255-259
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• 2007

The effects of temperature heating-up rate and pressure building-up phase on the inactivation of Listeria innocua ATCC 33090 were evaluated in buffered peptone water. The number of L. innocua was reduced by 5.57 and 6.52 log CFU/mL during the nonisothermal treatment (the come-up time followed by isothermal process) and the isothermal treatment, respectively, at $60^{\circ}C$. When compared to the isothermal treatment (0.76$33.2^{\circ}C/min$ of temperature heating-rate. The effect of the combined high pressure and thermal processing on the inactivation of L. innocua increased with increasing pressure and temperature. At all temperature levels from 40 to $60^{\circ}C$ under 700 MPa, L. innocua was not detected by enrichment culture (>7 log reduction).

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제16권9호
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• pp.2882-2903
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• 2022

Image super-resolution (SR) processing is of great value in the fields of digital image processing, intelligent security, film and television production and so on. This paper proposed a densely connected deep learning network based on cascade architecture, which can be used to solve the problem of super-resolution in the field of image quality enhancement. We proposed a more efficient residual scaling dense block (RSDB) and the multi-channel cascade architecture to realize more efficient feature reuse. Also we proposed a hybrid loss function based on L₁ error and L_∞ error to achieve better L_∞ error performance. The experimental results show that the overall performance of the network is effectively improved on cascade architecture and residual scaling. Compared with the residual dense net (RDN), the PSNR / SSIM of the new method is improved by 2.24% / 1.44% respectively, and the L_∞ performance is improved by 3.64%. It shows that the cascade connection and residual scaling method can effectively realize feature reuse, improving the residual convergence speed and learning efficiency of our network. The L_∞ performance is improved by 11.09% with only a minimal loses of 1.14% / 0.60% on PSNR / SSIM performance after adopting the new loss function. That is to say, the L_∞ performance can be improved greatly on the new loss function with a minor loss of PSNR / SSIM performance, which is of great value in L_∞ error sensitive tasks.

• 한국식품과학회지
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• 제34권2호
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• pp.164-169
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• 2002

국내산 포도품종을 이용하여 5가지 포도주 G(거봉100%), M(머루100%), C(캠벨100%), GM(거봉70%+캠벨30%), GC(거봉70%+캠벨30%)를 제조하여, 발효 과정 및 저장 중 포도주의 색도 변화를 분석하였다. 각 포도주의 총 페놀함량은 G는 712.6 mg/L, M은 3,472.9 mg/L, C는 2,209.4 mg/L, GM은 2,019.4 mg/L, GC는 1,184.5 mg/L이었으며, 각품종별 유의적인 차이를 보였다(p<0.001). 총 페놀함량과 L, a, b value간에는 상관관계를 보이지 않은 반면, hue와 intensity는 총 페놀함량과 상관관계를 보였다. 총 페놀함량, hue, intensity는 각 포도 품종간 유의적인 차이를 보였다(p<0.01, p<0.001). Hue는 총 페놀함량과 음의 상관관계$(r^2=0.8660,\;p<0.0001)$를, intensity는 양의 상관관계$(r^2=0.8304,\;p<0.0001)$를 가졌다. 이상의 결과로, 적포도주의 총 페놀함량은 다음과 같은 간단한 방정식에 의해 구할 수 있을 것이다. $$Y_{Total\;phenolic\;content(mg/L)}=3319.3-X_{Hue}/2208.36,$$ $$Y_{Total\;phenolic\;content(mg/L)}=1230.97-X_{intensity}/98.93$$

• 한국식품위생안전성학회지
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• 제39권4호
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• pp.343-352
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• 2024

본 연구는 한국전통식품인 김치에서 분리한 W. cibaria SPM402, L. paracasei SPM412의 포괄적인 항 치주염 효과를 확인하였다. WC402 10 mg/mL농도에서 P. gingivalis 의 생물막 형성이 37.30±8.23%, LP412 10 mg/mL에서 51.36±5.95% 억제되었고, F. nucleatum의 생물막 형성의 경우 WC402 10 mg/mL에서 76.77±2.77%, LP412 10 mg/mL에서 95.99± 0.73% 억제되었다. LP412 10 mg/mL에서 P. gingivalis 부착소인 fimA의 RQ값이 0.08±0.05로 약 12배 감소함을 확인하였고, F. nucleatum의 부착소인 radD의 RQ값은 0.08±0.008으로 radD는 거의 90배 이상 억제되었다. 사람 잇몸 상피세포주인 YD-38에 Pg OMV에 의한 염증반응을 유도 후 WC402 15 mg/mL 처리 결과 IL-1β유전자 발현이 약 150배 가량 억제되었고, LP412 0.1 mg/mL 처리 결과 IL-1β유전자 발현이 약 3.6배 가량 억제됨을 확인하였다. YD-38세포주에 F. nucleatum에 의한 염증반응을 유도 후 1 mg/mL의 WC402를 처리한 결과 IL-8유전자 발현이 약 3배 정도, 1 mg/mL의 LP412를 처리한 결과 IL-8유전자 발현이 약 5.6배 정도 억제되었다. 이상의 결과를 볼 때 W. cibaria SPM402, L. paracasei SPM412는 구강병원성 세균의 생물막 형성 관련 병인인자 발현 억제, 직접적인 생물막 형성 억제 및 병원성 세균에 의해 유도된 염증반응을 효과적으로 억제하는 기능을 보유한 균주로 구강질환에 대한 치료제나 구강 건강에 도움이 되는 구강 건강기능성 식품으로 사용될 가능성이 있음을 확인하였다.

• Journal of applied mathematics & informatics
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• 제17권1_2_3호
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• pp.229-244
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• 2005

In this paper, we study the third order ordinary differential equation : $$x'(t)=f(t,x(t),x'(t),x'(t)),t{\in}(0,1)$$ subject to the boundary value conditions: $$x'(0)=x'(\xi),x'(1)=^{m-3}{\Sigma}_{i=1}{{\beta}x'({\eta}i),x'(1)=0}$$. Here ${\beta}_{i}{\in}R,\;^{m-3}{\Sigma}_{i=1}\;{\beta}_{i}\;=\;1,\;0<{\eta}_1<{\eta}_2<{\cdots}<{\eta}_{m-3}<1,\;0<\xi<1$. This is the case dimKer L = 2. When the ${\beta}_i$ have different signs, we prove some existence results for the m-point boundary value problem at resonance by use of the coincidence degree theory of Mawhin [12, 13]. Since all the existence results obtained in previous papers are for the case dimKerL = 1, our work is new.

• 농촌계획
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• 제16권3호
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• pp.11-17
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• 2010

With international attention to the rural landscape, there have been landscape management and conservation efforts. Because it contains characteristics of rural area, rural landscape has been recognized as an important component of rurality. With rural amenity resources survey projects launched since 2005, rural landscape categorization and evaluation such as resource value, use value, beauty, originality, traditionality, maintenance are performed by expert questionnaire survey and 100 rural amenity resources are selected. In this study, we performed fractal analysis for developing evaluation system of the rural landscape photographs. In evaluating processes, main and surrounding landscape are separated and fractal indexes are calculated and analyzed with beauty value scoured by experts. Results show that beauty value is not significantly related with fractal index but differences of main and surrounding landscape fractal index.

• 환경생물
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• 제21권4호
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• pp.377-383
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• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회A
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• pp.1810-1814
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• 2008

A small L-type megasonic module for nano-pattern cleaning was designed and manufactured. The impedance graph of the quartz waveguide with a piezoelectric actuator was predicted using finite element method (FEM). The peak value of the piezoelectric actuator alone was 3.373 MHz, which was the same as the experimentally measured value of 3.373 MHz (0.0% error). In addition, the maximum impedance value of the quartz waveguide with the actuator was 3.373 MHz, which agreed well with the measured value of 3.362 MHz (0.3% error). The acoustic pressures of a conventional megasonic system (3 MHz) and the developed system under similar conditions were measured and compared. The results showed that the maximum values and standard deviations of the developed system decreased by 29% and 18%, respectively, compared with the conventional type. This suggests that the small L-type would have higher particle removal efficiency with lower possibilities of pattern damages.

• 대한화학회지
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• 제65권5호
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• pp.309-312
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• 2021

The solvolysis of (1s)-(+)-menthyl chloroformate (1) were studied kinetically in 28 pure and various mixed solvents. The analysis using the extended Grunwald-Winstein equation in the solvolysis of 1 obtained the l value of 2.46 ± 0.18, the m value of 0.91 ± 0.07, and the correlation coefficient of 0.950. The solvolysis of 1 might proceed via an associative S_N2 mechanism enhancing bond making than bond breaking in the transition state (TS). The value of l/m is 2.7 within the ranges of value found in associative S_N2 reaction. This interpretation is further supported by a relatively large solvent kinetic isotope effect (SKIE, 2.16).

• 한국식생활문화학회지
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• 제23권2호
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.