• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Journal of Korean Institute of Industrial Engineers
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• v.38 no.2
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• pp.144-156
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• 2012

In recent years, advanced countries in energy sector are emphasizing the importance of the development and deployment of renewable energy to cope with the global environmental crisis such as depletion of fossil energy, climate convention to control emissions of greenhouse gases. In this paper, we evaluate the economic value of the investment in new and renewable energy R&D in Korea and optimal deployment timing of new and renewable energy by using the real option approach. The real option model adopted in this paper assumes that a decision maker has a compound option to abandon, deployment, or continue the R&D. As a result by using empirical data of Korea, it is found that there exists a considerable amount of positive real option value (ROV) in the investment of new and renewable energy R&D while its net present value (NPV) calculated by traditional discounted cash flow (DCF) model shows negative value.

• Journal of applied mathematics & informatics
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• v.34 no.3_4
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• pp.269-284
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• 2016

In this paper, we firstly use Krasnosel'skii fixed point theorem to investigate positive solutions for the following three-point boundary value problems for p-Laplacian with a parameter $({\phi}_P(D^{\alpha}_{0}+u(t)))^{\prime}+{\lambda}f(t, u(t))=0$, 0$D^{\alpha}_{0}+u(0)=u(0)=u{\prime}{\prime}(0)=0$, $u^{\prime}(1)={\gamma}u^{\prime}(\eta)$ where ϕ_p(s) = |s|^p−2s, p > 1, $D^{\alpha}_{0^+}$ is the Caputo's derivative, α ∈ (2, 3], η, γ ∈ (0, 1), λ > 0 is a parameter. Then we use Leggett-Williams fixed point theorem to study the existence of three positive solutions for the fractional boundary value problem $({\phi}_P(D^{\alpha}_{0}+u(t)))^{\prime}+f(t, u(t))=0$, 0$D^{\alpha}_{0}+u(0)=u(0)=u{\prime}{\prime}(0)=0$, $u^{\prime}(1)={\gamma}u^{\prime}(\eta)$ where ϕ_p(s) = |s|^p−2s, p > 1, $D^{\alpha}_{0^+}$ is the Caputo's derivative, α ∈ (2, 3], η, γ ∈ (0, 1).

• Nuclear Engineering and Technology
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• v.54 no.10
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• pp.3604-3613
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• 2022

The Physical Protection System (PPS) plays an important role and must effectively deal with various adversary attacks in nuclear security. In specific single adversary path scenarios, we can calculate the PPS effectiveness by EASI (Estimated Adversary Sequence Interruption) through Probability of Interruption (P_I) calculation. EASI uses a single value of the probability of detection (P_D) and the probability of alarm communications (P_C) in the PPS. In this study, we develop a multi-path analysis code based on EASI to evaluate the effectiveness of PPS. Our quantification method for P_I considers the variability and uncertainty of P_D and P_C value by Monte Carlo simulation. We converted the 2-D scheme of the nuclear facility into an Adversary Sequence Diagram (ASD). We used ASD to find the adversary path with the lowest probability of interruption as the most vulnerable paths (MVP). We examined a hypothetical facility (Hypothetical National Nuclear Research Facility - HNNRF) to confirm our code compared with EASI. The results show that implementing the variability extension can estimate the P_I value and its associated uncertainty. The multi-path analysis code allows the analyst to make it easier to assess PPS with more extensive facilities with more complex adversary paths. However, the variability of the P_D value in each protection element allows a significant decrease in the PI value. The possibility of this decrease needs to be an important concern for PPS designers to determine the P_D value correctly or set a higher standard for PPS performance that remains reliable.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.597-602
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• 2005

Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step). $Q_{10}$ values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed $Q_{10}$ values of 3.45, 1.77, and 1.99, respectively. Although $Q_{10}$ value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same $Q_{10}$ value to predict shelf stability of emulsified ginseng drink is not appropriate.

• Asia pacific journal of information systems
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• v.32 no.4
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• pp.728-749
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• 2022

The information and communication technology (ICT) value creation process is inherently unobservable. In addition to the direct effect of ICT on productivity, some information or knowledge can create value through other knowledge activities. In this paper, we study the impact of ICT on productivity through R&D. We tested the mediating effect of R&D between ICT and productivity using panel data from 47 US industries from 1987 to 2013 from the Bureau of Labor Statistics. The results show that R&D partially mediates ICT and productivity. That is, ICT directly increases productivity, and some of its effects can be realized through R&D. Recipients who acquire knowledge through ICT have to interpret codified ideas and apply them to practice. The increased absorptive capacity that can be developed through R&D improves interpretation ability, allowing employees to share more complex ideas. Thus, ICT helps people to effectively communicate, but some information and knowledge can be realized and applied through R&D knowledge activities. This is the first study empirically examining the process of ICT value creation through R&D. It also provides practical guidelines for knowledge management, such as making decisions about ICT and R&D investments that are better done concurrently rather than individually to maximize their impact on productivity.

• STI Policy Review
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• v.2 no.3
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• pp.35-44
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• 2011

Korea has rapidly increased R&D investment over the last few decades and the intensity of R&D investment is among the highest in the world; however, there are serious concerns about R&D performance and R&D efficiency. This study is to improve the economic assessment methodology regarding a feasibility study for national R&D programs that are thought to be one of the most prominent ways to enhance R&D efficiency. In order to improve the methodology of economic assessment, a few of important factors such as technical or market uncertainty, spillover effect, and R&D contribution ratio should be covered in the model. The focus of this article is technological and market uncertainty that has a close relation with strategic flexibility and utilization potential to increase the value of R&D programs. To improve the current linear and definitive R&D process, a new framework with strategic flexibility is suggested, in which the result of economic assessment that considers technological and market uncertainty is reflected in planning. That kind of feedback process is expected to enhance the value of the program/project as well as R&D efficiency.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.6
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• pp.697-703
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• 2019

This study looked at what the perceived recognition and user characteristics of 3D printers have to do with perceived value and intention of continuing use. The data collection was conducted by 300 people, including employees who lived in Korea and used 3D printers. Research has shown that firstly, perceptual perception affects perceived values and intended use. Second, user characteristics have been shown to affect perceived value and intended use. Third, it appears to have a positive effect on perceived values and the intention of continuous use. Therefore, by fully recognizing the usefulness and ease of 3D printers to consumers, and by making them aware of the convenience and reliability of consumers, it will be effective if a strategy is established that has put a lot of interest and effort into making 3D printers more popular and active by enhancing consumers' intention to continuously use 3D printers.

• Journal of the Korea Furniture Society
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• v.28 no.4
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• pp.355-361
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• 2017

Indoor noise environment is an important factor when it comes to occupants comfort, especially in cafe. Results of the survey, 33.9% of occupants were feel unpleasant and sensitive about noise environment. Noise in cafe fluctuate depending on the finishing of both wall and ceiling, volume of the room, and the number of occupants in the room. Therefore, the noise meter device was used for measurement of various under conditions. Also, the subjective assessment of occupant noise was conducted through questionnaires. When the interior finish was exposed concrete, the maximum value of the noise measurement was 66.6 dB and the minimum value was 63 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 5.43 and 4.96 point of 10 point of noise and echo, respectively. Otherwise, the interior finish was gypsum board, the maximum value of the noise measurement was 73.8 dB and the minimum value was 60.4 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 3.88 and 3.95 point of 10 point of noise and echo, respectively. The results of the study showed that the noises and echoes in the cafes were lower than when did not.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.799-801
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• 1990

Of the several methods proposed for decreasing toxicity of Paralytic shellfish poison(PSP) from intoxicated shellfish, heat treatment has been most popular, although a large percentage of the incidents of PSP illness have been related to the ingestion of cooked shellfish. The purpose of this study was to determine the kinetics of PSP destruction at various temperatures. The homogenate of intoxicated blue mussel(Mytilus edulis) was heated at temperature ranging from $90\;to\;121^{\circ}C$ and toxicities measured in samples heated for various time intervals. The rate constant(k) per second was $3{\times}10^{-4},\;at\;90^{\circ}C,\;4.98{\times}10^{-4},\;at\;100^{\circ}C,\;7.38{\times}10^{-4},\;at\;116^{\circ}C,\;and\;8.38{\times}10^{-4},\;at\;121^{\circ}C,\;$. By the Arrhenius equation, the decimal reduction time(D-value) was $121min.\;at\;90^{\circ}C,\;82min,\;at\;100^{\circ}C,\;58min.\;at\;116^{\circ}C\;and\;53min.\;at\;121^{\circ}C$. The z-value, activation energy($E_a\;and\;Q_{10}$) was $72^{\circ}C,\;3.9{\times}10^7(J/kg\;mol)$ and 1.39, respectively.