• Journal of Korea Society of Industrial Information Systems
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• v.22 no.5
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• pp.31-37
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• 2017

In this Paper, we have Improved the Manufacturing Process of Liquid Aluminum Sulfate using the Design of Automated Measurement Systems. The Manufacturing Process of Liquid Aluminum Sulfate uses a Large Weight. The Quality of a Product Depends Highly on the Proportion of the Raw Material Input in the Production Process. Therefore, it is Very Important to Accurately Measure the Amount of Raw Material. For Automation Design, Load Cell Sensor which can Measure Large Weight Accurately and PLC Technology which is most used in Automation Process are Applied. The Content of Aluminum Oxide in the Aluminum Sulfate Produced before the Automation Design Varies from 8.023% to 8.250%. However, after Automation Design, the Amount of Change from 8.09% to 8.19% was Greatly Reduced. As a Result, we could Reduce the Quality Defect rate Due to Weighing Errors and Reduce Safety Accidents by Applying Automation System.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.8
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• pp.1366-1372
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• 2006

After the import liberalization of agricultural products, The Imported agricultural products rapidly increased market share of domestic agricultural products. But Imported agricultural products include various agricultural chemicals and food additives. In order to improve competitiveness in domestic markets of farmhouses and to secure food safety, the farmers needs to introduce Systematic support and various system. In this paper, established system that use Monitoring technology, to inform production information and management information about agricultural products to consumer by real time. Therefore unused analog camera such as CCTV(Closed-Circuit Television) for real time Monitoring. This system Used web camera that offer picture quality that is good than CCTV at place that consists network without distinction in the place. An advantage of real time Monitoring system designed multi-vision interface showing multi images on single screen and, for the purpose of the improvement in efficiency, the functions of saving images and of scheduling the time to save the images.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• Management & Information Systems Review
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• v.36 no.5
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• pp.45-60
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• 2017

This study aims to elucidate the key improvements through the current state of customer support for smart home services based on the Internet of things and the evaluation of user's usage. Smart home services typically provide a wide range of value in terms of security, safety, manageability (electricity and water use), convenience, and remote management accessibility. In this study, we analyzed the current state of smart home service based on Internet of Samsung, SKT and LG U + companies in Korea. However, since LG U+ is the only company providing user reviews, there is a limit to generalization, but we are trying to figure out whether the customer value is conveyed properly or not, and in which part the customer support is focused to support the service. As a result of analyzing the results of the study, we found that the smart home service is commercialized and marketed in various forms. However, it is questionable whether the technological level and user satisfaction level are sufficiently satisfied. The results of this study are as follows. First, although each company provides usage guidance, they still ask many questions about joining products and using products. Second, there are many defects in the product itself, and it is found that the companies are not satisfied with the overall response. Third, the three companies are focusing on switches, outlets, sensors, and lamps. This is an individual intelligent product rather than an interlocking or linking level, and it can be seen that there are many parts that are not compatible with the concept of the original Internet of things. In conclusion, this study shows that there are still many areas to improve on the level of customer service provision of smart home service, in particular, the ease of use is low and the quality of products is not reliable. We would like to present the improvement of this in detail through this study and reflect the companies that provide it and the service providers.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.517-527
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• 2023

This study aimed to examine the possibility of upcycling extracts of Angelica keiskei and Oenanthe javanica juice by-products through comparing enzyme extraction (EE) and complex extraction (CE) methods to increase the extraction yield and flavor of materials. A higher extraction yield was obtained for free amino acid content with EE and CE for A. keiskei and O. javanica juice by-products, respectively, and a higher extraction efficiency was achieved with juice by-products than with extracts prepared from raw materials before juice production. The content of major amino acids varied depending on the extraction method used. When used according to the characteristics of the extract, their use as a functional material was confirmed along with improvement in the flavor of the food. Consistently high extraction yields for organic acid and sugar levels were obtained with CE in A. keiskei and O. javanica juice by-products. The DPPH radical scavenging ability and TPC were consistently high with CE in A. keiskei and O. javanica juice by-products; the increase in extracted content was likely because of the reaction between the ethanol used for CE and the phenolic compounds. However, because the antioxidant capacity of the juice by-product extracts was somewhat lower than that of the extracts from raw materials before juice production, the amount used should be reviewed. The TFC was found to be higher in extracts obtained with EE than with CE for A. keiskei juice by-products; however, no significant difference was observed between EE and CE in the O. javanica juice by-products. Through this study, the taste compounds and antioxidant properties of extracts obtained from juice by-products produced after the production of A. keiskei and O. javanica green juice were analyzed, and the availability of high value-added materials was confirmed. Based on these research results, expanding specific R&D for practical use should be explored.

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.86-93
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• 2009

This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.37 no.2
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• pp.37-57
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• 2024

Objectives : The purpose of this study is to evaluate the efficacy and safety of hair Ampoules with Malva Verticillata Seed Extract in alopecia patients. Methods : This 24-week clinical study enrolled 70 patients with Alopecia. A series of clinical examinations, subjects were evaluated at 0, 8, 16 and 24-week, counting of the number of hairs on the crown, and subject survey after using the Ampoules. Results : The clinical evaluation showed a significantly difference (p<0.05) after 24 weeks of product use compared to the baseline in the change in hair count in the treatment group compared to the control group within and between groups. It showed greater improvement in the treatment group than in the control group in hair count, hair thickness, and hair loss symptoms in the top of the head and forehead. No severe adverse events were observed during the clinical trial. Counclusions : This suggests that this hair ampoules containing Malva Verticillata Seed Extract could help prevent hair loss in alopecia patients without inducing side effects.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2015.10a
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• pp.279-282
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• 2015

Fisheries development of the basic law pursuant to article 15 (marine safety management, etc.) one of maritime safety and maritime traffic facilities nationwide network of DGPS in accordance with the building maximize infrastructure utilization and country. Source technology has been improving steadily raised for the benefit daegukmin. In particular, look at the type of product for the marine supply medium-wave receiver Performance products that satisfy most of the IMO Advisory. The antenna and receiver are separate structural supply for some integrated model with a very high Rather it is used as a portable receivers for marine positioning cheap integrated model development is needed. Correction of satellite navigation receivers for the current Marine GPS module, medium-wave modules can be developed one low cost Integrated in independent operating environments do not support the model development done look at what the problem is 285kHz ~ 315kHz in DGPS Beacon receiver structure using a medium wave or Beacon The medium-wave antenna and a GPS receiver signal to noise ratio was studied GPS signal attenuation on the DGPS performance looked at each GPS manufacturer medium-wave signal-to-noise ratio and normalized impact by GPS manufacturers noise power ratio per bandwidth for medium-wave GPS signals affect it was implemented to improve performance.

• Journal of the Korean Society of Marine Environment & Safety
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• v.23 no.4
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• pp.421-431
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• 2017

A process-centric simulation modeling method has been proposed to define a shipbuilding simulation model. Existing modeling methods have limitations for expressing various production information for a shipyard. The advanced process-centric modeling method proposed in this paper offers an improvement, effectively representing production information and constraints for a shipyard. To achieve this, a method and diagram components to define a process-centric simulation model in detail have been suggested. The modeling method can assign priorities when multiple products and facilities are assigned to the process. And layer concept was applied to express simulation model with hierarchical structure. To verify the effectiveness of the modeling method, comparative analysis has been performed and the actual shipbuilding process has been modeled using the proposed method. When a single facility was used for various purposes, we found that the proposed method was more advantageous than existing methods. As a result, it was possible to express constraints and flows that were difficult to identify with existing process-centric simulation modeling methods, and the methods were improved for use in shipyard production planning verification simulations.

• Journal of Service Research and Studies
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• v.13 no.1
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• pp.186-200
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• 2023

This study aims to improve the usability of the white cane, which is walking equipment that most local visually impaired people use and carry when going out, and to contribute to the prevention of safety accidents and the walking rights of visually impaired people by providing improvement and resolution measures for the problems identified. Also, this study is a study on the visually impaired, primarily targeting the 1st to 2nd degree visually impaired people, who cannot go out on their own without walking equipment such as a white cane, corresponding to 20% among approximately 250,000 blind and low vision people in the Korean population. In the study process, the concept has been developed from the user's point of view in order that the white cane becomes a real help in the walking step of the visually impaired and the improvement of usability of the white cane, the main walking equipment for the visually impaired, are done by problem identification through the Double Diamond Model of Design Thinking (Empathize → Define → Ideate → Prototype → Test (verify)). As a result of the investigation in the process of Empathy, a total of five issues was synthesized, including an increase in the proportion of the visually impaired people, an insufficient workforce situation to help all the visually impaired, an improvement and advancement of assistive devices essential for the visually impaired, problems of damage, illegal occupation, demolition, maintenance about braille blocks, making braille block paradigms for the visually impaired and for everyone. In Ideate and Prototype steps, situations derived from brainstorming were grouped and the relationship were made through the KJ method, and specific situations and major causes were organized to establish the direction of the concept. The derived solutions and major functions are defined in four categories, and representative situations requiring solutions and major functions are organized into two user scenarios. Ideas were visualized by arranging the virtual Persona and Customer Journey Map according to the situation and producing a prototype through 3D modeling. Finally, in the evaluation, the final concept derived is a device such a smart cane for guidance for the visually impaired as ① a smart cane emphasizing portability + ② compatibility with other electronic devices + ③ a product with safety and convenience.