• Journal of the Korean Association of Geographic Information Studies
• /
• v.16 no.1
• /
• pp.1-14
• /
• 2013

The world largest land reclamation project in the name of Saemangeum(Ariul) from 1991 to the present has been implementing in a part of the west coast of Korea. In the Saemangeum reclamation project, the large-scale project cost is used for the landfill reclamation. A number of landfill reclamation methods have been studied in order to reduce the large-scale cost of the Saemangeum project under construction. There are many studies related to the on-site real-time monitoring with mobile systems for operating a wide range of landfill. In order to apply the work method for efficient cost-savings in the landfill operations to the Samangeum project, this paper develops a mobile management system that is composed of a mobile interface module, a data server module for data transmission and storage, and an analysis server module to analyze the input data and derive the results. The mobile system is designed by analysing user's and system requirements, functional interactions, and data flow using unified modeling language(UML). The user interface is developed for the on-site real-time monitoring through the status and related attributes of land reclamation by using the digital maps of the Samangeum coverage via mobile devices. Finally, a mobile management system would be developed that can provide a 3D GIS service based on the Dry Internal Project Site Digging Reclamation Method(DIPSDRM).

• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.36-47
• /
• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.