With the rapid development of the global economy, transport safety and security have become the key issues in maritime transportation all over the world. In practical applications, the Automatic Identification System (AIS)-based measurement of similarities between different vessel trajectories plays an important role in improving maritime transportation, e.g., maritime navigation, maritime supervision and management. However, the received AIS datasets are usually composed of a large amount of redundant information which could significantly increase the computational complexity. To deal with this problem, a Douglas-Peucker (DP)-based calculation method is introduced in this paper to accurately compress the spatio-temporal AIS trajectories while preserving the main geometrical structures. Based on the compressed trajectories, it is able to accelerate the Dynamic Time Warping (DTW) algorithm for the measurement of similarities between different vessel trajectories. In particular, the combination of DP and DTW has the capacity of significantly reducing the computational cost and guaranteeing the accuracy of similarity measures. The experimental results have demonstrated the superior performance of the proposed method in terms of computational cost and accuracy of similarity measures.

The catch composition of commercially important species of the stationary lift net at Barangay Gines, Miagao, Iloilo, the Philippines was investigated from December 2013 to May 2014 during the different phases of the moon. A total of 486 kg of fish coming from 12 different genera, including mollusk and crustaceans, was caught and identified from the catch of the stationary lift net. Among the 12 genera identified from the catch of stationary lift net, anchovy (Stolephorus), sardines (Sardinella), squid (Loligo) and mysid shrimp (Acetes) were considered to be commercially important due to their value. Acetes catch was highest during the new moon in the month of January. Loligo catch was also high during the new moon except in the month of May. Stolephorus catch was also highest during the new moon except in the month of January. Sardinella catch was highest during the first quarter in the month of February. Full moon had the lowest catch all throughout the duration of the study while new moon had the highest catch during December 2013 to March 2014 and first quarter was the highest in the months of April and May.

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

In previous experiment, drying efficiency of infrared and hot air dryers was investigated. On this study, drying rate of sweet potato according to different infrared interval was performed to find the optimal interval range. Steamed sweet potato was cut to a thickness of 0.5cm, the width and length were 1.5*3cm. The condition of infrared drying was 60 to 40°C, which range of interval was adjusted 5 to 20°C. Moisture content, brix, color, and texture were estimated as quality parameters. Drying rate was increased with decreasing temperature range and soluble solid contents were increased as drying time was increased, but there was no difference after 4 hours. Hardness was resulted in highest value at small temperature range and hard texture was affected by drying time. However, there were no significant differences in L, a, b value. In conclusion, small interval range of infrared was indicated highest drying efficiency and the optimal condition of drying time was 4 to 6.

This study investigated to find optimal blanching conditions for pre-treatment of Korean Cahmchi (Aster scaber) before freezing to maintain qualities as food ingredient. Blanched A. scaber were blanched in water, 1% sucrose solution and 1% salt solution for 2min. After blanching, each sample packed with water, 0.5% and 1% sucrose solution, which were half quantity of sample. The samples were then frozen at -30°C freezer for 24h. Frozen samples were thawed in water at 4°C. Color, thawing loss, water content and texture analysis were evaluated. Water content was not significantly different among samples. Thawing loss of A. scaber was low value in sugar and salt additive samples. Sugar additive sample indicated the lowest redness and yellowness value. Also sugar added samples showed tender texture. In conclusion, sugar contents in blanching water were affected to qualities of A. scaber.

This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

Germinated brown rice flour has received much attention due to its health-functional ingredients such as dietary fibers. However, the food industry has faced challenges of using germinated brown rice flour in processed foods because it causes undesirable quality attributes such as high cooking loss and sticky texture. In this study, three different types of food additives (starches, hydrocolloids, emulsifiers) were incorporated into the formulation of extruded rice cakes and their combined effects on the cooking loss and textural properties of the germinated brown rice cakes were investigated. The addition of emulsifiers had a tendency to increase cooking loss and soften the noodle texture. Most of the starches except gelatinized and high-amylose rice flours showed similar effects to the emulsifiers. Xanthan gum, gelatin, and HPMC were positively effective in reducing the cooking loss of the rice cakes and increasing their hardness. When the ingredients were combined, the mixture of saemimyeon rice flour, HPMC, and xanthan/agar reduced the cooking loss by 66.7%. Most of all, this study provided an ingredient map that was plotted on the axis of hardness and cooking loss, depending on single and combined treatments of various ingredients.

Ohmic heating is one of advanced thermal processing techniques which utilize conversion of electrical energy into heat. In our study, a feasibility of ohmic heating was tested to cook instant rice cake to improve energy efficacy as an alternative heating methods of conventional electrical kettle. Ohmic heating was conducted using customized ohmic cell (7.5×4.5×9.5 cm) equipped with titanium electrodes. Instant rice cakes in soup were ohmically heated up to 100°C at different electric fields (9, 12, 15 & 18 V/cm) and temperature holding times (60, 80, 100 & 120 s). Thermocouple was placed into both soup and rice cake to evaluate the temperature profile and energy efficacy. Temperature, voltage and current across the sample were measured and recorded at every 3 s using data acquisition system (DAQ). Mathematical model was developed to calculate the internal energy generation rate (QR, W). Internal energy generation rate (QR, W) was integrated versus temperature come-up time (s) to compute the total internal energy dose (ET, J) using MATLBA software. For energy efficacy (Eff), it was calculated ratio of total internal energy dose (ET, J) to heat quantity (Qh, J). During ohmic heating, temperature come-up time was significantly reduced as a function of elevated electric field (P<0.05). For example, 9V/cm of electric field showed 6.2±0.4 min of temperature come-up time up to 100°C. Higher electric field at 18 V/cm reduced temperature come-up time to 1.9±0.1 min. The electric field of 15 V/cm showed the best energy efficacy as 0.78 which meant 78% of electrical energy was converted into thermal energy for heating. In the texture profile analysis, the most preferable harness was found as 6.191 N at 15 V/cm and 100 s holding time. Our study showed the potential of ohmic heating to cook instant rice cakes for home meal replacement (HMR) and outdoor foods.