• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.

• East Asian Journal of Business Economics (EAJBE)
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• v.8 no.4
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• pp.29-43
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• 2020

Purpose - Although it has been 10 years since the university technology holding company was launched, it is currently facing operational limitations. The purpose of this study is to study the growth strategy of university technology holding companies by investigating the status and problems of university technology holding companies. Research design, data, and methodology - In this study, the status of university technology holding companies was analyzed based on the survey data issued by the University Technology Holding Companies Association. Due to the lack of research on university technology holding companies, policy alternatives were suggested by examining problems based on literature research. Result - In this study, an alternative to strengthening the competitiveness of technology holding companies and supporting policies was suggested. As a result of the research, it was discovered as a policy alternative to enhance the independence of technology-owned subsidiaries, develop outstanding talents, and expand the marketing of support programs to create results based on technology holding companies. Conclusion - In previous studies, alternatives to technology commercialization policies have been suggested, but studies on the role and status of detailed technology holding companies are insufficient, and the operation system of technology holding companies and discovery of future growth models are insufficient compared to overseas cases. Therefore, in this study, various policy innovation measures are presented as examples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.743-748
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• 2003

An oil boom was set up in order to contain diffused oil from spills and for the retrenchment of damage caused by oil Pollution. Therefore, the oil boom anchor needed proper holding power to endure high resistance from flowing streams and to secure the oil boom around the spill, and must dredge directly into the seabed when it is dropped and block oil outflow immediately. This study investigated the holding power of the danforth anchor and the coastal fishing vessel anchor used for oil booms in the KMPRC (Korea Marine Pollution Response Corporation). For each type, a 30 kg and 20 kg anchor were used. The holding power of the danforth anchors were measured by dropping both weights 10 times. However the coastal fishing vessel anchors were dropped only 5 times each, because no substantial differences were found between drops. In the results of the danforth anchors, an anchor awoke occurred in 2 drops of the 30 kg anchor and in 4 drops of the 20 kg anchor, wherein there was no holding power to be measured. With exception to the anchor awoke cases, the maximum holding power of the danforth 30 kg and 20 kg anchors was 250-520 kg and 123-233 kg, respectively. In the case of the coastal fishing vessel anchors of 30 kg and 20 kg, throughout the experiment, there was no occurrence of an anchor awoke. For the 30 kg and 20 kg anchors, the maximum holding power was measured to be 209-230 kg and 155-170 kg, respectively. Therefore, the holding power of the coastal fishing vessel anchor was shown to be much poorer than that of the danforth anchor. However, the holding power of the danforth anchor was very unstable. Due to the occurrences of anchor awoke, there was no holding power and the measurement value of maximum holding power showed too much variation among the drop tests. Also, after the maximum holding power was achieved, anchor awoke occurred easily. In the case of the coastal fishing vessel anchor was much more stabile, because there was no anchor awoke and no instance where holding power failed. Also the maximum holding power was reached quickly and almost no variation occurred among the drop tests.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.211-218
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• 2004

The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham ＆ cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Journal of Korea Foundry Society
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• v.18 no.5
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• pp.450-461
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• 1998

The optimal reheating conditions to apply the thixoforging and semi-solid die casting process were investigated by changing the reheating time, the holding time, the reheating temperatures, the capacity of the induction heating system, and the adiabatic material size. In the case of solid fraction fs=50% (for semi-solid die casting), the microstructure of SSM (specimen size:$d76{\times}l90$) at the condition of the first elevating time of 4 min, holding time of 1 min and holding temperature of $350^{\circ}C$, the second elevating time of 3 min, holding time of 3 min and holding temperature of $575^{\circ}C$, the third elevating time of 1 min, holding time of 2 min and holding temperature of $584^{\circ}C$, capacity of Q=8.398KW is obtained with globular microstructure and finest. In addition, in the case of solid fraction fs=55% (for thixoforging), the SSM (specimen size:$d76{\times}l90$) at the condition of the first elevating time of 4 min, holding time of 1 min and holding temperature of $350^{\circ}C$, the second elevating time of 3 min, holding time of 3 min and holding temperature of $570^{\circ}C$, the third elevating time of 1 min, holding time of 2 min and holding temperature of $576^{\circ}C$, capacity of Q=12.04KW is obtained with the finest globular microstructure. We saw that the most important factor in a three-step reheating process is the final holding time.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.352-357
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• 2004

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80$^{\circ}C$ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5$^{\circ}C$ refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10$^{\circ}C$ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

• Korean Chemical Engineering Research
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• v.57 no.6
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• pp.768-773
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• 2019

The Fenton reaction, which evaluates the electrochemical durability of polymer membranes of polymer electrolyte fuel cells (PEMFC), and the degradation of polymer membranes by OCV holding method are compared. The Fenton reaction is a method that can evaluate the chemical durability of the polymer membrane at outside the cell in a shorter time than the OCV Holding method. The Fenton reaction was carried out at 30% hydrogen peroxide, 10 ppm iron, and $80^{\circ}C$ for 24 hours. OCV Holding was driven at $90^{\circ}C$, 30% relative humidity and OCV for 168 hours. The Fenton reaction caused a lot of degradation inside the polymer membrane. On the other hand, in OCV Holding, the membrane thickness was thinned by the entire surface and internal degradation. The fluorine emission rate was more than 10 times higher than that of OCV Holding due to the Fenton reaction. The hydrogen permeation rate increased about 30% at 24 hours of Fenton reaction. At OCV Holding, hydrogen permeability decreased after 24 hours and then increased. As a whole, there was a difference in a membranes deteriorated by Fenton reaction and OCV Holding.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.466-476
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• 2016

Technology-holding company was introduced in 2008 according to the Korean related law. In the end of 2014, technology holding company of university amounts to 39 companies, and ETRI Holdings is only the company belonging to the research institute among these companies. The technology holding company was launched to support a technology transfer from university or research institute to companies, and to boost up start-ups. Though 7 years has passed after the first technology-holding company was launched, there is no success model until now. Holding company is basically an investment company, which earns a profit from subsidiary company. The business model of a holding company is similar to venture capital that invests in start-ups. A direction of desirable business model of technology-holding company was suggested in this paper based on the case study on 2 Korean venture capital company. Holding company is generally categorized into two types. One is a pure holding company that only get a profit from subsidiary company, and the second is a operating holding company that creates an extra business revenue in addition to the role of pure holding company. In this paper, it is suggested that a technology holding company is recommended to be a operating holding company rather than a pure holding company.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1642-1655
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• 2020

Objective: The aim of this study is to characterize the impact of additional electrical stimulation (AES) and various pre-rigor holding temperatures (for 3 h) on the ageing-potential of hot boned bovine M. longissimus lumborum (LL). Methods: Paired LL loins from 12 bulls were hot-boned within 40 min of slaughter, immediate AES applied and subjected to various holding temperatures (5℃, 15℃, 25℃, and 35℃) for 3 h. Results: AES did not accelerate the rate of rigor attainment, but the 3 h pre-rigor holding temperature did. Shear force values decreased as the pre-rigor holding temperatures increased. AES and holding for 3 h (at 25℃) resulted in higher water-holding capacity. Conclusion: Data confirmed that AES did not influence the various meat quality parameters in the present study, but pre-rigor holding temperature (25℃) alone or in combination with AES resulted in superior meat quality.