• 한국축산식품학회지
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• 제21권2호
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• pp.116-125
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• 2001

This survey is carried out in order to understand the perception and eating pattern of chicken further processed product of the housewives in Korea. 894 questionnaires were used for analysis. Chicken is loved by all age groups of people, especially at home of young housewives and of high educational background. The reasons of purchasing chicken further processed products were \"Children(57.8%)\", \"Convenience(43.2%)\" and \"Taste(30.1%)\". The average purchasing frequency of chicken further processed products is \"Once a month\". The criteria for selection of chicken further processed product were \"Hygiene(64.9%)\", \"Expiration date(58.4%)\", \"Brand(25.4%)\", \"Taste(21.9%)\" and \"Price(19.0%)\". Housewives depend on the \"Brand\" in selection of chicken further processed products as the educational background improves. The shopping place of purchasing chicken further processed product were \"Discount store(43.1%)\", Department store(27.4%)\" and so on. The pattern of consumption \"Buy chicken further processed products and cook at home(5.9%)\" was still very low. \"Order for delivery(57.4%)\" increased rapidly for chicken consumption. The housewives suggest to produce chicken further processed products \"Hygienically(16.7%)\", \"Improve taste(12.2%)\" and \"Restrict food additives(11.9%)\" among 311 responses.

• 한국생활과학회지
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• 제18권3호
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• pp.769-773
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• 2009

The purpose of this study is to examine the food consumption behavior, the attitudes to food sanitation and the HACCP(?) knowledge of college students. Questionnaires were collected from 130 students in Daejeon University. The subjects mainly purchased their food at big discount stores and thought of expiration date as a most important factor considered. When purchasing the grocery, female students seldom took the convenience cooking into consideration, however, 10.3% of male students concerned it(p<0.05). In subjects' knowledge of food hygiene, the average score was 16.21 and in their performance(p<0.05)of it, the average score was 11.14. Especially in their knowledge of separate food storage, the average point was 5.03 and in their performance of it(p<0.05), the average point was 2.84. 72% of respondents had ever experienced food sanitation education. Of students who answered that food sanitation education was very helpful, the number of students living in university dormitory or boarding houses was as much again as that of students living in their own places. 82.2% of students did not know about HACCP system. They wanted to know 'the meaning(43%)', 'the necessity' (19.6%), 'the advantage(9.3%)' of HACCP and 'the kinds of food products adopting HACCP(28%)'.

• Journal of Chest Surgery
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• 제30권11호
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• pp.1145-1148
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• 1997

폐탈출증은 근골격으로 구성된 흉곽 밖으로 폐실질이 빠져나와 돌출되는 것으로, 최근까지 문헌으로 보고된 예는 300 례 미만이다. 환자는 늑골 골절을 포함한 외상을 입었던 과거력을 가진 37세와 57세 남자 이며 주소는 전흉부에 무통성의 부드러운 종괴로 호기시나 기침시 그 크기가 증가하였고, 흡기시 혹은 조용한 호흡시에는 감소하였다. 수술은 흉벽 결손에 대한 일차 봉합술을 시행하였으며, 술후 재발은 아직 까지 관찰되지 않았다 저자들은 지금까지 국내 발생보고 예가 없는 후천성 폐탈출증 2례를 수술 치험하였기에 문헌고찰과 함께 보고하는 바이다.

• 한국시스템다이내믹스연구
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• 제14권4호
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• pp.63-89
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• 2013

The purpose of this paper is to explain the entropic measures could cause the organization to increase the entropy. The organization as an open system has a tendency to input new energy to adapt itself to the change in its surroundings. This intention of inputting energy into organization is based on the second law of thermodynamics, the laws of entropy.Entropy is a measure of disorder, or a measure of progressing towards thermodynamic equilibrium. The entropy of an isolated system increases. Organizations have to open to their environment, have to do something to reduce their entropy. But, this attempt to reduce entropy entails another entropy. This study shows the side effects by giving examples of illegal receipt of worker's compensation insurance. The implications through the cases of illegal receipt of workers' compensation are as follows. Firstly, organizational policy is that inaction in itself may be the best policy, unless we always think the action best. Secondly, public organization should be careful in substituting business management in the private sector such as customer satisfaction(CS) for the value in public sector. Thirdly, the setting the expiration date of organizational policy could be the way to slow down the degree of entropy.

• 한국인쇄학회지
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• 제28권2호
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• pp.87-99
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• 2010

The ink which is left by sealed more than 6 months, it clogs head nozzle of machine due to precipitation and coagulation. In addition, if you stop printing about 3~4 hours in the middle of printing work, the head nozzles of printer could be naturally clogged. To prevent of this situation, worker should implement cleaning and checking head nozzle before hands. When the nozzle is clogged in the middle of work, running a head cleaning mode can clear the clogged nozzle. Yet, large amount of waste inks which are passed clogged nozzle will be remained after cleaning. It would be very nice that ink companies take the waste ink back by green marketing, but none of them are doing it currently. The purpose of this research is that making a black water-based recycle ink by waste inks which are left of nozzle clogging or passed expiration date. This recycle ink will improved working environment and reduce cost of disposing waste inks. Furthermore, it is very environment friendly and economical. It is called a recycle ink which is water-based black ink made by waste inks.

• 동아시아식생활학회지
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• 제22권2호
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• pp.305-314
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• 2012

This study examined awareness and information acquisition behavior regarding food hygiene and safety and information search behavior of college students. The sample was obtained from 284 students in Yeungnam region through a self-administered questionnaire. To describe characteristics of the respondents, frequency distributions were used. In addition, $t$ tests, analysis of variance and Duncan multiple range tests were conducted. Data were analyzed by SPSS Windows V.18.0. The results of the study were as follows: (1) most respondents were concerned about food hygiene and safety. They were mostly interested in the expiration date label on breads, milk/dairy products, fish products and meat products, and price of cookies. Many respondents answered that foods produced and distributed in Korea were not safe. The respondents were most worried about endocrine disruptors among various food risk factors. The respondents received information on food hygiene and safety from blogs, mini-homepages, or Kin-searches on the Internet, electronic media, and food labeling in decreasing order.

• 동아시아식생활학회지
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• 제27권3호
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• pp.243-256
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• 2017

This study attempted to improve frying powder products based on 272 consumers' purchase conditions. Factor analysis by type was conducted on purchase attributes of consumers who purchased frying powder by categorizing them based on five factors-namely, convenience, information, diversity, safety, and economy. Five main factors were divided into four purchase attributes named various pursuit, convenience pursuit, economical pursuit, and inform/safety pursuit. Purchasing status of frying powder products was analyzed according to three independent variables such as age, meal preparation type, and purchase attributes. The top motivation for using frying powder was convenience. According to the importance-satisfaction analysis survey, taste, expiration date, and certification mark were chosen as highly important and high satisfaction characteristics for frying powder (p<0.001), whereas nutrition, oil absorption, adhesiveness, crispiness, origin, and food additives were highly important and low satisfaction characteristics (p<0.001). In the conjoint analysis, crispiness was the most important attribute of fried food.

• 한국도로학회논문집
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• 제16권1호
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• pp.75-89
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• 2014

PURPOSES : This study evaluates the economic value of national highway construction projects using Real Option Pricing Models. METHODS : We identified the option premium for uncertainties associated with flexibilities according to the future's change in national highway construction projects. In order to evaluate value of future's underlying asset, we calculated the volatility of the unit price per year for benefit estimation such as VOTS, VOCS, VICS, VOPCS and VONCS that the "Transportation Facility Investment Evaluation Guidelines" presented. RESULTS : We evaluated the option premium of underlying asset through a case study of the actual national highway construction projects using ROPM. And in order to predict the changes in the option value of the future's underlying asset, we evaluated the changes of option premium for future's uncertainties by the defer of the start of construction work, the contract of project scale, and the abandon of project during pre-land compensation stages that were occurred frequently in the highway construction projects. Finally we analyzed the sensitivity of the underlying asset using volatility, risk free rate and expiration date of option. CONCLUSIONS : We concluded that a highway construction project has economic value even though static NPV had a negative(-) value because of the sum of the existing static NPV and the option premium for the future's uncertainties associated with flexibilities.

• 한국포장학회지
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• 제27권1호
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• pp.17-23
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• 2021

Recent studies on recyclable materials in the packaging have an increased attention due to the eco-friendly policies of reducing carbon dioxide emissions in worldwide. Roasted coffee beans mostly packed in multi-layered films and papers according to their expiration date. To satisfy both recyclability and barrier properties, researches have been continued on paper-based packaging materials to enhance their properties. In this study, packaging materials for coffee beans are developed by laminating bioplastic films on papers. The tests of packaging materials were performed with mechanical properties, gas and water vaper permeability, recyclability and storage quality for coffee beans. Compared to other samples, the paper/bioplastics-based coffee package composed of starch coated papers and two bioplastics showed the lowest barrier properties, comparable mechanical strength and ability to maintain the quality of roasted coffee beans. Thus, it could be a good alternative for multi-layered packages for roasted coffee beans.

• 한국축산식품학회지
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• 제38권6호
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• pp.1216-1225
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• 2018

Shelf-life is defined as the amount of time during which a food product retains its desired sensory, chemical, and physical characteristics while remaining safe for consumption. The food industry needs to rapidly obtain the necessary information for determining the shelf life of its products. Here we studied the approaches available for conducting accelerated shelf-life tests. Accelerated shelf-life testing is applied to a variety of products to rapidly estimate change in characteristics with time. The aim of this work was to use accelerated shelf-life testing to study the changes in pH, microbiology, and sensory characteristics of ice cream by the application of a kinetic approach and, based on the observations, to estimate its shelf life. As per the current law, there is no shelf life on ice cream. Our results suggest that the shelf life of an ice cream sample was 24.27 months at $-18^{\circ}C$, 2.29 months at $-6^{\circ}C$, 0.39 months at $-1^{\circ}C$, and 0.15 months at $4^{\circ}C$. Results of this study suggest that a set expiration date on ice cream might also contribute to effective management of ice cream characteristics in the retail chilled chain.