• 한국식품조리과학회지
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• 제21권5호
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• 한국환경과학회지
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• 제18권2호
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• pp.231-238
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• 2009

Characteristics of the transesterification reaction between triglycerides in soy bean oil and methanol were investigated in the presence of acid catalysts. such as sulfuric acid and PTS (p-toluene sulfonic acid). Concentrations of diglyceride and monoglyceride which were intermediates in the reaction mixtures, were far below 10% of triglyceride under any reaction conditions. Thus, conversion of the reaction could be determined from the concentration of triglyceride. Dried PTS had more superior catalytic power than sulfuric acid for transesterification reaction between soy bean oil and methanol. When transesterification reaction of soy bean oil was catalyzed by 1 wt% of PTS at methanol stoichiometric mole ratio of 2 and $65^{\circ}C$, final conversion reached 95% within 48 hours. If FAME (fatty acid methyl ester) was added into reaction mixture of soy bean oil, methanol and PTS catalyst, it converted reaction mixture into homogeneous phase, and substantially increased reaction rate. When reaction mixture was freely boiling which had equal volumetric amount of FAME to soy bean oil, methanol stoichiometric mole ratio of 2 and 1 wt% of PTS, final conversion achieved value of 94% and temperature approached to $110^{\circ}C$ within 2 hours.

• 한국의류학회지
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• 제46권6호
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• pp.945-962
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• 2022

This study examines the use of traditional patterns by new Hanbok brands. A Saekdong print pattern based on previous research was developed and applied to clothing designs. A total of 488 images of printed products from the seven new Hanbok brands and 219 images from the collections of the National Folk Museum of Korea were analyzed. Traditional patterns accounted for 47.4% of the total printed products of the new Hanbok designs, with the following ratio of use, in descending order: flower patterns, traditional paintings, animals, geometrical designs, Dancheong, text and others, Jogakbo, and Saekdong. Saekdong was found in three brand products, and the color or shape was modified. To develop the Saekdong image, five colors - red, yellow, blue, white, and green - were selected. The ratio of use for each color and the width of each color were determined with reference to previous studies. The average color value was determined through color analysis of the Saekdong collections. A total of seven items were designed for the print pattern, and four items were added for coordination to consist of four styles. This study aims to use the results of this analysis to provide insights into product development using traditional patterns.

• 기술사
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• 제27권6호
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• pp.85-93
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• 1994

For the continuous development of the manufacturing company, selp-helpㆍdiligence of the individual members of the organization and cooperation system of the sub-department process of the manufacture must operate under rationality. Moreover, perpetual and reasonable improvement on productivity should be focused on. Improvement on productivity implies raising $\ulcorner$output / input$\lrcorner$ ratio, and this does not only implies simple increase of the level of output. Therefore under the theoretical principle, Which is designed to increase the ratio of $\ulcorner$output / input$\lrcorner$ -economically select the relevant $\ulcorner$methodology$\lrcorner$. When rational improvement on productivity $\ulcorner$techniques$\lrcorner$ are properly applied with this methodology, calculated result will come out. The ultimate aim of improving quality does not mean simply reducing the percentage of the defects, but means improving the quality of products, for customer satisfaction. Thus recognize this, we have to contribute to the national economy growth through the enhancement of added value of individual company by $\ulcorner$improvement on quality and productivity, and reduction of the cost$\lrcorner$, $\ulcorner$improvement program on quality and productivity$\lrcorner$ shouldn't be just the parading formality. We can expect the economy result, these are applied to the learning essence and the principle of the improvement.

• 대한안전경영과학회지
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• 제17권1호
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• pp.321-335
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• 2015

This study introduces the methods to apply and develop the integrated Cost of Quality (COQ) and Time-Driven Activity-Based Costing (TDABC) model for seeking not only quality improvement but also reduction of overhead cost. Inefficient and uneconomical COQ activities can be identified by using time driver which also maximizes the quality improvement for Prevention-Appraisal- Failure (PAF) quality costs. In contrast, reduction of the indirect cost of unused capacity resource using Quality Cost Capacity Ratio (QCCR) of TDABC minimizes overhead cost for COQ activities. In addition, linkage between Overall Equipment Effective (OEE) and Time Driver develops the integrated system of Total Productive Maintenance (TPM) and TDABC model. Lean OEE maximizes when an Unused Time (UT) of TDABC that are TPM losses and lean wastes reduces whereas the TPM Cost Capacity Ratio (TCCR) of TDABC minimizes indirect cost for non-value added TPM activities. Numerical examples are derived to better understand the proposed COQ/TDABC model and TPM/TDABC model from this paper. From the proposed model, process mapping and time driver of TDABC are known to lessen indirect cost from general ledger of comprehensive income statement with a better quality innovation and improvement of equipment.

• The Journal of Asian Finance, Economics and Business
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• 제8권4호
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• pp.69-81
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• 2021

The aim of this paper is to identify the key determinants in the Gulf Cooperation Council (GCC) countries for Foreign Direct Investment (FDI) inflows by using a balanced data panel for the period from 1995 to 2018. This study covers GCC countries in their entirety. The study uses ten explanatory variables, namely, trade ratio, gross domestic product, external balance, fuel exports, gross savings, international tourism, military expenditure, net foreign assets, services value added, and total natural resources. The authors have tried to find the best fit model from the differences methods considered such as OLS, GLS regression with the help of Hausman test, and country by country regressions as additional analysis. The study revealed a significantly positive association between inflation, trade ratio, gross domestic product, gross savings, and net foreign assets with FDI. On the contrary, international tourism was revealed to have a negative association with FDI. The sample of all GCC countries chosen for this study has not been considered widely by any earlier study. Moreover, this study covered many determinants of FDI that add to the previous literature. It is a significant contribution to the current research body and stresses the originality of this paper.

• 한국조리학회지
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• 제23권7호
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• pp.220-233
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• 2017

The purposes of this study were: (1) to examine the quality characteristics of the Sulgidducks added with barley sprouts by blanching (CON), freeze-drying (FBP), hot-air drying(HBP); (2) to examine the quality characteristics of Sulgidduck such as the moisture content, the color value, the textural properties and the sensory evaluation; (3) to find the optimal ratio of barley sprouts, which were made by the three different drying methods. As a result, the Sulgidduks containing barley sprouts by CON showed a lot of significance and high correlation depending on the amounts of the barley sprout(p<0.05). As the amounts of CON, FBP and HBP increased, the L and the a values of Sulgidducks significantly decreased, whereas the b values of them increased. For the textual properties of the Sulgidducks, on the first day, the concentration in CON up to 6% showed no significant differences in the hardness, cohesiveness, springiness, and chewiness. In case of FBP, the increase in the additives caused decrease in the hardness, adhesiveness, springiness, and chewiness of the Sulgidducks on storage 0 day(p<0.05). As the amounts of HBP increased, the hardness, springiness of the Sulgidducks on the first day decreased(p<0.05). Conclusionally, 6% blanched barley sprout added group, 2% FBP and HBP were highly rated in color, flavor, bitterness, chewiness, overall acceptability and all sensory quality characteristics.

• 동아시아식생활학회지
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• 제26권1호
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• pp.63-72
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• 2016

Asparagus (Asparagus officinalis L.) is a vegetable that has been reported to have a variety of pharmacological effects such as antioxidant and antitumor effects. In order to examine the quality characteristics and antioxidant characteristics of asparagus, asparagus Sulgidduck was prepared with different ratios of freeze-dried asparagus powder (0%, 0.5%, 1%, 2%, 3%, and 4%, w/w). As asparagus powder content in Sulgidducks increased, moisture contents of Sulgidducks decreased significantly. The pH of Sulgidducks decreased with higher amounts of added asparagus powder. Furthermore, the pH of Sulgidduck containing 4% asparagus powder showed the lowest value of 5.98. As asparagus powder content of Sulgidducks increased, L-value (lightness) decreased while a-value (redness) and b-value (yellowness) increased. In texture analysis, hardness and chewiness of Sulgidducks with freeze-dried asparagus powder increased with higher asparagus powder. The cohesiveness of Sulgidducks containing 4% asparagus powder showed the lowest value of 65.72%. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with higher levels of asparagus powder content in Sulgidducks. In the sensory evaluation using a 7-point test, Sulgidduck containing 2% asparagus powder showed the highest sensory preference scores. Therefore, the results of this study suggest addition of 2% asparagus powder is the most appropriate ratio for making Sulgidduck with optimal quality characteristics.

• Preventive Nutrition and Food Science
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• 제22권3호
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• pp.241-245
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• 2017

Aged garlic has been reported to possess beneficial pharmacological activities, including anti-stress and anti-fatigue properties, and to exert protective effects on the cardiovascular system and liver. Pine needles are widely used in folk medicine and as food additives owing to their pharmacological properties such as anti-aging and anti-inflammatory effects. It has long been known that combining certain phytochemicals with other phenols or organic acids can produce synergistic effects. Therefore, the purpose of this study was to develop an optimal formula of aged garlic with added pine needle powder for improved antioxidant activity using the statistical technique of response surface methodology. The antioxidant activities of aged garlic mixed with pine needle powder were confirmed by measuring oxygen radical absorbance capacity and total polyphenol content. An optimized antioxidant formula was identified that contained 5.08 g aged garlic and 1.97 g pine needle powder. The antioxidant activities of the mixture prepared using this optimal formula were significantly higher than the predicted values according to an additive model. Hence, this study confirms that the addition of pine needle powder to aged garlic can improve its antioxidant activity. This study demonstrated an optimal mixing ratio to produce an aged garlic product with improved functionality through the addition of pine needle powder that could be successfully employed by the food industry to prepare functional foods.

• 한국식품조리과학회지
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• 제22권2호
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.