• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2006.05a
• /
• pp.312-315
• /
• 2006

축산물을 판매하고 있는 인터넷 및 통신판매업소에서 전자상거래 시 표지하여야 할 항목과 안전하고 위생적인 축산물의 확보를 위하여 표지하여야 할 항목으로 나누어 실태조사를 실시하였다. 전자상거래시 온라인(인터넷) 판매영업소가 표시하도록 규정하고 있는 항목 중에서 '상호명'과 '전화번호'를 제외한 나머지 정보는 일부 제품에서 누락되어 있는 것으로 나타났다. 특히 '배송비용 정보'(21% 미표시)와 '사이트 이용 약관'(23% 미표시)과 같은 정보는 상대적으로 높은 부적합률을 나타냈고, '이메일 주소'(22% 미표시)와 '팩스번호'(26% 미표시)의 부적합률은 가장 높게 조사되었다. 또한, 온라인 판매업소가 축산물을 판매할 때 표시하도록 규정되어 있는 항목 중에서 '제품명'과 '식육의 종류' 표시를 제외한 나머지 정보는 일부 제품에서 누락되어 있는 것으로 조사되었다. '식육의 부위'(19% 미표시)와 '제품의 구성'(27% 미표시)과 같은 정보는 상대적으로 높은 부적합률을 나타내었고, '보관방법'(57% 미표시), '품질보증 및 인증내용'(80% 미표시), '식육의 등급'(82% 미표시)과 같은 정보는 많은 제품에서 누락되어 있었으며, 특히 '제조일자'(95% 미표시)는 대부분의 제품에서 표기되어 있지 않은 것으로 조사되었다. 인터넷이나 통신판매업소를 통한 온라인 상거래에서는 육안으로 상품을 직접 확인할 수 없기 때문에 축산물의 위생 상태나 안전성을 파악하기 어려워 보다 확실하고 투명한 방법으로 축산물의 안전성과 위생 상태를 확인하는 수단으로 표시 규정을 100% 준수하여 품질의 고급화와 브랜드화를 이룩해 나가야 할 것으로 사료된다.타내었다.로 나타났다. 특히 골반골 현수는 출하 월령이 증가됨에 따라 관능 특성의 개선율이 높은 것으로 나타났다. 수 있다.분별을 성공적으로 수행하였다.(p<0.05), 맛, 연도, 다즙성 및 전체적인 기호성은 유의한 차이가 없었다.자체를 악하다고 볼 수 없고 더구나 구원을 이 세상에서의 이탈로 볼 수 없다. 진정한 구원이란 원래 하나님이 보시기에 아름다웠던 그 세상으로의 회복을 포함한다. 이런 면에서 하나님 주권 신앙 하에서 구원이란 전 인격적인 구원, 전 우주적인 구원이 된다. 그렇기 때문에 성도는 세상의 삶과 학문, 예술, 정치, 경제, 사회를 포함한 모든 분야를 하나님의 뜻 가운데서 그 원래의 목적에 부합할 수 있도록 회복시키는 일에 적극 참여해야 한다.자체가 이를 주도하기는 사실 어려움이 있다. 그리고 대형유통점이 영업행위를 영업시간제한에서부터 출점제한에 이르기까지 규제하는 건은 심사숙고하여야 한다. 대형유통점이 국가경제 및 지역사회에 미치는 영향이 부정적인가 긍정적인가에 대해 국내외 학계와 업계에서 여전히 많은 논란이 있기 때문이다. 정부와 지자체에 의한 시장개입은 반드시 필요한 경우에 한해 합당한 방법에 의해 이루어져야 한다. 대형유통점에 대한 규제는 지역사회에 미치는 영향을 다면적으로 평가한 결과에 근거하여 이루어져야 할 것이다. 대부분의 지자체는 체계적인 평가시스템과 객관적인 통계 자료를 갖고 있지 못한 실정이다. 향후 가장 시급한 과제는 시장개방 이후 지난 10년간 대형유통점이 지역사회에 미친 영향에 관한 광범위한 통계자료를 수집하고 이를 체계적으로 분석하여 정책방향을 올바르게 설정하는 것이라 할 수 있다.i와 K. pne

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.149-155
• /
• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.

• 한국신재생에너지학회:학술대회논문집
• /
• 2011.11a
• /
• pp.48-48
• /
• 2011

2010년 약 19.5 GWp 의 규모로 성장한 태양광 시장의 주요 소재는 실리콘을 이용한 태양전지이며, 고성능 및 고효율 태양전지 시장이 급성장 하였다. 이러한 고품질 태양전지에 사용되는 주요 원료인 9N 급 폴리실리콘은 2008년 4월 $265/kg 까지 상승하였으나, 점차 하향안정세에 있으며, 급속한 가격 경쟁을 통해 당분간 장기공급가가 50$/kg 이하로 하락할 것으로 전망된다. 이러한 실리콘 제조기술 중 가장 많이 사용되는 기술은 Trichloro-silane (TCS) 또는 Mono-silane (MS)를 사용하는 기상법인 일명 Siemens 공정이다. 이러한 기상법의 경우 12N 이상의 초고품질 실리콘 제조가 가능하나, 대규모의 설비투자(1억원/폴리실리콘 1톤)와 높은 에너지(120 kWh/kg)가 요구된다. 이에 최근 기상법이 아닌 야금학적인 정련법에 대한 기술이 개발되고 있으며, 이는 금속 실리콘을 슬래그 처리, 편석 분리, 응고 급랭, 전자빔, 플라즈마 등을 이용하여 정련하는 공정을 말한다. 야금학적 정련법은 순도 면에서 기상법에 비하여 낮은 단점이 있음에도 불구하고, 여러 장점들로 인해 활발히 연구되며 점차 실용화 되고 있는 매우 유용한 기술이다. 야금학적 정련법의 주요 장점은 기상법에 비해 약 25% 정도의 설비 투자비로 가능하고, 금속 실리콘을 직접 사용하며, 에너지 payback이 짧다. 또한, 산 및 염화실렌을 사용하지 않으므로 환경 문제를 적게 야기하고, 생산설비의 확장성도 매우 높다. 본 연구에서는 국내 규석광을 이용하여 일련의 정련 공정을 거쳐 고순도SG(Solar Grade)급 실리콘을 제조하고자 하였다. 실리콘 용융 환원로를 개발하고 순도를 높이기 위해 슬래그정련법을 이용하였으며, 생산된 3N 급의 금속 실리콘을 비기상법정련 방식인 일방향 응고와 플라즈마 정련 및 전자기유도 용해법을 이용하여 고순도의 실리콘을 제조하였다. 본 연구에서는 상업생산을 개시한 외국의 E사와 비교하여 산침출공정을 거치지 않으므로 실리콘회수율 및 환경부하 절감의 장점을 갖고 있으며 최종 순도 실리콘 6N 이상, 보론 함유량 0.2 ppm 이하를 달성하였으며, 기존 기상법 대비 약 20%의 전력 감소와 약 13%의 금속실리콘 원료 절감 효과가 있었다. 저가/고순도 SG급실리콘의 제조기술 개발은 향후 세계 태양광 시장에 대한 경쟁력을 확보하고, 시장 점유율 상승에 기여할 수 있으며, 산업 확대를 통한 주변 산업으로의 파급 효과가 매우 클 것으로 예상된다.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.6
• /
• pp.435-441
• /
• 2005

This experiment was conducted to identify the proper time of transplanting at Iksan plain area in Honam area from 2002 to 2004. The rice cultivars tested were Samcheonbyeo, Nampyeongbyeo and Hwaseong­byeo. The results are summarized as follows: The number of spikelets were most when transplanted on May 30 in all maturing types at southern plain. The ripened grain rates vary depending on location and transplanting dates. The proper time of transplanting for both of Samcheonbyeo and Nampyeongbyeo was between May 30 to June 9 and May 30 or later for Hwaseongbyeo. The highest head rice yield was obtained when transplanted on June 9 regard­Bess of the maturing types. The optimum transplanting dates according to maturing types with respect to the yield of head rice, ripened grain rates and the quality for both early and medium type was between May 30 to June 19, for mid-late type between May 30 to June 9.

• Korean Journal of Food Science and Technology
• /
• v.45 no.4
• /
• pp.460-465
• /
• 2013

Garaedduk made with various levels of buckwheat flour (0, 15, 30, and 45%) for rice flour was prepared using retrogradation-retardation technology and their physical and sensory properties were investigated. The moisture content of garaedduk decreased and the color differences increased as the ratio of buckwheat flour to rice flour increased. During storage at $4^{\circ}C$, the hardness values of garaedduk made with 15 and 30% buckwheat flour were maintained for up to three days. Immediately after manufacture, garaedduk made with higher levels of buckwheat flour had reduced overall acceptability. However, there was no significant difference in the overall acceptability of garaedduk made with 0 and 15% of buckwheat flour after storage. Therefore, buckwheat flour can replace rice flour with retrogradation-retardation technology to inhibit the starch retrogradation of garaedduk, which maintained its overall quality at a buckwheat flour level of 15%.

• Horticultural Science & Technology
• /
• v.29 no.3
• /
• pp.195-200
• /
• 2011

The growth, yield and quality of Sedum sarmentosum between soil and hydroponic cultivation were compared to produce high-quality shoots in summer season. The plants were collected from four places in Korea and cultivated in a plastic film house with 50% shading. A 1:1:1 mixtures of sand, upland soil and substrate (N-P-K: 330-220-400 $mg{\cdot}L^{-1}$) was used for soil cultivation, and a nutrient film technique (NFT) with Yamazaki-lettuce nutrient solution used for hydroponics. After 30 days of cultivation, plant height ranged from 18.4 to 21.8 cm and showed no significant difference between soil and hydroponic cultivation. Number of shoot, leaf length, leaf width, number of leaf, fresh weight, and dry weight significantly increased in hydroponics compared to those in soil cultivation. Fresh and dry weights in hydroponics were greater in 'Gunsan' and 'Wando' collections than those in other collections. Stem diameter and compression-force significantly increased in soil cultivation rather than hydroponics with significant differences among collections. However there were no significant differences in shoot bitterness and vitamin C content between cultivation methods or among the collections. Most mineral contents except Fe in hydroponics were higher than those in soil cultivation. K, Na, Zn contents in hydroponics were over 2 times higher than those in soil cultivation.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.2
• /
• pp.159-165
• /
• 2011

This study was carried out to investigate the quality characteristics of pear jam containing fresh ginger(G1) and ginger powders; dried ginger powder(G2), freeze-dried ginger powder(G3), and hot-air dried ginger powder(G4). The moisture, crude protein, and crude ash content of the control group were significantly higher than those of the experimental groups (p<0.001, p<0.05, p<0.01). The pH of the dried ginger powder added jam(G2) was the lowest(p<0.05). Texture profile analysis found that the dried ginger powder added jam(G2) had the highest firmness, consistency, cohesiveness, and resistance to flow/viscosity among all samples(p<0.001). Regarding the spread-meter value of the pear jam, the control group (G1) and hot air-dried ginger powder added jam(G4) had the highest values. The dried ginger power added jam(G2) had the lowest value among the samples(p<0.01). Regarding the color values of the pear jam, the control group(G1) had the highest L and b values. Hot-air dried ginger powder added jam(G4), on the other hand, had the lowest(p<0.001). The opposite was true for a value: hot-air dried ginger powder added jam(G4) had the highest. From the sensory evaluation, a positive trend was observed for the appearance of the dried ginger powder added jam(G2)(p<0.001). For sweetness, the dried ginger powder added jam(G2) had the highest value. A positive trend was observed for the overall acceptability of the dried ginger powder-added jam(G2)(p<0.001). Therefore, the dried ginger powder-added sample(G2) seemed to be the most appropriate to make pear jam with high acceptability.

• Proceedings of the Korean Institute Of Construction Engineering and Management
• /
• autumn
• /
• pp.102-112
• /
• 2001

It has been passed $5\~6$ years since Construction Management introduced in Korea, but a few government projects have been presented as CM instances. We performed CM service, on behalf of the foreign Client, in the Insa-dong construction, I-Project. Even though there were many limits in cost, time and other aspects, we have attained satisfaction of the Client and successful businesses of all the construction parties as adopting the advanced management methods. Many advanced construction methods have been applied for the purpose of time reduce, cost save and quality assurance as well as to the webbased project management has been imported to overcome the limits of time and place. They have actualized to increase the productivity of the project by managing the floor to floor cycle and quality systemically pursuant to ISO 9002, and by adopting Real-name construction and completion system (or individual activity. While carrying out this project, it is possible to establish mutual reliability and understanding enable to resolve the issues occurring in the early stage due to insufficient understanding of CM, lack of communications and team work, indistinct work scope through continuos training and conferences. Additionally, we became to share business targets among the parties and promoted the project in confidence. We wish that the success of I- project to be rated as a standard model of CM in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.7
• /
• pp.1042-1047
• /
• 2014

This study examined the quality characteristics of Yanggaeng added with tomato powder (0, 5, 10, 15, and 20%) and oligosaccharides instead of red beans and sugar. The moisture content of tomato Yanggaeng was 45.89~33.64% and was highest in the control group. The pH ranged 3.96~6.24 and significant decreased with the addition of tomato powder. Hunter's color value, lightness (L value) were the highest in Yanggaeng added with 20% tomato powder. Redness (a value) increased with tomato powder content, except for 20% tomato powder. Yellowness (b value) significantly increased with tomato powder content (P<0.05) but decreased with 20% tomato powder. In the texture profile analysis, hardness, cohesiveness, gumminess, and chewiness significantly decreased (P<0.05) with the addition of tomato powder. Total soluble solid content ($^{\circ}Brix$) was the highest (5.16) in the control group, whereas that of tomato Yanggaeng ranged 4.46~4.92 and significantly decreased (P<0.05) with the addition of tomato powder. The antioxidative activity based on 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of Yanggaeng increased with the concentration of tomato powder, although those of Yanggaeng added with 15% and 20% tomato powder were not significantly different (P<0.05). Yanggaeng added with 5 and 10% tomato powder showed acceptable sensory properties, including color, flavor, sweet taste, sour taste, and overall quality. In terms of sensory evaluation and antioxidant activity, the results show that Yanggaeng added with 10% tomato powder was the best, but more research should be conducted in order to improve sensory acceptability.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.1
• /
• pp.1-7
• /
• 2004

Yoghurt base was prepared from skim milk added with 0.25∼2.0%(w/v) of chlorella extract powder and fermented with lactic acid bacteria(Streptococcus thermophilus : Lactobacillus casei = 1:1) at 37$^{\circ}C$ for 24 hours. Quality characteristics of the yoghurts were evaluated in terms of acid production, number of viable cell, color, texture property, and sensory property during lactic acid fermentation. The addition of 0.25% chlorella extract powder stimulated the growth of lactic acid bacteria which showed the highest number of viable cell counts(l.46${\times}$10$\^$8/ CFU/mL) after 12 hours incubation, and also enhanced the acid production which was pH 4.33 after 12 hours incubation. The L values(brightness) of the yoghurts containing chlorella extract powder were lower than control group, whereas the b values(yellowness) were higher. The hardness and gumminess of the yoghurt added with 0.25% chlorella extract powder were higher than others. Sensory scores of the yoghurt added with 0.25% chlorella extract powder were significantly higher than other groups in color, chlorella odor, sweet taste, chlorella taste, mouth feel, aftertaste and overall acceptability.