• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.610-617
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• 2009

The aim of this study was to investigate the quality characteristics of Karedduk, Korean rice cakes, containing cactus (as Opuntia humifusa) fruit powder at a concentration of 0, 2, 4, 6 and 8% during three days of storage. The moisture content of the cooked cake just before storage ranged from 45.55～49.70%, indicating that the moisture content decreased as the amount of the powder added inceased. The L value, which is a measure of the lightness of the cake color decreased as the amount of added powder increased. In addition, the L value sharply decreased after one day of storage relative to its valve just after the cake was cooked. However, no significant changes were observed at longer storage times except at a fruit powder concentration of 2%. The a value, which is a measure of the redness, was significantly increased with an increase in the amount of added powder. The b value, which is a measure of the yellowness, was the same for all the treatments regardless of the amount of the powder added. The a and b values did not display any regular patterns in terms of the amount of powder added as a function of storage time. In regards to mechanical quality characteristics, the hardness and the gumminess of the cake just cooked tended to be increase with an increase in the amount of added powder indicating that no significant differences between the non-treatments and the treatments existed. The hardness of the cake did not change after two days of storage relative to when they were just cooked at all powder concentrations: however, the hardness of the cake after three days of storage was found to drop significantly with an increase in the amount of added powder. The cohesiveness of the cake right after cooking tended to decrease with an increase in the amount of added powder. The springiness of the cake right after it was cooked and on the second day of storage, did not significantly different as a function of powder concentration. The chewiness of the cake right after cooking increased with an increase in the amount of added powder. In the sensory test, the color and the flavor of the cake containing a powder concentration of 6% was found to be the highest. In addition and the chewiness significantly with an increase in the amount of added powder. In both taste and overall acceptability, the cake containing a powder concentration of 4% was determined to be the highest, showing no significant differences in taste relative to the cakes made with a powder concluded that it would be the best to cook Karedduk which a of cactus (Opuntia humifusa) fruit powder concentration of 4~6%.

• Korea Trade Review
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• v.47 no.4
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• pp.233-254
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• 2022

Although there is growing literature evidence of linkages between global value chains (GVCs) and foreign direct investment (FDI), the results are mixed and ambiguous by geographic dimension, time period and sectoral scope. Moreover, bilateral approaches on these connections have been rarely analyzed. In this context, we investigate the effect of bilateral greenfield FDI and cross-border M&A on GVC linkages between host countries and source countries. We match three-year averages of bilateral FDI and UNCTAD-Eora GVC value-added data from 2005 to 2019 between 37 OECD sources and 176 host countries (37 OECD versus 139 non-OECD countries). In the structural gravity model, the empirical specification includes bilateral and country-period fixed effects and uses a Poisson Pseudo-Maximum Likelihood (PPML) estimator. We find that greenfield and M&A FDI promote forward and backward GVC linkage for all sectors between OECD countries, whereas greenfield FDI promotes backward GVC linkage between OECD and non-OECD countries. In addition, the results indicate that the degree of influence of GVCs by FDI flows is greater for forward GVC than backward GVC among OECD countries.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.126-132
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• 2004

To develop health food using old pumpkin, freeze-dried old pumpkin powders were added into wheat flour in the ratio of 0, 1, 2, 4, and 8% and the quality characteristics of the baked products were investigated. Moisture content and water activity of breads with added pumpkin powders were raised from 42.22 and 0.528 in 1% addition ratio to 0.576 and 44.39% in 9% addition ratio compared to 40.69% and 0.521 in the bread of non-added, respectively and these increases were due to the effect of the added pumpkin powders. Water holding capacity of the added pumpkin powders raised the weight of the breads while the specific volume was decreased at that time. In the Hunter's color values, as the pumpkin powders content increased, 'L' and 'a' values were decreased while 'b' value was increased from ＋29.44 in 1% addition ratio to ＋45.58 in 8% addition ratio of freeze-dried old pumpkin powders compared to ＋12.65 in the bread of non-added. In the texture properties, hardness, fracturability, springiness, cohesiveness, gumminess and chewiness were increased by the added content of pumpkin powders hardness to 561 g in the bread withof 8% added pumpkin powders from 248 g in the bread of non-added. Judging from texture, taste and overall acceptability of the product, the recommended substitution level for freeze-dried old pumpkin powders in bread was 4% or less

• Journal of Digital Convergence
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• v.7 no.1
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• pp.9-17
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• 2009

At this time, it is very urgent and important that the new high value-added industries with convergence and embedded software technologies are promoted to make the driving force for new growth. Moreover, software is used as an essential part or material of nearly all products. However, the economic and social treatment over the software workforce, which is the core of software development, is very weak. In addition, the discussion or study on the treatment improvement and value awareness of software practitioners is almost non-existent. Therefore, this study suggests some measures for software workforce's improved treatment to meet their increasing role. We examine the present state of software workforce, discuss their status and role, and suggest some measures for the improvement of their working conditions and social treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• Journal of Wetlands Research
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• v.14 no.3
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• pp.341-352
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• 2012

The purpose of this study is to statistically project future probable rainfall and to quantitatively assess a future flood vulnerability using flood vulnerability model. To project probable rainfall under non-stationarity conditions, the parameters of General Extreme Value (GEV) distribution were estimated using the 1 yr data added to the initial 30 yr base series. We can also fit a linear regression model between time and location parameters after comparing the linear relationships between time and location, scale, and shape parameters, the probable rainfall in 2030 yr was calculated using the location parameters obtained from linear regression equation. The flood vulnerability in 2030 yr was assessed inputted the probable rainfall into flood vulnerability assessment model suggested by Jang and Kim (2009). As the result of analysis, when a 100 yr rainfall frequency occurs in 2030 yr, it was projected that vulnerability will be increased by spatial average 5 % relative to present.

• Korean Management Science Review
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• v.19 no.1
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• pp.75-88
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• 2002

In recent years, it Is necessary to develop an alternative measure, the time efficiency of management activities, as a more measurable and operational tool Instead of traditional accounting measures such as inventories turnover. Therefore the concept of throughput time has got much attention as useful tool for controlling time based management. The purpose of this paper is to investigate the usefulness and adaptability of throughput time. The sample consists of 212 non-banking firms listed on the Korean Stock Exchange. The test Period were 10 years(1989-1998). The regression analysis for this study was performed using the cross-sectional data for the sample, and it was also performed for each Industry. The results show that net Income to tonal assets and labor productivity (value added Per employee) variables in the model was signiflcantly associated with throughput time. On the other hand, the relationship between throughput time and logistics cost to sales do largely not have statistical significance. Especially, it is found that the relationship do not have significance or negative response in food & beverage industry and wholesale & retail industry. In summary, the results show that the measure of throughput time can be an effective managerial Indicator for time based competition and management.

• Journal of the Korea Safety Management & Science
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• v.17 no.1
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• pp.321-335
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• 2015

This study introduces the methods to apply and develop the integrated Cost of Quality (COQ) and Time-Driven Activity-Based Costing (TDABC) model for seeking not only quality improvement but also reduction of overhead cost. Inefficient and uneconomical COQ activities can be identified by using time driver which also maximizes the quality improvement for Prevention-Appraisal- Failure (PAF) quality costs. In contrast, reduction of the indirect cost of unused capacity resource using Quality Cost Capacity Ratio (QCCR) of TDABC minimizes overhead cost for COQ activities. In addition, linkage between Overall Equipment Effective (OEE) and Time Driver develops the integrated system of Total Productive Maintenance (TPM) and TDABC model. Lean OEE maximizes when an Unused Time (UT) of TDABC that are TPM losses and lean wastes reduces whereas the TPM Cost Capacity Ratio (TCCR) of TDABC minimizes indirect cost for non-value added TPM activities. Numerical examples are derived to better understand the proposed COQ/TDABC model and TPM/TDABC model from this paper. From the proposed model, process mapping and time driver of TDABC are known to lessen indirect cost from general ledger of comprehensive income statement with a better quality innovation and improvement of equipment.

• Atmosphere
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• v.26 no.4
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• pp.541-551
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• 2016

A real-time quality control algorithm for $PM_{10}$ concentration measured by Continuous Ambient Particulate Monitor (FH62C14, Thermo Fisher Scientific Inc.) has been developed. The quality control algorithm for $PM_{10}$ data consists of five main procedures. The first step is valid value check. The values should be within the acceptable range limit. Upper ($5,000{\mu}g\;m^{-3}$) and lower ($0{\mu}g\;m^{-3}$) values of instrument detectable limit have to be eliminated as being unrealistic. The second step is valid error check. Whenever unusual condition occurs, the instrument will save error code. Value having an error code is eliminated. The third step is persistence check. This step checks on a minimum required variability of data during a certain period. If the $PM_{10}$ data do not vary over the past 60 minutes by more than the specific limit ($0{\mu}g\;m^{-3}$) then the current 5-minute value fails the check. The fourth step is time continuity check, which is checked to eliminate gross outlier. The last step is spike check. The spikes in the time series are checked. The outlier detection is based on the double-difference time series, using the median. Flags indicating normal and abnormal are added to the raw data after quality control procedure. The quality control algorithm is applied to $PM_{10}$ data for Asian dust and non-Asian dust case at Seoul site and dataset for the period 2013~2014 at 26 sites in Korea.

• Journal of the Korean Society of Industry Convergence
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• v.8 no.3
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• pp.149-154
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• 2005

The purpose of this study was to develop the High Functional Stretch Yarns and Woven Fabrics to produce the high value added textile goods and to meet the consumer's needs. For the study 8 yarns and 10 fabrics were made with three develop machine and the thermal-stress properties of the sample were tested and analysed. The result indicated that the sample fabrics kept their stretch performance regardless of conventional process. EDY(elastic DTY) had higher stretch than that of DTY(drawn textured yarn). Especially Macel yarn had higher stretch than that of DTY compared with the same condition of yarn. With time course behavior the elongation of DTY and EDY had stabled tendency without variation. The above results show that wearing sensation and comfort properties of fabrics are changed depending on the end-use. and thus, above results can be used to manufacture of fabrics for specific end-use with high comfort properties.