• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1199-1209
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• 2017

Food environment has been going through significant changes with the introduction of Information and Communication Technology (ICT). This study was conducted to investigate the current development status of ICT related to food delivery service by analyzing the relevant registered patents according to consumer buying process. Patents registered between 2002 and 2016 were searched with 'food' and 'delivery' as main keywords through Korea Intellectual Property Rights Information Service (www.kipris.or.kr). The search resulted in 624 patents among which 219 patents were related to food delivery service; 108 patents based on ICT were selected and analyzed. The patents were examined by applicant and year. The patents were classified into the six steps of consumer buying process: 'need recognition', 'information search', 'evaluation', 'choice', 'purchase', and 'postpurchase evaluation'. Patents belonging to more than one step were coded to all the corresponding steps. The patents were registered mainly by domestic companies (50.9%) and individuals (35.2%), having shown dramatic increase of registration since 2012. Over 2/3 (67.6%) of the patents were related to the 'purchase' step. About 32% were associated with the 'information search' step. Approximately 18% of the patents were relevant to the 'evaluation' and 'choice' steps, respectively. The numbers of patents related to the 'postpurchase evaluation (13.9%)' and 'need recognition (12.0%)' steps were relatively low. The current ICTs related to food delivery service in Korea were largely associated with service providers' profit generation rather than consumers' benefit. There is still much room for technology development that could contribute to increasing consumers' benefit.

• Journal of Microbiology and Biotechnology
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• v.21 no.12
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• pp.1322-1329
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• 2011

Filamentous fungi colonizing rice straw were collected from 11 different sites in Korea and were identified based on characterization of their morphology and molecular properties. The fungi were divided into 25 species belonging to 16 genera, including 14 ascomycetes, one zygomycete, and one basidiomycete. Fungal cellulolytic and xylanolytic enzymes were assessed through a two-step process, wherein highly active cellulase- and/or hemicellulase-producing fungi were selected in a first screening step followed by a second step to isolate the best enzyme-producer. Twenty-five fungal species were first screened for the production of total cellulase (TC), endo-${\beta}$-1,4 glucanase (EG), and endo-${\beta}$-1,4 xylanase (XYL) using solid-state fermentation with rice straw as substrate. From this screening, six species, namely, Aspergillus niger KUC5183, A. ochraceus KUC5204, A. versicolor KUC5201, Mucor circinelloides KUC6014, Trichoderma harzianum 1 KUC5182, and an unknown basidiomycete species, KUC8721, were selected. These six species were then incubated in liquid Mandels' media containing cellulose, glucose, rice straw, or xylan as the sole carbon source and the activities of six different enzymes were measured. Enzyme production was highly influenced by media conditions and in some cases significantly increased. Through this screening process, Trichoderma harzianum 1 KUC5182 was selected as the best enzyme producer. Rice straw and xylan were good carbon sources for the screening of cellulolytic and xylanolytic enzymes.

• Journal of Digital Convergence
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• v.12 no.6
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• pp.607-614
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• 2014

The need for integration of knowledge and technology among SMEs has been acknowledged, and lacks ways of convergence in practical education. Therefore contents of convergence in practical education of high quality are needed. In this study, a case-oriented curriculum and contents were developed to enhance employee's skills of SMEs. The curriculum consists of 3 steps. The first step is analysis of trends and current status of convergence of SMEs in the domestic and foreign areas. Thus drawing up measures of standards to analyze a successful case. The second step is collection of materials, and development of models through successful cases of convergence. The third step is the analysis of a curriculum to enhance employees' of SMEs and the development of an education program. This study may lead to strengthening competition of SMEs through knowledge and technology convergence based on developed curriculum.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2004.11a
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• pp.210-215
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• 2004

In can occur to many problems on progressing step without close scope definition, interrelation definition between activities, resource plan, and schedule plan on planning step. But it have not closely defined performance system on planning step because of many constraints of domestic construction industry. Therefore this paper intends to discuss a method of calculating optimal cost and duration using Linear Programming that solves maximing or minimizing problems among decision making methodology and Monte Carlo Simulation that decreases to probability errors. With outcoms applying Linear programming and Monte Carlo Simulation for calculating optimal cost and duration, follow as : With outcomes applying Monte Carlo Simulation, it could calculate reliable estimator about project duration through removing various constraints. With outcomes applying Linear programming, it could calculate optimal value about project cost through defining various variables and constraints on many activities.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Journal of the Institute of Electronics and Information Engineers
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• v.53 no.10
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• pp.109-115
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• 2016

In this paper, In this paper, we use two methods to compare the slim speakers. That way, the diaphragm scan using laser and diaphragm photographed using a thermal imaging camera. Slim speaker has the structure of a flat plate type. Break-up mode by this characteristic is displayed in a larger size. Further, since the installation space is narrow, it has limited moving coil cooling. As a result, the break-up mode slim speakers, a significant impact on quality. In this study, try to connect the break-up mode of the diaphragm, the heat transfer mode of the diaphragm. Experiment for comparison, a two-step. The first step is to measure the divided vibration through the vibration plate scan. The second step measures the diaphragm photographed using a thermal imaging camera. Then, compare the results of both of the same frequency. Thus, comparing the heat transfer pattern and the pattern of break-up mode. Tend to be analysis of break-up mode from the pattern comparison, and document for the optimum design.

• Knowledge Management Research
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• v.16 no.1
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• pp.71-93
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• 2015

With the rapid growth of the internet, electronic commerce has become accepted as one of the major purchasing channels for consumers. As more and more consumers search for and purchase products through the internet, intra-industry competition of electronic commerce has become fierce. Therefore, electronic commerce service providers pay attention to factors that prevent existing customers from leaving there services in the service failure situation. In this regard, electronic commerce service providers should make service recovery efforts for consumer recovery satisfaction after service failure. In this study, we suggest that procedural justice, interactional justice, distributive justice and authenticity have positive impacts on recovery satisfaction. In addition, we also propose that involvement plays moderating roles in the relationships between procedural justice, interactional justice, distributive justice, authenticity and recovery satisfaction. We collected empirical data for this study over a period of two weeks from subjects who had service failure recovery experiences through electronic commerce. A total of 224 complete and valid responses were obtained. We carried out data analysis using a two-step methodology with SPSS 20.0 and SmartPLS 2.0. The first step in the data analysis was to establish the internal consistency, convergent validity, discriminant validity of the constructs. In the second step, we examined the structural model. The empirical results support the proposed model and partly identify the moderating effect of involvement differences. The moderate effect results show that procedural justice, distributive justice and authenticity have different impacts on recovery satisfaction in two groups. Cognitive factor such as the procedural justice and distributive justice have stronger impacts on recovery satisfaction in the high-involvement goods than in the low-involvement goods, while emotional factor such as authenticity has a stronger impact on recovery satisfaction in the low-involvement goods than in the high-involvement goods. We expect that this result will provide researchers and managers who are interested in electronic commerce service failure recovery with useful theoretical and practical implications.

• Journal of the Korean Society of Costume
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• v.58 no.6
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• pp.110-123
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• 2008

The objectives of this study are to define the fundamental notions of collaboration in design field. The results of this study are summarized as follows: Firstly, collaboration means a cooperative work which are cooperatively done by collabarator and collaboratee on the equal status within a certain period of time, based on core ability of each of them. This cooperative work is presented with a visual image based on the identity of participants, and it creates an added value. Collaboration is different from convergence and hybrid in the methodological aspects and from brand alliance and strategic alliance in the aspects of the subject of project. Secondly, collaboration has been developing through step of using the specific ability, step of sharing each core abilities, and step of fusing their identities, in a view of the sphere of cooperative work and the intimate relations in reciprocity. Thirdly, according to strategic purpose, collaboration can be classified into value ascending collaboration, image changing collaboration, business-field extension collaboration, and event collaboration. Fourthly, production methods of collaboration consist of limited edition method, premium line method, common line method, producing a collaborative product, and so on. Fifthly, differentiation effect, image upgrade effect, production of higher value-added products, sale increase, diversification of business, sharing the targets, and promotion effect are achievable through collaboration. Sixthly, to make progress in collaboration successfully, the compatibility of combination between collaborator and collaboratee, the superiority of collaboratee, definitude of collaboration, the fit method of collaboration, the novelty of collatoration, possibility of issuing of collaboration, and perfection of collabo-product must be the points which deserve our attention.

• Journal of Korean Society on Water Environment
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• v.33 no.3
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• pp.348-358
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• 2017

The process of evaluating and selecting the best available techniques presents various characteristics for each country. In the case of EU, BAT is selected through TWG meeting after first screening, mass and energy balance, impact assessment and decision support process. Korea has proposed four principles to select BAT that can be carbon neutral for each environmental infrastructure in order to reduce greenhouse gas emissions. In order to evaluate and select the best available technique, it is necessary to differentiate the method according to whether it is a technique generally applied at the current workplace, whether it is a single technique or a combination technique, and whether it is a technology technique or management technique. In the case of a single technique, it should be evaluated whether it is a technique applied in the workplace, excessive cost, superior environmental technique over BAT, and secondary environmental pollution. In the case of multiple techniques, it is necessary to examine whether the emission standards are met and whether the pollutants can be treated at the same level as BAT. In the case of BAT candidates for management techniques, whether or not they contribute directly or indirectly to lowering the emission level of pollutants can be an important evaluation item. In the case of environmental techniques that are not generally applied in the workplace, it is recommended that the following 8 steps be carried out, including those prescribed by law. In the first stage, the list of performance evaluation factors is listed. In the second stage, the level of disposal of pollutants and the level of satisfaction with standards are listed. In the third stage, the environmental evaluation elements are listed. In the fourth stage, Is to list the economic evaluation elements, step 6 is to list the pollution and accident prevention evaluation factors, step 7 is the quantitative evaluation of the technical working group, and step 8 is BAT confirmation through deliberation of the central environmental policy committee.

• The Transactions of the Korean Institute of Power Electronics
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• v.16 no.3
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• pp.242-249
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• 2011

The proposed converter has easy device selection for high step-up and high power applications since boost half bridge and voltage doubler cells are connected, respectively, in parallel and series in order to increase output power and voltage. Especially, optimized design of high frequency transformers is possible owing to reduced turn ratio and eliminated dc offset, and distributed power through three cores is beneficial to low profile and thermal distribution. The proposed converter does not necessitate start-up circuit and additional clamp circuit due to the use of whole duty range between 0 and 1 and is suitable for applications with wide input voltage range. Also, high efficiency can be achieved since ZVS turn on of switches are achieved in wide duty cycle range and ZCS turn on and off of diodes are achieved. The proposed converter was validated through 5 kW prototype.