• Journal of Distribution Science
• /
• v.13 no.4
• /
• pp.35-43
• /
• 2015

Purpose - This study aims to seek various plans to maintain the advancement of the overseas and domestic employment scenario through a case analysis of the Japanese industry, which maintains domestic employment while promoting the overseas advancement of companies despite having a similar industrial structure as Korea. The study further intends to derive insightful implications for Japanese manufacturing companies and government policies. Research design, data, and methodology - We selected four companies from the Japanese manufacturing industry. Being companies that were successful in increasing the domestic employment scenario while advancing in overseas markets. We utilized several secondary data sources including Japanese newspapers and report literature. Results - Previous studies have shown a negative relationship between Foreign Direct Investment (FDI) or offshoring and domestic employment. However, our results showed this relationship with respect to the Japanese manufacturing industry as follows: 1. FDI for developing overseas markets does not decrease domestic production. If Japanese companies change their strategy from exports to overseas production, there will be a consequent decrease in domestic employment of Multinational Enterprises (MNEs). However, the local production that plans the sales expansion of a foreign market does not substitute domestic production. 2. Several case studies illustrate that, as the production of final goods is expanded in foreign countries, there is a corresponding increase in the export of intermediary goods from Japan. In this case, if the production process of Japanese companies is promoted in foreign markets, the amount of exported material and parts from Japan will consequently increase. 3. It is difficult to consider that the establishment of subsidiary companies in foreign countries by manufacturing companies for wholesale, retail, and services decreases domestic employment. This is because the international development of these industries needs expatriates, expatriate training organizations, and research and development (R&D) activities. 4. When there is overseas demand, the growth of local management activities is expected to increase the work of the overseas business department in the head office in Japan, if competitiveness can be secured for better localization and management speed. 5. The conversion of the domestic manufacturing industry into high value-added production is necessary. The relocation of domestic production to foreign markets decreases domestic employment. To prevent this, the upgradation of domestic production bases, including high value-added production, and R&D capability need to be strengthened. Technology-based companies must develop new technology, patents, processes, and so forth, which require extensive human resources for R&D. Conclusions - Domestic medium-sized companies that are capable of consistently supplying high value-added products should be actively encouraged to deploy into and develop overseas markets. Further, this paper considers the necessity of a guidance policy that provides suggestions for overseas deployment, by the initiation of the government, to companies that cannot do so due to the lack of foreign experience or decisions by the CEO, despite having the relevant capability and technologies to supply high value-added products.

• Korean journal of food and cookery science
• /
• v.14 no.4
• /
• pp.313-326
• /
• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• Journal of Technology Innovation
• /
• v.26 no.1
• /
• pp.85-105
• /
• 2018

This study analyzes the economic impacts of Korean R&D expenditure on the industrial structure by technological levels using 2010~2014 Input-Output table data. The industrial structure is reclassified into 4 manufacturing industries by OECD's Technology Intensity Definition. Then, we analyzes the production-inducing and value added-inducing of those industries. As the results of the analysis, it is found that the production-inducing effect by the R&D expenditure has been higher in the middle-high and middle-low technology manufacturing and that the value added-inducing effect has been higher in the middle-high technology manufacturing. On the other hand, the production and value added-inducing effects has been lower in the high-tech manufacturing which is highest in the R&D expenditure. The above results indicate that industrial structure has not been linked with the quality ladder that expresses the enhancement of tech level through R&D expenditure. Based on these results, the policy recommendation implies that R&D expenditure should be concentrated to improve the production- and value-added effects of the high technology manufacturing in order to advance the industrial structure. However, this study has the limitation that the analyses on the dynamic-inducing effects are not carried out due to the lack of fixed capital formation data.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.592-599
• /
• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Korean journal of food and cookery science
• /
• v.17 no.4
• /
• pp.329-337
• /
• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.3
• /
• pp.283-287
• /
• 2008

The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

• The Journal of the Korea Contents Association
• /
• v.8 no.10
• /
• pp.158-171
• /
• 2008

Measuring intellectual capital efficiency is one of the greatest challenges for all who are involved in knowledge-based economy, at macro as well as at micro level. The purpose of this study is to calculate and analyze the efficiency of national intellectual capital and value added intellectual coefficient for Korea, US, Japan, and China during the period 2000-2005. Major findings from the analysis can be summarized as follows. The US shows both the highest value creation efficiency of national intellectual capital, 1.480 and the highest value added intellectual coefficient, 6.585. It holds rank one according to GDP per capita, $41,541 in 2005. In Korea, the coefficient of national intellectual capital efficiency is 1.321 while that of value added intellectual capital is 4.733. However, the national intellectual capital efficiency of Japan, 1.271 is in opposition to the created high of vale added, 5.695. Finally, China shows that the coefficient of national intellectual capital efficiency is 1.438 while that of value added intellectual capital is 3.815.

• Aerospace Engineering and Technology
• /
• v.13 no.1
• /
• pp.174-183
• /
• 2014

The Value-Added Processing System(VAPS) was developed for post-processing the KOMPSAT imagery. Recently software version and hardware specification of VAPS were changed for improving the VAPS performance. The purpose of this study is to describe about the improvement of existing VAPS(ver.1.0) and systematically evaluate the performance of the improved VAPS(ver.2.0). To this end, test-bed areas in South and North Korea were selected and then image processing tests were conducted using KOMPSAT-2 and KOMPSAT-3 imagery in both areas. In conclusion, VAPS(ver.2.0) had an ability to generate the high level products like ortho images and mosaic images. Image processing time using the Graphic Processing Unit(GPU) on ver.2.0 was enhanced up to 10 times than ver.1.0.

• Korean journal of food and cookery science
• /
• v.29 no.3
• /
• pp.223-231
• /
• 2013

This study was carried out for the purpose of inquiring into the effects on shelf-life, quality characteristics, and antioxidant activities, of Majakgwa. This study also regards to the use fermented turmeric powder at varying concentrations in the recipe. The proximate composition of fermented turmeric powder, crude fat, carbohydrate, crude protein, and crude ash was decreased. Viewed division compared to the freeze-dried turmeric curcumin content was increased during fermentation due to the increase of mineral content. With an increased of the amount of fermented turmeric powder used in Majakgwa recipes, the pH of the dough was higher than that of the controlled group. The acid value of Maejakgwa was lowered down, and most effectively controled when adding Turmeric power by 3~6%, and the peroxide value shows high antioxidant ability from the initial storagr period when adding 6%. TBA value appears to have the highest antioxidant ability, when adding 6%, showing lower increasing rate than that of sample group added 0~3% Turmeric powder. When added 9% or more, however, it shows higher TBA value comparing with normal Maejakgwa, the reference group, which indicates on the contrary that the antioxidant ability is lowering. The bitter taste, exterior color, incense of Turmeric, solidity, and crispy level of Maejakgwa with fermented Turmeric powder have been increased significantly as per increase of fermented Turmeric powder, and the sample group added with 9% have shown the best result in the overall taste level. It is anticipated that adding 6~9% of fermented Turmeric powder can increase the storage capability to give the best taste level and effective antioxidant ability by minimizing the off-flavor and bitter taste, through the research as above, which would be the most appropriate blending ratio of Turmeric powder for producing Maejakgwa.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.4
• /
• pp.572-578
• /
• 2013

Azotobacter vinelandii, a strict aerobic nitrogen-fixing bacterium, has been extensively studied with regard to the ability of $N_2$-fixation due to its high expression of nitrogenase and fast growth. Because nitrogenase can also reduce cyanide to ammonia and methane, cyanide degradation by A. vinelandii has been studied for the application in the bioremediation of cyanide-contaminated wastewater. Cyanide degradation by A. vinelandii in NFS (nitrogen-free sucrose) medium was examined in terms of cell growth and cyanide reduction, and the results were applied for cyanide-contaminated cassava mill wastewater. From the NFS medium study in the 300 ml flask, it was found that A. vinelandii in the early stationary growth phase could reduce cyanide more rapidly than the cells in the exponential growth phase, and 84.4% of cyanide was degraded in 66 h incubation upon addition of 3.0 mM of NaCN. The resting cells of A. vinelandii could also reduce cyanide concentration by 90.4% with 3.0 mM of NaCN in the large-scale (3 L) fermentation with the same incubation time. Finally, the optimized conditions were applied to the cassava mill wastewater bioremediation, and A. vinelandii was able to reduce the cyanide concentration by 69.7% after 66 h in the cassava mill wastewater containing 4.0 mM of NaCN in the 3 L fermenter. Related to cyanide degradation in the cassava mill wastewater, nitrogenase was the responsible enzyme, which was confirmed by methane production. These findings would be helpful to design a practical bioremediation system for the treatment of cyanide-contaminated wastewater.