• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• Journal of the Institute of Convergence Signal Processing
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• v.22 no.1
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• pp.20-29
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• 2021

This study developed a smartwatch and a wind speed system in accordance with the necessity of a device that provides the information required in marine leisure. Based on a marine leisure smartwatch with a multi-sensor, a gyro box, and a wind speed system, external data such as GPS, motion, humidity, temperature, air pressure, and heart rate can be collected. In addition, the collected external environment data can be managed through an application on a smartphone, which is an Android-based mobile device. The developed smartwatch and wind speed system are expected to contribute to increasing accessibility and revitalization of the marine leisure industry. In addition, in terms of safety and education, the need for a device that provides marine information is large, so it is expected to increase the possibility of entering the high value-added market and improve the product localization rate.

• Journal of the Korea Convergence Society
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• v.13 no.4
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• pp.271-278
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• 2022

Carbonated drinks are a kind of drink that is popular in our daily lives and are sold mainly among young people. There are many brands of carbonated drinks currently on sale, and most of them emphasize the distinction of texture, and brand images and packages have further commercialized package design as a whole. It is necessary to increase the emotional experience of soda package design, which can increase the added value of the brand. Sensibility is the most common psychological experience in humans and is the subjective experience and feeling of things. By combining the emotional experience with the package design of carbonated drinks, it provides more emotional user experience while purchasing carbonated drinks, realizing diversification of product package designs and satisfying consumers' emotional needs. This paper first examines the package design of carbonated drinks, I hope it will be an implication if you increase the emotional experience of soda package design.

• Journal of KIBIM
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• v.11 no.4
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• pp.31-41
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• 2021

Digital twins between "BIM Digital Model-Physical Prototype Model" will be built for Noise Barrier tunnel(NBT) that meet the definition of N.G smart city facilities derived from previous studies to build a data flow that connects data at each stage of design, construction, and operation. In this process, BIM design automation tools are created and utilized, and consistent transmission of member and attribute data is performed by converting them into IFC format. Through this, the purpose is to improve the labor-intensive environment required from the design stage of the NBT and to consistently maintain the information required for subsequent production and construction. This includes achieving changes in the construction industry based on digital transformation by unifying various data formats used differently for each industry from design to operation. In addition, it demonstrates that information exchange in the maintenance and management stages is possible based on the data exchange of the established digital twin and aims to improve the existing labor-intensive environment and expand operability between digital and physical information. As suggested in previous studies, the implementation of digital twins in these N.G smart city facilities includes the possibility of building an environment that adds to the possibility of high value-added product platforms as well as the function of big data platforms targeting existing smart cities.

• Textile Coloration and Finishing
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• v.33 no.4
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• pp.191-201
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• 2021

In this study, an eco-friendly indigo reduction system(scale up reduction, use of buffer solution, and pH control) using baker's yeast(Saccharomyces cerevisiae) was applied for natural indigo(Polygonum tinctorium) dyeing of Hanji fabric and Hanji-mixture fabric(Hanji/Cotton, Hanji/Silk). The effect of concentration of baker's yeast, repeat dyeing, and bath reuse was investigated in terms of dye uptake indicating reduction power. And the oxidation-reduction potential(ORP) was monitored. We also evaluated color properties and colorfastness according to the color strength. The yeast concentration did not significantly affect the maximum reduction power. However, the highest yeast concentration was effective in improving the initial dye uptake, and its the reduction retention power was the most excellent. Even on the last reduction day, the effect of increasing the dye uptake by repeat dyeing was observed. And it was confirmed that the reduction bath could be reused for up to 30 days by supplementing yeast at the end of reduction. For all the fabrics used, deeper and darker PB color were obtained by repeat dyeing. As dyeing was repeated, purplish tint got stronger on the Hanji/Silk fabric compared to other fabrics. Regardless of the composition of Hanji fabrics and color strength, washing and dry cleaning fastness were relatively good with above rating 4-5, and fastness to rubbing and light were acceptable with a rating 3-4 ~ 4-5. The eco-friendly natural indigo dyeing process using niram and baker's yeast would offer global marketability and diversity of Hanji product as a sustainable high value-added material.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.3
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• pp.249-257
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• 2022

In recent years, if we order food by easily accessing the online market with our smartphone, we can receive the product in a fresh state at dawn the next day. Cold chain is an industry that can create high added value because it has both the characteristics of general logistics and sensitivity to temperature. Based on the electrical specifications derived from the reefer container capacity requirement investigation, we proved that power supply to up to 33 reefer containers can be made by using three additional auxiliary power supplies which are applied for freight trains in Korea. In this paper, we conducted a research on a design of power supply system for freight train reefer container based on simulation as a basic research necessary for low-temperature distribution and cold chain construction based on the reefer container railroad. Consequently, the simulation was conducted using the three-phase inverter diagram in PSIM and the SVPWM (3-harmonic injection method) control technique, and it was verified that the required power voltage was satisfied with 622V_dc, which is lower than the input voltage of general SPWM of 718V_dc. The details of this paper could be used as a foundational study for constructing cold chains based on a reefer container dedicated to freight trains in the future.

• International conference on construction engineering and project management
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• 2009.05a
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• pp.962-969
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• 2009

The market of building construction has been competitive in Hong Kong, perhaps as anywhere else in the world. The barrier to entry is low because there are relatively low requirements on the three factors of production - technology, manpower and finance. The prevailing building technology is traditional and labour-intensive. There is also not much need of capital because clients' periodic payments have been the main source of project finance. Further, capitalizing on trade sub-contracting, contractors have been able to keep their direct labour-force small and to transfer much of their business risk to the sub-contractors. Based on interviews to solicit the perception of a sample of building contractors on the particular issues of construction finance, we present the findings in this paper and discuss the various implications. We believe that the current practice of construction financing is both the cause and effect of the competition within, and the competitiveness of, the building construction sector in Hong Kong. We conclude that the building construction sector is "locked or stuck" in this "equilibrium" of traditional technology, reliance on clients' finance and exploitation of sub-contracting. In this "equilibrium" state, there is hardly any motivation for contractors to engage themselves in product or process innovation. Consequently, any talk of industry reform or innovation could only remain just that. We believe that this problem is not unique in Hong Kong. The building construction sector in many other developed and developing economies is posed with similar if not the same problems and constraints. We conclude that there has to be some "external forces" to bring this "equilibrium" state to a higher level "equilibrium" one where higher value-added building construction services are supplied and demanded. This is a state where building contractors possessing innovative technology, better financial and manpower resources could thrive to build better buildings with innovative building methods and processes.

• Animal Bioscience
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• v.36 no.5
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• pp.797-809
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• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.198-206
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• 2010

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

• Membrane and Water Treatment
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• v.15 no.3
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• pp.107-115
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• 2024

This study proposes the recycling of MVS as a value-added product for the removal of phosphate from aqueous solutions. By comparing the phosphate adsorption capacity of each calcined adsorbent at each temperature of MVS, it was determined that the optimal heat treatment temperature of MVS to improve the phosphate adsorption capacity was 800 ℃. MVS-800 suggests an adsorption mechanism through calcium phosphate precipitation. Subsequent kinetic studies with MVS-800 showed that the PFO model was more appropriate than the PSO model. In the equilibrium adsorption experiment, through the analysis of Langmuir and Freundlich models, Langmuir can provide a more appropriate explanation for the phosphate adsorption of MVS-800. This means that the adsorption of phosphate by MVS-800 is uniform over all surfaces and the adsorption consists of a single layer. Thermodynamic analysis of thermally activated MVS-800 shows that phosphate adsorption is an endothermic and involuntary reaction. MVS-800 has the highest phosphate adsorption capacity under low pH conditions. The presence of anions in phosphate adsorption reduces the phosphate adsorption capacity of MVS-800 in the order of CO 3 2-, SO 4 2-, NO 3- and Cl-. Based on experimental data to date, MVS-800 is an environmentally friendly adsorbent for recycling waste resources and is considered to be an adsorbent with high adsorption capacity for removing phosphates from aqueous solutions. This paper combines the advantages of gray predictor and AI fuzzy. The gray predictor can be used to predict whether the bear point exceeds the allowable deviation range, and then perform appropriate control corrections to accelerate the bear point to return to the boundary layer and achieve.