• Economic and Environmental Geology
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• v.55 no.6
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• pp.661-669
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• 2022

The need for miniaturization, high efficiency, and green energy resources as an energy storage device through the development of various electronic device has emerged. Accordingly, nanomaterials with excellent electrochemical properties, such as graphene and graphene hybrids, are attracting attention as promising materials. In particular, in the electric vehicle industry, cost reduction of secondary batteries is a key factor that can determine the spread of related industries, and it is most important to analyze R&D trends for battery material technology and respond to future technological development directions. Therefore, in this study, we tried to suggest a direction for R&D activities in the future by analyzing patent trends for graphene anode material technology for secondary batteries and deriving implications. As a result, in the case of anode material technology, the proportion of foreigners in the US and European patent markets was higher than in the Korean and Japanese patent markets, which means that the US and European marketability is high. In addition, Japanese applicants are filing high-level applications not only in the Japanese patent market but also in other countries suggests that Japan is leading the technology in this field. Lastly, the proportion of research institutes in the patent market of Korea and the US remains high compared to that of Japan and Europe, indicating that the commercialization of technology is still slow in those countries. Therefore research institutes and companies in Korea will have to establish their own strategies for developing and securing materials using the results of patent trends in major countries and major companies analyzed in this study.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.1
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• pp.59-65
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• 2023

The aim of this study was to examine the effect of packaging on the quality maintenance of paprika (Capsicum annuum L. cv. Sirocco) stored at three different temperatures. Paprika was either unpacked (control) or packed with individual PP (propylene) film and stored at 10℃ and 20℃ for 30 days. Quality characteristics such as weight loss and appearance were examined. Paprika packed with PP film at 10℃ showed fewer quality changes compared to unpacked paprika stored at the other temperatures. Commercial properties tended to decrease rapidly during storage at 20℃ with unpacked paprika. The degree of fresh weight loss was significantly lower in packed paprika at 10℃ compared to unpacked paprika stored at other temperatures. It was found that general appearance, soluble solids content, and hardness were complexly affected by storage temperature and PP film packaging. A storage temperature of 10℃ was effective in maintaining freshness, and paprika packed in PP film maintained greater freshness than unpacked paprika. Our results showed that packaging is necessary to preserve the freshness and improve the marketability of paprika in the domestic market.

• The Korean Journal of Franchise Management
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• v.3 no.1
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• pp.46-72
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• 2012

Currently, the service industry share in domestic industry is increasing. Especially the size and marketability of the food service industry, which satisfies with basic human desire, is growing significantly. In this food industry, the coffee industry is recognized as a different area from the traditional food industry. The age of instant coffee at low price has gone. Today, more and more customers want to drink more delicious coffee and coffee that is good to their bodies. Especially as individualism has been rambling, more and more people enjoy individualism and want their personal space. This is why coffee speciality stores have been universalized. Also, as coffee speciality stores have been generalized, their own service quality is necessary and they should satisfy and affirm their loyalty to the customers in line with the enhancement of service quality. The purpose of this research is understanding of the impact of coffee specialty shop's service quality on affective commitment and repurchase intentions. The results of an empirical study in this research are as follows: First, compassion among the execution factors of coffee specialty shop's quality has a positive effect on both of affective commitment. But typicality and reactivity don't. Second, affective commitment have a positive effect on repurchase intentions. With a base of the above research result, we should comprehend that another service quality factor exists compared to other dining-out industry and establish marketing strategies in order to contribute to enhance repurchase intentions for the customers.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.17 no.4
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• pp.45-55
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• 2022

Accelerator is a private investment institution that provides startups with comprehensive solutions to solve various difficulties such as startup facilities, funds, commercialization, securing a market etc. In addition to the role of an investor as a new startup support model, accelerators have contributed much to improvement of business ability of startups through intensive mentoring. Considering that previous studies gave weight to the determinants of investment from the perspective of investors, this study made a comparative analysis on the relative importance of determinants of investment in startups among accelerators, investors and entrepreneurs through the method of AHP. Results show that accelerators and investors regard "managerial characteristics" of startups as of the highest importance, whereas entrepreneurs think that "market characteristics" of startups are the most important. The result stems from an empirical judgment from the perspective of investors that success of startups depends on the ability of entrepreneur, and it is considered that investors evaluated marketability of startups as the most important factor in consideration of investment payback period. The result is similar to the result of previous studies on the determinants of investment determinants of angel investors and venture capitals. This paper is expected to make a contribution to the advancement of investment decision-making model for accelerators to discover startups with high possibility to grow and achieve more in incubation and investment.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.99-106
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• 2024

This study classifies images according to changes in wedding hair and equipment and approaches and presents creative designs using pearls and crystals to preserve the subtle and soft gloss of pearls. In addition, in modern times, it is intended to help women as a new part of hair art design art expression by expanding their choices with unique designs and decorative means that give women a special sense of humor by expressing them in various materials and forms in creating complementary and individualistic hairstyles. A total of three works were produced and analyzed to shape images according to changes in wedding hair jewelry, which can create designs by harmonizing the subtle and soft gloss of pearls with the splendor of crystals, so that they could be provided as new motifs for real-life marketability in creative and original hair art. The work was produced by the design intention and method, design development, production intention, production process, and work completion. It was possible to derive a unique up-style decoration that reveals one's personality while having both practicality and decoration. It is expected that the research on colored hair art design will continue as a motif for the development of hair art works and the commercialization of real life.

• Korean Journal of Organic Agriculture
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• v.10 no.3
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• pp.67-77
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• 2002

This study was conducted to investigate an effects on ago-chemical alternative materials such as the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan used for amount and qualities of fruits and to examine the pest protection efficiency for their uses in the apple and pear orchard farms. An apple yields in the orchard cultivated with using the ago-chemical alternative materials without appling the fertilizer and pesticides were decreased at 56% relative to the conventional farming practice method. Also, it was indicated that there was difficult to produce the fruits with marketability because the small sizes of fruits were produced. For the quality of fruits, the brix of apple produced in the orchard cultivated with using the ago-chemical alternative materials was similar, but Vitamin C content was greater than that of the conventional farming practice method. As a results of treating with the wood vinegar, a lactic acid bacteria serum, the fermented plant juice, the brown rice vinegar and a Chitosan instead of applying pesticides, the fruit disease in the Chitosan treatment was a little decreased, but was great occurred in the other treatments compared with the conventional farming practice mehod. However, it observed that brix and Vitamin C content of apple produced in the Chitosan, brown rice vinegar, fermented plan juice and fish amino acid treatments and in the Chitosan, brown rice vinegar, charcoal power and peat moss treatments were greater than those of the conventional farming practice method, respectively. Over all, it considered that there was very difficult to manage the orchard depended on the ago-chemical alternative materials without appling the chemical fertilizer and pesticides in the apple orchard, but it might be proper to use the ago-chemical alternative materials as an auxiliary means to decrease the appling amount of chemical fertilizer and pesticides. Furthermore, the general effects on the ago-chemical alternative materials to the perennial fruits should be investigated with considering the changes of soil fertility, soil microbial status and natural enemy creatures after treating them for a long time.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.521-525
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• 2001

This study investigated the effects of conventional predrying and modified atmosphere (MA) on the head quality and storability of Chinese cabbage 'Norang' cultivar. Immediately after harvest, heads were predried for 2 days and MA stored in $50{\mu}m$ PE film packages at $4^{\circ}C$. MA packaging restrained Hunter L and b values of Chinese cabbage more effectively than non-packaging during storage at $4^{\circ}C$. But there was little change between the two treatments. Fresh weight decreased less in heads treated with predrying and MA than non-treatment during storage. Predried Chinese cabbage heads kept a high level of soluble solids in 4 weeks of storage, while non-packaging maintained high contents of soluble solids for 6 weeks of storage period. Chinese cabbage heads contained 7.0 mg/gFW glucose, 6.3 mg/gFW fructose, and 0.6 mg/gFW sucrose as major soluble sugars at harvest. The content of sugars decreased immediately after predrying and increased steadily after 2 weeks storage. It was found inappropriate to assess head quality of Chinese cabbage by investigating was investigated by Hunter a, firmness, dry matters content, pH, and soluble sugars after predrying and MA package. Marketability of Chinese cabbage was lost when heads were stored at room temperature in 2 weeks. It showed poor appearance of heads stored at $4^{\circ}C$ in 7 weeks. Decay occurred in Chinese cabbage stored in MA under excessive relative humidity. Predried head showed good appearance during storage at $4^{\circ}C$ for 7 weeks. As a result, Chinese cabbage heads can be successfully stored for at least 7 weeks with predrying and MA storage.

• Journal of Korea Technology Innovation Society
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• v.21 no.1
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• pp.130-150
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• 2018

Technology valuation refers to the act, procedures, or techniques in evaluating certain technology and its value for commercialization. For this purpose, deadlines and process plans are established based on valuation goals such as technology transfer, investment and financing, investment in kind, and strategy establishment. The technology valuation process involves analyzing and evaluating technology performance, rights, marketability, and business value technology, as well as calculating the monetary value of technology modules based on the results. Analysis and evaluation of each module is performed by a team of experts having knowledge of specific technology. Valuation of technologies is conducted as independent projects by project managers (PM) who integrate and manage modules; they must have expertise in systematic performance of task support and management to ensure objectivity and reliability. Furthermore, the valuation team comprises expert stakeholders having knowledge about each module due to the nature of technology valuation. For smooth knowledge sharing in technology and valuation procedures, communication skills and roles of PMs supporting and managing the valuation are important. Primarily, PMs must resolve conflicts between evaluators participating in different tasks, evaluators and evaluatees, and technology holders and receivers. This study examines technology valuation for four conflicts occurring frequently among stakeholders providing valuation support to PMs, and seeks resolutions. The conflicts and resolutions discussed in this study may lead to more specialized roles of PMs in technology valuation and project management, as well as systemized valuation support and management plans.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.168-180
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• 2015

This study set out to make sponge cake a product of confectionery and bakery to expand the uses of rice bran and conducted a preliminary experiment to revise and supplement the addition of rice bran. The study sought to determine the level of added rice bran, 0~20%, by taking into account the taste, color, and marketability of rice bran in order to provide basic data for the possibilities of new product development and increase the usage of rice bran. As for the general composition, moisture, protein, fat, carbohydrate, and ash content comprised 9.50%, 15.51%, 18.12%, 48.17%, and 8.70% of the rice bran powder respectively. The pH of the dough decreased significantly with increased levels of rice bran. The specific gravity of the dough tended to rise significantly with the addition of rice bran. The group of 0% rice bran powder recorded the highest score of brightness, whereas the group of 20% rice bran powder scored lowest in terms of brightness. While there were significant differences between the control and experiment groups, no significant differences were found among the addition groups. Hardness also showed a tendency to significantly increase. The sensory evaluation results indicate that the group of 0% rice bran powder recorded the highest overall preference score at 5.00 and that the group of 20% rice bran powder had the lowest overall preference score at 2.87. The results also suggest that 10% rice bran powder sponge cake could be helpful in improving physical quality.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.221-226
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• 2011

The study was carried out to investigate the effect of MA packaging materials on quality and storability of tomato in long distance export condition. We found that the fresh weight loss in perforated film was higher than other breathable films. The fresh weight of tomato (cv 'Madison') packaged with breathable films, such as 5,000 cc, 10,000 cc, $20,000cc/m^2{\cdot}day{\cdot}atm$ oxygen permeable films, reduced less than 0.6%, but perforated film that already being used for packaging horticultural crops showed 1.4% fresh weight loss during $5^{\circ}C$ storage for 20 days and then $20^{\circ}C$ storage for last 5 days with 85% relative humidity. The carbon dioxide and oxygen concentration in tomato packages showed proper level for MA storage in $20,000cc/m^2{\cdot}day{\cdot}atm$ $O_2$ breathable film treatment at $5^{\circ}C$ storage. Although at $20^{\circ}C$ storage, the carbon dioxide concentration increased sharply, the oxygen concentration decreased remarkably, the change of these gases concentration was the lowest in 20,000 cc film treatment. The ethylene concentration was sharply increased at $20^{\circ}C$ from $21^{st}$ day to $25^{th}$ day after $5^{\circ}C$ storage for 20 day, and the concentration was lower in 20,000 cc film treatment among the breathable film treatments. Until 20 days, at $5^{\circ}C$ storage all treatments did not exceed the marketability. However, the last 5 days during at $20^{\circ}C$, the fruit appeared fungal rots and the quality rapidly decreased. The $20,000cc/m^2{\cdot}day{\cdot}atm$ $O_2$ permeability treated tomato performed higher firmness (9.56 N), vitamin C (16.31 mg/100 gFW), and soluble solids ($7^{\circ}Brix$) than other breathable films at final storage day. The results suggest that the $20,000cc/m^2{\cdot}day{\cdot}atm$ $O_2$ permeable film treatment of tomato (cv 'Madison') performed the highest quality and storability of tomato for long distance exporting.