• 동아시아식생활학회지
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• 제10권3호
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• pp.179-189
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• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.

• 대한영양사협회학술지
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• 제10권2호
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• 한국식품조리과학회지
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• 제15권4호
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• pp.327-337
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• 1999

This study was conducted on a sampling of 700 mixed college students from seven different schools nationwide by written questionnaire to evaluate the value system of convenience foods among Korean college students. Korean students put value on the following categories of convenience foods in order; convenience, taste, price, appearance, appliance to daily life, variety, locality, nutritional value, originality, improvement required, cleanliness and tradition. Significant differences between the sexes occurred in categories as cleanliness and convenience, since females considered convenience foods as convenient but not so clean (safe to eat). This study also conducted factor analysis on 24 individual convenient foods. Noodles laid emphasis on nutritional value; where refrigerated foods, ready to eat (RE) side dishes, on-the-spot kimbab, and sandwiches focused on cleanliness. Noodles. cereal, and instant soup focused on price. Frozen pizza, noodles, retort, RE meat, ham, fish cakes were dependent on locality and traditionality. Noodles, instant food, and packed kimchi scored highly on convenience. Frozen fried rice, retort, instant porridge, instant rice, RE meat, cereal, instant soup, and RE side dishes on consumption on a regular basis. Cereal, refrigerated foods, and RE side dishes laid emphasis on taste. Noodles, instant rice, cereal, ham, and RE side dishes focused on variety. Retort, RE meat, ramen, cereal, ham, and on the spot sandwiches looked to originality, while canned foods was recognized as ‘needing improvement’.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1676-1684
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• 2004

어육, 닭 가슴살 및 돼지 후지 육을 산성 및 알칼리 용액으로 추출하여 등전점 부근에서 회수하고 중성 부근의 pH로 재조절하여 회수한 단백질의 가열 젤 물성과 이들의 혼합에 따른 가열 물성 값의 변화, 최적 물성과 최소비용을 제공하는 혼합 비율을 결정하였다. 갈고등어의 근원섬유단백질은 산 및 알칼리 처리에 의해 가열 젤을 형성하지 못하였으나, 산과 알칼리 처리후 근형질 단백질을 포함한 회수 단백질은 가열 젤을 형성하였다. pH 10.5에서 처리 후 회수한 단백질의 가열 젤의 파괴강도는 갈고등어가 가장 낮았고, 변형 값은 냉동 꼬마민어>닭 가슴살>돼지 후지 육>갈고등어의 순으로 높았으며, 백색도는 냉동 꼬마민어 회수 단백질이 가장 높았다. 갈고등어 회수 단백질의 첨가는 파괴강도, 변형 값, 백색도를 감소시키고 가격을 상승시키는 반면, 닭 가슴살 회수 단백질의 첨가는 파괴 강도와 백 색도를 다소 증가시키고 가격을 현저히 감소시켰다. 냉동 꼬마민어 회수 단백질인 경우, 파괴강도 110 g 이상, 변형 값 4.5 mm 이상 및 회수 단백질의 원료 단가 2000원 이하/kg을 만족하는 최적 혼합 비율은 냉동 꼬마민어 36∼50%, 닭 가슴살 34∼40%, 돼지 후지 육 14∼25%이었다 가열 젤의 구조는 냉동 꼬마민어 회수 단백질이 가장 치밀하였다. 냉동 꼬마민어 회수 단백질을 축으로 닭 가슴살, 돼지 후지 육 회수 단백질의 적절한 혼합 비율의 조절은 물성 값이 다양화한 연제품에 활용 가능할 것으로 판단된다.

• 수산경영론집
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• 제1권2호
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• pp.1-22
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• 1970

Our fisheries protucts industry has developed rapidly during past 10 years ; production was about twice: fihing fleets increased twice in number and 3 times in tonnage ; export was 5 times. Govermment is trying to develop deep sea fisheries in order to surmount the depression of coast fisheries. At present more than 270 deep sea fishing boats are working with superior skill to other country at the South Pacific, the Atlantic, the Indian, and the North Pacific Ocean. Our deep sea fisheries is consisted of the tuna long line and the trawler. The tuna long line of them has 230 crafts in 1969 ana the deep sea trawler has 40 crafts, too. Comparing to 1962, the number of the deep sea fishing boats has been increased highly to 54 times, 7.71 times average per year increasing rate. The rate of the tuna long line to the trawler at the end of 1969 shows 85:15, More than half of them are 100~200 (equation omitted), if we classify them according to (equation omitted) or boat craft. 70% of them has less than 5 years ships age. The Korean Marine Industry Development Corporation has more than 1/3 fishing fleets, with 91 crafts, if We consider it according to corporation. Considering it according to the financial resources, dependence upon foreign loan is as high as 88%. Catches was 74, 450 M/T ($24, 663, 000)at the end of November in 1969 and it was increased to 113.5 times in catch amount and 118 times in value, comparing to those of 1962. Considering it according to the ocean, the order is arranged to the Pacific, the Atlantic, and the Indian Ocean. The average production amount of each craft is 250~400 S/T a year. The result of export took up 1/3 of total fisheries product export with $ 22, 398, 000 at the end of november in 1969. Employee cost of fishing coast is 8% higher than other fishing. The profit is highest in our fisheries. Most of the products except the trawler fishing are sofa at the fishing grounds to the processing company, and they lose much money. They buy most of bait from Japan, giving $8~10 for 1C/S(10kg). Fish price is $390~520 according to the kind of fish for S/T at the fishing grounds, and the rapid frozen fishes brought to Japan are about $ 800 for S/T. There is much difference. in price. Problems 1. Want of self capital. 2. To get the refrigeration boats enough. 3. International Fishing Regulation. 4. To get high price and to secure consuming grounds. 5. To get home-production of bait. 6. To exploit new fishing grounds. 7. To get larger boats. 8. To get mariner enough. When the problems mentioned above are solved, the Deep Sea Fisheries of oun courtry will be developed more largely.

• 한국어병학회지
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• 제6권2호
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• pp.123-131
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• 1993

1990년 8월에 양식넙치의 병어에서 분리한 Staphylococcus epidermidis를 건강한 넙치에 인위감염 시킨 후, 혈액성상과 혈청화학성분의 변화를 24시간 간격으로 4일간 추적하였다. 적혈구수, 헤모글로빈량, 헤마토크릿치, 평균적혈구헤모글로빈농도 및 평균적혈구헤모글로빈량은 균 접종 24시간에서 48시간 내에 유의적으로 감소하였다. 총단백, 알부민, 글로부린 및 총콜레스테롤치는 균 접종 24시간에서 45시간만에 유의적으로 증가하였으나 혈당, 빌리루빈 및 혈청 트란스아미나제는 균 접종 24시간에서 48시간내에 유의적으로 감소하였다. 균 접종 48시간 후에 적혈구는 장경이 짧게 되어 둥근 모양으로 되었다. 균 접종 72시간 후에는 용혈된 적혈구와 호중구가 많이 출현하였다. 균 접종 48시간 후부터 프라이스-존즈 곡선은 좌방으로 이행되었다. 따라서 인위적 감염에 의한 양식 넙치의 포도상구균증은 용혈성 빈혈을 나타내었다.

• 한국산업정보학회논문지
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• 제17권7호
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• pp.209-214
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• 2012

본 논문은 항만폐기물 수거에 및 관리에 자동인식 시스템인 RFID를 활용하기 위한 선행연구로써, 최근 급속히 늘고 있는 구리와 아연합금의 양식용 철제 가두리에 대하여 RFID를 부착하는 효율적인 방안을 제시하고자 한다. 이는 재활용률 향상과 환경오염 예방을 위하여 꼭 해결이 필요한 과제인데, 철제 가두리는 사용 환경 특성으로 인하여 수분이 함유된 철제 어구(fishing equipment)인 바, 금속 혹은 고무, 유리 등과 같은 물질에 RFID 태그를 부착할 때 발생하는 RFID 인식률과 관련된 중요한 기술적 난제인 RFID에너지의 반사와 흡수 현상을 극복할 수 있는 실용적 방안이 강구되어야 한다. 최근 스티로폼(Styrofoam)이나 합성수지 등을 이용하여 금속에 부착할 수 있는 900MHz 대역의 금속태그가 개발되어 보급되고 있으나, 이 또한 일반 태그에 비하면 가격이 상대적으로 고가인 현실적인 문제점이 있다. 본 연구에서는 전형적 금속형 어구인 철제 가두리를 대상으로 RFID 인식률 향상을 위한 스치로폼 패드(styrofoam pad) 활용 방안을 제시하고, 아울러 안테나 각도 등의 리더기 활용 최적조건 등을 실험을 통하여 살펴본다. 실험계획 및 분석은 다구찌(Taguchi)기법을 적용하였고, Minitab S/W를 활용하였다. 실험결과로써, 스티로폼 패드의 두께는 두꺼울수록 좋으며, 태그의 부착위치는 모서리(edge)부분, 리더기 각도는 $0^{\circ}$(정면)가 인식률이 가장 좋은 것으로 나타났다.

• 한국인터넷방송통신학회논문지
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• 제19권6호
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• pp.95-102
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• 2019

물고기 반려인들이 증가함에 따라 어항 관련 편의제품들이 증가하고 있다. 기존의 제품들은 기능이 부족하거나 비싼 가격으로 인해 소비자들로부터 환영받지 못하고 있다. 본 논문에서는 라즈베리 파이와 아두이노를 이용하여 어항의 센서, 모터 등을 원격으로 제어하는 시스템을 다루었다. 안드로이드 애플리케이션에서 다음과 같은 기능을 수행할 수 있다. 첫 째, 먹이지급 진행 및 예약. 둘째, 환수 진행 및 예약. 셋 째, 온도와 pH 수치의 측정 및 시각화 그리고 알림기능이다. 동작시간 측정 실험을 통해 외부에서도 시스템에 빠르게 접근할 수 있는 것을 검증하였고, 날짜별 pH 측정 실험을 통해 언제 환수를 하는 것이 적절한지 검증하였다. 이 시스템을 통해 사용자가 물고기를 더 편하고 안전하게 기를 수 있도록 한다.

• 스마트미디어저널
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• 제12권11호
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• pp.134-144
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• 2023

Nowadays, Deep Learning (DL) technology is being used in several government departments. South Korea imports a lot of seafood. If the demand for fishery products is not accurately predicted, then there will be a shortage of fishery products and the price of the fishery product may rise sharply. So, South Korea's Ministry of Ocean and Fisheries is attempting to accurately predict seafood imports using deep learning. This paper introduces the solution for the fish import prediction in South Korea using the Long Short-Term Memory (LSTM) method. It was found that there was a huge gap between the sum of consumption and export against the sum of production especially in the case of two species that are Hairtail and Pollock. An import prediction is suggested in this research to fill the gap with some advanced Deep Learning methods. This research focuses on import prediction using Machine Learning (ML) and Deep Learning methods to predict the import amount more precisely. For the prediction, two Deep Learning methods were chosen which are Artificial Neural Network (ANN) and Long Short-Term Memory (LSTM). Moreover, the Machine Learning method was also selected for the comparison between the DL and ML. Root Mean Square Error (RMSE) was selected for the error measurement which shows the difference between the predicted and actual values. The results obtained were compared with the average RMSE scores and in terms of percentage. It was found that the LSTM has the lowest RMSE score which showed the prediction with higher accuracy. Meanwhile, ML's RMSE score was higher which shows lower accuracy in prediction. Moreover, Google Trend Search data was used as a new feature to find its impact on prediction outcomes. It was found that it had a positive impact on results as the RMSE values were lowered, increasing the accuracy of the prediction.

• 수산해양기술연구
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• 제47권2호
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• pp.79-87
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• 2011

A fishing lamp is fishing gear to gather fish in the night. But the cost of oil which is used to a light fishing lamp, goes significantly up to almost one hundred million won for 50 tonnage vessels and forty million won in case of vessels less than 10 tonnages. This cost has almost taken 30.40% of total fishing costs. As oil price increases, the business condition of the fishery gets worse and worse. Therefore, it is very urgent to develop an economical fishing lamp, to solve the problem of fishery's business difficulty. This research aims at developing a fishing lamp for squid jigging fishery and hairtail angling fishery using the LED, which has excellent efficiency and durability. One fishing lamp has about 160Watt capacity and five fishing lamps are installed one aluminium panel in which sea water flows to emit generated heat from LED to outside. Developed fishing lamp lights to an effective direction of jigging and angling operation. This fishing lamp can be controlled to light the direction of fish shoal because the aluminium panel can be controlled to up and down direction. The wave length of fishing lamp has white and blue color. White color light is to gather fish shoal of horizontal direction and blue color light is to gather fish shoal of vertical direction. After development of this fishing lamp, 60.110 units are established on the boat, and operated fishing. Consequently, in the case of squid jigging, spent energy was reduced to 39%, in the case of hairtail angling, 68% of spent energy was reduced. And the catch was more than another boat.