• Journal of the Korea Society of Computer and Information
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• v.16 no.11
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• pp.17-24
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• 2011

Collaborative filtering system is the clustering about user is built and then based on that clustering results will recommend the preferred item to the user. However, building user clustering is time consuming and also once the users evaluate and give feedback about the film then rebuilding the system is not simple. In this paper, genre pattern of movie recommendation systems is being used and in order to simplify and reduce time of rebuilding user clustering. A Frequent pattern networks is used and then extracts user preference genre patterns and through that extracted patterns user clustering will be built. Through built the clustering for all neighboring users to collaborative filtering is applied and then recommends movies to the user. When receiving user information feedback, traditional collaborative filtering is to rebuild the clustering for all neighbouring users to research and do the clustering. However by using frequent pattern Networks, through user clustering based on genre pattern, collaborative filtering is applied and when rebuilding user clustering inquiry limited by search time can be reduced. After receiving user information feedback through proposed user clustering based on genre pattern, the time that need to spent on re-establishing user clustering can be reduced and also enable the possibility of traditional collaborative filtering systems and recommendation of a similar performance.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Food Science and Preservation
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• v.16 no.1
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• pp.40-46
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• 2009

Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to $47.92^{\circ}Brix$. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Food Science and Preservation
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• v.20 no.4
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• pp.467-474
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• 2013

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Korean journal of applied entomology
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• v.50 no.4
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• pp.257-265
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• 2011

To investigate host preferencse of Myzus persicae on 15 sweet pepper cultivars grown in Jeonnam Province, EPG (electrical penetration graph) and life table experiments were carried out in the laboratory. Phloem phase times were significantly longer on Ferrari, Jinju, Debla, and Rapido than Orobell and Thialf. Non-penetration times were conversely observed. Life span, reproduction period, total fecundity, and intrinsic rate of increase ($r_m$) of M. persicae, were higher on Ferrari, Debla, Orange glory, and Jinju than on Purple, GreenAce, Orobell, and Thialf. On the bases of these results, we conclude that M. persicae preferred Ferrari, Jinju, Orange glory, and Debla among the 15 tested sweet pepper varieties. However, we could not show the preference of the aphid for Purple, Orobell, and Thialf.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.469-477
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• 2012

Ostrinia larvae feed the pods and stem of red bean and seriously damage the bean production from farmers. In this study we investigated biological and developmental characteristics including field collection, host feeding preference, artificial rearing diet, morphological and molecular taxonomical identification, and pheromone analysis for an Ostrinia sp. in Korea. The male adults have massive tibia in the middle legs and 3-lobed uncus in the genitalia. The partial nucleotide sequences of mitochondrial cytochrome oxidase I (COI) and II (COII) were not corresponded to those DNA sequences from other Ostrinia species reported previously in Japan and China. Host plants for this species are also different from the previous species reported. In the gas chromatography (GC) analyses, (Z)-9-tetradecenyl acetate was not detected from the pheromone gland of our species while the component as a sex pheromone was found in O. zaguliaevi and O. zealis, With taken results, we conclude this Ostrinia species in Korea is Ostrinia scapulalis or closely related species. When larvae collected in a fall were incubated in the outdoor condition, they emerged to adult between June and July in the next year. The result indicates that the winter diapause could be started in late larval stage. In addition, we developed a semi-synthetic artificial diet adopted for mass rearing of the O. scapulalis in laboratory.

• Journal of Digital Convergence
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• v.15 no.2
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• pp.35-46
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• 2017

According to domestic and foreign research, one of the common characteristics of good teaching is a variety of class activities. To make 'Business Major English' a good class, the researcher used a variety of class activities such as professor explanation, group activities & presentation, vocabulary quizzes, reading comprehension, homework and test feedback. The participants were 39 junior students who took 'Business Major English' in 2015 and 2016. Data on student perception were gathered from questionnaires. The analysis of the data showed, first, that the class activity the students preferred the most was professor explanation. Second, the class activity which was the most helpful in understanding text content and English sentence structures was professor explanation. Third, there were not many students preferring group activities & presentation and the students found group activities & presentation the least helpful in understanding text content and English sentence structures. Given the results, this study implies that for English class activities, students' preferences and the help they perceive have a relation to the characteristics of a class and students' English proficiency.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.472-480
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• 2014

This study evaluated the quality characteristics of mungbean starch gel prepared with different amounts of Salicornia herbacea L. powder. In order to determine the optimal addition level of Salicornia herbacea L. powder, samples of mungbean starch with 0, 2, 4, 6 and 8% of Salicornia herbacea L. powder substitute were prepared, after which physicochemical, textural and sensory quality characteristics were measured. Upon increasing Salicornia herbacea L. powder levels in the formulation, moisture contents of samples decreased, except the 6% addition sample, and salinity levels increased. Total phenolic contents and DPPH radical scavenging activities also increased significantly upon addtion of Salicornia herbacea L. powder. According to the texture analysis, hardness and gumminess decreased with increasing amounts of added Salicornia herbacea L. powder. From the sensory tests, 4% Salicornia herbacea L. powder sample received the highest overall acceptability score with proper levels of flavor, saltiness and texture. As a result, to increase usage of Salicornia herbacea L., the optimal formulation consisted of 4% Salicornia herbacea L. powder substitute for mungbean starch.