• The Korea Swine Journal
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• v.12 no.5 s.129
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• pp.126-129
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• 1990

• The Korea Swine Journal
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• v.12 no.6 s.130
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• pp.115-117
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• 1990

• Environmental engineer
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• s.18
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• pp.20-21
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• 1988

• JOURNAL OF ELECTRICAL WORLD
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• no.11 s.119
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• pp.30-33
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• 1986

• Intergrated Energy Industry
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• s.1
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• pp.42-47
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• 2005

• Culinary science and hospitality research
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• v.17 no.4
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• pp.204-218
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• 2011

This research suggests development of medicinal food in the future, establishes a marketing strategy for securing and maintaining customers of medicinal food restaurants and proposes efficient management directions for medicinal food in the food service industry. The higher the level of medicinal food that can satisfy consumer demand for health such as prevention of adult diseases, fat content, Organic food, etc, the more the purchasing motives of medicinal food including repurchase intention and recommendation are shown. The result of the hypothesis testing shows that the purchasing motives in the influencing factors such as prevention of adult diseases, fat content, organic food, food balance have significant influence on satisfaction in the mediating factors. Based on these analysis results, this study offers useful information about medicinal food and management of a restaurant specializing in medicinal food.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.31 no.6
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• pp.351-355
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• 2019

Load resistance factors for the limit state design of vertical caisson breakwaters are presented. Reliability analysis of 16 breakwaters in nationwide ports was conducted to calculate the partial safety factors and they were converted into load and resistance factors. The final load resistance factor was calibrated by applying the optimization technique to the individually calculated load resistance factors. Finally, the breakwater was redesigned using the optimal load resistance factor and verified whether the target level was met. The load resistance factor according to the change of the target reliability level is presented to facilitate the limit state design of breakwater.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.5 no.2
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• pp.66-75
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• 1993

Hydraulic experiments were performed in order to gain an insight into the quantitative differences between the perforated wall caisson and its solid wall counterpart in the local pressure distribution and caisson stability. The results showed that the wave forces acting on local walls were smaller in the perforated wall caisson than in the solid wall caisson. For the caisson stability, the critical weights of the perforated wall caisson also turned out to be smaller than those of the solid wall caisson. The Phenomenon was attributed to the dual effects inherent to the perforated wall caisson, which are the decrease of total horizontal force and the phase difference between the total horizontal and vertical forces.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.4 no.4
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• pp.243-249
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• 1992

Hydraulic experiments were carried out to investigate the hydraulic characteristics of solid and perforated-wall caissons of a mixed type breakwater for regular waves of various heights and periods. It was found that a perforated-wall caisson is more advantageous than a solid caisson for such hydraulic characteristics as reflection. transmission, and runup at the front face of the caissons and that the experimental results agree reasonably well with existing theoretical or empirical relationships. Especially the reflection coefficient of a perforated-wall caisson. mainly governed by the resonance in the wave chamber, was found to be minimum when the width of the wave chamber is approximately a quarter of the wave length in the wave chamber.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.25 no.3
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• pp.101-109
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• 2019

The effect of packaging and storage methods in enhancing the shelf life and improving the postharvest quality of the Korean head cabbage (Brassica rapa) used for wrapping vegetables was studied at 10℃. The wrapping cabbage was packed using four types of packaging and storage materials: (A) Perforated PP film; (B) Non-perforated PP film; (C) PVC film for wrapping; and (D) non-packaged as control. The quality parameters, such as fresh appearance, weight loss, hue angle, moisture content, hardness, and SSC of wrapping cabbage were investigated. The weight loss of wrapping cabbage showed a significant difference between the one packaged with film and the non-packaged as control. The general appearance of Korean cabbage stored at 10℃ was not significantly affected by the packaging treatments. However, Korean head cabbage packaged with perforated film tend to show a better external appearance compared with those exposed to the other packaging during three weeks of storage at 10℃. The inside appearance, hue angle, moisture content, hardness, and SSC, gradually decreased during the storage period. No remarkable change in the measured items were observed in Korean cabbage packaging methods. In this experiment, the Korean cabbage packaged inside a PP film with holes, and stored at 10℃ temperature had the most desirable outcome of extending the head cabbage's shelf life and appearance quality. Results suggest that perforated packaging treatment combined with low storage temperature could be an effective method in prolonging the shelf life of Korean cabbage for wrapping vegetable.