• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.38-43
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• 2003

The rheological properties of wheat flour and black rice flour dough were investigated in dough added with 0, 10, 20, and 30% of black rice flour (BRF). Increase in BRF concentration resulted in: decreases in protein and gluten contents, whereas ash content increased; decreases in water absorption, stability, development time, elasticity, and valorimeter value of the dough, whereas increase in weakness of the dough, as revealed through farinogram; low initial pasting temperature and temperature at peak viscosity, and decreases in viscosity at peak point and at $94^{\circ}C$, as revealed through amylogram; decreases in extensibility, resistance to extension, and energy, whereas increase in R/E ratio, as revealed through extensogram.

• Journal of Korea Port Economic Association
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• v.36 no.3
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• pp.137-154
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• 2020

In this study, we analyze the performance of five major port distriparks and present a development plan. The analysis groups the performance into three categories: revitalization of companies in port distriparks, contribution to the port volume, and contribution to the national economy. The key parameters examined in detail include the ratio of hinterland volume to port volume (container and total cargo), port volume growth contribution rate, and job creation. Our results indicate that Gwangyang and Ulsan Ports showed steady growth for all the indicators analyzed, while Gwangyang Port was the only one among the five ports to display consistent steady growth. The results suggest that to achieve consistent growth, high value-added and specialized port distriparks based on the local economy should be established.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.563-568
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• 2008

The principal objective of this study was to determine the optimal ratio of mesangi added to bread. In our experiments, the mesangi was added at levels of 0, 1, 2, 3, 4%. The properties of the prepared breads were analyzed in terms of volume of dough, specific volume, CrumbScan, color and sensory evaluation. The volume of the dough to which 1% mesangi has been added was the greatest and the specific volume of the bread to which 2% mesangi was added was also greater than that of the control bread. The bread to which 4% mesangi has been added evidenced the highest elongation at 1.39, the most profound thickness(0.05 cm) and the most prominent chromaticity of the skin. With regard to color values, as more mesangi was added the L value decreased. As the result of the sensory evaluation, the bread to which 1% mesangi was added was found to be the most preferable in terms of moistness, softness, taste and overall acceptability.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.373-377
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• 2001

Egg white mix (EWM) added with different ratios of cream $(10{\sim}15%,v/v)$ was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.

• International Area Studies Review
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• v.13 no.1
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• pp.391-416
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• 2009

The purpose of this paper is to provide an ideal agreement proposal for the satisfactory settlement of FTA origin criteria negotiations, which will be the most severe issue in both inter-governmental FTA negotiations to begin in the near future. Towards this end, we, the authors, based on our nine FTA related agreements already concluded with other countries, researched the concrete origin criteria in the previous origin agreements, analyzed the characteristics of these agreements, and derived the ideal origin rule. As a result, we came to the conclusion that in consideration of Korea and China's FTA's substantial transformation test, it's better to choose any one criterion from the following. Criterion 1: CTH (Change of Heading) and Criterion 2: Value Added Criteria by 40% within region. In addition, we also did that in calculating the ratio of value added, the calculation method and price criteria should be more simple and standardized. It led to the conclusion that the objective deduction method should be used mainly and that CIF or FOB should be used as the price criterion.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.311-319
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• 2003

This study was perfomed to evaluate the shelf-life, physicochemical, sensory evaluation of rice cake and noodle mixed with Bakjakyak(Paeonia japonica) powder at different ratio. Moisture content decreased gently during storage and the decrease was less in Bakjakyak powder-added groups than the control group. The color L value decreased significantly by with increasing the Bakjakyak powder and increased during storage. Color a and b value incresed significantly by addition of Bakjakyak powder. In the total plate count, Bakjakyak powder-added group showed less growth of microorganisms compared to the control group. As a result of the sensory evaluation, rice cake and noodle with Bakjakyak were superior in color, flavor, taste, cohesiveness and overall quality than that of control group. The 3%-added group was most superior in terms of color and the 1% added group gained the highest grade in terms of flavor, taste, overall quality. The results suggested that Bakjakyak was effective in increasing the shelf-life and retarding the staling of rice cake and noodle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.420-426
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• 2005

In this study, anchovy were prepared with two different salt concentration of 20% and 10% which added 2, 5, 8 and 10% of grind garlic (LAS 1, 2, 3, 4) and garlic juice (LSB 1, 2, 3, 4), respectively. The experimental samples were fermented during 30, 60, 90, 110 days, which were analyzed pH, peroxide value, TBARS (thiobarbituric acid reactive substances) and fatty acid. pH increased as fermentation-period goes by. 110th day of fermentation, pH was neutralized at pH 6.2-6.7. Peroxide value in the 10% salt added groups reach the highest point at 60 days fermentation, and then decreased during its fermentation. TBARS increased until 90 days fermentation and then decreased remarkably in all groups. At 90 days fermentation, TBARS contents were 13.0 and 14.4 MA (㎎/㎏) in 10% grind garlic added group (LSA4) and 10% garlic juice added group (LSB4), respectively. The major composition of fatty acids were 16:0, 18:1, 16:1,20:5, 20:6 and 14:0, in order. These fatty acids were 80% of total fatty acids. The fatty acid composition ratio was little increased and decreased during fermentation period, and polyunsaturated fatty acid decreased a little at 110 days.

• Journal of Navigation and Port Research
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• v.43 no.6
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• pp.450-461
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• 2019

According to the results of the management evaluation of the nation's public firms over the past seven years, the rating of the port corporation is generally insufficient. According to the results of the seven-year study 2011-2017, the average debt ratio of the port corporation was 34.5%, two to three times lower than that of the general public company, the operating profit ratio of sales was three times higher, and the value added per person was 1.6-1.9 times better. However, the aggregate score and grade were generally low, with 4.1% of the total number of employees of the general public corporation, 10% of the average total assets, and 1% of the average sales volume. The distributed analysis results and panel return analysis results show that the size significantly impacts the overall score and grade. Additionally, major business standards such as port volume, not controlled by the port corporation, appear to have a decisive influence on the low grade of the port corporation. Thus, it appears that improvement and supplementation of key business indicators of port construction are urgently needed in the management evaluation system, which can be properly controlled.

• Health Policy and Management
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• v.9 no.2
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• pp.1-20
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• 1999

This study was conducted to investigate the predictors of hospital bankruptcy in Korea and to examine the predictive power for 3 types of statistical models of hospital bankruptcy. Data on 17 financial and 4 non-financial indicators of 30 bankrupt and 30 profitable hospitals in 1. 2, and 3 years before bankruptcy were obtained from the hospital performance databank of Korea Institute of Health Services Management. Significant variables were identified through mean comparison of each indicator between bankrupt and profitable hospitals, and the predictive power of statistical models of hospital bankruptcy were compared. The major findings are as follows. 1. Nine out of 21 indicators - fixed ratio, quick ratio, operating profit to total assets, operating profit to gross revenue, normal profit to total assets,normal profit to gross revenue, net profit to gross revenue, inventories turnrounds, and added value per adjusted patient - were found to be significantly predictitive variables in Logit and Probit models. 2. The predicdtive power of discriminant model of hospital bankruptcy in 1. 2, and 3 years before bankruptcy were 85.4, 79.0, and 83.8% respectively. With regard to the predictive power of the Logit model of hospital bankruptcy, they were 82.3, 75.8, and 80.6% respectively, and of the Probit model. 87.1. 80.6, and 88.7% respectively. 3. The predictive power of the Probit model of hospital bankruptcy is better than the other two predictive models.

• Geomechanics and Engineering
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• v.31 no.2
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• pp.149-158
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• 2022

Ladle furnace (LF) slag, waste from the steel-making process, was incorporated to improve the compressive strength of soil cement. LF slag was mixed to replace the cement in the soil-cement samples with wt% ratio 20:0, 15:5, and 10:10 of cement and slag, respectively. LF slag in the range of 5, 10, and 20 wt% was also separately added to the 20-wt% cement-treated soil samples. The soil-cement mixed LF slag samples were incubated in a plastic wrapping for 7, 14, and 28 days. The strength of soil cement was highly developed to be higher than the standard acceptable value (0.6 MPa) after incorporating slag into soil cement. The mixing of LF slag resulted in more hydration products for bonding soil particles, and hence improved the strength of soil cement. With the LF slag mixing either a replacement or additive materials in soil cement, the LF slag to cement ratio is considered to be less than 1, while the cement content should be more than 10 wt%. This is to promote a predominant effect of cement hydration by preventing the partially absorbed water on slag particles and keeping sufficient water content for the cement hydration in soil cement.