• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.3
• /
• pp.430-435
• /
• 1997

Protopectinases are heterologous group of enzymes that degrades insoluble protopectin which consists of middle lamella between cells of plant tissues. Tissues of potato and carrot could be separated to single cells by addition of protopectinase isolated from Rhizopus sp. Color changes ofthe suspensions treated with protopectinase and mechanically macerated after 2 weeks at 4$^{\circ}C$, were investigated. Color change of the latter was very serious, however, that of the former was insignificant. Furthermore, after heat treatment at 121$^{\circ}C$ for 5min, the constituents of mechanically macerted carrot suspension were separated into two layers, but those of single celled carrot were not. Yields of carrot juices extracted from single celled suspensions and mechanical maceration were 93.6% and 56.0%, respectively. These results support that treatment of protopectinase can increase yield of juices extracted from plant, and manufacture high value-added products in food processing.

• Journal of the Korean Society for Aviation and Aeronautics
• /
• v.32 no.2
• /
• pp.112-123
• /
• 2024

Responding to rapid changes of global supply chain and fast increasing air cargo volume and demand for e-commerce market, this paper researched the development plans for regional airport specially focused on air cargo logostics through policy research. According to this research, political implications and development plans for Cheong Ju airport (CJJ) to become a part of global supply chain, a regional air cargo hub. Firstly, it is necessary to increase the length of the existing runway from 2,744m to 3,200m or to develop 3^rd runway only for a civil aircraft use. Secondly, it is inevitable to develop new air cargo terminal to handle and export such high value-added products as semi-conductor or rechargeable battery through airport. In addition, facing re-shoring trends among global supply chain, CJJ can increase its air cargo volume and also provide feeder service to Incheon airport, inducing global distribution center near airport site.

• Herbal Formula Science
• /
• v.30 no.4
• /
• pp.259-267
• /
• 2022

Objectives : In this study, erythrocyte micronucleus test of pomace Schisandra chinensis extracts was conducted in order to up-cycling to a high value-added industry using by-products discarded in the production process of Schisandra chinensis products and active ingredients such as dibenzocyclooctadiene lignans in Schisandra chinensis. Methods : The micronucleus test was performed according to the 'OECD Guidelines'. Including the negative control group(0 mg/kg) and the positive control group(CPA 70 mg/kg), pomace Schisandra chinensis extracts were orally administered to ICR mouse at doses of 500, 1,000, and 2,000 mg/kg. After sacrificing the experimental animals bone marrow cells were collected and micronucleated polychromatic erythrocyte were counted. And genetic toxicity was confirmed according to the frequency of micronucleus. Results : As a result of the micronucleus test, there were no changes in body weight, clinical signs, or death in any group. But, a significant increase was observed in the frequency of micronucleated polychromatic erythrocyte among polychromatic erythrocytes in the positive control group administered with CPA compared to the negative control group(p<0.05). Whereas, no significant increase was observed in the group administered with pomace Schisandra chinensis extracts compared to the negative control group. Conclusions : Pomace Schisandra chinensis extracts did not induce micronucleus in bone marrow cells of ICR mouse up to a concentration of 2,000 mg/kg, and it was judged that no genetic toxicity was observed.

• Journal of Fashion Business
• /
• v.28 no.1
• /
• pp.131-148
• /
• 2024

Among the various decorative techniques in fashion design, this study is to study the decorative effect of the aesthetic finishing technique on fabric. Despite the recent expansion of the use of decorative techniques by aesthetic finishing of fabrics, most of the studies have focused on one or partial techniques, and there has been no part on the use of broad techniques or the application of overall design. Therefore, the purpose of this study is to collect the expression techniques of aesthetic finishing and its fashion cases that have been sporadically performed by examining the decorative techniques of fabric aesthetic finishing as a whole, and to provide practical data, help design thinking, and further contribute to the development of higher value-added products. To this end, this study was conducted in parallel with theoretical consideration and empirical research. First, through the analysis of decorative images and fashion cases examined based on theoretical considerations, six creative costumes were planned and produced by reorganizing them according to the flow of modern fashion using a design concept. As a result, it was confirmed that each aesthetic finishing technique is an effective decorative technique that is applied and harmonized to a part or all of the costume to create a new and unique surface effect and formative beauty, and to increase strong visual effects and luxury. Therefore, through this study, it is expected that it will help satisfy the aesthetic sense of consumers seeking high-end and individualization in the future. Therefore, in future research, it is necessary to expand and deal with the aesthetic finishing of fabrics in more depth, and it is expected that multifaceted research and development will continue.

• Journal of Korean Society of Forest Science
• /
• v.109 no.4
• /
• pp.521-531
• /
• 2020

In order to identify the economic impacts of forest-related industry on the national economy in general and the linkages between forestry and its related industries, an input-output analysis was conducted using the 2015 Input-Output Tables of the Bank of Korea. Production inducement effects are relatively high in paper products, lumber, and silviculture and relatively low in other wood industries. Value-added inducement effects are relatively high in silviculture and log production. With respect to the wood products industry, forward linkage effects are higher and backward linkage effects are lower. A Ritz-Spaulding multiplier analysis revealed that the growth of wood products production has only a modest impact on the growth of forestry. How to increase the linkage between forestry and the wood products industry is one of the most important policy tasks in Korea, given that it affects forest ecosystem management and climate change mitigation efforts.

• Environmental and Resource Economics Review
• /
• v.31 no.1
• /
• pp.113-139
• /
• 2022

The iron and steel industry is a manufacturing industry with the largest greenhouse gases emissions and has a great ripple effect on the national economy as a core material industry. This study internationally compared the decoupling patterns of greenhouse gases emissions in the iron and steel industry from 1990 to 2019, focusing on Korea, Japan, and Germany. In particular, unlike previous studies that considered only fuel combustion emissions, this study considered all fuel combustion emissions, industrial process emissions, and indirect emissions from the use of electricity and heat. As a result of the analysis, Korea is interpreted as expansive coupling, Japan as decoupling, and Germany as unclear. Therefore, the decoupling path that the Korean iron and steel industry should take should not be in Germany, but in the form of seeking a decoupling method similar to Japan or more effective than Japan. In addition, this study considered the characteristics of the iron and steel industry as much as possible and presented the causes of the decoupling analysis results and implications for the Korean iron and steel industry through comparison with Japan and Germany. In particular, four factors were suggested as factors which has promoted decoupling in Japan: high value-added of Japanese iron and steel products, development of energy efficiency technology in the Japanese iron and steel industry, strategic M&A of the Japanese iron and steel industry, and maintaining competitiveness according to the closed distribution structure of Japanese iron and steel products. The Korean iron and steel industry should also use the case of Japan as a benchmark to further increase added value through quality uprade and product diversification of iron and steel products, while at the same time making efforts to fundamentally reduce greenhouse gas emissions through the development of new technologies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.62-66
• /
• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.676-685
• /
• 2015

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory evaluation among four groups, 0%, 30%, 60% and 100%. The texture (breaking strength) of Siraegi which was boiled for 30 minutes in water with baking powder was reduced by showing softening effect ranging from 7.6% to 42.1% as the amount of added baking powder was increased. The color of braised Siraegi produced with prepared a seasoning sauce and different content of baking powder, the brightness significantly decreased with an increase of baking powder. The reduction effects of breaking strength ranged from 25.6% to 43.9%, resulting a significant difference. The pH of braised Siraegi with a seasoning sauce significantly increased from 5.71 to 6.04 as the amount of added baking powder was increased, while its acidity was decreased. Sensory evaluation showed significant values for hardness and toughness as the values dropped when compared with the control (p<0.001), and overall acceptability of the group with adding 0.2% baking powder was best (p<0.001). In conclusion, baking powder could be considered as softening agent shorting the cooking time and improvement of the acceptability. Furthermore, it was expected that the newly developed soy sauce barised Siraegi using the dried radish leaves would be successfully utilized by side dishes in the food preparation industry.

• Journal of the Korea Institute of Building Construction
• /
• v.10 no.1
• /
• pp.39-47
• /
• 2010

Fly ash has the advantages, among others, of improving the characteristics of concrete, reducing the price of concrete products, improving the durability, and reducing hydration heat. However, when added in mass, it leads to problems such as insufficient concrete intensity, increase of AE use, and others, resulting in a limitation of the use volume. Therefore, this study is undertaken to solve the problems associated with themass use of fly ash through the high concentration powder ($4000{\sim}8000cm^2/g$) of fly ash, curing method, the addition of an alkali stimulation agent and others for the purpose of increasing the added value of the fly ash. The research showed that the intensity manifestation has an outstanding status, with the hydrates reaching a very stable condition if the rate of addition of a stimulation agent is appropriately used with the heightening of the fineness of the fly ash in the temperature range of $40^{\circ}C$, and if the applicable study is continued, it is likely to result ineffective value generation on the massive replacement of fly ash.

• Food Science of Animal Resources
• /
• v.30 no.5
• /
• pp.773-779
• /
• 2010

The present study was designed to determine the physicochemical properties of yam (Dioscorea) solution fermented by L. bulgaricus, the protective effect of fermented Dioscorea opposita Thunb. on stomach lesions, and the possibility of its application to fermented dairy products. When the concentration of yam increased, the pH increased in raw powder samples but not in extracted powder samples. In 6% raw powder containing the sample, the viable cell counts showed a dramatic increase, whereas those in extracted yam powder significantly decreased in all concentrations during 32 h of fermentation. The viscosity of extracted yam powder showed a lower value than that of raw powder, which was maintained throughout the fermentation. The solution of Dioscorea opposita Thunb. raw powder showed a significantly higher allantoin content compared with the extracted powder (p<0.05). At 2% of added Dioscorea opposita Thunb., 0.65 mg/mL was contained in both samples; however, when 6% of Dioscorea opposita Thunb. was added, the amount of diosgenin increased up to 1.9 mg/mL. When 200 mg of powder/kg body wt. was injected, gastric lesions were apparently reduced compared with those of control rats. With 100 mg/kg body wt. injected into rats, the protective effect was a little lower than that in 200 mg/kg body wt. Based on these data, the present study indicated that yam powder fermented by L. bulgaricus showed a protective effect on gastric lesions in rats; therefore, it may be included as an added ingredient in yogurt manufacture.