• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Fourth Industrial Review
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• v.2 no.1
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• pp.19-32
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• 2022

Purpose - As new technologies that have led the 4th industrial revolution spread after the COVID-19 pandemic, the business crisis of existing financial institutions and the threat of employee jobs are growing, especially in the financial sector. The purpose of this study is to propose a human-technology convergence curriculum for creating high value-added in financial institutions and upskilling financial manpower. Research design, data, and methodology - In this study, a curriculum was designed to strengthen job competency for Private Bankers, high-quality employees of a bank dealing with high-net-worth owners. The focus of the design is that learners acquire skills to use robo-advisors as a tool and supplement artificial intelligence ethics. Result - The curriculum is organized into a total of 16 classes, and the main contents are changes in the financial environment and financial consumers, the core technology of robo-advisors and AI ethics, and establishment and evaluation of hyper-personalized asset management strategies using robo-advisors. To achieve the educational goal, two evaluations are performed to derive individual tasks and team project results. Conclusion - Human-centered upskilling convergence education will contribute to improving employee value and expanding corporate high value-added business areas by utilizing new technologies as tools. It is expected that the development and application of convergence curriculum in various fields will continue to be advanced in the future.

• Journal of radiological science and technology
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• v.10 no.1
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• pp.13-23
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• 1987

Author has studied for finding the method of decreasing the radiation dose and increasing diagnostic range in chest X-ray radiography. The study for the added filter thickness from half value layer to 1/8 value layer by decreasing curve and research for the exposure factors, decreasing ratio of radiation dose, ratio of scatter ray and image quality in chest X-ray radiography. The results were as follows: 1. By using the rare earth intensifying screen system at 120 Kvp, the sensitivity is increased by times and the exposure ratio is decreased 0.22 by comparison with the $CaWO_{4}$ intensifying screen system at 80 Kvp. 2. By using Al added filter of 1/8 value layer, the scatter ray is increased more than no filter, But the scatter ray is decreased more in $G_{4}/RxOG$ intensifying system than in LT-II/Rx intensifying system. 3. At 120 Kvp, the image quality value of $G_{4}/RxOG$ system is increased more than LT-II/Rx system compared with slight decreasing image quality value at 80 Kvp. Concluded that by using the added filter could decrease the radiation dose by 1/3 and obtain effective image quality with the added filter at high voltage hard exposure.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.822-828
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• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• Ocean and Polar Research
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• v.38 no.1
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• pp.71-79
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• 2016

In this study, we attempt to examine the economic impacts of the CCS marine geological storage demonstration project in Korea using Input-Output analysis utilizing the inter-industry relation table issued in 2013. In particular, this study defines the $CO_2$ ocean storage industry and then added the inter-industry relation table and treated the $CO_2$ ocean storage industry as exogenous. In addition, this study assumed two scenarios based on the means of $CO_2$ transport, which are pipe and ship. After defining the industry and scenarios, this study investigates the production-inducing effect, value added inducing effect, and employment-inducing effect of the industries associated with the $CO_2$ ocean storage industry based on a demand-driven model. The results pertaining to the scenarios are estimated as follows: total production-inducing effects, value added inducing effects, and employment-inducing effects are calculated as 1.9044 won, 1.2487 won and 16.7224 people/billion won, respectively. In addition, compared to other industries, the indirect economic impacts of the $CO_2$ ocean storage industry are ranked high: the rankings of production-inducing effects, value added inducing effects, and employment-inducing effects are fourth, second, and fifth, respectively.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.237-243
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• 1995

"Woomegi Dduck" is one of Korean traditional pan fried rice cake made from glutinous rice by Tack-joo(rice wine) or boiling water. The optimum conditions for the preparation of "Woomegi Dduck" were investigated. The Hardnes, Cohesiveness, Gumminess, Chewiness, Adhesiveness of "Woomegi Dduck" added Tack-joo or boiling water measured by Rheometer, didn′t have significant difference between samples. The result of color test was L-Value, a-Value, b-Value and E Value of Woomegi Dduck added boiling water and 20％ rice flour were high. The best recipe of Woomegi Dduck was glutinous rice flour 50g, rice flour 20g, Tack-joo 30$m\ell$, or boiling water 25$m\ell$, sugar 10g.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Human Ecology Research
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• v.62 no.2
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• pp.327-336
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• 2024

This study was investigated to examine the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder and the results were as follows. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, the moisture and carbohydrate contents of ginger Jocheong significantly decreased(F=133.33, p<.001) and increased(F=36.15, p<.001), respectively. The content of mineral composition such as K, Ca and Zn showed higher values as the amount of added Gujeung-gupo ginger powder increased. As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, sweetness(F=200.00, p<.001), viscosity(F=441.23, p<.001), L value(F=1,458, p<.001), a value(F=44.56, p<.001) and b value(F=203, p<.001) decreased significantly, and pH significantly increased(F=59.18, p<.001). As the amount of Gujeung-gupo ginger powder added into ginger Jocheong increased, total polyphenol content(F=86.015, p<.001), total flavonoid content(F=885.012, p<.001), and DPPH radical scavenging activity(F=75.136, p<.001), ABTS radical scavenging ability(F=145.751, p<.001), and FRAP activity(F=172.242, p<.001) increased. From the above results, the antioxidant activity and quality characteristics of ginger Jocheong added with Gujeung-gupo ginger powder confirmed the potential development of ginger Jocheong with high antioxidant activity.

• Korean Journal of Organic Agriculture
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• v.29 no.4
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• pp.459-469
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• 2021

Until now, research on inter-Korean economic cooperation and economic integration has been limited to the areas of the two Koreas. However, Korea is connected with many countries in Asia through the global value chain. Thus, if inter-Korean trade deepens, it may affect the trade structure of neighboring countries. In order to establish a specific inter-Korean economic integration policy when North Korea becomes a normal state in the future, an analysis that reflects the trade structure including Northeast Asia must be preceded. Therefore, in this paper, the impact of inter-Korean trade on Korea, China and Japan was analyzed using the international input and output table containing actual trade data. The scope of analysis was limited to agriculture, reflecting North Korea's demand for economic cooperation. The results show that trade in the agricultural sector between the two Koreas did not have a significant effect of production and value added. but when China and Japan participate in trade with North Korea, the production effect was calculated to be as high as 4 million dollars in Korea and up to 10 million dollars in Japan. And China showed up to 520 million dollars. In addition, the value-added effect was calculated up to $1 million in Korea, up to $4 million in Japan, and up to $250 million in China.