• Journal of the Korean Institute of Rural Architecture
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• v.21 no.1
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• pp.37-44
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• 2019

Recently, various tourist products using hanok have increased rapidly. In the meantime, there is a steady demand for Hanok architecture. However, there are many negative perceptions about wood deformation and biodeterioration. Wood deformation and biodeterioration are related to moisture content. And the cracks occur in the process of removing water from the wood. Therefore, this study investigates the moisture content and cracks of dried hanok made of wood according to the drying method of wood. Drying methods include natural seasoning and artificial seasoning. There was a difference in moisture removal depending on drying period and method of natural seasoning. Drying time should be about 3 years for natural seasoning, so the moisture content of the wood is stable. In addition, the moisture absorption rate was low even in a humid environment where the voids were removed. However, natural seasoning is time consuming. Artificial seasoning, on the other hand, can quickly remove moisture from the wood and reduce porosity, but it is costly. Cracks that occur during the drying of wood may become problematic in appearance and stability due to wider spacing over time. As a result, the difference in the moisture content of the timber depending on the drying method and drying period of the wood was maintained even after the formation. These gaps appeared to be differences in moisture absorption in a wet environment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.119-124
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• 2001

In Conventional process, sugaring and seasoning step were combined during seasoning process of Changran-Jeotgal. While, in the case of Improved process, sugaring and seasoning step were separated and agitation was employed in order to control moisture content and improve taste. The addition of $20\%$ of corn syrup and agitation with 10 rpm for 4 hours at $20^{\circ}C$ were carried out to optimize the seasoning process in Changran-Jeotgal. From above results, quality estimation of Changran-Jeotgal manufacturing process, such as chemical and microbiological changes, there were little difference for salinity, pH, VBN value, crude fat and crude protein between Improved process and Conventional one, However water activity of Changran-Jeotgal produced by the Improved process was lower with 0.82 than that of Conventional one with 0.90. And the sensory evaluation showed that Improved process produced more favorable products; By regional groups, Seoul residents favored them more than Busan ones and by age, teen-aged like them best.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.470-470
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• 2012

Organic thin film transistors (OTFTs) backplane constitute the active elements in new generations of plastic electronic devices for flexible display. The overall OTFTs performance is largely depended on the properties and quality of each layers of device material. In solution based process of organic semiconductors (OSCs), the interface state is most impediments to preferable performance. Generally, a threshold voltage (Vth) shift is usually exhibited when organic gate insulators (OGIs) are exposed in an ambient air condition. This phenomenon was caused by the absorbed polar components (i.e. oxygen and moisture) on the interface between OGIs and Soluble OSCs during the jetting process. For eliminating the polar component at the interface of OGI, the role of high vacuum seasoning on an OGI for all solution processable OTFTs were studied. Poly 4-vinly phenols (PVPs) were the material chosen as the organic gate dielectric, with a weakness in ambient air. The high vacuum seasoning of PVP's surface showed improved performance from non-seasoning TFT; a $V_{th}$, a ${\mu}_{fe}$ and a interface charge trap density from -8V, $0.018cm^2V^{-1}s^{-1}$, $1.12{\times}10^{-12}(cm^2eV)^{-1}$ to -4.02 V, $0.021cm^2V^{-1}s^{-1}$, $6.62{\times}10^{-11}(cm^2eV)^{-1}$. These results of OTFT device show that polar components were well eliminated by the high vacuum seasoning processes.

• Journal of Distribution Science
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• v.19 no.3
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• pp.35-47
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• 2021

Purpose: Retailing is a very special sector because it demonstrates the effectiveness of combined products and services to create business values. In this study, the author wants to investigate particular areas in the distribution sciences of the purchasing process in Coopmart (Saigon Coop-Vietnam), which is about sauces and seasoning. Research design, data and methodology: The data were collected by experts of Saigon coop, which first went through the Delphi method to choose criteria and sub-criteria for the Analytic Hierarchical Process (AHP). Results: After a long process of calculation based on AHP, the final supplier is chosen according to experts' interview; Masan is the most potential candidate to be the main supplier of sauces and seasoning to Coop mart. Therefore, it is necessary to apply the typical methods such as quantitative analysis of this process - AHP. With the aim of increasing the computational content of the evaluation process suppliers, especially the comparison of suppliers in the same industry as AHP has shown. This enables analyses of all the providers to be more scientific. Conclusions: Thus, this paper would help the facility managers ensure objectives to the reasonable decision, which can be based on AHP to get more information, implement plans and get strategic collaboration with suppliers.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.231-238
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• 1994

The brined Chinese cabbages and kimchi seasoning mixture were separately stored and used for preparation of kimchi and the alternative method of conventional kimchi-manufacturing process was investigated. Chinese cabbages brined with 3% and 7% salt contents were stored at $0^{\circ}C$ and $10^{\circ}C$, and kimchi seasoning mixture without salt was stored at $4^{\circ}C$ and $10^{\circ}C$. The changes in pH and total acid of the cabbages were significantly slowly for the brined cabbage of 7% salt and storage at $0^{\circ}C$. Microbial growth including lactic acid bacteria were also increased slowly at $0^{\circ}C$. But, pH and total acid content of the kimchi seasoning mixture were not changed significantly at both temperatures during storage. Sensory evaluation on the kimchi samples showed that the modified method of kimchi preparation with separately stored seasoning mixture and brined cabbages is useful industrially or at home.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Food Science and Industry
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• v.52 no.1
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• pp.68-83
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• 2019

The history of fermented condiments symbolizes that of the fermentation industry of Korea. Daesang Co. (ex Miwon) initiated the production of MSG using fermentation process in 1960 for the very first time. Ever since, both Daesang and CJ Co. (ex Cheil Jedang) have scrambled for taking up bigger share of Korean market in the field of MSG, IG-coated MSG, and mixed seasoning. It is noteworthy that both companies have powerfully contributed to the development of Korean fermentation industry. Daesang initiated exporting plants to Indonesia in 1973, whereas CJ has become the global leader of the IMP market. Furthermore, both of them have developed such as not only amino acids but also nucleic acid-related substances, organic acids, enzymes etc. with glutamic acid as a platform. It is anticipated that the two will develop the newly diversified edible substances and various kinds of fermented foods along with new food cultures.

• Culinary science and hospitality research
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• v.4
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• pp.211-224
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• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.309-314
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• 2001

In order to promote the consumption of small red muscle fish, such as saury, sardine, herring, etc., a new conditioning technique to soften backbone and small bones was investigated by using kimchi seasoning ingredients and organic acids. In the conditioning process, various chemical changes were examined during 60 days at 15 days intervals, The decrease of moisture content and the increase of salt concentration in seasoned fish meat were good correlated respectively. In the dry salt conditioning, the moisture content was more rapidly decreased than wet salt conditioning. The pH of fish meat during conditioning were more slowly decreased in dry salting than in wet salting. The VBN contents were suppressed under 30 mg/100 g in dry salt conditioning during 60 days at $5^{\circ}C$. The addition of rice bran in dry salting was effective on retarding lipid oxidation because the TBA value was most effectively retarded.