• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.161-166
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• 2005

In 1967, cheese was first produced with small scale of mozzarella cheese in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980's, and the various products that complied with well-being trends such as organic and high functional cheese have been produced in the 2000's. The natural cheese opens up a new domestic market after producing camembert and brie cheese in the end of 2004. At present. the cheese market is expanded with differentiated products such as high value added and high functional cheese. The size of domestic cheese market remains about 200 billion won, but it is expected to go over a trillion won on account of growing preference of natural cheese with well-being trends. To promote domestic cheese industry, differentiation policy of raw milk price for cheese, diversification of cheese products, financial support to farm-made cheese industry and automation and processing development to improve productivity should be taken into account in the future in Korea.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.16 no.4
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• pp.62-68
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• 2017

Since the aircraft parts industry is a high-value-added industry, mass production order production, and the hundreds of thousands. Therefore, parts produced However, since these parts require high reliability and stability, a high degree of precision is required. In Korea, there on the roughness of the machined surface in cutting process. However, research on the surface roughness characteristic obtained by which is widely used for aircraft parts is still insufficient in Korea. The purpose of this study is to investigate the effect of turning tool rotation speed and X axis feed rate on the surface roughness of cutting tools in CNC lathes during cutting of aluminum alloy 7075.

• Journal of the Korean Society of Industry Convergence
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• v.8 no.3
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• pp.149-154
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• 2005

The purpose of this study was to develop the High Functional Stretch Yarns and Woven Fabrics to produce the high value added textile goods and to meet the consumer's needs. For the study 8 yarns and 10 fabrics were made with three develop machine and the thermal-stress properties of the sample were tested and analysed. The result indicated that the sample fabrics kept their stretch performance regardless of conventional process. EDY(elastic DTY) had higher stretch than that of DTY(drawn textured yarn). Especially Macel yarn had higher stretch than that of DTY compared with the same condition of yarn. With time course behavior the elongation of DTY and EDY had stabled tendency without variation. The above results show that wearing sensation and comfort properties of fabrics are changed depending on the end-use. and thus, above results can be used to manufacture of fabrics for specific end-use with high comfort properties.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1994.03a
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• pp.209-217
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• 1994

The present study is concerned with the characteristics of the high speed precision bar cropping. This process is a practical application of High Energy Rate Forming in which the impact energy source is given by internal combustion engine. To enhance the added value of product, the recent forging fields trend toward the near net shape processes through the cold and closed die forging. For the purpose of these processes the precedent process is to obtain the precision billet which has little weight deviation and defect. The accuracy of initial billet by bar cropping depends upon the process parameters and die design technology. Therefore, in order to investigate the effect of process parameters upon product quality, the cropping experiments are carried out according to the various parameters such as billet clearence, billet length, billet material, cropping speed and so on. From these results some criteria of the optimal die design for the product of good quality are suggested.

• Animal cells and systems
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• v.2 no.2
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• pp.233-238
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• 1998

Certain basic characteristics of choline uptake in nerve terminals were studied with synaptosomes from rat hippocampus. Synaptosomal $[^3H]$-choline uptake was clarified as specific and high affinity by low Km value(2.2 uM), Na+-dependency and high sensitivity to hemicholinium-3, a competitive inhibitor of choline uptake. Choline uptake into synaptosomes was linearlys related to Na+ concentration and membrane potential. Extracellular Ca2+ modulated the choline uptake, but probably not through increase of intracellular $Ca^{2+}$, because this modulation was not affected the by high $K^+$-depolarization. EGTA (2mM) added for $Ca^{2+}$-free condition had a peculiar effect of decreasing choline uptake. These results suggest that Ca2+ may play an important role in regulating the metabolism of acetylcholine in the nerve terminals directly through the increase of acetylcholine release.

• Journal of the Korea Safety Management & Science
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• v.5 no.4
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• pp.195-208
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• 2003

All managers should consider both of job performance and job satisfaction as influential key results to be achieved by people at work. One without the other is simply insufficient to meet the high standards of today's workplace. Some workers achieve a sense of personal satisfaction from their jobs while others do not. the others achieve high levels of task performance while others do not. The test of a manager's skill in building value added jobs is to discover what work means to other people, and then to create work environments that help them achieve high levels of both performance and satisfaction. this study set out to investigate the job satisfaction of the employees at work station along with the needs resulting from exploding population of salary citizens. This paper aims to survey and analyze the job satisfaction of the workers and a potent influence factors of Job stress for organization management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.986-993
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• 1994

As a part of development of traditional foods, mugwort boogag and dry laver boogag were fried insoybean oil, and BHA or tocopherol-added soybean oil. They were wrapped up in opp vinyl film, and preserved at $4^{\circ}C(RH{\;}40{\pm}5%){\;}and{\;}25^{\circ}C(RH{\;}80{\pm}5%)$. During the storage of bobogags, acid value, peroxide value, and TBA value were investigated. Changes of sensory evaluation and texture profile were also examined. Boogags were manufactured by washing the raw materials. drying in the shade, mixing them with glutinous rice flour, and hot-air drying up it to 13 % of moisture contents after dryed it up to 80% of moisture contents on dry table for 23days, in order. These boogags were packaged to manufacture goods with dryed state or fried at $160^{\circ}C$ for 10 sec. Acid value, peroxide value, and TBA value of boogags which preserved at $4^{\circ}C$ generally appeared lower than at $25^{\circ}C$. As storage time goes by, moisture contents of bobogagas preserved at $25^{\circ}C$ increased and its quality were gradually deteriorated. When the boogags were fried in BHA(0.01%) and tocopherol (0.01%) added soybean oil, changes of acid value, peroxide value, TBA value were generally low. During the storage of bobogagas antioxidant effect of BHA was higher than that of tocopherol. Texture was inclined to decrease as storage time goes, by that of boogags preserved at $4^{\circ}C$ was a little more satisfactory. Hardness was also high.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.209-220
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• 2011

This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.945-956
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• 2013

The character industry is a high value-added industry, and is one of the strategic industries to be fostered. However, the character industry is struggling due to the lack of national consensus on the importance and value of the character industry. Therefore, in order to resolve this issue, the study used the character Input-Output Table of year 2009 of korea to analyze how much the character industry(Toys and games, Models and decorations) contributes to the national economy by measuring economic spreading effects of character industry on national economy. The results shows that character industry shows that production inducement coefficient is column 1.602, row 1.007, index of the sensitivity of dispersion is 0.543, Index of the power of dispersion is 0.864, value-added coefficient is 0.620, income inducement coefficient is 0.334, tax inducement coefficient is 0.066, employment inducement coefficient is 0.008.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.3
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• pp.370-375
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• 1999

This study was attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgies made with black color rice. The results were as follows: The moisture contents was about 32-36%. L-value on the control group was high, 94.74 and $A_1$, $A_2$, and $C_1$ group were 78.72, 78.58, and 78.43 respectively. As the amount of color rice was increased, L-value on the Paeksulgis was decreased. The gelatinization of Paeksulgis added with color block rice was most increased at C group and D group. In sensory quality. Paeksulgis added with 4-10% block color rice showed the most favorable sensory evaluation.