• 품질경영학회지
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• 제47권3호
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• pp.497-508
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• 2019

Purpose: The purpose of this study is to overcome limitations of conventional studies that to predict Baltic Dry Index (BDI). The study proposed applications of Artificial Neural Network (ANN) named Long Short-Term Memory (LSTM) to predict BDI. Methods: The BDI time-series prediction was carried out through eight variables related to the dry bulk market. The prediction was conducted in two steps. First, identifying the goodness of fitness for the BDI time-series of specific ANN models and determining the network structures to be used in the next step. While using ANN's generalization capability, the structures determined in the previous steps were used in the empirical prediction step, and the sliding-window method was applied to make a daily (one-day ahead) prediction. Results: At the empirical prediction step, it was possible to predict variable y(BDI time series) at point of time t by 8 variables (related to the dry bulk market) of x at point of time (t-1). LSTM, known to be good at learning over a long period of time, showed the best performance with higher predictive accuracy compared to Multi-Layer Perceptron (MLP) and Recurrent Neural Network (RNN). Conclusion: Applying this study to real business would require long-term predictions by applying more detailed forecasting techniques. I hope that the research can provide a point of reference in the dry bulk market, and furthermore in the decision-making and investment in the future of the shipping business as a whole.

• 한국조리학회지
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• 제24권3호
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• pp.35-46
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• 2018

This study investigated the quality characteristics of makpyeon made of dry milled rice powder according to soaking time. Makpyeon samples made of dry milled rice powder were analyzied with various soacking time, the moisture content, pH, Hunter's color value texture characteristics, attribute difference test and acceptance test. The moisture content of makpyeon did not indicate difference among samples. pH resulted in MS90 showed the lowest moisture content. The L-value (lightness) and a-value (greenness) result in that MS0 showed the highest and decreased according to soaking time. The b-value (yellowness) increased according to soaking time, MS90 showed the highest. TPA resulted in that MS90 indicated the highest hardness, chewiness, gumminess and the lowest adhesiveness. Hardness of makpyeon samples was higher than sulgitteok samples, adhesiveness was lower than those of sulgitteok in each soaking time. Based on attribute difference test, the score of brightness, moistness, glossy, particle size were decreased and firmness were increased according to soaking times. Flavor, taste and mouth feel attribute was stronger in makpyeon samples with the longer soaking time. Acceptance results showed that MS0 and MS30 (soaking for 30 min) were preferred the most. Also limitations and future research directions of this study were discussed.

• 품질경영학회지
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• 제50권4호
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• pp.701-716
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• 2022

Purpose: This study aims to predict the dry cargo transportation market economy. The subject of this study is the BDI (Baltic Dry Index) time-series, an index representing the dry cargo transport market. Methods: In order to increase the accuracy of the BDI time-series, we have pre-processed the original time-series via time-series decomposition and data augmentation techniques and have used them for ANN learning. The ANN algorithms used are Multi-Layer Perceptron (MLP), Recurrent Neural Network (RNN), and Long Short-Term Memory (LSTM) to compare and analyze the case of learning and predicting by applying time-series decomposition and data augmentation techniques. The forecast period aims to make short-term predictions at the time of t+1. The period to be studied is from '22. 01. 07 to '22. 08. 26. Results: Only for the case of the MAPE (Mean Absolute Percentage Error) indicator, all ANN models used in the research has resulted in higher accuracy (1.422% on average) in multivariate prediction. Although it is not a remarkable improvement in prediction accuracy compared to uni-variate prediction results, it can be said that the improvement in ANN prediction performance has been achieved by utilizing time-series decomposition and data augmentation techniques that were significant and targeted throughout this study. Conclusion: Nevertheless, due to the nature of ANN, additional performance improvements can be expected according to the adjustment of the hyper-parameter. Therefore, it is necessary to try various applications of multiple learning algorithms and ANN optimization techniques. Such an approach would help solve problems with a small number of available data, such as the rapidly changing business environment or the current shipping market.

• Plant Resources
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• 제6권1호
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• pp.11-15
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• 2003

To determine as optimal sowing time of forage rape in spring time in southern areas of Korea, forage rape cv. Velox, the highest yielding variety among introduced varieties of forage rape, was grown under five different sowing times. Yield components such as plant length, number of branches and number of leaves etc. were higher at the sowing time of Mar. 15 and Mar. 25. The plants sown at Mar. 15 and Mar. 25 also showed highest fresh and dry matter yield. When plants were grown under later sowing time, they showed higher values in content of crude protein and lower values in contents of crude fiber such as Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), cellulose and lignin. There was no relationship between variation of In Vitro Dry matter Digestibility (IVDMD) and sowing time. The plants sown at Mar. 15 and Mar. 25 showed highest digestible dry matter yields.

• 한국축산식품학회지
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• 제37권6호
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• 한국자원식물학회지
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• 제17권2호
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• pp.135-138
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• 2004

남부지방에서 답전작 재배로 적합한 이식기를 구명코자 다수성 품종으로 선발된 광산조생 재래종을 공시하여 시험을 수행하였다. 경장, 분얼수는 5월 10일과 5월 20일 이식구에서 가장 우수하였으며 출수된 경수와 경태(장경, 중경, 단경)은 5월 20일 이식구에서 가장 우수하였다. 또한 건피 수량(장경, 중경, 단경)과 건수수량은 5월 20일 이식구에서 가장 우수하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권5호
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• 한국축산식품학회지
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• 제39권4호
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• pp.655-667
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• 2019

The present study aimed at investigating the effects of dry- and wet-aging methods on flavor compounds and sensory properties of low fat Hanwoo beef muscles. All the beef samples were obtained from 2-grade carcasses of Hanwoo cows. The beef samples used in the dry- and wet-aging methods were prepared in the forms of quarter beef (bone-in) and cuts (boneless), respectively. The dry-aging was carried out at $2^{\circ}C-4^{\circ}C$ and humidity of 65%-85%, while the wet-aging was done at $1^{\circ}C$ for 0, 20, 40, and 60 d. At each aging time, three muscles: longissmus thoracis (LT), glutaeusmedus (GM) and semimembranosus (SM) were taken from the corresponding quarters and cuts, and used for the flavor compounds and sensory analyses. Results showed that both aging methods significantly increased the concentrations of flavor compounds and total amount of all classes of the flavor compounds as the aging time increased (p<0.05). In the dry-aging method, the GM and SM muscles presented significantly higher total amounts of pyrazines and sulfur-containing compounds compared to the LT muscle (p<0.05). Both the aging methods improved the eating quality attributes, indicating by increased scores of sensorial attributes with increased aging time for all the muscles studied (p<0.05). However, compared to the wet-aging, the dry-aging method resulted in significantly higher scores of tenderness and flavor for the GM and SM muscles after 40 to 60 d. Thus, postmortem aging, especially the dry-aging method could be used to improve eating quality attributes (tenderness and flavor) of low fat beef muscles such as GM and SM.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 추계 학술논문 발표대회
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• pp.158-159
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• 2014

In general, the shrinkage occurring in the floor mortar is large the influence by the dry shrinkage. In order to reduce the cracks occurring in the floor mortar, studies of physical methods are often performed, but these methods is difficult to prevent cracking of the floor mortar essentially. Therefore, in this study, the dry shrinkage properties of floor mortar of gypsum and red clay type using alpha-hemihydrate gypsum had been evaluated. The experimental variables were cement mortar(CM), gypsum mortar(GM), red-clay mortar(RM), the evaluation items was conducted experiment to evaluate the setting time, the compressive strength, drying shrinkage cracks, the dry shrinkage. As a result, it was confirmed that condensation time of GM is shorter that that of CM, and GM satisfied the compressive strength of the floor mortar standard. Also shrinkage deformation of GM reduced more than the CM.

• 대한의용생체공학회:의공학회지
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• 제26권1호
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• pp.49-54
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• 2005

This paper presents a design of 1-channel active dry electrode module for EEG from one's forehead. The IA(instrumentation amplifier) circuit inside the module is based on the configuration sown on the paper MettingVanRijn et al. We analyze the IA circuit to find out the related equation, and then compare its simulated characteristic with the result obtained from the real active dry electrode circuit. With the active dry electrode and the wet(Ag/AgCI) electrode connected to the separated analog processing module on one's forehead at the same time, their real time and FFT outputs of EEG are examined for comparison. The active dry electrode module has advantages over the wet electrode and its analog processing module: 1) The size of the analog processing circuit of the active dry electrode module is smaller than that of existing EEG analog processing module; 2) the total cost required to make the proposed analog processing circuit is much lower than that of the existing circuit, since the designed circuit needs smaller parts; 3) the electrical characteristic is comparable to the general EEG analog processing module even if the designed module has simpler circuit configuration.