• Journal of Korea Multimedia Society
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• v.12 no.8
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• pp.1142-1154
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• 2009

The brand new type of mobile terminal services are kept being introduced in accordance with the development of mobile communication technology. Among many kinds of mobile application services, the PoC application standard which is using instant messaging service and group calls method with the existing walkie-talkie technology has been finished as the version 1.0 after tremendously active discussion and is being continued to be confirmed as 2.0 and 2.1. The PoC Box, which is discussed for replacing the PoC client and intermediate object as a voice messaging box, is currently being introduced and the biggest issues for PoC Box technology topics include the part of saved informations' processing and effective multimedia contents' transmission in the PoC Box system. In this research, we propose that the PaC client could effectively transmit the media to the end-user by specifying the playback location or range, focusing on the contents and the methods of dynamic controlling for saved media in PoC Box. This paper deals with the way of dynamic controlling method using the RTSP which is appropriate for PoC Box and the effective method for generation, expression, processing of various multimedia contents including audio and video objects.

• Food Science and Preservation
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• v.13 no.3
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• pp.273-278
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• 2006

In order to help the preservation of the cherry tomato and unshiu orange, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to the package. Cherry tomato and unshiu orange were packed in a box (38x25x20 cm) attached with antimicrobial paper and then stored respectively at $5^{\circ}C$. During the storage, weight loss, pH total acidity, soluble solid content microbial load and decay ratio were measured as quality indices. pH increase in cherry tomato was observed until 20 days, and decreased with litle difference between the packaging treatments thereafter pH and total acidity decrease in unshiu orange were shown till 30 days, and abrupt change was revealed by 40 days. This was due to physiological disorders. The microbial loads of total aerobic bacteria, and yeast/mold count were suppressed during storage by the box packaging incorporated with antimicrobial agents, which also contributed to reducing the decayed cherry tomato and unshiu orange. Antimicrobial paper was useful fur the reduction of microbial load in cherry tomato and unshiu orange pear without other quality deterioration.

• Journal of Korean Society for Quality Management
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• v.49 no.4
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• pp.505-525
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• 2021

Purpose: The purpose of this study was to investigate factors influencing the intention to use Fintech Digital Sand(D-Testbed), which facilitate digital innovation in the financial sectors and allow fintech startups to simulate the PoC their innovative ideas before starting a business. Methods: This study used the Extended Technology Acceptance Model (TAM2), with independent variables such as social influence, personal innovativeness, service quality, relative advantage, and security concerns used in previous studies, for analysis. For mediator variables, the perceived usefulness and perceived ease of use were used in this study. Results: The results indicated that social influence and perceived usefulness have a positive effect on the intention to use. It was also analyzed that relative advantage has a mediating effect on perceived usefulness whereas service quality nor personal innovativeness are not statistically significant mediation. On the other hand, perceived ease of use on the intention is not statistically significant. By this, it was confirmed that the intention to use Fintech Digital Sand(D-Testbed) was to improve the business performance of fintech companies, but not because it was easy to learn and take less effort. Conclusion: The finding of the study provides valuable implications for invigorating the use of fintech digital sandbox(D-testbed) and identifying the factors that affect the perception and intention to use among employees in fintech companies in advance.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.3
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• pp.163-171
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• 2017

Effects of different packaging methods for maintaining the shelf life and postharvest quality of iceberg lettuce (Lactuca sativa L.) were studied after harvesting in summer season. Lettuce heads were packaged in plastic crate with or without different films such as (A) Individual lettuce head sealed packaging with linear low density polyethylene (LLDPE) film; (B) Packaging lettuce head in plastic crate and wrapped with LLDPE film; (C): Individual lettuce head sealed packaging with perforated high density polyethylene (HDPE) film; (D) Packaging lettuce head in plastic crate and wrapped with perforated HDPE; and (E) Packaging lettuce head in plastic crate without any film (control), and stored at $2^{\circ}C$ for 35 days. Several quality parameters such as fresh weight loss, SPAD (soil & plant analyzer development) meter value, respiration rate, moisture content and appearance of lettuce were investigated. The lettuce wrapped with individually-sealed LLDPE film showed the lowest weight loss and the highest SPAD value rendering the best appearance index among the treataments throughout the three-week storage period at $2^{\circ}C$. Extending the freshness of iceberg lettuce during low temperature storage will definitely increase the salability potential in the domestic market even during summer season.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1381-1384
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• 2004

In order to help the preservation of the cherry tomatoes, antimicrobial paper incorporating grapefruit seed extract and zeolite was applied to packaging fruits. The fruits were packed with a paper bag of 15.5${\times}$24 cm and then stored at 1$0^{\circ}C$. During the storage, weight loss, pH, total acidity, soluble solid content, microbial load and decay were measured as quality indices. Steady weight loss due to the transpiration was observed to slightly increase the solid content during the storage with little difference between the packaging treatments. There were little change in pH and acidity of the stored fruits. The microbial loads of total aerobic bacteria, and yeast/mold counts were significantly suppressed during 10 day storage by the antimicrobial paper packaging, which also contributed to reducing the decayed fruits observed after 15 days.