• Journal of Animal Science and Technology
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• 제47권1호
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Nuclear Engineering and Technology
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• 제54권10호
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• pp.3604-3613
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• 2022

The Physical Protection System (PPS) plays an important role and must effectively deal with various adversary attacks in nuclear security. In specific single adversary path scenarios, we can calculate the PPS effectiveness by EASI (Estimated Adversary Sequence Interruption) through Probability of Interruption (P_I) calculation. EASI uses a single value of the probability of detection (P_D) and the probability of alarm communications (P_C) in the PPS. In this study, we develop a multi-path analysis code based on EASI to evaluate the effectiveness of PPS. Our quantification method for P_I considers the variability and uncertainty of P_D and P_C value by Monte Carlo simulation. We converted the 2-D scheme of the nuclear facility into an Adversary Sequence Diagram (ASD). We used ASD to find the adversary path with the lowest probability of interruption as the most vulnerable paths (MVP). We examined a hypothetical facility (Hypothetical National Nuclear Research Facility - HNNRF) to confirm our code compared with EASI. The results show that implementing the variability extension can estimate the P_I value and its associated uncertainty. The multi-path analysis code allows the analyst to make it easier to assess PPS with more extensive facilities with more complex adversary paths. However, the variability of the P_D value in each protection element allows a significant decrease in the PI value. The possibility of this decrease needs to be an important concern for PPS designers to determine the P_D value correctly or set a higher standard for PPS performance that remains reliable.

• 대한산업공학회지
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• 제38권2호
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• pp.144-156
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• 2012

In recent years, advanced countries in energy sector are emphasizing the importance of the development and deployment of renewable energy to cope with the global environmental crisis such as depletion of fossil energy, climate convention to control emissions of greenhouse gases. In this paper, we evaluate the economic value of the investment in new and renewable energy R&D in Korea and optimal deployment timing of new and renewable energy by using the real option approach. The real option model adopted in this paper assumes that a decision maker has a compound option to abandon, deployment, or continue the R&D. As a result by using empirical data of Korea, it is found that there exists a considerable amount of positive real option value (ROV) in the investment of new and renewable energy R&D while its net present value (NPV) calculated by traditional discounted cash flow (DCF) model shows negative value.

• Journal of applied mathematics & informatics
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• 제34권3_4호
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• pp.269-284
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• 2016

In this paper, we firstly use Krasnosel'skii fixed point theorem to investigate positive solutions for the following three-point boundary value problems for p-Laplacian with a parameter $({\phi}_P(D^{\alpha}_{0}+u(t)))^{\prime}+{\lambda}f(t, u(t))=0$, 0$D^{\alpha}_{0}+u(0)=u(0)=u{\prime}{\prime}(0)=0$, $u^{\prime}(1)={\gamma}u^{\prime}(\eta)$ where ϕ_p(s) = |s|^p−2s, p > 1, $D^{\alpha}_{0^+}$ is the Caputo's derivative, α ∈ (2, 3], η, γ ∈ (0, 1), λ > 0 is a parameter. Then we use Leggett-Williams fixed point theorem to study the existence of three positive solutions for the fractional boundary value problem $({\phi}_P(D^{\alpha}_{0}+u(t)))^{\prime}+f(t, u(t))=0$, 0$D^{\alpha}_{0}+u(0)=u(0)=u{\prime}{\prime}(0)=0$, $u^{\prime}(1)={\gamma}u^{\prime}(\eta)$ where ϕ_p(s) = |s|^p−2s, p > 1, $D^{\alpha}_{0^+}$ is the Caputo's derivative, α ∈ (2, 3], η, γ ∈ (0, 1).

• 한국식품과학회지
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• 제37권4호
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• pp.597-602
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• 2005

인삼 유화 음료를 3가지 온도 조건에서 저장하면서 유화안정성, 당도, 진공도, pH, 산도, 색도(L, a, b값), 점도, 사포닌, 미생물 및 관능검사 등 총 10개 항목의 품질 요소들의 변화를 측정한 결과 저장기간 중 품질 변화가 크며 저장 온도에 따른 유의차를 나타내는 4가지 품질 지표인 유화 안정성, 산도, 점도, yellowness를 확인하였다. 품질 지표로 선정한 유화 안정성, 산도. 점도, yellowness의 온도 의존성을 Arrhenius식을 이용하여 판단한 결과, 점도의 경우 온도 의존성이 가장 큰 것으로 나타났으며, 유화 안정성의 경우 2단계로 변화가 일어나 저장 초기에 속도가 빠르고, 일정 기간 이후에 속도가 느렸다. 또한 산도 및 yellowness의 변화도 저장기간에 따라 변화하고 저장 온도에 따라 그 속도가 달라짐을 확인 할 수 있었다. 일반적으로 식품의 품질 변화의 온도 의존성을 나타내는 $Q_{10}$ value는 약 2의 값을 나타낸다고 하였으나, 본 연구에서 품질 지표로 선정된 4가지 요소의 $Q_{10}$ value는 각각 다른 값을 나타내었다. 이로 보아 같은 식품이라도 품질 인자에 따라 각기 다른 $Q_{10}$ value를 가지는 것을 알 수 있었으며, 일률적으로 $Q_{10}$ value를 적용하는 것은 적절하지 않음을 알 수 있었다.

• Asia pacific journal of information systems
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• 제32권4호
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• pp.728-749
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• 2022

The information and communication technology (ICT) value creation process is inherently unobservable. In addition to the direct effect of ICT on productivity, some information or knowledge can create value through other knowledge activities. In this paper, we study the impact of ICT on productivity through R&D. We tested the mediating effect of R&D between ICT and productivity using panel data from 47 US industries from 1987 to 2013 from the Bureau of Labor Statistics. The results show that R&D partially mediates ICT and productivity. That is, ICT directly increases productivity, and some of its effects can be realized through R&D. Recipients who acquire knowledge through ICT have to interpret codified ideas and apply them to practice. The increased absorptive capacity that can be developed through R&D improves interpretation ability, allowing employees to share more complex ideas. Thus, ICT helps people to effectively communicate, but some information and knowledge can be realized and applied through R&D knowledge activities. This is the first study empirically examining the process of ICT value creation through R&D. It also provides practical guidelines for knowledge management, such as making decisions about ICT and R&D investments that are better done concurrently rather than individually to maximize their impact on productivity.

• STI Policy Review
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• 제2권3호
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• pp.35-44
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• 2011

Korea has rapidly increased R&D investment over the last few decades and the intensity of R&D investment is among the highest in the world; however, there are serious concerns about R&D performance and R&D efficiency. This study is to improve the economic assessment methodology regarding a feasibility study for national R&D programs that are thought to be one of the most prominent ways to enhance R&D efficiency. In order to improve the methodology of economic assessment, a few of important factors such as technical or market uncertainty, spillover effect, and R&D contribution ratio should be covered in the model. The focus of this article is technological and market uncertainty that has a close relation with strategic flexibility and utilization potential to increase the value of R&D programs. To improve the current linear and definitive R&D process, a new framework with strategic flexibility is suggested, in which the result of economic assessment that considers technological and market uncertainty is reflected in planning. That kind of feedback process is expected to enhance the value of the program/project as well as R&D efficiency.

• 한국정보통신학회논문지
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• 제23권6호
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• pp.697-703
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• 2019

본 연구는 3D프린터의 지각된 인식 및 사용자 특성이 지각된 가치와 지속사용 의도에 미치는 영향이 무엇인지를 살펴보았다. 자료수집은 국내에 거주하고, 3D프린터를 사용해 본 직장인 등을 대상으로 300명의 설문을 수행하였다. 연구결과, 첫째, 지각된 인식은 지각된 가치와 사용 의도에 영향을 미치는 것으로 나타났다. 둘째, 사용자 특성은 지각된 가치 및 사용 의도에 영향을 끼치는 것으로 나타났다. 셋째, 지각된 가치와 지속적 사용 의도에 긍정적인 영향을 미치는 것으로 나타난다. 따라서 소비자들에게 3D프린터의 유용성과 용이성을 충분히 인식시키고, 소비자 중심의 편의성, 신뢰성을 함께 지각시킴으로써, 소비자들의 3D프린터 지속적 사용 의도를 제고 하여 3D프린터가 보급화, 대중화, 활성화를 할 수 있도록 관련 업계와 학계 등 많은 관심과 노력을 기울인 전략이 수립되면 효과적일 것이라고 사료 된다.

• 한국식품과학회지
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• 제22권7호
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• pp.799-801
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• 1990

진주담치의 육속에 함유되어 있는 PSP의 반응속도상수, D-value, z-value, 활성화에너지($E_a$), $Q_{10}$을 조사한 결과 반응속도상수(k)는 $90^{\circ}C$에서 $3.02{\times}10^{-4},\;100^{\circ}C$는 $4.99{\times}10^{-4},\;116^{\circ}C$는 $7.38{\times}10^{-4},\;121^{\circ}C$는 $8.38{\times}10^{-4}(sec^{-1})$이었다. D-value는 $90^{\circ}C$에서 132분, $100^{\circ}C$가 82분, $116^{\circ}C$가 58분, $121^{\circ}C$가 53분이었다. z-value는 $72^{\circ}C$이었으며 활성화에너지($E_a$)는 $3.9{\times}10^7(J/kg\;mol)$이었고 $Q_{10}$은 1.39이었다.

• 한국가구학회지
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• 제28권4호
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• pp.355-361
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• 2017

Indoor noise environment is an important factor when it comes to occupants comfort, especially in cafe. Results of the survey, 33.9% of occupants were feel unpleasant and sensitive about noise environment. Noise in cafe fluctuate depending on the finishing of both wall and ceiling, volume of the room, and the number of occupants in the room. Therefore, the noise meter device was used for measurement of various under conditions. Also, the subjective assessment of occupant noise was conducted through questionnaires. When the interior finish was exposed concrete, the maximum value of the noise measurement was 66.6 dB and the minimum value was 63 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 5.43 and 4.96 point of 10 point of noise and echo, respectively. Otherwise, the interior finish was gypsum board, the maximum value of the noise measurement was 73.8 dB and the minimum value was 60.4 dB, respectively. Also, the result of subjective assessment of unpleasant noise were 3.88 and 3.95 point of 10 point of noise and echo, respectively. The results of the study showed that the noises and echoes in the cafes were lower than when did not.