• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.439-446
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• 2007

We carried out this experiment on the purpose to investigate the quality properties of aseptic-packaged cooked rice by cultivars in 2006. Brown rice was milled for white rice to 89.6% weight of it. Based on cluster analysis of acceptance of sensory evaluation, eleven rice cultivars of 29 cultivars had superior palatability. Whiteness(r=0.42, p<5%), lightness(r=0.39, p<5%), Toyo value(r=0.35, p<10%), and moisture content(r=0.33, p<10%) of milled rice were correlated positively with acceptability. Protein content(r=-0.40, p<5%), expansion rate(r=-0.68, p<1%) and water absorption rate(r=-0.42, p<5%) of milled rice, and yellowness(r=-0.45, p<5%) of aseptic-packaged cooked rice were negatively correlated. In sensory evaluation, correlation coefficients of taste and texture with acceptability were higher than those of appearance and flavor. During storage, hardness and cohesiveness of aseptic-packaged cooked rice before reheating were increased and decreased, but those after reheating had no difference based on storage period and cultivar. On the contrary, whiteness of reheated aseptic-packaged cooked rice with no distinct differences before reheating was decreased during storage. There were no significant differences of texture property, color characteristics and moisture contents by cultivar during storage.

• Korean Journal of Food Science and Technology
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• v.49 no.5
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• pp.474-479
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• 2017

Five types of coffee bean, which are usually imported and consumed in Korea, were roasted at $250^{\circ}C$ for 15 min and extracted by using a filter coffee machine. The physicochemical properties, functional components, and radical scavenging activity of coffee bean extracts were investigated. The pH of extract was the highest among the extracts and the soluble solid contents of extracts were $0.9-1.0^{\circ}Bx$. The acidity of the extracts was in the range from 0.46-0.55%, which was not significantly different from the control. Indonesian coffee bean extract showed the highest brown color intensity and contained the highest amounts of caffeine and chlorogenic acid. The highest total polyphenol content was found in Kenyan coffee bean extract. Coffee bean extracts from Indonesia and Kenya showed significantly higher radical scavenging activities than the other extracts. This study showed that coffee bean extracts from Indonesia and Kenya contained a large number of bioactive compounds and high antioxidant activity.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.212-219
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• 2020

The physicochemical characterstics of El Salvadoran Coffea arabica cv. Bourbon coffee extracts under various roasting conditions were investigated. Green beans were roasted under four different conditions (Light-medium, Medium, Moderately dark, and Very dark). The coffee extracts were prepared by using the espresso or drip methods. As the roasting degree increased, the coffee bean moisture content decreased and the ash content increased. The lightness and yellowness of the beans and coffee extracts decreased along with the increasing roasting degree. In the drip coffee, the reducing sugar content decreased and the pH value increased along with the increasing roasting degree. Both in the espresso and drip coffee, total organic acid and chlorogenic acid contents decreased, while the caffeine content increased along with the increasing roasting degree. Therefore, it is suggested that the roasting degree affects the physicochemical characteristics of coffee extracts.

• Journal of Digital Convergence
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• v.14 no.4
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• pp.111-128
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• 2016

The purpose of this study was to analyze domestic research trends of social learning in higher education, and find out educational implications with regard to the effectiveness of social learning. The 63 articles on social learning were finally analyzed, which were published in KCI journals. The results are as follows: Firstly, in respect of research contents, the research area of utilization and the survey methods were most frequently used in those studies. Secondly, as to the use of SNS, the analyzed studies were centralized on Facebook and Formal Structured Learning. Thirdly, as for the effectiveness of SNS, the experimental studies showed that social learning has an effective impact on the learning outcomes, learning processes, and learners' characteristics. In addition, survey studies most frequently set the independent variables as learners' characteristics and the dependent variables as participation, satisfaction, and academic achievement. This research has a significance in terms of verifying the educational implications of social learning, and providing the preliminary data to facilitate the performance for the effective social learning.

• Smart Media Journal
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• v.9 no.2
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• pp.16-21
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• 2020

Recently, mobile traffic is increasing exponentially as major traffic is transferred to IoT and visual media data in the dissemination of mobile communication terminals and contents use. In order to overcome the limitations of the existing LTE system, 5G mobile communication technology (5G) is a technology that meets 1000 times data traffic capacity, 4G LTE system acceptance, low latency, high energy efficiency, and high cost compared to 4G LTE system. The path loss due to the use of the frequency domain is very high, so it may be difficult to provide a service compared to the existing 4G LTE system. To overcome these shortcomings, various techniques are under study. In this paper, small cell technology is introduced to improve the system performance of 5G mobile communication systems. The performance is analyzed by comparing the results of small cell technology application, macro communication and small cell communication, and the results of the proposed algorithm application for power control. The analysis results show that the use of small cell technology in the 5th generation mobile communication system can significantly reduce the shadow area and reduce the millimeter wave path loss problem.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.5
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• pp.61-76
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• 2018

Everything is coming into the world of network where modern people are living. The Internet of Things that attach sensors to objects allows real-time data transfer to and from the network. Mobile devices, essential for modern humans, play an important role in keeping all traces of everyday life in real time. Through the social network services, information acquisition activities and communication activities are left in a huge network in real time. From the business point of view, customer needs analysis begins with SNS data. In this research, we want to build an automatic collection system of SNS contents of web environment in real time using Python. We want to help customers' needs analysis through the typical data collection system of Instagram, Twitter, and YouTube, which has a large number of users worldwide. It is stored in database through the exploitation process and NLP process by using the virtual web browser in the Python web server environment. According to the results of this study, we want to conduct service through the site, the desired data is automatically collected by the search function and the netizen's response can be confirmed in real time. Through time series data analysis. Also, since the search was performed within 5 seconds of the execution result, the advantage of the proposed algorithm is confirmed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Journal of Korean Society of Environmental Engineers
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• v.39 no.12
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• pp.723-732
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• 2017

As the development of ICT technology, in order to solve the problem of scattered water information's availability, WINS(Water management Information Networking System) by the Ministry of Land, Infrastructure and Transport was established and has been operated since 2004. However, there has been a disadvantage of providing specialized and limited information to the water resources sector mainly and a lack of active sharing of information because of no compulsory provision of information sharing between participants. In order to solve these problems, this paper carried out system development study, to do this, the status of domestic water information was surveyed and domestic and overseas related systems were compared and analyzed. The latest ICT technology was used to realize the contents as screen, and the user interface definition was created to present a role model of integrated water management through maximizing visualization by combining GIS and realtime data and providing space-time integrated information. These prior studies reached to actual construction of the ICT-based integrated management system for water information by K-water. This system is in service to the public installed in the water information portal, "MyWater".

• Journal of Digital Convergence
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• v.10 no.11
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• pp.427-432
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• 2012

The article herein suggested a compound repository and a descriptive method to develop a compound knowledge process. A data target saved in a compound knowledge repository suggested in this article includes all compound knowledge meta data and digital resources, which can be divided into the three following factors according to the purpose: user roles, functional elements, and service ranges. The three factors are basic components to describe abstract models of repository. In this article, meta data of compound knowledge are defined by being classified into the two factors. A component stands for the property about a main agent, activity unit or resource that use and create knowledge, and a context presents the context in which knowledge object are included. An agent of the compound knowledge process performs classification, registration, and pattern information management of composite knowledge, and serves as data flow and processing between compound knowledge repository and user. The agent of the compound knowledge process consists of the following functions: warning to inform data search and extraction, data collection and output for data exchange in an distributed environment, storage and registration for data, request and transmission to call for physical material wanted after search of meta data. In this article, the construction of a compound knowledge repository for recommendation system to be developed can serve a role to enhance learning productivity through real-time visualization of timely knowledge by presenting well-put various contents to users in the field of industry to occur work and learning at the same time.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.14-19
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• 2007

Caffeine is one of the most well known stimulants which can potentially increase mental performance, release fatigue and decrease depression. Green beans from different soils and climates contain different levels of caffeine, and as well as extracted coffee with different roasting and extracting methods. An investigation looking at pH, acidity, extractable solid and caffeine contents was assessed according to roasting and extracting conditions of various coffee beans. Brazilian coffee beans did not show much variation in pH with respect to roasting and extracting temperature, however, acidity increased in low roasting and extracting temperatures. This was however most prominently observed in Ethiopian and Indonesian coffee beans. The large expansion of coffee bean cells renders them highly porous to the passage of water, consequently extracted solids were found to increase with increasing temperature. This was especially apparent in Columbian coffee which had the highest extracted solids. The amount of caffeine extracted from coffee beans also increased with the higher temperature extraction. The Indonesian and Vietnam robusta coffee varieties showed the highest caffeine content.