• Title/Summary/Keyword: Processed product

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디자인 지식창출을 위한 검색시스템 구축

  • 임옥수;오민권;정인수;유의상
    • Archives of design research
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    • v.16 no.1
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    • pp.35-44
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    • 2003
  • In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

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Quali-Quantitative Analysis of Flavonoids for Mulberry Leaf and Fruit of 'Suhyang'

  • Ju, Wan-Taek;Kwon, O-Chul;Lee, Min-Ki;Kim, Hyun-Bok;Sung, Gyoo-Byung;Kim, Yong-Soon
    • Korean Journal of Environmental Agriculture
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    • v.36 no.4
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    • pp.249-255
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    • 2017
  • BACKGROUND: Globally, mulberry (Morus sp.) is exploited for feeding leaf to silkworms in order to obtain silk fiber or for animal feedstock production. Also, mulberry fruit is known to a by-product that was produced from mulberry tree after harvesting leaves for silkworm rearing, as a yield and consumption of mulberry fruit was increased, it has been fixing to a newincome crop. Mulberry leaves and fruits are used for the health benefits of human beings. Mulberry contains various bioactive components, such as alkaloids and flavonoids. Mulberry flavonoids are an important part of the diet because of their effects on human nutrition. The flavonoids in mulberry leaf and fruit of 'Suhyang'(Morus alba L.) were determined. METHODS AND RESULTS: Flavonoids for mulberry leaf and fruit of 'Suhyang' were analysed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS)technique. An UPLC-DAD-QTOF/MS system was used, and identification of mulberry leaves constituents was carried out on the basis of the complementary information obtained from LC spectra, MS ions, and MS/MS fragments. The mulberry leaf (16 flavonoids) and fruit (9 flavonoids) were isolated and analyzed from Suhyang using UPLC-DAD-QTOF/MS chromatogram. To the best of our knowledge, Quercetin 3-O-(6"-O-malonyl) glucoside and quercetin 3-O-rutinoside (rutin) was detected on the highest content in leaf and fruit, respectively and further research will be devoted to evaluate their biological activity. CONCLUSION: Obtaining information about the concentration of functional materials in mulberry leaves could contribute to the development and promotion of processed, functional products and offer possible industrial use of 'Suhyang', holding promises to enhance the overall profitability of sericulture.

Fuel Characteristics of Quercus variabilis bio-oil by Vaccum Distillation (감압증류에 의한 굴참나무 바이오오일의 연료 특성 변화)

  • Chea, Kwang-Seok;Jo, Tae-Su;Lee, Soo-Min;Lee, Hyung Won;Park, Young-Kwon
    • Journal of the Korean Applied Science and Technology
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    • v.33 no.1
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    • pp.75-82
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    • 2016
  • The technology of fast pyrolysis is regarded as a promising route to convert lignocellulose biomass into bio-oil which can be upgraded to transportable fuels and high quality chemical products. Despite these promises, commercialization of bio-oil for fuels and chemicals production is limited due to its notoriously undesirable characteristics, such as high and changing viscosity, high water and oxygen contents, low heating value and high acidity. Therefore, in this study quality improvement of bio-oil through vaccum distillation had been targeted. A 600 g of cork oak(Quercus variabilis) which grounded 0.8~1.4 mm was processed into bio-oil via fast pyrolysis for 1.64 seconds at $465^{\circ}C$ and temperature of vaccum distillation(100hPa) was designed to control, $40^{\circ}C$, 50, 60, 70, and 80 for 30min. Bio-oil, biochar, and gas of pyrolytic product were produced to 62.6, 18.0 and 19.3 wt%, respectively. The water content, viscosity, HHV(Higher Heating Value) and pH of bio-oil were measured to 0.9~26.1 wt%, 4.2~11.0 cSt 3,893~5,230 kcal/kg and 2.6~3.0, respectively. Despite these quality improvement, production was still limited due to its notoriously undesirable characteristics, therefore continous quality improvement will be needed in order to use practical fuel of bio-oil.

Analysis of Peanut and Peanut Butter Retailed in Korea for Aflatoxin $B_1$ (국내 시판 땅콩 및 땅콩버터 중 Aflatoxin $B_1$ 오염 분석)

  • Park, Je-Won
    • Korean Journal of Food Science and Technology
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    • v.38 no.2
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    • pp.309-312
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    • 2006
  • Aflatoxin $B_1$ in 70 retail samples, including 40 food-grade peanut (28 domestic, 12 imported) and 30 peanut butter (12 domestic, 18 imported) samples, was analyzed by high-performance liquid chromatography (HPLC) with fluorescence detection (FD), and positive samples were confirmed using HPLC with mass spectrometry (MS). Recoveries of aflatoxin $B_1$ spiked at 2 ppb exceeded 80% in both commodities. Detection limits for aflatoxin $B_1$ by HPLC-FD and MS analysis were 0.8 and 0.1 ppb, respectively. Four domestic and six imported peanut samples contained detectable levels of aflatoxin $B_1$ with means of 19 and 32 ppb, respectively. Aflatoxin $B_1$ was found in two domestic and three imported peanut butter samples with mean aflatoxin $B_1$ of 10 and 12 ppb, respectively. Peanut commodity showed more frequent aflatoxin $B_1$ contamination compared to its processed peanut butter product, and levels of aflatoxin $B_1$, especially in imported peanuts, were significantly (p<0.05) higher than those of other commodities. These results suggest peanut and peanut butter are not major contributors to dietary intake of aflatoxin $B_1$ in South Korea.

Optimized Condition of Genomic DNA Extraction and PCR Methods for GMO Detection in Potato (유전자재조합 감자의 검정을 위한 DNA분리 및 PCR검출의 최적조건 탐색)

  • Shin, Weon-Sun;Kim, Myung-Hee
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.591-597
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    • 2003
  • To compare the quality of genomic DNA extracted from potato for PCR detection, four different methods, such as silica-based membrane method, silica-coated bead method, STE solution treatment, and CTAB-phenol/chloroform method, were evaluated. Also, to remove an excessive carbohydrate from the potato, ${\alpha}$- and ${\beta}$-amylase were used individually and in combination. When used both silica-based membrane method and silica-coated bead method combined with enzymes, the genomic DNAs were extracted from the raw potato with high purity for PCR. However, the silica-coated head method combined with enzyme treatment was the most efficient for extraction of the genomic DNA from the frozen fried potatoes. When applied with STE solution, the highly purified DNA was extracted from the raw potatoes without enzyme treatment in adequate yield for PCR. In cases of processed potatoes, such as frozen-fried potato and fabricated potato chips, CTAB-phenol/chloroform method is mostly feasible for DNA extraction and PCR efficacy at high sensitivity. As the results of PCR amplification, 216bp of PCR product was detected on 2% agarose gel electrophoresis, but any amplicons derived from New leaf and New leaf Y gene was not detected in any sample.

Physical and Chemical Properties of Waste Concrete Powders Originated from the Recycling Process of Waste Concrete (폐콘크리트의 재활용 공정에서 발생되는 폐콘크리트 미립분의 물리.화학적 특성)

  • Kim, Jin Man;Kang, Cheol;Kim, Ha Suk
    • Journal of the Korean Recycled Construction Resources Institute
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    • v.4 no.2
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    • pp.82-89
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    • 2009
  • According to the great city development and the rapid growth of redevelopment project, waste concrete emission has been increased. Waste concrete powder is one of the by-product originated from the recycling of the waste concrete. The more making high quality recycled aggregate to use aggregate for concrete, the more waste concrete powder is producted relatively. Therefore, to realize the total recycling of waste concrete, development of recycling technology for waste concrete powder need very much. This technical note present the discharged process and the various properties of waste concrete powder. As the results, on the average, the maximum particle-size of waste concrete powder is less than $600{\mu}m$, and oven-dry density is less than $2.5g/cm^3$. And waste concrete powder contains more than 50% of $SiO_2$, 30% of CaO and 10% of $Al_2O_3$. Thus qualities of waste concrete powder is lower than those of high quality raw material for concrete. However, if it is processed by grading to the purpose, it will be used as resource of raw materials for construction field.

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Effect of heating on the quality characteristics and antioxidant activities of Baekseolgi made with arrowroot flour (열처리가 칡가루 및 이를 첨가한 백설기의 품질 특성과 산화방지활성에 미치는 영향)

  • Yeom, Juhee;Surh, Jeonghee
    • Korean Journal of Food Science and Technology
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    • v.50 no.1
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    • pp.83-91
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    • 2018
  • Baekseolgi made with arrowroot flour (AF, 0 to 15% of rice flour) was steamed to examine the effect of heating on its antioxidant activity and physicochemical properties. Despite the presence of abundant dietary fiber and superior water-holding capacity of AF, moisture in baekseolgi was not significantly increased. This could partly be attributed to AF having 50% less moisture content than rice flour. Hence, hardness of baekseolgi was also not significantly altered. Total reducing capacity and flavonoid content of baekseolgi increased proportionally with the increase in AF addition. However, these values were lower than the predicted values calculated from the antioxidant activities of heated AF, which was more apparent in total reducing capacity. This indicated that the stability of non-phenolic reducing compounds in AF was lower than that of the phenolic compounds. Thermally processed baekseolgi made with 9% AF exhibited antioxidant activity without noticeable loss in the quality of the product.

Quality Improvement in Patient Care Services : Obstacles and Approaches (진료의 질관리에 대한 시론 -장애와 접근-)

  • 한달선
    • Health Policy and Management
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    • v.2 no.2
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    • pp.112-130
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    • 1992
  • Patient care services are provided to individual patients in response to their health needs produced by illnesses or injuries. The services are often addressed to very serious conditions, and also they constitute the most expensive component of health care services. Therefore, the importance of quality is emphasized, but there are many indications that patient care quality is far from a satisfactory state in most of the countries. Based upon this observation, it is attempted to examine obstacles and approaches to quality improvement in patient care services. In doing so, following Taguchi's(1986) definition of product quality, quality of patient care services is conceived of as better when the less is the sociental loss attributalbe to variability of intended function and harmful side effects they emhibit after being delivered. Some distinguishing features of medical care sector pose difficulties in implementing effective quality improvement programs in patient care services. Nevertheless, newly proposed method of quality management, based on industrial quality management approach, seems to have a great deal of potential to effectively cope with such difficulties. This method, unlike the traditional approach to quality assurance, focuses on total organisational processes, not individuals, as the obproach to quality assurance, focuses on total organizational processes, not individuals, as the objects of quality improvement; variation, not comparison with standards, in quality measurement; and continuous improvement, not removing only bad quality care, as an ideal. Prerequisite to a successful use of any quality mangement method is motivating providers to improve quality. Conceivable approaches for such motivation are self-regulation, external controls and promotion of competition. Since these approaches are not mutually exclusive, they may be employed in an appropriate combination. In Korea, medical care providers are now functioning under the circumstances where they have little reason for making efforts to improve quality of their services. Once these circumstantial conditions are changed to exert pressures on providers to improve quality, the use of adequate quality management method becomes an issue. In this connection, much attention shoould be directed to the newly proposed method described above. In all these efforts for improving quality of patient care services, health insurance would be able to play a pivotal role. Poviders of medical care, buth indiciduals and organizations, are usually very responsive to the measures that affect their financing, and thus health insurance can be a strong instrument for motivationg providers to improve quality. Also, the insurance continuously acquires data on patient care, which could be processed to produce information required to effective quality control.

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Estimation of Concentrations in Foods and Their Daily Intake for Sorbic Acid in Korea (식품 중 소르빈산의 사용실태 및 섭취량에 관한 연구)

  • Kim, Hee-Yun;Jang, Young-Mi;Yoon, Hae-Jung;Lee, Chang-Hee;Park, Sung-Kwan;Park, Sun-Young;Shin, Il-Shick;Lee, Jong-Ok;Chin, Myung-Shik;Lee, Chul-Won
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1103-1109
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    • 2002
  • Mean concentration and daily intake of sorbic acid were estimated through the analysis of food samples obtained from Korea FDA and food sanitation inspection agency during $1999{\sim}2000$. Total number of samples were 14,129, among which the number of detected samples were 2,561 (detection rate was 18.13%). Contribution rate to total estimated daily intake (%) of sorbic acid in the categorized food were the highest in processed fish product. Total estimated daily intake $({\Sigma}EDI)$ for age groups were the highest in $30{\sim}49$ years old and ranged from 3.42 to 9.25 mg/person/day. Estimation of average food intake for each food item per person per day was based on data in national nutrition survey and national food disapperance data in 1998. Total estimated daily intake of sorbic acid was 20.40 mg per body weight of 55 kg. This value was 1.48% of acceptable daily intake evaluated by FAO/WHO and 33.03% of theoretical maximum daily intake.

Quality Characterization of Smoked Egg by Penetration Seasoning through Pressurization method without Damaging Eggshell (난각의 손상 없이 조미액가압침투방법을 이용한 훈제 계란의 품질특성)

  • Kim, Jin-Gon;Cho, Hyoung-Jin;Hwang, Yong-Il;Kwon, Sang-Chul
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.10
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    • pp.204-212
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    • 2016
  • This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.