• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Journal of the Korean Society of Safety
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• v.17 no.2
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• pp.92-99
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• 2002

Safety-related motor operated valve(MOV) safety significance for Ulchin Unit 3 was categorized. The safety evaluation of MOV of domestic nuclear power plants affects the generic data used for the quantification of MOV common cause failure(CCF) events in Ulchin Units 3&4 PSA. Therefore, in this paper, MGL(multiple greek letter)parameter ${\beta}$, used for the evaluation of MOV CCF probabilities in Ulchin Units 3&4 probabilistic safety assessment(PSA), was re-estimated and the MOV safety significance was categorized. The re-estimation results of MGL parameter show that the value of(is decreased by 30% compared with the current value used in Ulchin Unit 3&4 PSA. The categorization results of MOV safety significance using the changed value of MGL parameter(show that the number of HSSCs(high safety significant components) is decreased by 54.5% compared with those using the current value of it used in Ulchin Units 3&4 PSA.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.8
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• pp.1112-1117
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• 2010

This study was conducted to evaluate and compare the quality changes of commercial sliced and pizza cheeses processed by gamma and electron beam irradiation. The $L^*$-value of sliced and pizza cheeses decreased and the $a^*$-value decreased only in pizza cheese by both irradiation sources. There was no change in pH. There was no difference in 2-thiobarbituric acid reactive substances (TBARS) value between non-irradiated and irradiated samples at a dose of 3 kGy or less (p<0.05). However, both irradiation sources resulted in increased TBARS value in sliced and pizza cheeses at 5 kGy. Sensory evaluation revealed that irradiation influenced odor, taste and overall acceptability of both cheeses and may cause the limitation of consumers' acceptance for irradiated cheese products. Results indicate that both gamma and electron beam irradiations with less than 3 kGy may not influence significantly the physicochemical quality of sliced and pizza cheeses. However, to meet a market requirement, a method to overcome the sensory deterioration of cheeses should be developed and applied.

• Environmental Analysis Health and Toxicology
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• v.30 no.sup
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• pp.5.1-5.5
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• 2015

Objectives To protect public health from risk, the Minister of Environment in Korea legislated an act concerning the registration and evaluation of chemical substances. In this study, we estimated the value of a statistical life (VSL) of carcinogenic chemicals to evaluate the socioeconomic analysis in Korea. Methods The estimation of the health benefit can be calculated through an individual's VSL and willingness to pay (WTP). To estimate the VSL and WTP, we used a contingent valuation method through a web-based survey. Results The survey is conducted with 1434 people living in Seoul and six large cities. An analysis of the survey is essential to review the distribution of the characteristics of the target population. The statistically significant variables affecting the WTP are location, age, household income, quality of life. Through the review of data, we secured statistical validity. The WTP was estimated as 41205 Korean won (KRW)/person, and the estimated VSL appeared as 796 million KRW/person. Conclusions There is a case in which the amount of statistical life value is estimated in connection with domestic environmental policy, fine dust, etc. However, there are no cases of evaluation for chemical. The utilization of this result is possible for conducting other study with chemicals.

• Asian Journal of Innovation and Policy
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• v.6 no.2
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• pp.206-224
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• 2017

This article proposes a logic model for assessing the performance of the outcome of public research as a technology valuation method. It consists of two parts and eight steps. The first part is a scoring system and the second part is a validation process of the performance index derived from scoring by valuation method. The scoring in the first part generally requires a focus group method to find out the value drivers and make an evaluation table. The reason why we call it the technology valuation method is that the first part is derived from the simple evaluation of technology value using checklists for value drive. The second part is the regular technology valuation process. The model is designed for the measurement of unquantifiable outcome. Is knowledge or scientific outcome comparable to the measured outcome? If possible, how big is the unquantifiable outcome? This model is based on financial valuation techniques with clear or acceptable market data. Therefore, it cannot work solely for unquantifiable outcomes without comparable measurable outcomes, unlike economic valuation.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.04a
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• pp.211-216
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• 2009

Bidding systems in the domestic public construction work have been amended many times since the lowest-bidding system was implemented in 1951. However, this hasn't had much success. Competition in technical development among companies has declined as the contracts for buildings are given to company which submits the lowest price without considering traits of projects. In addition, as the construction market turns to the limitless competition system due to FTA(Free Trade Agreement), advanced techniques are needed to promote the national competitive power. Considering the needs of the times, Korean government announced that "Best Value Contract (Design-Bid-Build)" and "Bridging Contracts (Design-Build)" are included to 4 existing bidding systems in October 2007. Thus this study aims to suggest devised the evaluation criteria including major items for evaluating bidders, in order to establish and revitalize the best-value bid system successfully.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.509-520
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• 2016

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

• Journal of Power System Engineering
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• v.19 no.4
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• pp.50-55
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• 2015

Recently, because of the deterioration of the nuclear generating station and increase of the cooler and heater, energy problem is increasing. To save the energy, the free cooling system is developed. The free cooling system is that cool the water to use cooled air in winter and is used in industrial process or data center. Yoon check the energy of free cooling system with dry cooler in korea. In this study, the value of the free cooling system with dry cooler is confirmed through using the NPV that is economic evaluation. when temperature degree of the cooled water is 10, in Chuncheon and Seoul the value is the most high. When temperature degree of the cooled water is 20, in Ulsan the value is the most high. As the result, because the using the temperature degree of the cooled water is high in the industrial process, the free cooling system is advantageous in korea.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2012.04a
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• pp.324-329
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• 2012

Isolation tables are widely used for precision equipments and their isolation performances have been usually expressed and evaluated by transsmissibility. However, transmissibility is a concept for 1-degree of freedom(DOF) system. In practice, isolation tables are supproted by more than 4 springs. Each spring is subjected to vertical and horizontal ground vibrations, and also the table has more than 1-DOF. Therefore, isolation tables should be treated as multi-input/multi-output(MIMO) system of which isolation performance is expressed by transmissibility matrix. However, the matrix is too complicated to be an index for a system. In this paper, maximum singular value of transmissibility matrx is suggested as a simple performance index of a MIMO isolation system. Physical meaning of singular value is explained using a simple a 2-DOF isolation table. Furthermore, maximum singular values of passive, 3-DOF active and 6-DOF active isolation tables are obtained through experiments, and their meaning are explained and compared with each other.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.