• 대한안전경영과학회지
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• 제17권3호
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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.

• 산업식품공학
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• 제15권1호
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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.

• 한국정보전자통신기술학회논문지
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• 제12권2호
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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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• 제8권5호
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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.

• 식품과학과 산업
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• 제49권4호
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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.

• 로봇학회논문지
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• 제18권4호
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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.

• 한국응용과학기술학회지
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• 제37권6호
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• pp.1678-1686
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• 2020

본 논문은 농업부산물인 왕겨를 사용하여 목제펠릿 이용 가능성을 도출하고자 하였으며 왕겨의 낮은 발열량은 팽연화 기술과 연소첨가제를 통해 개선하고자 하였다. 왕겨의 물리?화학적 분석 시 염소 함유량이 0.09%로 목재펠릿 품질 기준에 부합하지 않는 결과를 얻을 수 있었다. 팽연화 기술을 통해 왕겨를 팽연왕겨로 제작 시 염소 함유량이 감소하여 목재펠릿 기준에 준하는 0.02%의 생성물을 얻을 수 있었으며 발열량 역시 기존 3,780 kcal/kg 대비 4,280 kcal/kg로 증가된 생성물을 얻을 수 있었다. 5,000 kcal/kg 이상의 생성물을 얻기 위해 연소촉진제로 붕사, 과산화수소, 수산화나트륨을 사용했지만 발열량 개선은 미비하게 나타났다. 폐자원 바이오매스인 커피찌꺼기를 사용하여 커피유로 전환 후 팽연왕겨에 혼합하여 생성물 분석 시 커피유 15 wt% 혼합 생성물이 4,949 kcal/kg의 발열량을 나타냈다. 농업부산물인 왕겨를 목제펠릿으로 사용할 시 발열량 개선을 위해 폐자원을 사용하는 것이 바람직하다 판단되며, 본 연구의 결과에 따라 커피유를 혼합할 시 왕겨를 목제펠릿으로 충분히 사용 가능할 것이라 사료된다.

• 건축역사연구
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• 제17권2호
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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.

• 농업과학연구
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• 제42권4호
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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.

• 한국콘텐츠학회논문지
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• 제16권1호
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• pp.42-51
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• 2016

오늘날 유통구조의 변화는 오프라인에서 온라인으로 급격하게 수요가 변화해 가고 있다. 이러한 현상은 상품을 편리하게 구입하고자 하는 소비자의 심리가 반영되어 있다고 할 수 있다. 농산물 역시 내용물을 보호하려는 안전성과 소비자들에게 신뢰를 줄 수 있는 브랜드 및 디자인이 어느때보다 중요하게 인식되어지고 있다. 특히, 딸기 과채류는 다른 과채류에 비해 껍질이 얇아서 약한 충격과 흔들림에도 상품의 품질이 떨어지기 때문에 패키지의 지기구조나 소재에 안정성 영향을 많이 받는다. 또한, 직거래 유통이 많은 과채류다보니 생산농가의 열약한 환경 때문에 패키지디자인이 다른 상품에 비해 경쟁력이 떨어지는 것이 현실이다. 즉, 딸기 수요가 날로 증가하는데 비해 딸기패키지는 생산자와 소비자 욕구에 충족하지 못한다는 점이다. 딸기판매에 경쟁력 강화를 위해서는 패키지개발의 기초연구가 시급한 실정이다. 패키지요소(형태, 소재, 디자인) 조사 분석을 통하여 패키지의 문제점을 파악하고, IPA MAP(중요도, 만족도)분석을 통하여 생산자와 소비지가 추구하는 개선점을 파악하고자 한다.