• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.553-558
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• 2002

To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~3l%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.

• Food Engineering Progress
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• v.14 no.4
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• pp.359-366
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• 2010

Large-scale preparation steps of antithrombotic materials from wood ear mushroom (Auricularia auricular-judae) were established as follows. Grounded dry wood ear mushroom was extracted with 75% ethanol and its precipitate was extracted with $76^{\circ}C$ water for 2 hr followed by filter pressing. The filtrate was then concentrated by vacuum and extracted with 80% ethanol, and the resulting precipitate was then freeze-dried. The formula of the product was determined using consumer susceptibility tests as follows; mushroom extract 90.5%, high fructose corn syrup 2.0%, $\beta$-cyclodextrin 1.5%, fructo-oligosaccharide 2.0%, pear puree 4.0%. When the packed products were stored at 25, 37, or $45^{\circ}C$ for 8 weeks, there were no noticeable changes in water activity, moisture content, pH, and acidity. The viable cell number of total bacteria was slightly increased during the storage period at 25 and $37^{\circ}C$, The total bacteria were not detected in the product when stored at $45^{\circ}C$. When the product was injected intravenously into rat at the level of 1,000 mg/kg, antithrombotic activities such as activated partial thromboplastin time, thrombin time, prothrombin time, and FIB were increased when compared with the control group. When the product was administrated orally into rat at the level of 500 mg/kg, it showed the same antiplatelet activity to aspirin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1380-1387
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• 2014

The purpose of this study was to develop a mouthwash product with solid fermented oriental medicinal herb (OMH). Solid fermentation of magnolia, liquorice, and cnidium by Phellinus linteus mycelium was carried out successfully when 30% water was added to the medium, whereas 10% brown rice powder was required as an extra nutrient for solid fermentation of mint besides water. The amount of total phenol compounds and DPPH radical scavenging activity of OMH increased significantly (P<0.05) upon solid fermentation. Anti-microbial activities of fermented OMH also increased and were approximately 100-fold greater than those of unfermented samples. Oral pathogens such as Staphylococcus epidermis, Streptococcus pyogenes, Candida albicans, or Streptococcus mutans were used for determination of anti-microbial effects of OMH. Formulation of the mouthwash was developed based on the results of the sensory evaluation. Among seven formulas, the best formula chosen by the sensory evaluation was as follows: mouthwash prepared with 0.075% ethanol extract of solid fermented OMH as a main ingredient, 83.64% hot water extract of mint and clove (100:15, v/v) as a mouthwash base component, and other miscellaneous ingredients, including sodium fluoride, menthol, and surfactants. Data from a consumer's preference test with 30 participants, overall acceptance, and willingness to buy the product developed in this study were all significantly higher for the tested mouthwash compared to mouthwash on the market manufactured with OMH but with a different formula. Duration of freshness of the mouthwash after usage as determined by Breath Checker was not significantly different between the two samples, although the duration of our product was slightly longer than that of the commercial product mentioned above.

• Journal of Information Technology Applications and Management
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• v.20 no.3_spc
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• pp.295-314
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• 2013

These days a great mix of traditional and digital contents such as movie, broadcasting, advertisement, e-books, music, game, animation, cartoon, character, knowledge information, and art performance are widely available. Many more are yet to come, with improved quality and added features. It is expected that all these contents will be evolved into a new breed of convergence content through the process of consolidation, expansion, integration, and recreation. Across the digital ecosystem, a new formula is being added to the industrial structure : 'Information/Content-Platform/Device-Goods/Service.' In the near future, as a result of technological innovation and convergence, the business sector will lose its boundaries as well, as businesses will be forced to look beyond the product itself and focus more on multi-functionality. Especially, in the era of creative economy, more policies need to be crafted in order to procure a new growth engine for the future with the agenda for convergence between humanities and technology. Therefore, the purpose of this paper is to analyze the concept, factors, elements, types, and cases of convergence, which are the essence of content convergence. This analysis, with its focus on the convergence process, will help identify the effects and limits of content convergence as well as the prospects for convergence contents in the smart ecosystem under the creative economic system.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.436-445
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• 2015

The effects of substituting whey protein concentrate (WPC) powder for rice flour in the preparation of seolgiddeok were determined by objective and subjective tests. Milk whey is drained from milk curd as a by-product of the cheese manufactureing process. Whey protein is known as a good nutritional source and is a functional material for many processed foods. WPC contains more than 80% whey protein. The moisture content decreased gradually during storage and the decrease in moisture was less in the control than in the WPC powder substituted groups. The color lightness (L) decreased significantly as the amount of WPC powder increased, wherease redness (a) and yellowness (b) both increased. Texture analyses revealed that the hardness, chewiness, gumminess and adhesiveness of seolgiddeok tended to increase in proportion to the amount of WPC powder in the formula. Seolgiddeok gelatinization was investigated by amylographing. Initial pasting temperature, peak viscosity, hot pasting viscosity and breakdown were low in seolgiddeok prepared with WPC powder substituted for rice flour. Setback had the lowest value in the control. Sensory evaluations revealed that, seolgiddeok prepared with 3% WPC powder had the highest overall acceptability score. These results indicated that WPC seolgiddeok with 3% WPC powder has the best quality.

• Journal of Fashion Business
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• v.21 no.1
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• pp.45-57
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• 2017

This study explored the current implementation status of corporate social responsibility (CSR) among textiles and apparel manufacturers and retailers in Korea, based on the Triple Bottom Line (TBL). We also investigated the provision of information related to CSR practices on the websites of companies. A quantitative content analysis was conducted to analyze the website disclosures of 61 listed companies categorized in the textiles, apparel, shoes, and luxury industry. Analysis was focused on the presence, accessibility, and the level of CSR website disclosure. Seven themes emerged by applying the constant comparison analysis. Using Scott's formula for pi, a high level of inter-coder reliability was achieved, ranging from 0.91 to 0.97. Regarding the three dimensions of CSR suggested in TBL, economic dimension was relatively more emphasized in the website disclosures of most companies, compared to social and environment dimensions. Website disclosures were further investigated, based on the product categories of each company. Limitations of this study and suggestions for future studies are discussed.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.171-177
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• 1999

The objectives of this study is to investigate the optimum reaction conditions and to identify the product formula in the synthesis of a silicone/acrylic resin that curing in moisture at room temperature. By the addition polymerization of monomers, n-butyl acrylate, methyl methacrylate, n-butyl methacrylate, and 3-methacryloxypropyltrimethoxysilane. a quarter polymer was obtained. Among various initiators investigated in this study, 2.2'-azobisisobutyronitrille was found to be the most suitable initiator. The optimum reaction conditions found in this study are 70 wt% of initial solvent amount, 120 minutes of dropping time, 3 times of initiator addition, $82{\sim}105^{\circ}C$ of reaction temperature, and 8 hrs of reaction time. Also, number average molecular weight of $11700{\sim}33100$ and molecular weight distribution of $1.81{\sim}3.44$ were obtained.

• Korean Business Review
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• v.4
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• pp.281-295
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• 1991

Nothing is more incorrect than forecasting. Nevertheless, forecasting is one of the most important business activities for the effective management. There has been rapid changes of the growth rate in every respect of the Korean hospitaity industry, especially the hotel industry, before and after the 88 Olympic Games. Therefore, the hoteliers shall be in need of more-than-ever accourate demand forecasting for the more systematic management and control. Under the above circumstances, this study suggested the best forecasting technique and method for the better sales and operations of the hotel rooms. The number of rooms sold is selected as a dependent variable of this study which is regarded as the best representative factor of measuring the growth rate of the rooms division performance of the hotels. The first step was to select the most verifiable independent variable diferently from the other countries or other areas of Korea. As a result, the number of foreign visitors was chosen. Empirical research, i.e. correlation and multiple regression analysis, shows that this independent variable has a strong relationship with the dependent variable told above. The second procedure was to estimate the number of rooms will be sold in 1991 on the basis of the formula calculated through the multiple regression analysis. Time series technique was conducted using the data of the number of foreign visitors by purpose of travel from 1987 to 1990. For the more correct forecasting, however, it would be desirable to adopt the data from 1989 considering the product or the industry life cycle. In addition, deeper analysis for the monthly or seasonal forecasting method is needed as a future research.

• Journal of Computational Design and Engineering
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• v.3 no.1
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• pp.1-13
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• 2016

The increase of consumer needs for quality metal cutting related products with more precise tolerances and better product surface roughness has driven the metal cutting industry to continuously improve quality control of metal cutting processes. In this paper, two different approaches are discussed. First, design of experiments (DOE) is used to determine the significant factors and then fuzzy logic approach is presented for the prediction of surface roughness. The data used for the training and checking the fuzzy logic performance is derived from the experiments conducted on a CNC milling machine. In order to obtain better surface roughness, the proper sets of cutting parameters are determined before the process takes place. The factors considered for DOE in the experiment were the depth of cut, feed rate per tooth, cutting speed, tool nose radius, the use of cutting fluid and the three components of the cutting force. Finally the significant factors were used as input factors for fuzzy logic mechanism and surface roughness is predicted with empirical formula developed. Test results show good agreement between the actual process output and the predicted surface roughness.

• Journal of Institute of Control, Robotics and Systems
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• v.15 no.7
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• pp.742-752
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• 2009

Engineering design involves the specification of many variables that define a product, how it is made, and how it behaves applied to computer, communication and control fields. Before some variables can be determined, other variables must first be known or assumed. This fact implies a precedence order of the variables, and of the tasks of determining these variables consequently. Moreover, design of complex systems may involve a large number of design activities. In this paper, the activity-activity incidence matrix is considered as a representation of design activity analysis which mainly focuses on the precedence constraint with an object of doing IDEF3 in process-centered view. In order to analyze the activity-activity incidence matrix, a heuristic algorithm is proposed, which transforms an activity-activity, parameter-formula, and parameter-parameter incidence matrix into a lower triangular form. The analysis of the structured matrices can not only significantly reduce the overall project complexity by reorganizing few critical tasks in practice, but also aims at obtaining shorter times considering the solution structure by exploring concurrency.