• Preventive Nutrition and Food Science
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• 제12권4호
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• pp.209-216
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• 2007

To investigate the applicability as the functional food materials of germinated Glycine max Merr soybeans, its biochemical characteristics and its abilities to inhibit platelet aggregation and hydrolyze alcohol were examined. With the progression of germination time, crude protein content gradually increased, and on the 5th day of germination it was 30.19%. However, crude fat content tended to decrease, and on the 5th day of germination it was 14.30%. Total amino acid content was highest on the 3rd day of germination at 80,875 mg%. The free amino acid content doubled from day 0 of germination (1,273.35 mg%) until the 5th day of germination (2,742.99 mg%). Fatty acid analysis revealed that linoleic acid was highest among all the samples, ranging from $53.55{\sim}56.00%$. Linolenic acid content slightly increased as the germination period was prolonged. The ability to inhibit platelet aggregation increased according to the germination period and then decreased again on the 5th day of germination; it was somewhat higher in the ethanol fraction. In measuring ADH, we found that the activity of the ethanol fraction increased with increasing days of germination. In the case of the water fraction, the activity decreased as germination was prolonged, and the ADH activity of the water fraction was higher than that of the ethanol fraction. Based on the above results, we deemed that the Glycine max Merr soybeans germinated for $2{\sim}3$ days were most pertinent for use as functional food materials.

• 대한안전경영과학회지
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• 제21권4호
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• pp.17-23
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• 2019

The applications of information and communication technology (ICT) into real industrial fields are getting great attentions in recent years. More and more industrial practitioners and scientific researchers are conducting studies and trying to adopt the technologies into diverse industrial fields. The purpose of this study is to review the technologies such as big data and smart sensors and to provide application cases in order to facilitate grafting the 4th industrial revolutionary technologies onto the safety and health systems. Based on the comprehensive reviews on literature, reports, and industrial cases, we found that big data technology has been used in industries for investigating work related disease. In addition, digital image technology and drone have been applied to establish safety system in construction industry. Lastly, some companies have tried to apply the technologies to build their own safety and health system.

• 대한영양사협회학술지
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• 제21권2호
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• pp.140-153
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• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

• Journal of Mechanical Science and Technology
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• 제20권4호
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• pp.545-553
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• 2006

Generally, the temperature drop under $0^{\circ}C$ on vaporizer surface creates frozen dews. This problem seems to increase as the time progress and humidity rises. In addition, the frozen dews create frost deposition. Consequently, heat transfer on vaporizer decreases because frost deposition causes adiabatic condition. Therefore, it is very important to solve this problem. This paper aims to study of the optimum design of used vaporizer at local LNG station. In this paper, experimental results were compared with numerical results. Geometries of numerical and experimental vaporizers were identical. Studied parameters of vaporizer are angle between two fins $(\Phi)$ and fin thickness $(TH_F)$. Numerical analysis results were presented through the correlations between the ice layer thickness $(TH_{ICE})$ on the vaporizer surface to the temperature distribution of inside vaporizer $(T_{IN})$, fin thickness $(TH_F)$, and angle between two fins $(\Phi)$. Numerical result shows good agreement with experimental outcome. Finally, the correlations for optimum design of vaporizer are proposed on this paper.

• 한국산업융합학회 논문집
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• 제22권6호
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• pp.729-737
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• 2019

The world is now going through the era of the Fourth Industrial Revolution. Major global economies, including the United States, Germany, Japan and China, are fostering industries related to the fourth industrial revolution with policies and investments. South Korea is also setting up its fourth industrial revolution committee under the president, expanding policies and investment to foster industries related to the fourth industrial revolution, and increasing investment in research and development. Accordingly, government and private investment in industries and technologies related to the Fourth Industrial Revolution is made extensively around the world, and many related industries and technologies are being developed. In this paper, we will look into the status and problems of Advanced Concept Technology Demonstration projects that can quickly and easily introduce technologies related to the fourth industrial revolution in the private sector where many developments are taking place, and present the direction of development.

• Journal of the Korean Data and Information Science Society
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• 제24권4호
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• pp.701-712
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• 2013

이러닝 (e-learning)산업통계는 이러닝산업 전반에 걸친 수요와 공급을 망라한 실태조사통계로 2004년 이후 정보통신산업진흥원에 의해 매년 발표되고 있다. 한국표준산업분류가 2008년 개정 (제9차)됨에 따라, 이러닝 수요부문의 사업체조사에 사용해온 표본설계 (종사자규모 산업분류별 층화추출)에 대한 개선이 필요하게 되었다. 본 논문은 사업체조사의 목표모집단을 개정된 한국표준산업분류에 따라 종사자규모 산업분류별로 층화하고, 각 층에 부여된 목표변동계수값을 만족시키는 멱배분법의 승수를 모의실험으로 찾아서 층화별로 표본의 크기를 결정하였다. 이와 더불어 본 연구에서 고려한 표본가중치 계산, 그리고 가중치를 반영한 모수추정량과 추정오차는 기존의 조사에서 사용된 기술 통계적 분석을 벗어나 업종별과 종사자 규모별 추정과 추정의 정도에 대한 평가를 가능하게 하였다.

• 항공우주산업기술동향
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• 제6권1호
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• pp.14-24
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• 2008

세계 항공기 산업은 2001년 이후 전반적인 세계경기 회복기조 속에서 꾸준히 성장하고 있다. 9.11사태 이후 시 장 위축과 회복 그리고 유가급등과 환경에 대한 요구 증가 등 근래에 들어 과거와 다른 항공기 산업의 시장환경이 조성되었으며, 이에 따라 항공기 산업 내부에서도 완만한 변화가 이루어져 왔다. 지역 간 직접노선 수요와 비정기 항공에 대한 수요 증가는 200인승 급 대형항공기의 수요증가, 주력 중형항공기의 대형화 및 비즈니스제트기와 VLJ 수요를 촉발하였으며, 항공사간의 경쟁 심화와 유가상승 등은 더욱 효율적인 기체에 대한 요구를 증대시켰다. 군수분야에서는5세대 전투기의 개발 및 채용 확산과 함께 그 이전단계에서 기존의4세대 전투기의 수요 역시 꾸준히 이어지고 있으며, 비정규전 과정을 거치면서 무인 정찰기에 대한 수요 및 접근성이 높은 이동수단에 대한 수요가 증대하였다.

• 한국의류산업학회지
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• 제19권4호
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• pp.385-399
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• 2017

This study will broaden the application of doll costume product with historical characteristics and the image of unlined cheollik in the $17^{th}$ century period of transition during the Joseon Dynasty. Historical design sources were extracted from old documents and precedent studies. Unlined cheollik of Shin Gyeong-yu, meritorious retainer, were selected as main reference-relic because of various fabric, preserved conditions and definite shape. 'Baby doll' was selected as main model because of consumer preferences and awareness. Design sources from unlined cheollik in the early $17^{th}$ century were about a 1:2 ratio of upper and under parts, removable separated doori-somae, knife-shaped collar (outside), projected square collar (inside), long pleats line, side slit, traditional flat fell seam sewing. Trapezoidal side line, round waistline, and thin fabric were applied in designs because of toddler-body of doll model. Three designs were produced in step 1: Cheollik A focusing on the historical remake (traditional type), Cheollik B with belt and side slit (crossover type), and Cheollik C with back- opening (modern type). In step 2, interview with fashion major student was conducted to increase the utility of designs. As a result, modern trend sources (frill, velcro, round armhole line, slope of sleeves, and floral pattern) were reflected in Cheollik B, C. Finally, three doll cheollik and cheollik-styled doll apron sample were produced. Various versions must be suggested in the study of doll costume products with traditional sources that balance historical characteristics and practicality to improve customer satisfaction.

• 한국조리학회지
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• 제23권7호
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• 현장농수산연구지
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• 제25권4호
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• pp.148-157
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• 2024

The market size of Korea's seafood industry is estimated to be about 62 trillion won ('19), of which the seafood processing industry is about 10 trillion won ('19), accounting for approximately 16% of the total market size. However, the current level of processing technology required for the development of seafood products is mainly simple primary processing, such as freezing and drying raw materials (in Jeollanam-do, which ranks first in the country in terms of seafood production, primary processors account for 86% of all seafood processors).In the future, trends in the development of processing technology for seafood will become more advanced in response to changes in domestic and international food consumption patterns. Blue food tech linked to ESG, convergence and digitalization linked to the 4th industry revolution will be further advanced in line with the national seafood industry policy direction. Through this, it is expected to establish itself as an axis of future technology management in the fisheries sector based on the large and small success stories of accumulated seafood R&D commercialization.