• Food Science of Animal Resources
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• v.36 no.3
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• pp.377-388
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• 2016

Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90^th d, while in C1 as 3.89 Log CFU/g on the 90^th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.56 no.3
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• pp.265-276
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• 2020

The objective of this study is to develop education programs for cultivating smart aquaculture experts through a education demand survey of industries, high school students, university (graduate) students and field workers. The industry demand analysis was conducted as an in-depth interview on representives from seven companies. Education demand surveys were conducted on 96 students and field workers in the Jeonnam region. Results on the demand survey were analyzed using frequency analysis and cross-analysis. The company representatives responded that they want to participated in internship and retraining programs to proactively secure manpowers with convergence capabilities about smart aquaculture. Seven companies preferred manpowers with basic competencies on ICT (Information and Communications Technologies) or aquaculture. The most respondents in the demand survey want to participate in the education program for experience on advanced technology, self-development and enhancement of work capability. On the other hand, some respondents said that the education is time-consuming and that the education program does not fit their level. Thus, the education program should be developed in a way to minimize the spatial and temporal limitations of education targets and to improve understanding of non-majors by reflecting the demands of human resources in the industrial field.

• Korean Journal of Agricultural Science
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• v.30 no.2
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• pp.139-147
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• 2003

The main purpose of this study is to obtain forest scenic beauty management informations toward forest working systems in pinus densiflora forest stands, etc. To get these information, visual preference and spatial image analysis methods are used. 25 different alternatives were simulated to visualize on basis of actual forest working methods with taken photos from May to July, 2003. The options were illustrated as photos produced by computer software. Respondents' ratings for 25 landscape scenes were obtained by interview survey method. Each alternatives were evaluated by forest major student group with total 103 respondents after reliability test. Visual preference evaluation was used 10 point rating scale. Spatial images of 12 alternatives were measured by 12 semantic differential scale. In general, the respondents preferred refreshing and ordering forest stand after forest working to natural forest stand before forest working. High visual preference for forest density produces 400-600 trees/ha in small diameter class forest stands. Regarding visual preference according to pavement type of trail, soil trail is ranked high. Visual preference for cutting area ranks mature forest stand and visual preference for trail slope cover type ranks shrub with grass as relatively high on the preference scale. Through the factor analysis, spatial images of 12 coniferous forest stands are classified as 'ordered opened' and 'beautiful healthy'. Results indicate how to conduct forest working systems for forest scenic beauty management.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.216-224
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• 2015

The objective of present study was to evaluate the effects of the application of chitosan and chitosan/whey protein on the chemical, microbial and organoleptic properties of Göbek Kashar cheese during ripening time (on 3^rd, 30^th, 60^th and 90^th d). Difference in microbiological and chemical changes between samples was found to be significant (p<0.05) during ripening period. Cheese samples with edible coating had statistically lower mould counts compared to the uncoated samples. Furthermore the highest and lowest mould counts were determined in control (4.20 Log CFU/g) and other samples (<1 Log CFU/g) at 60^th and 90^th d of storage. All samples exhibited higher levels of water soluble nitrogen and ripening index at the end of storage process. At the end of 90 day storage period, no signicant dierences in salt and fat values were observed among the cheeses studied. The edible coatings had a beneficial effect on the sensory quality of cheese samples. In the result of sensory analysis, while cheese C and the chitosan coated cheese samples were more preferred by the panellists, the chitosan/whey protein film-coated cheese samples received the lowest scores. This study shows coating suggests could be used to improve the quality of cheese during ripening time.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.61 no.4
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• pp.522-533
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• 2012

This paper presents an adaptive strategy of GENCOs for reducing the greenhouse gas by fuel mix change. Fuel mix stands for generation capacity portfolio composed of different fuel resources. Currently, the generation sector of power industry in Korea is heavily dependent on fossil fuels, therefore it is required to change the fuel mix gradually into more eco-friendly way based on renewable energies. The generation costs of renewable energies are still expensive compared to fossil fueled resources. This is why the adaptive change is more preferred at current stage and this paper proposes an optimal strategy for capacity planning based on multiple environmental scenarios on the time horizon. This study used the computer program tool named GATE-PRO (Generation And Transmission Expansion PROgram), which is a mixed-integer non-linear program developed by Hongik university and Korea Energy Economics Institute. The simulations have been carried out with the priority allocation method in the program to determine the optimal mix of NRE(New Renewable Energy). Through this process, the result proposes an economic fuel mix under emission constraints compatible with the greenhouse gas mitigation policy of the United Nations.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.13 no.11
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• pp.2479-2487
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• 2009

Earlier researches on Sensor Networks preferred symmetric key-based authentication schemes in consideration of limitations in network resources. However, recent advancements in cryptographic algorithms and sensor-node manufacturing techniques have opened suggestion to public key-based solutions such as Merkle tree-based schemes. This paper proposes a new concept of public key-based authentication using Polynomial Secret Sharing that can be effectively applied to sensor networks and a detection of malicious node using the hash function. This scheme is based on exponential distributed data concept, a derivative from Shamir's (t,n) threshold scheme, in which the authentication of neighbouring nodes are done simultaneously while minimising resources of sensor nodes and providing network scalability.

• Journal of the Korea Institute of Military Science and Technology
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• v.11 no.5
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• pp.58-70
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• 2008

Earlier researches on Sensor Networks preferred symmetric key-based authentication schemes in consideration of limitations in network resources. However, recent advancements in cryptographic algorithms and sensor-node manufacturing techniques have opened suggestion to public key-based solutions such as Merkle tree-based schemes. These previous schemes, however, must perform the authentication process one-by-one in hierarchical manner and thus are not fit to be used as primary authentication methods in sensor networks which require mass of multiple authentications at any given time. This paper proposes a new concept of public key-based authentication that can be effectively applied to sensor networks. This scheme is based on exponential distributed data concept, a derivative from Shamir's (t, n) threshold scheme, in which the authentication of neighbouring nodes are done simultaneously while minimising resources of sensor nodes and providing network scalability. The performance advantages of this scheme on memory usage, communication overload and scalability compared to Merkle tree-based authentication are clearly demonstrated using performance analysis.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.57-65
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• 2004

Digital photographs of 16 pork chops were each modified to give 16 treatments, such as two levels each of fat cover, color, marbling and drip, giving a total of 256 images. Consumers from three locations in France and six locations in Korea selected their preferred chop from 16 treatments in different chops and repeated this selection process eight times from different groups of chops, respectively. Respondents were asked to complete a questionnaire on socio-demographic information. Both the results of the French and Korean surveys gave four clusters of consumers, but they were not the same in terms of the choice strategies used, or in terms of their relationships with the socio-demographic items. The interesting apparent similarities (such as, both color levels being equally important to consumers in both countries) and differences(such as, the strong preference for lean meat in France; no fat preference in Korea) suggest a need to compare the results from the two countries. However, due to the difference of the socio-demographic make-up of the consumer panels from the two countries, a simple and direct comparison of the clusters based on choice and their relationships with the questionnaire items is not possible, but is currently being explored.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.