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최만석,최형석,오상욱,설상훈 한국방송공학회 2001 한국방송공학회 학술대회 Vol.1 No.1
In this paper, we propose a method of learning user preference for set-top box scenario. Our proposed method analyzes user history data to learn user preference and then automatically suggest the list of TV programs to the user under the assumption that the TV programs are regularly repeated on time and daily basis. We used MPEG-7 MDS to describe user history data. The experiment results show the proposed method yielded a good performance.
저장온도에 따른 마른김(Pyropia pseudolinearis)의 Bacillus cereus 성장예측모델 개발
최만석,김지윤,전은비,박신영 한국수산과학회 2020 한국수산과학회지 Vol.53 No.5
Predictive models in food microbiology are used for predicting microbial growth or death rates using mathematical and statistical tools considering the intrinsic and extrinsic factors of food. This study developed predictive growth models for Bacillus cereus on dried laver Pyropia pseudolinearis stored at different temperatures (5, 10, 15, 20, and 25°C). Primary models developed for specific growth rate (SGR), lag time (LT), and maximum population density (MPD) indicated a good fit (R2≥0.98) with the Gompertz equation. The SGR values were 0.03, 0.08, and 0.12, and the LT values were 12.64, 4.01, and 2.17 h, at the storage temperatures of 15, 20, and 25°C, respectively. Secondary models for the same parameters were determined via nonlinear regression as follows: SGR=0.0228- 0.0069*T1+0.0005*T1 2; LT=113.0685-9.6256*T1+0.2079*T1 2; MPD=1.6630+0.4284*T1-0.0080*T1 2 (where T1 is the storage temperature). The appropriateness of the secondary models was validated using statistical indices, such as mean squared error (MSE<0.01), bias factor (0.99≤Bf ≤1.07), and accuracy factor (1.01≤Af ≤1.14). External validation was performed at three random temperatures, and the results were consistent with each other. Thus, these models may be useful for predicting the growth of B. cereus on dried laver.
유전체장벽방전 플라즈마에 의한 주요식중독세균의 살균 효과
최만석,김지윤,전은비,박신영 한국수산과학회 2019 한국수산과학회지 Vol.52 No.6
Dielectric barrier discharge (DBD) plasma is one of the promising next generation non-thermal technologies for food sterilization. The present study investigated the effects of DBD plasma on the reduction of most common foodborne pathogenic bacteria (Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus, Salmonella enterica) and sanitary indicative bacteria (Escherichia coli) in the suspension (initial inoculum of approx. 9 log CFU/mL). The bacterial counts were significantly (P<0.05) reduced with the increase in the treatment time (1-30 min) of DBD plasma in the suspension. The D-values (time for 90% reduction) of DBD plasma by first-order kinetics for S. aureus, B. cereus, V. parahaemolyticus, S. enterica, and E. coli were 17.76, 19.96, 32.89, 21.55, and 15.24 min, respectively (R2 >0.90). These results specifically showed that 30 min of DBD plasma treatment in > 90% reduction of seafoodborne pathogenic and sanitary indicative bacteria. This suspension study may provide the basic data for use in seafood processing and distribution.
다슬기(Semisulcospira libertine)의 미생물 오염도 평가 및 해감 제거공정에 따른 저감화 효과
최만석,전은비,최승호,방현조,박신영 한국식품위생안전성학회 2019 한국식품위생안전성학회지 Vol.34 No.4
In this study, microbial contamivation semisulcospira libertine and effect of sedimentation treatment of major bacterial and fungal pathogens were investigated. The total aerobic bacteria, coliforms, Escherichia coli, Staphylococcus aureus, and yeast and mold present in raw and water-dipped Semisulcospira libertine were enumerated using the standard plate count methods on using the standard plate method on potato dextrose agar (PDA), 3M Petrifilm for coliforms / E. coli, 3M Petrifilm for S. aureus, and plate count agar (PCA), respectively. In analysis of microbial contamination of raw Semisulcospira libertine, the total aerobic bacteria, coliforms, and yeast and mold were monitored as 6.40, 2.70, and 6.79 log 10 CFU/g, respectively. Both E. coli and S. aureus were not detected (detection limit: 10 CFU/g). However, Semisulcospira libertine dipped in ground water for 3 hours had higher contamination levels of all natural indigenous microorganisms than raw Semisulcospira libertine. Especially, E. coli was detected as 2.46 log 10 CFU/g in the ground water-dipped Semisulcospira libertine. The total aerobic bacteria in the ground water-dipped Semisulcospira libertine was not significantly reduced (p>0.05) compared to that in the raw Semisulcospira libertine. Moreover, coliforms were significantly increased (p>0.05) in all water-dipped Semisulcospira libertine. Only fungi were slightly reduced (less than 0.2 log) (p>0.05) in the tap water-dipped Semisulcospira libertine by comparison with the raw Semisulcospira libertine. The results of this study suggest that the use of chemical sterilizing agents and other physical methods in the washing stage will be necessary for the microbial reduction in raw Semisulcospira libertine because the use of sediment removal treatment by ground or tap water did not affect the microbiological safety of the raw Semisulcospira libertine.
청각(Codium fragile)을 첨가하여 제조한 두부의 품질특성 및 항산화 활성
최만석 ( Man-seok Choi ),전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P< 0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P >0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.