• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.664-673
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• 2018

The industrial control system (ICS) has operated as a closed network in the past, but it has recently been linked to information and communications services and has been causing damage due to cyber attacks. As a countermeasure, the Information Communication Infrastructure Protection Act was enacted, but it cannot be applied to various real control environments because there is only a one-way policy-from a control network to a business network. In addition, IEC62443 defines an industrial control system reference model as an international standard, and suggests an area security model using a firewall. However, there is a limit to linking an industrial control network, operating as a closed network, to an external network only through a firewall. In this paper, we analyze the security model and research trends of the industrial control system at home and abroad, and propose an industrial control system security model that can be applied to the actual interworking environments of various domestic industrial control networks. Also, we analyze the security of firewalls, industrial firewalls, network connection equipment, and one-way transmission systems. Through a domestic case and policy comparison, it is confirmed that security is improved. In the era of the fourth industrial revolution, the proposed security model can be applied to security management measures for various industrial control fields, such as smart factories, smart cars, and smart plants.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.664-670
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• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.