• The Transactions of the Korean Institute of Electrical Engineers P
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• v.59 no.1
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• pp.106-111
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• 2010

Electronic watt hour meters(WHM) for high pressure running in domestic were installed to the digital type meter and ones for low pressure are expected to complete within several years. Domestic power metering technology is being beyond a simple framework with an electronic type and is rapidly evolving to intelligent smart metering systems in conjunction with promotion of a national smart grid project. Major policy outlook of the world's major power company regarding Intelligent metering is the application of the fare structure diversification and is the improvement of level of service to customers. In addition, electric power companies should focus on the cost reduction and the improvement of management efficiency through an efficient operation of distribution facility. In this paper, we are about to make an observation of the additional services technology development trend of the overseas smart meter and to have a view of value-added services(VAS) system of smart meter suitable for the domestic environment based on the technology development of VAS utilizing electronic watt hour meter performed by recent research projects.

• International Commerce and Information Review
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• v.12 no.4
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• pp.151-170
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• 2010

The present study made an empirical analysis for investigating the competitiveness of technology trades in Korea. In particular, the study deduced the correlation between technology export and technology import using the variables of Gross Domestic Expenditure on R&D and Per capita industry value added Productivity and employed fixed effect model in panel linear regression model. It is found that the R&D expenditure of OECD countries made a significant effect on the technology import and the value-added labor productivity made a significant result on both technology export and import. Therefore, it showed that the technology trade in Korea made a sensitive response to labor productivity in OECD countries. By panel analysis, machine, construction, ICT, and service industry affect most on technology export in Korea for recent 5 years. For technology import, electric-electron, chemical, service, and construction industry have significant effects. This study contributed to understanding of industrial characteristics affecting technology trades in Korea and empirical analysis to show correlation between the factors affecting technology trade.

• Journal of the Korean Society for Railway
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• v.11 no.4
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• pp.410-416
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• 2008

The inter-industrial inducement effects of the korean railway services on the output, value-added, imports of the 403 industrial sectors of the korean economy have been computed by the input-output analysis technique utilizing the 2003 Input-Output Tables, which was published most recently in April 2007 by the Bank of Korea. The korean railway service industry produced \2,766 billion worth of passenger and freight railroad services in the 2003 year, and it has induced \1,701 billion worth of output, \781 billion worth of value-added, and \580 billion worth of imports of the korean industry as a whole. The energy sector industries such as diesel fuel, thermal power generation, nuclear power generation, crude oil, liquid natural gas, bituminous coal, liquid propane gas have been most affected by the korean railway services. Other industries mainly affected by the korean railway services include railroad car manufacturing, cleaning and decontamination, medical and health service, machinery equipment and rental, construction and maintenance, transportation related services, business R&D, property insurance, and telecommunication.

• 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.

• Journal of the Korea Safety Management & Science
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• v.12 no.1
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• pp.119-126
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• 2010

This paper presents an economic analysis for the travel aids service system for visually handicapped persons through RFID (Radio Frequency Identification). This research estimates both cost and economic effect of the service. By using input-output analysis technique, three kinds of repercussion effects - domestic production, value added, and workers induced by the travel aids service - are also calculated. To evaluate the profitability of the service, we investigate the procedures through which the service has an effect on the interested parties and develop formulas describing the procedures. The benefit of the service have been generally obtained by measuring the willingness to pay (WTP). This paper, however, obtains the monetary value of benefit by estimating the parameters of the formulas, so that a close improvement of the service may be possible with the result of the economic analysis.

• Journal of Information Technology Services
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• v.7 no.1
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• pp.1-22
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• 2008

A business consulting service combines company's knowledge and information with external's ones systematically. This combination achieve knowledge synergy and make added value for the business as a whole. Therefore, a business consulting service has been called Knowledge Ware Industry. Consulting corporations and consultants must provide valuable services for running and growing their business successfully. A value of business consulting service could be identified offset quality and benefits from costs. This study conducted survey about business consulting service quality by SERVPERF model and benefit, customer commitment. The research result showed that the quality of business consulting service effects on the benefit positively and benefit increased customer commitment. Finally, there is positive relationship between customer commitment and intention of continuing of the business consulting service.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.118-124
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• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

• The Korean Journal of Food & Health Convergence
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• v.8 no.5
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• pp.1-9
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• 2022

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2004.10a
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• pp.35-38
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• 2004

Global competitive pressures are asking industrial companies to find the best way to meet their customer's requirements, reduce the costs of products, and increase productivity. Quality improvement has been proposed and implemented as a primary means of achieving these purposes. The quality improvement usually includes a goal of reducing the costs due to poor quality. While these costs of poor quality (COPQ) are not known precisely, they are known to be very high. Also, they may be underestimated by the hidden costs due to non-value activities, such as potential lost sales, costs of redesign due to quality reasons, and extra manufacturing costs due to defects, etc. In any manufacturing or service operation, all actions and resource expenditures of a company should be focused on creating value for customers. Any activity or resource of not creating the value for customers could be regarded as waste, which consequently causes the COPQ. Some companies did use dashboards to understand and identify value added or non-value added activities in order to reduce or eliminate wastes. These dashboards must be properly designed to consider inherent differences in manufacturing or service operations among business organizations. In addition, a structured quality improvement program such as the Six Sigma must support these dashboards. In this paper, a case study of designing dashboards for evaluating and reporting the COPQ in business units is presented.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.321-331
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• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.