• 한국축산식품학회지
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• 제20권2호
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• pp.133-138
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• 2000

This study was carried out to investigate the effect of drip addition on quality and sensory characteristics of pork sausage. The pH of pork sausage was not affected by addition of nitrite or drip. Hunter's "a" value of pork sausage nitrite added was higher than pork sausage none added nitrite. The remained content of nitrite in nitrite added pork sausage was not over the permitted value(70ppm). The hardness, springiness, chewiness and brittleness of pork sausage added drip was higher than pork sausage none added drip. The free amino acid content was higher in pork sausage prepared by addition of nitrite and drip. The sensory value was not different between samples. The VBN, TBARS and total plate count during storage was low in pork sausage prepared by addition on nitrite. There, the drip was desirable to use in preparation of meat product.

• Asian Journal of Business Environment
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• 제10권2호
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• pp.33-41
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• 2020

Purpose: This study assesses the marketing practices and value-added fish products under the Coral Reef Rehabilitation and Management Program (COREMAP) in East Indonesia. Research design, data and methodology: This study gathered qualitative and quantitative data through i) focus group discussions (FGD) with fishers, traders and COREMAP officers, ii) surveys and iii) interviews with fishermen and traders. This study surveyed 714 households (365 in COREMAP and 349 in non-COREMAP) and 33 traders (17 in COREMAP and 16 in non-COREMAP) using structured questionnaires between January and March 2016. This study used Shepherd's Index to estimate the marketing efficiency for each stage of the marketing channel. For value-added fish products, the value is determined by the difference between processed output and the raw product used. Results: Marketing cost in the non-COREMAP area was more efficient than in COREMAP as indicated by lower operational cost and higher selling price. However, no value-added fish products were produced in the non-COREMAP area. This study noted a lower catch in COREMAP area, which implies COREMAP program successfully reduced fishing pressure. Conclusions: This study identified poor infrastructure and the limited market as the major problems in developing value-added fish products in both COREMAP and non-COREMAP area.

• 한국산학기술학회논문지
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• 제14권10호
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• pp.4830-4836
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• 2013

본 연구는 "청대추칩"이라는 신제품의 제품 개발 방향 설정을 목적으로 시행되었다. 이를 위하여 청대추칩의 속성별 소비자 가치추정을 실시하였다. 방법적으로는 선택형 실험(Choice Experiment)을 이용하였으며, 조건부 로짓 모형을 추정하여 각 속성별 지불의사금액을 도출하였다. 그 결과 중소기업 제품은 1,333원/개, 대기업은 1,752원/개, 대학은 1,703원/개, 포장 단위는 350원/개, 원료 등급은 548원/개, HACCP은 1,322원/개, ISO22000은 1,166원/개로 추정되었다. 대학 브랜드의 지불의사금액은 중소기업 브랜드보다는 높고 대기업 브랜드보다는 낮은 것으로 나타났다. 대학 브랜드 제품을 다소 고급제품으로 인식하고 있으므로 이에 걸맞는 제품을 개발해야 할 필요가 있다. 그러므로 우선적으로 HACCP을 취득할 필요가 있고 우수한 원료를 사용할 필요가 있다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 춘계학술대회 초록집
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• pp.209.1-209.1
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• 2010

본 연구에서는 울산산업단지 및 인근 지자체에서 발생하는 가연성폐기물 중 화학산업의 원료로 공급하기 위하여 활용가능한 폐기물들을 선정하고, 선정된 폐기물들의 안정적인 수급을 위하여 자원순환네트워크를 구축하는 연구를 수행하였다. 활용가능한 폐기물을 선정하기 위하여 먼저 선정기준을 설정하고, 울산지역에서 발생하는 가연성폐기물의 발생 및 처리현황, 폐기물의 특성 등을 고려하여 활용가능량을 산출하였다. 또한 이들 폐기물을 지속적으로 수급하기 위하여 울산산업단지 기업과 지자체, 합성가스 이용 업체 등으로 구성된 컨소시움을 구축하는 방안을 제안하였다.

• 통상정보연구
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• 제11권1호
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• pp.139-155
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• 2009

This study investigates empirically the export competitiveness of Korea and Japan in America by calculating 4 indexes such as market share index(MSI), export similarity index(ESI), market comparative adventage index(MCAI) and market share expansion ratio(MSER)-export similarity deepening ratio(ESDR). The empirical finding of this analysis shows that Korea is competitive in the labor-intensive products and Japan in the technology-intensive products. This result also meets the general understandings that Japan is superior to Korea in the export competitiveness such as value added of goods, etc. Therefore, in order to strengthen the export competitiveness of Korea in the US market, it's desirable for our firms and government to improve the quality of product ranges by developing technologies focused on the higher value-added products.

• 한국콘텐츠학회논문지
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• 제21권1호
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• pp.203-209
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• 2021

메밀가루의 첨가량(0, 10, 20, 30, 40)을 다르게 제조한 옐로우 레이어 케이크의 품질 특성을 조사하였다. 반죽의 비중은 메밀가루 첨가량이 증가할수록 증가하였다. 케이크 단면의 색도는 메밀가루 첨가량이 증가함에 따라 L값과 b값(황색도)은 낮았으나, a값(적색도)은 증가하였다. 케이크 부피는 메밀가루 첨가량이 많을수록 부피가 작아지는 경향이었다. 케이크 대칭성 및 균일성지수는 대조구와 비교하여 유의적인 차이가 없었으나, 굽기손실률은 메밀가루 첨가 시 다소 낮게 나타났다. 경도는 대조구 보다 메밀가루 첨가량이 증가할수록 유의적으로 높게 나타났다. 관능검사에서 맛은 메밀가루 20% 첨가 시 높은 점수를 얻었으며, 조직감과 종합적기호는 메밀가루 20% 첨가 시까지는 대조구와 유의적 차이가 없었다. 따라서, 밀가루의 일부를 메밀가루로 대체하여 옐로우레이어케이크를 제조하는 경우에는 메밀가루 20% 수준 첨가 시 케이크의 품질이나 기호적 특성이 향상된 제품으로 제조 가능할 것으로 기대된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 한국조리학회지
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• 제23권3호
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• 대한한방내과학회지
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• 제29권2호
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• pp.311-317
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• 2008

Objective : To build a basis of patent analysis for development of Korean ginseng as a competitive medical product in the world market. Methods : Survey of all patents related to ginseng or ginseng products in Korea and other rival countries such as the USA, Japan or EU, using KIPRIS. Results : Korea has more patents of ginseng itself , however has fewer patents related to functional goods, higher value-added businesses or medical technologies using ginseng than rival countries. Conclusion : The Oriental medical world should make more effort to verify the pharmacological effects of ginseng, develop high value-added functional products or medical technologies using ginseng and apply for more patents in such fields.

• 유기물자원화
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• 제4권1호
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• pp.23-31
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• 1996

가정에서 분리수거한 쓰레기와 혼합쓰레기 및 퇴비화 과정중에 있는 쓰레기의 중금속 농도를 측정하였다. 카드뮴의 농도는 봄철에 8 mg/kg 쓰레기, 겨울철에 13 mg/kg 쓰레기였다. 중금속의 농도는 월별로 큰 차이를 보였으며 1월과 2월, 4월, 5월에는 카드뮴의 함량이 부산물 퇴비의 기준인 5 mg/kg 쓰레기의 농도를 초과하였다. 가정쓰레기가 혼합되기 전 분리수거된 음식쓰레기의 퇴비화 과정중에 카드뮴의 함량을 측정한 바, 봄철과 겨울철에 부산물 퇴비화의 기준치를 초과하였다. 분리수거된 가정쓰레기에 수분조절제로 첨가된 석탄회는 퇴비중의 중금속 함량을 낮추는 효과가 있었다. 소형 퇴비화 용기에서 1개월 퇴비화한 음식쓰레기를 야외에서 야적하여 숙성시켰는데, 이 기간동안에 중금속의 축적은 일어나지 않았다.