• 농촌계획
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• 제23권4호
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• pp.61-74
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• 2017

In recent years, various policies have been conducted for the activation of the value chain for 6th industrialization of agriculture, which is aligned with creating job opportunities and start-up as well as value added enhancement. For this reason, this study seeks measures to kick-start application and development of a model to raise the success rate of startups and reduce the risk of market throughout surveying 168 6th industrialization management bodies about their start-up and business, and benchmarking of best practices, a case consistent with the value chain system of 6th industrialization of agriculture. Main findings are three-folds: First, it is necessary to raise the success rate of startups by means of the compatibility of the capital scale, low cost and life cycle of ideas. Second, the living lab for sharing ideas and collaboration is needed in the value chain system. Third, the living lab model is promoting rural community development and farm household income.

• 한국IT서비스학회지
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• 제8권4호
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• pp.75-86
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• 2009

Unlike physical products, the distribution of digital content has involved many participants in all distribution phases from providers to consumers. The longer the distribution channel for services is, or the more participants that take part in it, the more the added value of the content increases. Consequently, the customer usefulness has been maximized. In order to enhance the values of digital content, it is utterly urgent to implement a service infrastructure that could be shared by all participants along the distribution path. Digital content is distributed from a creator to a final user through complex value chain stages. All the participants along the value chain exchange information about copyrights, marketing, and contents themselves, through the distribution channel. Recently, the more the distributed Information Technology environment has been widely used, the more the necessity of an identifier for digital content has been increased. In this paper, we examine the current status of the Korean distribution market of digital content, identify necessary distribution services of digital content, and establish a systematic roadmap to implement these services.

• 한국식품영양학회지
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• 제26권4호
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 한국IT서비스학회지
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• 제7권1호
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• pp.1-22
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• 2008

A business consulting service combines company's knowledge and information with external's ones systematically. This combination achieve knowledge synergy and make added value for the business as a whole. Therefore, a business consulting service has been called Knowledge Ware Industry. Consulting corporations and consultants must provide valuable services for running and growing their business successfully. A value of business consulting service could be identified offset quality and benefits from costs. This study conducted survey about business consulting service quality by SERVPERF model and benefit, customer commitment. The research result showed that the quality of business consulting service effects on the benefit positively and benefit increased customer commitment. Finally, there is positive relationship between customer commitment and intention of continuing of the business consulting service.

• 한국철도학회논문집
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• 제19권6호
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• pp.815-825
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• 2016

'2013년 산업연관표'를 활용하여 철도운송서비스산업의 위상과 국가 경제에 미치는 효과를 분석하였다. 이를 '2003년 산업연관표'를 이용한 분석결과와 직접 비교함으로써 지난 10년 동안의 변화를 살펴보았다. 지난 10년간 우리나라의 철도운송서비스 산업은 생산액, 부가가치, 수출입 등에서 많은 변화가 있었다. 이를 가장 선명하게 보여주는 지표는 생산, 부가가치, 수입유발 승수의 크기이다. 2013년에 철도여객서비스의 생산, 부가가치, 수입유발 승수는 2003년에 비해서 각각 2.1배, 0.03배, 1.29배 증가하였다. 그리고 철도화물서비스는 각각 1.17배, 0.02배, 0.64배씩 증가하였다. 이 수치들을 통해서 지난 10년 동안에 철도운송서비스산업과 다른 산업들 간의 투입산출구조가 상당히 많은 변화를 거쳤음을 알 수 있다. 그리고 산업연관분석 연구에는 무엇보다도 최신의 자료를 이용해야 더 시의적절한 결과를 도출 할 수 있음도 새삼 확인되었다.

• 한국정보통신학회논문지
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• 제20권1호
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• pp.103-109
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• 2016

정보보호 산업은 기술집약적, 고부가 가치 산업이다. 한국은 우수한 ICT 기술과 다양한 사이버공격에 대응 경험과 기술을 보유하고 있어, 전 세계의 벤치마킹 대상이 되고 있다. 하지만 국내 정보보호기업의 영세성과 함께 지원인프라는 부족하다. 국내 정보보호 산업을 활성화하는데 일차적인 조건은, 해외진출이다. 부가가치가 높은 제품과 서비스의 해외 수출을 위해서는, 국내 IT 정보보호 산업의 해외진출 거점 인프라의 설립 추진이 필요하다. 국내 정보보호 산업을 분석해보니, 자본의 영세성과 해외 현지 진출의 판로개척, 관련 정보, 인력 부족이 문제점으로 나타났다. 무료 AS기간의 비용까지 합치면, 사실상 손실이 발생한다. 따라서 정보보호 산업 해외 거점의 인프라 구축에 관한 연구가 필요하다. 해외 거점의 인프라의 선정 방법과 선정 원인을 분석한다. 해외 거점의 인프라를 활용하여 부가가치를 올릴 수 있고, 정보보호 산업 중소기업들이 수출을 활성화하기 위한 해외 거점의 인프라를 연구를 한다.

• 한국식품영양학회지
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• 제33권6호
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• 보건의료산업학회지
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• 제11권2호
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• pp.55-64
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• 2017

Objectives : Recently, concerns about the smart healthcare industry has increased worldwide. This study estimates the economic effects of the smart healthcare industry by employing input-output analysis. Methods : In this study, $29{\times}29$ sector statistics were also used as the major research method for the industry. The main analysis tools of this study, thus, included a comparison of backward and forward-linkage effects and the inducement effects of the own-industry and other industries, as well as inducement coefficients, including production, value-added, employee's pay, operating surplus, production tax, and employment. Results : The results of the analysis show that the industry has an immense economic impact, affecting major macroeconomic factors including value-added and forward - linkage effects. Additionally, the inducement effects of the smart healthcare industry are significant compared to other industries in terms of production, employee's pay, operating surplus, production tax, and employment. Conclusions : The smart healthcare industry is a growth engines for national development, because it is the industry of high value-added services. This paper offers alternatives for efficient industrial policies.

• 한국멀티미디어학회논문지
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• 제10권12호
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• pp.1752-1761
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• 2007

Location-based services are a recent concept that integrates a mobile device's location with other information in order to provide added value to a user. Although Location-based Services provide users with comfortable information, it is a complex task to manage and share heterogeneous and numerous data in decentralized environments. In this paper, we propose the Semantic LBS Model as one of the solution to resolve the problem. The Semantic LBS Model is a LBS middleware model that includes an ontology-based data model for LBS POI information and its processing mechanism based on Semantic Web technologies. Our model enables POI information to be described and retrieved over various domain-specific ontologies based on our proposed POIDL ontology. This mechanism provide rich expressiveness, interoperability, flexibility in describing and using information about POls, and it can enhance POI retrieval services.