• 한국정보컨버전스학회:학술대회논문집
• /
• 2008.06a
• /
• pp.121-124
• /
• 2008

One field that the information society has recently taken much interest in and has continuously implemented is medical services. Health tourism services which emphasize today's patient-oriented management rather than the past hospital-oriented management are highly value-added. As interest in physical fitness increases in keeping with such trends of the society at large as the declining birth rate and increasing life expectancy, and the medical market is opened, the added value of medical services that attract and manage domestic and foreign patients from the global market and satisfy their diverse desires with domestic medical competitiveness such as excellent medical staff and technology is on the spotlight. Hereupon, this study intends to suggest the possibility of developing competitive domestic medical services into a highly value-added industry in keeping with changing environment.

• The Journal of Korea Robotics Society
• /
• v.1 no.1
• /
• pp.58-65
• /
• 2006

The emotional interface is essential technology for the robot to provide the proper service to the user. In this research, we developed emotional components for the service robot such as a neural network based facial expression recognizer, emotion expression technologies based on 3D graphical face expression and joints movements, considering a user's reaction, behavior selection technology for emotion expression. We used our humanoid robots, AMI and AMIET as the test-beds of our emotional interface. We researched on the emotional interaction between a service robot and a user by integrating the developed technologies. Emotional interface technology for the service robot, enhance the performance of friendly interaction to the service robot, to increase the diversity of the service and the value-added of the robot for human. and it elevates the market growth and also contribute to the popularization of the robot. The emotional interface technology can enhance the performance of friendly interaction of the service robot. This technology can also increase the diversity of the service and the value-added of the robot for human. and it can elevate the market growth and also contribute to the popularization of the robot.

• Korean journal of food and cookery science
• /
• v.30 no.5
• /
• pp.517-525
• /
• 2014

The purpose of this study was to identify appropriate sweeteners that could improve the dryness, while reducing calorie by adding various sweeteners to Sulgitteok using dry non-glutinous rice flour. Of six sweeteners (sucrose, trehalose, honey, acesulfame K, oligosaccharide, and erythritol) added, Sulgitteok with acesulfame K had the highest moisture content, whereas Sulgitteok with trehalose had the lowest moisture content. The moisture content of all samples were decreased when storage period was increased except the sample added with trehalose. Sulgitteok with erythritol had the highest L-value, whereas Sulgitteok with oligosaccharide had the lowest L-value. The L-value and b-value of Sulgitteok samples decreased when storage period was increased. Sulgitteok with trehalose had the highest hardness, whereas Sulgitteok with oligosaccharide had the lowest hardness. The hardness increased in all samples when storage period was increased. Sulgitteok sweetened with acesulfame K and honey had the highest acceptance.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.4
• /
• pp.589-595
• /
• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• The Transactions of The Korean Institute of Electrical Engineers
• /
• v.56 no.11
• /
• pp.1903-1909
• /
• 2007

As the electric power industry has been revolutionarily transformed such that the distributed energy resources have been interconnected with power systems and a variety of energy service providers have been appeared, the need of Consumer Energy Portal as a core of two-way communication and service infrastructure between power suppliers and consumers has been gradually increased. Consumer Energy Portal can be thought of as a combination of hardware and software enabling two-way communication between energy service providers and equipment within the consumers' premises or a physical and logical link between consumers' in-building networks and wide-area access networks. In other words, Consumer Energy Portal can make the way the power industry has been traditionally operated the web-based way, enabling two-way interactions between energy service providers and consumers and mutual networking between end users' equipment. Thus, Consumer Energy Portal can be a kind of Service portal that provides new value-added services and efficient power operations that in the past. In this paper, for ESPs' integrated resources management, demand side management and value-added service provision, we have established the two-way access network that can gather real-time metering data using ZigBee technology and control physically networked equipment.

• Journal of the Korean Society for Aviation and Aeronautics
• /
• v.16 no.3
• /
• pp.50-57
• /
• 2008

This paper analyse the economic inducement effects of aviation industry using Input-Output Model. For measuring economic inducement effects of aviation industry on korean economy, this paper divides air transport industry as two - manufacturing industry and service industry. we also use Input-Output Table of year 1990 through 2003 from Bank of Korea. Empirical results tells that aviation manufacturing industry have high product inducement effects to national economy although its low value-added coefficient such as 0.486 for aviation manufacturing industry and 0.447 for aviation service industry. public R&D doesn't have much effect to each of aviation industries.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
• /
• v.21 no.5
• /
• pp.75-81
• /
• 2007

In this paper, the survey and the analysis of domestic and foreign for on-line monitoring system at low voltage facilities example for value added service about electrical safety were executed. According to survey, in Japan, they are executing the on-line electrical facilities monitoring in based on IT basic law for the information of society construction and not only electrical safety but also value added service such as alarm for earthquake, security are being done. In USA and Europe using power line communication(PLC), the on-line observation and building district management service were being realized. Observing the domestic case, electrical safety related with service such as distribution panel product incorporating load management and leakage current measurement was being executed in some companies. From the survey, it is necessary to improve on the law and the system for market activity in domestic.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.5
• /
• pp.529-539
• /
• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• The Korean Journal of Health Service Management
• /
• v.11 no.2
• /
• pp.55-64
• /
• 2017

Objectives : Recently, concerns about the smart healthcare industry has increased worldwide. This study estimates the economic effects of the smart healthcare industry by employing input-output analysis. Methods : In this study, $29{\times}29$ sector statistics were also used as the major research method for the industry. The main analysis tools of this study, thus, included a comparison of backward and forward-linkage effects and the inducement effects of the own-industry and other industries, as well as inducement coefficients, including production, value-added, employee's pay, operating surplus, production tax, and employment. Results : The results of the analysis show that the industry has an immense economic impact, affecting major macroeconomic factors including value-added and forward - linkage effects. Additionally, the inducement effects of the smart healthcare industry are significant compared to other industries in terms of production, employee's pay, operating surplus, production tax, and employment. Conclusions : The smart healthcare industry is a growth engines for national development, because it is the industry of high value-added services. This paper offers alternatives for efficient industrial policies.

• Journal of Korea Port Economic Association
• /
• v.21 no.4
• /
• pp.183-207
• /
• 2005

Global firms are seeking to implement their global logistics strategies in two ways: the use of centralized inventories and/or postponement of final assembly. These strategies stress the importance of regional logistics centers. In most cases, regional logistics centers are located in or near ports so that changing demands can be met with economy, reliability and flexibility, The port can profit not only from the activities of logistics center itself, but also the increasing flow of cargo through the logistics center. A number of ports respond to this trend by shifting their emphasis from traditional cargo-handling services to value-added services. This paper presents guidelines drawn from the best practices of ports to be successful logistics centers to provide many aspects of value-added logistics services. These include: Effective Planning and Development of Logistics Centers; Institutional Incentive Scheme; Development of Free Trade Zones; Financing Infrastructure related to Logistics Centers; Developing Logistics Service Providers and Logistics Professionals; Development of Information Technology; and Regulatory and Administrative Issues. These guidelines will help managers of ports and policy makers of governments in the East Asian region learn to recognize, analyze and adopt the best practices for use.