• 한국수산과학회지
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• 제49권6호
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• 동아시아식생활학회지
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• 제26권4호
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• pp.359-369
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• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• 한국식품영양과학회지
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• 제35권9호
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• pp.1267-1272
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• 2006

매실리큐르 제조 후 생성되는 매실 부산물을 10%, 20% 농도로 식빵 제조시 첨가하여 대조구와 품질특성을 비교하였다. 반죽과 식빵의 pH는 매실 첨가량이 증가할수록 감소하였으며, 산도는 증가하였다. 반죽의 발효팽창력과 굽기손실율은 매실 첨가량이 증가할수록 감소하였다. 매실 과육을 첨가한 식빵은 첨가량이 증가할수록 무게는 증가하였으나 부피는 감소하였다. 매실 과육 10% 첨가한 반죽의 L값은 대조구와 유사하였고, 20% 첨가구는 유의적으로 감소하였다. a값은 감소하였으며, b값은 유의적으로 증가하였다. 빵 표면의 L값은 매실 첨가구가 대조구보다 증가하였으며 적색도(a)는 감소하였다. b값은 매실 첨가에 따른 유의적인 변화는 관찰할 수 없었다. 빵 내부의 색도는 매실 첨가량이 증가할수록 L값과 a값은 감소하고 b값은 증가하는 경향을 나타내었다. 식빵의 조직감은 10% 첨가구의 hardness와 strength는 대조구에 비해 감소하였으나 20% 첨가구는 증가하였다. Cohesiveness와 springiness 대조구에 비해 증가하였으나 첨가농도에 따른 뚜렷한 차이는 관찰할 수 없었다. 식빵의 관능검사 결과 맛과 풍미는 매실 과육 10% 첨가구의 기호성이 대조구에 비해 유의적으로 증가하였으나, 그 외 색택, 씹힘성, 빵의 부드러운 정도(softness) 그리고 종합적 기호도의 유의적 차이는 인정되지 않았다. 매실 과육 20% 첨가한 식빵은 대조구에 비해 기호성이 유의적으로 감소하였다.

• 한국정보통신학회:학술대회논문집
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• 한국해양정보통신학회 2011년도 추계학술대회
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• pp.249-252
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• 2011

국가정보통신서비스는 행정안전부 주관으로 'A'그룹(회선서비스망), 'B'그룹(IP서비스망), 'C'그룹 (인터넷전화서비스, IP응용서비스)으로 인프라를 구성하여 제공하고 있다. 국가정보통신서비스 'C'그룹 사업자는 인터넷전화 서비스를 제공하고 있다. 본 논문에서는 국가정보통신서비스 'C'그룹 사업자의 국내통화, 국제통화, 이동통화 등의 기본 통화 서비스와 문자메시지, 영상통화, IP-Centrex 서비스 등 7개의 부가서비스를 연구한다. 또한 국가정보통신서비스 사업자의 사업 현황을 분석을 토대로 국가정보통신 인터넷전화망의 인터넷전화 이용 유형을 분석한다. 본 연구는 국가정보통신서비스 산업발전을 위한 기초 자료로 활용될 것이다.

• 한국식품저장유통학회지
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• 제17권5호
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• pp.637-643
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• 2010

오미자 과육의 건조 분말, 착즙액 건조분말 및 95% 에탄올추출 농축물을 식빵 제조 시 각각 밀가루 대비 0.5% (w/w)로 첨가하여 대조구와 품질 특성을 비교하였다. 반죽과 식빵의 pH는 3가지 형태의 모든 오미자 첨가구에서 감소하였고 적정산도는 증가하였는데 과육 및 착즙액 분말이 에탄올추출 농축물보다 더 효과가 컸다. 반죽의 발효 팽창능은 과육 분말 및 에탄올추출 농축물 첨가에 의해 증가하였으나 굽기손실율은 모든 오미자 첨가구에서 대조구와 유의적인 차이가 없었다. 식빵 표면의 색도분석 시 명도 (L) 값은 착즙액 분말과 에탄올추출 농축물 첨가구에서 증가하였으나 적색도 (a) 및 황색도 (b) 값은 모든 첨가구에서 대조구와 차이가 없었다. 식빵 내부의 경우, a 값은 모든 오미자 첨가구에서, b 값은 에탄올추출 농축물 첨가구에서 증가하였으나 L 값의 변화는 없었다. 맛, 풍미, 색상 및 전반적인 기호도를 고려한 관능검사 결과, 오미자 과육 분말 첨가구는 대조구와 차이가 없었으나 착즙액 분말 및 에탄올추출 농축물 첨가구의 경우는 대부분의 지표에서 점수가 낮았다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제9권3호
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• pp.971-989
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• 2015

With the development of cloud computing, more and more Web services are deployed on geo-distributed datacenters and are offered to cloud users all over the world. Through service composition technologies, these independent fine-grain services can be integrated to value-added coarse-grain services. During the composition, a number of Web services may provide the same function but differ in performance. In addition, the distribution of cloud datacenters presents a geographically dispersive manner, which elevates the impact of the network on the QoS of composite services. So it is important to select an optimal composition path in terms of QoS when many functionally equivalent services are available. To achieve this objective, we first present a graph model that takes both QoS of Web services and QoS of network into consideration. Then, a novel approach aiming at selecting the optimal composition path that fulfills the user's end-to-end QoS requirements is provided. We evaluate our approach through simulation and compare our method with existing solutions. Results show that our approach significantly outperforms existing solutions in terms of optimality and scalability.

• 한국식품조리과학회지
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• 제23권6호
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• pp.810-817
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• 2007

The quality properties of Jeung-pyun made with soybean protein isolate(SPI) were investigated. The SPI Jeung-pyun was manufactured using 3% whole protein, 7S protein or 11S protein(w/w). The redness values (a-values) of the Jeung-pyun were negative and the yellowness(b-value) of the control group was significantly lower compared to the other samples. The textural characteristics of the Jeung-pyun were influenced by the additions of SPI. The Jeung-pyuns containing soybean flour, whole protein, 7S and 11S protein had increases in springiness, but decreases in cohesiveness. In the sensory evaluation, overall desirability, sweetness, and moistness were highest in the whole protein group. The control group showed the highest scores for hardness and toughness, and the scores for after-taste and adhesiveness were the highest in the samples made with soybean flour. The 7S and 11S additions showed high scores in terms of color and springiness. In the analyses for consumer acceptance and sensory quality intensity, the whole protein addition had significantly higher scores for general acceptability and the Makgeolli flavor. Hardness was highest for the control group and the Makgeolli flavor was strongest with the soybean flour addition.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2012년도 추계학술대회
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• pp.911-914
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• 2012

국내 B2C(Business to Customer)서비스 산업의 경쟁력 제고를 위해서는 고객 중심의 피드백 분석 및 프로세스 개선과 평가 서비스 체계로의 전환이 필요하다. 이를 위한 중요한 요소는 고객 만족도의 정확한 피드백인데 우리나라에서는 고객 만족도 측정에 대한 정량적이고 표준화된 시스템이 부재한 상황이다. 본 연구에서는 우리나라 여러 B2C 서비스 산업 중에서 최근 고부가가치 산업으로 각광을 받고 있는 의료관광산업에 있어 고객만족도 평가모델을 제안하고 스마트폰을 이용하여 의료관광 고객만족도를 평가하는 어플리케이션 시스템을 제안하고자 한다.

• 한국식생활문화학회지
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• 제31권1호
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• pp.81-87
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• 2016

In this study, sponge cakes were prepared with replacement of 1, 3, and 5% spergularia marina griseb powder. The specific gravity tended to increase as the ratio of spergularia marina griseb powder increased. The control group had higher moisture content, volume, and specific volume than the spergularia marina griseb powder samples. As the amounts of spergularia marina griseb powder increased, L and b value increased. In terms of textural characteristics, Sponge cake levels of hardness, springiness, cohesiveness, chewiness and brittleness increased as the amount of spergularia marina griseb powder additive increased. In the sensory evaluation, overall acceptability of 3% spergularia marina griseb powder was the highest. Based on the above results, sponge cake, made by addition of 3% spergularia marina griseb could be helpful in improving physical quality as well as taste enhanc the functionality of the product.

• International Journal of Internet, Broadcasting and Communication
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• 제14권2호
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• pp.36-39
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• 2022

Medical tourism is recognized as a high value-added industry due to its longer stay and more useful costs than general tourism, and is growing rapidly around the world, especially in Asia. In addition, medical tourism is a new form of tourism that combines medical services with tourism activities such as recreation, leisure, and cultural activities, nowadays, medical tourism is emphasizing the combination of medical and tourism. Although Korea medical system and clinic have excellent medical equipment and infrastructure, it is not consistent with policy support and legislation. That have make it difficult for consumers to choose clinics for medical tourism. Therefore, it is necessary to provide customized information to the clinics that consumers want to match each other's services. In particular, it is aimed at consumers with simple procedures and cosmetic purposes, especially at small hospitals. In this paper, we propose a customized service platform that matches users seeking clinics and also medical tourism. Also we can easy to reservation clinic for medical tour.