• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.321-325
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• 2008

This study was carried out to examine the effects of wheat flour ferment cultured by Lactobacillus acidophilus on the physical characteristics of cooked noodle. Different scanning calorimeter(DSC) analysis results for noodle gelatinization showed that the noodles containing flour ferment had higher enthalphy values than the control noodle. And based on the degree of retrogradation for the noodles containing the flour ferment, enthalpy decreased as the amount of the ferment increased, resulting in the delay effect on the retrogradation. According to textural property evaluations over a storage period, the noodles containing the flour ferment had increases in hardness and cohesiveness, and the springiness of the control group was higher than that of the noodles containing the flour ferment; however, this difference between groups gradually disappeared with increasing storage time. Finally, the noodles containing 10% flour ferment had a higher overall preference score than the control group, indicating that the addition of the flour ferment during noodle production can have a beneficial effect on the preference.

• The Journal of the Korea Contents Association
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• v.10 no.6
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• pp.156-165
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• 2010

ESM(Enterprise Security Management) is representing domestic security management, and there is requirement to enhance it. This paper will evaluate quality of ESM products, understand its quality level, and derive method to improvement so as to develop security evaluation model and test methodology which can support quality enhancement. In addition, it presented the performance test cases and evaluation method to measure product's security quality, and to perform research on the judgement method for the results based on appropriate criteria. Developed quality evaluation model is expected perform important role in evaluating and enhancing the quality of intrusion prevention system.

• Applied Chemistry for Engineering
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• v.5 no.6
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• pp.917-924
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• 1994

In this paper, we briefly introduce applications of optimum de-inking agent by waste-paper recycling stimulation technology. From the aspects of environmental protection and efficient use of natural sources requirement of recycle paper and higher quality pulp will be increasing. By developement of high-performance de-inking agents and its system, we would like to contribute for advance of waste paper treatment technology and higher quality pulp recycling.

• Proceedings of the Korea Information Processing Society Conference
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• 2005.11a
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• pp.151-154
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• 2005

본 논문에서는 스케일러블 멀티미디어 콘텐츠에 대한 조건적 접근제어가 가능한 암호화 방법을 제안한다. 현재 표준화가 진행중인 스케일러블 비디오 코딩방법인 JSVM(Joint Scalable Video Model)은 부호화한 동영상에 대해 공간, 시간, 품질의 스케일러빌리티(Scalability)를 지원하는데, 각 스케일러 빌리티를 고려한 조건적인 접근제어기술은 스케일러빌리티에 따라 사용자를 제한해야 하는 경우를 위해 필수적인 기술이다. 제안하는 방법은 공간, 시간, 품질의 세가지 스케일러빌리티를 지원하도록 부호화(Encoding)후 구성되는 NAL(Network Abstract Layer)을 지원하는 스케일러빌리티에 따라 구분하고, 구분된 NAL 의 종류에 따라 암호화 key 를 다르게 제공하는 방법을 통해 사용자의 접근제어 수준에 맞게 암호화 key 를 조합하는 방법을 적용하였다. 실험 결과 제안한 방법은 JSVM 에서 공간, 시간, 품질의 스케일러빌리티가 보장되고, 이때 생성되는 Key 의 조합으로 조건적 접근제어(Conditional access control)가 가능함을 확인하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2022.11a
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• pp.1050-1052
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• 2022

최근 비대면 수요의 증가와 함께 유통·물류산업은 배송서비스 품질 향상을 위해 전략을 세워왔고, 퀵커머스 배송과 같은 빠른 배송서비스가 일상화되자 소비자의 배송서비스의 품질에 대한 기대치도 높아졌다. 이제는 뉴노멀 시대에 접어들며, 수요 불확실성에 대응할 혁신적 기술이 요구된다. 본 논문에서는 배송서비스 품질 향상 전략으로 도로주행 트랜스퍼 크레인을 메타버스 플랫폼을 통해 제안한다. 트랜스퍼 크레인은 도로의 정체와 상관없이 화물운송이 가능하여 배송서비스 속도 향상과 함께 도로 혼잡비용 감소 등 여러 부가적인 효과를 기대해 볼 수 있다.

• Korean Journal of Poultry Science
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• v.28 no.3
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• pp.283-288
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• 2001

The broiler marketing managers at department stores were most considered the brand whereas those at supermarket were most considered price when they purchased raw chicken. The whole chicken was distributed as fresh by 100% at department stores, whereas it was distributed as fresh only by 75% and the rest part was distributed as frozen or combination of fresh and frozen at supermarket. Consumers at department stores were most unsatisfied with drip loss whereas consumers at supermarket were most unsatisfied with freshness of chicken. At present, more than 89% broiler are selling by their weight unit of a bird (called as ho) in department stores, food chain stores and supermarket. The marketing periods were 3 days at department stores and 4days at supermarket. Most broiler marketing managers in stores such as 80% those at department stores, 60% those at food chain stores and 50% those at supermarkets were favored for the grading system based on quality of raw chicken. The broiler marketing managers at department stores and food chain stores preferred to the grading system evaluated with 2 quality grades and those at supermarkets preferred to the grading system evaluated with 3 quality grades if the grading system is to be established. The drumsticks and drummette of broiler were the most popular portions when compared to the other portions. In conclusion, marketing stores as well as consumers demanded to produce the best quality chicken by the grading system based on quality. Therefore, the quality improvement is the most important factor to increase consumer preference in chicken production.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.9-14
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• 2008

The effect of different porosity of onggis, Korean earthenware, on the fermentation of kochujang was investigated. The porosity was controlled with glazing treatment. Three kinds of onggis were made: one with no glazing treatment, one with outside glazing treatment, and one with both inside and outside glazing treatment. During 4 month fermentation of kochujang in porosity-controlled earthenwares, physical, chemical, microbiological, and sensory quality attributes were monitored. Higher protease activity and higher contents of amino nitrogen, free amino acids, and total neucleotide were observed in kochujang fermented in the onggi with outside glazing treatment, which might have resulted in better sensory quality. Onggi with medium porosity could be effective for fermentation of kochujang.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2023.05a
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• pp.123-125
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• 2023

4차 산업혁명의 가속화에 따라 해운 항만 산업 분야 또한 정보적 측면에서 빅 데이터에 대한 업종별 통합과 공유를 통해 연계 산업 간 산업활동 효율화를 위한 노력이 요구된다. 현재 물류 분야에 다양한 플랫폼들이 도입되고 있지만 대부분 화물운송업 또는 창고 중개업 분야에 편중되어 있다. 항만산업의 경우 코로나 펜데믹 이후 발생한 컨테이너 반입 제한 및 장치율 증가 등에 따라 운송사와 컨테이너터미널 간 갈등이 지속적으로 유발되는 상황이 발생되었다. 이에 따라 본 연구는 플랫폼을 활용한 컨테이너터미널과 운송사 간 플랫폼 개발의 필요성을 인지하고 상호 기업 간 연계 효율성을 높일 수 있는 방안을 모색하였으며 산업 관계자인 컨테이너터미널 운영사, 운송사, 포워더 업종 종사자들을 대상으로 설문지 기반 실증 분석을 수행하였다. 결과적으로 EFA를 통해 추출된 14가지 요인으로 IPA 분석을 수행한 결과 1사분면(사용 용이성, 보안성, 정보 정확성, 정보 적시성, 차량 반출/반입정보, 공컨테이너 반입/반출 정보, 풀컨테이너 반입/반출정보)으로 품질에 대한 지속적인 개선이 수행되어야 하며 2사분면(APP 시스템 품질)에 대한 고려가 종합적으로 수행되어야 함이 도출되었다. 또한, 플랫폼 개발의 주체와 이용자의 참여 유도가 필요하며 상호 이해관계자 간 효율적인 연계와 효율화를 위한 인식 구조 개선이 필요하다고 나타났다. 연구결과는 향후 컨테이너터미널과 내륙운송의 효율적인 연계를 위한 플랫폼 구축에 중대한 시사점을 제공한다.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.199-213
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• 2014

Japanese restaurant owners seek to secure their competitive advantage by implementing a unique competition strategy that may overcome hostile environment. Brand power, aggressive expansion and the partnership strategy with other businesses may be suggested. The present study is to find out the competitive advantages of Japanese restaurants, to compare the importance and satisfaction by different customer factors of choices and then, to identify what kinds of factors affect customer satisfaction. Total 205 copies of questionnaire, out of 230 distributed, were used for analyses. Cronbarch's alpha coefficient of all 20 items was 0.911. In terms of importance, Cronbarch's alpha coefficients were 0.887(food), 0.796(menu), 0.851(employee), 0.815(service), and 0.730(physical environment). For satisfaction, the coefficients were 0.876(food), 0.860(menu), 0.880(employee), 0.851(service), 0.730(physical environment). In addition, the exploratory factor analysis showed an acceptable factor loading, supporting 20 items' validity. The result showed that customers' perceptions of the importance of Japanese restaurant service quality was higher than their level of satisfaction in general. In particular, IPA analysis revealed that food and service factors were well operated as located in the first quadrant. However, service factor located in the second quadrant was perceived to be important yet perceived as being satisfied poorly. So this study suggests that Japanese restaurant owners should concentrate on the attributes included in this quadrant to improve the quality of foodservice. Lastly, menu and physical environment factors were located in the third quadrant showing low level of importance and satisfaction. On the basic of the IPA analysis, Japanese restaurant owners should identify their strengths and weaknesses and draw up a plan to improve service quality and to maximize their profits.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.310-321
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• 2014

This study investigated the effects of starches(potato, sweet potato, and corn starch) on the quality characteristics of raw and cooked noodles. The moisture content, color, mixogram, texture profile and sensory evaluation were performed. The mixogram showed the addition of starches shortened the kneading time. Mixing tolerance was higher in the noodles with starch than the control group, which indicates that the addition of starch increases dough durability. Moisture content of raw noodles was the highest in the samples with potato starch. L-value of raw noodles was the highest in the samples added with corn starch, whereas that of cooked noodles was the highest in the samples added with potato starch. The hardness of raw noodles was the highest in the control sample, and the chewiness of raw noodles was the highest in the samples added with sweet potato starch. The hardness of cooked noodles was the highest in the samples added with corn starch and the lowest in the control group. The tension distance of raw noodles was the longest in the control group and the tension force of raw noodles was the highest in the noodle with sweet potato starch. The acceptance test indicated that the noodles prepared with the addition of sweet potato starch scored the highest in flavor, taste, texture and overall acceptability.