• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.11
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• pp.2117-2123
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• 2008

This paper describes the portal system architecture of large consumers for ESP(Energy Service Provider) to provide customers with various value added services such as monitoring and controlling a wide variety of electric devices in consumer's premises for optimal energy management from both consumer side and ESP side, and the prototype implementation of 2 kinds of value added services. The architecture is composed of the device portal which gathers the information from electric devices and controls them and the consumer portal which can make ESP operate the optimal energy management with two-way communications. The demand side management and energy management functions was chosen and implemented for the prototype system as value added services. The prototype was designed to create, manage, and trace the events about services between ESP and customers.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2007.05a
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• pp.427-432
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• 2007

This paper research data and information for market environment of electric power value added service According to research, in USA using power line communication(PLC) and other communication device(ex ZigBee, Wireless and so on) online observation and building district management service were being realized Also, in Japan they are executing online electricity facility Igr monitoring service based on IT basic for checking insulation. Also we conduct a survey of H-SCP concept and demand for electric power value added service of Housewife and Working women. This paper will be used data for revitalizing market circumstance of electric power value added service.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.19 no.38
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• pp.117-129
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• 1996

This Study intends to analysis what 3 factors, which are indices of Capital, Labor and Distribution, really affect to Value-Added Productivity through Statistical Analysis. For this, We selected 12 indices of Value-Added from the edition of 'Annual report of Korean companies' published in 'Korea Investors Service., Inc', especially in parts of Chemicals and Chemical products of total 85 companies. Using this data, Multivariate Statistical Analysis such as Principal Component Analysis, Factor Analysis, Covariance Structure Analysis is taken for modeling the effect of 3 factor(Labor Productivity, Capital Productivity and the Index of Distribution) on Value-Added Productivity.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2008.05a
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• pp.365-368
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• 2008

This paper introduce the model of remote monitoring system that combine information technology in electrical safety checks that has been done by professional staff. And for general use, electrical safety Value-Added Service using remote check data were presented. In the near future, If demand and interests of Value-Added Service will be increased, this will be a electrical safety Value-Added Service as an important role in the blind spot of country electricity disaster.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.226-231
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• 2000

Injulmi, a kind of traditional Korean sticky rice cakes, was prepared with the mixed flours of waxy and black rices in different ratio(0% to 25% black rice flour), and their quality properties were studied. In the sensory evaluation, the best acceptance was shown in the samples with 15% black rice flour. The scores for hardness, coarseness. chewiness, and flavor were increased as the added amount of black rice flour increased. The moisture content of the samples ranged from 43 to 45%, and it was increased as the added amount of black rice flour increased. In color value, lightness(L value) was 27.43∼65.63. The redness(a value) was -2.01∼4.74, and the yellowness(b value) was -1.40∼4.59. The redness and blueness were increased by the increase of black rice flour. In the texture properties, the increase of added black rice flour increased the hardness, chewiness, and gumminess of Injulml, but decreased the adhesiveness. Based on the results, the optimal recipe for Injulmi added black rice flour was to make with 85% waxy rice flour ant 15% black rice flour.

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

• Journal of the Korea Society of Computer and Information
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• v.27 no.11
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• pp.287-294
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• 2022

The purpose of this study is to define the concept of value-added services on online music platforms, put forward a model of users' willingness to use value-added services on online music platforms, and explore the way its influencing factors affect users' willingness to use. This study is based on the stimulus-response model, combined with the characteristics of online music service platforms, using information value, social value, and entertainment value as independent variables, using flow experience as a mediating variable, and self-awareness as a moderator variable, and then researches on the use of users. influence of will. Empirical analysis was carried out in this study using SPSS and AMOS statistical analysis tools. It is verified that the value-added services of online music platforms have a positive and positive impact on consumers' flow experience and usage intention. This research can fill in the theoretical defects of online music platform service, which has positive and important significance for music platform operators to improve their service capabilities and improve their income.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.05a
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• pp.135-146
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• 1998

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.