• Journal of Advanced Marine Engineering and Technology
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• 제23권3호
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• pp.311-319
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• 1999

In Korea accelerated industry development and urbanization during the last three decades have led serious water pollution problems in many parts of the nation. Especially in the regions of west and south coast have low fresh water in the dry season of spring and summer. In the place isolated from land it is important to secure the fresh water for drinking and general service. This study is concerned on the thermal system design to develop low-pressure evaporation type fresh water gen-erator of capacity 1 ton/day using the heat source of non-operating boiler in the season of spring and summer. The results obtained from this study are as follows. the water quantitieds generated from experi-mental evaporator showed good coincidence with the calculated values. The maximum production quantity was 1.38ton/day at pressure 40mmHg abs. and temperature $80^{\circ}C$.

• 한국농공학회지
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• 제38권2호
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• pp.97-107
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• 1996

This study was performed to derive the formula of sediment yield and predict the sediment elevation for fresh desalted reservoirs. Data analyzed was from 3 fresh desalted reservoirs of Sapkyo, Asan, and Namyang. Average sediment yield calculated from the sediment survey data was $279m^3/km^2/$ year for Sapkyo lake, $523m^3/km^2/$ year for Namyang lake, and $190m^3/km^2/$ year for Asan lake. The trap efficiency for Sapkyo lake was 63%. The formula of sediment yield was derived as $Q_s=6,461{\times}A{^-0.44}$ for fresh desalted reservoir. Sediment yield in fresh desalted reservoirs was much higher than that in inland reservoirs located in the same watershed, because of long trap time in fresh desalted reservoirs.

• 한국식품영양학회지
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• 제21권1호
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• 동아시아경상학회지
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• 제6권2호
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• pp.14-27
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• 2018

Purpose - The purpose of this study is to analyze the effect of 'delivery service quality' of online fresh food shopping malls on 'e-satisfaction' and 'repurchase intention' of online customers. Research design, data, and methodology - To demonstrate the relationship between the delivery service quality of online fresh food shopping mall and the e-customer satisfaction and repurchase intention, the research model was designed with 5 sub-factors (promptness, accuracy, economy, safety, information) based on the contents of previous studies. The data collection is conducted with sampling survey. The participants are customers who have visited, purchased and received their orders within the last 6 months in online fresh food shopping malls. This study analyzed collected data, then confirmed and finalized the hypothesis by using IBM SPSS Statistics 21.0 statistical program. Results - Hypothesis 1: The service quality of online fresh food shopping mall will have a statistically significant effect on online customers' e-customer satisfaction. Hypothesis 2: The service quality of online fresh food shopping mall will affect the repurchase intention of online customers. Hypothesis 3: The e-customer satisfaction of online fresh food shopping mall will have a statistically significant effect on repurchase intention. Among the 5 sub-factors (promptness, accuracy, economy, safety, information) of delivery service quality, three factors such as promptness, accuracy, and safety have stronger influence on e-satisfaction and repurchase intention of online customers. Conclusions - This study has proven the feasibility and viability of the hypotheses that 1) The excellent delivery service quality of an online fresh food shopping mall primarily affects e-customer satisfaction; and that 2) Ecustomer satisfaction will secondarily serve to improve repurchase intention.

• 한국식품영양학회지
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• 제11권3호
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• pp.278-282
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• 1998

생마늘의 풍미와 색상을 유지하면서 장기간 저장하기 위하여 정제염, 말토덱스트린과 dl-사과산을 첨가한 뒤 가열 처리하여 생마늘 페이스트를 제조하여 가공 공정을 검토하였고, 3$0^{\circ}C$와 5$^{\circ}C$의 온도에서 6개월 동안 저장하면서 품질 변화를 측정하였다. 생마늘 페이스트는 엽경을 제거하고 쵸핑하여 87%의 수율을 얻었으며 pH는 5.85로 측정되었다. 생마늘에 10%의 정제염, 10%의 말토덱스트린과 0.1%의 dl-사과산을 첨가한 뒤 85$^{\circ}C$의 저온에서 6개월 이상 저장할 때 풍미, 색상, thiosulfinate와 pyruvate의 함량, 관능 평가 및 품질의 변화를 거의 볼 수 없었다. 이와 같은 결과로 볼 때 생마늘에 10%의 정제염, 10%의 말토덱스트린과 0.1%의 dl-사과산을 첨가한 뒤 85$^{\circ}C$에서 5분간 가열 처리하여 생마늘 페이스트를 제조한 뒤 5$^{\circ}C$이 저온에서 보관하는 것이 품질 변화 없이 6개월 이상 장기 저장할 수 있었다.

• 한국수자원학회논문집
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• 제48권1호
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• pp.23-35
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• 2015

본 연구에서는 3차원 수치모형을 이용하여 염수 대수층 내 담수 주입량에 따른 주입정과 양수정 사이의 담수체의 거동을 수치적으로 분석하였다. 대수층 내에 8개의 주입정이 동심원 상에 등간격으로 배열되어 있으며, 동심원 중심에 한 개의 양수정이 위치해 있다. 주입량이 상대적으로 작은 경우 주입정 주변의 담수체는 인근의 주입정에서의 담수체와 서로 혼합되지 않고 독립적으로 분포한다. 그러나 주입량이 증가함에 따라 담수체의 크기는 점차적으로 증가하며, 주입정과 주입정 사이에 염수와 담수가 혼합되어 있는 영역이 나타난다. 혼합되는 정도는 주입량이 증가함에 따라 증가되며, 이러한 현상은 양수정 주변에서도 동일하게 나타난다. 또한주입량이 증가할수록 양수정 주변 및 내에서의 염수비율이 점차적으로 감소하는 경향을 나타내었다.

• 한국환경농학회지
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• 제39권2호
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• pp.138-141
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• 2020

BACKGROUND: Fresh weight is one of the major quality measurement factors in determining the quality of fresh fruits. A practical method has been developed for rapid and non-destructive measurement using the Chlorophyll Fluorescence Image (CFI) technique to estimate changes in fresh weight of post-harvest products. METHODS AND RESULTS: Kiwifruit (Actinidia deliciosa) was used and measured for the fresh weight and CFI under different temperature conditions at 0, 10, and 20℃, from 0 to 21 days after storage (DAS). We observed the fresh weight of kiwifruit and measured the surface image for determining F_v/F_m value in terms of maximum quantum yield on each day. To estimate freshness of kiwifruit we applied linear regression between the measured fruit weights and F_v/F_m values. Results showed that fruit weights were reduced by 4% at 0℃, 6% at 10℃, and 14% at 20℃ for 21 days, respectively. And also, the value of Fv/Fm was shown as decreasing trend at all temperature conditions, especially at 20 ℃. Fv/Fm values showed highly significant correlation (R²>0.9) with fresh weight of kiwifruit at all different storage temperatures. CONCLUSION: Thus, CFI technique can be useful to estimate the fresh weight of kiwifruit.

• 한국식품영양학회지
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• 제20권3호
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• 한국산업융합학회 논문집
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• 제7권4호
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• pp.331-340
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• 2004

This paper presents a feasibility study of a fresh air load reduction system by using an underground double floor space. The fresh air is introduced into the double slab space and passes through the opening bored into the footing beam. The air is cooled by the heat exchange with the inside surface of the double slab space in summer, and heated in winter. This system not only reduces sensible heat load of the fresh air by heat exchange with earth but also reduces latent heat load of the fresh air by ad/de-sorption of underground double slab concrete. In this paper, we used a model for evaluation of fresh air latent heat load reduction by hygroscopic of air to earth exchange system taking into account coupled heat and moisture transfer of underground double floor space. In conclusion it shows the validity of the proposed method for a design tool and the quantitative effect of the system.

• Asian-Australasian Journal of Animal Sciences
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• 제6권3호
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• pp.361-365
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• 1993

An experiment was conducted to investigate the effects of feeding fresh cassava roots on the performance and carcass quality of pigs raised from $15{\pm}1kg$ to 85 kg live weight. Fresh unpeeled cassava roots were chopped into chips and offered separately along with a protein concentrate made up of copra cake and meat and bone meal, and a local mineral-vitamin premix. Commercial pig grower and finisher diets served as control. A total of 24 pigs were used in an incomplete randomized split-plot design experiment. Pigs fed fresh cassava-based diet grew as fast, 0.78 vs 0.77 kg/day, and were as efficient, 3.74 vs 3.77 in converting feed into body weight gain as those fed the commercial control diet. Similarly, there were no differences in carcass quality measured in terms of dressing percentage, 77 vs 77; backfat thickness, 2.76 vs 2.78 cm; loin eye muscle area, 29.2 vs $29.1cm^2$ and in the relative proportions of the different carcass cuts between the two dietary treatments. The use of fresh cassava along with the protein and the local mineral-vitamin premix however, resulted in lowered total feed cost and cost per unit of live weight gain. It is concluded that fresh cassava roots can be fed along with copra cake, meat and bone meal protein concentrate and a local mineral-vitamin premix to fattening pigs with no adverse affects on performance and carcass quality.