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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
토마토 주스의 가공제조공정에서 부산물로 발생하는 토마토 박을 식품자재로 활용하기 위한 목적으로 가공에 적합한 산업용 펙틴효소의 선정과 그 효소의 처리 조건을 구명하고자 본 연구를 실시하였다. 생 토마토의 100°C에서 5분 간 스팀처리는 처리하지 않은 대조구에 비해 토마토 박의 수율과 리코펜의 함량이 증가하여 토마토 박 가공에 적합한 전처리로 판명되었다. 토마토 박의 물-알코올 불용성 펙틴(Tomato Pomace-WAIP)의 수율은 약 42.8% (d.b.)의 이었으며, Tomato Pomace-WAIP의 효소처리에 따른 수용성 펙틴 수율과 AGA 함량은 산업용 효소 중에서 ViscozymeL를 처리한 경우에 가장 높아, Viscozyme L을 토마토 박생산에 적합한 효소로 선정하였다. Viscozyme L의 Tomato Pomace-WAIP (0.1%, w/v) 생산을 위한 최적 반응조건을 검토한 결과, 반응온도 및 반응시간은 각각 50°C와 2시간 이었으며, 최종 효소농도는 0.02% (v/v)로 판명되었다. 최적 효소 반응조건에서 생산된 Tomato Pomace-WAIP의 AGA 및 프럭토즈 함량은 각각 17.26%와 18 mg/g (d.b.)의을 나타내었다. 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.