• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• Korean Journal of Veterinary Service
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• v.35 no.4
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• pp.321-325
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• 2012

Hazard Analysis Critical Control Point (HACCP) system application is expanded to food chain from farm to table to supply safe livestock products with consumers in Korea. The objectives of this study were to analyze the HACCP operating conditions in butcher shops and to suggest for better HACCP implementation. We analyzed the HACCP inspection reports for butcher shops implemented by the Korea Livestock Products HACCP Accreditation Service from 2007 to 2009 and from 2010 to 2012 to compare the rate of HACCP non-compliances. The overall rate of non-compliances was higher in 2010~2012 than 2007~2009. The current inadequate HACCP operating level was directly related with the business size. Ninety-nine percent of the butcher shops were very small business with under 10 employees in Korea, and these small-sized businesses usually had great difficulties in implementing HACCP due to lack of technical expertise and financial resources. To overcome the obstacles and to facilitate more effective HACCP application and operation in butcher shops, government should play a leading role in developing flexible and simplified HACCP-based system which merges both the pre-requisite and HACCP principles.

• Journal of Institute of Control, Robotics and Systems
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• v.19 no.6
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• pp.563-568
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• 2013

The purpose of this study is to find the analytic solution for determining the optimal capacity (lot-size) of a batch-storage network to meet the finished product demand under infrequent shutdowns. Batch processes are bound to experience random but infrequent operating time losses. Two common remedies for these failures are duplicating another process or increasing the process and storage capacity, both of which are very costly in modern manufacturing systems. An optimization model minimizing the total cost composed of setup and inventory holding costs as well as the capital costs of constructing processes and storage units is pursued with the framework of a batch-storage network of which flows are susceptible to infrequent shutdowns. The superstructure of the plant consists of a network of serially and/or parallel interlinked batch processes and storage units. The processes transform a set of feedstock materials into another set of products with constant conversion factors.A novel production and inventory analysis method, the PSW (Periodic Square Wave) model, is applied. The advantage of the PSW model stems from the fact it provides a set of simple analytic solutions in spite of a realistic description of the material flow between processes and storage units. The resulting simple analytic solution can greatly enhance a proper and quick investment decision at the early plant design stagewhen confronted with diverse economic situations.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.3
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• pp.327-337
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• 2019

The aim of this research is to contribute to enhancing the competitiveness of automotive parts suppliers while departing from the dependent relationship structure, by developing and interpreting factors that affect sale, which are financial achievements, in a practical way. The research data covered 200 companies from 2013-2017. The study hypothesis was verified by dividing the hypothesis into Model1 with control variables only and Model2 with control variables in independent variables. As a result of hypothesis testing, regarding sales, only capital size showed to have an effect in Model1, while in Model2, asset size, number of employees and joint ventures with foreign companies did but the other remaining factors did not. In particular, the results showed that an increase in financial performance required 'Economies of scale', and that companies that concentrated on a small number of items, diversified products into four or more items, or owned two to four suppliers, reaped positive results in financial performance. Therefore, in addition to the selection and concentration of corporate management for production items and account management, applying strategies, like the inter-company M&A, consortiums and co-branded strategies to achieve 'Economy of scale', would highly enhance the financial performance of automotive parts suppliers.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.623-634
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• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.20
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• pp.8685-8688
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• 2014

The objective of the present study was to investigate cloning, expression, and functions of the recombinant protein, Siva1. Siva1 gene was synthesized by RT-PCR from HCT116 cells. Plasmids were cleaved with the restriction endonuclease, BamH1/Sal1 and products were connected to pQE30, which underwent cleavage by BamH1/Sal1. The recombinant plasmid, pQE30-Siva1, was identified after digestion with restriction endonucleases followed by transformation into E. coli M15. Expression of Siva1 was induced by IPTG and identified by SDS-PAGE following purification with affinity chromatography. The results showed that size of Siva1 was 12 kDa, consistent with the molecular weight of the His-Siva1 fusion protein. Functional test demonstrated that Siva1 significantly inhibited the invasion and migration of HCT116 cells. It may thus find clinical application for control of cancers.

• The Research Journal of the Costume Culture
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• v.8 no.4
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• pp.549-561
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• 2000

The purpose of this study was to survey and analyze the age classification of women customers as a target market and sizes on a label that were actually produced by each brand in Korean national brands ; they were classified into size for bodice and bottom, and compared with the distribution of national data of women's body measurement. They were analyzed and classified by brand groups of 'miss', 'missy', 'Mrs.'and 'madam', The results were ; 1) It was found that recent products for ready-made for women's clothes tend to be designed with target to the measured ages classified by the range of five or ten years. The main practice was that for 'miss'brand group the age range was of five years, and for 'missy'brand group, ten years. And for 'Mrs'and 'madam'brand groups, it was of 15 or 20 years. So that, it is necessary to design their clothes based on their features of body considering the intervals of age. 2) 'Mrs'and 'madam'groups were most remarkable for their distribution into a vast range of sizes for three control dimensions and waist girth size when compared to 'miss'and 'missy'groups. The distribution of brand size had no relation with that of body measurement, and in particular, none was produced for short height size between 145 and 150 ㎝. For tall height size between 175 and 180 ㎝, many brand sizes were distributed while body measurement was few. It means that distribution of brand size was different from real distribution of body measurement was few. It means that distribution of brand size was different from real distribution of body measurement as a result that the larger the bust girth in such cases over 160 ㎝, the larger the size of hip girth. Even as for the height 155 and 160 ㎝ in which body measurement is concentrated, there were many problems because while sizes of 'large'bust girth and 'small'hip girth had a large distribution, their clothes were not produced.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.500-506
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• 2014

This study investigated the effects of NaCl replacers (KCl, $CaSO_4$, and $MgSO_4$) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile $CaSO_4$ treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork patties manufactured by varying level of Na replacers, $MgSO_4$ treatment exhibited low cooking loss comparing to control (p<0.05). Textural properties of KCl and $MgSO_4$ treatments showed similar pattern, i.e., low level of the replacers caused harder and less adhesive texture than those of control (p<0.05), whereas the hardness of these products was not different with control when the replacers were added more than 1.0%. The addition of $CaSO_4$ also manifested harder and less adhesive than control (p<0.05), but the textural properties of $CaSO_4$ treatment was not affected by level of Ca-salt. Eventually, sensorial properties indicated that KCl and $CaSO_4$ influenced negative effects on pork patties. In contrast, $MgSO_4$ showed better sensorial properties in juiciness intensity, tenderness intensity as well as overall acceptability than control, reflecting that $MgSO_4$ was an effective Na-replacer in meat product formulation.

• Design & Manufacturing
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• v.13 no.1
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• pp.31-35
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• 2019

For manufacturing upper housing product of mechanical control valve, the progressive drawing process was conducted experimental. Then, the center of the product was cut to measure the thickness of the product. As a result, the following conclusions were obtained. By means of a stand-alone pad provided with sufficient pressure, it is possible to prevent the occurrence of wrinkles in the die pad product of the drawing process. As a result of the experiment, it was considered that the flange bottom of the product and the lower edge of the product are made thick in thickness, the top edge and the top surface are thin. It is considered that this is due to the size and roughness of the entrance edge radius of the die in the drawing process, and the inflow of the material by the die pad.