• Journal of Information Processing Systems
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• v.17 no.6
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• pp.1157-1169
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• 2021

Modern graphics processor unit (GPU) architectures offer significant hardware resource enhancements for parallel computing. However, without software optimization, GPUs continuously exhibit hardware resource underutilization. In this paper, we indicate the need to alter different warp scheduler schemes during different kernel execution periods to improve resource utilization. Existing warp schedulers cannot be aware of the kernel progress to provide an effective scheduling policy. In addition, we identified the potential for improving resource utilization for multiple-warp-scheduler GPUs by sharing stalling warps with selected warp schedulers. To address the efficiency issue of the present GPU, we coordinated the kernel-aware warp scheduler and warp sharing mechanism (KAWS). The proposed warp scheduler acknowledges the execution progress of the running kernel to adapt to a more effective scheduling policy when the kernel progress attains a point of resource underutilization. Meanwhile, the warp-sharing mechanism distributes stalling warps to different warp schedulers wherein the execution pipeline unit is ready. Our design achieves performance that is on an average higher than that of the traditional warp scheduler by 7.97% and employs marginal additional hardware overhead.

• Proceedings of the Korea Information Processing Society Conference
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• 2019.10a
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• pp.459-460
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• 2019

최근 블록체인의 안정성이 화제가 됨에 따라 블록체인을 응용한 시스템 적용을 통한 기록의 무결성을 보장하는 기법이 대두되고 있다. 특히, 사용자간의 현금을 거래하는 거래 시스템은 타 시스템과 비교하여 거래 기록의 무결성이 더욱 강조된다. 본 논문에서는 거래 시스템의 무결성을 보장하기 위하여 블록체인을 적용한 여러 거래 시스템을 소개한다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.225-238
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• 2024

3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed foods, an evaluation of the printing feasibility of various food pastes, including materials that cannot be printed natively, is necessary. Most animal resources, such as meat, milk, and eggs, are not inherently printable; therefore, the rheological properties governing printability should be improved through pre-/post-processing or adding appropriate additives. This review provides the latest progress in extrusion-based 3D printing of animal resource-based inks. In addition, this review discusses the effects of ink composition, printing conditions, and post-processing on the printing performance and characteristics of printed constructs. Further research is required to enhance the sensory quality and nutritional and textural properties of animal resource-based printed foods.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.877-881
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• 2011

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.103-108
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• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• IE interfaces
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• v.11 no.3
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• pp.65-75
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• 1998

This research considers the problem of scheduling jobs on parallel machines with non-common due dates and additional resource constraints. The objective is to minimize the total absolute deviation of job completion times about the due dates. Job processing times are assumed to be the same. This problem is motivated by restrictions that occur in the handling and processing of jobs in certain phases of semiconductor manufacturing and other production systems. We examine two problems. For the first of these, the number of different types of additional: resources and resource requirements per job are arbitrary. The problem is formulated as a zero-one integer linear programming and the Lagrangian relaxation approach is used. For the second case, there exists one single type of additional resource and the resource requirements per job are zero or one. We show how to formulate the problem as an assignment problem.

• Journal of Information Processing Systems
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• v.16 no.4
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• pp.896-914
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• 2020

With the rapid growth of network traffic, a large number of connected devices, and higher application services, the traditional network is facing several challenges. In addition to improving the current network architecture and hardware specifications, effective resource management means the development trend of 5G. Although many existing potential technologies have been proposed to solve the some of 5G challenges, such as multiple-input multiple-output (MIMO), software-defined networking (SDN), network functions virtualization (NFV), edge computing, millimeter-wave, etc., research studies in 5G continue to enrich its function and move toward B5G mobile networks. In this paper, focusing on the resource allocation issues of 5G core networks and radio access networks, we address the latest technological developments and discuss the current challenges for resource management in 5G.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.05a
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• pp.437-440
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• 2021

지난 10년 동안 기계학습을 통해 자연어 처리 분야에서 많은 발전이 있었다. Machine translation, question answering과 같은 문제는 사용 가능한 데이터가 많은 언어에서 높은 정확도 성능 결과를 보여준다. 그러나 low-resource 언어에선 동일한 수준의 성능에 도달할 수 없다. 카자흐어는 형태학적 분석을 위해 구축된 대용량 데이터셋이 없으므로 low-resource 환경이다. 카자흐어는 단일 어근으로 수백 개의 단어 형태를 생성할 수 있는 교착어이다. 그래서 카자흐어 문장의 형태학적 분석은 카자흐어 문장의 의미를 이해하는 기본적인 단계이다. 기존에 존재하는 카자흐어 데이터셋은 구체적인 형태학적 분석의 부재로 모델이 충분한 학습이 이루어지지 못하기 때문에 본 논문에서 새로운 데이터셋을 제안한다. 본 논문은 low-resource 환경에서 높은 정확도를 달성할 수 있는 신경망 모델 기반의 카자흐어 형태학 분석기를 제안한다.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.6
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• pp.1277-1282
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• 2015

This paper describes a research for improvement official approval of information processing in national technical qualification. In this paper, we analysis the contents of current exams and propose the new evaluation method of practical exam in information processing fields through grafting new trends of ICT and ability unit, fulfillment criteria in national competency standards(NCS). Also, we have verified the effect of exam through the pilot test. In the future, we will apply the new exams after the revision of guidelines for marking questions by expert group in its duty fields basis on this research