• Journal of Korean Society of Transportation
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• v.28 no.1
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• pp.77-86
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• 2010

The study developed physical distribution channel choice models reflecting decision making of the firms and studied how choice decision factors influence selection of distribution channel. The distribution channel survey data in Korea was used to do empirical study. As a choice set, distribution channels were classified into two main choice channels: direct and indirect channels. In addition, indirect channels were classified into other three channels according to the type of intermediate point: distribution center, wholesale store, and agency. This study developed choice models by applying both binary and multinomial logit model with various set of factors. The results showed that the developed logit models seemingly reflect distribution channel choice behaviors. The hypothesis tests on how each factor influences choice of distribution channel were performed and discussed as well.

• Journal of Korean Society of Transportation
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• v.26 no.6
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• pp.17-27
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• 2008

Logistic activities of shippers contains only origin-destin commodity flow information, but also contract relationships, cash flows and distribution channels. Under the lack of understanding of physical distribution channels, most studies have focused on the social and psychological aspects between manufacturers and retailers (e.g., mutual trust, power, conflict, reciprocal commitment, and so on). This study reports empirical results of distribution channel choice drawn from 2001 Korean Commodity Flow Survey(CFS) conducted by Korean government. Based on the CFS data, four distribution channels are classified. This study scrutinized how various factors including mode, commodity and firms characteristics affect distribution channel choice, and reported the problems of 2001 CFS survey questionaires and future directions.

• Journal of Distribution Research
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• v.7 no.1
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• pp.87-103
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• 2002

This study shows the effect of individual decision style on the Bullwhip effect of supply chain. There are four individual decision styles developed by Rowe and Boulgarides(1992). The analysis of the relationship between individual decision style and supply chain dynamics is focused on overshot against final consumer order rate. Multi methodologies are used to meet the goal of this study, which are survey, game and simulation. As a result of this study, the Bullwhip effect of supply chain isn't influenced by individual decision style. This study shows different result in comparision with the prior research results that individual fact affected the Bullwhip effect of supply chain, Therfore, it is important to improve supply chain infrastructure and system than the individual fact for decreasing the Bullwhip effect of supply chain.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.272-277
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• 2009

In this research, three dimensional mathematical models were developed to predict the shelf life of tofu packaged in a semi-rigid plastic container. A model combining oxygen transfer through the package and oxygen consumption within the package was considered. According to the results, the model simulations estimated that the number of microorganisms in the filled water was higher than that in the tofu, suggesting the shelf life of packaged tofu was not affected by the number of microorganisms in the tofu product, but rather by the number of organisms in the filled water. Additionally, the effects of the physical properties of the packaging material, such as oxygen permeability through the package, oxygen diffusion coefficient, the initial oxygen concentration in the filled water, and the depth of the filled water in the packaged tofu, were also observed.

• Food Science and Preservation
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• v.10 no.4
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• pp.517-521
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• 2003

This study was conducted to investigate the presevative effect of chitosan on soybean leaf kimchi. Three different kinds of chitosan, molecular weihts(M.W) of 2,000, 30,000 and 300,000, were used. Kimchi, prepared by adding chitosan in 0.5% solution or control, was examined for evaluation of pH, acidity, vitamin C and number of Lactic acid bacteria during fermentation at 10$^{\circ}C$ for 20 days. As a result, the pH decreased and acidity increased with increasing fermentation periods. Kimchi with chitosan of M.W 30,000 showed Bower pH, higher acidity, more consitutional vitamin C content, and lower number of tactic acid bacteria than any other treatment. This results suggest that chitosan of M.W 30,000 could be more effective material in presenation of soybean leaf kimchi.

• Journal of Korean Library and Information Science Society
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• v.38 no.1
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• pp.135-156
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• 2007

This paper aims to analyze distribution structure of commercial Internet knowledge exchange markets. To that end, it has four specific study goals. First, define the type and volume of information available at the Internet knowledge exchange market as well as that of market users. Second, analyze distribution structure of the Internet knowledge exchange market. Third, identify current issues regarding infringement of intellectual property rights and conduct a survey to understand current standing of Internet knowledge exchange markets' IPR violation. Forth, assess application of Digital Rights Management(DRM) to Internet knowledge exchange markets and DRM's role in controlling unauthorized copying and illegal uses.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.145.1-145
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• 2003

대두 단백질을 효소로 가수분해 하였을 때 생성되는 peptide의 항균활성을 조사하고 천연항균제로서 이용 가능성을 검토하기 위하여 분리 대두 단백질에 5종의 단백질 가수분해 효소를 작용시켜 생성된 가수분해물의 항균력을 측정하고 한외여과하여 분자량별로 분리된 각 fraction의 항균활성과 HPLC로 정제하여 항균성 peptide 의 아미노산 결합순서를 분석하여 다음과 같은 결론을 얻었다. 분리대두 단백질에 5종의 단백질 분해효소를 작용시켜 제조한 가수분해물 중 Asp.saitoi protease로 작용시킨 것이 항균활성이 높았다. Asp. saitoi protease로 작용시킨 대두 단백질의 가수분해물을 membrane filter로 여과한 결과 분자량 1000-3000 fraction에서 항균활성이 가장 높았다. 분자량 1000-3000 범위을 가진 가수분해물의 MIC는 0.5-0.8mg/$m\ell$ 이었으며 그람 양성균과 음성균 모두의 증식을 억제하는 경향을 보였다. 분리 대두 단백으로부터 얻어진 항균성 peptide는 121$^{\circ}C$, 10분간 열처리하여도 안정하였으며 한외여과에 의하여 분자량 1000-3000범위의 가수분해물을 동결건조하여 gel filteration하였을 때 2개의 fraction에서 항균 활성을 나타내었다. HPLC결과 RT 16.02 의 peak에서 항균활성이 확인되었고 질량은 1,633이었으며 아미노산 결합순서는 H$_2$N-G-P-P-G-V-V-A-T-V-V-A-A-R-COOH 이었다.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.186.2-187
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• 2003

에틸렌 작용억제제인 1-MCP(1-methylcyclopropene) 처리에 따른 토마토의 선도연장효과를 검정하기 위해 본 연구는 수행되었다. 토마토“슈퍼도태랑(Supermomotaro)”품종을 Mature green 단계에서 수화한 다음 1-MCP를 2$0^{\circ}C$에서 250, 500, 및 1000ppb 의 농도로 4시간 동안 처리후 온도 2$0^{\circ}C$, 90% RH 조건에 저장하면서 에틸렌 발생, 호흡량 및 품질특성 변화를 조사하였다. 토마토의 에틸렌 발생은 모든 처리구에서 저장 2일째 급등하는 경향을 보였는데, 1-MCP 처리구는 무처리에 비해 그 급등정도가 낮았으며, 호흡량 또한 1-MCP 처리에 의해 효과적으로 억제되었다. 특히 처리 2일 후부터 무처리에 비해 2배정도 낮은 호흡량을 나타냈다. 과피의 착색진행 정도를 Hunter color의 적색도“a”값으로 비교한 결과, 무처리는 2일부터 6일까지 빠르게 증가하였지만 1-MCP 처리구는 그 증가 속도가 낮았으며, 처리농도가 높을수록“a”값의 변화가 적은 경향을 보였다. 또한 황색도“b”값의 비교에 있어서도 1-MCP 처리구가 무처리에 비해 그 변화가 적었다. 경도는 무처리에서 2일 후에 급격히 감소하는데 비해 1-MCP처리에서는 4일까지 그 감소 폭이 적었으며, 1-MCP처리 농도별 차이는 크지 않았다. 부패과 발생은 무처리와 500ppb 처리에서 비슷한 수준이었으며, 1000ppb 처리에서는 오히려 무처리에 비해 부패율이 높아 고농도 처리에 의한 장해로 판단되었다. 그러나 250ppb 처리는 무처리에 비해 부패율이 적게 나타났다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.170.2-171
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• 2003

최근 식생활의 변화로 쌀 소비량이 감소하면서 쌀 소비확대를 위하여 쌀의 영양적 우수성과 기능성을 강조한 다양한 가공식품 개발이 요구되고 있는 실정이다. 따라서 기존 가공식품의 원료를 쌀로 대체하고자 하는 다양한 연구가 이루어지고 있다. 본 연구는 박력분 대신 쌀가루를 사용하여 파운드케？을 제조하였으며 또한 파운드케？ 제조에 있어서 다량의 유지 사용으로 인한 고열량 문제를 개선하기 위하여 유지 첨가량을 50％까지 감소시키고 그 품질특성을 비교하였다. 쌀을 주원료로 한 파운드케？의 부피는 대조구에 비하여 19% 감소하였으며 유지를 30%, 50％ 감소시킴에 따라 17%, 24% 감소하였다. 비부피 역시 대조구가 1.94 ml/g인 것에 비하여 쌀파운드케？이 1.58 ml/g 그리고 유지 30%, 50% 감소구는 1.72 ml/g, 1.66 ml/g으로 나타났다. 색도 조사 결과 Lightness는 쌀을 주원료로 했을 때 대조구에 비하여 약간 감소하였고 redness는 높거나 비슷하였으며 yellowness는 약간 증가하였으나 유의적인 차이는 보이지 않았다. 쌀파운드케？의 물성 조사 결과 hardness, adhesiveness, gumminess, chewiness는 대조구에 비하여 컸고 유지 첨가량이 감소함에 따라 감소하였으며 springiness, cohesiveness는 대조구에 비하여 작았으며 유지 첨가량이 감소함에 따라 증가하는 것으로 나타났다.