• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.113-124
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• 2017

The existing social search has a problem that search results are not suitable for a user since it does not take into account the recency of the user profile and the interests of similar users. Therefore, studies on a social search considering a temporal attribute and the interests of other users are required. In this paper, we propose a social search scheme that takes into account the recent interests of a user by time and the interests of the most similar users. The proposed scheme analyzes the activity information of a social media user in order to take into account the recent interests of the user. And then the proposed scheme improves the satisfaction and accuracy of search results by combining the interests of similar users with the analyzed information and performing ranking, It is shown through performance evaluation that the proposed scheme outperforms the existing scheme.

• Journal of Biosystems Engineering
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• v.26 no.6
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• pp.571-578
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• 2001

Production of green pepper has increased for ten years in Korea, as customer's preference of a pepper tuned to fiesta one. This study was conducted to develop an on-line fading algorithm of green pepper using machine vision and aimed to develop the automatic on-line grading and sorting system. The machine vision system was composed of a professive scan R7B CCD camera, a frame grabber and sets of 3-wave fluorescent lamps. The length and curvature, which were main quality factors of a green pepper were measured while removing the stem region. The first derivative of the thickness profile was used to remove the stem area of the segmented image of the pepper. A new boundary was generated after the stem was removed and a baseline of a pepper which was used for the curvature determination was also generated. The developed algorithm showed that the accuracy of the size measurement was 86.6% and the accuracy of the bent was 91.9%. Processing time spent far grading was around 0.17 sec per pepper.

• Journal of Korea Multimedia Society
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• v.11 no.11
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• pp.1566-1574
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• 2008

Researches of current information searching focus on providing personalized results as well as matching needed queries in an enormous amount of information. This paper aims at discovering hidden knowledge to provide personalized and inferred search results based on the ontology with categorized concepts and relations among data. The current searching occasionally presents too much redundant information or offers no matching results from large volumes of data. To lessen this disadvantages in the information searching, we propose an inference algorithm that supports associated and inferred searching through the Jess engine based on the OWL ontology constraints and knowledge expressed by SWRL with association rules. After constructing the personalized preference ontology for domains such as restaurants, gas stations, bakeries, and so on, it shows that new knowledge information generated from the ontology and the rules is provided with an example of the domain of gas stations.

• Journal of KIISE:Computing Practices and Letters
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• v.15 no.1
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• pp.38-46
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• 2009

With the rapid increase in the number of Web documents, the problem of information overload is growing more serious in Internet search. In order to ease the problem, researchers are paying attention to personalization, which creates Web environment fittingly for users' preference, but most of search engines produce results focused on users' queries. Thus, the present study examined the method of producing search results personalized based on a user's understanding level. A characteristic that differentiates this study from previous researches is that it considers users' understanding level and searches documents of difficulty fit for the level first. The difficulty level of a document is adjusted based on the understanding level of users who access the document, and a user's understanding level is updated periodically based on the difficulty of documents accessed by the user. A Web search system based on the results of this study is expected to bring very useful results to Web users of various age groups.

• The Journal of Society for e-Business Studies
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• v.10 no.2
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• pp.109-132
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• 2005

With the flood of multimedia contents over the digital TV channels, the internet, and etc., users sometimes have a difficulty in finding their preferred contents, spend heavy surfing time to find them, and are even very likely to miss them while searching. In this paper we suggests two-step clustering technique using time schema on how the system can recommend the user's preferred contents based on the collaborative filtering that has been proved to be successful when new users appeared. This method maps and recommends users' profile according to the gender and age at the first step, and then recommends a probabilistic item clustering customers who choose the same item at the same time based on time schema at the second stage. In addition, this has improved the accuracy of predictions in recommendation and the efficiency in time calculation by reflecting feedbacks of the result of the recommender engine and dynamically update customers' preference.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.125-135
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• 2016

This study investigated the quality characteristics of muffins containing Actinidia polygama powder, which is well known for its various functions and biological activity. With increasing Actinidia polygama powder, the volume, height and specific volume increased significantly. The height of the muffins prepared with Actinidia polygama powder was higher than that of the control group. The pH of the muffin decreased significantly with increased levels of Actinidia polygama powder. The moisture of samples raged from 26.83% to 30.86%. The L- and b-value decreased, while a-value increased, with increasing amounts of added Actinidia polygama powder. Textural profile analysis showed that the hardness, springiness and chewiness were decreased with increasing Actinidia polygama powder contents. As the Actinidia polygama powder content increased, 1,1-diphenyl-2picriylhydrazyl(DPPH) radical scavenging also significantly increased. The sensory evaluation results indicated that the group of 3% Actinidia polygama powder recorded the highest overall preference score at 6.20. The quality characteristics of the 3% added samples exhibited significantly similar or higher values as compared to those of the conrols, raising the possibility of development in health-functional muffins.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.650-657
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• 2004

The objective of this study was to seek the best recipe for making Gamdanja. Gamdanja is a kind of rice cake made from persimmon extract and winy flour, with a little salt mixed into the waxy flour. The method involved boiling the persimmon extract and beating in the waxy rice powder until all the waxy flour had been added. The procedure was as follows: Gamdanja containing different ratios of ingredients, such as persimmon extract (23, 23.5 and 24 hrs) and waxy rice flour (160 and 180g). The most desirable recipe was determined after sensory examination and mechanical tests using texture, moisture content and colorimeter measurements. The results of the sensory evaluation showed that Gamdanja made using persimmon extracted for 23.5 hrs, with the additional of 160g of winy flour gave the higher scores for QDA profile, chewiness, delicacy and after swallowing preference than the other ratios. The results of the acceptance test also showed that the Gamdanja made using the persimmon extracted for 23.5 hrs with 160g of waxy rice flour was the best mix in every respect, such as for color and overall acceptability. In the textural analysis of Gamdanja, the hardness, adhesiveness, gumminess and chewiness were increased by the additiong of furtherway lour. The moisture content of Gamdnja with persimmon extracted for 23 hrs was higher an those extracted for 23.5 and 24 hrs. The L-, a- and values of Gamdanja were increased with decreasing waxy flour. The sensory and mechanical examinations showed the overall quality of Gamdanja had positive correlations with delicacy and color, but negative correlations with hardness, adhesiveness, gumminess, and chewiness. As a result of these tests, the most desirable recipe for the Gamdanja was persimmon extracted for 23.5 hrs with the additional of 160g of waxy rice flour, containing $1\%$ salt and a moisture content of $45.87\%$.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.50-58
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• 1987

This study was conducted to examine the changes of sensory and instrumental characteristics focusing on flavor and texture of cooked rice with Akibare(Japonica type) and Milyang 23(hybrid of Japonica and Indies) under two different storage temperatures. The changes of sensory characteristics were not significant throughout the storage of 70 days at $5^{\circ}C$, but were significant after 30 days storage at $30^{\circ}C$. The stepwise regression showed that stickiness, gloosiness and off-flavor of rice effected on overall preference in old rice stored at $30^{\circ}C$. As making storage temperature be tiger and period be longer, hardness, springiness, gumminess and chewiness were increased further but cohesiveness and adhesiveness were decreased in the texture changes of cooked rice measured by Instron.

• Journal of Information Technology and Architecture
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• v.10 no.2
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• pp.251-261
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• 2013

The appearance of various mobile Internet environment access to existing networks of mobile devices is easier to tell. In addition, mobile device users to use the wireless environment than a wired environment, user profile information is readily available features. Mobile devices have features that use alone. These characteristics of mobile devices to apply the personalization service is the best system. This paper proposes for mobile device users a personalized mobile music content recommendation service. This service propose to utilizes the user's access history information using time-weighting and collaborative filtering. Access history information can find out information of user interest. Using this information, consider the preference of music genre and time-weighted based on the recommendations makes the music. This method the problem of the traditional music recommendation system, point user's favorite music genre is changing over time do not consider that to solve the problem.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.