• 한국노년학
• /
• v.29 no.3
• /
• pp.789-803
• /
• 2009

We investigated the influences of positive thought about social capital on social participation of the elderly Koreans. The study design was cross-sectional analysis of the National Statistic Office Study of Korean Society Statistics Survey 2003. Participants were total of 8,586 representative samples. Two types of social participation were investigated: meeting attendance and volunteer obligations. The base model included five thoughts about social capital that must be settled as a priority in Korea, i.e., reducing the differences between the rich and the poor, reducing the crime rate, reducing regulations and corruption, improving the moral level, eliminating environmental pollution. Social participation was influenced by positive thoughts about social capital, and different kinds of thoughts had different influences on different types of social participation. The elderly who responded positively to 'reducing the differences between the rich and the poor' attended all two types of social participation more. Along with education and health status, positive thought about social capital is another important factor that influences increased social participation. It may also compensate for deteriorating health with increasing age by promoting social participation. Encouraging social participation is a good way to improve the health of the elderly, as are efforts to change thought about social capital positively.

• Journal of Food Hygiene and Safety
• /
• v.15 no.4
• /
• pp.277-281
• /
• 2000

Agar, one of the most abundant marine products has not been utilized extensively because of low level of processing technology in Korea. This research was carried out to improve the utilization of agar and consequent increase in profit. Antibacterial activity of agarooligosaccharides were evaluated against bacteria causing putrefaction and flood poisoning. Addition of 0.4% agarooligosaccharides showed antibacterial activity toward Staphylococcus aureus and Escherichia coli O157:H7; furthermore, autoclave treatment of agarooligosaccharides solution enhanced the antibacterial activity. Agarooligosaccharides showed high stability against the pH change. Addition of amino acid(alanine, lysine, glycine, phenylalanine) in agarooligosaccharides solution enhanced antibacterial activity in E. coli O157:H7, Streptococcus mutans and Staphylococcus aureus.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.96-100
• /
• 1997

Carboxymethyl chitosan (CMC) was added to pan bread, prepared by the straight-dough method, and its effects on shelf-life, retrogradation, antimicrobial activity, water activity, and sensory quality of pan bread were evaluated. The results of differential scanning calorimetry (DSC) and thermoconstanter analysis for retrogradation indicated that shelf-life of pan bread was significantly extended by addition of CMC. Growth of microorganisms, including bakery molds (Aspergillus, Penicillium, etc.) was significantly inhibited by adding CMC to pan bread. Sensory color, off-flavor and overall acceptability of pan bread were stable during storage. However, sensory texture of control was significantly different from that of sample with added CMC.

• Journal of Advanced Marine Engineering and Technology
• /
• v.34 no.4
• /
• pp.460-469
• /
• 2010

In spite of the global-class aquaculture and fishing technology of our country, the processing technologies are lags behind the other nations relatively. The processed marine products are mainly frozen foods, canned goods, salty food (fermented fish products), fish paste products (boiled fish paste), and we can see that the high-value dehydrated foods by drying are very few. These problems are considered to be caused directly by the lack of drying technologies. This paper is concerned to the experimental results of drying heat transfer characteristics for the green energy type vacuum dryer for the high quality sea foods production.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.4
• /
• pp.507-509
• /
• 2006

An automatic titration was performed by a home-made automatic control system adopting a micro pH electrode as its sensing part in microdiffusion-based volatile basic nitrogen (VBN) analysis. The micro electrode was considered to be adequate for automatic VBN analysis because of its small sensor size, low immersion depth and unbreakable body. Six pork samples in different degree of freshness were analyzed both manually and automatically. The data from automatic titration were not significantly different from those taken by manual titration even at 15% significance level. The correlation coefficient was 1.000.

• Proceedings of the Korean Society of Dyers and Finishers Conference
• /
• 2011.11a
• /
• pp.49-49
• /
• 2011

GNP 증가 등의 요인으로 생활수준이 향상되면서 사람들의 고급스럽고 아름다운 공간에 대한 선호도가 점점 증가하고 있으며 따라서 실내 인테리어 산업에 대한 관심이 높아지고 있다. 인테리어 산업에서 주로 사용되는 무늬목은 나무 모양이 나게 무늬를 새겨 넣어, 외양을 장식하는 얇은 합판으로 나무의 고급스러움과 아름다움으로 인해 고부가가치 상품으로 자리잡고 있으며 주로 실내인테리어장식 및 가구, 마루바닥, 건축내장재, 제재목 등의 건축 자제의 용도로 사용되고 있다. 또한 천연목재를 이용한 다양한 가공법으로 아름다운 무늬의 재현 등을 실제 이루고 있으며, 천연 목재의 색감 외 표백/염색/가공을 통한 염색무늬목 제조도 이루어지고 있는 실정이다. 무늬목 염색가공에 대한 기술이 보편화되지 않은 실정에서 고부가가치형 기술로 자리 매김 하기 위해서는 제조공정 시 보다 안정적인 작업성과 최소한의 작업 변수를 확보하는 것이 무엇보다도 중요하다. 이에 본 연구에서는 고부가가치형 무늬목의 생산성을 향상하고, 불량률의 최소화를 궁극적 목적으로 하며, 실제 침염목의 건조공정 중 최적의 함수율을 확보할 수 있는 예비건조 시스템을 개발 적용하여 시간과 에너지 절감 효과를 확보하였다. 생산 중 최대의 불량현상으로 갈라짐(건조로 발생한 응력에 의해 목리방향으로 갈라지는현상:checks)과 건조공정의 지연으로 발생하는 부패현상도 개선하였다.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.221-230
• /
• 2011

This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.257-262
• /
• 2004

This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.28 no.3
• /
• pp.417-420
• /
• 1996

We investigated the effect of green tea extract (GTE) on the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, flavor and overall acceptability were significantly higher in cooked rices prepared with 500, 1000 ppm of GTE than those of control group (p<0.01) but there was no significant difference among samples (p<0.01) in textural quality. Redness, yellowness and total color difference (${\Delta}E$) were higher when GTE was added. When cooked rice was putrefied, the values of pH, titratable acidity and total bacteria count were about 5.8, 0.3% and $10^8$ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1-2 day by adding 500 and 1000 ppm of GTE as compared to control group.

• International Area Studies Review
• /
• v.15 no.3
• /
• pp.145-174
• /
• 2011

Attracting foreign direct investment in the mining sector becomes a key factor for the continuing economic growth for mining-dependent developing countries. This paper attempts to identify the determining factors that attract FDI inflows into the mining sector. Based on previous conceptual studies, the authors have attempted empirical analyses on a panel of 40 mining countries for the period 1996-2009. These empirical results are the first of their kind given the variables employed are arguably the most comprehensive and exhaustive to date. The empirical results show that market size, trade openness, quality of mined products, quality of infrastructure, regulatory quality, and perceived economic risk associated with the country are positively related to investments in mining. Whereas, tariff rate, corporate tax rate, extent of corruption, and political instability are negatively related to FDI inflows in the mining sector. The empirical results also show that developing countries tend to attract greater amounts of FDI in the mining sector compared to their developed counterparts.