• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.231-234
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• 2005

본 실험은 돈육 후지 부위를 이용하여 육포 제조시 텀블링 시간에 따른 육포의, 이화학적 및 관능적 특성을 조사하여 표준화된 육포제조의 기초 자료를 제공하고자 실시하였다. 텀블링 시간에 따른 건조전 육포 양념육의 제품수율은 30분까지는 수율이 유의적으로 증가하는 경향을 보였으나, 60분 동안 텀블링을 실시하였을 때는 30분보다 낮은 값을 나타내었다. 텀블링 시간에 따라 pH는 차이가 없었으나, 보수력은 텀블링 30분까지 유의적으로 증가하였고 이후 부터는 차이가 없었다. 육색은 텀블링 시간이 경과함에 따라 $L^{\ast}-$값과 $b^{\ast}-$값은 감소하는 경향을 보였으나 반대로 $a^{\ast}-$값은 텀블링 시간이 증가함에 따라 점점 증가하는 경향을 보였다. 건조후 제조된 돈육육포의 수분함량은 $29{\sim}30%$ 정도를 유지하였으며, 건조수율은 모두 $48{\sim}49%$ 정도의 높은 수율을 보였다. 육포의 $L^{\ast}-$값은 30분 및 60분 동안 텀블링을 실시하였을 때 10분 동안 텀블링을 실시한 육포보다 낮게 나타났다. 60분 동안 텀블링한 육포의 $a^{\ast}-$값은 10분간 텀블링한 것보다 높았으며, $b^{\ast}-$값은 $a^{\ast}-$값과는 반대의 경향을 나타내었다. 탄력성(springiness)은 60분 동안 텀블링한 육포가 10분 동안 텀블링한 육포보다 높은 값을 보였으나, 탄력성을 제외한 모든 항목에서 유의차가 나타나지 않았다. 관능검사는 모든 항목에서 30분 이상 텀블링한 육포가 좋은 평가를 받았으나, 처리구간에 유의차는 나타나지 않았다.pm을 spiking한 후 SPE상에서 SCX(Strong cation exchange column)을 통한 clean-up과정을 거친 후의 STP의 limit of quantification(LOQ)는 약 0.44ppm이었으며, 이에 대한 회수율은 89.7${\pm}$2.3%(n=6)를 나타냈다. 실제 CODEX에서 권장한 우유의 MRL이 0.6ppm인 점을 감안하면 CODEX권고치에 도달할 수 있는 것으로 판단되었다. 따라서 본 연구에서 개발 된 시험법은 지금까지 국내적으로 STP에 대한 시험법이 확립되어 있지 않은 것으로 이와 아울러 간편한 parallux와 병용해 STP에 대한 정량 및 정성 분석을 유도체화 장치 및 형광검출기를 이용해 잔류항생물질 STP에 대한 분석시험법을 개발하였다.화와 네트워크 조직망 구축을 위한 지역중심의 복합 생활문화 공간이 필요할 것이며, 이를 촉진키 위한 mentor academy시스템 접근을 통해 점점 고령화되어 가고 있는 재래시장에 대해 차별적 특성이 반영된 종합적이고 체계적 접근 방법연구가 필요하다./TEX> 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${\rightarrow}$ 국제수지 흑자 ${\ri

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.379-385
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• 2006

The purpose of this study was to investigate the effects of immersion period after tumbling on the physicochemical properties of boiled pork loin with soy sauce. After the samples were tumbled for 30 min with soy sauce (1.5% salt concentration), they were immersed for 1, 5 or 10 days. Boiled pork loin was cooked at an internal temperature to $75^{\circ}C$. Cooking yields of boiled pork loin were significantly increased with increasing immersion period. The reduction in diameter and thickness for pork loin were significantly decreased with increasing immersion period, but moisture content and water holding capacity were increased. Shear force in the immersed samples after tumbling was significantly lower than in the control. In sensory evaluation color, flavor, texture, and juiciness of boiled pork loin immersed after tumbling should higher ratings than those of control.

• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.5
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• pp.188-196
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• 1997

Many researchers have developed the measurement technique of in-cylinder flow characteristics and found the effect of intake port geometries on engine performance. The flow characteristics of four-valve cylinder head were examined in a steady flow rig for different intake ports. Tumble intensity of intake configurations with different entry angles were quantified with a tumble meter. The velocity and angular momentum distributions in the tumble adaptor were measured under steady conditions with PIV(Particle Image Velocimetry). We have obtained the results that flow structure becomes complicated by valve interference at low valve lift. As the valve interferences were reducing and the flow pattern changed to large vortex structure with tumble direction, intake ports with different entry angles have different tumble centers. Tumble eccentricity of intake port with low entry angle was large, so that the port had relatively much angular momentum compared to others which was expected to improve combustion performance.

• Food Science and Preservation
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• v.30 no.1
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• pp.88-97
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• 2023

As livestock consumption in Korea has been gradually increasing, the quality of the final products has been improved to meet this increased demand. In particular, maintaining the water holding capacity (WHC) and minimizing the drip loss during the thawing of frozen meat are of utmost importance. This study investigated the physicochemical properties of frozen pork subjected to thawing under different conditions: at room temperature (20℃, under air), at a low temperature (4℃ refrigerator, under air), under water (20℃, under water in a vacuum bag), under microwave (microwave-thawing, 260 W), and under low-pressure tumbling (20℃, 0.015 bar, tumbling). The shortest thawing time for frozen pork was recorded upon low-pressure tumbling thus indicating a fast heat transfer. The lowest drip loss (0.2%) and highest WHC (94.5%) were also recorded under this condition. A significantly higher drip loss was observed upon microwave- (1.0%) and water-thawing (1.2%), which resulted in the lowest WHC in microwave thawing (87.2%). The highest total count of aerobic bacteria and coliform group were observed upon room temp thawing while the low pressure tumbling and thawing resulted in the lowest aerobic bacteria (1.90 log CFU/g) and coliform (0.78 log CFU/g) count. Consequently, thawing by low pressure tumbling afforded the best food quality.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.11 s.254
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• pp.1057-1065
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• 2006

In order to figure out the physical meaning of 3-D angular flow index for in-cylinder bulk motion, CFD analysis for the swirl and tumble steady flow test rig were made using commercial package STAR-CD. Computer simulations and rig tests on some kinds of induced flow conditions were carried out. Finally, based on the comparison between the simulated results and measured results, the physical meaning of 3-D angular flow index $|\longrightarrow_{N_B}|$, $\beta$ composed of swirl and tumble coefficients measured by steady flow test rig was described.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.30 no.11 s.254
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• pp.1066-1073
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• 2006

Recently, because the variable induction systems are adopted to intake system, in-cylinder flow induced by induction system is very complex. Therefore it is very difficult to describe the in-cylinder bulk flow characteristics using the conventional swirl or tumble coefficient. In this study, in order to clarify the 3-D angular flow characteristics of in-cylinder bulk motion in the developing process of variable induction system, we introduced the new 3-D angular flow index, angular flow coefficient($N_B$) Finally, to confirm the index, we carried out the steady flow rig test for intake port of test engine varying valve lift on the test matrix.

• The Journal of Information Systems
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• v.25 no.4
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• pp.141-161
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• 2016

Purpose As crowdfunding is a relatively recent phenomenon, determinants of successful crowdfunding with empirical data have been under-researched. Consequently, we examine the role of information- and behavior-based social interaction on the performance of crowdfunding projects, while investigating the motivational factor of goal achievement. Design/methodology/approach From February to August 2016, we collected panel data on 154 crowdfunding projects, which completed fundraising successfully on Tumblbug, a reward-based crowdfunding platform in Korea. In this study, we examine the roles of information-based social interaction (e.g., sharing information on a crowdfunding project) and behavior-based social interaction (e.g., following other investors' behavior) on successful crowdfunding. Additionally, we investigate whether the motivation of goal achievement moderates the relationship between social interaction and performance of crowdfunding projects or not. Findings We find that the number of times a crowdfunding project is shared has a positive influence on its performance, as does the number of project backers. Furthermore, we confirm that goal achievement motivation moderates the effects of information- and behavior-based social interaction on the performance of crowdfunding projects.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.13-22
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• 2020

This study aims to find out success factors of crowdfunding on movie projects. For empirical analysis, we collected 583 data of the movie projects from the crowdfunding platform 'Tumblbug'. To figure out the success factors, we examined effects of 10 independent variables on 1 dependent variable. The independent variable includes target amount, project information, reward options, creator funding power, editor recommendation, creator contents power, movie type, number of comments, number of replies, and number of SNS information. The final achievement rate of crowdfunding was set as dependent variable. This study found that the target amount, number of text information, number of video information, editor recommendation, number of backers' reply, and number of SNS information had a significant impact on the achievement rate of the movie crowdfunding project. This study has implications in that it has discovered a variable of editor recommendation and the number of SNS information, and both of them have a positive effect on crowdfunding achievement.

• Review of Culture and Economy
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• v.21 no.3
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• pp.31-58
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• 2018

In this study, we empirically investigated the antecedents of crowdfunding success in the arts and cultural field using the case of Tumblbug in Korea. We collected data on 494 projects listed on Tumblebug in the arts and culture category that includes feature film, documentary, short film, animation, and Web series, as of June 2018. We analyzed the factors associated with the final amount raised via crowdfunding on Tumblbug using the hierarchical regression method. We find that the social capital accumulated by a focal entrepreneur (i.e., the proposer/designer of a focal project) through prior participation in other related projects and social communication activities carried out during the funding period, respectively, have positive effects on the final amount raised. More interestingly, we also find that the intensity of social communication plays a central role in the funding success of arts and culture-related projects by supplementing the lack of the entrepreneur's social capital and the reward features including a given project.