TMO 스킴 기반의 실시간 정보가전 제어 시뮬레이터의 설계 및 구현

신창선,김운미,류은순,주수종,Shin Chang-Sun,Kim Woon-Mi,Ryu Eun-Soon,Joo Su-Chong 한국정보처리학회 2005 정보처리학회논문지D Vol.12 No.2

최근 정보기술, 가전기술, 그리고 통신기술이 융합된 정보가전 기기들이 가정 내에 나타나고 있으며, 이러한 환경에서는 흠 네트워크를 통해 이들 기기들 사이의 상호작용 및 실시간 제어를 지원하는 모니터링 기술이 요구된다. 본 논문에서는 실시간 서비스를 지원하는 TMO(Time-triggered Message-triggered Object) 스킴을 적용하여 정보가전 동작객체들을 구현하고, TMOSM(TMO Support Middleware)을 이용한 분산 실시간 서비스 지원 플랫폼 구조에서 이들의 원격제어 및 모니터링 서비스를 제공하는 실시간 정보가전 제어 시뮬레이터를 구축했다. TMO로 구현된 정보가전기기들은 자치적인 동작으로 주거정보의 교환이 가능하며, 새로운 기기의 추가로 인한 정보가전들의 수행환경을 편리하게 재구성 할 수 있다. 본 시뮬레이터를 구축하기 위해, 분산 실시간 서비스 지원 플랫폼 상에서 가정 내 온도관리, 조도관리, 시간관리 제어서비스를 수행하는 정보가전 동작 TMO들의 기능과 그들 간의 원격 상호작용을 설계했다. 마지막으로 분산 플랫폼 상에서 정보가전기기들의 시뮬레이션 환경을 구현하여 실제 기기들로 대응되는 정보가전 동작객체들의 실시간 제어 및 모니터링 서비스 과정이 주어진 수행조건에 따라 정확하게 수행하는지를 보였다. Recently, the information appliance devices integrating information technology, appliance technology, and communication technology are appeared in home. And this environment requires that the monitoring technology should include the interaction and the real-time controlling among these devices using home network. In this paper, we implemented the active objects for information appliances by applying the Time-triggered Message-triggered Object(TMO) scheme supporting real-time service. Based on distributed real-time services supporting platform using the TMO Support Middleware(TMOSM), we also constructed the real-time information appliance controlling simulator supporting the remote controlling and monitoring service among active objects. The information appliance devices implemented by the TMO scheme can exchange the housing information by autonomous triggering. And we can conveniently reconfigure the executing environment for information appliances when new devices were inserted. For constructing the simulator on the distributed real-time service supporting platform, we described the functions of the active TMOs for information appliances that execute the temperature management, the illuminance management, and the time management controlling services, and designed the remote interaction among them. Finally, by implementing the simulating environment of information appliance devices on distributed platform, we showed whether the procedures of the real-time controlling and the monitoring service for the active objects of information appliances corresponding to physical devices are processed in given executing conditions correctly.

수입 식재료 및 친환경 농산물 사용에 대한 부산지역 초등학교 영양사의 인식 조사

류미진 ( Mi Jin Ryu ),서재수 ( Jae Soo Suh ),류은순 ( Eun Soon Lyu ) 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.4

유치원 아동을 둔 어머니들의 영양교육 프로그램의 효과 평가

강현주(Kang Hyeon Ju),김경미(Kim Kyung Mi),김경자(Kim Kyung Ja),류은순(Ryu Eun Soon) 韓國營養學會 2001 Journal of Nutrition and Health Vol.34 No.2

유치원 영양지원을 위한 영양교육 프로그램 개발과 효과 평가

강현주(Kang Hyeon Ju),김경미(Kim Kyung Mi),김경자(Kim Kyung Ja),류은순(Ryu Eun Soon) 韓國營養學會 2000 Journal of Nutrition and Health Vol.33 No.1

스팀빵의 발효횟수에 따른 품질특성 변화

최기보(Ki-Bo Choi),김현숙(Hyun-Sook Kim),김성오(Seong-Oh Kim),류홍수(Hong-Soo Ryu),류은순(Eun-Soon Lyu) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.4

본 연구에서는 스팀빵을 1차부터 5차까지 발효시켜 일반 성분, 물리적 특성, 전분 가수 분해율, 단백질 소화율, 관능평가를 실시하여 최대 적정 발효횟수를 파악하고자 하였으며 이에 대한 결과는 다음과 같다. 일반성분 중 수분함량은 1차 발효 스팀빵이 가장 낮았고 5차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았고 단백질 함량은 1차 발효 스팀빵이 유의적(p<0.01)으로 가장 높았다. 물리적 특성에서 비용적은 1차 발효 스팀빵이 유의적(p<0.05)으로 가장 낮았고 발효횟수가 증가함에 따라 증가하였다. 물성 특성에서는 발효횟수에 따라 견고성, 검성이 유의적(p<0.01)으로 감소하였고 응집성(p<0.05)은 유의적으로 증가하였다. 전분 가수분해율은 5차 발효 스팀빵이 1, 2, 3차 발효 스팀빵보다 유의적(p<0.05)으로 높게 나타났고, 단백질 소화율은 5차 발효 스팀빵이 1, 2, 4차보다 유의적(p<0.05)으로 높았다. 관능평가에서는 색상의 흰 정도는 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 높게 나타났고 기공의 균일성은 4, 5차 발효 스팀빵에서 유의적(p<0.01)으로 낮은 점수를 보였다. 촉촉한 정도(p<0.01), 응집성(p<0.01), 씹힘성(p<0.05), 전반적인 기호도(p<0.01)는 4차 발효 스팀빵이 유의적으로 높았다. 전체 평균 점수에서도 4차 발효 스팀빵이 유의적(p<0.01)으로 가장 높은 관능평가 점수를 보였다. 이상을 살펴볼 때, 스팀빵의 발효횟수가 증가함에 따라 관능적인 측면에서 5차 발효까지는 과발효에 의한 불쾌취가 없었고 색상, 촉촉한 정도, 씹힘성, 단맛 등이 증가하였으며 전반적인 기호도에서도 높은 점수를 보였으므로 발효 스팀빵의 발효횟수를 늘린다면, 부드러운 질감이 향상되어 입안의 식감을 높일 수 있는 제품개발이 가능할 것으로 여겨진다. 또한, 발효횟수를 증가시킨 경우, 단백질 함량이 감소하고, 전분 가수분해율과 단백질 소화율은 증가하였다. 따라서 기존 스팀빵의 발효횟수를 적절히 증가시키는 경우, 관능적, 물성적 측면뿐 아니라 소화율도 높일 수 있는 향상된 품질의 신제품 제조가 가능할 것으로 사료된다. This research was performed to determine the quality characteristics of steamed bread by the number of times through the fermentation process. The number of fermentations varied from 1 to 5 while the steamed bread was prepared by measuring the duration of fermentation, and samples were analyzed in terms of general ingredients, physical properties, in vitro starch hydrolysis, protein digestibility, and sensory characteristics. Five times of fermentation resulted in significantly higher water content (p<0.01), and single fermentation led to the highest protein content (p<0.01). Protein levels decreased as fermentation was repeated. Single fermentation gave the lowest specific bread volume (p<0.05) and it increased with the number of fermentation times. Physical properties also varied with the number of times of fermentation. With more fermentation, hardness, gumminess, and chewiness decreased (p<0.01), whereas resilience (p<0.01) and cohesiveness (p<0.05) increased. In vitro starch hydrolysis was higher with 5 times of fermentation than with single to 3 times of fermentation (p<0.05). Protein digestibility was also higher with 5 times of fermentation (p<0.05). In sensory evaluations, whiteness scores were higher with 4 to 5 times of fermentation (p<0.01) whereas scores for crumb uniformity were lower with 4 and 5 times of fermentation. Moistness (p<0.01), cohesiveness (p<0.01), and chewiness (p<0.05) showed their highest scores with 4 times of fermentation.

중국 연변지역 조선족 주부들의 식생활문화에 관한 연구

류은순,류경 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3

The survey was made to learn Yanbian Korean housewives' knowledge of Korean traditional holidays and foods. The questionnaires were answered by 143 Korean housewives living in Yanbian region. The results are summarized below. 1. 94.6% of the respondents acknowledge that the Korean traditional holidays should be inherited. And 47.0% of them answered that the Korean traditional foods should be inherited as they have been, but 51.0% replied that the traditional foods need to be slightly modified. 2. The percentages of those who have knowledge of the Korean traditional holidays are 98.7% for Seolnal, 97.3% for Chusuk, 96.6% for Jongwol Daeborum, 94.6% for Dongji, 90.6% for Dano. However, the percentages of those who know about Jungyangjeol, Yudeu, Muojeol and Samjitnal are lower than 10%. 3. Regarding the Korean traditional foods, more than 80% of the respondents have knowledge of Naeongmyun (96.6%), Gejangguk (94.0%), SiruD'ock (94.0%), Ogokbab (87.2%), Mulmandu (86.6%), Patjuk (94.0%), and D'ockguk (82.6%). And Naeongmyun, Mulmandu, Gejangguk, Kalgulksu were consumed most frequently. 4. It is found that Kimchi (97.9%), Soy-sauce (88.4%), and Sseokjang (72.6%), Hot-pepper paste (69.1%) are mostly made at home. The number in the parenthesis indicates the percentage of those who make the food at home.

부산 경남지역 산업체급식소의 급식 평가 연구 : By the Consumer's Characteristics 급식대상자를 중심으로

강현주,이명해,류은순,류경 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3

Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.