• 한국자동차공학회논문집
• /
• 제2권3호
• /
• pp.113-122
• /
• 1994

This paper describes the effects of combustion parameters on the characteristics of combustion products in swirling flow furnace. The concentration of combustion products and temperature distribution of flow field in the furnace have been investigated by numerical method. The fuel was injected into the furnace and the swirling device was constructed with three kinds of vane swirler at inlet port of furnace. The results of this study showed that the effect of combustion parameters on the concentration characteristics of carbon monoxide and nitrogen monoxide of combustion products. It was found that the pollutant formation wad dependent on the equivalence ratio and swirl intensity level.

• Preventive Nutrition and Food Science
• /
• 제11권4호
• /
• pp.348-357
• /
• 2006

Nano is a unit that designates a billionth; accordingly nanotechnology could be described as the study and applications of the unique characteristics and phenomena of nanometer size materials. Applications of nanotechnology fall into two categories (one is top-down and the other is bottom-up). Currently, most products are the results of the top-down approach. Nanofoods have distinct functional characteristics stemming from the size, mass, chemical combinations, electrolytic features, magnetic properties of food sources at the nano level and which can be applied for safe absorption and delivery into the body. The greatest advantage of nanofood is that it permits the efficient use of small quantities of nutritional elements by increasing digestive absorption ability and by delivering natural elements without any change in their original characteristics. On the other hand, there are still unsolved problems, such as questions about safety and introduction of harmful material. The demand for new commercial food products is increasing, and commercial food producers are gradually combining nanotechnology and traditional food preparation methods. Nanofoods will improve our eating habits remarkably in the future. Tomorrow we will design nanofoods by shaping molecules and atoms. It will have a big impact on the food and food-processing industries. The future belongs to new products and new processes with the goals of customizing and personalizing consumer products. Nanotechnology is expected to be applied to not only foods themselves, but also to food packaging, production, safety, processing and storage. Also, it is believed that nanotechnology will be applied tracking finished products back to production facilities and even to specific processing equipment in those facilities. The aim of this study is the introduction of technology, applications, products, markets, R&D, and perspectives of nanofoods in the food industry.

• 한국환경과학회지
• /
• 제1권1호
• /
• pp.53-68
• /
• 1992

In order to research the adsorption removal characteristics of trace organic by-products in disinfection of drinking water by biological activated carbon(BAC), water samples disinfect- ted with $Cl_2$, $O_3$ and $ClO_2$ after treatment by fluidized-bed system with water added with humic acid(10mg/L) were investigated the formation and the removal of trihalomethanes (THMs), and the trace organic by-products by gas chromatography(GC) II gas chromatography/mass selective detector(GC/MSD). Control was used by activated carbon(AC) and water added with humic acid(HA). The results were summarized as follow : The THMs removal effect of BAC by chlorination was in lower 90 % than that of control(HA), the sorts of oxidants formed by $Cl_2$ , $O_3$ and $ClO_2$ were that $O_3$ was very fewer than $Cl_2$ or $ClO_2$, and that $ClO_2$ was fewer than $Cl_2$. The trace organic by-products were esters and phthalates etc. Based on results above, it is concluded that BAC was appeared the more desirable adsorbtion-degradation removal characteristics than that of AC.

• 수산경영론집
• /
• 제45권3호
• /
• pp.1-17
• /
• 2014

The objective of this study is to investigate consumer preferences, perception and consumption patterns for fish products. To investigate the difference in consumer responses according to the characteristics of the population parameters, data were collected from the survey of 404 Koreans and analyzed. The results are as follows: First, the differences of age; for the question of the reason why do you eat fish products, the younger generation (20~30s)'s most answer was 'The Taste' while the older age groups(40~50s and over 60s)' most respond was 'For Health'. Second, the differences of sex; women relatively considered 'The Quality' of fish products more important than men when selecting the products. Whereas, men thought 'The Taste' of fish products more important than women when they choose fish products. In addition, when the bad news or hygiene accidents about fish products are reported on media, women reacted more negatively for fish products purchase than men. Third, the differences of family members; the respondents who lived with 3 or more family members showed higher preference rates about purchasing trimmed fresh fish at the store than respondents who lived with 2 or less family members. On the other hand, single households relatively bought processed fish products and RTE(Ready To Eat) fish products more than other family member groups. In addition, single households preference rates about eating fish products as a main dish were very high compared to other groups.

• 한국의류학회지
• /
• 제47권4호
• /
• pp.646-665
• /
• 2023

This study attempted to examine the characteristics of fashion cross-border e-commerce(CBEC) by analyzing about 35.7 million cases of customs clearance data received from the Korea Customs Service. The demographic characteristics of consumers and the features of products purchased from 2019 to 2021 were explored. Next, the association rules between products, brands, and websites were analyzed by men and women in their 20s to 50s. The results are as follows. First, women purchased more clothing products than men, and overall, consumers tended to purchase products at low prices every year. Second, the most commonly purchased products were T-shirts, bags, and other shoes. In the list clearance, the purchase frequency of international open markets increased for three years; in general clearance, the proportion of luxury brands was high every year. Finally, in the list clearance, the relationships between bags, other shoes, pants, and overseas open markets were significant, while the relationships between wallets, bags, and luxury brands were significant in general clearance. Based on this study, domestic companies participating in or competing against the CBEC market can develop appropriate strategies for merchandising and sourcing clothing products.

• 한국축산식품학회지
• /
• 제22권4호
• /
• pp.363-372
• /
• 2002

Reducing the fat content of processed meat products can be performed by (1) using leaner raw meat materials (2) inducing non-meat ingredients that serve to replace a portion or all of the fat, and (3) applying new ingredient combinations, technologies or processing procedures that decrease the fat and cholesterol content of meat products. Low-fat meat products were manufactured with Int replacers which were food ingredients that had the functional and sensory properties of fat without contributing fat calories, resulting in lower fat(<3%) content. Added water, non-meat proteins, carbohydrates, such as starch and hydrocolloids(gums) and vegetable oils have been used as typical fat replacers to be used in meat products. In addition, fat substitutes included structural lipids, sucrose polyester and ingredient combinations. Formulations for the manufacture of low-fat meat products in combined with new technologies have focused on the use of fat replacer combinations that contributes a minimum of calories and not detrimental to flavor, juiciness, mouthfeel or textural traits expected more traditional products. In conclusion, some combinations of fat replacements that mimics the flavor, mouthfeel and textural characteristics of fat offer potential for further development of low-fat meat products to have similar characteristics of regular-fat counterparts.

• 한국건축시공학회:학술대회논문집
• /
• 한국건축시공학회 2020년도 가을 학술논문 발표대회
• /
• pp.167-168
• /
• 2020

In order to expand the material recycling of waste plastics made of composite materials, it is necessary to develop the use of material recycling products and to secure their quality stability. In this paper, as a basic study to secure the stability of the quality of household waste plastic material recycling products, the quality characteristics of recycled materials according to the production period were compared and reviewed. In addition, the average tensile strength of the recycled products by production period for 4 months was 12.33 MPa, and the average density was 1.35 g/m3.

• Journal of Mechanical Science and Technology
• /
• 제17권12호
• /
• pp.1969-1976
• /
• 2003

In the early phases of the product life cycle, Life Cycle Assessment (LCA) is recently used to support the decision-making for the product concepts, and the best alternative can be selected based on its estimated LCA and benefits. Both the lack of detailed information and time for a full LCA for a various range of design concepts need a new approach for the environmental analysis. This paper explores a new approximate LCA methodology for the product concepts by grouping products according to their environmental characteristics and by mapping product attributes into environmental impact driver (EID) index. The relationship is statistically verified by exploring the correlation between total impact indicator and energy impact category. Then, a neural network approach is developed to predict an approximate LCA of grouping products in conceptual design. Trained learning algorithms for the known characteristics of existing products will quickly give the result of LCA for newly designed products. The training is generalized by using product attributes for an EID in a group as well as another product attributes for the other EIDs in other groups. The neural network model with back propagation algorithm is used, and the results are compared with those of multiple regression analysis. The proposed approach does not replace the full LCA but it would give some useful guidelines for the design of environmentally conscious products in conceptual design phase.

• 복식문화연구
• /
• 제26권5호
• /
• pp.649-664
• /
• 2018

With the rapid growth of the Chinese cosmetics market and the continuous introduction of new products into the market, beauty videos generated by other consumers, that are by beauty vloggers, have become a major source of information for cosmetics consumers. With the popularity of beauty vlogs in China, beauty vloggers have become influencers who affect consumers' information processing and attitude development regarding cosmetic products and beauty routines. The current study aims to explore the characteristics of beauty vloggers that affect consumers' attitudes toward both the beauty vlogs and the products featured in those vlogs. Based on parasocial interaction theory, the study examines whether perceived characteristics of beauty vloggers influence consumers' perceived parasocial interaction, which in turn influences their attitudes. The study employs an online survey, which was administered to female consumers in China. Data from a total of 372 responses was used for analysis. Findings show that the perceived similarities to and perceived trustworthiness of vloggers have a significant impact on parasocial interactions, which influences consumer attitudes toward both the vlogs and the products shown in them. Perceived reliability and perceived attractiveness are shown to have a positive impact on consumer attitudes toward vlogs. Perceived expertise, attractiveness, similarity, and trustworthiness have all been shown to affect product attitudes. These results show that while beauty vlogs have a significant impact on consumers' decision-making processes, the perceived characteristics of beauty vloggers themselves are important to consumers in the development of their attitudes toward both vlogs and products.

• 전력전자학회:학술대회논문집
• /
• 전력전자학회 2001년도 전력전자학술대회 논문집
• /
• pp.459-463
• /
• 2001

Since recent inverters are formed IGBT VVVF inverter its switching speed has been increased relative to the conventional inverters and the motor design based on the switching surge voltage at the inverter output is very important factor. Therefore, motor and inverter should be designed to have the optimal characteristics by considering the mutually limited conditions. On this research the design technology characteristics for inverter driving traction moor is compared to the products in Korea and the analysis is performed. Thus, it is intend to re-estimate the technology level and introduce the products by HHI, which is driving on Seoul subway line 6 since December, 2000.