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Study of the Antioxidant and Alcohol-degrading Enzyme Activities of Soybean Sprout Sugar Solutions (콩나물 당 침지액의 항산화 효능 및 알코올 분해 효소 활성 연구)

  • Kim, Kyoung Mi;Jung, Hyun Jung;Sung, Hea Mi;Wee, Ji-Hyang;Kim, Tae Yong;Kim, Ki Myong
    • Korean Journal of Food Science and Technology
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    • v.46 no.5
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    • pp.581-587
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    • 2014
  • The antioxidant and alcohol-degrading enzyme activities of soybean sprout sugar solutions (oligosaccharide and sucrose, $50^{\circ}Bx$) were characterized under different soaking conditions. The ratio of sugar solution to sprout content was 25%, 50%, and 75% (w/w), and the soaking times studied were 1, 3, 6, 12, and 24 h. Higher 1,1-diphenyl-2-pycrylhydrazyl (DPPH) radical-scavenging activity was detected in case of the oligosaccharide solution, compared to the sucrose solution. A similar tendency was observed for alcohol-degrading enzyme activity. When the ratio of sugar solution to sprout content was 50% (w/w), the total phenol and flavonoid contents were found to be higher, compared to those observed at 20% (w/w). However, we did not observe a significant difference between 50% and 75% (w/w). Soaking time did not significantly affect the antioxidant and alcohol-degrading enzyme activities of the solutions. As a result, when oligosaccharide solution was used for soaking soy sprouts at a ratio of >50% (w/w), higher antioxidant and alcoholdegrading enzyme activities were observed.

A Study on the Usage of Investigation of Google Cloud Data (Smartphone user-oriented) (구글 클라우드 데이터의 수사활용 방안에 관한 연구 (스마트폰 사용자 중심))

  • Kim, Dongho;Lee, Sangjin
    • Journal of Digital Forensics
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    • v.12 no.3
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    • pp.109-120
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    • 2018
  • The smartphone is the communication device that is the most personal to the user, and it keeps a lot of information related to the user and makes information communication with other devices. With these characteristics, forensics on smartphones are one of the most basic methods of investigation in criminal investigations, and have actually contributed to the settlement of the case by providing many clues. However, recently, it is designed to encrypt data stored as a social issue related to the protection of user's personal information, or to delete deleted data or to delete log data together. So, any solutions? In this paper, I try to find the answer from cloud data stored by smartphone user account. Cloud forensics should approach complementary relationships rather than smartphone forensics. There are a lot of data stored in the cloud that can be meaningfully used in the investigation. Online activity information of users, such as Internet usage, YouTube view, and contents purchase information, cloud service such as e-mail, cloud drive, and location information are the most representative data. These data can be unvaluable, but here are some important clues in various types of criminal investigations. In this paper, I propose a method to extract data from the google cloud so that the data can be used for investigation, and to utilize the extracted data for investigation. And it explains the role of the extracted artifacts in the actual investigation business through virtual cases and proves its value.

Extraction of starch from frozen potato whole-tissues using cellulase and its physicochemical properties (셀룰로오스분해효소에 의한 동결감자로부터 전분의 추출 및 물리화학적 특성)

  • Kim, Jaehyun;Kim, Hyun-Seok
    • Korean Journal of Food Science and Technology
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    • v.51 no.4
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    • pp.348-355
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    • 2019
  • This study investigated the impact of cellulase treatment on the extraction yield of potato starch (PS), and compared the physicochemical properties of PS by conventional (CSE) and enzymatic (ESE) starch extraction. In ESE, the PS extraction yield was predominantly influenced by reaction temperature, time and their interaction, compared to the cellulase concentration. When potatoes were treated for 8 h at $40^{\circ}C$ with 1.5% cellulase, the PS extraction yield was about 3.4-fold higher than that by CSE. Compared to CSE-PS, ESE-PS showed lower total starch contents and higher amylose contents, resulting in lower swelling factors and distorted pasting viscosity profiles accompanied by absence of peak and breakdown viscosities. However, ESE did not affect the gelatinization characteristics of PS. Overall results suggested that ESE can provide the highest yield of PS, and ESE-PS can be a potential starch source for extending the utilization of PS in food industries.

A Study on Quality Improvement through Analysis of Hub-reduction Failure Occurrence Mechanism for Military Vehicles (군용차량 허브리덕션 고장 메커니즘 분석을 통한 품질개선 연구)

  • Kim, Sung-Gon;Kim, Seon-Jin;Yun, Seong-Ho
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.22 no.6
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    • pp.188-196
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    • 2021
  • For the tactical vehicles operated by the Korean army, the hub-reduction portal axle was applied considering Korea's topographical characteristics. Hub-reduction was applied to a Korean military vehicle to increase the vehicle body to secure ground clearance and improve the driving capability on rough roads, such as unpaved and field land by increasing the torque. The Korean military is operating tactical vehicles after various performance tests, including durability driving, but wheel damage occurred in one of the vehicles operating in the front units. Failure analysis revealed many damaged parts, including the hub, making it difficult to determine the cause. Therefore, an analysis of the failure occurrence mechanism for each damaged part was conducted, which confirmed that the cause of wheel breakage was a hub. Furthermore, the root cause of the hub breakage was a crack due to internal pores and foreign matters. In addition, a realistic improvement plan that can be applied throughout the design, manufacture, and shipping stages was presented using the fishbone diagram analysis. The derived improvement plan was verified through unit performance tests, including CAE and actual vehicle tests, and by reflecting this, the driving safety of Korean tactical vehicles was improved. Finally, it is expected that the proposed method for analyzing the failure occurrence mechanism will be used as reference material when analyzing the quality problems of similar military vehicles in the future.

Exploratory Study on the Phenomena of Entrepreneurship Education in Food and Agriculture Sectors Based on the Grounded Theory Approach (근거이론접근법에 기반한 농식품분야 창업교육현상에 관한 탐색적 연구)

  • Seol, Byung Moon
    • Asia-Pacific Journal of Business Venturing and Entrepreneurship
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    • v.15 no.3
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    • pp.33-46
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    • 2020
  • This study analyzes the entrepreneurship education phenomena for agri-food entrepreneurs whose main business is the production of agricultural products and the sale of processed products, using the qualitative study Strauss & Corbin(1998)'s evidence theory approach. From the entrepreneur's point of view, I would like to summarize the phenomena that appear in education, and to prepare a theoretical basis for explaining the phenomena. The importance of entrepreneurship education is emphasized to cultivate the ability to develop and provide products tailored to customers. The necessity of education leads to an increase in demand according to the situational awareness of the founders, and the quantitative increase in entrepreneurship education in the agri-food sector is a clear trend. Inevitably, the need for various discussions on systematic and effective entrepreneurship education is raised. For the study, an interview was conducted with preliminary or entrepreneur who have experienced entrepreneurship education in the agri-food sector. As a research method, I use Strauss & Corbin(1998)'s approach and analyze qualitative data using QSR's NVIVO 12 program. Through this study, it was found that contextual and systematic entrepreneurship education in the agri-food sector has the effect of strengthening competitiveness and strengthening sales. There is a need for follow-up management of trainees. Strengthening the competitiveness of start-ups is based on training professional manpower through education and linking regions with cities. Strengthening sales is based on product planning and market development. This study explores entrepreneurship education in the agri-food sector, which has not been actively conducted in the past. Exploratory analysis on the experiences of the founders of agri-food sector as education demanders has an important meaning for understanding the phenomenon of start-up education.

아동의 잠재된 영재성 개발 프로그램

  • Lee, Sun-Ju
    • Journal of Gifted/Talented Education
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    • v.10 no.2
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    • pp.71-86
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    • 2000
  • According to Torrance, it is said that about 30% of feeble-headed children are bearing potential brilliant quality. Such potential gifted children exist really much more than children who appear to show their own brilliant quality. Nevertheless, research activity to reveal children's potential giftedness has not been relatively actively progressed. Renzulli, Smith and so on progresses research activity to reveal children's potential giftedness and strategies developed by them are being used widely all over the world, but these strategies show the defect that children can not overcome by themselves the interfered factors influenced negatively on their gift revelation. Russian scholar Babaeva made the effective education program to develop children's potential giftedness. Her program includes various activity methods or mental correct activity and psychological training activity and such training activity is realized through some steps and each step has it's own purpose and realization method. With the result that children discriminated as common children by the experimental study which is progressed by the present program participate, their standard of intelligence and originality showed the improved effect of the similar standard to children factors not a little influencing on children's giftedness development process but she also developed the leading concrete study method for the children to overcome this by themselves. In this paper, the present writer will examine potential giftedness development program researched in Russia and discuss their theoretic background and concrete activity course, activity result. Through this, children's have the excellent abilities in various spheres, this writer will obtain significant suggestions to educate the potential gifted children who do not display their own potentialities and do not receive a favor from gifted children program.

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Material Life Cycle Assessment on Mg2NiHx-5 wt% CaO Hydrogen Storage Composites (Mg2NiHx-5 wt% CaO 수소 저장 복합재료의 물질전과정평가)

  • Shin, Hyo-Won;Hwang, June-Hyeon;Kim, Eun-A;Hong, Tae-Whan
    • Clean Technology
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    • v.27 no.2
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    • pp.107-114
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    • 2021
  • Material Life Cycle Assessment (MLCA) was performed to analyze the environmental impact characteristics of the Mg2NiHx-5 wt% CaO hydrogen storage composites' manufacturing process. The MLCA was carried out by Gabi software. It was based on Eco-Indicator 99' (EI99) and CML 2001 methodology. The Mg2NiHx-5 wt% CaO composites were synthesized by Hydrogen Induced Mechanical Alloying (HIMA). The metallurgical, thermochemical characteristics of the composites were analyzed by using X-ray diffraction (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDS), specific surface area analysis (Bruner-Emmett-Teller, BET), and thermogravimetric analysis (TGA). As a result of the CML 2001 methodology, the environmental impact was 78% for Global Warming Potential (GWP) and 22% for Eutrophication Potential (ETP). In addition, as a result of applying the EI 99' methodology, the acidification was the highest at 43%, and the ecotoxicity was 31%. Accordingly, the amount of electricity used in the manufacturing process may have an absolute effect on environmental pollution. Also, it is judged that the leading cause of Mg2NiHx-5 wt% CaO is the addition of CaO. Ultimately, it is necessary to research environmental factors by optimizing the process, shortening the manufacturing process time, and exploring eco-friendly alternative materials.

Development of Sauces Made from Gochujang Using the Quality Function Deployment Method: Focused on U.S. and Chinese Markets (품질기능전개(Quality Function Deployment) 방법을 적용한 고추장 소스 콘셉트 개발: 미국과 중국 시장을 중심으로)

  • Lee, Seul Ki;Kim, A Young;Hong, Sang Pil;Lee, Seung Je;Lee, Min A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.9
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    • pp.1388-1398
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    • 2015
  • Quality Function Deployment (QFD) is the most complete and comprehensive method for translating what customers need from a product. This study utilized QFD to develop sauces made from Gochujang and to determine how to fulfill international customers' requirements. A customer survey and expert opinion survey were conducted from May 13 to August 22, 2014 and targeted 220 consumers and 20 experts in the U.S. and China. Finally, a total of 208 (190 consumers and 18 experts) useable data were selected. The top three customer requirements for Gochujang sauces were identified as fresh flavor (4.40), making better flavor (3.99), and cooking availability (3.90). Thirty-three engineering characteristics were developed. The results from the calculation of relative importance of engineering characteristics identified that 'cooking availability', 'free sample and food testing', 'unique concept', and 'development of brand' were the highest. The relative importance of engineering characteristics, correlation, and technical difficulties are ranked, and this result could contribute to the development Korean sauces based on customer needs and engineering characteristics.

Estimation of Soil Cooling Load in the Root Zone of Greenhouses (온실내 근권부의 지중냉각부하 추정)

  • 남상운
    • Journal of Bio-Environment Control
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    • v.11 no.4
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    • pp.151-156
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    • 2002
  • Root zone cooling, such as soil or nutrient solution cooling, is less expensive than air cooling in the whole greenhouse and is effective in promoting root activity, improving water absorption rate, decreasing plant temperature, and reducing high temperature stress. The heat transfer of a soil cooling system in a plastic greenhouse was analyzed to estimate cooling loads. The thermal conductivity of soil, calculated by measured heat fluxes in the soil, showed the positive correlation with the soil water content. It ranged from 0.83 to 0.96 W.m$^{[-10]}$ .$^{\circ}C$$^{[-10]}$ at 19 to 36% of soil water contents. As the indoor solar radiation increased, the temperature difference between soil surface and indoor air linearly increased. At 300 to 800 W.m$^{-2}$ of indoor solar radiations, the soil surface temperature rose from 3.5 to 7.$0^{\circ}C$ in bare ground and 1.0 to 2.5$^{\circ}C$ under the canopy. Cooling loads in the root zone soil were estimated with solar radiation, soil water content, and temperature difference between air and soil. At 300 to 600 W.m$^{-2}$ of indoor solar radiations and 20 to 40% of soil water contents,46 to 59 W.m$^{-2}$ of soil cooling loads are required to maintain the temperature difference of 1$0^{\circ}C$ between indoor air and root zone soil.

Development of Vacuum Puffing Machine for Non-deep Fried Yukwa and Its Puffing Characteristics by Process Variables (비유탕 유과 제조를 위한 진공팽화기의 개발 및 공정변수에 따른 유과의 팽화특성)

  • Yu, Je-Hyeok;Ryu, Gi-Hyung
    • Food Engineering Progress
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    • v.14 no.3
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    • pp.193-201
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    • 2010
  • The aim of this study was to analyse the quality of Yukwa puffed by using a vacuum puffing machine and compare to deep-fried Yukwa. The effect of vacuum puffing condition including heating temperature(100-${160^{\circ}C}$), preheating time(0-8 min) and vacuum puffing time(5-20 min) on physical and microstructure characteristics of the Yukwa was investigated. Vacuum puffed Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 10 min puffing time had highest value in volumetric expansion ratio(10.04) and lowest value in bulk density(0.15 g/$cm^{3}$). The breaking strength showed the lowest value of 140 g/$cm^{3}$ in vacuum puffing Yukwa at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time. The Yukwa puffed with the vacuum puffing machine at ${100^{\circ}C}$ heating temperature, 6 min preheating time and 15 min puffing time had the higher value of bulk density and the lower value of volumetric expansion ratio than those of deep-fried Yukwa. Increasing preheating time and vacuum puffing time caused an increase in white and an decrease in yellowness. The vacuum-puffed Yukwa exhibited smaller and uniform cell structure, while deep-fried Yukwa exhibited apparently in larger pores inside and smaller pores near the surface layer. The optimum condition of vacuum puffing machine for the production of vacuum-puffing Yukwa was ${120^{\circ}C}$ heating temperature, 4 min preheating time and 5 min puffing time.