• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• 산업경영시스템학회지
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• 제45권4호
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• pp.142-149
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• 2022

This study attempts to analyze the economic impact of the service robot industry using Input-Output analysis, which is conducted based on Demand-driven model, the Leontief price model, the Backward and Forward Linkage Effects, and the Exogenous Methods. In a Demand-driven model analysis, we can conclude that the service robot industry contains characteristics of both the manufacturing industry and the service industry, which causes a positive impact on the overall industry by compensating for the weaknesses of the two industries. The Leontief price analysis indicates when wages in the service robot industry increase, prices related to robot manufacturing also increase. Also, when profits in the service robot industry increase, prices related to service provision increase, too. The Backward and Forward Linkage Effects analysis shows that the service robot industry is highly sensitive to the current economic condition and has a great influence on the service industry. The service robot industry can highlight the aspect of service characteristics when the manufacturing industry is in recession and vice versa. In addition, the service robot industry can be regarded as a value-adding and domestic economy promoting industry which utilizes knowledge of information and communication technologies. It is important to foster the service robot industry in South Korea, which is in economic recession to provide an opportunity to stimulate the growth of both service and robot industries.

• 한국조리학회지
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• 제16권2호
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• pp.308-321
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• 2010

본 연구는 다식 제조 시 감미와 결착제로서 꿀과 올리고당을 사용하고, 마 분말 첨가량을 달리하여 만든 쌀다식의 기계적 검사와 관능검사를 실시하여 마 분말을 첨가한 쌀다식 제조의 최적의 배합비를 구하고자 하였다. 수분함량은 꿀 첨가군이 올리고당 첨가군보다 낮았으며, 당도는 더 높게 나타났다. 색도는 꿀 첨가군보다 올리고당 첨가군이 L, a값은 높았으며, b값은 낮은 것으로 나타났다. 경도, 씹힘성, 검성, 응집성은 꿀 첨가군과 올리고당 첨가군 모두 대조군이 가장 낮았으며, 꿀 첨가군보다 올리고당 첨가군이 모든 항목에서 더 높은 수치를 나타내었다. 기호도 검사의 결과 외관, 마의 맛, 단맛, 전반적인 기호도에서는 마 분말 20% 첨가군이 가장 기호도가 높다고 평가되었다. 이상의 결과를 토대로 볼 때 마 분말의 첨가는 쌀다식의 기호도를 높여주고, 꿀과 올리고당을 이용한 다식 제조 시 마 분말 20%를 첨가하는 것이 가장 좋다고 사료되며, 본 연구는 다식의 제조 시 꿀과 올리고당을 감미 와 결착제로 사용하였으나 차후에 더욱 다양한 감미료와 보존성, 첨가비율을 달리하여 제조한 다식의 연구가 필요하리라고 본다.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• 한국조리학회지
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• 제16권1호
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• pp.13-23
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• 2010

이 논문의 목적은 트레할로스를 설탕 대체제로 사용하여 만든 머핀의 최적 배합을 개발하는 것이다. 저장기간 동안(0, 1, 3, 5일) 머핀의 특성과 노화에 대한 트레할로스의 영향은 높이, 부피, 무게, 비용적, 굽기 손실률, 영상분석, 색도, 조직감 측정 그리고 관능 평가에 의해 측정되었다. 트레할로스를 첨가한 머핀의 껍질 두께는 트레할로스 첨가량이 증가할수록 얇아지는 결과를 보였다. 저장 기간동안 머핀의 명도(L값)는 증가하였으나, 트레할로스를 첨가하지 않은 머핀은 감소하였다. 황색도(b값)는 트레할로스 첨가량이 증가할수록 유의적으로 증가하였다. 머핀의 경도는 트레할로스 첨가에 의해서 감소하였으나, 탄성은 트레할로스 첨가에 의해 유의적으로 증가하였다. 마지막으로 관능평가는 질감, 맛, 전체적인 기호도에서 트레할로스 25% 첨가 머핀이 가장 좋은 점수를 보이는 것으로 나타났다.

• Advances in concrete construction
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• 제11권5호
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• pp.419-428
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• 2021

The pH of cement-based materials (CBMs) is an important factor for their durability, sustainability, and long service life. Currently, the use of supplementary cementitious materials (SCMs) is becoming mandatory due to economic, environmental, and sustainable issues. There is a decreasing trend in pH of CBMs due to incorporation of SCMs. The determination of numerical values of pH is very important for various low and high volume SCMs blended cement mortars for the better understanding of different defects and durability issues during their service life. In addition, the effect of cement hydration and pozzolanic reaction of SCMs on the pH should be determined at initial and later ages. In this study, the effect of low and high-volume fly ash (FA) and ground granulated ballast furnace slag (GGBFS) cement mortars in different curing conditions on their pH values has been determined. Thermal gravimetric analysis (TGA) was carried out to support the findings from pH measurements. In addition, thermal conductivity (k-value) and strength activity indices of these cement mortars were discussed. The results showed that pH values of all blended cement mortars were less than ordinary Portland cement (OPC) mortar in all curing conditions used. There was a decreasing tendency in pH of all mortars with passage of time. In addition, the pH of cement mortars was not only dependent on the quantity of Ca(OH)₂. The effect of adding SCMs on the pH value of cement mortar should be monitored and measured for both short and long terms.

• 한국유통학회지:유통연구
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• 제15권3호
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• pp.111-137
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• 2010

본 연구는 서비스 시장에서의 지각된 품질과 개인가치간의 인과적 관계 및 고객의 인지욕구에 따른 온 오프라인상의 조절효과에 대해 실증분석하였으며 이를 통해 개인가치에 대한 서비스 전략과 마케팅 관리의 중요성을 제시하고 있다. 서비스 시장에서 서비스 제공자와 구매자간의 장기적 거래관계의 중요성이 크게 부각됨에 따라 관계구축 및 강화에 매우 중요한 역할을 하는 개인가치에 관한 연구는 학계뿐만 아니라 실무적으로도 고객관계관리의 관점에서 시사하는 바가 크다고 할 수 있다. 실증분석을 위해 대형마트(할인점)와 인터넷 쇼핑몰을 이용하는 고객을 대상으로 설문을 통해 데이터를 수집하였으며 온 오프라인의 비교분석을 통한 차이검증을 위한 인과적 구성모델에 대해 구조방정식 모델분석을 통해 가설검증하였다. 구성모델에 대한 분석결과 물리적 환경, 상호작용 품질, 그리고 결과품질로 구성된 지각된 품질은 안정적 삶, 사회적 인식, 사회적 통합으로 구성된 서비스 개인가치에 통계적으로 매우 유의한 정(+)의 영향을 미치는 것으로 나타났으며 집단간 차이효과분석을 통해서도 온 오프라인에 따른 조정효과는 온라인에서보다는 오프라인에서 더 유의한 것으로 나타났다. 그리고 온라인상에서의 서비스에 대한 인지욕구가 높을 때보다는 오프라인상에서의 서비스에 대한 인지욕구가 높을 때 개인가치에 더 유의한 영향을 미치는 것으로 나타났다. 마지막으로 본 연구의 구성모델에 대한 적합도 역시 수용할만한 수준인 것으로 나타났다.

• 한국전자통신학회논문지
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• 제9권11호
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• pp.1323-1330
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• 2014

민원 서비스 지원은 정부와 시민, 시민과 시민 사이의 상호 작용이 중요한 가치를 가지며, 시민들 사이의 참여가 매우 중요하다. 이런 시민들 사이의 상호 작용은 소셜 네트워크 서비스와 같은 공개된 서비스에서 자신의 상황 정보를 불특정 다수의 여러 사람과 공유함으로써 앱의 사용을 확산시킬 수 있다. 모바일 기반의 소셜 네트워크 서비스는 정부와 시민간의 상호 작용을 증대시키고 사용자의 상황 정보를 SNS에 게시하기 위한 다양한 센서들을 내장하고 있다. 본 논문에서는 위치 기반의 상황 정보를 이용하여 안드로이드 기반의 민원 서비스를 위한 소셜 네트워크 애플리케이션을 제안하였다. 실험 결과, 본 논문에서 제안한 애플리케이션은 저성능의 시스템에도 적용 가능하고, 높은 성능을 나타내므로 사용자의 위치에서 가장 가까운 SNS에 콘텐트를 추가하면, 근거리에 있는 사용자들은 새로운 정보를 감지하여 콘텐츠를 공유할 수 있다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• 한국조리학회지
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• 제24권1호
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• pp.114-121
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• 2018

This study developed a new yanggaeng(red bean sweet jelly) by adding Peucedanum japonicum powder from 5% to 20%. It has been evaluated its physicochemical, sensory characteristics and antioxidant activity. The DPPH radical scavenging activity of Peucedanum japonicum powder was 40.53% and the total phenolic compound content was 13.36 mg/100 g. Moisture content of yanggaeng with Peucedanum japonicum powder added 5~15% was 50.24~48.32% significantly higher than in the control group(p<0.05). The hardness of yanggaeng was $2,748.25g/m^2$in control and the PY5 and PY10 were $4,012.05g/m^2$ and $4,019.40g/m^2$ respectively, significantly higher than control(p<0.05). However, when the amount of Peucedanum japonicum powder was increased by more than a certain rate, it decreased again, as $2,155.39g/m^2$ in PY20. As a result of the acceptance test of the yanggaeng, the flavor of yanggaeng with Peucedanum japonicum powder was evaluated significantly higher than control(p<0.05), but PY20 was 5.20 not significantly difference with PY10. The overall acceptance of the yanggaeng showed the lowest value of 4.00 in the control, PY15 showed significantly high value as 7.80(p<0.05). Compared with the control, the acceptance of samples with Peucedanum japonicum powder 5~15% was higher than that of control. It was concluded that 10% and 15% of the Peucedanum japonicum powder could be added for the development of the yanggaeng. According to the above study result, to enhance the utilization of Peucedanum japonicum for developing functional food would be possible, and a new yanggaeng product by adding Peucedanum japonicum would have good potential.