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Determination of Manufacturing Process Similarity of Imported Food Products Using Word2Vec Algorithm
Jun-Hyun Oh(오준현),Sang-Soon Kim,Mi-Kyung Park,Young-Duk Kim 한국지능정보시스템학회 2022 한국지능정보시스템학회 학술대회논문집 Vol.2022 No.6
Word2Vec algorithm is one of the most widely used models of word embeddings, searching for word-to-word associations and representing word data in vector numbers. The goal of this study was to investigate the efficacy of Word2Vec algorithm as a rapid and accurate method for determining “the same imported product from the same company” for imported food items in South Korea. The accuracy of Word2Vec algorithm was determined by correlating the cosine similarity to the manually determined manufacturing process, and the accuracy changes from the Word2Vec algorithm were also investigated by using the weights selected from critical control points (CCPs) of the process. The Word2Vec algorithm determined the manufacturing processes as “same process” with the accuracy of greater than 70%, when the cut-off value cosine similarity is set as 0.85. When the cosine similarity is less than 0.85, the user weight was applied. The accuracy was dependent upon the CCPs; when the CCPs are shared (or same) in the processes, the similarity increased, however when the CCPs were missed or not shared (or different), the similarity decreased.
토마토 박의 화학적 조성 및 토마토 박 처리 펙틴효소의 반응조건
고종호 ( Jong Ho Koh ),홍재훈 ( Jae Hoon Hong ),오준현 ( Jun Hyun Oh ) 한국산업식품공학회 2015 산업 식품공학 Vol.19 No.4
Tomato pomaces, the by-product from tomato processing, may be recycled as value-added products. The objectives of this study are to characterize the physico-chemical properties of tomato pomaces and optimize the reaction conditions to use pectinases for optimum hydrolysis. Tomato pomaces were obtained from fresh or steamed tomatoes, and further processed to obtain water-alcohol insoluble pectins (WAIP). The yields of tomato pomaces obtained from fresh and steamed tomatoes were 22.8% (w.b.) and 19.9% (w.b.), respectively. The total solid, crude fiber, and lycopene contents of steamed tomato pomaces were 8.84% (d.b.), 33.9% (d.b.), and 188.2 μg/g (w.b.), respectively. The yield of Tomato Pomace-WAIP from tomato pomace was determined as 42.8% (d.b.). Among the tested industrial pectinases, Viscozyme L was determined as best enzyme based on the highest yield and anhydrogalacturonic acid (AGA) content. The optimal reaction temperature, time, and concentration of Viscozyme L enzyme to treat Tomato Pomace-WAIP (0.1%, w/v) were determined as 50°C, 2 h and 0.02% (v/v), respectively. The AGA and fructose contents of hydrolyzed WAIP treated with Viscozyme L under the optimum condition were 17.26±0.74% (d.b.) and 18±5 mg/g (d.b.), respectively.