• 한국환경과학회지
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• 제13권12호
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• pp.1145-1150
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• 2004

Dust phenomenon is a critical thing in the East Asian countries. However, it is quite recent that Asian dust has drawn much attention and the scientific investigation of dust particles began. In this study, the recognition for Asian-dust in Northeast Asia region was analyzed. The survey results show that the people generally recognize the origins and seriousness of Asian dust and understand the difficulty in solving the dust related problems. However, approaches to figure out Asian dust have many difficulties and limits in scientific, economic and political points of view and more detailed road map is needed based on government policy.

• 한국식생활문화학회지
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• 제30권1호
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• 한국ITS학회 논문지
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• 제14권2호
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• pp.54-68
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• 2015

전기택시는 일반 시민들이 탑승을 하면서 쉽게 체험할 수 있는 장점이 있기 때문에 전기자동차 초기 보급 모델로 매우 유용하다. 전기택시는 택시회사의 경영 개선에 도움이 되어야 택시회사에 도입될 수 있다. 그러므로 택시 사업자의 입장에서 비용이나 편익을 분석하여 도입에 대한 사업성이 검토되어야 한다. 그러나 LPG택시와 전기택시의 실제 운행자료에 기반하여 두 대안을 비교할 수 있는 사업성 연구는 아직 없다. 본 연구에서는 대전광역시의 LPG택시 및 전기택시의 실제 운행 자료를 토대로 생애주기비용을 산정하고 사업성을 분석하는 방법론과 분석 결과, 민감도 분석을 통한 정책적 시사점을 도출하였다. 평가 결과 현재의 배터리 기술, 차량 가격에서는 정부 보조금이 지급된 상태에서 충전시간을 택시기사의 식사, 휴식 시간 등으로 활용해서 손실비용으로 계상하지 않을 경우에 LPG택시보다 총비용이 낮고 사업성이 있다. 향후 연구로는 차량운행 후 수년이 지난 전기택시의 연비, 유지비 등 실적 자료에 기반 한 사업성 검증 연구와 하이브리드 택시 등 다른 방식 친환경차량과의 사업성 비교 연구가 필요하다.