• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.125-133
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• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.352-358
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• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• The Korean Journal of Community Living Science
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• v.19 no.3
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• pp.335-351
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• 2008

Adequate nutrients intake and regular eating habit are so important for the students to develop physical and mental health, and they contribute significantly for the development of intellectual capacity. The intake of simple sugar contained in the processed foods is known to have been related not only with such physical problems as obesity and diabetes but also with hyperactivity during growing period. This study analysed the effects of carbohydrate processed snacks on the middle school students' emotional intelligence and intended to demonstrate the correlation and the influence of the foods. The subjects of this study were 476 the 1st grade middle school students sampled from two public middle schools of Gyeonggi Province, Korea. Questionnaire contained 47 questions including the kinds of sugar containing processed foods, the frequency of intake, the frequency of normal diet, and the emotional test. All data obtained in this study were processed by SAS 8.2 program. 77.9% of the students had snacks more than once a day and the favored foods were in the order of bread, cookies, fruit, milk and dairy products, flour foods, ramen and ice cream. Less of the sugar contained processed snacks consumed high emotional intelligence showed(p<0.001). And low intake of carbohydrate processed snacks linked with having more regular meals and the higher levels of emotional intelligence. There was no gender difference in consuming simple sugar containing processed foods, however, out of these foods, carbonated drinks, ramen and pizza affected significantly the emotional intelligence of the male students. It was found that sugar contained processed snacks affect the eating habits like meal skipping and the emotional intelligence. It is determined that the effects of carbohydrate processed snacks on emotional intelligence can not be denied.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.518-523
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• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• Journal of Mechanical Science and Technology
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• v.16 no.4
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• pp.427-435
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• 2002

This paper presents a development result for image processed tracking system of multiple moving objects based on Kalman filter and a simple window tracking method. The proposed algorithm of foreground detection and background adaptation (FDBA) is composed of three modules: a block checking module(BCM), an object movement prediction module(OMPM), and an adaptive background estimation module (ABEM). The BCM is processed for checking the existence of objects. To speed up the image processing time and to precisely track multiple objects under the object's mergence, a concept of a simple window tracking method is adopted in the OMPM. The ABEM separates the foreground from the background in the reset simple tracking window in the OMPM. It is shown through experimental results that the proposed FDBA algorithm is robustly adaptable to the background variation in a short processing time. Furthermore, it is shown that the proposed method can solve the problems of mergence, cross and split that are brought up in the case of tracking multiple moving objects.

• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1477-1478
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• 2011

Solution processed zinc tin oxide (ZTO) thin films were studied using a spin coating for the fabrication of thin film transistors and simple circuits. The solution processed thin film transistors (W/L = 100/10 ${\mu}m$) have the average saturation mobility of 1.9 $cm^2$/Vs, threshold voltage of 20 V, and subthreshold slope of 0.5 V/decade. The dc characteristics of an inverter with $W_{load}=100\;{\mu}m$ and $W_{drive}=10\;{\mu}m$, measured under votage supply of $V_{DD}$ = +50 V. The inverter beta ratio is 20 ($R=(W_{drived}/L_{drive})/(W_{load}/L_{load})=20$) and $gain_{max}$ is 2. The characteristics of an oscillator were measured under voltage supply of $V_{DD}$ = +60 V.

• Industrial Engineering and Management Systems
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• v.14 no.1
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• pp.22-31
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• 2015

In this paper, a two-stage hybrid flow shop problem is considered. Specifically, there exist identical parallel machines at stage 1 and two dedicated machines at stage 2, and the objective of the problem is to minimize makespan. After being processed by any machine at stage 1, a job must be processed by a specific machine at stage 2 depending on the job type, and one type of jobs can have different processing times on each machine. First, we introduce the problem and establish complexity of several variations of the problem. For some special cases, we develop optimal polynomial time solution procedures. Then, we establish some simple lower bounds for the problem. In order to solve this NP-hard problem, three heuristics based on simple rules such as the Johnson's rule and the LPT (Longest Processing Time first) rule are developed. For each of the heuristics, we provide some theoretical analysis and find some worst case bound on relative error. Finally, we empirically evaluate the heuristics.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.599-604
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• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.187-187
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• 2012

Solution-processed metal-alloy oxides such as indium zinc oxide (IZO), indium gallium zinc oxide (IGZO) has been extensively researched due to their high electron mobility, environmental stability, optical transparency, and solution-processibility. In spite of their excellent material properties, however, there remains a challenging problem for utilizing IZO or IGZO in electronic devices: the supply shortage of indium (In). The cost of indium is high, what is more, indium is becoming more expensive and scarce and thus strategically important. Therefore, developing an alternative route to improve carrier mobility of solution-processable ZnO is critical and essential. Here, we introduce a simple route to achieve high-performance and low-temperature solution-processed ZnO thin film transistors (TFTs) by employing alkali-metal doping such as Li, Na, K or Rb. Li-doped ZnO TFTs exhibited excellent device performance with a field-effect mobility of $7.3cm^2{\cdot}V-1{\cdot}s-1$ and an on/off current ratio of more than 107. Also, in case of higher drain voltage operation (VD=60V), the field effect mobility increased up to $11.45cm^2{\cdot}V-1{\cdot}s-1$. These all alkali metal doped ZnO TFTs were fabricated at maximum process temperature as low as $300^{\circ}C$. Moreover, low-voltage operating ZnO TFTs was fabricated with the ion gel gate dielectrics. The ultra high capacitance of the ion gel gate dielectrics allowed high on-current operation at low voltage. These devices also showed excellent operational stability.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.1-11
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• 2007

This study aims at inquiring into new generations' recognition of traditional foods to present the alternatives and suggestions of simplification, popularization and processed food for popularizing the foods suited to them. The findings on survey showed that they had a preference for development of simple food-oriented menu suited to new generation's way of thinking, under the maintenance of flavor and nutrition so that they can simply eat traditional foods through the simplification of cooking and the development of processed food. The result of this study showed significant influences that the first result is the knowledge on the cooking method in simplification, the second result is the knowledge on the flavor and nutrition in popularization of traditional food, and the third is the knowledge on the cooking method, the flavor and nutrition in the processed food.