• International Commerce and Information Review
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• v.13 no.4
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• pp.125-149
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• 2011

The present study made an empirical analysis for investigating the competitiveness of technology trades in Korea. In particular, the study deduced the correlation between technology export and technology import using the variables of Gross Domestic Expenditure on R&D and Per capita industry value added Productivity and employed fixed effect model in panel linear regression model. It is found that the R&D expenditure of OECD countries made a significant effect on the technology import and the value-added labor productivity made a significant result on both technology export and import. Therefore, it showed that the technology trade in Korea made a sensitive response to labor productivity in OECD countries. By panel analysis, machine, construction, ICT, and service industry affect most on technology export in Korea for recent 5 years. For technology import, electric-electron, chemical, service, and construction industry have significant effects. This study contributed to understanding of industrial characteristics affecting technology trades in Korea and empirical analysis to show correlation between the factors affecting technology trade.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.928-934
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• 2009

The purpose of this study was to examine the possibility of making functional sulgitteok with Goami 2 rice, which is a rich that is high in dietary fiber. Sulgitteok was made by adding various amounts of Goami powder(25, 50, 75, and 100 %) to rice powder. Then, the sensory tests and other tests to measure color, texture and hardness were examined as a function of time and the moisture content in sulgitteok was measured to determine the quality and characteristics of different types of sulgitteok. The conclusions of these tests were as follows : In the sensory evaluation preference test of sulgitteok made with various amounts of Goami powder, the overall preference was the highest in sulgitteok made with 50% Goami powder (S2). In the difference test, the higher the amount of added Goami powder, the lower the grades were. The S4 group, which was made with Gomai powder, had a strongly unique odor compared with those made with rice powder, which smelled weaker. In terms of the color values of Gomai added sulgitteok, the higher the amount of added Gomai powder, the lower the lightness value of sulgitteok, where group S4 had the lowest value. In addition, the S4 group, which was made with Goami powder, had the hightest red and yellow color. The texture test indicated that sulgitteok containing a large amount of Goami powder were considerably harder compared with the control group. While every group containing Goami powder (S1, S2, S3 and S4) became harder during the first to the third day of the test, their hardness tended to drop after longer storage times. In the control group, the hardness continued to grow from the start up to the fifth day. After five days' there was a noticeable change in the moisture content in the different types of sulgitteok, with more water evaporating in the S3, S2, and S1 groups than in the S4 groups, which contained the highest amount of Goami powder. Group C, which contained no Goami powder, had the largest water evaporation. Sulgitteok that contained more Goami powder turned out to be more savory than baekseolgi made solely of rice powder. However, they were less preferable overall, since they were rated lower in terms of color, texture and other characteristics. Therefore, utilize Goami tteok as a functional ingredient in food for people with diabetes or obesity, further studies on additives that can provide a sticky texture and favorable color should be conducted. In addition, different types of ttoek such as pounded or boiled ones may be preferable to sulgitteok.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.18-26
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• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.773-781
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• 2011

Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

• Journal of Digital Convergence
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• v.6 no.4
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• pp.165-176
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• 2008

The exhibition and convention industry offers facilities and services required to host expositions and conferences. Currently, it has been greatly esteemed as a promising industry because it can produce a higher added value and maintain a pure environment at the same time as an aggregate of service industries. Like other industries, the need of digitalization and information system in the exhibition and convention industry makes it introduce ERP and MIS and nowadays ubiquitous related model projects are ongoing. In this paper, we conduct researches regarding the systematic introduction of ubiquitous related technologies through the service and information system identification of exhibition and convention industry, and analysis of value chain and critical success factor. We consider RFID, ZigBee and mobile related technologies as the ubiquitous related technology types and select the exhibition witness and the maintenance of facilities as the area of related technologies introduction. In addition, we propose a scheme used to analyze and solve the problems which could be occurred when ubiquitous related technologies are applied. The results of this paper could be used as a policy to nourish exhibition and convention industry, and a guideline of the host organizations.

• International Journal of Ocean System Engineering
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• v.2 no.4
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• pp.233-238
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• 2012

In this study, we carried out a precedent investigation for an ultra-large container ship, which is expected to be a higher value-added vessel. We studied a preliminary optimized design technique for estimating the principal dimensions of an ultra-large container ship. Above all, we have developed optimized dimension estimation models to reduce the building costs and weight, using previous container ships in shipbuilding yards. We also applied a generalized estimation model to estimate the shipping service costs. A Genetic Algorithm, which utilized the RFR (required freight rate) of a container ship as a fitness value, was used in the optimization technique. We could handle uncertainties in the shipping service environment using a Monte-Carlo simulation. We used several processes to verify the estimated dimensions of an ultra-large container ship. We roughly determined the general arrangement of an ultra-large container ship up to 1500 TEU, the capacity check of loading containers, the weight estimation, and so on. Through these processes, we evaluated the possibility for the practical application of the preliminary design model.

• The Korean Journal of Health Service Management
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• v.6 no.3
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• pp.219-229
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• 2012

In these days, the interest on medical industry is increasing around the world. This paper attempts to estimate the economic effects of the medical and measuring instrument industry through the Input-Output Analysis. Especially, 78*78 Sector Tables were used as the first analysis tool. So then, 79*79 Sector Tables adjusted were used for that industry. The main analysis tools of this study are comparing and analyzing backward and forward linkage effect, the induced effect of the self industry and other industries and the induced coefficients such as products, value-added, employee's pay, sales surplus, employment. According to the result of analysis, the medical and measuring instrument industry has great economic impacts which affects the major macroeconomic factors such as production and backward linkage effect. And the induced effects of the self medical and measuring instrument industry are significant compared to other industries in aspects of production, employee's pay and sales surplus.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.751-758
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• 2012

This study examined the optimum conditions for producing Jeung-pyun in a faster and efficient way by replacing Takju (traditional way) with a chemical leavening agent for fermentation using dry rice powder instead of wet rice powder. The optimum amount of leavening agent for Jeung-pyun was examined by comparing the moisture content, spring ratio, pore ratio, texture, color value, scanning electron microscopy images and appearance characteristics of Jeung-pyung (con) prepared using traditional fermentation method with those prepared with 4, 5, 6, 7, 8% of the chemical leavening agent. As a result, the 6% leavening agent-added Jeung-pyun showed closest quality results with the traditional Jeung-pyun, and was most preferred. Therefore, 6% leavening agent is the optimum amount for making Jeung-pyun.