• 한국항만경제학회지
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• 제39권1호
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• pp.149-172
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• 2023

한·중·일을 포함하는 동북아지역은 1990년대 이후 급속한 경제성장과 더불어 역내외 석유물류가 증대되고 있다. 우리나라는 이러한 대외적인 환경하에서 2000년대 중반 이후 동북아 석유물류허브화 정책을 추진해 왔다. 동북아 물류허브화를 위해서는 부가가치 석유물류의 비즈니스 활성화를 위한 비즈니스 모델의 구축과 촉진이 중요하다. 동북아 지역에서 우리나라 석유물류 비즈니스 모델을 분석함으로써 석유물류 활성화에 대한 정책적·실무적 시사점을 제시하는 데 목적이 있다. 전체 23개 탱키지 업체를 대상으로 면담조사에 의한 사례분석결과는 다음과 같다. 첫째, 면담조사한 대부분의 유류저장탱크터미널업체들은 블랜딩, 소분화, 집적화와 같은 부가가치 석유물류를 실시하고 있다. 둘째, 부가가치 석유물류의 발생은 주변국들간 수급의 불균형에 의해 발생하고 있는데 특히 일본, 오세아니아, 미국, 남미 등을 연결하는 소분화와 블랜딩 수요가 높다. 셋째, 부가가치 물류수요에 대응한 인프라, 제도 및 규제 등에 대한 개선을 통해 부가가치 석유물류의 활성화를 촉진해야 할 것이며 이는 우리나라의 동북아 오일허브 정책에 크게 기여하게 될 것이다.

• 한국전기전자재료학회논문지
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• 제24권10호
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• pp.834-838
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• 2011

This research shows the electrical characteristic using excellent epoxy nano-composite of MgO 5.0 wt% and $SiO_2$ 0.4 wt% in mechanical strength test depending on nano-additive. First of all, volume resistance depending on nano-additive and temperature using high resistance meter (HP. 4329A) by increasing 10, 100, 1,000 V of applying voltage was measured. Moreover, temperature range of $25{\sim}120^{\circ}C$ with virgin sample was tested using TO-9B oven by Ando Company. The result showed that virgin and the samples added with MgO and $SiO_2$ had similar value of volume resistance in low temperature and low electric field region and reduced with slow slope. The nano-composite's volume resistance of sample added with MgO and $SiO_2$ had higher value than virgin sample's volume resistance in high temperature region more than $80^{\circ}C$. Moreover, the slope has steeply reduced. The volume resistance of sample added with MgO 5.0 wt% was $8.38{\times}10^{13}\;{\Omega}{\cdot}cm$ and it was 6.8 times more than virgin sample in high temperature at $120^{\circ}C$. The insulation characteristics were constant although filler has changed in low temperature region. But, in high temperature region, the value of volume resistance of sample with MgO 5.0 wt% was 7.6 times more than the virgin sample's volume resistance.

• 한국조리학회지
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• 제23권5호
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• pp.87-91
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• 2017

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

• 토지주택연구
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• 제11권1호
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• pp.11-19
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• 2020

This paper proposed an effect analysis method that meets the characteristics and purposes of the revitalization project for old industrial complexes, and quantified the economical effects about the project in Jeollabuk-do by case analysis. The problems on the existing effect analysis about revitalization project for old industrial complexes, estimated as transportation benefits on the main entrance roads plan and the increased rent benefits on the internal roads and other plans, were examined. In addition, the land use plan ratio on the old industrial complexes compared to the averages, and the surveys to the residential company were conducted. And this paper finally proposed an effect analysis methodology for the revitalization project for old Industrial Complexes in consideration of the increase in the operation rate and the added values through the conversion to high value-added industrial sectors. It was analyzed that new value added of KRW 743,278 million can be generated for next 30 years when the revitalization project for old Industrial Complexes in Jeollabuk-do is implemented.

• 한국식품영양학회지
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• 제21권3호
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• pp.320-327
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• 2008

The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.

• 환경정책연구
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• 제2권2호
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• pp.65-79
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• 2003

More than 145 million tons of liquid whey is produced world-wide as dairy processing waste per year, and half of it is discarded without proper treatment. Due to its high nutrient value, the environmental impact can be significant. Bioconversion of cheese whey can provide an effective way to reduce the waste and, at the same time, generate economically attractive value-added chemicals. In this study, cheese whey was fermented with P. acidipropionici to produce propionic acid which has a high market value for chemical and pharmaceutical industries. In order to specifically enhance propionic acid production, acetic acid production was suppressed using o-iodosobenzoic acid as an enzyme inhibitor. When grown in the presence of the inhibitor, propionic acid production rate increased by a factor of 2 while acetic acid production rate decreased by a factor of 3. Furthermore, when 0.3 mM of o-iodosobenzoic acid was used, the incipient stage(creeping growth period) was considerably reduced. Therefore, the inhibitor helps the cells begin to grow earlier and speed up the production of propionic acid. Although the production rate of propionic acid effectively increased, the final concentration(or production yield) remained unchanged due to product inhibition. Methods that can reduce product inhibition are being tested combined with o-iodosobenzoic acid to optimize both the production rate and yield. The results are expected to be informative for controlling the other byproducts for other applications.

• 동아시아식생활학회지
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• 제24권2호
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• pp.190-200
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• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• 한국식품영양학회지
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• 제24권2호
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• pp.159-165
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• 2011

본 연구에서는 생생강과 건조 방법을 달리하여 판매되는 생강가루를 첨가하여 가정에서 만들 수 있는 배잼 레시피를 개발하고 품질평가를 통하여 그 가능성을 탐색하였다. 본 연구의 결과는 다음과 같다. 일반성분 분석에서 수분의 함량은 생생강군(G1)이 가장 높은 값을 보였고, 조회분은 동결건조군(G3)이 가장 낮은 값을 나타냈으며, 조단백 함량은 생생강군(G1)에서 가장 높아 시료 간의 유의적인 차이를 보였다. 조지방은 시료 간 유의한 차이는 없으나 동결건조군(G3)가 가장 높은 값을 보였다. pH는 건생강군(G2)이 가장 낮은 값을 나타냈다. 퍼짐성은 건생강군(G2)이 가장 낮은 값을 보였다. 색도 측정 결과, L값과 b값은 생생강군(G1)에서 가장 높았고, a값은 열풍건조(G4)에서 가장 높게 나타났다. 물성 측정 결과, 모든 평가항목에서 건생강군(G2)이 가장 높은 값으로 다른 시료들과 유의적인 차이를 보였다. 관능평가 결과, 생생강 첨가 배잼보다는 생강가루를 첨가한 잼의 외관, 향미, 단맛, 전체적인 기호도가 높았으며, 특히 건생강군(G2)의 기호도가 가장 높게 나타났다. 따라서 본 연구를 통하여 생강가루를 첨가한 배잼의 제조 가능성을 확인하였으며, 잼의 고유의 특성을 살리면서 배와 생강의 건강지향적인 면을 고려하여 배잼을 제조할 때는 건생강가루를 첨가하는 것이 가장 바람직하겠다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2003년도 춘계학술대회논문집
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• pp.409-418
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• 2003

The dies & molds are a very economical production tool and a high value-added product because of its mass production capability compared to other production methods. Due to the very stiff international competitiveness, the industries meet many obstacles. At this moment, measured the status, the international trends and try to find the vision and strategy to promotion of the industry. In Korea, large portion of dies and molds are still low value-added and make large number of tools. In order to advance this industry to the high-tech area and gain competitiveness in the golbal marketplaces, effective means of resource investment and strategy should be properly provided.

• 한국의류학회지
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• 제27권11호
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• pp.1219-1228
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• 2003

This research was conducted to find out what the general globalization trends of Korean fashion enterprises are, and what the factors required the Korean fashion enterprises to improve the global competitiveness under the globalized circumstances are. The data were collected from the survey by questionnaire on Korean leading fashion enterprises and the Directory of Companies Branching out abroad in 2000/2001(Korea Trade-Investment Promotion Agency, 2000). The Results of the research are as follows: first, Korean fashion enterprises expanded evenly worldwide in the sales and distribution functions while relying heavily on Asian countries for manufacturing functions; Secondly, the globalization of Korean leading fashion enterprises was progressed, but still remains at the stage of the sales of manufacturing capability or the sales of low costs products rather than at the stage of manufacturing products of high added-value or the sales of design or marketing capability. Thirdly, the factors for the global competitiveness of the Korean fashion enterprises are related to capability of low cost, quick response, product development, marketing, internationalization and high value added.