• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.865-870
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• 1990

Four different fermentation methods of Korean cucumber pickles were compared with conventional method, pickling in 10% NaCl solution at $25^{\circ}C$, in order to improve the storage stability. The methods studied were brining the cucumbers in hot($90^{\circ}C$) 10% NaCl solution(method A), addition of KCl and $CaCl_2$ into the hot salt solution(method B) addition of a sodium salts mixture of phosphates, nitrite and citrate into half fermented pickles prepared by method B(method C), substituted nitrite and citrate with KCl in method C(method D). It was found from results that the method C and D reduced the decreasing rate of pH very significantly by more than 3 fold and method B also showed the reducing effect. However, higher total acidity was measured for method C and D, which was opposite to pH results. Changes in hardness of cucumber showed little difference to control while color of brining solution exhibited some difference in their Hunter values. Organoleptic comparison showed a clear effect of salts mixtures by receiving the significant higher scores in fresh cucumber flavor and lower values in yeast moldy and sour flavor for method C and D when those were compared to control.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.9 no.6
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• pp.609-616
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• 2016

This paper is proposed a customized market analysis method using SVM and collaborative filtering. The proposed customized market analysis scheme is consists of DC(Data Classification) module, ICF(Improved Collaborative Filtering) module, and CMA(Customized Market Analysis) module. DC module classifies the characteristics of on-line and off-line shopping mall and traditional markets into price, quality, and quantity using SVM. ICF module calculates the similarity by adding age weight and job weight, and generates network using the similarity of purchased item each users, and makes a recommendation list of neighbor nodes. And CMA module provides the result of customized market analysis using the data classification result of DC module and the recommendation list of ICF module. As a result of comparing the proposed customized recommendation list with the existing user based recommendation list, the case of recommendation list using the existing collaborative filtering scheme, precision is 0.53, recall is 0.56, and F-measure is 0.57. But the case of proposed customized recommendation list, precision is 0.78, recall is 0.85, and F-measure is 0.81. That is, the proposed customized recommendation list shows more precision.

• Journal of Energy Engineering
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• v.24 no.3
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• pp.40-47
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• 2015

Integrated gasification combined cycle (IGCC) power plants not only emit less greenhouse gases and air pollutants than conventional coal-fired power plants, but also use low-price, low-quality, and internationally easily procurable coal. Thus we can benefit from safeguarding energy security through building the IGCC power plant. This paper attempts to value the benefits of energy security enhanced by IGCC power plant. To this end, we report here the results from a contingent valuation survey of randomly selected 600 households. A combination of a double-bounded model and a spike model is applied for the purpose of increasing statistical efficiency and dealing with zero(0) willingness to pay data, respectively. The results show that the respondents are additionally willing to pay 6.05 won for 1kWh of electricity generated from IGCC power plant. In other words, the benefits from safeguarding energy security through building the IGCC power plant are 6.05 won per kWh. Given that the expected amount of generation from the Taean IGCC power plant that is scheduled to be built in late 2015 is 2.27 TWh per year, the benefits are estimated to be 13.74 billion won per year.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.6015-6022
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• 2013

It has been known that there are large amount of nitric acid and valuable metals, copper in the plating waste solution of automobile wheel. As nitric acid and valuable metals are high price and toxic, they should be recovered for economics and environment. Plating waste was extracted with TBP diluted with kerosene. The concentration of nitric acid in aqueous phase was analyzed by titration method by NaOH solution (0.1~1.0N) and the amount of metals by ICP-MS and ICP-AES. The concentration of copper in plating waste were 76,850 mg/L. The concentration of nitric acid in plating waste was 1.02 M. After three step extraction was performed with 50% TBP, each organic phase was stripped three times with distilled water to obtain 48.1% of nitric acid. Purity of final nitric acid was over 99.9% by ICP analysis. After recovery of nitric acid, copper was extracted with various solvent extractors like PC 88A, D2EPHA, LIX 84 and ISE 106. Among these extractors, 92% of copper was recovered by ISE 106 after 1st extraction and 30% $H_2SO_4$ stripping. Copper ion was reduced with $N_2H_4$ to make metal powders, respectively.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.55-60
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• 1986

The effects of temperature (70-$100^{\circ}C$), pH (3-8) and various sugars were investigated on the reaction rate, activation energy and z-value of Maillard reaction of 0.8m sugar and 0.8m glycine mixture. The sugars compared were glucose, fructose, lactose and sucrose, and the reaction was evaluated by absorbances at 278nm for pyrazine compounds and at 400nm for brown pigments. Fructose-glycine mixture showed a faster initial reaction rate than that of glucose-glycine, which was reversed by the order of glucose > fructose > lactose > sucrose after 10 hrs of reaction at pH 5.8 and $100^{\circ}C$. Generally, higher activation energy was required for forming pyrazines than that of brown pigment development. The highest z-value was obtained for lactose-glycine mixture, followed by glucose or fructose-glycine which had almost same z-value. The reaction rate was little affected by the pH change in the range of 4-6, while pH < 3 and pH 6-8 caused a significant increase in the rates.

• Korean Journal of Agricultural Science
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• v.27 no.1
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• pp.54-62
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• 2000

This study was performed to evaluate the food technological properties according to different emulsion state of carthamus red pigment. For making emulsion, lecithin was used as an emulsifier and polyglycerol monooleate(PGMO) and polyoxyethylene sorbitan monooleate(Tween 80) were used as an assistant, and glycerin, distilled water and soybean oil were used as base materials respectively. Paprika stock solution was used for comparing carthamin on the rheological properties. The results were described as following: 1. Hunter L-value was not drastically increased until passed by 8 hours for glycerin, carthamin, and lecithin mixed sample. 2. Hunter a-value was higher at carthamin added sample than others. and b-value was higher to paprika added sample than others. 3. The viscosity, shear rate and shear stress levels in which glycerin was used as base material were higher than soybean oil or distilled water. 4. In which soybean oil was used as base material. lecithin was not affected on the rheological properties. But, in which glycerin was used. the lecithin was higher affected on carthamin than paprika. 5. The value of shear stress was increased both carthamin and soybean oil. However, that of shear rate was shown similar trends.

• Journal of Technology Innovation
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• v.29 no.3
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• pp.63-90
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• 2021

Today, venture companies are increasingly important in that they play a key role in national economic growth. However, ICT venture companies are having great difficulties in securing a sustainable competitive advantage due to rapid environmental changes, and as one of the ways to solve this problem, they rely on the government's support policy. Accordingly, this study analyzed the effect of government support on management performance of ICT venture companies. For empirical analysis, the data from the 2016 ICT venture panel survey was collected, and 687 and 538 companies were selected to analyze the effect of funding and R&D support, respectively. Then, through propensity score matching, companies that received government support and companies with similar characteristics (control group) were compared and analyzed. As a result of the analysis, it was found that funding support had a significant effect on the growth potential of ICT venture companies, and R&D support had a significant effect on the stability of ICT venture companies. This means that there is a difference in management performance of ICT venture companies depending on the type of government support. Through this study, it was possible to confirm the effect of government's policies, and various support policies for specific purposes should be pursued to foster ICT venture companies. In addition, for the continued growth of ICT venture companies in the future, it will be necessary to consider package (technology, management, commercialization, etc.) support rather than individual funding support or R&D support.

• Journal of Convergence for Information Technology
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• v.11 no.5
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• pp.111-117
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• 2021

With the rapid development of advanced science and technology including the 4th industrial revolution, the future battlefield environment is evolving at a rapid pace. In order to actively respond to issues such as reduction of military resources and shortening of service period, and to emphasize the realization of human-centered values, the Ministry of National Defense is re-establishing the role of the Army in accordance with the defense reform and is promoting the Warrior Platform, a next-generation individual combat system. In this paper, we intend to present the optimal warrior platform architecture suitable for the Korean Army by realizing the concept of future ground operations and analyzing overseas cases. We analyze the essential abilities required of individual combatants and the abilities required for each unit type, and specifically presents a plan for integration and linkage of warrior platform equipment. We also propose an efficient business promotion direction by presenting the data flow and power connection diagram between the devices that need integration and interworking.

• The Journal of the Convergence on Culture Technology
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• v.9 no.2
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• pp.533-543
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• 2023

This study explores the influence of the COVID-19 pandemic on the Korean art market and contrasts the classic hedonic method of art price prediction with the Artificial Neural Network technique. The empirical analysis of this paper utilizes 14,639 observations of Korean art auction data from 2015 to 2021. There are three types of variables in this study: artist-related, artwork-related, and sales-related. Previous studies have suggested that these three types of variables influence art prices. The empirical findings in this research are in twofold. First, in terms of RMSE and R², the Artificial Neural Network outperforms the hedonic model. Both techniques discover that sales and artwork variables have a greater impact than artist-related attributes. Second, when the primary factors of art price are controlled, Korean art prices are found to fall dramatically in 2020, shortly following the onset of COVID-19, but to rebound in 2021. The main lesson in this study is that the Artificial Neural Network enhances art price prediction and reduces information asymmetry in the Korean art market even in the face of unanticipated turmoil such as the COVID-19 outbreak.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.373-379
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• 1990

Lactic acid bacteria(LAB) were isolated from fermenting Kimchi and were cultivated in filter-sterilized Chinese cabbage juice individually or in combination. LAB isolated were Lactobacillus leichimannii, Lac. fermentum, in addition to the already known Leuconostoc mesenteroides, Lac. plantarum, lac. brevis and pediococcus pentosaceus. Lac. leichimannii, Lac. fermentum and Lac. sake, the early lactobacilli, were high in number exceeding $10^4cells/ml$ at 0 time and multiplied up to $10^9cells/ml$ altogether at the 3rd day of kimchi fermentation. When the representative LAB were cultivated singly in Chinese cabbage juice with or without 3.0% NaCl, one strain of Leu. mesenteroides and La. leichmannii were not different in acid producing ability while the other strain of Leu. mesenteroides and Lac. fermentum Lac. plantarum, produced less acid when NaCl was present. When the bacteria in combination were cultivated in Chinese cabbage juice with 3.0% NaCl, the presence of Leu. mesenteroides was essential to eliminate the lag phase in acid production with higher amounts of acid produced than without. The total number of lactobacilli in the mixture of kimchi ingredients was about $2.9{\times}10^4 cells/ml$ while the number of Lac. plantarum was 7.3 cells/ml. The number of Lac. plantarum in individual ingredients were normally in the range between $0.0{\sim}240cells/g$ except garlic sold in ready-to-use form with $9.0{\times}10^3 cells/g$.