• 한국식품조리과학회지
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• 제25권3호
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• pp.297-305
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• 2009

This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.

• 한국포장학회지
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• 제14권2호
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• 대한물리치료과학회지
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• 제24권1호
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• pp.49-58
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• 2017

Purpose: To determine the effect of Functional movement screen(FMS) of Healthy subjects. Method: 18 subjects were randomly assigned toFunctional movement screen test. To measure functional movement screen(deep squat, hurdle step, in line lunge, shoulder mobility reaching, active straight leg raise, trunk stability push up, rotary stability). Result: FMS scores were deep squat 2.61score, right hurdle step 2.67 score, lift hurdle step 2.83 score, in line lunge 2.83 score, right shoulder mobility 2.67 score, left shoulder mobility 2.61 score, right active straight-leg raise 3.00 score, left active straight-leg raise 3.00 score, trunk stability push up 2.33 score, rotary stability 1.94 score. Conclusion: FMS can improve functional movement in healthy adults.

• 농촌계획
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• 제21권2호
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• pp.137-147
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• 2015

In this study, consumers who have experience of visiting Jeongsun Arirang Market has been selected as samples to understand the characteristics of agricultural products purchase. For this, double hurdle model was used in order to resolve sample selection problem and obtain consistent estimator. The key points are the following. First, as the age increases(up to 59.8 years), chances of purchasing the products at traditional market increase as income increases. Second, when the residence area is outside of Gangwon-province, the purchase amount of the products increased compared to those from visitors within the Gangwon province. Also, visitors who use public transportations purchase less products compared to those who use their own car. Third, probability of agricultural products increase as the visitors consider positive effect the product purchase leads to the local farmers. Fourth, if the visitors consider the quality of the agricultural products, probability of purchasing agricultural product at the site increases. However, if the visitors consider the freshness of the agricultural products, the purchase amount rather drops. Fifth, the probability of purchase increases as visitors consider the brand of traditional market.

• 한국식품과학회지
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• 제38권1호
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• pp.35-41
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• 2006

Fresh-cut 사과의 미생물학적 품질 보존성 향상을 위해 미생물 생육억제 효과가 크다고 알려진 다양한 hurdle 인자를 개별 평가하고 이들의 병용처리 효과를 검토하여 적용 가능성을 확인하고자 하였다. Chitooligosaccharide와 GSE(grapefruit seed extrat)를 처리한 fresh-cut 사과는 저장 후반으로 혹은 농도가 높을수록 무처리구에 비해 총균수가 증가하는 현상이 나타나 미생물 증식억제를 위한 hurdle로써의 적용이 어렵다고 판단되었다. Citric acid의 경우 malic acid와 유사한 결과를 보였으나 0.75% 이상의 citric acid 처리구에서는 malic acid 처리구와 달리 $18^{\circ}C$ 저장 4일을 전후해 총균수가 증가하는 현상을 보였다. 이에 미생물 증식억제의 주요 hurdle로 malic acid를 선정하였고, 부가적인 hurdle로는 미생물 생육억제 효과를 나타내면서 갈변 및 조직연화를 지연시켜 주는 ascorbic acid와 calcium chloride로 선정하였다. 이들의 최적 dipping solution의 구성 및 함량은 미생물 저해 및 갈변 방지측면을 모두 고려하여 최소 0.25% malic acid: 0.5% ascorbic acid: 0.25% calcium chloride, 최대 0.75% malic acid: 1.0% ascorbic acid: 0.75% calcium chloride로 결정하였다.

• International journal of advanced smart convergence
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• 제11권3호
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• pp.162-169
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• 2022

The purpose of this study is to estimate the determinants of the smoking demands of university students. For this study, a total of four four-year universities and two-year colleges in Seoul and provincial areas were surveyed. The model for analyzing the demand for smoking was applied with a double hurdle model, and determinants to participate in smoking in the first stage and the amount of smoking in the second stage were analyzed. According to the analysis results, the determinants to participate in smoking as a first stage are gender, grade, college type, major category, and parents' income, which have a statistically significant effect, and the analysis of the amount of smoking as a second has been analyzed as the variables that influence gender, grade, college location, major, parents' income type and income amount.

• 한국식품영양과학회지
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• 제41권12호
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• pp.1842-1846
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• 2012

된장과 고추장에 대하여 Bacillus cereus 포자를 $10^5$ spore/g 접종하고 이의 저감화에 적용 가능한 허들로서 additive(95% ethanol 3%, 1% oregano 추출물 0.3%), Joule 가열($95^{\circ}C$, 5분) 및 초고압처리(500 MPa, $45^{\circ}C$, 5분)를 적용하여 Bacillus cereus 포자의 살균효과와 저장성을 분석하였다. 된장에 있어 AJ(additive+Joule 가열) 및 AJP(additive+Joule 가열+초고압) 처리구는 각각 2.80 log 및 3.74 log 감소효과를 보였고 고추장의 경우에는 각각 4.71 log 및 5.60 log 감소를 보여 Joule 가열처리구는 된장과 고추장에 있어서 additive 처리구와 함께 Bacillus cereus 포자의 살균에 상당한 시너지 효과를 나타내는 것으로 판단되었다. 한편 $30^{\circ}C$ 저장시험에서 additive, Joule 가열 및 초고압 병행 처리는 된장 및 고추장에서 낮은 수준의 포자를 유지하는 데에도 유효한 효과를 보여 AJ(additive+Joule 가열) 및 AJP(additive+Joule 가열+초고압) 처리기법은 된장 및 고추장의 Bacillus cereus 포자에 대한 효율적인 살균방법으로서 적용이 가능할 것으로 보였다.

• 한국산학기술학회논문지
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• 제20권10호
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• pp.76-91
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• 2019

그간 진화경제학적 관점에서 산업 고유의 특성에 따라 발생하는 기술혁신 패턴을 고찰하고자 하는 시도가 있어왔다. 본 연구는 국내 제조업을 기술집약도에 따라 고기술산업과 저기술산업으로 구분하고 제품혁신 패턴 및 혁신 성과 결정요인의 산업별 차이를 확인하였다. 기존 연구들은 연구개발 수행에 대한 기업의 의사결정 과정에서 연구개발을 수행하도록 만드는 결정요인을 분석에 반영하지 못했다는 지적이 있다. 본 연구에서는 이러한 문제를 극복하기 위해서 Heckman 표본선택모형과 허들모형을 대안으로 제시하고, "2014년 중소기업기술통계조사" 자료의 1,637개 기업에 대해 분석을 실시했다. 분석 결과 제조업의 중소기업이 수행하는 제품혁신 패턴과 제품혁신 성과에 영향을 미치는 결정요인들에 있어 고기술산업과 저기술산업 간 뚜렷한 차이가 있다는 것을 확인 할 수 있었다. 또한, 기존 연구의 한계점을 극복하기 위해 채택한 연구모형의 확장을 통해서 중소기업 연구개발 수행에 대한 의사결정 과정에서 표본선택편의 문제와 허들로 표현되는 문지방이 있다는 것을 발견할 수 있었다. 본 연구는 산업별 제품혁신 패턴의 특징과 제품혁신 성과 결정요인을 다각적으로 살펴보았고, 중소기업의 연구개발 수행에 대한 의사결정 과정을 더 깊이 이해할 수 있었다는 점에서 학술적 의의가 있다.

• 가족자원경영과 정책
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• 제8권1호
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• pp.79-100
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• 2004

This study attempted to examine the employment instability on consumer's use of credit as a financing medium. The purpose of this study was 1) to examine the effect of employment related factors on consumers' use of credit; 2) to compare the results between the two different economic situations. A conceptual framework was developed based on the permanent income hypothesis, family stress theory, and the previous empirical studies. Using data on working households ih the 1992 and 1998 Survey of Consumer Finances (SCF), double-hurdle analyses were conducted. The results suggested that employment related factors that measured employment stability were significantly related to the likelihood of having an outstanding balance on their credit account but were not the influential factors in determining the amount of the outstanding balance. Among other factors, resources factor played the most significant role in determining both the likelihood of having an outstanding balance and the amount of the balance. Although the 1992 and 1998 data represent economic downturn and economic prosperous period, the effects of the factors including employment instability factors were similar between the two periods. This imply that employment instability has increased even in the economic prosperous period. From the findings, several implications for policy makers, credit industry, and financial educators were suggested.

• 응용통계연구
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• 제29권7호
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• pp.1459-1473
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• 2016

시간의 흐름에 따라 관측되는 경시적(longitudinal) 자료의 경우, 경시적 자료와 생존(survival) 자료가 종종 동시에 수집된다. 이 때 경시적 자료에서 발생하는 결측이 생존자료와의 연관성으로 인해 발생한 무시할 수 없는 결측(non-ignorable missing)이라면, 경시적 자료분석 방법만으로는 두 자료 간의 연관성을 고려하지 않아 독립변수에 대한 효과는 편향된 결과를 얻게 된다. 이러한 문제를 해결하기 위해서 결측의 원인이 생존시간과 연관되어 있으므로 생존모형을 고려하여 불편추정량을 얻기 위해 경시적 자료와 생존자료의 결합모형에 대한 연구가 이루어져 왔다. 본 논문은 경시적 자료의 형태가 영이 많이 존재하는 영과잉 가산자료(zero-inflated count data)와 생존자료의 결합모형을 연구하였다. 경시적 영과잉 가산자료와 생존자료는 각각 허들모형(hurdle model)과 비례위험모형(proportional hazards model)의 부 모형을 적용하였고, 두 부 모형들의 변량효과가 다변량 정규분포를 따른다는 가정을 통하여 결합하였다. 모수의 최우추정법으로 EM 알고리즘을 활용하였고, 추정된 표준오차를 계산하기 위해 프로파일 우도(profile likelihood)를 이용하였다. 최종적으로 모의실험을 통해 두 부 모형의 변량효과 간 상관관계가 존재하는 경우 결합모형이 개별적 모형보다 편의와 포함확률(coverage probability)의 측면에서 더 우수함을 보였다.