• Journal of the Korea Safety Management & Science
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• v.17 no.3
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• pp.221-229
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• 2015

The economy is advancing at quite a bit is the role of the Distribution Center, a rise is evolving and mullyuryang Any existing storage facilities were not creating added value from contact with the customer service centers play the role. In order to increase its market competitiveness also pl approach to three in order to enforce cost savings and run. But by industry, the goods, operating characteristics of the cooperating in order to differentiate themselves with the operating process of improvement of operating system, including costs and took lots of time of service.Quality is lower ; all were missing. Such logistics centers, standard management model to address a little bit problem with highest academic. I want to try send it to, each product-category's industrial and business forms, standardisation is really a difficult situation, current study is further progress all you if you are The process managed to turn component is sure that we will be able to be judged.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.12 no.2
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• pp.150-154
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• 2019

In the design of semiconductor integrated circuits, ESD is one of the important issues related to product quality improvement and reliability. In particular, as the process progresses and the thickness of the gate oxide film decreases, ESD is recognized as an important problem of integrated circuit design. Many ESD protection circuits have been studied to solve such ESD problems. In addition, the proposed device can modify the existing SCR structure without adding external circuit to effectively protect the gate oxide of the internal circuit by low trigger voltage, and prevent the undesired latch-up phenomenon in the steady state with high holding voltage. In this paper, SCR-based novel ESD(Electro-Static Discharge) device with the high holding voltage has been proposed. The proposed device has the lower triggering voltage without an external trigger circuitry and the high holding voltage to prevent latch-up phenomenon during the normal condition. Using TCAD simulation results, not only the design factors that influence the holding voltage, but also comparison of conventional ESD protection device(ggNMOS, SCR), are explained. The proposed device was fabricated using 0.35um BCD process and was measured electrical characteristic and robustness. In the result, the proposed device has triggering voltage of 13.1V and holding voltage of 11.4V and HBM 5kV, MM 250V ESD robustness.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.607-616
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• 2021

The European Union Vietnam Free Trade Agreement (EVFTA) took effect on August 1 paving the way for increased trade between the EU and Vietnam; this marked a huge turning point for the Vietnamese economy. Agriculture products, especially fruits, must be listed when it comes to Vietnam export industries that profit the most from EVFTA. After a period of study, with the desire to contribute to the improvement in the efficiency of Vietnam's agricultural products to the EU, the researchers want to assess the impact of the EVFTA on the flows of Vietnamese fruits to the EU market. The study uses a quantitative analysis method via the WITS-SMART model with data on export turnover and tariff reductions in parallel with the analysis of changes in factors affecting the trade flows of fruits between the two markets when the EVFTA takes effect. As a result, Vietnam's fruit importing from the EU is expected to escalate by 29.18% in 2021, while the flow of export will only inch up by 0.955%, which is rather low compare to the increase in import value. Hence, effective policies must be introduced in Vietnam to innovate production methods and increase product quality, so that the EVFTA can be used to boost Vietnam's fruit exports to the EU.

• Food Science and Industry
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• v.49 no.4
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• pp.70-81
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• 2016

Kimchi has been one of the main menu on our dining table at all seasons as the best matching side dish with boiled rice. Kimchi was privately made in every household, and it has been commercially made for military feeding since Korean Civil War in 1950. Commercialized kimchi in can was also made for soldiers sent to Vietnam in late 1960s and for workers sent to Middle East in 1970s. As industry was growing, the number of people dining out increased, and with export to Japan in 1980s. Kimchi industry had greatly expanded until 1990s. However. the growth of industry has slowed down as individual consumption decreased and import from China radically increased. Since 2000, kimchi industry has been growing again focusing on quality improvement, which is possible due to up-to-date system and high standard sanitation control in manufacturing. Kimchi becomes the most important cultural product at the core of our food culture as all Korean people realize that it contains not just a wide variety of ingredients but unique flavors of each local areas and sincere heart of local people. Commercialization of kimchi will increase even though its consumption decreases as people's dietary life changes.

• The Journal of Korea Robotics Society
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• v.18 no.4
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• pp.472-480
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• 2023

This paper describes the development of a test-equipment for the pre-verification of navigation performance in cluster-based AUVs (Autonomous Underwater Vehicle). In the development of an AUV, conducting hardware and software development sequentially is not efficient due to the limited research and development period. Therefore, in order to reduce the overall development time and achieve successful development results, it is essential to pre-validate the navigation system and navigation algorithms. Accordingly, this paper explains the test-equipment for pre-verification of navigation performance, and ultimately confirms the stability of the navigation system and the performance of the navigation algorithms through the analysis of five types of navigation sensor data stored during real-sea experiments. The results demonstrate that through the development and verification of the test-equipment, it is possible to shorten the overall development period and improvement of product quality in the process of developing multiple AUVs.

• Journal of the Korean Applied Science and Technology
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• v.37 no.6
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• pp.1678-1686
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• 2020

This study attempted to derive the possibility of using wood pellet using rice husk, which is an agricultural byproduct, and tried to improve the lower calorific value of rice hulls thorough expansion technology and combustion additives. In the physical and chemical analysis of rice husk, the result was obtained that the chlorine content was 0.09%, which did not meet the wood pellet quality standard of Korea. When making rice hulls into expanded rice husk through the expansion technology, the chlorine content decreased, resulting in a product of 0.02%, which is equivalent to the wood pellet standard of Korea, and the calorific value was also increased to 4,280 kcal/kg compared to the existing 3,780 kcal/kg. To obtain a product of 5,000 kcal/kg or more, borax, hydrogen peroxide, and sodium hydroxide was used as combustion improver. However the improvement in calorific value was insufficient. After conversion to coffee oil path using coffee grounds, which is a waste resource biomass, it is mixed into an expanded rice husk, and when the product is analyzed, the coffee oil 15 wt% mixed product shows an excess of 4,949 kcal/kg. When using rice husk, an agricultural byproduct, as wood pellets, it is considered desirable to use waste resources to improve the calorific value, and according to the results of this study, when mixing coffee oil, rice husk can be sufficiently used as wooden pellets.

• Journal of architectural history
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• v.17 no.2
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• pp.7-25
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• 2008

This study aims to clarify the architectural characteristics of three houses of Choseon Exhibition. Exposition/exhibitions were thought to be a model for the world. It shows the real status of the development, and thinking with visions at that times; therefore, exhibited house models would be a good source for what to be considered for the ideal houses of that times. Through the study, we could find out as belows. 1. The houses exhibited conserved the sitting-on-floor living style, otherwise the most proposals for house improvement suggested a chair-and-table style because of its hygienic quality and integration of the life at home and at work(school, too). 2. The spacial scheme for-family prior over for-guest was emphasized, but models at the exhibition were structured with Japanese traditional spacial program, such as Jashiki(座敷), Kyakunoma(客の間) or Tsuginoma(次の間), which were all Tatami-floored. 3. Through this exhibition, it is clarified that the architectural society in colonial Korea also tried to improve the modern housings, not only direct reception of the developed proposals. These houses was planned with the acceptance of the locality, such like Ondol, a floor heating facility which the Japanese engineer improve the efficiency. 4. Also these exhibited houses became a start to recognize a house as a product, and spurred on commercialization. As the result, we could find out that these exhibited houses accepted the modern housing proposals selectively, and that even if the exhibitions shows the advance in usual these houses were planned with the very conservative notions.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.389-396
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• 2015

This study was performed to investigate the opinions of various related-industries on ban of antibiotics growth promoters (AGPs) in commercial mixed feed. The answers on a total of 21 questions were summarized by response number and percentage. 93% of those surveyed were in agreement of a ban of dietary AGPs. The agreement reasons were the livestock safety (61.5%), the reduction of antibiotic use (23.1%), and decrease of antibiotic-resistant bacteria (11.5%). The negative effects expected by the ban of AGPs were poor growth performance (44.2%), elevated disease emergence (31.4%), increasing the feed cost (18.6%), and quality degradation of livestock (5.8%). As the efficient plans for decline of AGPs use, the feeding environment improvement was the highest with 43%, and farmer training and the consolidation inspection of residual substance on antibiotics in livestock product was 27.9% and 22.1%, respectively. 46.5% of respondent are considering the modification of feed spec and 39.5% of those surveyed have staged a modified feed spec. In conclusion, livestock related-industries approve a ban of AGPs, and they assert that the policy support, improvement of management and environment in the farm, providing technology from related-industries are multiply essential for a stable settlement of a ban policy of AGPs.

• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.42-51
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• 2016

For changes in the distribution structure these days, consumer demand is moving rapidly from offline to online. The consumers' mentality to purchase products conveniently is reflected in this phenomenon. Also for agricultural products, safety to protect contents, brand and design which can provide credibility to consumers are recognized as most important than ever. Especially, strawberry is thin-skinned so that the quality of product may deteriorate even with weak impact and shaking, so it is significantly influenced by the structural packaging or material. Also, strawberry is frequently distributed through direct trading, it is the reality that the package design of strawberry is less competitive than that of other products due to inadequate environments of commercial farms. That is, the demand of strawberry increases everyday but the strawberry package cannot fulfill the needs of producers and consumers. In order to reinforce competitiveness in strawberry sales, it is urgent to carry out fundamental studies regarding the development of package. Therefore, the purpose of this study is to supplement and improve issues arising from the usage of current strawberry package. Through the analysis of strawberry package elements (shape, material, design) and understand the points of improvement sought by producers and consumers through IPA MAP (importance, satisfaction level) analysis.