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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.9
- 수록면
- 249 - 259 (11page)
- DOI
- 10.23093/FSI.2024.57.3.249
이용수
초록· 키워드
오류제보하기
The term DX (Digital Transformation) has recently emerged across various industries in almost all areas of daily life. DX refers to the process in which businesses and organizations leverage digital technologies and tools to innovate their business models and processes. It has become a crucial technology for building future strategies and ensuring sustainable growth for companies. The food industry is no exception; the development of business models using DX is actively being pursued, particularly in the manufacturing and distribution sectors. To datafy the changes that occur during the maturation process in food manufacturing and to explore the potential for quality prediction through DX, a study was conducted using the maturation processes of distilled spirits and fermented soybean paste (doenjang) as examples. The goals were to select indicators of factors influencing maturation, accumulate DATA, build a DATA SET for machinelearning, and propose a draft for a maturation prediction model.
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