• Journal of Industrial Technology
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• v.26 no.B
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• pp.157-162
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• 2006

Recently, the humidity adjustment of indoor air is of great importance in air conditioning system as a applied, in buildings, vehicles, and containers for storage and transport of perishable products. Membrane dehumidification or air is potentially attractive because it offers low capital and operating costs, along with low energy consumption. And membrane dehumidification process attracted the attention of the public instead of the other dehumidification processes, such as adsorption, absorption, and refrigeration cycles and so on. In this study, the prepared hydrophilic inorganic membrane-based dehumidifiers(membrane air dehumidification) examined the performance of dehumidification. The surface-modified inorganic membrane prepared in this study showed high dehumidification efficiency(over 80%). The membrane might be very useful for dehumidification industries.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.89-90
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• 2003

Fermented fish (jeotkal) has been used as a method of preserving perishable fish and marine products. Recently, however, high salted jeotkal (20% and more) has avoided from consumer by reasons of organoleptic quality (high salinity), health value (degenerative chronic disease), and hygienic safety. Among these jeotkals, meanwhile, sikhae (lactic acid fermented fishes) has been traditionally favored in the eastern coastal area of Korea, which contain below 10% of salt content with acidic range (pH4∼5). (omitted)

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.257-260
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• 2006

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

• Industrial Engineering and Management Systems
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• v.12 no.2
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• pp.95-102
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• 2013

It is difficult to determine an appropriate discount price for daily perishable products to increase profit from a long-term standpoint. Even if the discount pricing is efficient to increase profit of the day, consumers memorize the sales price and they might hesitate to purchase the product at a regular price the following day. The authors discussed the inventory clearance pricing for a single period in our previous study by constructing a mathematical model to derive an optimal sales price to maximize the expected profit by considering the reference price effect of demand. This paper extends the discussion to handle the discount pricing for multiple periods. A mathematical analysis is first conducted to reveal the properties on an objective function, which is the present value of total expected profits for multiple periods. An algorithm is then proposed to derive an optimal price for asymmetric consumers. Numerical experiments investigate the characteristics of the objective function and optimal pricings.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2023.05a
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• pp.254-255
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• 2023

This paper discovers a robust managerial strategy for a stochastic inventory of perishable products, where the model experiences changing factors including inner parameters and an external disturbance with unknown form. An analytical solution for the optimization problem can be obtained by applying the Hamilton-Bellman-Jacobi equation, however the policy result cannot completely suppress the oscillation from the external disturbance. Therefore, an intelligent approach named Radial Basis Function Neural Networks is applied to estimate the unknown disturbance and provide a robust controller to manipulate the inventory level more effective. The final results show the outstanding performance of RBFNN controller, where both the estimation error and control error are guaranteed in the predefined limit.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.24 no.3
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• pp.167-180
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• 2018

Interest in the use of smart packaging systems for food products has increased in recent years. Therefore, food researchers are focusing on the development of new indicator based smart packaging technologies by using anthocyanin-based natural dye. Anthocyanins are one of the plant constituents known as flavonoids and responsible for the bright and attractive orange, red, purple, and blue colors of most fruits, vegetables, flowers, and some cereal grains. Indicators of natural dyes such as anthocyanins could express the quality and shelf life of perishable food products. However, the sensitivity and stability for their use in smart food packaging should be established to reach the market proposals. This review article focuses on recent studies related to use of natural dyes based on anthocyanin for smart food packaging applications. This study offers valuable insight that may be useful for identifying trends in the commercialization of natural dyes or for identifying new research areas. This review also provides food and packaging scientists with a thorough understanding of the benefits of anthocyanin-based natural dyes for shelf life indicator when applied to package material specific foods and hence can assist in accelerating commercial adoption.

• Archives of design research
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• v.20
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• pp.219-229
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• 1997

Today seafoods, such as fisheries and clams, have become an important part of our diet. But processing and storing these perishable seafoods for a long period of time present a serious problem. Only a few years ago, the seafood consumption was minimal. However, an improvement in our diet has enabled us to enjoy seafoods more often than before. Moreover, the recent trend toward the concentration of the popuration to the metropolitan area and the improvement in the standards of living have accelerated a change in our food consumption pattern-preference for the convenient foods over time consuming cooking. Judging from these changes, we can easily predict that the demand for the covenient, dried seafoods will rise sharply in the coming days. The development for an innovative and attractive way to package and market these products are on the way. Research and development of the distribution channel and package design of the dried seafoods will offer a wide array of opportunities to increase the sales volume of the dried seafoods. In addition, by associating the image of Pusan, as a prime oceanic city, with the dried seafoods on the package will certainly draw the attention of many prospective consumers. Consequently it will make the dried seafoods special products of Pusan, and eventually contribute to the prosperity of the city.

• Journal of Korea Port Economic Association
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• v.23 no.1
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• pp.41-59
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• 2007

Recently, the fresh logistics recognizes to be created the high value-added part for logistics companies. Because the fresh logistics, which provides the system of temperature control and sanitary management, is able to be created more better high value-added products than the existed logistics system. In this research, we suggest the fresh logistics cluster for the proposal of activation in the field of food industry, which apply good activity for fresh logistics, and show the present condition and matters domestic fresh logistics market. This study did analyze the status & volume of perishable cargo which come from the imported Chinese fresh products representatively, at Incheon port and assume to build the fresh logistics cluster complex at Songdo FEZ, which is available developing and located near by Incheon port. The actual intensive study should be progressed for Korean logistics companies in order to optimize to the suitable fresh logistics system, need to set up the policy and management of statistical data concerning fresh logistics system.

• Industrial Engineering and Management Systems
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• v.12 no.3
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• pp.207-223
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• 2013

Revenue management (RM) has been widely used to model products characterized as perishable. Classical RM model assumed that price is the sole factor in the model. Thus price adjustment becomes a crucial and costly factor in business. In this paper, an optimal pricing model is developed based on minimization of soft customer cost, one kind of price adjustment cost and is solved by Lagrange multiplier method. It is formed by expected discounted revenue/bid price integrating quantity-based RM and pricing-based RM. Quantity-based RM consists of two capacity models, namely, booking limit and overbooking. Booking limit, built by assuming uncertain customer arrival, decides the optimal capacity allocation for two market segments. Overbooking determines the level of accepted order exceeding capacity to anticipate probability of cancellation. Furthermore, pricing-based RM models occupancy/demand rate influenced by internal and competitor price changes. In this paper, a mathematical model based on game theoretic approach is developed for two conditions of deterministic and stochastic demand. Based on the equilibrium point, the best strategy for both hotels can be determined.

• Food Science and Preservation
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• v.5 no.4
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• pp.392-395
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• 1998

This study was to reveal consumer attitudes about open shelf-life dating method of the packaged foods. Consumers consider that open shelf-life dating to the packaged foods gives good information to choose the products to buy, but also confusion with unclear open shelf-life dating marked on the package. For the perishable foods, consumers tended to get more attention to the open shelf-life dates. Consumers prefer the dating method of edible periods better than sellable periods to the packaged foods. The female consumers consider that open shelf-life dating is more important to buy the packaged foods than male consumers do.