• Title/Summary/Keyword: Increase in value added to products

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A Coexistence Model in a Dynamic Platform with ICT-based Multi-Value Chains: focusing on Healthcare Service (ICT 기반 다중 가치사슬의 동적 플랫폼에서의 공존 모형: 의료서비스를 중심으로)

  • Lee, Hyun Jung;Chang, Yong Sik
    • Journal of Intelligence and Information Systems
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    • v.23 no.1
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    • pp.69-93
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    • 2017
  • The development of ICT has leaded the diversification and changes of supplies and demands in markets. It also caused the creations of a variety of values which are differentiated from those in the existing market. Therefore, a new-type market is created, which can include multi-value chains which are from ICT-based created markets as well as the existing markets. We defined the platform as the new-type market. In the platform, the multi-value chains can be coexisted with multi-values. In true market, when a new-type value chain entered into an existing market, it is general that it can be conflicted with the existing value chain in the market. The conflicted problem among multi-value chains in a market is caused by the sharing of limited market resources like suppliers, consumers, services or products among the value chains. In other words, if there are multi-value chains in the platform, then it is possible to have conflictions, overlapping, creations or losses of values among the value chains. To solve the problem, we introduce coexistence factors to reduce the conflictions to reach market equilibrium in the platform. In the other hand, it is possible to lead the creations of differentiated values from the existing market and to augment the total market values in the platform. In the early era of ICT development, ICT was introduced for improvement of efficiency and effectiveness of the value chains in the existing market. However, according to the changed role of ICT from the supporter to the promotor of the market, ICT became to lead the variations of the value chains and creations of various values in the markets. For instance, Uber Taxi created a new value chain with ICT-based new-type service or products with new resources like new suppliers and consumers. When Uber and Traditional Taxi services are playing at the same time in Taxi service platform, it is possible to create values or make conflictions among values between the new and old value chains. In this research, like Uber and traditional taxi services, if there are conflictions among the multi-value chains, then it is necessary to minimize the conflictions in the platform for the coexistence of multi-value chains which can create the value-added values in the platform. So, it is important to predict and discuss the possible conflicted problems between new and old value chains. The confliction should be solved to reach market equilibrium with multi-value chains in the platform. That is, we discuss the possibility of the coexistence of multi-value chains in the platform which are comprised of a variety of suppliers and customers. To do this, especially we are focusing on the healthcare markets. Nowadays healthcare markets are popularized in global market as well as domestic. Therefore, there are a lot of and a variety of healthcare services like Traditional-, Tele-, or Intelligent- healthcare services and so on. It shows that there are multi-suppliers, -consumers and -services as components of each different value chain in the same platform. The platform can be shared by different values that are created or overlapped by confliction and loss of values in the value chains. In this research, as was said, we focused on the healthcare services to show if a platform can be shared by different value chains like traditional-, tele-healthcare and intelligent-healthcare services and products. Additionally, we try to show if it is possible to increase the value of each value chain as well as the total value of the platform. As the result, it is possible to increase of each value of each value chain as well as the total value in the platform. Finally, we propose a coexistence model to overcome such problems and showed the possibility of coexistence between the value chains through experimentation.

Effect of Skim Milk-Alginate Beads on Survival Rate of Bifidobacteria

  • Yu, Won-Kyu;Yim, Tae-Bin;Lee, Ki-Yong;Heo, Tae-Ryeon
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.6 no.2
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    • pp.133-138
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    • 2001
  • In this study, an attempt was made to increase the survival rate of bifidobacteria entrapped in alginate in the gastrointestinal tract, and to investigate the potential industrial applications, for example lyophilized capsules and yogurt. First, the protective effect of various food additives on bifidobacterial survivability was determined after exposure to simulated gastric juices and bile salts. The additives used in this study were skim milk (SM), polydextrose (PD), soy fiber (SF), yeast extract (YE), chitosan (CS), $\kappa$-carageenan ($\kappa$-C) and whey, which were added at 0.6% concentration (w/v) to 3% alginate-bifidobacterial solution. In the simulated gastric juices and bile salts, the protective effect of 0.6% skim milk-3% alginate (SM-A) beads on the survival rate of bifidobacteria proved to be higher than the other additives. Second, the hydrogen ion permeation was detected through SM-A vessel without bifidobacterial cells at different SM concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%). There were no differences in terms of the pH decrease in SM-A vessels at 0.6%, 0.8%, and 1.0% (w/v) SM concentrations. The survival rate of bifidobacteria in SM-A beads would appear to be related to the SM buffering capacity against hydrogen ions and its tendency to reduce the pore size of bead. In this experiment, the survival rate of bifidobacteria entrapped in beads containing 0.6% SM showed the highest viability after exposure to simulated gastric juices for 3h, thereby indicating that 0.6% SM is the optimum concentration fir 3% alginate bead preparation. Third, the effect of SM-A beads on the freeze-drying and yogurt storage for 10 days was investigated. SM-A beads were found to be more efficient for freeze drying and yogurt storage than untrapped cells and the alginate bead. Consequently, the survival rate of bifidobacteria entrapped in SM-A beads was increased in simulated gastric juices, bile salts and probiotic products, such as lyophilized capsules and yogurt, SM-A beads can be expected to produce high value probiotic products.

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Effect of Irradiation on pH, Color, and Sensory Quality of Cooked Pork Sausage with Added Chitosan Oligomer

  • Cheorun Jo;Lee, Ju-Woon;Lee, Kyong-Haeng;Lee, Hyung-Ja;Byun, Myung-Woo
    • Preventive Nutrition and Food Science
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    • v.6 no.3
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    • pp.147-151
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    • 2001
  • The combined effect of water-soluble chitosan oligomer and irradiation on changes in quality of perk sausage made with (156 ppm) or without NaNO$_{2}$ was determined. The pH of nonirradiated sausage without NaNO$_{2}$ decreased significantly during 3 wks of storage, but the pH of irradiated sausage did not. Irradiation at 4.5 kGy did not increase the Hunter color a-value but 10 and 20 kGy showed significantly higher a-values in the sausage with chitosan oligomer (p < 0.05). The sausage with NaNO$_{2}$ had higher sensory scores than that without NaNO$_{2}$, and irradiated sausage had lower scores in overall acceptance. Results indicate that further research is needed to achieve consumers sensory standards for irradiating cooked meat products.

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A Study on the Current Practice in Eco-Industrial Development (자원 순환형 산업개발의 유형 연구)

  • Moon, Seogwoong
    • Environmental and Resource Economics Review
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    • v.12 no.2
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    • pp.347-382
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    • 2003
  • The paper presents available options that Korea can adopt in an effort to promote eco-industrial development in a near future. What is missing and the reasons why Korea is behind the other countries in the area are: 1) Lack of holistic view and the integrated approach toward economy and environment in policy implementation, 2) Lack of understanding, among entrepreneurs, of the concept of productivity per input resource, and the fact that not only labor and capital productivity but also the total productivity enhancement is vital for industry's competitive edge; There has been no driving force in the market to develop economies of system integration to turn industrial wastes to valuable input resources, 3) Unsupportive regulatory system regarding the trade of by products, and 4) Lack of financing and incentive mechanism. 5) Lack of information forum. Regulatory reform should be taken for the direction that in effect increase the price of disposal and motivate firms to seek symbiotic relationship with other firms, and facilitate trade by-product between firms. Financing and incentive mechanism should be introduced in order for the industry to find easy access to the opportunities for organizing the network to transform wastes in negative value to the value added resources. Also information network should be established to provide a market for by-product exchange and public education to improve industry's environmental performance.

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A Study on Setting the Direction of Development for the Functional and Mixed Drinks using the Jeju Water (제주물을 이용한 기능성 및 혼합음료의 개발방향 설정에 관한 연구)

  • Ko, Seong-Bo;Hyun, Chang-Seok;Kang, Kyung-Won
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.12 no.5
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    • pp.2133-2141
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    • 2011
  • The environment of the health food in the world has been changed very rapidly. The world market volume of functional drinks in 2012 will be estimated at $ 26.9 billion, and Asia-Pacific market is expected to be $ 13.6 billion. The domestic market volume of bottled water in 2008 was 440 billion won, and "Jeju Samdasu" sales was 89.1 billion won. But the brand of "Jeju Samdasu" has the limits. As a solution, the comprehensive advertising of the excellence quality of Jeju water is required. To increase the likelihood of success in development of functional and mixed drinks by the water is necessary to develop a global integrated brand. In developing the functional and mixed drinks by the water, we apply the functionality of the Jeju agricultural products actively, and connect Jeju Water industry with Jeju agricultural industry, which promote the overproduction control and the high value- added agricultural products.

Why Genuine Luxury Brands Are Consumed? Counterfeits? Examining Consumer Identification

  • Suh, Hyunsuk
    • Asia Marketing Journal
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    • v.14 no.3
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    • pp.69-102
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    • 2012
  • Owing to increased number of luxury brand users, both genuine and counterfeit luxury product consumption continues to increase every year. Luxury brand is defined as use or display of a particular branded products which brings the ownership prestige apart from its functional utility(Grossmand and Shapiro 1988). Some luxury brands have imitations sold in marketplace due to their popularity. These imitations or counterfeits have been jumping on the bandwagon of the upturn in sales of their originals. The purpose of our study is to understand consumer's underlying motives to consume luxury brands, genuine and or counterfeits. To do this, we propose functional theories of attitudes, decision-making styles, and life attitudes to form the determining causes for different consumption choices of luxury brands: genuine brands, counterfeit brands, both genuine and counterfeit brands, and no consumption on luxury brands types. In proposed causal pathways, we examine moderated effects of socio-psychological factors to further investigate if consumer profiles would exert influences in causal relationships. From the existing theories of functional attitudes: value-expressive and social-adjustive attitudes, we developed and introduced a new measure of rationality-consumptive attitude. From the existing eight decision-making characteristics of consumer styles inventory(CSI), three measures of high-quality, hedonic-shopping, and price-shopping styles were primarily applied in the study along with newly introduced measure of 'high-price' being added, which makes four total. Seven life attitude measures of life purpose, life control, will to meaning, goal seeking, future mean to fulfill, life satisfaction, and religiosity were applied. Finally, such socio-psychological measures as age, gender, marital status, income, and age-gap between couples were assumed to function as moderators. With 430 valid study samples, ages from 20s to 50s, with more females(316) than males(114), with average personal possessions of 5 genuine and 9 counterfeit luxury brands, we conducted questionnaire survey. Results indicated that social-adjustive function is totally disappeared in the relationship due to current social trend of widespread consumptions on both genuine and counterfeit brands which in turn, make consumers feel less special on wearing or carrying them unlike in the past. Self-expressive function and rationality-consumptive functions act as strong catalysts for genuine brand consumption and counterfeit brand consumption, respectively. On consumers' decision-making styles, high-price sublation is the most powerful indicator anticipating counterfeit consumption, even more powerful than personal incomes. In life attitude, the overall model fit was not validated, and only life control and life satisfaction are proven to be significant on both genuine and counterfeit product consumptions. Employment of socio-psychological factors in the model improved understanding of users further. Young consumers tend to go for genuine products over counterfeits. Consumers in different income groups; low, medium and high, all significantly consume genuine products for reasons of different decision-making styles. The results indicated that consumers whose personal disposition is predisposed to consume products in the form of reflection of his or her personality, go only for genuine brands for quality reason, while consumers who rationally consume products for its function or usability, go only for counterfeits for high-price sublation reason. Meanwhile, both product users support for high-price orientation who are not well off.

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A design Elements and the Aesthetics element analysis of the design of the Creativity (창의적 디자인의 디자인 구성요소와 심미성요소 분석)

  • Hong, Jung-Pyo;Jeong, Su-Kyoung
    • Science of Emotion and Sensibility
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    • v.11 no.3
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    • pp.387-396
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    • 2008
  • The paradigm of a product taking a sudden turn of technical development is due to a change of the needs of diversified user, and this shows that users emphasizes on the value of the sensitivity than the standardized form and usableness of the product, and the value of such a sensitivity can relate to the needs of the product, and it can be filled up eventually by the rapid completion of the product. The creativity will be the most important ability in the future society, it is an added value to all the profession workers which people can use that to increase their competitiveness ability. It is recognized the value of the sensitivity represents the feels psychological aspect of the user and it would be the future design trend, by doing this, products designed would be different from the existing products in the market. I am going to show you that this can be used in the design concept derivation process, there is several core design elements in the product development process, these elements can not only represent the basic user needs but also the user inner unconscious needs, at the same time it keeps the aesthetic concern.

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Development of EEG Signals Measurement and Analysis Method based on Timbre (음색 기반 뇌파측정 및 분석기법 개발)

  • Park, Seung-Min;Lee, Young-Hwan;Ko, Kwang-Eun;Sim, Kwee-Bo
    • Journal of the Korean Institute of Intelligent Systems
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    • v.20 no.3
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    • pp.388-393
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    • 2010
  • Cultural Content Technology(CT, Culture Technology) for the development of cultural industry and the commercialization of technology, cultural contents, media, mount, pass the value chain process and increase the added value of cultural products that are good for all forms of intangible technology. In the field of Culture Technology, Music by analyzing the characteristics of the development of a variety of applications has been studied. Associated with EEG measures and the results of their research in response to musical stimuli are used to detect and study is getting attention. In this paper, the musical stimuli in EEG signals by amplifying the corresponding reaction to the averaging method, ERP (Event-Related Potentials) experiments based on the process of extracting sound methods for removing noise from the ICA algorithm to extract the tone and noise removal according to the results are applied to analyze the characteristics of EEG.

The Uneven Regional Developments of Global Production Networks in the ICT Parts and Components Industry (글로벌 생산 네트워크의 지역별 불균형 발전: ICT 부품·소재 산업을 중심으로)

  • Lee, Soh Eun;Kim, Jung-Ho
    • International Area Studies Review
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    • v.18 no.3
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    • pp.205-229
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    • 2014
  • Global production networks (GPNs) emerged as multinational companies strategically relocated different stages of their value chain over many regions. Since GPNs require moving materials, parts, components and finished products across national borders multiple times, as well as coordinating it efficiently, they are intensified further within an integrated region. Within the region, developed countries which enjoy a comparative advantage in higher value-added tasks specialize in the production of ICT parts and components and exhibit high export RCA indices while developing countries show high import RCA indices. But, as developing countries upgrade technological capabilities and achieve industrial upgrading through participation in GPNs, their level of sophistication improves. East Asian countries have participated in GPNs to a greater degree when compared to countries in other regions because of a variety of factors. They have benefited much as shown by a significant increase in the level of ICT sophistication and export shares, which in turn led to uneven regional developments of GPNs in the ICT parts and components industry.

Quality Characteristics of Jeung-Pyun on the Addition Ratio of Pigmented Rice and Fermentation Methods (유색미의 첨가량과 발효방법에 따른 증편의 품질특성)

  • 신은하;이재경
    • Korean journal of food and cookery science
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    • v.20 no.4
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    • pp.380-386
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    • 2004
  • This study was carried out to investigate the quality characteristics of Jeung-Pyun with respect to the addition ratio of pigmented rice and fermentation method. As the mont of pigmented rice was increased, the moisture content of the products added with yeast tended to increase more than those made in the traditional way. Regardless of fermentation method, L value and b value of Jeung-Pyun without pigmented rice were higher than those of Jeung-Pyun with pigmented rice, for which the values were significantly low. The samples with 5% or 10% pigmented rice had a high degree of expansion. The other samples showed no visible difference. The hardness, cohesiveness, springiness and chewiness tended to decrease. On the other hand, the adhesiveness was increased. In both fermentation methods, as the amount of pigmented rice was increased, the gelatinization degree was raised. In sensory evaluation, the characteristics of Jeung-Pyun with 30% pigmented rice were very poor, except for the characteristics on pore uniformity. The other samples and both fermentation methods were hardly different.