• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.783-790
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• 2003

Tetranychus urticae Koch and Panonychus ulmi Koch were identified as quarantine pests in apple samples and were controlled soon after the commercial treatment of methyl bromide (MeBr) and with irradiation doses $(0.5{\sim}3kGy)$ after irradiation. The physical qualities of apples, such as rotting, withering, weight changes, hardness, and color, were apparently affected by MeBr. Furthermore, more than 2 kGy irradiation resulted from the lapse of storage time. Associated with the physical qualities of stored apples, irradiation and fumigation for quarantine purposes were more adequate after 40 days of storage at $0{\pm}1^{\circ}C\;(85{\pm}2%\;RH)$ immediately following harvest, rather than soon after harvest. Less than 1 kGy irradiation, based on its accumulated control effect on pests, can potentially be applied as a quarantine procedure without causing significant changes in the physical qualities of fresh apples, in contrast to MeBr.

• Food Science and Preservation
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• v.20 no.4
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• pp.482-487
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• 2013

The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100-fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.

• Korean Journal of Food Science and Technology
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• v.44 no.6
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• pp.699-703
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• 2012

The quality of commercial cider vinegars was compared according to their acidity levels (low, general, double strength and triple strength). The pH, reducing sugar content and brown color intensity decreased, while the total acidity increased with the increasing acidity levels, which may be resulted from difference in formulation and manufacturing procedures. The free sugars were mainly composed of fructose and glucose, which were the highest in low acidity vinegar, followed by double strength, general, and triple strength acidity vinegars. Acetic acids and malic acids were identified as the major organic acids. The citric acid concentration was the highest in triple strength vinegars. The contents of total phenolics and flavonoids were the highest in low acidity vinegars, which indicated their dependence on the apple juice content. DPPH and ABTS radical scavenging abilities were the highest in low acidity vinegars, that showed high amounts of antioxidants.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.8
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• pp.3389-3404
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• 2012

Based on the case study methods, the study analyzes emergence and ensuing typology of global ebook platforms such as Google eBook, Amazon Kindle, iBooks Store. Global ebook platforms show adaptation process responding to rapidly changing digital technological envirment and it's fitness landscape. The critical elements in its emerging process are the distinct selection criteria, the degree of resource abundance and the search process based on open innovation. Based on these critical elements, the global platforms show speciation process, so called niche creation and are evolving into a variety of the typology based on the initial condition of key resource which makes the platform emerge and grow. Each global ebook platforms is evolving into open platform, hybrid platform, closed platform. Google eBook has openness and extensibility due to a variety of devices based on Android and a direct involvement of actors. Amazon Kindle has developed from a online bookstore and into the hybrid platform which have not only closed quality but also openness with ebook devices and mobile network. iBooks Store has developed into the closed platform through the agency model based on competitive hardwares and closed quality with iphone and ipad.

• Journal of Intelligence and Information Systems
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• v.21 no.2
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• pp.1-18
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• 2015

Collaborative filtering(CF) algorithm has been popularly used for recommender systems in both academic and practical applications. A general CF system compares users based on how similar they are, and creates recommendation results with the items favored by other people with similar tastes. Thus, it is very important for CF to measure the similarities between users because the recommendation quality depends on it. In most cases, users' explicit numeric ratings of items(i.e. quantitative information) have only been used to calculate the similarities between users in CF. However, several studies indicated that qualitative information such as user's reviews on the items may contribute to measure these similarities more accurately. Considering that a lot of people are likely to share their honest opinion on the items they purchased recently due to the advent of the Web 2.0, user's reviews can be regarded as the informative source for identifying user's preference with accuracy. Under this background, this study proposes a new hybrid recommender system that combines with users' review mining. Our proposed system is based on conventional memory-based CF, but it is designed to use both user's numeric ratings and his/her text reviews on the items when calculating similarities between users. In specific, our system creates not only user-item rating matrix, but also user-item review term matrix. Then, it calculates rating similarity and review similarity from each matrix, and calculates the final user-to-user similarity based on these two similarities(i.e. rating and review similarities). As the methods for calculating review similarity between users, we proposed two alternatives - one is to use the frequency of the commonly used terms, and the other one is to use the sum of the importance weights of the commonly used terms in users' review. In the case of the importance weights of terms, we proposed the use of average TF-IDF(Term Frequency - Inverse Document Frequency) weights. To validate the applicability of the proposed system, we applied it to the implementation of a recommender system for smartphone applications (hereafter, app). At present, over a million apps are offered in each app stores operated by Google and Apple. Due to this information overload, users have difficulty in selecting proper apps that they really want. Furthermore, app store operators like Google and Apple have cumulated huge amount of users' reviews on apps until now. Thus, we chose smartphone app stores as the application domain of our system. In order to collect the experimental data set, we built and operated a Web-based data collection system for about two weeks. As a result, we could obtain 1,246 valid responses(ratings and reviews) from 78 users. The experimental system was implemented using Microsoft Visual Basic for Applications(VBA) and SAS Text Miner. And, to avoid distortion due to human intervention, we did not adopt any refining works by human during the user's review mining process. To examine the effectiveness of the proposed system, we compared its performance to the performance of conventional CF system. The performances of recommender systems were evaluated by using average MAE(mean absolute error). The experimental results showed that our proposed system(MAE = 0.7867 ~ 0.7881) slightly outperformed a conventional CF system(MAE = 0.7939). Also, they showed that the calculation of review similarity between users based on the TF-IDF weights(MAE = 0.7867) leaded to better recommendation accuracy than the calculation based on the frequency of the commonly used terms in reviews(MAE = 0.7881). The results from paired samples t-test presented that our proposed system with review similarity calculation using the frequency of the commonly used terms outperformed conventional CF system with 10% statistical significance level. Our study sheds a light on the application of users' review information for facilitating electronic commerce by recommending proper items to users.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.165-173
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• 2003

This study was carried out to develop a better fruit-dressing than previous mayonnaise in terms of calories, salt content and color, using kiwis, oranges, strawberries, and apples. This study was aimed to identify the perception, physico-chemical and sensory characteristics of the 4-kinds of fruits dressing. The results were as follows: The perception of the fruit dressings received the highest score (3.90) for 'It's convenience foods'. The misture in the dressings ranged from 49.3 to 59.4%, and was highest in apple dressing, followed by the kiwi, strawberry, and orange dressings, in that order. The crude ash for the dressings ranged from 0.8 to 1.4%, and was highest in the orange dressing. The L value was highest in the apple dressing, the a(-) value in the kiwi dressing, the a(＋) value in the strawberry dressing and the b value in the orange dressing. The Ca/ P ratio was about 1.17 : 1. The results of mineral contents analyses were also examined. The calcium, magnesium and potassium levels were highest in the orange dressing. The mineral contents of fruit dressings were 6.7 to 20.4mg/100g for calcium, 6.5 to 20.5mg/100g for magnesium and 67.2 to 182.6mg/100g for potassium. The sodium content of the fruit dressings were lower than in the previous mayonnaise, especially for the kiwi-dressing, which was 30% that in the mayonnaise. As a result of the sensory evaluations of the 4-kinds of fruits dressing, the kiwi dressing received the highest scores (3.50) of all the fruit-dressings in relation to the taste and palatability. Fruit are good for producing dressings that are low in calories and salt, with kiwi dressing proving to be the best of those fruits tested.

• Food Science and Preservation
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• v.10 no.1
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• pp.47-53
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• 2003

This study was carried out to investigate the quality characteristics and its distribution of Fuji Apple produced in Korea. The appels were collected 1mm the major producing areas of the apples, Cheongsong, Yechun, Bongwha, Singju and Yesan. Quality characteristics of the apples produced in these areas for 3 years were measured in terms of redness, size, weight, uniformity, defects, sweetness, firmness, pH and total acidity, The average redness for 3 years in the apples was 88.94% and the apples in the third year had the highest value, 93.88%, in redness. The average size toy 3 years in the apples was 87.17mm and the average weight was 276.74g. In external appearance, defects on the surface of the apples caused by physical factors were more serious than those by insects. Sweetness was 14.81$^{\circ}$Brix and its variation was 1.78$^{\circ}$Brix. The average firmness for 3 years in the apples was 0.83kgf, The pH value and total acidity for 3 years in Fuji apples were 3.83 and 0.32 ％, respectively, and the values had no significant difference between production years. According to the producing areas, the apples of area A in redness showed the highest value, 91.10% and these of area D showed the lowest value, 86.15%. The highest value for size was 88.12mm for area C and the lowest value was 86.40mm for area D. The apples of area B had the heaviest weight, 280.49g and these of area D in weight had the lowest value, 273.89g. No great difference showed in external defects and total acidity of the apples among the areas. In sweetness by districts, the apples of area E had the highest value, 15.32$^{\circ}$Brix, while area B was for the lowest value, 14.58$^{\circ}$Brix. The firmness of Fuji apples produced in area D and E was the highest value, 0.83kgf, and the apples of area C were the lowest value, 0.76kgf far firmness.

• The Korean Journal of Pesticide Science
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• v.18 no.4
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• pp.236-246
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• 2014

Pesticide is used to protect the crops, but also become a cause of polluting the environment. Perform a risk assessment using physical and chemical properties, environmental fate and toxicity data in order to determine the pesticide registration. The aquatic model estimates pesticide concentrations in water bodies that result from pesticide applications to rice paddies and apple orchard. The used models are the PRZM, EXAMS and AGRO shell (PA5), Rice Water Quality Model (RICEWQ) and Screening Concentration In GROund Water (SCI-GROW). The residual concentration of water body was estimated using meteorological data, crop calendar and soil series of Korea. The chosen pesticides were butachlor, carbofuran, iprobenfos and tebuconazole. It has shown the potential that the RICEWQ is possible to predict residue level in water of butachlor and iprobenfos, because the maximum value in water monitoring data is lower than the peak concentration of the model, and the minimum value is lower than the average annual concentration of the model. But RICEWQ was insufficient to predict exposure concentrations in ground water. The estimated exposure concentrations of carbofuran in ground water is very higher than in surface water because of its low soil adsorption coefficient. Although tebuconazole were not detected in the water monitoring that means very low concentration, it is possible that the PA5 can be used to predict residue level in water.

• Journal of Distribution Science
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• v.11 no.2
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• pp.45-55
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• 2013

Purpose - The development and implementation of OSS (Open Source Software) led to a dramatic change in corporate IT infrastructure, from system server to smart phone, because the performance, reliability, and security functions of OSS are comparable to those of commercial software. Today, OSS has become an indispensable tool to cope with the competitive business environment and the constantly-evolving IT environment. However, the use of OSS is insufficient in small and medium-sized companies and software houses. This study examines the need for OSS Intermediaries in the Software Distribution Channel. It is expected that the role of the OSS Intermediary will be reduced with the improvement of the distribution process. The purpose of this research is to prove that OSS Intermediaries increase the efficiency of the software distribution market. Research design, Data, and Methodology - This study presents the analysis of data gathered online to determine the extent of the impact of the intermediaries on the OSS market. Data was collected using an online survey, conducted by building a personal search robot (web crawler). The survey period lasted 9 days during which a total of 233,021 data points were gathered from sourceforge.net and Apple's App store, the two most popular software intermediaries in the world. The data collected was analyzed using Google's Motion Chart. Results - The study found that, beginning 2006, the production of OSS in the Sourceforge.net increased rapidly across the board, but in the second half of 2009, it dropped sharply. There are many events that can explain this causality; however, we found an appropriate event to explain the effect. It was seen that during the same period of time, the monthly production of OSS in the App store was increasing quickly. The App store showed a contrasting trend to software production. Our follow-up analysis suggests that appropriate intermediaries like App store can enlarge the OSS market. The increase was caused by the appearance of B2C software intermediaries like App store. The results imply that OSS intermediaries can accelerate OSS software distribution, while development of a better online market is critical for corporate users. Conclusion - In this study, we analyzed 233,021 data points on the online software marketplace at Sourceforge.net. It indicates that OSS Intermediaries are needed in the software distribution market for its vitality. It is also critical that OSS intermediaries should satisfy certain qualifications to play a key role as market makers. This study has several interesting implications. One implication of this research is that the OSS intermediary should make an effort to create a complementary relationship between OSS and Proprietary Software. The second implication is that the OSS intermediary must possess a business model that shares the benefits with all the participants (developer, intermediary, and users).The third implication is that the intermediary provides an OSS of high quality like proprietary software with a high level of complexity. Thus, it is worthwhile to examine this study, which proves that the open source software intermediaries are essential in the software distribution channel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1204-1210
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• 2013

Various commercial vinegars of high-strength acidity (10% or more of total acidity) were investigated to compare their physicochemical and antioxidant properties. The total acidity of double-strength vinegars was relatively lower than triple-strength vinegars. Irrespective of the acidity, sugar and reducing sugar content ranged from $7.00{\sim}10.80^{\circ}Bx$ and 1.32~3,885.90 mg%, respectively. Free sugars were mainly composed of fructose and glucose, and were relatively high in double-strength vinegars. The content of acetic acid (a principal organic acid in vinegars) increased with acidity, but oxalic acid was not identified in commercial high-strength acidity vinegars. Double-strength vinegars using malt extracts were the highest in free amino acid content, showing 24 kinds of amino acids. The content of total phenolics and flavonoids was highest in apple vinegars of double-strength acidity, which affected the scavenging ability of DPPH and ABTS radicals. Overall, the quality of high-strength acidity vinegars was affected by its content and production methods, and double-strength acidity vinegar using apples showed the best antioxidant activities.