• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.347-356
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• 1989

In this study, the kinds of Dog Meat Cooking, the frequency of them, the ingredients, and the variation of recipes written in the books from 1670 to 1943 in Korea were studied. 1. There were 14 Dog Meat recipes in the literature. And the number dishes is 50. Among these, Jeung (steaming in seasoning:(蒸) had the highest frequency, 20(40%), which has played a main role. Kaeng or Tang (soup:(羹,湯) has appeared 12 times (24%) and Eikin koki dasi chinun bup (steaming twice), Kujang(steaming with white onions:((狗醬) 4 times (8%), respectively. 2. The number of sesonings was 22, the major ones according to the frequencies were oil and soy sauce(34.7%), sesame-seed powder(32.6%), pepper(30.4%), vinegar(30.4%), soy sauce (23.9%), red pepper powder(21.7%(, sesame-seed oil(19.5%), Mancho powder(19.5%), and Chuncho powder(19.5%). 3. Five ingradients were found, among which onion was most widely used(28.2%), Parsley(17.3%), Kyeyun(8.6%), leek(2.1%), and walnut(2.1%) have also appeared.

• Laser Solutions
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• v.16 no.2
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• pp.16-18
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• 2013

In this paper, we fabricated breathable films on the use of microwave oven by using UV nanosecond laser micromachining, and the number of micro-grooves on the film is controlled for different oxygen transfer rate(OTR). As different number of micro-groove, the breath films of 100,000cc, 120,000cc, and 150,000cc can be fabricated. The breath film package of 120,000cc is used for the experiment of steaming a sweet potato. At the result, the sweet potato is well-cooked with enough moisture in the package not bursted.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.39 no.2
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• pp.19-27
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• 2016

Maritime transport is now regarded as one of the main contributors to global climate change by virtue of its $CO_2$ emissions. Meanwhile, slow steaming, i.e., slower ship speed, has become a common practice in the maritime industry so as to lower $CO_2$ emissions and reduce bunker fuel consumption. The practice raised various operational decision issues in terms of shipping companies: how much ship speed is, how much to bunker the fuel, and at which port to bunker. In this context, this study addresses an operation problem in a shipping companies, which is the problem of determining the ship speed, bunkering ports, and bunkering amount at the ports over a given ship route to minimize the bunker fuel and ship time costs as well as the carbon tax which is a regulatory measure aiming at reducing $CO_2$ emissions. The ship time cost is included in the problem because slow steaming increases transit times, which implies increased in-transit inventory costs in terms of shippers. We formulate the problem as a nonlinear lot-sizing model and suggest a Lagrangian heuristic to solve the problem. The performance of the heuristic algorithm is evaluated using the data obtained from reliable sources. Although the problem is an operational problem, the heuristic algorithm is used to address various strategic issues facing shipping companies, including the effects of bunker prices, carbon taxes, and ship time costs on the ship speed, bunkering amount and number of bunkering ports. For this, we conduct sensitivity analyses of these factors and finally discuss study findings.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• Journal of Internet Computing and Services
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• v.7 no.3
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• pp.53-60
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• 2006

As it has been continuously increased the volume of traffic over Internet, it is hard for a network traffic monitoring system to analysis every packet in a real-time manner. While it is increased usage of applications which are dynamically allocated port number such as peer-to-peer(P2P), steaming media, messengers, users want to analyze traffic data generated from them. This high level analysis of each packet needs more processing time. This paper proposes to introduce load shedder for limiting the number of packets. After it determines what application generates a selected packet, the packet is analyzed with a defined application protocol.

• The KIPS Transactions:PartB
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• v.10B no.5
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• pp.491-496
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• 2003

We present a new watermark design tool for digital images and digital videos that are based on human visual system (HVS) characteristics. In this tool, basic mechanisms (inhibitory and excitatory behaviour of cells) of HVS are used to determine image dependent upper bound values on watermark insertion. This allows us to insert maximai allowable transparent watermark, which in turn is extremely hard to attack with common image processing, Motion Picture Experts Group (MPEG) compression. As the number of details (e.g. edges) increases in an image, the HVS decrease its sensitivity to the details. In the same manner, as the number of motion increases in a video signal, the HVS decrease its sensitivity to the motions. We model this decreased sensitivity to the details and motions as an (motion) entropy masking. Entropy masking model can be efficiently used to increase the robustness of image and video watermarks. We have shown that our entropy-masking model provides watermark scheme with increased transparency and henceforth increased robustness.

• The Journal of Korean Medical History
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• v.17 no.2
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• pp.111-127
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• 2004

This paper is mainly on the rsearch of the prescriptions of "Sanbeon-bang(刪 繁方)". For the research of prescription, investigated "Sanbeon-bang" from the side of symptoms of a disease, number of drugstuffs, table of contents, drugstuffs and acupuncture and moxibustion. With these investigation, made out a few tables, and with these tables made an attempt to understand the whole prescriptions of "Sanbeon-bang". "Sanbeon-bang" is of rich contents in internal medicine. Among internal medicine, related to Oro-Yukgeuk-Chilsang(五勞-六極-七傷) was most abundant. So we can guess "Sanbeon-bang" was a medical book specialized in exhaustion syndromes. It also deals with the Samcho-syndromes, as investigate from medical comments, has the perfect system of prescription in relative. From the investigation of the combination of drugstuffs, ascertained that, the number of simple prescription composed of one drugstuff was 38, combinational prescription composed of two drugstuffs was 9, minor prescription composed of three to five drugstuffs was 47, midum prescription composed of six to ten drugstuffs was 95, major prescription composed of eleven to twenty drugstuffs was 45, and mixed prescription composed over twenty drugstuffs was 1. Mentionable unique prescriptions in internal use were the forms of keeping in mouth. In external use they were fumigants, suppositories, powdered medicines, spraying the granular medication into the nasal cavity and eyedrops. And were abundant in soft extract(ointment) and plaster. In addition, there were the recordings of 18 types of cellulitis, types of incurable cellulitis and curing an illness by a charm. By the way, when comparing "Sanbeon-bang" with "Cheongeum-bang", all of which was quoted a lot in "Oedaebiyo-bang", "Cheongeum-bang" rather took medical comments of "Sanbeon-bang" than prescription. Although there were some prescriptons in "Sanbeon-bang" at the same category, "Cheongeum-bang" took another prescriptions which are more complexed than those of "Sanbeon-bang". In the same way, when comparing "Cheongeum-bang" with "Sonjinin-Cheongeum-bang(孫眞人千金方)", which didn't go through the correction of GyojeongUiseoguk of Bug-Song goverment, "Cheongeum-bang" often didn't take the prescriptions of "Sonjinin-Cheongeum-bang". Hence we can guess, "Cheongeumyo-bang" may have added a lot of prescriptions when undergoing the correction of of GyojeongUiseoguk. The total number of species of drugstuffs in "Sanbeon-bang" from the investigation was 284. The plant drugs were 208 species, the animal were 31 species, the minerals were 19 species and the other were 26 species. The prescriptions related to acupuncture and moxibustion in "Sanbeon-bang" were only moxibustional prescriptions. Which appeared one time per exhaustion and steaming of bone syndrome, Oro-Yukgeuk-Chilsang and Samcho syndrome. Appeared six times in muscle syndromes. But I cannot imagine the original form of acupuncture and moxibustion in "Sanbeon-bang" for deficiency of data.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.199-204
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• 2009

For the purpose of developing a safe & hygienic manufacturing method to acquire low levels of benzo(a)pyrene in black and red ginseng products, this study investigated the effects of steam- and dry-processing temperatures on benzo(a)pyrene production in ginseng. By the red ginseng with a fix dry-process temperature of $50^{\circ}C$ and setting the steam-process temperature between $80{\sim}120^{\circ}C$, an extremely small amount(0.1 ppb) of benzo(a)pyrene was produced, indicating there was no relationship between the steam-temperature and benzo(a)pyrene production. On the other hand, when the red and black ginseng were steamed at the fixed temperature of $100^{\circ}C$ and dried at various temperatures between $50{\sim}120^{\circ}C$, the amount of benzo(a)pyrene produced was closely connected with the dry-temperature, and increased with higher drying temperatures. Upon repeating the steam and dry process nine times, in which the steam-temperature was set at $100^{\circ}C$ and the dry-temperature at $50^{\circ}C$, higher amount of benzo(a)pyrene were produced in red and black ginseng, respectively, with increasing steam- and dry-processing time. However, the level of benzo(a)pyrene still remained extremely small(below 0.12 ppb), showing a maximum amount in the black ginseng that was steamed and dried nine times. This suggests that the fine root of ginseng may be carbonized by increasing the number of times it is steam- and dry-processed. From the above results, this study determined that the optimum temperatures for manufacturing red and black ginseng products with safe levels of benzo(a)pyrene would be a temperature between 80 and $120^{\circ}C$ for steaming and a temperature less than $50^{\circ}C$ for drying.

• Journal of Biosystems Engineering
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• v.35 no.3
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• pp.163-168
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• 2010

With income growth and "well-being" trends, sales of corn has been increased recently. Corns are processed at processing facilities on the main production site. Corn processing steps include removing bract, steaming, vacuum packing, and storing. To replace manual corn bract removing, some bract removing machines were imported and used. However, the machines were abandoned shortly, because of high damaging ratio of corns. In this research, factors of successful bract removing was studied with rotating rollers and air-injection nozzles to develop corn bract removing system. The test device was composed of a cylindrical roller, an air spray nozzle, a regulator, and a motor. Designing factors were roller type, diameter of air spraying nozzle, spraying angle, and spraying pressure. The measured factors were bract removing rate and damaging rate. It was found that optimum cylindrical roller surface shape was cylindrical roller and linear grove roller. This roller shape produced lowest damaging rate. Test results of the efficacy of preprocessing showed that the air spraying after preprocessing produced highest performance. The rotational speed and inclination of the roller didn't affect the bract removing performance. Optimum injection angle of the air jet nozzle was $70^{\circ}$. To increase bract removing rate and to reduce corn damage, required injection pressure and injection nozzle diameter were decided to less than 0.4 MPa and 2.5 mm, respectively. More than 3 times of nozzle passing produced good bract removing performance and there were no significant difference between the number of passing times.

• Korean Journal of Medicinal Crop Science
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• v.18 no.2
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• pp.118-125
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• 2010

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.