• Clean Technology
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• v.12 no.4
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• pp.238-243
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• 2006

The aggregate properties of chilled converter slag reformed by atomizing liquid converter slag were investigated. The properties of mortars with various replacement of standard sand by chilled converter slag as recycled fine aggregates were investigated. The particle shape of chilled converter slag by atomizing was a sphere with an open cavity which is enclosed with two layers like a bored coconut. Specific gravity, unit weight and fineness modulus increased with increasing the replacement, and solid content had the maximum at the replacement of 75% and water absorption rate had the minimum at the replacement. The hardened mortars with higher replacements have the higher specific gravity and the denser texture.

• Magazine of the Korea Concrete Institute
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• v.10 no.4
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• pp.163-169
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• 1998

The strength and freeze-thaw test were carried out in order to use recycled aggregate as crushed aggregate in concrete. The recycled concrete had a lower flexture and compressive strengths than ordinary concrete, but the inclusion of fly ash shows similar results in both concretes. The resistance of freeze-thaw was strongly influenced by W/C ratio, content of recycled aggregate and fly ash, and it was also found that the resistance was higher when W/C ratio and fly ash content was lower. and was superior when replacement level of recycled aggregate reached to 80%.

• Journal of the Korean Data and Information Science Society
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• v.21 no.2
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• pp.211-218
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• 2010

Taguchi has used the signal-to-noise ratio (SN) to achieve the appropriate set of operating conditions where variability around target is low in the Taguchi parameter design. Many Statisticians criticize the Taguchi techniques of analysis, particularly those based on the SN. Moreover, there are difficulties in practical application, such as complexity and nonlinear relationships among quality characteristics and design (control) factors, and interactions occurred among control factors. Neural networks have a learning capability and model free characteristics. There characteristics support neural networks as a competitive tool in processing multivariable input-output implementation. In this paper we propose a substantially simpler optimization procedure for parameter design using neural network without resorting to SN. An example is illustrated to compare the difference between the Taguchi method and neural network method.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.637-643
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.577-582
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• 2002

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 2002.05a
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• pp.215-218
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• 2002

대기로 배출되는 휘발성 유기화합물 중의 하나인 TCE (Trichroloethylene)를 제거하는 기술들은 설치비 및 운전비가 많이 요구되는 흡착, 응축, 소각기술 들이 있으며, 이를 대체하는 신기술로 광촉매 반응을 이용함으로서 유기휘발물을 상온과 상압에서 광반응시켜 제거함으로서, 설치 및 조업비 측면에서 경제적인 이점이 있다.(중략)

• Management & Information Systems Review
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• v.36 no.4
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• pp.81-102
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• 2017

This study examined the income and price elasticities of tourism demand model by using the ARDL models. This paper used the ARDL & ARDL-RECM model based on the annual number of tourists arrivals, GDP and CPI including tourists from the US, Japan and China entering Korea. First, the income elasticity of the US was inelastic and insensitive necessities for long-run US tourists in the ARDL model. China's income elasticity was elastically sensitive luxuries. Second, the US and China's own price elasticities were very elastic to tourism demand in both models. Third, the US's cross price elasticity showed the relationship between inelastic positive substitutes and inelastic negative complements in China in ARDL model. The cross price elasticities of the US and China showed inelastic positive substitutes in the ARDL-RECM model. Fourth, the coefficients of the error correction term were such that the actual sign and the expected sign of the US and China coincided with the negative sign in the ARDL-RECM model. Therefore, first, it can be established in a tourist policy or tourism strategy through income elasticity. Second, we can improve the quality and differentiation of products, recognizing that Korea's tourism price is more elastic than other markets through price elasticity.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.10
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• pp.48-53
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• 2017

One of the policies of the Ministry of Agriculture, Forestry and Livestock Food and Livestock aims to export $10 billion worth of products. Although it was not easy to achieve the export goal of $ 6.5 billion in 2016, the policy should be pursued continuously. Accordingly, a facility modernization project and high-tech greenhouse project are being implemented to facilitate exports. Moreover, it is possible to consider substitution of imports in the policy shift. Imports of temperate and tropical fresh fruits totaled 1.2 trillion won in 2016. Accordingly, identification of alternatives to tropical and temperate fresh fruit imports will enable farm income to increase and the fresh fruit industry to grow. The major obstacle to tropical fruit production in Korea is high heating costs. However, Jeju Island apple mango farmers found that using non-taxable kerosene and hot water from power plants could reduce heating costs by 42.5%. Indeed, using hot wastewater can reduce heating costs by more than 40%. To improve competition with imported fruits, farmers can change their heating systems using financial support plans (e.g., 20% government subsidies, 20% loans, 30% subsidies from local governments). The income effect and import substitution effect of fruit tree farmers should be carefully analyzed in the future and the study will be closed to discuss the policy direction.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.753-760
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• 2011

This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, $Salicornia$ $herbacea$ salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in $kimchi$. The fermentative characteristics of these salts were determined during the fermentation at $10^{\circ}C$. $kimchi$ using a salt replacement and with $Salicornia$ $herbacea$ salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of $kimchi$ fermentation. For the preparation of $kimchi$ that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of $kimchi$ prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of $kimchi$ with CS-17(562.5 mg%) showed a lower level than that with table salt(879.0 mg%). The growth of Leuconostoc sp. was highest ($1.5{\times}10^8$ cfu/g) in $kimchi$ with CS-17 at 6 day-fermentation, but the highest level($2.3{\times}10^7$ cfu/g) in $kimchi$ with table salt was at 7dayfermentation. The cells of $Lactobacillus$ sp. in the $kimchi$ prepared with CS-17 and table salt increased to $3.0{\times}10^8$ cfu/g and $6.0{\times}10^7$ cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in $kimchi$ and mitigate over-maturation.