• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2000.04a
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• pp.86-89
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• 2000

통신 서비스에 대한 고객만족은 경쟁력의 원천이 되고 통신사업자는 이를 가장 효과적으로 개선할 수 있는 방법을 지속적으로 찾는다. 고객만족이 외부에서 측정되는 품질지표라면, 통신사업자의 내부 프로세스 성과지표, 통신서비스의 품질이나 성능 지표들은 내부 품질지표 이다. 본 고에서는 경쟁시장에서 소비자의 선택권이 강화된 시기에 통신사업자가 고객가치 향상을 위한 노력의 결과인 외부 고객만족도 (CSI) 조사 결과와 내부 서비스품질지수 (QOSI) 측정 결과를 상호 연계하여 분석하는 틀을 제시하고, 한정된 경영자원(인적, 물적) 투입의 우선순위 결정에 활용은 물론 고객만족도의 변화를 예측할 수 있는 방안을 개념화하고 적용모형을 예시하였다.

• Proceedings of the Korean Information Science Society Conference
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• 2007.06b
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• pp.68-73
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• 2007

홈 네트워크 기술의 발전과 더불어 관련 미들웨어 기술의 중요성이 높아지고 있다. 미들웨어 기술 중 하나인 UPnP로 네트워크를 구성할 때 유사한 서비스를 제공하는 디바이스들이 여럿 존재하는 경우라면 사용자의 의도에 적합한 선택이 가능해야 한다. 본 연구에서는 규칙 언어에 기반을 둔 적응형 아키텍처를 통해 이러한 문제를 해결한다. 제안하는 적응형 디바이스 컨트롤은 기존의 UPnP 구조를 변형 시키지 않고 새로운 규칙 관리자를 도입하여 호환성을 유지하였다. 프린터기를 이용한 가상 시나리오를 구상하고, 이에 맞춰 UPnP 네트워크를 구현함으로써 아키텍처의 타당성을 검증해 본다.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.114-122
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• 2017

N-nitrosamines can be produced in the process of heating, processing, storage and packaging. Migration specifications for N-nitrosamines exist only for rubber baby bottle nipples, which are regulated by the Ministry of Food and Drug Safety (MFDS). There is no regulation for other food contact substances (FCS) and studies on N-nitrosamines migration from FCS are rather limited. A pilot study showed an increase in N-nitrosamines contents when cooking instant noodles. Thus, the migration from the packaging was suspected and it was necessary to monitor the migration of N-nitrosamines from food packaging materials and to examine the change in N-nitrosamines contents when cooking instant foods. Three N-nitrosamines, NDMA (N-nitrosodimethtlamine), NDEA (N-nitrosodiethylamine), NDBA (N-nitrosodibutylamine), were analyzed in migration test solutions from plastics such as polyethylene, polypropylene and polystyrene, papers and aluminium containers. In all test solutions, N-nitrosamines were detected less than method quantitation limits (MQLs). Food samples were also investigated to ensure that there is no effect from food contact substances when cooking instant foods. In retort sauces such as curry, black soybean sauce and tomato sauce, NDMA concentration was ranged from 0.54 to $3.81{\mu}g/kg$, but there were no significant differences between unheated and heated samples. However, the NDMA contents were significantly increased in most of the instant noodle samples tested when cooked (p < 0.05). No effects from the food contact substances or cooking water was observed. Only when the seasoning powder and noodles were cooked together was NDMA detected. Individual components (noodle, seasoning powder or dried vegetable) or other combinations such as noodles and dried vegetables did not generate N-nitrosamines. Therefore, it is speculated that NDMA may be formed from the precursors in noodles and seasoning powders when they are solubilized in a medium of water.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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• pp.450-454
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• 2003

Most small and medium IT enterprises have problems because of the lack of resources, Technology, fund, marketing, advertisement etc. Globalization and Internationalization make the small and medium IT ventures to advance into the overseas market. In korea, Small and medium size IT company have a excellent technology and good potential for the future value. but they have small domestic market and critical competitiveness. So, this paper analysis, reviewed and suggestions to Internationalization.

• Journal of the Korea institute for structural maintenance and inspection
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• v.11 no.3
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• pp.167-175
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• 2007

The relations between data from test methods and conditions in structural elements are considered. NDE(Nondestructive Evaluation) methods are joint application of a test and a basis for interpretation of data obtained in the test. Correct assessments of conditions of elements depend on the inaccuracy and variability in the test data and on the uncertainty of correlations between attributes(what is measured) and conditions(what is sought in the inspection). A full description of the performance of NDE methods considers the relation of test data to condition of elements. The quality of the test data itself is important, but equally important is the interpretation that occurs after the test. To make the decision of the performance of NDE methods, this paper presents mathematical basis to measure the reliability of NDE methods.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.895-902
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• 2012

This study was conducted to understand the Ramyun's selection attributes of Korean adults and examine differences in demographic characteristics and meal intake behavior among three groups of samples divided based on the Ramyun's selection attributes. Self-administered questionnaires were completed by 702 adults, and data were subjected to frequency analysis, chi-square analysis, factor analysis, reliability tests, cluster analysis, and discriminant analysis using SPSS. The results of the study were as follows. The Ramyun's selection attributes for Korean adults investigated were food quality (four variables), price (three variables), and company reliability (four variables). Cluster analysis resulted in the subjects being divided into three groups according to their Ramyun's selection attributes, a high-selection group, mid-selection group, and low-selection group. Three groups of samples classified by Ramyun's selection attributes differed based on demographic characteristics (gender and education level) and meal intake behavior (meal numbers, reason for meal, meal time, and meal size).

• Journal of the Korean Electrochemical Society
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• v.16 no.3
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• pp.99-110
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• 2013

Redox flow batteries are attractive energy-storage devices for renewable energy and peak-power energy control. Even though some prototypes are available already, many new materials are under development for new battery systems. In this reports, redox pairs and theirs properties are explained, by which one can understand issues with redox pairs, such as contaminations, cross-over, ionic selectivity, and solubility. Batteries that have the same redox pairs in both electrode compartments can be operated longer than those with different redox pairs due to the prevention form the cross-contamination. There are undivided redox flow batteries that have no membrane, which is another direction improving cycle life of the batteries.

• Journal of Korea Society of Industrial Information Systems
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• v.22 no.3
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• pp.39-47
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• 2017

The Depth Picture can be Encoded by the Plane Coding Mode that is the Method for Coding Mode by Considering a Part of the Picture as the Plane. In this Paper, we Propose the Method of Determining the Variable-sized Block for Variable Block Coding in the Plane Coding Mode for the Depth Picture. The Depth Picture Can be Encoded in the Plane Coding Through Estimating the Plane Which is Close to Pixels in the Block Using Depth Information. The Variable-sized Block Coding in the Plane Coding can be Applied as Follows. It Calculates the Prediction Error between Predicted Depths by the Plane Estimation and the Measured Depths. If Prediction Error is Below the Threshold, the Block is Encoded by Current Size. Otherwise, it Divides the Block and Repeats Above. If the Block is Divided Below the Minimum Size, the Block is not Encoded by the Plane Coding Mode. The Result of the Simulation of the Proposed Method Shows that the Number of Encoded Block is Reduced to 19% as Compared with the Method Using the Fixed-sized Block in the Depth Picture Composed of one Plane.

• The Korean Journal of Community Living Science
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• v.15 no.1
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• pp.91-104
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• 2004

This study was designed to investigate and evaluate the dietary intake of 30 housewives, aged 35 to 59. The subjects kept daily diet records lot a period of one year. Their mean daily nutrient intakes met or exceeded the RDA (recommended dietary allowance) for all categories except energy, calcium, iron, vitamin A, and vitamin B$_2$. Mean daily calorie intakes were 81.2% of the RDA. The subjects received about 19% of their energy from fat and 15% from protein. Nutrient adequacy ratios (NAR) were 0.60 for calcium, 0.62 for iron, 0.71 for vitamin A, and 0.76 for vitamin B$_2$. The mean adequacy ratio (MAR) was 0.79. Subjects received various nutrients from rice, pork, eggs, and Kimchi. Rice was a major contribute. to many subjects' nutrient intake due to the high amount of consumption. Pork, rice, and vegetable oil greatly contributed to fat intakes while eggs, pork, and beef supplied a high level of cholesterol compared to other foods. Kimchi, anchovies, and milk were the major contributors of calcium, while rice, pork, and Kimchi were the major contributors of iron. These results indicate that the major nutritional problem of middle-aged housewives is an overall inadequate intake of energy, calcium, and iron.