• 대한전기학회:학술대회논문집
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• 대한전기학회 2007년도 제38회 하계학술대회
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• pp.2078-2079
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• 2007

국내 및 국외에서도 마찬가지로 전기설비 안전점검에 대한 부분이 발전된 정보통신 기술(IT : Information Technology)에 접목 시켜 실시간으로 서비스를 제공하는 추세에 있다. 따라서 전기설비와 관련 된 전기안전 부가서비스의 활성화를 위한 방향과 새로운 고부가 비즈니스 사업 창출을 위해서 어떤 부분에서 개선 및 추가 되어야 할 부분인지에 대하여 본 논문에서 제시 하고자한다. 따라서 전력 부가 서비스의 활성화 방향에 대하여 실시간 원격 점검의 필요성, 사용자 및 전기안전 관리자의 인센티브, 전력 부가서비스로 제공할 수 있는 범위에 관하여 조사 분석 하였다.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2010년도 한국컴퓨터종합학술대회논문집 Vol.37 No.1(B)
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• pp.92-96
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• 2010

VAN 시스템에서 운영되는 소프트웨어는 개발이 완료한 후에도 업체들의 다양한 요구 사항을 수용해야한다. 소프트웨어 개발 초기에 갖추어진 개발문서들은 오랜 유지보수 기간이 지나면 초기 개발의 내용과 많은 부분이 다르다. 이때 개발자가 각 각의 요구사항을 수용할 때 경험을 토대로 수정하기 때문에 개발문서가 정확하게 반영되지 않는다. 이러한 경우에 개발문서는 그 역할을 수행하지 못하므로 소스 코드에 의지 할 수밖에 없다. 또한 절차식 언어로 개발된 소프트웨어의 경우는 유지보수가 더 어렵다. 절차식 언어를 객체지향 언어로 변경한다면 유지보수성이 높아 질 것이다. 본 논문에서는 이러한 문제를 해결하기 위해 역공학을 이용하여 기존의 절차식 언어를 객체 지향 언어로 변경하기 위한 과정을 제안한다.

• 한국기록관리학회지
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• 제19권1호
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• pp.117-136
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• 2019

본 연구의 목적은 문화유산 관련 기관에서 개별적으로 관리하고 있는 문화유산 정보자원을 보다 일반인에게 쉽게 접근하고 활용성을 높일 수 있는 문화유산 아카이브 통합 서비스 방안을 제시하는데 있다. 이를 위해 본 연구는 국내 문화유산을 관리, 보존하고 있는 문화재청 소속기관의 아카이브 현황을 분석하고 활용가치가 높은 문화유산 정보자원의 통합 서비스를 위해 다중개체 모형의 문화유산 메타데이터 모델을 제안하고 국내외 데이터 연계 모델 표준의 적용가능성을 검토하였다.

• 식품과학과 산업
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• 제50권3호
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of Electrical Engineering and Technology
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• 제5권3호
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• pp.379-388
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• 2010

The Korea Electric Power Corporation (KEPCO) recorded 2.9 trillion won deficit in the aftermath of the world financial crisis. KEPCO is trying to escape from the business crisis in every way; however, it is impossible to make huge profit by selling electricity alone. Overseas electrical utilities make profits by selling gas and heat along with electricity. However, it is difficult for KEPCO to enter the gas and the heat selling market because other public companies are already dealing with them. In this situation, improving the business is possible when KEPCO develops a new business model and creates added value using Korean advanced Power IT combined with electricity. This study shows a new business model using Power IT, based on a survey targeting managers in KEPCO branch office and electrical engineers in the field. We hope the new business model suggested in this study is adapted to the real field to create high value in the future.

• 한국IT서비스학회지
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• 제19권6호
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• pp.31-53
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• 2020

The traditional media ecosystem is facing major changes with the expansion of over-the-top (OTT) services. While the percentage of people cutting the cord has already exceeded the percentage of people subscribing to pay TV services in the United States, due to the unique characteristics of the Korean market, it is uncertain whether the cord-cutting trend will have an impact on the Korean media industry despite of the advantages of OTT services. Accordingly, this study has directly determined the beneficial and sacrificial factors of switching to OTT services, as well as the personal and external influences behind the Korean OTT service users' intention to switch. To achieve this, the Value-based Adoption Model (VAM) was used to measure the benefits of OTT services with regards to their content and systems, as well as measure the financial and procedural switching costs of cord-cutting; further, personal innovativeness and consumers' social image were added as external variables. The results of this study showed that consumers take the content and system quality of OTT services and procedural switching costs and into consideration, and that their intention to switch was based on social image. These results could serve as data for consumer analysis regarding the expansion of OTT services into the Korean media industry, and also provide the strategic basis for preparing for sudden changes that may occur in the media ecosystem due to cord-cutting.

• 한국식품조리과학회지
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• 제31권4호
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• pp.456-464
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• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• 한국조리학회지
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• 제19권1호
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• pp.151-163
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• 2013

본 연구에서는 젤리의 제조시 발사믹을 첨가하였을 때 표준화된 발사믹 젤리의 세부적인 재료 및 제조방법의 기초자료를 제시하고 발사믹 젤리를 제조하여 이용 가능성을 알아보고자 하였다. 발사믹 젤리의 수분함량이 가장 높은 것은 젤라틴 첨가군, 색도의 명도 L값은 감자전분 첨가군, 적색도 a값은 젤라틴 첨가군, 황색도 b값은 한천 첨가군이 가장 높은 값을 나타내었다. 발사믹 젤리의 pH는 젤라틴 첨가군이 가장 높게 나타났으며, 발사믹 젤리의 당도는 칡전분 첨가군이 가장 높은 값을 나타내었다. 발사믹 젤리의 텍스처 측정결과 겔화제의 종류에 따른 유의적 차이가 있는 것은 경도와 씹힘성 그리고 검성으로 나타났다. 발사믹 젤리의 관능검사 중 정량적 묘사분석에서는 보라색의 강도와 광택감, 투명도, 쫄깃한 정도에서 젤라틴군이 가장 높게 평가되었으며, 기호도 검사에서는 외관과 맛, 텍스처, 전체적인 기호도는 젤라틴 첨가군, 발사믹의 향은 칡전분이 가장 높게 평가되었다. 이상의 연구결과를 통해 발사믹 식초 젤리 제조 시 젤라틴을 첨가한 젤리가 전체적인 기호도에 긍정적인 영향을 미치며, 젤라틴을 첨가한 발사믹 식초 젤리의 관능적 및 기계적인 품질 특성의 향상이 가장 적절한 첨가 수준이라고 사료된다.

• Journal of Korean Neurosurgical Society
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• 제60권1호
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• pp.47-53
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• 2017

Objectives : The Korean Resource Based Relative Value Scale (K-RBRVS) was introduced in 2001 as an alternative of the previous medical fee schedule. Unfortunately, most neurosurgeons are unfamiliar with the details of the K-RBRVS and how it affects the reimbursement rates for the surgical procedures we perform. We summarize the K-RBRVS in brief, and discuss on how the relative value (RV) of the spinal neurosurgical procedures have changed since the introduction in 2001. Methods : We analyzed the change of spinal procedure RVs since 2001, and compared it with the change of values in the brain neurosurgical procedures. RVs of 88 neurospinal procedures on the list of K-RBRVS were analyzed, while 24 procedures added during annual revisions were excluded. Results : During the past 15 years, RVs for spinal procedures have increased 62.8%, which is not so different with the cumulative increase of consumer prices during this time period or the increase rate of 92.3% for brain surgeries. When comparing the change of RVs in more complex procedures between spinal and brain neurosurgery, the increase rate was 125.3% and 133%, respectively. Conclusion : More effort of the society of spinal surgeons seems to be needed to get adequate reimbursement, as there have been some discrimination compared to brain surgeons in the increase of RVs. And considering the relative underestimation of spinal neurosurgeons' labor, more objective measures of neurospinal surgeons' work and productivity should be developed for impartial reimbursement.