• The Journal of Fisheries Business Administration
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• v.14 no.1
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• pp.1-18
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• 1983

This study has examined the principle of rationalization as a guiding principle in fisheries management. Generally speaking, the guiding principle of business management is the principle of profitability which is oriented to the profit maximization, but it has been insisted by Dr, Mohri that the principle of profitability should be translated into the maximization of ratio of added value on gross capital, According to Dr. Durcker, added value (contributed value) can be used to analyze productivity only if the allocation of costs which together make up the figures is economically meaningful. Therefore, the rationalization of fisheries management can be measured as a result of economic allocation of costs, The analysis of economic allocation of costs divides into macro-allocation of costs and micro-allocation of costs. In fisheries management, the former makes use of the analysis of break-even point, and the latter analyzes the efficiency of individual cost respectively and the state of division of costs which allocate into above-the-line expenses of lay system and management's burden expenses. In macro-allocation of costs, it is advisable that fixed costs be converted into variable costs. This is characteristically possible in fisheries management, because wages belong to variable costs in fisheries management while they are regarde as fixed cost in the other industires. Because we could find that all costs would belong to above-the-line expenses, in micro-allocation analysis, the very costs which are directly related to fisherman's poduction activity should be classified into above-the-line expenses, and the other costs into management's burden expenses. This is a central problem in the rationalization of fisheries management.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.382-391
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• 2021

This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS⁺ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the "a" value, "b" value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and "L" values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.1-14
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• 2018

The purpose of this study was to determine the optimization mixing ratio of wheat sprout powder (WSP) and hemicellulase for the preparation of white pan bread. Using a response surface methodology, independent variables were WSP and hemicellulase. Dependent variables were physicochemical properties, antioxidant properties and sensory evaluation. Water binding capacity of dough increased with increasing WSP. Color value showed positive correlations with WSP. L value decreased and a, b values increased as WSP increased. The adjusted determination coefficient of texture analysis was calculated to be 0.7230~0.9446 having the p-value less than 0.1. Specific volume of bread showed a positive correlation with hemicellulase and a negative correlation with WSP. DPPH radical scavenging activity and total polyphenol were represented by a linear model and showed positive correlations with WSP. Sensory evaluation were represented by a quadratic model. In conclusion, the optimal formulation for WSP added bread, as assessed by numerical and graphical optimization methods, was WSP 2.36%, hemicellulase 0.069% per wheat flour 100 g. The above results indicate that WSP can be used as health-oriented material in the bread industry. This is also expected to meet demands of consumers who are in the pursuit of healthy food.

• Journal of the Korea Institute of Building Construction
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• v.8 no.2
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• pp.99-106
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• 2008

To improve concrete tensile strength and bending strength, New plan that have more economical and simple manufacture process is groped. By an alternative plan, chemical pre-stressed concrete is presented. In this study, we analyzed the rheological properties of cement paste with the kind and replacement ratio of k-type CSA type expansive additives that is used mainly in domestic. and we suggested that the algorithm of a mixing plan in the chemical pre-stressed concrete and from this, we presented the basic report for the right mixing plan. From the results, Flow increased more or less according to use of expansive additives. This phenomenon was observed by increasing paste amount that shows as substitution for expansive additives that specific gravity is smaller than that of cement. As linear regression a result supposing paste that mix expansive additives by Bingham plastic fluid. The shear rate and shear stress expressed high interrelationship. therefore, flow analysis of quantitative was available. The plastic viscosity following to replacement ratio of expansive additives is no change almost, the yield value is decreased in proportion to the added amount of expansive additives. Through this experiment, we could evaluate rheological properties of cement paste using the expansive additives. Hereafter by an additional experiment, we must confirm stability assessment of material separation by using the aggregate with the kind and replacement ratio of expansive additives.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.129-134
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• 2002

Julpyun(traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color, Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.216-227
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• 2012

In this study, mulberry fruit juice was added with a salad dressing to compare and analyze the effect of different amounts of mulberry fruit juice(0, 10, 20, and 30%) and different breeds($Cheongilppong$ $and$ $Gwasang$ $2$) on the physicochemical qualities of salad dressing. As incresing of mulberry fruit juice added to, pH of the dressing decrease. Among the examined groups, $Gwasang$ $2$ were better than the others. Viscosity and sweetness of the dressing increased by the amount of mulberry fruit juice were added. DPPH radical scavenging activity of the control group was 15.60% while mulberry fruit juice salad dressing ranged from 19.73-50.83%. DPPH radical scavenging activity of $Gwasang$ $2$ group were higher than that of $Cheongilppong$ group. Color L and b value decreased as the amount of mulberry fruit juice added more, too value increase. The sensory property results showed that the salad dressing with 30% mulberry fruit juice was rated best. It was also preferred most. These results suggest 30% of mulberry fruit juice with $Gwasang$ $2$ are the best substitution ratio for salad dressing.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.135-140
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• 2002

Mungbean starch gels(MSG) was prepared by adding green tea powder(GP) in the ratio of 0%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5% and 3.0% and tested for sensory characteristics, chromaticity and rheological properties. In sensory evaluation test, 1.5% GP added MSG gave the highest score in color, 1% GP added MSG in flavor and overall quality and 0.5% and 1.0% GP added MSG was evaluated higher than control in general. In chromaticity tests lightness(L) value of MSG decreased as the ratio of GP increased. In rheometer test, 2% and 2.5% GP added MSG showed the high values in hardness, cohesiveness, gumminess and brittlness.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.06a
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• pp.74-82
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• 1998

The limit drawing ratio (LDR) is a major process parameter in the process design of deep drawing. If the actual drawing ratio is greater than the LDR for a particular stage, then an intermediate stage has to be added to the process sequence to avoid failure during the ratio. In this study, the optimal process design considering forming limit is performed for the first-drawing and redrawing by using finite element method combined with ductile fracture criterion. The LDR and the site of fracture initiation are predicted by means of the fracture criterion. From the results of finite element analysis, the optimal value of drawing ratio is obtained, which contributes to the more uniform distribution of thickness and the smaller values of the ductile fracture in final cup.

• Transactions of Materials Processing
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• v.7 no.6
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• pp.562-569
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• 1998

The limit drawing ratio (LDR) is a major process parameter in the process design of deep drawing. If the actual drawing ratio is greater than the LDR for a particular stage then an intermediate stage has to b added the process sequence to avoid failure during the drawing operation and the optimal process design considering for the first-drawing and redrawing by using finite element method combined with ductile fracture criterion. From the results of finrte element analysis the optimal value of drawing ratio is obtained which contributes to the more uniform distribution of thickess and the smaller values of the ductile fracture infinal cup.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.449-455
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• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.