• Journal of Nutrition and Health
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• v.51 no.4
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• pp.357-367
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• 2018

Purpose: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants. This study was conducted to reveal the influence of consumer level of knowledge and awareness regarding restaurants and the country-of-origin labeling. Methods: To accomplish this, a primary survey of adults aged over 20 years old was conducted to measure customers' knowledge regarding country-of-origin labeling for restaurants. Respondents were then divided into a lower group and an upper group based on their level of knowledge to evaluate significant differences between groups. A total of 437 of 460 questionnaires were analyzed. Results: The average knowledge score regarding country-of-origin labeling for restaurants was 6.3 out of 10. Additionally, there were significant differences between the lower and upper group in terms of the final education level and occupation. Conclusion: It is necessary to develop guidelines and public relations for country-of-origin labeling of restaurants.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.1
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• pp.23-33
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• 2017

In this study, water and organic treatment efficiency and operating characteristics (temperature, salinity effect) were evaluated when food waste with high water content was treated by Bio-dying method. In addition, the optimum conditions for producing pellets for evaluating the decomposition products as SRF(Solid Refuse Fuel) after Bio-drying and evaluating the use value of SRF as a solid fuel were analyzed. As a result, the temperature, $CO_2$ concentration, organic matter removal rate and weight reduction rate according to the daily dose were about 86% and 68% at the input of 2.4 kg/day. The optimal food waste input was estimated to be 2.4 kg/day. As a result of the pellet molding and produce, Pellets can be produced within 10~25% of raw material water content. It was judged that the water content of 25%, which showed the best quality results in terms of external shape maintenance and strength. The high calorific value of SRF of decomposition products after Bio-drying was more than 3,500 kcal/kg.

• Journal of the Korean Vacuum Society
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• v.21 no.3
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• pp.136-141
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• 2012

We report investigation of structural and optical characteristics of $In_2Se_3$ thin films fabricated by thermal annealing process. Indium (In) is deposited on substrates by sputtering methods and $In_2Se_3$ thin films are fabricated by thermal annealing it with selenium vapor. The annealing temperature was changed from $150^{\circ}C$ to $400^{\circ}C$. We observe formation and phase changes of $In_2Se_3$ thin films with increase of annealing temperature. Conglomeration of In is observed at low annealing temperature (${\leq}150^{\circ}C$). $In_2Se_3$ phases are started to form at $200^{\circ}C$ and ${\gamma}-In_2Se_3$ phase form at $350^{\circ}C$. High-quality ${\gamma}-In_2Se_3$ thin film with wurtzite structure is obtained at $400^{\circ}C$ of annealing temperature. Furthermore, we confirm that band gaps of $In_2Se_3$ thin films are increased according to increase of annealing temperature. Optical band gap of high-quality ${\gamma}-In_2Se_3$ is found to be 1.796eV.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.111-111
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• 2012

나노테크놀로지는 종래의 가공으로는 얻기 힘들었던 섬유가공 효과를 간단하게 할 수 있는 기술이다. 현재 각국의 기능성 나노 가공제를 섬유에 응용하는 나노 테크놀로지는 현재 공업 생산되고 있는 면, 모, 견 등의 천연섬유 및 polyester, Nylon 등의 합성섬유의 원단에 적용하는 데서 출발하고 있다. 이러한 나노기술은 기존의 설비와 물을 사용하는 것이 큰 특징이고, 특별한 기계장치가 필요하지 않으며, 소규모의 실험장비만 있어도 현장투입이 가능한 나노입자의 제조가 가능하기 때문에 대량생산이 용이하고 설비투자는 원칙적으로 필요하지 않는다. 또한, 나노입자의 분산을 제대로 시키면 그 사이즈가 빛의 가시광선 영역의 파장(400~800nm)에 비해 절반 수준이하 크기의 입자가 대부분을 차지하기 때문에 염색성, 태의 변화가 적어 앞으로 더욱더 나노테크놀로지에 의한 가공이 확대될 것이 예상된다. 특히 유 무기 하이브리드 재료는 용액상태에서 제조되기 때문에 용액 코팅공정의 적용이 가능하여 다양한 코팅에 적극적으로 활용되고 있다. 또한 코팅공정 온도가 상대적으로 낮아서, 유기물의 기능성 발현이 용이하며, 섬유가공에 그대로 적용이 가능하고, 섬유고분자와 내구성 있게 직접 결합이 되어 실용성이 높다 할 수 있다. 또한 나노졸의 형성 시, 혹은 나노졸에 기능성 물질을 첨가함으로서 나노졸과 기능성 물질을 복합화하여 섬유상에 부여하는 것도 가능하다. 최근에 실리카졸의 형성과 성장에 관한 연구는 졸-겔 기술의 발전과 해석 및 상용화에 집중되어 있다. 규산나트륨과 황산 또는 염산을 사용하여 실리카를 생성하는 공정은 tetraethoxysilane (($Si(OC_2H_5)_4$, (TEOS))를 이용하여 합성하는 방법과 달리 대량의 실리카를 경제적으로 생산하는데 방법으로 널리 연구되고 있지만, 많은 연구가 수행되었음에도 불구하고 실리카 졸의 특성, 성장, 제조에 대한 충분한 이해가 이루어 지지 않고 있어, 아직까지 나노크기의 입자를 제조하는 공정에 대해서는 경제성, 효율성, 품질의 균일성이 떨어지는 것이 현실이다. 따라서 본 연구에서는 앞서 연구된 졸-겔 합성기술과 저렴한 원료인 규산나트륨을 이용하여 보다 간단하고 경제적인 방법으로 고부가가치의 다양한 실리카 나노졸을 제조할 수 있는 연구를 하고자 하였다. 이를 위해 규산나트륨 수용액의 특성, 핵 생성에 필요한 규산나트륨 수용액의 산화반응 특성, 그리고 출발용액의 졸겔 반응을 기초로 하여 실리카 졸 형성에 대한 반응물질의 혼합방법, 반응온도, 반응물의 농도, pH등이 최종 실리카 나노졸 제품의 입자 크기와 모양 등에 미치는 영향을 조사하려고 하며 이를 토대로 다양한 크기와 특성을 가진 실리카 나노졸을 제조하였다.

• Archives of design research
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• v.19 no.5 s.67
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• pp.55-64
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• 2006

As digital systems were introduced to automotive design in the mid 1980s, the design process has adopted many digital programs to save time compared to the conventional hand drafting. Digital technology was introduced not only to satisfy the reeds of the global environment, as the number of automobiles exported to many different parts of the world has increased, but also to save time and effort in developing several models of quality automobiles. Therefore, every automotive manufacturer in the world has expanded its virtual reality(VR) studio to establish visualization systems that visualize automobiles in the actual size and a co-operation system that enables simultaneous feedback from all of its design studios around the world. Unlike the existing design reviewing methos, the new improved feedback system is assessed as a reasonable method to evaluates and understand how the automobiles are actually manufactured in simulation. It is especially helpful when advanced products and concept cars require fast results. Other strengths of the new system include shorter development period, cost efficiency, no more manual labor, various designs within a short period of time, and realistic visualization of concepts. Large-scale products, including automobiles, need to be projected in the actual size and high clarity through the Power-wall System and are examined in a virtual space called a Cave. Therefore, it took much time to establish digital infrastructure. An infrastructure would constantly require system improvement and performance enhancement, but it is certain that now is the right time for the take-off to utilizing the strengths of digital design and improve the weaknesses. In this respect, this study provided an understanding of the importance of digital design based on digital reinforcements and examined an effective utilization of digital technology for an efficient development of automobiles in the future.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.130-136
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• 1986

'Shingo' pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04. 0.06, 0.07, and 0.08mm and stored for five months in an experimental storehouse with the temperature varyine 0 to $7^{\circ}C$ and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-l4% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months' storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but role browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears front 0.07mm-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). Thisresult indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.50-54
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• 2007

In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.

• Current Research on Agriculture and Life Sciences
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• v.3
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• pp.85-91
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• 1985

The change of acid-phosphatase in Fuji apples Was investigated in terms of storage temperature and pressure. The firmness, sugar contents, acidity and activity of acid-phosphatase with electrophoretic pattern were studied during storage. The firmness, sugar contents and acidity were decreased during storage. Ratio of decrease was greater at normal temperature than low temperature and normal atmosphere than sub-atmosphere. Acid phosphatase activity of apples was mainly existed cell wall fraction and increased with climacteric rise and decreased later. The activity was higher at normal temperature than low temperature and at atmosphere than sub-atmosphere. The optimal temperature and pH were $45^{\circ}C$ and pH 5.6, respectively. In stability of heat and pH, enzyme solution was stabilized to $30^{\circ}C$ and pH 5-8. Electrophoretic pattern of enzyme solution extracted from sub-atmospheric pressure with low temperature and normal atmospheric pressure with normal temperature yielded two activity bands during storage.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• The KIPS Transactions:PartC
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• v.16C no.5
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• pp.661-668
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• 2009

The Extended real-time Polling Service (ErtPS) is proposed tosupport QoS of VoIP service with silence suppression which generates variable size data packets in IEEE 802.16e systems. If the silence is suppressed, VoIP should support Comfort Noise Generation (CNG) which generates comfort noise for receiver's auditory sense to notify the status of connection to the user. CNG mode in silent-period generates a data with lower bit rate at long packet transmission intervals in comparison with talk-spurt. Therefore, if the ErtPS, which is designed to support service flows that generate data packets on a periodic basis, is applied to silent-period, resources of the uplink are used inefficiently. In this paper, we proposed the Improved ErtPS algorithm for efficient resource utilization of the silent-period in VoIP traffic supporting CNG. In the proposed algorithm, the base station allocates bandwidth depending on the status of voice at the appropriate interval by havingthe user inform the changes of voice status. The Improved ErtPS utilizes the Cannel Quality Information Channel (CQICH) which is an uplink subchannel for delivering quality information of channel to the base station on a periodic basis in 802.16e systems. We evaluated the performance of proposed algorithm using OPNET simulator. We validated that proposed algorithm improves the bandwidth utilization of the uplink and packet transmission latency