• Food Science of Animal Resources
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• v.39 no.1
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• pp.45-53
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• 2019

This study observed the effects of the double combination of temperatures-times (2 temperatures: 2 times combination, 2T2T) in sous vide cooking method on the physicochemical properties and collagen solubility (CS) of semitendinosus muscle from cattle and goat as a comparison to common sous vide treatment (1 temperature: 1 time combination, 1T1T). The new invention of sous vide cooking method (2T2T) cooked at the first temperature at $45^{\circ}C$ for 3 h, and the second temperature at $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$ for 3 h, and labeled as N45-60, N45-65, and N45-70, respectively. While, common sous vide treatment (1T1T) were cooked directly for 6 h at $60^{\circ}C$ (T60), $65^{\circ}C$ (T65), and $70^{\circ}C$ (T70). Results revealed that cooking with 2T2T treatment improved the water-holding capacity and reduced the cooking loss of both beef and goat meat. The $L^*$ values have no apparent changes between treatment in beef and goat meat, while $a^*$ values of N45-60 treated goat presented markedly higher values than other treatments but an only slight increase in beef at the same treatment (p>0.05). Again, 2T2T treatment tended to decrease mean shear force (SF) values for beef and goat meat with the lowest SF values recorded at N45-60, and the CS no or less influenced this value. Therefore, the application of innovative sous vides cooking method (2T2T) presented comparable values in the treated beef and goat meat as compared to common sous vide method (1T1T).

• Journal of Korea Society of Digital Industry and Information Management
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• v.6 no.4
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• pp.131-142
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• 2010

Due to the development of the Internet, Internet banking that we are liberated from time and space has evolved into banking system. So modern life became comfortable. However, Dysfunction (malicious Information leakage and hacking etc.) of the Internet development has become a serious social problem. According to this, The need for security is rapidly growing. In this paper, we proposed the Internet Banking Authentication System using a dual-channel in OTP(One Time Password) authentication. This technology is that A user transfer transaction information to Bank through one Internet channel then bank transfer transaction information to user using the registered mobile phone or smart phone. If user confirm transaction information then bank request user's OTP value. User create OTP value and transfer to bank and bank authenticate them throgth the ARS. If authentication is pass then transaction permitted. Security assessment that the proposed system, the security requirement that the confidentiality and integrity, authentication, repudiation of all of the features provide a key length is longer than the current Internet banking systems, such as using encryption, the security provided by the Financial Supervisory Service Level 1 rating can be applied to more than confirmed.

• International conference on construction engineering and project management
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• 2024.07a
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• pp.242-246
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• 2024

Automated route planning is an important tool in the field of built environment. For example, a high-quality route planning method can improve the logistics planning of projects, thereby enhancing the performance of projects and the effectiveness of management. However, the traditional automated route planning is performed based on the predicted mean value travel time of candidate routes. Such a point estimate neglects the purpose of the trip and can further lead to a suboptimal decision. Motivated by this challenge, this study proposes an innovative framework for trip purpose based route planning. The proposed artificial intelligence and stochastic optimization framework recommends the most appropriate travel route for decision makers by fully considering their trip requirements beyond just the shortest mean value travel time. In addition to its theoretical contributions, our proposed route planning method will also contribute to the current logistics planning practice. Future research may be devoted to the real-life implementation of the proposed methodology in a broader context to provide empirical insights for practitioners in various industries.

• Korean Journal of Organic Agriculture
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• v.21 no.4
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• pp.569-588
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• 2013

The organic foods is the terminology calling the organic products, the organic livestock and the organic processing food. The value of organic food may be evaluated as the index of the nutrient content, the safety and the health promotion. The reason why consumers prefer the organic food in the market is because the value of health promotion to be obtained through its consumption is expected to be bigger than the expense according to the purchase of organic food. This study has the significance in developing the direct evaluation model like the human biomonitoring method. The hypothesis for this study is summarized, "If the metabolome of metabolic syndrome of decreases, the exposure of substance of health harm decreases, the number of hospital care decreases and the quality of life shall be improved if the organic food is incepted in the long term and the health care is managed well". The consumer's cooperative and the health consumer's cooperative select the experimental group of 100 persons and the comparative group of 100 persons in 5 areas in the whole country at the same time to verify this hypothesis. Its rate of change is compared and analyzed by measuring the blood and urine of each biomarkers such as the exposed agriculture pesticides, the nitrate in the body at intervals of 2 months for 1 year. Also, by letting participants in the experiment record the major activity such as the dietary intake and the exercise, etc., in the questionnaire and the performance evaluation form, the statistical analysis for the correlation of this with the metabolome, etc., is conducted. The time that is called minimum 1 year and a lot of expense are required to implement this model. Accordingly, the cooperative study by composing the consortium of the interdisciplinary and the interagency is desirable.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.60-64
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• 2003

Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to become rancid rapidly. For extending the shelf-life of Yukwa, the Bandegi was fried with palm oil and soybean oil. The stability of Yukwa in lipid oxidation was determined by acid value(AV), peroxide value(POV), composition of fatty acid and sensory evaluation during 8 weeks of storage at 20$^{\circ}C$ and 50$^{\circ}C$ As the storage time increased, the AVs of soybean oil and palm oil during storage at 50$^{\circ}C$ were increased up to 42.64 and 2.09 mg/g, respectively. The POV of soybean oil during storage at 50$^{\circ}C$ was increased up to 4 weeks and then decreased. And as the storage time increased, the contents of stearic and oleic acid were increased, while linoleic and linolenic acid were decreased.

• Journal of the Korean Wood Science and Technology
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• v.36 no.5
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• pp.42-48
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• 2008

This study was conducted to discuss the effects of hardener and extender contents on peak temperature, reaction enthalpy (${\Delta}H$), gelation time, viscosity change, and pH value in three types of UMF (urea-melamine- formaldehyde) resin with the help of perpHecT LogR meter, differential scanning calorimetry (DSC), and advanced rheometric expansion system (ARES), The results indicated that the pH value of Control A steeply decreased to 5,2 in the early stage but relatively remained constant thereafter as in Synthesis 1 and Synthesis 2, The peak temperature and time decreased as well, whereas ${\Delta}H$ and viscosity increased with the increase of hardener content. On the other hand, ${\Delta}H$ was not changed up to the extender content of 5% and then decreased with its further addition, And the pH value and peak temperature showed no change with the increase of extender content at the hardener content of 5% in three types of UMF resin, The effect of hardener content in this experiment, however, appeared more conspicuous in Control A than in the other two types of Synthesis 1 and Synthesis 2, These results might be caused by higher molecular weight with longer chains of methylene ($-CH_2-$) and methylene ($-CH_2-O-CH_2-$) ether bridges or much more branched chains in Control A.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.41 no.4
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• pp.30-39
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• 2023

This study aims to identify the value of Incheon Freedom Park as a 'historic urban park' through the historical transition process of the park and surrounding areas. To this end, this study uses a time series analysis, as research method, based on old maps and aerial photographs to investigate the changes in the park over time and to interpret them based on the historical and cultural changes in modern and contemporary history. As a result of the study, the park not only has (1) evidence of major events in modern and contemporary history, but also (2) historical value as an urban park based on the first urban plan in Korea, and (3) very important heritage value that shows the rapidly changing civic life in modern and contemporary times. However, despite the identification of heritage values in this study, further research is needed to explore and excavate in-depth data on the park in order to more clearly identify, restore, and utilize the heritage values of the park.

• Tribology and Lubricants
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• v.24 no.4
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• pp.179-185
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• 2008

Microporous polymer lubricants(MPLs) are solid polymer materials containing micropores which are filled with liquid lubricants, and which are molded or formed to suit rolling bearings or other machine parts requiring lubrication. MPLs can be effectively applied to provide long-term, maintenance-free lubrication of a variety of machine elements without fully replacing of oils and greases. The application of rolling bearings packed fully with an MPL could reduce or eliminate the problems such as grease deterioration, leakage, under-lubrication caused by insertion of water or foreign matters under severe operation conditions. This paper discuss the application of MPLs for lubrication of rolling ball bearings. Two different MPLs were synthesized and the features of MPLs were tested. Characteristics of the bearings which are packed fully with synthesized MPLs were investigated using SEM, TG/DSC, extents of oil leakage, OIT, and life time test. After these preliminary tests twelve MPLs were synthesized and evaluated by measuring extents of oil leakage and OIT values. Then synthesis conditions for the optimum MPL were selected by SSRED(Six Sigma Robust Engineering Design) pro gram using extents of oil leakage and OIT values respectively. The optimum MPL by means of OIT value showed higher performance such as long life time and application at higher temperature of $140^{\circ}C$ than previous temperature of $100^{\circ}C$.

• Journal of Life Science
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• v.8 no.6
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• pp.737-740
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• 1998

Effect of oral administration with fibrinolytic enzyme isolated from fermented anchovy(the traditional fermented food in Korea called Myulchi Jeot-gal) and its functionally active enzyme to rat, activation of plasma fibrinolysis was observed. The euglobulin fibrinolytic activities and the plasma levels of H-D-Val-Leu-Lys-pNA(S-2251) amidolysis reached a maximum at 3 hours after the administration to rat. And euglobulin Iysis time(ELT) value after oral admi-nistration showed its activity 2∼3 hours later. From the above result, it was confirmed the enzyme activity in blood by oral administration fibrinolytic enzyme through animal experiment.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.959-964
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• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.