• 수산경영론집
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• 제14권1호
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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.

• 한국식생활문화학회지
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• 제36권4호
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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.

• 한국조리학회지
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• 제24권3호
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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.

• 한국건축시공학회지
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• 제8권2호
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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.

• 동아시아식생활학회지
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• 제12권2호
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• pp.129-134
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• 2002

쌀가루에 누에가루를 0, 3, 6, 9%로 섞어서 누에분말 절편을 제조하여 일반성분, 관능검사, 색상검사, 조직감을 분석하였다. 그 결과 요약은 다음과 같다. 누에 분말의 첨가량이 증가할수록 수분, 조단백질, 조회분 모두가 증가하는 경향이었다. 관능검사 결과 색에서는 누에분말 6% 첨가한 절편이 가장 높은 선호도를 나타내었고 flavor는 누에 분말 3% 첨가한 절편이 가장 높은 선호도를 나타내었고 그 다음이 6% 첨가 절편이었으나 서로간의 유의적인 차이가 없었다. 또한 맛, 조직감, 전반적인 기호도는 모두 누에분말 3% 첨가한 절편이 높은 선호도를 나타내었다. 색도검사 결과 누에분말을 첨가량이 증가할수록 명도는 낮아졌고 적색도는 누에분말 6% 첨가한 절편이 가장 낮은 값을 보이긴 하였으나 유의적인 차이는 없었다. 황색도는 누에분말 6% 첨가한 절편이 가장 높은 값을 보였다가 9% 첨가 절편에서는 다소 낮아지는 경향을 나타내었다. 그러나 누에분말 3% 첨가한 절편과 비교하여 볼 때 현저히 증가된 값을 나타내었다. 조직감을 측정한 결과 경도는 누에분말의 첨가량이 증가할수록 높아졌고 응집성은 무첨가 절편이 114.9로 가장 높았으며 누에분말 3% 첨가한 절편이 104.9로 가장 낮았으나 유의적인 차이는 없었다. 점성과 부서짐성은 누에분말의 첨가량이 증가할수록 감소하는 경향이었고 누에분말 3% 첨가한 절편이 각각 높은 값을 나타내었다.

• 한국조리학회지
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• 제18권2호
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• pp.216-227
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• 2012

본 연구는 품종이 다른 오디즙(청일뽕, 과상2호)을 샐러드 드레싱에 첨가(0, 10, 20, 30%)하여 품질특성을 평가하였다. 샐러드 드레싱의 pH는 오디즙 첨가량이 증가할수록 감소하였고 과상 2호 첨가군이 높게 나타났다. 점도와 당도는 오디즙 첨가량이 많을수록 증가하였다. DPPH 전자공여능은 대조군이 15.60%였으며 오디즙 첨가군이 19.73~50.83%으로 더 높았으며 과상 2호 첨가군이 청일뽕 첨가군보다 DPPH 전자공여능이 더 높았다. 오디즙 첨가량이 증가할수록 명도 L값과 황색도 b값은 낮아졌으나 적색도 a값은 높아졌다. 관능검사 결과 오디즙 30% 첨가군이 가장 높게 평가되었으며 샐러드와의 조화도에서도 30% 첨가군이 가장 좋게 평가되었다. 이상으로 과상2호 오디즙 30%첨가군이 가장 높게 평가되었다.

• 동아시아식생활학회지
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• 제12권2호
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• pp.135-140
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• 2002

1. 관능검사 결과 색은 녹차가루 1.5% 첨가한 청포묵과 무첨가 청포묵이 각각 6.00과 5.82로 높은 선호도를 나타내었고 이들 시료간의 유의적인 차이는 없었다. 향미와 전반적인 기호도는 녹차가루를 1.0%, 1.5%, 0.5%, 무첨가 청포묵 순으로 높게 나타났으나 시료간의 유의적인 차이는 없었다. 맛은 녹차가루를 0.5%와 1.0%첨가한 청포묵이 가장 높은 선호도를 나타내었으며 무첨가 청포묵, 2.0%, 2.0%, 2.5%, 3.0% 순으로 낮은 선호도를 나타내었다. 2. 녹차가루 첨가 청포묵의 색도는 녹차가루를 첨가할수록 L값(명도)은 낮아지는 경향이었고, a (적색도)값은 점점 감소하여 적색은 감소하고 녹색이 증가된 것으로 나타났으며 b(황색도)값은 서서히 증가하여 황색이 증가된 것으로 나타났다. 3. 경도는 녹차가루 2.0%를 첨가한 청포묵이 4617로서 가장 높은 값을 나타내었고 녹차가루를 3.0% 첨가하여 만든 청포묵이 2220으로 가장 낮은 값을 나타내었다. 응집성은 녹차기루 2.5% 첨가한 청포묵이 가장 높은 값을 나타내었으며 1.0% 첨가한 청포묵이 가장 낮은 값을 나타내었다. 점성은 녹차가루 2.0% 첨가한 청포묵이 83.24로 가장 높은 값을 나타내었고 1.5%, 무첨가, 1.0% 청포묵 순으로 낮아졌다. 부서짐성은 2.5% 첨가한 청포묵이 95.52로 가장 높은 값을 나타내었고 0.5% 청포묵이 42.44로 가장 낮은 값을 나타내었다.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 1998년도 제2회 박판성형심포지엄 논문집 박판성형기술의 현재와 미래
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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.

• 소성∙가공
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• 제7권6호
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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.

• 한국식생활문화학회지
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• 제34권4호
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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.