• 한국식품조리과학회지
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• 제28권3호
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• pp.241-247
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• 2012

In this study, the preparation characteristics of cream cheese added mousse cake which can easily be accessible among the mousse cakes, have drawn a lot of attention from the modern people, However, there have been a lack of studies that focused on the manufacturing of the mousse cake with a various added proportion rates of main ingredients, fresh cream in mousse cake by 0%, 25%, 35%, 45%, and 55%. While the sugar concentration has increased, except for the control group, there is no significant difference. In case of chromaticity, it has shown high level at L values. In addition, values have shown bigger values as increasing the added amount, and b values have shown smaller values as increasing the added amount. For moisture content, it has shown as steadily increasing by heightening the added amount of cream cheese. For texture, CM3 added by 35% in all the items, except for hardness, has shown the best result and CM3 added by all 35% in all the items, has also been evaluated as highest. Based on all the results, it can be concluded that the addition of cream cheese by 35% to fresh cream is most appropriate, on manufacturing the cream cheese mousse cake.

• 유통과학연구
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• 제21권7호
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• pp.65-71
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• 2023

Purpose: This study attempted to analyze the impacts of the backward linkage and output multipliers, and investigate the price fluctuation and the price forecast amongst the manufacturing sectors associated with food processing industrial output of Thailand. Research design, data and methodology: The Thailand Input-Output table with a size of 180 x 180 sectors from 2005, 2010, and 2015 was utilized while the secondary data of the time series from January 2002 to December 2021 were processed via a multiplicative model and Box-Jenkins model. Results: The backward linkage analysis indicates that canning and preserving of the meat sector majorly utilized the factors of production from the slaughtering sector; canning and preservation of fish and other seafoods sector largely used those factors from the ocean and coastal fishing sector; and the sugar sector used those of the sugarcane sector. Notably, the output multiplier analysis indicated that output multipliers of those 3 manufacturing sectors were highly increased; meanwhile the price fluctuation continually existed in all forms. Besides, the price forecast suggested that prices of chicken and sugarcane tended to be higher; whereas, the price of shrimp was unstable. Conclusions: Food processing industry contains the favorable components to be one of the industries of the future of Thailand.

• 산경연구논집
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• 제10권1호
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• pp.29-37
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• 2019

Purpose - We study the dynamic linkages of the economic policy uncertainty (EPU) in the US on the manufacturing stock market returns in Korea. In detail, we examine the casual link between EPU index in the US and the manufacturing stock indexes in Korea. Research design, data, and methodology - We measure mainly the distribution effect of the US EPU on the manufacturing stock market in Korea of 1990-2017 by the vector error correction model (VECM). Result - In result, we estimate the impact of the US EPU index has significantly a negative response to the manufacturing stock market in Korea such as non-metal stock index, chemical stock index, food stock index, textile·clothes stock index, automobile·shipbuilding stock index, machinery stock index, steel·metal stock index. Also the remaining variables such as electric·electronics stock index, S&P 500, and producer price index in Korea have a negative relationship with US EPU index. Conclusions - We find out that the relationship between EPU index of the US and the manufacturing stock market in Korea has the negative relationships. We determine the EPU of the US has the spillover effect on the industry stock markets in Korea.

• 한국식생활문화학회지
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• 제13권1호
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• International Journal of Advanced Culture Technology
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• 제1권1호
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• pp.19-22
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• 2013

The basic principle of the product manufacturing technology using the 3D printing technique materializes the material including the high molecular substance or plastic and metallic dust, and etc. the product into the laminate additive manufacturing according to the design diagram gradually. It is applied to the various industrial field including the field of food division, field of home appliances, field of medicine, field of mechanical department and construction, etc.. The global development case of 3D printing technique is the next. This study described global technology and market trends. Afterward, 3D printing technique manages the important role when it exceeds the product manufacturing view just and is grafted with the various technology including the biotechnology, nanotechnology, and etc. and it improves the quality of the human life.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2011년도 추계학술대회
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• pp.315-324
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• 2011

The purpose of this study is to improve for the inhibition of the generating the PCH(Propylene Chlorohydrins) in HPMC(Hydroxypropylmethyl Cellulose) manufacturing process. HPMC is made of cellulose which is natural high polymer. And HPMC is applicable to several industrial areas. Especially it can be used in food industrial as an effective additive. PCH is the by-product which is generated in chemical reaction in HPMC manufacturing process. So it is essential to eliminate PCH for the improvement of product quality. Therefore we have studied to minimize the amount of PCH. It is expected that the application of HPMC could be enlarged as the result of this study.

• 대한안전경영과학회지
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• 제13권4호
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• pp.247-252
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• 2011

The purpose of this study is to minimize the PCH(Propylene CHlorohydrins) as a by-product in HPMC(HydroxyPropyl MethylCellulose) manufacturing process. HPMC is made of cellulose which is natural high polymer. And HPMC is applicable to several industrial areas. Especially it can be used in food industry as an effective additive. PCH is the by-product which is generated in chemical reaction in HPMC manufacturing process. So it is essential to eliminate PCH for the improvement of product quality. Therefore we have studied to minimize the amount of PCH. It is expected that the application of HPMC could be enlarged as the result of this study.

• East Asian Economic Review
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• 제19권2호
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• pp.117-142
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• 2015

This paper uses a 53-country 15-industry computable general equilibrium model of trade to analyze the effects of the Korea-China free trade agreement on the Korean economy, the manufacturing sector in particular. The model is based on Yaylaci and Shikher (2014) which uses the Eaton-Kortum methodology to explain intra-industry trade. The model predicts that the Korea-China FTA will increase Korea-China manufacturing trade by 56%, manufacturing employment in Korea by 5.7% and China by 0.55%. The model also predicts significant reallocation of employment across industries with the Food industry in Korea losing jobs and other industries there gaining jobs, with the Medical equipment industry gaining the most. There will be some trade diversion from the ASEAN countries, as well as Japan and the United States.

• 한국식품과학회지
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• 제40권1호
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• pp.15-20
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• 2008

볶은 참기름의 제조공정 단계에 따른 산화방지제의 함량 및 산화특성 변화를 볶은 참깨를 압착한 압착유, 1차 여과유, 2차 및 3차 여과유를 사용하여 살펴보았다. 또한, 제품유인 3차 여과유를 $25^{\circ}C$에서 어두운 곳에서 18개월 동안 저장하면서 산화안정성과 산화방지제 함량을 평가하였다. 제조공정에 따른 참기름의 점도는 1, 2, 3차 여과과정에 의해 감소하였고, 유리지방산값은 증가하였으나 과산화물값은 변화가 없었다. 참기름의 세사민, 세사몰린 및 토코페롤 함량은 3차 여과유에서 높았으나 3차 여과유의 세사몰 함량은 유의하게 낮았다. 제품유를 $25^{\circ}C$ 어두운 곳에서 저장하는 동안 유리지방산값과 과산화물값은 각각 저장 3개월, 9개월 이후 증가하였으나, 그 값은 매우 낮았다. 세사몰, 세사민, 세사몰린 및 토코페롤은 제품유를 $25^{\circ}C$ 어두운 곳에서 저장하는 18개월동안 분해되었으며 리그난 화합물이 토코페롤에 비해 안정하였다. 볶은 참기름에 존재하는 리그난 화합물과 토코페롤 중 세사몰과 ${\alpha}$-토코페롤이 참기름의 저장 중 산화안정성에 가장 큰 영향을 주었다.

• 산학경영연구
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• 제14권
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• pp.169-187
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• 2001

효율성 측정은 일반적으로 상장기업을 중심으로 이루어지고 있으며, 중소기업을 중심으로 한 효율성 연구는 미비하다. 따라서 중소기업의 경쟁력을 강화하기 위해서는 우선 중소기업의 현실을 파악할 필요가 있으며, 이를 위해 본 연구에서는 중소기업의 효율성을 측정하여 경쟁력 강화의 기본 자료로 이용되기를 바라는 측면에서 연구되었다. 효율성 측정은 비율분석이나 회귀분석을 통하여 일반적으로 이루어지고 있으나, 본 연구에서는 이러한 분석방법을 이용하지 않고 DEA(data envelopment analysis)모형이라는 새로운 측정수단을 이용하여 효율성을 측정하였다. 국내 상장 중소제조업을 중심으로 1996년부터 1999년까지의 패널자료를 이용하여 IMF전후의 비효율성을 측정하였다. 연구결과에 의하면 상대적 평균효율치는 도매 및 상품중개업이 68.99%, 영상 음향 및 통신장비 제조업이 60.58%, 음식료품제조업이 91.05%, 자동차 및 트레일러제조업이 85.80%, 제1차금속산업이 88.96%, 펄프 종이 및 종이제품제조업이 96.53%, 화합물 및 화학제품제조업이 78.67%로 나타났다. DEA모형은 서비스 및 비영리단체에서 주로 사용되어 온 효율성 평가방법이나 이를 중소제조업에 처음 적용해 보았으며, 추가적으로 IMF 이전과 이후시점의 효율성을 수치적으로 비교하여 우리나라 중소제조업의 경영효율성을 파악하게 해주었다.