• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.190-195
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• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• KIEAE Journal
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• v.16 no.6
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• pp.77-82
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• 2016

Purpose: Almost every research carried out in our country against the natural disaster is focused on the temporary facilities such as temporary housing, emergency shelter and as a result, it is very hard to find out researches on the ordinary houses which installed integrated systems of hazard-resistant against the natural disaster. Method: To conduct this research, categorizing process for design, structural, environmental and installation elements found in the Hazard-Resistant and Reduction House built for sale in Japan was performed. Result: In this study, several design concepts and subordinate items are recommended for hazard-resistant housing. First, design concept of 'Preparedness' which means security and access to the storage storing goods especially food & beverage for the emergencies is needed. The subordinate items consist of security of stocking space, diversified and circular storage system, and safety storage system. Second, design concept of 'Security' which means security of physical safety space and rapid recovery to returning to daily life against natural disaster is needed. The subordinate items consist of many items including not only structure and facilities but also architectural design method. And finally, design concept of 'Maintenance, Support and Return' which means minimizing the physical and psychological damages and support safety and physical conditions of the victims from the impact of the disaster to returning to daily life is needed. The subordinate items consist of high efficiency insulation/airtightness design, microclimate design, combination of photovoltaic system and storage battery, non-power appliance system against the power failure, storing system for drinking water, rainwater storing and utilization system.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.32 no.1
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• pp.44-51
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• 2009

A bonded warehouse is the warehouse located in bonded area. It functions not only as a general warehouse but also as a place for managing the work related to import and export bonded goods. As a general warehouse, it uses the rack system to store the goods and the folk lift truck to move the unitized goods. The operation of the storing system closely related to the efficiency of space uses in a warehouse and vehicle working. Thus, vehicle performance measured in distance units in the ware-house could be used as one of the key performance measure in warehouse system. This paper focuses on the operation efficiency of the bonded warehouse which uses rack system for the storing and the folk lift truck for moving goods. The method of load allocation for balancing the rack uses and vehicle operation for maximizing efficiency are the specific concerns in this paper. The simulation study is conducted to find a policy for efficient vehicle operation based on balanced rack utilization, and the favorable result for the system operation would lead the usable proposal in vehicle operation.

• Journal of Information Technology Applications and Management
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• v.12 no.3
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• pp.27-39
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• 2005

The Semantic Web has increased the interest in ontologies recently Ontology is an essential component of the semantic web and continues to change and evolve. We consider versions management schemes in ontology. We study a set of changes based on domain changes, changes in conceptualization, metadata changes, and temporal dimension. Our change specification is represented by a set of changes. A set of changes consists of instance data change, structural change, and identifier change. In order to support a query in ontology versions, we consider temporal dimension includes valid time. Ontology versioning brings about massive amount of versions to be stored and maintained. We present the ontology versions management schemes that are 1) storing all the change sets, 2) storing the aggregation of change sets periodically, and 3) storing the aggregation of change sets using an adaptive criterion. We conduct a set of experiments to compare the performance of each versions management schemes. We present the experimental results for evaluating the performance of the three version management schemes from scheme 1 to scheme 3. Scheme 1 has the least storage usage. The average response time in Scheme 1 is extremely large, those of Scheme 3 is smaller than Scheme 2. Scheme 3 shows a good performance relatively.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.5
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• pp.2588-2609
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• 2019

Speech homomorphic encryption has become one of the key components in secure speech storing in the public cloud computing. The major problem of speech homomorphic encryption is the huge data expansion of speech cipher-text. To address the issue, this paper presents a speech homomorphic encryption scheme with less data expansion, which is a probabilistic statistics and addition homomorphic cryptosystem. In the proposed scheme, the original digital speech with some random numbers selected is firstly grouped to form a series of speech matrix. Then, a proposed matrix encryption method is employed to encrypt that speech matrix. After that, mutual information in sample speech cipher-texts is reduced to limit the data expansion. Performance analysis and experimental results show that the proposed scheme is addition homomorphic, and it not only resists statistical analysis attacks but also eliminates some signal characteristics of original speech. In addition, comparing with Paillier homomorphic cryptosystem, the proposed scheme has less data expansion and lower computational complexity. Furthermore, the time consumption of the proposed scheme is almost the same on the smartphone and the PC. Thus, the proposed scheme is extremely suitable for secure speech storing in public cloud computing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.4
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• pp.425-430
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• 2022

This study was designed to verify the shelf-life of a freeze dried-block type of convenience food for rockfish Sebastes schlegeli seaweed soup product stored at different storing temperatures (25, 35, and 45℃) for 5 months. The polyunsaturated:saturated fatty acid ratio of the product stored at 25℃ was higher than that of products stored at 35℃ and 45℃ for 5 months. The colorimetric assessment indicated a noticeable decrease in the brightness of product color after 5months of storage at 35℃ and 45℃. Increased storage temperature and time negatively affected the product color. The products stored at 35℃ and/or 45℃ for more than 3 months tended to be more yellowish-red in color than those stored at 25℃ for shorter periods. No disease-causing microorganisms, including Escherichia coli and Staphylococcus aureus, posing health hazards to the human, were detected on food safety evaluation, regardless of storage conditions. Based on food visual shelf life simulator the shelf life of the rockfish seaweed soup was estimated approximately 22 months, considering the data from yellowness the safety factor of 0.7.

• Journal of the Korean Wood Science and Technology
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• v.38 no.1
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• pp.75-84
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• 2010

This study was performed to investigate change in chemical composition of Acer mono saps collected in Hamyang, Inje, Namyangju and Yeongwol depending on storing period. pH of A. mono sap was in the range of 4.43~5.68, and it was decreased rapidly with the increase of storing period. A. mono sap collected in Yeongwol in Feb. 22 contained 2.06% sucrose. Degradation of sucrose was occurred when storing period was extended, and it caused production of organic acid like pyruvic acid, lactic acid, acetic acid and ethanol. Detected minerals in A. mono sap were K, Ca, Na, Mg, P, Si, Al, Mn, Fe, Cu and Zn, however, K and Ca content reached 93%. A. mono sap collected in Inje in Mar. 03 contained 131.72 mg/${\ell}$, which was especially high K content among the A. mono sap. 1.55~3.50 mg/${\ell}$ of Ascorbic acid was found in the A. mono sap. Sap collected in early date was less degraded.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Proceedings of the Korean Vacuum Society Conference
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• 2007.02a
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• pp.75-75
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• 2007

• Korean Journal of Soil Science and Fertilizer
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• v.40 no.1
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• pp.83-84
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• 2007