• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.81-88
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• 2001

This study is to investigate attitude by college students toward transformation of traditional food into fast food style. Data were collected from a convenient sample of 340 students who were enrolled in colleges in Busan metropolitan area. Bivariate analyses with sociodemographic characteristics were made on attitude including evaluation on effects of western fast food taking on eating practice, comparison of willingness to take western-brand fast food with traditional food in fast food style, evaluation of domestic-brand fast food, need and probability of success of operation of fast food restaurant serving only traditional food, list of kinds of traditional food could be in fast food, perceived obstacles to develop traditional food in fast food style and intention to utilize fast food restaurant serving only traditional food if available.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.27 no.1
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• pp.1-12
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• 1991

An experiment has been carefully designed and performed to verify the theory for the echointergration technique of estimating the density of fish school by the use of steel spheres in a laboratory tank. The spheres used to simulate a fish school were randomly distributed throughout the insonified volume to produce the acoustic echoes similar to those scattered from real fish schools. The backscattered echoes were measured as a function of target density at tow frequencies of 50kHz and 200kHz. Data acquisition, processing and analysis were performed by means of the microcomputer-based sonar-echo processor including a FFT analyzer. Acoustic scattering characteristics of a 36cm mackerel was investigated by measuring fish echoes with frequencies ranging from 47.8kHz to 52.0kHz. The fluctuation of bottom echoes caused by the effects of fish-school attenuation and multiple scattering which occurred in dense aggregations of fishes was also examined by analyzing the echograms of sardine schools obtained by a 50kHz telesounder in the set-net's bagnet, and the echograms obtained by a scientific echo sounder of 50kHz in the East China Sea, respectively. The results obtained can be summarized as follows: 1. The measured and the calculated echo shapes on the steel sphere used to simulate a fish school were in close agreement. 2. The waveform and amplitude of echo signals by a mackerel without swimbladder fluctuated irregularly with the measuring frequency. 3. When a collection of 30 targets/m super(3) lied the shadow region behind another collection of 5 targets/m super(3), the mean losses in echo energy for the 30 targets/m super(3) were about -0.4dB at 50kHz and about -0.2dB at 200kHz, respectively. 4. In the echograms obtained in the East China Sea, the bottom echoes fluctuated remarkably when the dense aggregations of fish appeared between transducer and seabed. Especially, in the case of the echograms of sardine school obtained in a set-net's bagnet, the disappearance of bottom echoes and the lengthening of the echo trace by fish aggregations were observed. Then the mean density of the sardine school was estimated as 36 fish/m super(3). It suggests that when the distribution density of fishes in oceans is greater than this density, the effects of fish-school attenuation and multiple scattering must be taken into account as a possible source of error in fish abundance estimates. 5. The relationship between mean backscattering strength (, dB) and target density ($\rho$, No./m super(3)) were expressed by the equations: =-46.2+13.7 Log($\rho$) at 50kHz and =-43.9+13.4 Log($\rho$) at 200kHz. 6. The difference between the experimentally derived number and the actual number of targets gradually decreased with an increase in the target density and was within 20% when the density was 30 targets/m super(3). From these results, we concluded that when the number of targets in the insonified volume is large, the validity of the echo-integration technique of estimating the density of fish schools could be expected.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.173-185
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• 2018

Effects of three different types of dispersions and flow improving additives composed with fatty acid esters, fatty acid metal salts and amide compound on the vulcanization and the mechanical properties properties of rubber compounds of EPDM and carbon black as fillers. were investigated using Mooney viscometer, moving die rheometer, hardness tester, and universal test machine. The aging characteristics of vulcanized EPDM compounds were also investigated. The Mooney viscosity measured at $125^{\circ}C$ showed a tendency to decrease in the order of amide type> metal salt type > ester type additive. Scorch time showed little or no difference with the addition of ester or metal salt type additives, but the amide type additive shortened a scorch time more than one minute. Rheological measurement data obtained at $160^{\circ}C$ showed that the vulcanization time was faster for metal salt type and amide type additive systems. Delta torque values of EPDM compound increased with metal salt type and amide type additives, but slightly decreased with ester type additive. The tensile strength of the EPDM compound was greatly improved when an ester type additive was added, but the amide type or metal salt type additive had no significant effect. The elongation was significantly improved for metal salt type additive, while the rest were not significantly affected. The tear strength of the EPDM compounds increased with the addition of all kinds of additives, and it increased remarkably in the case of metal salt type additive. Hardness of the EPDM compounds was nearly same value regardless of additive types. The thermal aging of the EPDM blend at $100^{\circ}C$ for 24 h showed little change in the case of metal salt type or amide type additive, but the elongation tends to decrease by 10-20% for all EPDM compounds containing additives.

• Korean Journal of Psychosomatic Medicine
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• v.7 no.2
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• pp.203-212
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• 1999

Objectives : "Alexithymia" mean literally "no word for mood(or emotion)". It is not only a marked constriction in emotional functioning but a deficit in their cognitive processing. We designed this study to investigate the level of alexithymia, psychopathology and personality factors of patients with somatoform disorder and with diabetes mellitus. Methods : The subjects were consisted of patients with somatoform disorder(N=20), patients with diabetes mellitus(N=20), and normal control(N=20). The level of alexithymia, psychopathology and personality factors were assessed by the Toronto Alexithymia Scale(TAS), the Symptom Checklist 90-Revision(SCL 90-R), and the Sixteen Personality Factor Questionnaire(16-PF). And we compared demographic characteristics, psychopathology and personality factors among three groups, and assessed the relationship between alexithymia and psychopathology, and between alexithymia and personality factors. Results : The results were as follows. 1) Patients with somatoform disorder showed significantly higher TAS scores compared to patients with diabetes mellitus and the normal control group. 2) Patients With somatoform disorder showed significantly higher scores of somatization, anxiety scales than patients with diabetes mellitus and the normal control group, and showed significantly higher scores of obsessive-compulsive, depression, phobic anxiety, psychoticism scales than the normal control group by the SCL-90-R. 3) The normal control group showed high intelligence scores only as compared to patients with somatoform disorder by the 16-PF. 4) A significant relationship was found between TAS scores and psychopathology in patients with somatoform disorder. 5) All three groups did not shown any correlation between TAS and 16-PF. Conclusion : Patients with somatoform disorder showed higher TAS scores and more multiple psychopathology than patients with diabetes mellitus and the normal controls. A significant relationship was found between TAS scores and psychopathology in patients with somatoform disorder. We suggest that the therapeutic approach to patients with somatoform disorder to express emotions and manage psychopathology, and that the treatment methods of patients with diabetes mellitus aims to improve firstly physical conditions are more helpful.

• Journal of Intelligence and Information Systems
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• v.24 no.3
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• pp.221-241
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• 2018

As we enter the knowledge society, the importance of information as a new form of capital is being emphasized. The importance of information classification is also increasing for efficient management of digital information produced exponentially. In this study, we tried to automatically classify and provide tailored information that can help companies decide to make technology commercialization. Therefore, we propose a method to classify information based on Korea Standard Industry Classification (KSIC), which indicates the business characteristics of enterprises. The classification of information or documents has been largely based on machine learning, but there is not enough training data categorized on the basis of KSIC. Therefore, this study applied the method of calculating similarity between documents. Specifically, a method and a model for presenting the most appropriate KSIC code are proposed by collecting explanatory texts of each code of KSIC and calculating the similarity with the classification object document using the vector space model. The IPC data were collected and classified by KSIC. And then verified the methodology by comparing it with the KSIC-IPC concordance table provided by the Korean Intellectual Property Office. As a result of the verification, the highest agreement was obtained when the LT method, which is a kind of TF-IDF calculation formula, was applied. At this time, the degree of match of the first rank matching KSIC was 53% and the cumulative match of the fifth ranking was 76%. Through this, it can be confirmed that KSIC classification of technology, industry, and market information that SMEs need more quantitatively and objectively is possible. In addition, it is considered that the methods and results provided in this study can be used as a basic data to help the qualitative judgment of experts in creating a linkage table between heterogeneous classification systems.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of Agricultural Extension & Community Development
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• v.21 no.4
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• pp.967-1006
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• 2014

This study attempted to provide policy recommendations in promoting new cooperatives established in agriculture based on the 2012 Cooperative Act. A questionnaire survey was conducted with 195 newly established cooperatives as the policy target of this study. The new cooperatives were classified as three kinds namely as 'Business' Cooperatives', 'Consumers' Cooperatives', 'Social Cooperatives' based on their member attributes and objectives. Interesting to note that, all of these new cooperatives born by the new Act has taken the marketing business as their main stream business. Among the three types, 'Business Cooperatives' are ranked the highest amount of capital shares per person in average, having about 30 members in size. In categorization, 'Business Cooperatives' include farmer cooperatives as majority and employee cooperatives. They are usually involved in both production and marketing and even in processing activities, and have tried to secure their business performance by e-commerce and stable business contracts. Their diverse activities are highly associated with their local community. Consumers' Cooperatives include consumer cooperatives and stakeholder cooperatives in achieving welfare of members. This type has lower share in capital but has over 30 members in a cooperative, taking marketing (distribution) business as main and often take advantage of their social network and physical store. Regional relationships are less than producer cooperatives. 'Social Cooperatives' are established by public interest and have around 10 members and lowest per capital. their business and community activity is similar to the consumer cooperatives. This study recommends the needs of designing suitable business models by these three types of cooperatives in the future, while appropriating their membership size for their tangible business operations. The government policy direction should aim to develop their new business opportunities and its management stabilization, especially in conjunction with the existing agricultural cooperatives (Nonghyup). It must be rather than to provide simply policy supports for establishment. An in-depth study is recommended in this regard.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.263-272
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• 2011

For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.235-244
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• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Journal of Internet Computing and Services
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• v.21 no.1
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• pp.169-178
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• 2020

The reductions of troops/human resources, and improvement in combat power have made Korean Department of Defense actively adapt 4th Industrial Revolution technology (Artificial Intelligence, Big Data). The defense information system has been developed in various ways according to the task and the uniqueness of each military. In order to take full advantage of the 4th Industrial Revolution technology, it is necessary to improve the closed defense datamanagement system.However, the establishment and usage of data standards in all information systems for the utilization of defense big data and artificial intelligence has limitations due to security issues, business characteristics of each military, anddifficulty in standardizing large-scale systems. Based on the interworking requirements of each system, data sharing is limited through direct linkage through interoperability agreement between systems. In order to implement smart defense using the 4th Industrial Revolution technology, it is urgent to prepare a system that can share defense data and make good use of it. To technically support the defense, it is critical to develop Multi Repository Meta-Data Management (MRMM) that supports systematic standard management of defense data that manages enterprise standard and standard mapping for each system and promotes data interoperability through linkage between standards which obeys the Defense Interoperability Management Development Guidelines. We introduced MRMM, and implemented by using vocabulary similarity using machine learning and statistical approach. Based on MRMM, We expect to simplify the standardization integration of all military databases using artificial intelligence and bigdata. This will lead to huge reduction of defense budget while increasing combat power for implementing smart defense.