• Asia Marketing Journal
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• 제6권2호
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• pp.3-22
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• 2004

기존 연구에서는 주로 유통업자 브랜드와 제조업자 브랜드는 경쟁관계로 보았다. 하지만 본 연구에서는 유통업자 브랜드가 제조업자 브랜드를 소재 브랜드로 사용하면 유통업자 브랜드에 대한 소비자들의 저품질 인식을 변화시킬 수 있다는 측면을 이론적, 실증적으로 밝히고자 하였다. 연구결과 유통업자 브랜드가 제조업자 브랜드를 소재 브랜드로 사용하면 지각된 품질과 구매의도가 향상되는 것으로 나타났다. 그리고 제조업자 브랜드와 제품의 일치 정도가 중간일 때 소비자가 가장 긍정적인 반응을 보이는 것으로 나타났다. 이 관계에서 기능적 위험이 조절변수 역할을 하는 것으로 나타났는데 기능적 위험이 높을 때는 소비자들이 유통업자 브랜드와 제조업자 브랜드의 높은 일치성의 경우에 더 좋은 반응을 나타냈으며, 기능적 위험이 낮을 때는 중간정도 일치할 때 더 좋은 반응을 나타냈다.

• Journal of Biosystems Engineering
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• 제38권2호
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.457-468
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• 2003

Active ingredients have been around in cosmetics for a long time but have they really resulted in active cosmetic products\ulcorner In order to achieve this, the right active needs to be delivered to the right location at the right concentration for the correct period of time. And the extent (and therefore the concentration) of this delivery depends on the formulation. From a rather theoretical approach based on the polarity of the active ingredient, the stratum corneum and the oil phase, the Relative Polarity Index was established that enables the selection of a suitable emollient for ensuring skin penetration of the active ingredient. Practical examples subsequently show the validity of this approach that demonstrates that one can regulate the delivery of an active molecule (and therefore the efficacy of a cosmetic formulation) by selection and control of the emollient system. Cosmetic formulations are generally quite complex mixtures and subsequent experiments using different emulsifier systems indicated that this component of a cosmetic formulation could also have an impact on steering the active ingredient to the right layer of the skin, although it is too early to be able to derive general rules from this.

• 한국식품영양학회지
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• 제29권4호
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• pp.573-582
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• 2016

The objective of the current study was to compare the execution of hygiene and safety management according to the characteristics of children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. To this end, the study conducted surveys of 73 public and private pre-schools with fewer than 100 children in district A from July 30 to October 31 2015. The differences were evaluated by t-test and analysis of variance. The confidence and validity of the results were analyzed by six food ingredient and facilities management questions, three personal hygiene and facilities management questions, four environmental management questions, and five storage and treatment management questions; for a total of 18 questions. The cumulative distribution of the four factors was 61.569%, and the Cronbach's alpha was 0.821, which indicated that the results were reliable. The results revealed that public pre-schools (a) and home-based pre-schools (b) had different levels of food ingredient and facility management, but no differences in the number of cooks, number of children served, type of food distribution, and the existence of mass food service facilities. The results of the study may be used to develop hygiene and safety management manual and educational contents to promote the health of the children served.

• 전기학회논문지P
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• 제63권4호
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• pp.327-332
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• 2014

In this paper, the temperature distribution according to the property change of the insulating oil of the power transformer and max temperature were predicted through the ductility interpretation which heat-flow is coupled. By using CFD (Computation Fluid Dynamics) for the interpretation, the temperature distribution of 154kV the class single phase power transformer was predicted. The power loss causing the temperature rise of the transformer was changed to the heat source and we used as the input value for the heat-flow analysis. The temperature distribution was predicted according to the change of the density, specific heat, thermal conductivity and viscosity, that is the ingredient having an effect on the temperature rise of the transformer oil. The mineral oil of 4 kinds used in domestic and international based on the interpreted result was selected and the temperature distribution according to each load and Hot Spot temperature was predicted.

• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 대한전기학회논문지:전기물성ㆍ응용부문C
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• 제50권6호
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• pp.276-280
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• 2001

This paper presents the result of a study on the distribution characteristics of salt contaminants in the west coast region, from Inchon to Yearsoo, of South Korea. To evaluate the distribution characteristics of salt contaminants, we had measured the equivalent salt deposit density(ESDD) with brush wiping method for thirteen month(from May 1999 to June 2000). Under the consideration on the measuring interval and method, normalization method was applied for the ESDD data. Besides the measurement, the chemical analysis (chromatography) was carried to investigate the relationship, between the electrical property and the amount of specific ingredient, such as sodium, magnesium and chloride. From the result, we could get the representative value of contamination for each site and distribution characteristics of salt contaminants with the distance from sea in the west coast.

• Carbon letters
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• 제4권2호
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• pp.79-85
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• 2003

MCMB (mesocarbon microbeads) has been synthesized from coal tar pitch, petroleum pitch and polymer compound generally. But yield of MCMB was low about 20~40 wt% and was not above 50 wt%. Neither MCMB was replaced with natural graphite because of economic performance, refining MCMB, and control of the particle size distribution. This study was performed to elevate yield of MCMB and to develop technique of particle size distribution. As the result, yield of MCMB that was synthesized from coal tar pitch increased more than 60 wt% about raw material and particle size of MCMB was restrained according to control of QI (quinoline insoluble) ingredient in raw pitch, heat treatment temperature and time.

• 유통과학연구
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• 제17권6호
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• pp.57-63
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• 2019

Purpose - This research is to review the state of standard labeling compliance and identify the factors that are conducive to compliance with the Labeling Standards of the Health Functional Foods Act in internet distribution. Research design, data, and methodology - We checked 9 labels including product name, expiration date, manufacturing date, raw material, ingredient, operative dose, nutritional information, daily intake, and functional effect which are based on Labeling Standards of the Act from 100 health functional foods in the internet shopping malls. These 9 structure & function claims were compared using a Chi-square test. Results - There was a statistically significant difference in the use of standard labeling between domestic product and imported products (p<.001). The related strength between these two variables showed a moderate effect size. Also, there was a statistically significant difference between accredited advertising/unaccredited advertising distinction and use of standard labeling (p<.001). The related strength between these two variables showed a moderate effect size. Conclusions - The Labeling Standards of the Act were not followed and found to be related to imports or unauthorized advertising in internet distribution. The information displayed according to the Labeling Standards was only about 2 on the average, so many labels have been posted unreadably without arrangement.

• 한국식품조리과학회지
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• 제26권3호
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.