• Journal of Biosystems Engineering
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• 제4권2호
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• pp.10-24
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• 1979

It is understood that drum speed of threshers and the moisture content of paddy grains to be threshed, respectively, have a signific:mt effect upon rice recoveries. Threshing under an increased drum speed would give a high performance rate, which is the general practice in custom work threshing in association with the use of semiauto-t hreshers. In the connection, however, it may result in the promotion of grain cracks and brokens of the rice product after milling. No reference or determination for an opti mum drum speed of the thresher is made available for various grain moisture contents at the time of the threshing operation and for different rice varieties especially for the Tongil rice varieties. This study was Conducted to find out and determine effects of the drum speeds on grain losses. The grain loss was quantified in terms of recovery rates of rice grains after treatments. Samples of each of all treatments were taken from the grain sampling plate placed in the grain conveyor of threshers. The grain sample plate was specially provided for this experiment. The brown-rice, milling, and head-rice recJveries were tes ted in the laboratory mill, respectively. Two rice varieties, Akibare and Suweon 251, each with five levels of different moist\ulcornerure contents at harvest and six levels of different drum speeds of threshers, were selected and used for treatments in this experiment. Two conditions of materials were tested in the thresher. One condition was to thresh the experimental material immediately after cutting, referred to as the wet-material thr eshing in this study. The other was to thresh the experimental :material, dried to contain about 15-16 percent of the grain moisture under the shocking operation. This is referred to as the dry-material threshing in this study. In additioon, field measurements for the grain moistures and drum-sdeeds under actual operation practices of the traditional field threshing, were conducted with a view to comparing with results of the experimental treatments. The results of the study may be summarized as follows: 1. For threshing treatments of Japonica-type rice variety (Akibare) , the effect of drum speeds and levels of grain moisture at cutting upon brown-rice, milling, and head-rice recoveries were found statistically significant. No significant difference in these recovery rates was noticed regardless of whether the material was threshed right after cutting or after drying by the shocking operation. 2. For the Tongil-sister rice variety(Suweon 251), milling recovery for the varied drum-speed and the grain~moisture level at cutting was found statististically significant. Th milling recovery was much significant when associated with the wet-material thres\ulcornerhing compared to the dry-material threshing. 3. The optimum peripheral velocity to be maintained at the edge of teeth on the thr\ulcorneresher drum was determined and may be recommanded as that of about 12 to 13 meters per second in view of the maximum recovery rate of the milled rice. 4. The effect of the drum speed on the qualitative loss of the milled rice was much greater in the case of the Tongil variety than Japonica. This effect was also greater by the wet-material threshing than by the dry-material threshing. Therefore, to apply the wet-material threshing operation for the Tongil variety, in particular, it should be very important to introduce the kind of threshing technology which would maintain the drum speed at optimum. 5. A field survey for the actual drum speed of threshing operations for 50 threshers indicated that average peripheral velccity was 12.76m/sec., and that the range was from 10.50 to 14.90m/sec. Approximately, more than 30% of the experimented and measured threshers were being operated at speeds which exceeded the optimum speed determined and assessed in this study. Accordingly, it should be highly desirable and important to take counter-measures against these threshing practices of operational overspeed.

• Journal of Biosystems Engineering
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• 제4권2호
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• pp.9-9
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• 1979

It is understood that drum speed of threshers and the moisture content of paddy grains to be threshed, respectively, have a signific:mt effect upon rice recoveries. Threshing under an increased drum speed would give a high performance rate, which is the general practice in custom work threshing in association with the use of semiauto-t hreshers. In the connection, however, it may result in the promotion of grain cracks and brokens of the rice product after milling. No reference or determination for an opti mum drum speed of the thresher is made available for various grain moisture contents at the time of the threshing operation and for different rice varieties especially for the Tongil rice varieties. This study was Conducted to find out and determine effects of the drum speeds on grain losses. The grain loss was quantified in terms of recovery rates of rice grains after treatments. Samples of each of all treatments were taken from the grain sampling plate placed in the grain conveyor of threshers. The grain sample plate was specially provided for this experiment. The brown-rice, milling, and head-rice recJveries were tes ted in the laboratory mill, respectively. Two rice varieties, Akibare and Suweon 251, each with five levels of different moist?ure contents at harvest and six levels of different drum speeds of threshers, were selected and used for treatments in this experiment. Two conditions of materials were tested in the thresher. One condition was to thresh the experimental material immediately after cutting, referred to as the wet-material thr eshing in this study. The other was to thresh the experimental :material, dried to contain about 15-16 percent of the grain moisture under the shocking operation. This is referred to as the dry-material threshing in this study. In additioon, field measurements for the grain moistures and drum-sdeeds under actual operation practices of the traditional field threshing, were conducted with a view to comparing with results of the experimental treatments. The results of the study may be summarized as follows: 1. For threshing treatments of Japonica-type rice variety (Akibare) , the effect of drum speeds and levels of grain moisture at cutting upon brown-rice, milling, and head-rice recoveries were found statistically significant. No significant difference in these recovery rates was noticed regardless of whether the material was threshed right after cutting or after drying by the shocking operation. 2. For the Tongil-sister rice variety(Suweon 251), milling recovery for the varied drum-speed and the grain~moisture level at cutting was found statististically significant. Th milling recovery was much significant when associated with the wet-material thres?hing compared to the dry-material threshing. 3. The optimum peripheral velocity to be maintained at the edge of teeth on the thr?esher drum was determined and may be recommanded as that of about 12 to 13 meters per second in view of the maximum recovery rate of the milled rice. 4. The effect of the drum speed on the qualitative loss of the milled rice was much greater in the case of the Tongil variety than Japonica. This effect was also greater by the wet-material threshing than by the dry-material threshing. Therefore, to apply the wet-material threshing operation for the Tongil variety, in particular, it should be very important to introduce the kind of threshing technology which would maintain the drum speed at optimum. 5. A field survey for the actual drum speed of threshing operations for 50 threshers indicated that average peripheral velccity was 12.76m/sec., and that the range was from 10.50 to 14.90m/sec. Approximately, more than 30% of the experimented and measured threshers were being operated at speeds which exceeded the optimum speed determined and assessed in this study. Accordingly, it should be highly desirable and important to take counter-measures against these threshing practices of operational overspeed.

• Journal of Fisheries and Marine Sciences Education
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• 제27권5호
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• pp.1457-1469
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• 2015

This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at $15^{\circ}C$. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. $10.5{\times}11cm$), and then fermented at $15^{\circ}C$ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at $15^{\circ}C$. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat.

• Korea Science and Art Forum
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• 제20권
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• pp.147-158
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• 2015

This study made an approach to the industrial exhibition space, which is a medium of marketing communication, from the position of an enterprise and consumers through the output of Space Design, and conducted it with focus on B2B transactions among specialized exhibitions. In addition, this study inquired into what factors should be considered along with space design by interpreting the purpose of participating in the exhibition and space design of the enterprise which supply capital goods, elements, related technologies and materials, etc. This study aimed at drawing the direct/indirect effect, produced by space design, on the marketing by analyzing correlation between space design and participating enterprises' marketing. Despite the marketing effect of the exhibition, which was proved by preceding research results, the reality is that exhibition-participating expenses work as considerable burden on enterprises. Particularly, booth design, which is forming the most proportion among the participating expenses, was found to have insufficient influence on visitors due to the decline in its importance among diverse factors influencing visitor's decision to visit a booth. Regardless of the business category of participating enterprises in the exhibition, the standard of exhibits was ranked as the most important consideration factor in visiting a booth. Even by business category, the standard of booth design rarely had an influence on booth visit. Booth design had an affirmative influence on participating enterprise's preference, but its influence on product purchase or business talk & contact with a participating enterprise or price was found to be extremely low. It's difficult to judge marketing success or failure of an exhibition by the form and standard of booth design. Preferably, this study infers that it's necessary to put much weight on qualitative excellence of an exhibition, which consists of participation of an enterprise in possession of excellent technologies, exhibits with higher standards and high-quality visitors with purchasing power. This study suggests that it's more effective to set up the plan for expansion of participation in exhibition by optimally regulating the proportion of space design in participating expense to increase marketing effectiveness of an exhibition. The limitations of this study, analysis of which based on the visitors to an exhibition only, requires supplementation through the follow-up research work on participating enterprises in the exhibition.

• Journal of The Korean Society of Grassland and Forage Science
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• 제24권4호
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• pp.347-358
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• 2004

In Mongolia which consists of nomadic populations, horse has been loved by nomads and considered most important transportation means. Horses have been used when they were making long journey looking for new plain ground for grazing. Therefore, horse is closely connected with Mongolian nomadic culture. In Korea, too, horses had been considered one of most important means for transportation and military. The symbolism of horse that is represented in both Mongolia and Korea is Heavenly Horse which communicates with the God and it was sanctified as a Sacrificing Horse which was sent to God for sacrifice, and it was even worshiped as Divine Horse, the diety. As is the case of two of Mongolian customs associated with Mongolian language are 'the ceremony of horse's giving birth her young' and 'the ceremony of letting the mare go where it was before', all the cases are related with cattle's milk. The ceremony of 'horse's giving birth her young' is the ceremony where people hope that they would see the young can grow well which were born in early summer thus increasing the numbers of horse. To go with this, they perform a ceremony of Chachal in which they sprinkle the best quality white milk which is the symbol of good luck and hope they would produce plentiful of dairy products. The ceremony of 'letting the mare go where it was before' is also the ceremony where people hope to have many new born young horses thus produce more dairy products and Airag for the next year as milking is no more available for that you. Since the unified Silla Era, Koreans have performed a sacrifice rituals to horse in auspicious day. It's purpose is to see their horses get no disease and bear as many youngs as possible. The Back Ins Je, one of well blown festivals in Jeju Island, was originated from people's wish to prosper in stock farming. It can be said that the custom of Korea and Mongolia related with horse's giving birth was originated from the wishes to god for fertility and fecundity. On top of that, while Mongolians sprinkled horse's milk both on the ground and to the air hoping they would have increased houses and, thus, secure many dairy products, Koreans wish that they would see the increased number of horses and their healthy conditions through heavenly rituals.

• Journal of Ginseng Research
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• 제29권1호
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• pp.1-18
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• 2005

Ginseng Radix, the root of Panax ginseng C. A. Meyer has been used in Eastern Asia for 2000 years as a tonic and restorative, promoting health and longevity. Two varieties are commercially available: white ginseng(Ginseng Radix Alba) is produced by air-drying the root, while red ginseng(Ginseng Radix Rubra) is produced by steaming the root followed by drying. These two varieties of different processing have somewhat differences by heat processing between them. During the heat processing for preparing red ginseng, it has been found to exhibit inactivation of catabolic enzymes, thereby preventing deterioration of ginseng quality and the increased antioxidant-like substances which inhibit lipid peroxide formation, and also good gastro-intestinal absorption by gelatinization of starch. Moreover, studies of changes in ginsenosides composition due to different processing of ginseng roots have been undertaken. The results obtained showed that red ginseng differ from white ginseng due to the lack of acidic malonyl-ginsenosides. The heating procedure in red ginseng was proved to degrade the thermally unstable malonyl-ginsenoside into corresponding netural ginsenosides. Also the steaming process of red ginseng causes degradation or transformation of neutral ginsenosides. Ginsenosides $Rh_2,\;Rh_4,\;Rs_3,\;Rs_4\;and\;Rg_5$, found only in red ginseng, have been known to be hydrolyzed products derived from original saponin by heat processing, responsible for inhibitory effects on the growth of cancer cells through the induction of apoptosis. 20(S)-ginsenoside $Rg_3$ was also formed in red ginseng and was shown to exhibit vasorelaxation properties, antimetastatic activities, and anti-platelet aggregation activity. Recently, steamed red ginseng at high temperature was shown to provide enhance the yield of ginsenosides $Rg_3\;and\;Rg_5$ characteristic of red ginseng Additionally, one of non-saponin constituents, panaxytriol, was found to be structually transformed from polyacetylenic alcohol(panaxydol) showing cytotoxicity during the preparation of red ginseng and also maltol, antioxidant maillard product, from maltose and arginyl-fructosyl-glucose, amino acid derivative, from arginine and maltose. In regard to the in vitro and in vivo comparative biological activities, red ginseng was reported to show more potent activities on the antioxidant effect, anticarcinogenic effect and ameliorative effect on blood circulation than those of white ginseng. In oriental medicine, the ability of red ginseng to supplement the vacancy(허) was known to be relatively stronger than that of white ginseng, but very few are known on its comparative clinical studies. Further investigation on the preclinical and clinical experiments are needed to show the differences of indications and efficacies between red and white ginsengs on the basis of oriental medicines.

• Journal of the Korean Society of Food Science and Nutrition
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• 제45권4호
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• pp.593-601
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• 2016

This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.

• Journal of Global Scholars of Marketing Science
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• 제20권1호
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• pp.4-14
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• 2010

Collaboration strategies entail information sharing and other varied forms of cooperation that are mutually beneficial to the company and stakeholder groups. This study addresses the specific types of collaboration used in the fashion industry while also examining strategies that have been most successful for fashion companies and perceived benefits of collaboration from the customer perspective. In the present study we define fashion companies and brands as collaborators and their partners or stakeholders as collaboratees. We define collaboration as a cooperative relationship where more than two companies, brands or individuals provide customers with beneficial outcomes utilizing their own competitive advantages on an equal basis. Collaboration strategies entail information sharing and other varied forms of cooperation that are mutually beneficial to the company and stakeholder groups. Through collaboration, fashion companies have pursued both tangible differentiation, such as design and technology applications, and intangible differentiation such as emotional and psychological benefits to customers. As a result, collaboration within the fashion industry has become an important, value creating concept. This qualitative study utilized case studies and in-depth interview methodologies to examine customers' attitudes concerning collaboration in the fashion industry. A total of 173 collaboration cases were identified in Korean and international markets from 1998 through December 2008, focusing on fashion companies. Cases were collected from documented data including websites and industry data bases and top ranked portal search sites such as: Rankey.com; Naver, Daum, and Nate; and representative fashion information websites, Samsungdesignnet and Firstviewkorea. Cases were collected between November 2008 and February 2009. Cases were selected for the analysis where one or more partners were associated with the production of fashion products (excluding textile production), retail fashion products, or designer services. Additional collaboration case information was obtained from news articles, periodicals, internet portal sites and fashion information sites as conducted in prior studies (Jeong and Kim 2008; Park and Park 2004; Yoon 2005). In total, 173 cases were selected for analysis that clearly exhibited the benefits and outcomes of collaboration efforts and strategies between fashion companies and stakeholders. Findings show that the overall results show that for both partners (collaborator and collaboratee) participating in collaboration, that the major benefits are reduction of costs and risks by sharing resource such as design power, image, costs, technology and targets, and creation of synergy. Regarding types of collaboration outcomes, product/design was most important (55%), followed by promotion (21%), price (20%), and place (4%). This result shows that collaboration plays an important role in giving life to products and designs, particularly in the fashion industry which seeks for creative and newness. To be successful in collaboration efforts, results of the depth interviews in this study confirm that fashion companies should have a clear objective on why they are doing the collaboration. After setting the objective, they should select collaboratees that match their brand image and target market, make quality co-products that have definite concepts and differentiating factors, and also pay attention to increasing brand awareness. Based on depth interviews with customers, customer benefits were categorized into six factors: pursuit for individual character; pursuit for brand; pursuit for scarcity; pursuit for fashion; pursuit for economic efficiency; and pursuit for sociality. Customers also placed more importance on image, reputation, and trust of brands regarding the cases shown in the interviews. They also commented that strong branding should come first before other marketing strategies. However, success factors recognized by experts and customers in this study showed different results by subcategories. Thus, target customers and target market should be studied from various dimensions to develop appropriate strategies for successful collaboration.

• Journal of the Korean Society of Food Science and Nutrition
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• 제39권6호
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• pp.843-852
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• 2010

Hydroxycinnamic acid derivatives (HADs) and anthocyanins in corn (Zea mays L.) have recently been reported to have anticarcinogenic, anti-hypertensive, antidiabetic, antifungal, antioxidant, and anti-melanogenic activities. Five HADs and anthocyanins in corn were quantified by HPLC according to cultivars and heat processes. In addition, major anthocyanin of a black waxy corn was isolated and identified by several instrumental analysis, and its content was also quantified by HPLC according to heat processes. Of the ten corn cultivars, five waxy corn cultivars had moderate five HADs contents except "Baksa" waxy corn with higher two free cinnamic acids (FCAs), p-coumaric and ferulic acids. In contrast, three dent corn cultivars contained higher levels of three polyamine conjugates (PCs), CFP, DCP and DFP, and especially "P3394" had the highest amount of the three PCs. Two sweet corn cultivars had generally intermediate HADs levels between waxy and dent corn cultivars. Of the three colored-waxy corns, a black Mibaek waxy corn had the highest anthocyanin content. During heat processes, levels of two FCAs in the black waxy corn generally increased, whereas no significant change on three PCs contents was observed except the puffing process. Roasting, retort and puffing processes significantly increased two FCAs and especially, the puffed black waxy corn had the highest amount of FCAs. Meanwhile, most heat treatments except retort process, considerably decreased total anthocyanin contents, and especially the puffed black waxy corn had nearly no anthocyanin. Level of one major anthocyanin, pelargonidin 3-glucoside (P3G) isolated from a black waxy corn was appreciably decreased by heat treatments except retort process, which greatly increased P3G content. These results suggest that the retorted black waxy corn may be a promising high quality functional corn product.

• Journal of the Korean Society of Food Science and Nutrition
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• 제38권7호
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.