• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2006.06b
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• pp.405-410
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• 2006

World port and shipping market are changing dynamically, now 9,000TEU vessel made a maiden voyage and served liner service. So world ports try to occupy leading position and they are changing their regulations and law. Because port logistics industry's importance is bigger than before and when shipping companies select port, it is related with improvement of service quality. Tally is indispensable element in port logistics industry but overlooking its importance. Also, now we can't find any papers or reports about tally, so this paper suggests the direction that go forward about domestic tally guideline through present condition through investigation and question's analysis.

• Journal of Information Management
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• v.36 no.3
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• pp.71-95
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• 2005

Interoperability and collaborations have become essential factors for developing a digital library. TEL, the European Library, is a new Pan-European service which gives access to the combined resources of the national libraries in Europe, and also TEL is the name of a project to implement TEL service. The vision of TEL stems from the characteristics that the national libraries offer, which is the comprehensiveness of collection, the national libraries' holdings of outstanding historical and special collection, reliability of information and high quality. Moreover, the national libraries are in a unique position to invest in creating added value to the digitized documents and to show the cultural diversity between EU members. From the viewpoint of digital library techniques, TEL explored some advanced methodologies to guarantee the interoperability between heterogenious collections and libraries. In this study, we examine the development of TEL including publisher relations, metadata developments, and retrieval features.

• Knowledge Management Research
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• v.21 no.4
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• pp.175-193
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• 2020

With the proliferation of information technology communication and smart device, the environment where contents are produced and distributed is changing. People can use the contents quickly and easily, and the content industry is attracting attention and creating newly added value by converging with other industries. Accordingly, there is a need for content-related companies to understand the quality of content perceived by users in order to succeed in content, and to use it strategically. Therefore, this study aims to examine the relationship between content quality factors, user satisfaction, and recommendation intention through empirical analysis based on an IS success model. The analysis was conducted using smartPLS3.0 based on a total of 301 survey responses. As a result of the study, it was found that content usefulness, accessible system quality, convenient system quality, service provider trust, and interaction had a significant effect on user's satisfaction. Perceived privacy protection had a significant effect on user satisfaction and recommendation intention. Lastly, it was found that user satisfaction had a significant effect on recommendation intention. The results of this study are expected to provide useful information and therefore content companies can understand about the quality perceived by users.

• Smart Media Journal
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• v.9 no.4
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• pp.91-96
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• 2020

A blockchain is a technology in which all nodes participating in a distributed network manage each transaction's contents without a central server managing the transaction, which is a record of the transaction. The block containing the transaction record of a specific period is connected to the blockchain by referring to the hash value for the previous block, and the chain with the new block added is shared with all nodes again. Transactions using existing certificates will pass through FinTech, and in the near future, applications using blockchains are expected to emerge. In this study, we analyze the problems of the existing model, and propose a transaction model that applies the blockchain to come. Among various applications, this study develops a trading model targeting the energy sales market among the topics that will lead the fourth industrial revolution. As a result of analyzing the proposed model, it was possible to be sure of the possibility of a safer energy sales transaction than the existing method.

• The Journal of the Convergence on Culture Technology
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• v.7 no.3
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• pp.89-94
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• 2021

Recently, the boundaries between people who produce and consume digital contents disappears due to the massive developments in information and communications technology (ICT) and the rapidly increasing spread of smartphones unlike in the traditional mass media (e.g., newspapers, radios, and TVs). Through the open service platform, the problem perception for each individual remains the same, but the problem solving methods varies as the service types have been diversified. The creation of added value through the growth of the new media platform industry is expected to enrich our lives, but it can also cause severe social side effects. For example, communication problems between social classes due to the information gap have led to generational conflict, and if such problems persist, it can cause national and social losses. Therefore, this paper analyzes the policy efforts to resolve the information gap and the necessity of the legalization of multimedia literary education to maximize the synergy effect through psychological model.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.779-784
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• 2007

This study investigated quality characteristics of wet noodles with addition of paprika powder prepared by different cultivars, freeze dried Special paprika powder (FDSP) and freeze dried Fiesta paprika powder (FDFP) at 0.5, 1.0 and 2.0% based on flour source, respectively. The wet noodles containing paprika powder exhibited higher values for cooked weight, volume, water absorption, and turbidity. When the amount of FDSP increased, the Hunter L (lightness) value of cooked noodles decreased but a (redness) value and b (yellowness) value increased. When the amount of FDFP increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased but b (yellowness) value increased. From textural properties measured by a texture analyzer, the noodles with paprika powder were significantly lower in hardness, cohesiveness, springiness, gumminess and chewiness than those of 100% wheat noodle. The results of sensory evaluation of cooked noodles containing paprika powder indicated that the cooked noodles with 1.0% paprika powder showed the highest value.

• Journal of Korea Port Economic Association
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• v.24 no.2
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• pp.193-208
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• 2008

This study aims to analyse the ripple effect of Physical distribution service industry on national economy using input-output tables and present the results as data for political plans in this field. For the analysis, it uses input-output tables developed and published by Sank of Korea in 1998, 2000, and 2003. To sum up the results, production inducement effects are 1757 for railroad transport, 1688 for road transport and 1617 for loading. Import inducement effects of assistant services, loading, storage, warehouse and other transport-related services are low while the effects of water and air transport are high as follows: 0.679 and 0.558 respectively. Then, added-value inducement effects are presented as follows: 0.841 for railway transport, 0.828 for road transport, 0.962 for transport assistant service, 0.939 for loading, 0.938 for storage and warehouse, and 0.942 for other transport-related services. Sensitivity dispersion index of road transport is high while that of water transport, storage and warehouse is low. And influence coefficient of railway and road transport is high while that of water and air transport is low. In respect to the employment structure of Physical distribution service industry, 744,000 are employed for road transport industry, which is the largest number, 19,000 for air transport and 20,000 for assistant services, which is the least number.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.290-299
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• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.499-508
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• 2014

The purpose of this study was to examine the qualities of muffins with 0, 3, 6, 9, and 12% bitter melon powder. The specific gravity of muffins prepared by adding bitter melon powder was higher than that of the control group. The height of the control group was higher than that of the samples with bitter melon powder. The weight of muffins was not significantly different between all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of bitter melon powder. The baking loss rate of muffins was not significantly different between all sample groups. The moisture content of the samples with bitter melon powder was higher but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 26.86%, whereas the samples with bitter melon powder ranged from 41.35~74.91%. In crumb color, the L value was decreased, but a and b value were increased significantly by the addition of bitter melon powder. The hardness, springiness, cohesiveness, chewiness and brittleness of textural properties of muffins were significantly decreased by the addition of bitter melon powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of bitter melon powder did not show any significant difference when compared to the control group. Based on the above results, using less than 6% of the bitter melon powder would be proper to make muffins.