• Journal of Korea Society of Digital Industry and Information Management
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• v.11 no.1
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• pp.97-109
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• 2015

In this paper, we design and implement a two-way automatic communication system using a mobile instant messenger that can provide a customized service through a real-time two-way communication using a mobile instant messaging service. Two-way automatic communication system using a mobile instant messenger can improve the quality and quantity of information in real-time update of the information through the feedback. In addition, since it is communicated by using a mobile Instant Messanger in 1:1 there is no concerns that is recognized as spam, as well as it is possible to provide customized information for each user. Two-way automatic communication system using a mobile instant messanger shows the difference of the speed according to the data input time in typing by hands in result of comparing the time to input a date and the processing speed to search a data. Therefore in category treatment, command processing and natural language processing, Category treatment way is the most excellent in aspect of data processing speed, otherwise in aspect of the total speed to combine the data input time and the processing time, the command processing way is the best method.

• Food Science and Industry
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• v.50 no.1
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• pp.36-56
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• 2017

The importance of noodles in Korean diet is becoming greater in recent years. This article is an overview on a variety of Korean noodles including dried noodle, naengmyeon (buckwheat noodle), dangmyeon (starch noodle) and instant fried noodle. It gives also the background information on the changes of the definition of noodles. Since Koreans are the largest consumer of instant fried noodles per capita in the world, primary emphasis was placed on the development history of instant fried noodles.

• Journal of Advanced Navigation Technology
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• v.13 no.2
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• pp.280-286
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• 2009

A policy of instant messaging usage is offered in this article. First, a brief introduction of instant messaging system structure is described. The main threats and vulnerabilities of Instant messenger (IM) are described in the second part of the paper. Instant messaging applications offer so many advantages in so many different fields that they're fast becoming the preferred communication tool for a number of different professional scenarios. When properly implemented, instant messaging can be a true asset to the business by making communications easier throughout the organization. If instant messaging is carelessly implemented, though, it can cause problems with privacy and may expose the organization to various forms of malware. The solution offered in this paper is one of the effective ways against threats of IM. However, the system cannot be secured entirely. All we can do is reducing the risks.

• Korean Journal of Community Nutrition
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• v.18 no.2
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• pp.134-141
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• 2013

This study was conducted to investigate instant coffee-mix intakes and its relations with anthropometric measurements, nutrient intake, and blood lipid in Gangneung and Samcheok residents. Coffee-mix is a mixture of instant coffee, sugar and coffee-creamer. It is a standardized convenience food in Korea. Recently, Koreans appear to consume too much of instant coffee-mix. The respondents of this study were 218 Koreans (Gangneung region 133, Samcheok region 85). The average age was 56.0 years (male), 57.5 years (female). They were divided into 2 groups, the instant coffee-mix drinkers and the non-drinkers. The nutrient intake and anthropometric measurements and their relations with coffee-mix intakes were analyzed (nutrient intakes were calculated by converting per 1,000 kcal and adjusted by age, region). As for male, body fat was significantly higher in coffee-mix drinkers (18.1 kg, 25.0%) than in non-drinkers (17.1 kg, 23.8%). In the case of females, serum triglyceride was significantly higher in coffee-mix drinkers (109.1 mg/dL) than in nondrinkers (102.9 mg/dL). Coffee-mix intakes and coffee-mix's contributions to energy were higher for participants from Samcheok (21.2 g, 4.7%) than those from Gangneung (16.6 g, 3.4%). In addition, for Samcheok, coffee-mix's contribution to energy was significantly higher in male (5.6%) than in female (4.2%). Coffee-mix intakes and energy contribution of coffee-mix were not significantly correlated with anthropometric measurements. Only HDL-cholestrol showed significantly negative correlation with coffee-mix's contributions to energy. Based on the above results, we conclude that usual instant coffee-mix intake may increase intakes of sugar and fat and exert negative effects on serum lipids. Therefore, it is needed to control too much instant coffee-mix intake in the dietary management of rural residents.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.48-54
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• 1986

Influencing factors on the instant properties of agglomerated parched barley powder prepared by fluidized bed agglomerator were investigated. Instant effect was measured by the determination of wettability, sinkability, dispersibility and solubility of agglomerated particles. Instant effect of agglomerated particle was influenced by sorts of binding materials, concentration of aqueous binder solution and agglomerated particle diameter. The binding materials for agglomerated process were water and aqueous solution of glucose, maltose and gelatin. Instant effect of agglomerated particles increased as the concentration of aqueous sugar solution increased. However, the effect of aqueous solution of gelatin on instant effect was inversely proportional to the concentration. The size of agglomerated particle had an outstanding effect on instant properties and the diameter of agglomerated particle ranging from 0.1 mm - 0.3 mm showed the excellent instant effect.

• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.217-223
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• 1988

For the Effective utilization of the fish resources in coastal regions, investigations on preparation of powdered dried arkshell instant soup., quality stability of the products during storage and utilization as a food material were carried out with arkshell, Anadara broughtonii. Three kinds of powdered instant soup were prespared as 0% table salt(A), 5% table salt (B), 15% table salt(C) and packed with vacuum in laminated film bag. (polyester/nylon: 85${mu}ell$/15${mu}ell$, 18$\times$27cm) Their processing conditions and quality stability during storage at room temperature for 90 days were examined. Powdered instant soup was made by washing raw arkshell to remove visceral, clay, sand and blood, hot air drying(60$\pm$1$^{\circ}C$, 20 hrs) after draining and pulverizing dried arkshell to 35 mesh. Powdered instant soup was made by adding 2% sugar 0% table salt (5% and 15% table salt), 10.5% monosodium glutamate, 0.3% black pepper and 0.3% garlic powder to the pulverized dried arkshell. The condition of moisture and water activity of the products were 5.9-6.9% and 0.42-0.43, respectively. The moisture content s , water activity and pH of the products were showed little change and volatile basic nitrogen of them increased slightly during storage. Thiobarbituric acid value increased up to 60 days of storage and then decreased slightly. In solubility, powdered instant soup were showed no remarkable difference comparing with goods on the market. The color value of th products were showed little change during storage, In sensory evaluation, product B were scored slightly higher, in most cased, in flaver, color. taste and overall acceptability comparing with product A or product C during storage. Judiging form the sensory evaluation, powdered instant soup of 5% table salt (B) were the most desirable, and the quality of the products was stable for 90 days at 20$\pm$3$^{\circ}C$.

• Journal of Information Technology Services
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• v.13 no.4
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• pp.289-308
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• 2014

Mobile instant messaging (MIM) has been widely used in modern society due to its portability, speed and ease of use. In addition to simple text-based messaging, mobile instant message has now expanded to include graphics, images, and video. Many instant message service providers attempt to differentiate their service by providing an unique emoticon. Therefore, understanding the factors that affecting the continuous usage of emoticon is essential to capture users' interest. There is relatively little study on emoticon in information systems field. Hence, this study attempts to explore the continuous usage of emoticon through exploring the property of emoticon and usage motivation of emoticon. Based on the results, this study attempts to demonstrate practical implication of marketing on understanding user interest to mobile instant messenger service provider.

• Journal of Korean Port Research
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• v.14 no.1
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• pp.37-45
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• 2000

Centralized safety stock in a periodic replenishment system which consists of one central warehouse and m regional warehouse can reduce backorders allocating the centralized safety stocks to regional warehouse in a certain instant of each replenishment cycle. If the central warehouse can not monitoring inventories in the regional warehouse, then we have to predetermine the instant of allocation according to demand distribution and this instant must be same for all different replenishment cycle. However, transition of inventory level in each cycle need not to be same, and therefore different instant of the allocation may results reduced shortage compare to the predetermined instant of allocation. In this research, we construct a dynamic model based on the assumption of monitoring inventories in the regional warehouse everyday, and develop an algorithm minimize shortage in each replenishment cycle using dynamic programming approach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.35-37
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• 1998

This study was performed to investigate lipid content, melting point, refractive index, fatty acid composition and energy intake from lipid of commercial fried instant noodles. Sixty five samples were collected in Seoul area, and analyzed. The average of lipid content was 16.7%, melting point and refractive index were 29$^{\circ}C$ and 1.46, respectively. The fatty acid composition mainly consisted of C16:0, C18:1 and C18:2. The ratio of P/M/S in fried instant noodles was 0.19 : 0.77 : 1.00. The average energy intake from lipid of 100g fried instant noodles was 150.3kcal.

• Journal of Digital Convergence
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• v.7 no.1
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• pp.125-136
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• 2009

SK Communications entered Korean instant messenger market as a late-mover in 2001 and its instant messenger service "NateOn" was placed in competition with Microsoft's "MSN Messenger", the leading service provider at the time. NateOn studied the nature of users accurately and gradually increased its market share through various services, and in September 2005, it succeeded in overtaking MSN as No.1 in the market. The success of NateOn is a case where a late-mover overcame the buddy-list network, a powerful competitive advantage, of the incumbent. By studying the changes in the instant messenger market of Korea, we try to examine the causes of NateOn's victory and MSN's loss. Through this, we wish to give implications for managers who endeavor to discover the internal and external strategies the leading business has to implement to remain ahead, and how a late-mover can overcome the lack of resources and capacity to leave a mark in the market.