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대용량 텍스트 데이터베이스를 위한 효율적인 2단계 합성 요약 화일 방법
유재수(Yoo Jae Soo),강형일(Kang Hyung Il) 한국정보처리학회 1997 정보처리학회논문지 Vol.4 No.4
In this paper, we propose a two-level hybrid signature file method(THM) to efficiently deal with large text database that use a term discrimination concept. In addition, we apply Yoo's clustering scheme to the two-level hybrid signature file method. The clustering scheme groups similar signatures together according to the similarity of the highly discriminatory terms so that we may achieve better performance on retrieval. The space-time analytical model of the proposed two-level hybrid method is provided. Based on the analytical model and experiments, we compare it with the existing methods, i.e., the bit-sliced method(BM), the two-level method(TM), and the hybrid method(HM). As a result, we show that THM achieves the best retrieval performance in a large database with 100,000 records when the number of matching records is less than 160.
유재수,이석희,최길성,조기형,안성윤 ( Jae Soo Yoo,Seok Hee Lee,Kel Seong Choi,Ki Hyung Cho,Sung Yoon An ) 충북대학교 산업과학기술연구소 1996 산업과학기술연구 논문집 Vol.10 No.2
Abstract_Roman After the first introduction of fuzzy set theory with MIN and MAX operators, a variety of fuzzy operators have been developed for the AND and OR operations. They are classified into three groups such as averaging operators, T-norrns and T-
유재수 ( Jae Soo Yoo ),이미자 ( Mi Ja Lee ),박현수 ( Hyun Su Park ),조영찬 ( Young Chan Cho ),이점호 ( Jeom Ho Lee ),하기용 ( Ki Yong Ha ) 한국산업식품공학회 2013 산업 식품공학 Vol.17 No.4
This study analyzed the physical and pasting properties of parboiled rice using glutinous rice cultivars. The Sinseonchal cultivar of japonica and the Tongil-type Hangangchal showed the highest and the lowest hardness, respectively, after parboiling treatment and increased in hardness 1.6 to 3.8 times over that of raw milled rice. The solid contents in the parboiled rice of all cultivars were lower than those of raw milled rice. Hwaseonchal showed the highest water binding capacity and increased after parboiling by 1.9 to 5.3 times. The Colormetric L value decreased after parboiling and it tended to darken compared to raw milled rice. The solubility and swelling power of raw milled rice were higher when treated at 75oC than when treated at the normal temperature of 25oC. Parboiling increased swelling power but decreased solubility. As for amylogram characteristics, the pasting temperature was in a range of 62.1 to 69.4oC and there was no significant difference among all the cultivars except Tongil-type Hanganchal. For the paste viscosity properties of parboiled rice, the peak viscosity increased and setback decreased when compared to that of raw milled rice in all cultivars except Hangangchal. Especially, setback viscosity showed a negative value which seems to be the result of the slow retrogradation of cooked parboiled rice. In the case of X-ray diffraction, raw milled and parboiled rice showed the same pattern A and the relative crystallinity of flour particles showed a decrease by 9-30%, which verified the result that a part of the crystalline regions` structure was disintegrated.
유재수 ( Jae Soo Yoo ),김현순 ( Hyun Soon Kim ),이점호 ( Jeom Ho Lee ),이미자 ( Mi Ja Lee ),하기용 ( Ki Yong Ha ) 한국산업식품공학회 2014 산업 식품공학 Vol.18 No.4
This study was carried out to investigate the physicochemical properties of parboiled rice using high-yield Tongil type Dasan, Hanarem2, Saegyejinmi and Japonica type Boramchan cultivars. The length and width of rice in all cultivars tend to be shortened in parboiled rice. The milling yield shows that Boramchan scored the highest at 99.7% and the others increased in the range of 2.9~4.6% after parboiling. The range of hardness in the raw milled rice showed that the Tongil type was higher with a 223-245N range than the Japonica type Boramchan. An increase in the storage capabilities is expected in the all cultivars after parboiling with 1.7~1.9 times their hardness. The Tongil type shows a lower tendency in the solid content than the Japonica type and was reduced by 33 to 37% after parboiling. The reducing sugar content shows an increase in all cultivars after parboiling and also resulted in the negative correlation in colorimetric values. In solubility and swelling power, raw milled rice scored higher in the high temperature (75oC) than in normal temperatures (25oC) and parboiled rice showed decreased solubility and the increased swelling power in the higher temperature (75oC). It is expected to increase production value by producing processed products with less nutritional loss and better shape preservation.
유재수 ( Jae Soo Yoo ),김현순 ( Hyun Soon Kim ),이점호 ( Jeom Ho Lee ),하기용 ( Ki Yong Ha ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.1
The nutritional composition of polished (unparboiled rice) and parboiled rice was compared using three high-yielding Tong-il types. Crude protein, crude lipid, and crude ash of proximate composition after parboiling were higher than those in polished rice. In terms of mineral composition, K scored the highest followed by P, Mg. Ca, and Na. All the compositions increased after parboiling except in Ca. The total content of mineral composition of polished and parboiled rice were 257.5-276.5 mg/100 g, and 533.2-588.6 mg/100 g, respectively, which resulted in 2.1 times increase after parboiling. Vitamin B1 content was the highest among the polished rice of the Dasan cultivar with 0.1530 mg/100 g and increase in parboiled rice by 2.0 times. The total amino acid content was highest in the polished rice of the Dasan cultivar. An increase in amino acid content in Saegyejinmi cultivars was observed after parboiling while the others showed a decrease. In terms of essential amino acid content, the highest was leucine while the lowest was methionine. Glutamic acid scored the highest and cystine the lowest in terms of non-essential amino acid content.