• International Commerce and Information Review
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• v.15 no.2
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• pp.317-344
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• 2013

This study wished to construct and propose correct Korea-USA FTA business model in Food Industry for FTA practical use maximization. First, the application item of Wholly Obtained Criterion may have to construct Wholly Obtained Criterion FTA practical use strategy. This strategy is to export to FTA country concerned after process domestically made main material. Second, the application item of Change in Tariff Heading may have to construct Change in Tariff Heading FTA practical use strategy. This strategy exports to FTA country concerned after that process that receives tariff cut(Cost reduction) benefit, and satisfies Change in Tariff Heading importing main material from third country (The FTA conclusion country).

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.492-492
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• 2018

'물발자국(Water Footprint)' 개념은 가상수의 개념이 확장된 것으로 제품 생산과 서비스 전 과정에서 사용된 물의 양을 나타낸다. 따라서 한 국가내의 수자원 총량의 산출 시에 국제 무역을 통해 수출-수입되는 가상수의 양까지 고려하여 국가 물 총합(Water Budget)을 계산한다. 본 연구는 가상수의 수자원 활용에 관한 산업적 차원의 비교를 위하여 산업별 물발자국 산정모델을 구축하고자 하였다. 산업별 물발자국을 산정하기 위하여 첫째, 산업별 용수사용량에 기초하여 물발자국을 산정하였고, 둘째, 단위 물발자국에 기초하여 산업별 물발자국을 산정하였다. 먼저 산업별 용수사용량에 기초한 물발자국 산정은 하향식 접근법을 적용하였다. 국가 산업별 물발자국을 산정한 결과, 산업 전체 물발자국은 약 330억$m^3$이며 그 중 농업계가 연간 118.8억$m^3$으로 전체 물발자국의 36%를 차지하였다. 그 다음은 생활계로 전체의 34%인 111억 4천만$m^3$이다. 축산계의 물 사용량은 연간 2억 6천 7백만$m^3$ 정도이지만, 오염물질을 정화하는데 필요한 물인 회색수의 양이 많아 물발자국이 73억 $m^3$으로 비교적 높게 산정되었다. 공업계의 가상수량은 연간 26억$m^3$으로 타 산업에 비하여 오염부하량이 높지 않아 회색수량이 작게 나타났다. 다음으로 단위 물발자국에 기초하여 산업별 물발자국을 산정하였다. 단위 물발자국과 생산량을 활용하여 산정하는 상향식 접근법을 활용하였다. 1980년대부터 2014년까지 쌀 외 18개 품목에 대한 농산물 생산의 물발자국을 산정한 결과, 전체 물발자국은 평균 90억$m^3$으로 추정되었다. 한편, 2차 산업의 물발자국은 산업연관분석을 활용하여 산정하였다. 산업연관분석을 위하여 한국은행의 산업연관표와 경제총조사의 용수비 항목을 활용하였다. 2차 산업의 총 물발자국을 산정한 결과, 60억 $m^3$으로 추정되었다. 3차 산업의 물발자국도 이와 동일한 방식으로 산업연관표를 활용하여 산정하였다. 산업연관분석을 활용한 3차 산업의 물발자국 산정한 결과, 숙박 및 음식점업에서의 물발자국이 가장 큰 것으로 산정되었다. 이에 따라 Case Study로서 국내 워터파크 대상으로 물발자국을 산정하였다. 자료가 없는 부분을 제외하고 연간 총 840만 $m^3$의 물발자국을 가지는 것으로 나타났으며, 이 중 직접수는 70만 $m^3$, 간접수는 770만 $m^3$으로 간접수의 비율이 92%를 차지하였다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.2
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• pp.92-97
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• 2016

This experiment aimed to compare the sensory ability of experts and untrained to evaluate three rice varieties by using five sensory evaluation methods. All panelists showed significant differences in their sensory abilities to distinguish among Haiami, Chucheong, and Dasan 1 rice varieties when using the duo-trio test and triangle test. The expert panelists showed a clear preference in the following order: Haiami > Chucheong > Dasan 1, when using the paired comparison test, ranking test, and multiple comparison test. However, the untrained panelists showed no significant differences in their sensory ability to distinguish between the Haiami and Chucheong varieties when using the multiple comparison test. The results indicate that, for sensory evaluation of cooked rice by untrained panelists, the paired comparison test is suitable for evaluating two samples and the ranking test is suitable for evaluating more than two samples.

• Journal of Digital Convergence
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• v.12 no.3
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• pp.141-147
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• 2014

Diffusion model is popular research topic in marketing and economy particularly for the areas of model specification and market size forecasting. In particular, Bass model can explain Roger's innovation diffusion and product life cycle through easy mathematical representation and hence the model has been widely used for the explanation of adopting innovative new products and technologies. Nonetheless, there're only a couple of pioneering researches about semiconductor market, using diffusion models. Consequently, we'd utilise NLS approach diffusion model to estimate the market potential of MOSFET, major switching device for power management of system, and explain the process to industry stakeholders and policy makers for delivery of managerial implication with pragmatic purpose.

• Food Industry
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• s.121
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• pp.15-25
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• 1993

부수게는 찹쌀이 주원료인데 찹쌀의 수침은 다른 가공공정에서 볼 수 없는 장시간 수침을 실시함으로써 이 기간 동안 유기산의 생성을 유도하여 팽화도에 마이너스 영향을 주는 $Ca^{2+}$과 $Mg^{2+}$을 용출시켜 부수게의 팽화력증가를 유도하여 온 특이한 공정으로 이는 부수게 제조공정에서 미생물의 작용을 활용하여 온슬기를 엿볼 수 있다. 또 한가지 특징은 대두의 첨가는 단백질 함량을 증가시키는 의미도 있으나 찹쌀가루를 찔 때 대두에서 유래한 armylase가 전분에 작용하여 건조된 부수게 반대기의 결정화도을 낮게하여 건조 취급중 균열발생을 감소시키는 효과와 찧을 때 점성이 감소하는 효과가 있는 것으로 판단된다. 부수게 제조시 대두를 첨가하는 것은 영양성, 기능성에서 볼 때 우리가 창출한 쌀과 대두의 조화적 이용의 한예가 된다. 부수게는 우리가 흔히 먹고 있는 밥, 떡 죽처럼 상압에서 가수해서 호화한 것이 아니라 호화후 고온(170$^{\circ}C$)에서 팽화하여 다공성구조를 형성시키므로써 밥이나 떡에서 전혀 느낄수 없는 crunchy type의 snack성을 가지는 과자로써의 특성을 가지고 있다. 그 제조공정은 12단계 이상으로 복잡하며 제조원리면에서 볼 때 물리적, 화학적 그리고 미생물학적인 공정이 조화적으로 활용되어 만들어지고 있기 때문에 재현성이 낮은 어려움이 있기도 하다. 대량생산을 위해서는 적합한 기계화와 자동화공정이 선결되어야 하는 데 떡의 높은 점성이 기계화와 자동화에 큰 제한요인으로 남아 있고, 또한 부수게 반대기를 건조하는 동안 반대기의 균열(cracking)을 효과적으로 방지 할 수 있는 건조조건과 방법에 대한 연구가 남아 있다.

• Journal of Agricultural Extension & Community Development
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• v.24 no.1
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• pp.1-8
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• 2017

The Purpose of this study is to predict farm size per farming household in Chungcheongnam-province by using the Markov chains and Quadratic Programming.. The results are as follows; First, small-scale farms with less than 1.0ha of land are predicted to be still more than half (of total farming households) in 2025 as well. Second, large-scale farms with 3.0ha-5.0ha land and extra large-scale farms with over 5.0ha of land are predicted to gradually expand their proportion in total farm scale. Third, middle-scale farms with 1.0ha-3.0ha land are forecasted to be reduced in their relative proportion. It is required to take into account regional characteristics to improve the effectiveness of a rice industry policy. Therefore, this study has some significance in attempting to research on the ownership structure of rice production areas in consideration of target regions.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.324-328
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• 1992

In order to develop more economic processes, continuous ethanol fermentation from starchy raw materials in a pilot scale multi-stage CSTR was investigated. Ethanol fermentation could be successfully operated for 30 days with naked barley and 60 days with cassava, respectively. Starchy raw materials used for this study were ground and passed through a 20-mesh sieve for low temperature cooking. Under the optimized conditions, the overall productivity of cassava was $1.27g/{\ell}{\cdot}h$ with an ethanol concentration of 9.51% (v/v), which was higher about 2 times than that obtained from a conventional batch system in industrial scale.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.484-491
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• 2021

This study investigated the effect of dry heat treatment (DHT) on the physicochemical properties of hard type (HR) and floury type (FR) rice to improve the processing aptitude of rice flour. The rice flour was heated at 130℃ for 0, 2 and 4 hours, and the color value, water absorption index (WAI), water soluble index (WSI), swelling power, solubility, pasting properties, particle shape and the X-ray diffraction were measured. After DHT, the L value of rice flour decreased, and the b value increased. The WAI, WSI, swelling power and solubility of HR and FR increased with the increase of treatment time. The cold viscosity and setback increased, while breakdown decreased. Cracks and lumps formed with fine particles were observed. The X-ray diffraction pattern was A-type, while the diffraction intensity decreased. According to the results of the two-way analysis of variance (ANOVA) test, the hydration and pasting properties were significantly different between HR and FR and were affected by DHT time. The results suggest that the properties of modified rice flour by DHT can be used in the food industry.

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.485-490
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• 2011

In Southeast Asia, Myanmar is the largest country of the continent with land area 676,577 km² that is three times higher than Korea. Nonetheless, a lot of diversity in agricultural enterprises is available in Myanmar as different climatic zones are available due to its unique location from north to south and east to west. Agriculture is considered the most important industry in Myanmar that largely relies on rice production. During 2009-10, rice and black gram are also among the major export items of Myanmar. Wheat, maize and sorghum are among the other major crops of the country and cultivation area of wheat and corn has been steadily increasing. Sesame is an important oilseed crop of Myanmar that is cultivated on the largest area. Presently, Myanmar has trade relations with Thailand, India and China.

• Food Engineering Progress
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• v.13 no.1
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• pp.50-55
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• 2009

The effect of active gluten supplementation on the quality properties of rice bagel was investigated. Water hydration capacity of rice flour increased as the amount of gluten increased, whereas alkaline water retention capacity decreased. Pelshenke value and sedimentation value were incerased as the amount of gluten increased, but these values are lower than those of strong wheat flour. Peak viscosity, setback, peak height, and peak width decreased as the amount of gluten increased. When the active gluten of 23% was added to the rice flour, the specific loaf volume of bagel increased more that two times compared with the active gluten of 11%. Hardness, gumminess, and chewiness were decreased as the amount of gluten increased. Specific loaf volume of bagel showed highly positive correlation in water hydration capacity, Pelshenke value, and sedimentation value of which values were r=0.962, r =0.964, and r =0.966, respectively.