• Journal of Institute of Convergence Technology
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• v.2 no.2
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• pp.55-58
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• 2012

The strategic industry in Chungbuk province is the electric and electronic related industry. In the Chnugju region, the trend of major industry have change from the electric and electronic related industry to mechanical parts and components related industry include manufacturing of automobile and transportation. In this paper, we perform statistical analysis using the micro data service provided by the Statistics Korea, The CAGR of the number of employee and value-added value in the electric and electronic related industry during past 7 years are -7.1% and -13.2%, respectively while the CAGR in the mechanical parts related industry are 14.4% and 22.9%, respectively. However, value-added value per value of shipment of the mechanical related industry is lower than that of the electric and electronic related industry.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.114-120
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• 2003

The purpose of this study was to investigate the effects of the addition of various amounts (0, 1, 3, 5%) of Mokdanpi(P. suffruticosa) powder on the shelf life and the physicochemical, sensory characteristics of rice cakes and noodles to examine the possibility of using Mokdanpi as a natural food preservative for food products. The decrease in the moisture content of rice cake and noodle samples during storage was much less in Mokdanpi-added groups than the control group. The color L value increased and a and b values decreased in the rice cake samples, and color L value, b value decreased and a value increased in the noodle samples during storage. The microbial growth was less in Mokdanpi-added groups than the control group. In sensory evaluation, there were no significant differences among the control and 1, 3%-added groups in terms of color, flavor, taste, moistness, cohesiveness and overall quality; however, 5%-added groups received significantly less score than others (p＜0.05). As the storage time increased, the sensory scores decreased significantly in the control and 1 %-added groups of both rice cakes and noodles (p＜0.05), but no changes were observed in 3, 5%-added samples. The results suggested that Mokdanpi is effective in increasing the shelf life and inhibiting the staling of rice cakes and noodles.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.308-316
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• 2018

The Korean government introduced the $6^{th}$ industrialization in the agricultural sector to increase farmers' income and value-added agricultural products. The U.S. government has also supported farmers' efforts to increase their income and value-added products in a similar way even though the $6^{th}$ industrialization is not the usual concept in the U.S. Especially, direct-to-consumer and intermediated marketing is one of the main methods to increase farmers' income and value-added agricultural products in the U.S. The purpose of this paper was to analyze direct-to-consumer and intermediated marketing in the U.S., through a survey and frequency analysis. The results of this study are as follows: First, U.S. farmers have shifted their concern and efforts from direct-to-consumer marketing to intermediated marketing because intermediated marketing may offer higher value-added agricultural products. However, consumers' perception and interest are higher for direct-to-consumer marketing than for intermediated marketing of agricultural products and related services. Consumers also will increase the portion of consumption of agricultural products and related services through direct-to-consumer marketing. This difference between farmers and consumers may cause difficulties in increasing farmers' income and value-added agricultural products in the U.S. Korean farmers may have same problem in the future, even though they have not encountered it yet. Especially, the Korean government needs to develop the capabilities of farmers so that they can solve this problem.

• Journal of Korea Trade
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• v.26 no.4
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• pp.23-38
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• 2022

Purpose - This paper empirically explores the RCA of electrical equipment trade between China and Korea from the perspective of gross trade and value-added trade. The goal of this paper is to scan the electrical equipment's RCA, the decomposition of gross exports, and the impacts of an exerted shock. Design/methodology - We applied the domestic value-added method in measuring the RCA, which could be more accurate than traditional RCA since it excludes foreign value-added. Based on the research purpose, this paper follows the framework of Koopman, Wang, and Wei (2014)-as extended by Wang, Wei, and Zhu (2018). It extracts the data from the 2019 Multi-regional Input-Output (MRIO) databases compiled by the Asian Development Bank in January 2021. Findings - After rigorous examination, the main findings are as follows: First, the electrical equipment sector maintains a consistent comparative advantage in either assessing method. Second, China exports more gross goods of electrical equipment to the world than South Korea does, but there is a trade deficit with Korea. Third, South Korea and P.R. China are the most significant bilateral partners of foreign value-added sourcing. Finally, it is surprising that there is a shock on electrical equipment; the partner's service, as well as manufacturing sectors, would be affected. Originality/value - This paper explores the revealed comparative advantage between Korea and China from traditional gross export and value-added perspectives. Second, we apply the information from the 2019 MRIO database compiled by the Asian Development Bank in January 2021, reflecting the current situation. Third, this paper analyzes the electrical equipment and the impacts on other parties' sectors. Finally, we carry out the subjects that deserve to be investigated in the future.

• The Korean Journal of Food And Nutrition
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• v.24 no.2
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• pp.173-179
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• 2011

The principal objective of this study was to develop processed food with the effect of extract from Angelica gigas Nakai by assessing the quality characteristics of cookies. Cookie samples were prepared with shredded extract from Angelica gigas Nakai at varied levels of 0, 1, 3, and 5%. The pH of dough decreased significantly with the added extract from Angelica gigas Nakai and the density increased significantly in the 5% added group(p<0.05). The spread factor decreased significantly as the added extract from Angelica gigas Nakai increased(p<0.05). The Hunter color's L value in cookies significantly decreased and the a, b values in cookies increased(p<0.05). The hardness of cookies significantly increased added extract from Angelica gigas Nakai increased(p<0.05). The acid value and peroxide value were lower in added Angelica gigas Nakai extract groups than in the control group as the storage period of cookies passed. The results of sensory characteristics demonstrated that 1% added Angelica gigas Nakai extract showed the highest degree of preference among all the items of added Angelica gigas Nakai extract(color, odor, taste, hardness, crispness and overall quality) and the added Angelica gigas Nakai extract indicated possibilities for developments of Angelica gigas Nakai extract cookies.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.20 no.41
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• pp.243-254
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• 1997

The fast changes of business environment make the enterprise filled with many problems which have to be solved. Productivity is a measure of the organizational performance, especially in manufacturing activities. The purpose of this paper is to measure the value-added productivity of the firms, to identify the characteristics and the relationship between key variables which affect the value-added productivity and also to study the alternative policies of productivity improvement elements which increase productivity effectiveness.

• Journal of Sericultural and Entomological Science
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• v.43 no.1
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• pp.21-25
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• 2001

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amountsz of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test, the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun. The value of color decreased as the ratio of mulberry leaves power increase. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1% mulberry leaves powder had the highest value. In gummines and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.

• Applied Chemistry for Engineering
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• v.20 no.4
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• pp.363-369
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• 2009

High oil price and biodiesel expansion lead the surplus of glycerol in the market. Glycerol has been used as a raw material itself at petroleum chemistry, paint, tobacco, household products and cosmetics in the conventional market. Recently, many research to find new applications of glycerol as a low-cost feedstock for functional derivatives have led to the introduction of a number of selective processes for converting glycerol into commercially value-added products. The recent studies on the development of new value-added glycerol derivatives will be reviewed.