• Korean journal of food and cookery science
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• v.29 no.1
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1121-1121
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• 2001

A previous study (Berzaghi et al., 2001) evaluated the performance of 3 calibration methods, modified partial least squares (MPLS), local PLS (LOCAL) and artificial neural networks (ANN) on the prediction of the chemical composition of forages, using a large NIR database. The study used forage samples (n=25,977) from Australia, Europe (Belgium, Germany, Italy and Sweden) and North America (Canada and U.S.A) with reference values for moisture, crude protein and neutral detergent fibre content. The spectra of the samples were collected using 10 different Foss NIR Systems instruments, only some of which had been standardized to one master instrument. The aim of the present study was to evaluate the behaviour of these different calibration methods when predicting the same samples measured on different instruments. Twenty-two sealed samples of different kind of forages were measured in duplicate on seven instruments (one master and six slaves). Three sets of near infrared spectra (1100 to 2500nm) were created. The first set consisted of the spectra in their original form (unstandardized); the second set was created using a single sample standardization (Clone1); the third was created using a multiple sample procedure (Clone6). WinISI software (Infrasoft International Inc., Port Mathilda, PA, USA) was used to perform both types of standardization, Clone1 is just a photometric offset between a “master” instrument and the “slave” instrument. Clone6 modifies both the X-axis through a wavelength adjustment and the Y-axis through a simple regression wavelength by wavelength. The Clone1 procedure used one sample spectrally close to the centre of the population. The six samples used in Clone 6 were selected to cover the range of spectral variation in the sample set. The remaining fifteen samples were used to evaluate the performances of the different models. The predicted values for dry matter, protein and neutral detergent fibre from the master Instrument were considered as “reference Y values” when computing the statistics RMSEP, SEPC, R, Bias, Slope, mean GH (global Mahalanobis distance) and mean NH (neighbourhood Mahalanobis distance) for the 6 slave instruments. From the results we conclude that i) all the calibration techniques gave satisfactory results after standardization. Without standardization the predicted data from the slaves would have required slope and bias correction to produce acceptable statistics. ii) Standardization reduced the errors for all calibration methods and parameters tested, reducing not only systematic biases but also random errors. iii) Standardization removed slope effects that were significantly different from 1.0 in most of the cases. iv) Clone1 and Clone6 gave similar results except for NDF where Clone6 gave better RMSEP values than Clone1. v) GH and NH were reduced by half even with very large data sets including unstandardized spectra.

• Journal of the Korean Vacuum Society
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• v.16 no.6
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• pp.397-404
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• 2007

International Standardization for Vacuum pumps, vacuum instruments, and vacuum components has been established at ISO/TC 112 which is a technical committee of ISO (International Organization for Standardization) in the area of vacuum technology. This report shortly summarizes the structure of ISO/TC 112 and its activities on the standardization for vacuum technology. Also it introduces the brief contents of "specifications for hot cathode ionization gauges" and"Test procedure for vacuum valves" which are recently accepted as new proposals. These information on ISO/TC 112 would contribute to activate the development of vacuum technology as well as the participation for the international standardization in Korea.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.98-114
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• 2003

This paper is written to analyze systematically the varieties of informations about cooking stream procedure on the basis of the basic theory of installation and arrangement such as SLP(Systemic Layout Planning) and to deduce the plan for the device, installation and arrangement suitable to cooking stream procedure. Through the substantial improvement in the modeling of hotel L, the optimization of the capacity of installation and arrangement, and the reduction of food resource stream and its movement and through the analysis of cooking stream procedure by disposing and dividing the main kitchen into three individual ones, the improvement of productivity in comprehensive cookery such as the specialization and equalization of cooking procedure and improvement effect of the price-reduction. Moreover, as for the problem of arrangement of installation, it was displayed that the effect went up to twice through the flexible production-related systems such as the improvement of arrangement, reduction of cooking preparation time, the standardization of cookery.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2004.11a
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• pp.778-781
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• 2004

Recently, one of the reason of noise problems is urban planning has little concern about noise. For solving noise problems, strategic action is needed during urban planning. The noise map is one of the solution for concerning about noise in urban planning and EC has been studied the noise map for the strategic purpose since 1970s. The noise map is powerful tool for predicting sound level, calculating exposure population and evaluating the efficiency of the noise reduction plan. In Korea, The noise map is a unfamiliar field. The experience is few for noise-mapping and the noise mapping procedure has not been standardization yet. For activation of noise map, the study about fundamental problems of collecting data md noise-mapping procedure must be need. This paper is for studying on the noise-mapping procedure in Korea and application of noise map.

• Proceedings of the Korean Vacuum Society Conference
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• 2003.02a
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• pp.183-183
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• 2003

• International Commerce and Information Review
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• v.12 no.1
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• pp.55-73
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• 2010

The thesis examines new innovation of various aspect to overcome lots of problems which come by when we execute simplification of trade procedure and administration fairly. Practical implications regarding the innovation of electronic trade infrastructure are as follows. First, it will propel the standardization of electronic trade section in the technical side and the construction atmosphere of international authentication system must be created. The work process should be redesigned in order to implement export-import procedures that meet the relevant standards. Second, the improvement of system for electronic process is necessary in the law and institutional aspect. In order to eliminate any obstacles to the trade procedure, clearer legal grounds regarding legitimate controls and minimum necessity must be established. Also, laws should be revised to admit mutual recognition among certification organizations, in lieu of international agreement-based mutual recognition between government. Third, the detailed improvement for the integration of the electronic trade infrastructure will be demanded. Additionally, user-centered quality management protocols should be established via connections with the systems already existing in governmental bodies. Fourth, various trade institution should harmonized and interconnected with other partners through mutual cooperation for standardization of operational system. A system which can monitor and remotely diagnose and resolve system errors should be established to provide tailor-made service and improve operational efficiency. At the same time, it is necessary to build a cooperative system to share information and promote comprehensive management for efficient operation.

• Journal of Ecology and Environment
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• v.41 no.3
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• pp.78-84
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• 2017

Recently, great demands are rising around the globe for monitoring and studying of long-term ecological changes. To go with the stream, many researchers in South Korea have attempted to share and integrate ecological data for practical use. Although some achievements were made in the meantime, we still have to overcome a big obstacle that existing ecological data in South Korea are mostly spread all over the country in various formats of computer files. In this study, we aim to handle the situation by developing a semi-automatic data conversion tool for Korean ecological data standardization, based on some predefined protocols for ecological data collection and management. The current implementation of this tool works on only five species (libythea celtis, spittle bugs, mosquitoes, pinus, and quercus mongolica), helping data managers to quickly and efficiently obtain a standardized format of ecological data from raw collection data. With this tool, the procedure of data conversion is divided into four steps: data file and protocol selection step, species selection step, attribute mapping step, and data standardization step. To find the usability of this tool, we utilized it to conduct the standardization of raw five species data collected from six different observatory sites of Korean National Parks. As a result, we could obtain a common form of standardized data in a relatively short time. With the help of this tool, various ecological data could be easily integrated into the nationwide common platform, providing broad applicability towards solving many issues in ecological and environmental system.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.437-443
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• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

• The Korean Journal of Archival Studies
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• no.75
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• pp.299-328
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• 2023

This study aims to examine the current procedure of the adequacy review system of public standards for records management developed and disseminated by the National Archives of Korea and to explore improvements to utilize them as basic data to solidify the operation of standards. The study identified the shortcomings of the system with examples of international standards and Korean industrial standards. It also analyzed the history of standardization promoted by the National Archives of Korea. The analysis showed that most of them are simple revisions, such as changes of terminology and standard names according to law amendment. The frequency of standardization by standard also showed a significant difference. In addition, it was found that the adequacy review process or results were not disclosed clearly. As such, the study proposes various improvements to solve these problems, namely, improving standardization for the records management system, establishing detailed procedures for deliberation, and establishing evaluation standards for adequacy reviews.