• Journal of the Korea Academia-Industrial cooperation Society
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• 제21권7호
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• pp.419-427
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• 2020

This study was undertaken to address the difficulties and inconveniences of an electric wheelchair. We focused on improving usability of initially completed products by augmenting the prototypes designed in the previous study. For evaluation of usability, 10 elderly women aged over 65 years, capable of movements and physical activities in daily life, were enrolled as subjects. The experimental method included a subjective satisfaction questionnaire evaluation of the elderly women using the target product, and the observation evaluation was achieved using video recording data, etc. Usability evaluation revealed that the elevating sector requires improvement of intuition through separation of the elevating control panel and the driving control panel. Improvements in the driving sector include corrections of the front wheel mechanism or driving control algorithm, UI, and sudden stop system. Transferring section assessment revealed a necessity to secure structures and add structures that support power. We believe that based on the inconveniences and improvements presented in the usability evaluation, appending the existing prototype with complementary products will improve the quality of life of elderly women with limited mobility.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제21권10호
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• pp.206-211
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• 2020

Tungsten alloys are used widely in general industrial fields, but they are difficult to cast, so products are manufactured using powder metallurgy. In this study, a mixed powder of tungsten, nickel, and iron homogenized using a ball mill was added to pure water as a solvent, and PVA as a binder was added to prepare a spray drying mixture. The mixed liquid was prepared using a spraying machine. A study was carried out to produce a granular powder that can reduce the variations between products during the molding and sintering process of the powder metallurgy method. A preliminary experiment was conducted to confirm the influence of the variables in the granulation process. Through the preliminary test results, this experiment was performed with the volume of solvent of the spray drying the mixture as an independent variable, and granular powder having a mean particle size similar to that of the existing mass-production conditions and an increased apparent density was prepared. In addition, a pilot test was conducted for the molding and sintering process. The improved granular powder reduced the characteristic variation (weight variation) of the mass-produced product.

• Journal of Food Hygiene and Safety
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• 제24권1호
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• pp.86-93
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• 2009

This study was conducted to determine microbiological assessment on edible ices, which is one of mandatory items for HACCP application, and to provide basic scientific data for the improvement of HACCP system. In HACCP applied edible ice companies, the contamination levels of total counts, yeast and mold, and coliform from raw materials, mixed samples before sterilization, mixed samples after sterilization, and final products of edible ices were lower than those of non-HACCP applied edible ice companies. Foodborne pathogens, such as L. monocytogenes, Salmonella spp., B. cereus, B. aureus, Y. enterocolitica were not detected in all samples of edible ices from HACCP applied edible ice companies, but S. aureus was isolated1 from 1 raw material, 1 mixed samples before sterilization and 1 final product of edible ices from non-HACCP applied edible ice companies, respectively.

• The Korean Journal of Food And Nutrition
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• 제24권2호
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• pp.191-203
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• 2011

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included 'wanting to be tall'(66.1%) and 'for good health'(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3~4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were 'good taste'(56.6%), 'good to eat'(46.6%), 'wanting to be tall'(32.4%), and 'for good health' (25.4%). Among those students who did not consumed dairy products, the major reason given was 'family does not eat at home'(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were 'shelf-life'(61.6%) for milk, and 'favorite dairy products'(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are 'higher nutrition' (60.8%), 'better sanitation'(57.3%), and 'better quality and taste'(55.2%).

• Journal of the East Asian Society of Dietary Life
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• 제24권6호
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• pp.853-861
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• 2014

Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.

• Korean Business Review
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• 제19권2호
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• pp.117-140
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• 2006

The purpose of this study is to activate tourism industry in Sorak area where faces crisis arising from environmental change. To achieve its' purpose, this study investigated operational problem concerning about development of tourism in Sorak area and politic problem concerning about tourism resource in order to devise activation of regional economy through its effective conservation and development. and at same time, compared difference of perception between tourist and worker of tourism empirically in aspect of product, service, public marketing in order to activate regional tourism industry through effective development of tourism resource. Finally, this study also suggested countermeasure suitable for the above stated. As seeing above results, this study contributes to promote tourism in Sorak area by developing tourism resource in vein of localization age which means local area can be center of the world in consideration of globalization age without national boundary. Conclusively, it can be said that segmentation of tourism market based on tourist's interest needs to be accomplished through connection between regional limitation and academic research with making use of advantage of abundant tourism resource in Sorak area. what is more, supplement of attention. to improvement of service quality can cause more positive effect.

• Resources Recycling
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• 제18권3호
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• pp.55-61
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• 2009

Dewatering process to remove water from pigment sludge was important in the diverse aspects of the improvement of product quality, curtailment of the drying cost and the transportation. It was difficult to dewater pigment particles with the mechanical forces because the size was fine under $5{\mu}m$. Thermal filter press dewatering equipment composed of squeezing plate and a fixed heating plate was developed to improve the dewaterability of pigment the sludge as supplying the heat from the fixed heating plate to the cake. Several tests that estimate the dewaterability for pigment sludge as with or without squeezing process and the difference of dewatering time was conducted with this equipment. Dewaterability of thermal dewatering under squeezing process was increased about 20% compared with non squeezing process. Under squeezing process, thermal dewatering tests changing dewatering time with 70 and 80 minute were conducted respectively. The water content of cake was more reduced at dewatering time of 80 minute compared with 70 minute, and dewatering velocity was also decreased, which caused the productivity of thermal filter press to drop. It was observed that clogging of filter cloth didn't almost occur because the liquid was discharged from cake layer easily. In this research, it was resulted that the squeezing process and long dewatering time were effective to improve the dewaterability of pigment sludge. So, this thermal filter press equipment was useful for dewatering the fine particle sludge like pigment.

• Korean Business Review
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• 제13권
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• pp.179-193
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• 2000

It is not simple to manage software quality, because software development process and product itself are very complex. Recently ISO/IEC 15504- international standard for software process improvement, capability determination and development - was completed and applied to many local trials, and their results are being reported as registered local trials. The first step of software process assessment is established by examining whether its base practices are performed and which level they are achieved. And as far as assessment responsibility and credibility are concerned, assessment is generally performed by team-based assessors. Therefore assessment team construction and its preference of practice importances have a great effect on the credibility and the objectivity of assessment. In this paper, we analyse a SPICE-based software process assessment trial by comparing base practice importances of assessed processes, which are expressed through a real assessment, with its final rating results. Survey data are collected from assessors and interviewees who were engaged in the SPICE trial that was performed by ISO/IEC 15504, and final data analysis are derived from the factor analysis method. It is convinced that the result of this paper is able to enhance the credibility of software process assessment by provisions of objective and rational criteria and preference information for assessment team construction and base practice importances in future.

• Journal of Korea Entertainment Industry Association
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• 제14권7호
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• pp.161-173
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• 2020

In-depth interview in the field of hospitality industry services was conducted in COVID- 19. Introduction of kiosks for non-face-to-face services using untact technology, reservation, pay systems, self-service, service improvement using room service should be carried out. It is also necessary to implement Instagram, Facebook, YouTube, P-blogs, online broadcasting and live commerce through the establishment of m-channel system through untact marketing sales channels in the hospitality industry now that the product composition to solve the pro -blem of untact marketing is drawing attention due to diversification of online sales channe -ls. Now, the recognition of important elements of service education and a establishment of differentiated system of untact marketing, expansion of untact sale channel, implementation of non-face-to-face counseling service and introduction of pre-booking, telecommuting were recognized as urgent parts. In particular, a service differentiation and importance of human services, which were recognized free of charge, have re-recognized as premium, and quality service aspect of the hospitality industry in untact and the direction to diversify marketing channels are presented.

• The Journal of the Korea Contents Association
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• 제22권2호
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• pp.22-34
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• 2022

This study examines the forms and current status of online performance content production in the field of the performing arts through diversified video media platforms. For this, it studied the leading case of Cirque du Soleil Entertainment and analyzed the unique brand value innovation elements of Cirque du Soleil, the background and current status of the digital hub platform of "Cirque Connect", and its various sub-contents that have diversified original contents. Digital platform applications and sub-content production in the field of the performing arts require an understanding of the needs of the public, who are familiar with media content appreciation, and strategic planning that takes into consideration everything from the initial stages of performance planning to the creation of varied sub-contents. This will promote the improvement of sub-content quality and increase the product value of digital contents in the performing arts through distinctions made from other various forms of cultural and artistic contents. environments in which information from various perspectives related to performance works can easily be accessed through online platforms will enhance the popularity of the performing arts field and allow the performing arts industry to expand its base in rapidly changing cultural enjoyment methods. For the performing arts field to be competitive within cultural trends that are being diversified, the most important tasks to be completed are gaining brand value innovation that enhances the artistic and cultural value of performance works and based on this, producing various sub-contents.