퀀텀 에스프레소와 제온 파이 프로세서의 융합을 이용한 분산컴퓨팅 성능에 대한 연구

박영수,박구락,김동현 한국융합학회 2016 한국융합학회논문지 Vol.7 No.5

최근 프로세서의 집적도는 급속도로 발전하고 있으나 클락 스피드는 증가하지 않는 대신에 프로세서 내의 코어 수가 늘어나고 있는 실정으로 프로그래밍 속도 향상을 위한 방법에 대한 연구가 필수적이라 할 수 있다. 이에 본 논문에서는 현재 연산 가속화를 위해 사용되는 매니 코어 프로세서의 대표적인 인텔 제온 파이의 성능 분석을 위하여 퀀텀 에스프레소를 활용하였다. 또한 제온 파이에서 MPI 실행시 랭크의 수를 변화시키면서 성능 벤치마킹 을 수행하여 하드웨어적인 성능 특성을 연구하였다. 그 결과 물리 코어가 57개인 제온파이 프로세서의 하나의 코어 당 4개의 작업을 처리할 때 가장 좋은 성능을 나타내고 있으며, 물리 코어 하나에 MPI 랭크수를 4개 이상 확장하면 성능향상이 거의 일어나지 않는다. 이러한 융합 기술을 통하여 퀀텀 에스프레소의 성능 향상과 제온 파이의 하드웨 어적인 특성을 확인할 수 있다. Recently the degree of integration of processor and developed rapidly. However, clock speed is not increased, a situation that increases the number of cores in the processor. In this paper, we analyze the performance of a typical Intel Xeon Phi of many core process used for the current operation accelerate. Utilizing the Quantum ESPRESSO, which was calculated using the FFTW library. By varying the number of ranks in MPI when running the benchmarks the performance Xeon Phi. The result shows a good performance in the handling of four job on one physical core. However, four or more to expand the number of MPI Rank is degraded. Through this convergence it was found to improve the performance of Quantum ESPRESSO. It is possible to check the hardware characteristics of the Xeon Phi.

에스프레소 커피의 추출현상과 관능특성에 관한 연구

김이중 한국커피협회 2022 한국커피문화연구 Vol.8 No.1

The rapid spread of espresso coffee has led to the emergence of many coffee shops and franchises. However, not the entire espresso quality has been offered positively. In this regard, the standard for evaluation of quantitative measures that can improve the quality of espresso coffee extraction is to be presented. The green coffee used in this study was the Guatemalan Antigua SHB. The conditions for espresso extraction are as follows. samples were made based on the emission temperature 226℃ of roasting, and the espresso machine was fixed at 9bar and the extraction temperature at 92℃. Espresso coffee has been measured in weight(g) rather than volume(ml), as it forms a foam crema, resulting in volume differences due to various variables. In addition, a Bottomless filter holder putting 14.00g in a 14g basket filter, a cone formed sample during espresso extraction and non conic form espresso as comparator were used. The pH, TDS, Organic acids, Caffeine, Chlorogenic acids, Trigonelline of samples taken were measured. Also, the extraction and ingredients of espresso coffee are important, but a sensory evaluation tasting is also important. Therefore, a sensory test was conducted on trained coffee professionals and the public. To determine the significance of the sensory inspection and componet content, it was verified through one-way batch variance analysis, T-test, Pearson correlation, and regression analysis. the cone formed had been a higher pH, higher TDS, and better preference than the unformed. For the sensory evaluation, cone formed was most preferred. Acidity, sweet, body, aftertaste indicated significant positive(+) correlation while, sour and bitter implied significant negative(-) correlation.

상온고압의 에스프레소 머신으로 추출한 에스프레소 커피의 품질 특성

김인혜,유승석 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.12

This study conducted to verify the characteristics and components of the espresso extracted from the conventional high temperature pressurized espresso machine (78℃~82.03℃, 9 bar) and the patented room temperature with high pressure espresso machine (20.20℃, 15 bar) were compared and analyzed. The samples were analyzed for color values, brown color, pH, total acidity, soluble solids, total sugar, crude protein, crude fat, ash, total polyphenol and caffeine content. The pH of the samples was similar at 4.74~4.98, but the total acidity of samples in high temperature were 2 times higher than room temperature one. Lightness values were similar to each other, but in the yellowness and brown colors, the espresso extracted at high temperature was measured higher than the one extracted at room temperature, and the redness was particularly different. Total sugar, crude protein, crude fat, ash, total polyphenol and caffeine contents were all showed significant differences as the samples extracted at high temperature pressurized were more than 2~4 times higher than the one extracted at room temperature. The soluble solid contents of the espresso extracted at high temperature were 11.34% and 8.6%, and the one extracted at room temperature was 5.31%. All of these were within the range of titration extraction. The patented espresso will be another good attempt for the development of coffee, where you can enjoy a variety of menus by making full use of the flavor of espresso while reducing the intake of the stimulating taste of over extraction and high caffeine.

에스프레소 커피 담는 방법에 따른 추출 특성에 관한 연구

김이중(Kim, Yi-Jung),김광진(Kim, Kwang-Jin),김경임(Kim, Kyung-Im) 한국외식경영학회 2016 외식경영연구 Vol.19 No.1

본 연구는 자동 에스프레소 머신을 이용한 에스프레소 품질에 관한 내용이다. 자동 에스프레소 머신은 포터필터에 분쇄 커피를 담는(packing) 과정을 거친 후 추출한다. 이 때, 에스프레소 품질은 패킹된 분쇄커피를 통과하는 물의 흐름에 의해 크게 영향을 받는다. 이에 본 연구에서는, 17.5g의 분쇄 커피를 다양한 방법 (K1-K7)으로 포터필터에 담았으며, 추출 수 온도를 일정하게 관리하여 추출한후 이를 시료로 사용하여 이화학적 특성 가운데 pH, TDS, Organic acid를 조사하였고, 같은 시료에 의한 관능특성도 조사하였다. 연구 결과, 포터필터에 커피를 고르게 담는 방법(K1)에서, 낮은 pH(5.13) 수치와 높은 TDS 수치(9.36)를 보이면서 많은 유기산 함량이 측정되었다. 관능특성에 있어서도 선호도가 가장 높았으며 신맛이 가장 좋고, 시큼한 맛은 적게 느껴졌다. This study is to identify the quality of espresso coffee by using the Automatic Espresso Machine. The espresso coffee was brewed by the semi automatic espresso machine after packing the ground coffee in the porterfilter. The quality of espresso coffee is highly affected by the water flow passing the ground coffee packed in the porterfilter. In this study, the ground coffee 17.5g were filled the porterfilter in various ways(K1-K7), then brewed on a constant temperature for using samples. And then pH, TDS, organic acid and sensory test is calculated to research of physicochemical characteristics. The result of this study is that the evenly packing way(K1) was measured low pH(5.13), high TDS(9.36), high organic acid content. The sensory test was the highest preference level, best acidity and low sourness.

에스프레소 메뉴의 이화학적 평가 및 전자혀 분석

이지연,김장하 한국커피협회 2016 한국커피문화연구 Vol.2 No.1

The purpose of this study is to examine possible correlation between sensory properties and quality when varying the brewing time of expresso, which is widely regarded as the most basic coffee type. To this end, this study selected the two most commonly used coffee bean types, which are Brazilian coffee bean and Columbian coffee bean. Specifically, pH, Brix, salinity, viscosity, solid content and chromaticity were measured for each brewing time of espresso with the aforementioned two coffee bean types. As a result, pH and Brix of the expresso brewed with Brazilian coffee bean has significantly increased as the brewing time has decreased. The salinity and solid content of espresso were found to be high, whereas lungo was found to have a high degree of viscosity. In the case of chromaticity, Lungo had the highest value at L. pH of the espresso menu brewed with Columbian coffee bean was not found to have any significant difference. However, Brix, salinity and viscosity have significantly decreased as the brewing time has decreased. As for chromaticity, lungo had the highest value for all of L, a and b. In regard to the electronic tongue analysis, ristretto had the highest value in sour taste, salty taste, savory taste and sweet taste for the espresso menu brewed with Brazilian coffee bean, whereas lungo had the highest value in bitter taste. As for the espresso menu brewed with Columbian coffee bean, ristretto had the highest value in sour taste, salty taste and sweet taste, whereas lungo had the highest value in savory taste and bitter taste. Therefore, it was concluded that the brewing time of expresso had a profound impact on the sensory properties and it also influenced pH, Brix, salinity, viscosity, solid content and chromaticity. Moreover, it was also found that the taste and texture of coffee might vary depending on the origin of coffee bean 본 연구는 커피메뉴 중 기본으로 사용되고 있는 에스프레소를 추출시간을 달리하였을 때 관능적인 특성과 품질에 관계가 있는 지 알아보기 위하여 가장 많이 생산되고 있는 원두 2종을 선택하여 에스프레소 추출시간에 따른 pH, Brix, 염도, 점도, 고형분, 색도 를 측정한 결과, 브라질 원두로 추출한 에스프레소 메뉴의 pH, Brix는 추출시간이 짧을수록 유의적으로 높아졌고, 염도와 고형분은 에스프레소가 점도는 룽고가 높게 나타났으며, 색도의 경우 L값에서 룽고가 가장 높았다. 콜롬비아 원두로 추출한 에스프레소 메뉴의 pH는 유의적인 차이를 보이지 않았으며, Brix, 염도, 점도는 추출시간이 짧을수록 유의적으로 높아졌다. 색도의 경우 L,a,b값 모두 룽 고가 가장 높은 값을 나타냈다. 전자혀 분석은 브라질 원두로 추출한 에스프레소 메뉴의 경우, 신맛, 짠맛, 감칠맛, 단맛은 리스뜨레또 가 가장 높았고, 쓴맛에서는 룽고가 가장 높았다. 콜롬비아 원두로 추출한 에스프레소 메뉴의 경우에서는 신맛, 짠맛, 단맛은 리스트 레또가 감칠맛과 쓴맛은 룽고가 가장 높은 값을 보여주었다. 따라서 에스프레소를 추출할때 추출되는 시간이 관능적인 특성에 많은 영향을 줄 뿐만이 아니라 pH, Brix, 염도, 점도, 고형분, 색도 등에 영향을 주는 것으로 나타났으며 산지별 원두에 따라서도 커피의 맛과 질감 등을 더 좋게 할 수 있음을 알 수 있었다

유산균 발효 생두를 이용한 에스프레소 커피의 품질 특성 및 항산화 활성

김동호(Dong-Ho Kim),연수지(Soo-Ji Yeon),장금일(Keum-Il Jang) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.12

본 연구에서는 유산균으로 발효시킨 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 효과를 분석하였다. 먼저 Lactobacillus acidophilus KCTC 3145를 이용하여 10, 20, 30%(w/v) 함량의 커피 생두를 37°C에서 0, 12, 24시간 동안 발효시켰다. 그리고 발효된 커피 생두를 건조한 다음 로스팅 및 분쇄하여 얻은 커피 분말로 에스프레소 커피를 제조하여 pH, 산도, 가용성 고형분 함량, 갈색도, 색도, 항산화 활성 및 관능검사를 비교 분석하였다. 발효 중 유산균수의 변화는 발효를 위한 생두의 함량과 유산균 발효시간이 증가할수록 전체적으로 완만히 증가하는 경향을 나타내었다. 발효시간이 증가할수록 발효 생두를 이용한 에스프레소 커피의 pH 및 색도(L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP> 값)는 감소했지만, 총산도, 가용성 고형분 함량 및 갈색도는 증가하는 경향을 나타내었다. 발효 생두의 함량이 증가할수록 에스프레소 커피의 pH는 감소한 반면 총산도는 증가하였고, 색도, 가용성 고형분 함량 및 갈색도는 유사하게 나타났다. 그리고 항산화 효과에서는 발효시간 및 발효 생두의 함량이 증가할수록 총 폴리페놀 함량과 DPPH 및 ABTS 라디칼 소거능은 모두 증가하였으며, 관능특성으로 맛, 색, 향 및 전체적인 기호도에서 EFB30이 가장 높은 선호도를 나타내었다. 따라서 본 연구에서는 유산균 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 특성을 상호 비교하고 관능적 특성을 확인함으로써 유산균 발효를 통한 에스프레소 커피의 품질 및 기능성 효과 향상 가능성에 대한 자료를 제시하였다고 생각된다. This study investigated the quality characteristics and antioxidant activities of espresso coffee prepared with green bean fermented by lactic acid bacteria. First, 10, 20, and 30% (w/v) green beans were fermented by Lactobacillus acidophilus KCTC 3145 at 37°C for 0, 12, and 24 h, respectively. Cells of L. acidophilus gradually increased with increasing green bean content and fermentation time. After drying fermented green beans, coffee powders were prepared by roasting (city level) and grinding (<75 mesh). Then, espresso coffee was extracted using coffee powder. The pH and chromaticity (L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values) of espresso coffee decreased with fermentation time, whereas total acidity, total soluble solid contents, and brown color intensity increased. The pH level decreased with increasing contents of fermented green bean and total acidity increased. However, chromaticity, total soluble solid contents, and brown color intensity remained within a limited range. The antioxidant activities, including total polyphenol content, and DPPH and ABTS radical scavenging activities increased with increasing green bean content and fermentation time. Finally, sensory evaluation -for taste, color, flavor, and overall preference- revealed espresso coffee prepared with fermentation of 30% (w/v) green bean received the highest scores. Green bean fermented by lactic acid bacteria enhanced quality characteristics and antioxidant activities of espresso coffee, showing that lactic acid bacteria fermentation has potential use in the espresso coffee industry.

에스프레소를 첨가한 쿠키의 품질특성

최은정 ( Choi Eun Jeong ),윤경화 ( Yun Kyong Hwa ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2016 호텔리조트연구 Vol.15 No.3

To manufacture cookies with espresso extract, cookies with 0%, 15%, 30%, 45%, 60% added espresso extract were prepared and tested for quality. Their pH was decreased by addition of espresso extract addition, and the influence of the pH also decreased the sugar level. For the cookies`` color, L(lightness) and b(yellowness) were decreased, and a(redness) was decrease. The spreadability, and Leavening were lowered as espresso extract were added. And Loss rate was decrease. The cookies`` hardness was increased with increasing addition of espresso extract. 45% espresso extract added cookies received the highest sensory- test scores, so these espresso extract cookie showed its possibility of success to develop it as a product.

서울 시내 커피전문점에서 판매되는 커피의 이화학적 특성 및 항산화성 비교

서한석,김수희,황인경 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shop and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7-8, 8-9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characterics of coffees from chain shops were significantly different from those from owner coffee shops.

효율적인 MILP-Espresso 기반 차분 특성 자동 탐색 방법

박연지(YeonJi Park),이호창(HoChang Lee),홍득조(Deukjo Hong),홍석희(Seokhie Hong) 한국정보보호학회 2018 정보보호학회논문지 Vol.28 No.3

본 논문은 Sasaki 등이 2018년도에 제안한 차분 특성 자동화 탐색 방법을 개선하여 MILP Solver로 정확하고 간편하게 S-box 기반 암호의 차분 특성을 탐색하는 방법을 제안한다[13]. Sasaki 등이 제안한 방식은 차분 특성에 대한 제약식 설계에 입력 차분과 출력 차분만을 변수로 포함하여 확률을 별도로 계산한 반면, 논문에서 제안하는 탐색 방법은 입력 차분, 출력 차분, 확률 변수를 하나의 제약식으로 구성하여 한 번의 프로그램 실행으로 특성과 확률을 동시에 확인할 수 있도록 탐색 절차를 간소화 하였다. 또한 본 논문에서는 Sasaki 등이 활용했던 Espresso 알고리즘과 Quine- McCluskey 알고리즘 중에서 제약식이 보다 대폭 축소되는 Espresso 알고리즘을 이용해 제약식을 간소화 하였다. 본 논문에서 제안하는 탐색 방법은 다양한 구조와 블록 사이즈에 적용 가능함을 입증하기 위해 블록암호 GIFT-64, GIFT-128, SKINNY-64에 적용하였다. 적용 결과, GIFT의 경우 기존의 제안 논문에서 4라운드의 최적의 차분 특성이 5개의 활성 S-box를 가진다고 제시한 반면, 본 논문을 적용한 결과에서는 활성 S-box의 개수는 6개이지만 기존보다 좋은 2<SUP>-11.415</SUP>의 확률을 갖는 최적의 차분 특성을 찾는 성과가 있었다. SKINNY-64의 경우 기존보다 개선된 결과는 아니지만 제안 논문에서의 분석과 동일한 활성 S-box를 갖는 차분특성을 찾을 수 있었다. In this paper, we propose an MILP-based method for Optimal Probability of Bit-based Differential Characteristic in SP(Substitution-permutation) ciphers based on Automatic Differential Characteristic Searching Method of Sasaki, et al[13]. In [13], they used input/output variables and probability variables seperatably, but we simplify searching procedure by putting them(variables) together into linear inequalities. Also, In order to decrease the more linear inequalities, we choose Espresso algorithm among that used by Sasaki, et al(Quine-McCluskey algorithm & Espresso algorithm). Moreover, we apply our method to GIFT-64, GIFT-128, SKINNY-64, and we obtained results in the GIFT(Active S-boxs : 6, Probabilities : 2<SUP>-11.415</SUP>) compared with the existing one.(Active S-boxs : 5, Probabilities : unknown). In case of SKINNY-64, we can’t find better result, but can find same result compared with the existing one.

커피의 볶음도에 따른 에스프레소의 비휘발성 성분 함량 변화와 관능적 특성에 관한 연구

고지연 한국커피협회 2022 한국커피문화연구 Vol.8 No.1

This study was carried out to investigate the changes of non-volatile compounds and sensory characteristics in espresso according to the degree of roasting. Increasing the degree of roasting of coffee beans, total amounts of organic acids, caffeine, trigonelline were increased, while free sugars, amino acids, chlorogenic acids of roasted beans were decreased. The amino acids contents decreased as the degree of roasting was increased. Caffeine, trigonelline, cholorogenic acids contents of espresso changed according to the degree of roasting. Caffeine contents increased during roasting process. Trigonelline contents increased during roasting process. Chlorogenic acid contents decreased during roasting process. The sensory evaluation results show that qualities on sweetness and sour of espresso were highest in light-medium roasting treatment, quality on balance was highest evaluation level in medium roasting treatment and overall palatability of espresso with bitter taste in moderately dark roasting treatment decreased greatly.