• Food Science and Preservation
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• v.24 no.4
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• pp.517-523
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• 2017

Hovenia dulcis fruit powder (HFP) has shown diverse functional activities; thus, it is rational to incorporate HFP into suitable food products with enhanced nutritional and functional quality, and their incorporation into bakery products such as cookies could be a good alternative for the increase of consumption. The aim of this study was to examine the effect of HFP addition on the quality characteristics of cookies. The pH of cookie doughs ranged from 5.80-6.34, with no remarkable differences by HFP addition. Density of cookie doughs significantly decreased upon addition of HFP (p<0.05), but there were no significant differences among samples added with HFP (p>0.05). Moisture content and spread factor of cookies significantly increased with higher content of HFP in the formulation (p<0.05). For color values of cookie surface, $L^*$ and $b^*-values$ decreased while $a^*-value$ increased as a result of HFP substitution (p<0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of HFP, showing a positive correlation. Hedonic sensory results indicated that cookies supplemented with 4% HFP received the most favorable acceptance scores for sensory attributes. Overall, HFP-added cookies could be developed with improved physicochemical qualities without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Journal of Korea Port Economic Association
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• v.23 no.2
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• pp.25-40
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• 2007

The sea/air intermodal transport is a time-saving and cost-saving transport for cargo shipments. In reaction to a recent growth of high value-added products in China, the volume of sea/air intermodal transport in Korean airport has been increasing continuously. This paper treats the situation, the system, and the possibility of sea/air intermodal transport, which are emerging as an alternative to solve the logistics problem related to the increase of international air cargo demand in China. Also, several strategies are considered to develope Korea into intermodal transport hub including the value added logistics activity which will secure the demand of sea/air intermodal transport.

• Korean Journal of Agricultural Science
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• v.44 no.4
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• pp.613-619
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• 2017

In Korea, the government introduced the $6^{th}$ industrialization policy for the agricultural sector in 2013, to increase farmers' incomes and the value-added of agricultural products. Although some research has been done on the $6^{th}$ industrialization of agriculture, the relationship between the level of consumers' awareness and the $6^{th}$ industrialization of agriculture has not yet been discussed. The purpose of this paper is to analyze the effect of consumers' awareness levels on the development of the $6^{th}$ industrialization of agriculture. The results of a survey and seemingly unrelated bivariate probit model present the following findings: an increased consumers' awareness of the $6^{th}$ industrialization of agriculture positively affects the agricultural sector. More particularly, it was found that consumers who agree that the $6^{th}$ industrialization increases farmers' income and creates value-added agricultural products will also have an optimistic prospect for a successful $6^{th}$ industrialization. In addition, consumers who like to experience agro-tourism type activities give higher scores to the infrastructure level of the $6^{th}$ industrialization. Consumers who think that production section should take lead the $6^{th}$ industrialization of the agricultural sector will also have an optimistic prospect for a successful $6^{th}$ industrialization. However, consumers who think that farmers or farmers' organizations, should take lead the $6^{th}$ industrialization have a more pessimistic prospect for a successful $6^{th}$ industrialization. Consumers who got information on the $6^{th}$ industrialization from the internet think that the infrastructure of the $6^{th}$ industrialization is not good enough.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.316-324
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• 2016

Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.

• Journal of Korean Society of Forest Science
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• v.106 no.2
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• pp.219-229
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• 2017

Forest road is an essential infrastructure for forest management such as the composition and management of forest resources, timber and forest byproduct production & transportation. It has recently been utilized forest recreation and forest sports as well as also forest pest control, forest fire prevention and evolution. When you build a forest road, the economic function in the forest is activated, so that it can result in the ripple effect of induced employment, value-added creation and production inducement. The purpose of this study is to analyze the impact caused by forest road construction occurring as the overall economy. For analysis it was applied to inter industry analysis method that is a method for analyzing the quantitative cross-correlation. The data were used in the Input-Output Tables In 2014, the Bank of Korea. When you build a forest road, economic effect due to the construction of the forest road is generated and economic effects are also generated due to the increase in the production of forest products after the construction of the forest road. Therefore, we will analyze the economic impact of the two effects. The estimated economic value of forest products, which is the economic effect of forest product cultivation, was calculated through some assumptions and the economic ripple effect was analyzed. The forest road construction sector is defined as land clearing and reclamation, and irrigation project construction and the forestry forest products sector is defined as the sum of raw timber, edible forest products and misc. forest products. In total, 32 sectors were classified, and except for the two sectors defined as forest road construction and forestry forest products, the remaining sectors were integrated according to the classification system of 30 integrated classifications of the Bank of Korea. As a result, the production inducement coefficient for forest construction was analyzed to be 2.767 and the production inducement coefficient for forestry forest products was analyzed to be 1.565. This means that 2,767 times the production of forest road construction investment is induced in the whole industry and the production of 1.562 times the amount of forestry forest products is caused by the whole industry as the production of forestry forest products increases. The value added inducement coefficient for forest road construction was 0.977 and the value added inducement coefficient for forestry forest products was 0.985. Forest road are essential infrastructure for forestry development and should be continuously invested because they are essential elements of timber production and forest byproduct production with functions such as forest management, forest recreation, forest sports, and town connection.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.13 no.4
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• pp.99-105
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• 2014

The domestic airline industry undertakes the production of finished products by assembling existing self-described components via a design process which involves assembly and production steps, after which many of the finished products are exported. However, high reliability and stability must be guaranteed, because customers require high-precision components at the time of manufacturing. In the aircraft parts industry, the mass production of high-value-added parts is limited. Therefore, a small production scale depending on the part is used, as many types of conventional CNC lathe machines with X-axis and Z-axis as well as Z-axis and C-axis CNC milling are used. The parts also rely on high-pressure air to increase production. The most important factors are good stability during processing, as high-precision parts are required, as noted above. It was found that as the C-axis rotation speed increased, the diameter of the cutting tool decreased with a decrease in the surface roughness, while the workpiece rotation speed increased with an increase in the surface roughness.

• Journal of the Korean Society of Costume
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• v.34
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• pp.135-150
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• 1997

The purpose of this study was to inves-tigate the economic performance of the textile industry for the Korean traditional clothes. The content of this paper had two pars; The first part was for the macroeconomic aspects such as location production employments and the produc-tion facilities of the textile industries. The second part was for the microeconomic aspects such as business type branding method fabric type R&D efforts sourc-ing and the distributional channel The major results were as follows: 1.) Most textile firms for the korean traditional clothes were located in Gongju for man-made fibers and in Jinju for silk fabrics. 2) The size of the textile industry in terms of the number of business produc-tion amount the number of employee de-creased during 1994 and 1995 due to the decreasing demand. 3) Over the half of the textile firms produced raw fabric products while only 20% of them were involved in additional dyeing and /or printing finish which re-sulted in low value added production 4) The R&D effort of the textile indus-try for the Korean traditional clothes was very low due to the market uncertainty lack of technological knowledge and most of all small size of the firms 5) Most raw materials for the textile in -dustry were imported with high(25%) tariff rates resulting in price increase and thus low competitiveness in the market. 6) The textile producers sole about the 70% of their products to the wholesalers while selling the rest to the retailers di-rectly. This showed the dual structure of the distribution channel in the textile products. These results suggested some implica-tions for the firms the policy makers and the researchers. The firms should develop new and improved products to increase and create consumer demand by intensive R&D efforts. The government policy ma-kers should give financial supports the firms with R&D investment and legal help such as lowing tariff rate for the raw ma-terials. The researchers from the academy could help the textile industry with the advanced technological knowledge and up-date information for the consumer fashion demand.

• Journal of the Korean Dietetic Association
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• v.16 no.1
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• pp.13-21
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• 2010

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.