• Korean Journal of Agricultural Science
• /
• v.33 no.2
• /
• pp.129-140
• /
• 2006

There are need to develop of merchandise of value added fresh ginseng because of high consciousness level of consumer and enlarge of markets for high quality products. The fresh ginseng after harvest was distributed to farmer partually but in general, it was to market by consigner or wholsaler directly after harvest. There were a high difference on storage period of fresh ginseng in different harvesting seasons. The reduction of value of commodities of fresh ginseng for storage period was caused by decomposition and tender of tissue. The storage temperature was under the freezing point and the packing method was sealing tightly by plastic film. As the quality of fresh ginseng was defined by naked eye, it was difficult to sort the quality of ginseng directly harvest.

• Culinary science and hospitality research
• /
• v.21 no.2
• /
• pp.230-242
• /
• 2015

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.

• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.206-217
• /
• 2015

This study sought to determine the physicochemical and sensory qualities of yogurt dressing prepared with different levels Aronia juice(0, 10, 20, 30, and 40%). As the amount of added Aronia juice increased, malic acid, acetic acid, and citric acid contents increased, although tartaric acid and lactic acid contents decreased. The viscosity of the control group(4,296.67 cP) was higher than those of the other groups(1,466.67~3,496.67 cP). The pH of the yogurt dressing containing 10% Aronia juice(3.83) was higher than those of the other groups(3.59~3.74). The sweetness of the yogurt dressing containing 10% Aronia juice($5.17^{\circ}Brix$) was higher than the other groups($2.47{\sim}3.47^{\circ}Brix$). Lightness decreased significantly, whereas a value and b value increased significantly with added levels of Aronia juice. DPPH radical scavenging activity of the control group was 7.42%, whereas those of the yogurt dressing samples with Aronia juice ranged from 26.30-69.86%. The sensory property results showed that the 20% Aronia juice added yogurt dressing group had the highest value in terms of color, thickness, taste, mouth feel, and overall acceptability. Overall, the results of this study indicates that the yogurt dressing containing 20% Aronia juice was the most preferred among the groups.

• Journal of Technology Innovation
• /
• v.28 no.4
• /
• pp.97-126
• /
• 2020

This study evaluated its potentials by quantitatively analyzing the national economic impact of the smart home-related industry, which is attracting attention as a core industry of the 4th industrial revolution. For the analysis, the smart home-related industries were classified into manufacturing and service industries through a literature review of the previous studies. Using the 2018 input-output table, this paper analyzed linkage effects between industries as well as spillover effects in the production, value-added, employment and job. As a result, the smart home manufacturing and service sectors showed a higher spillover effect in value-added than other industries in each industrial field. In the smart home industry, the spillover effects of manufacturing sector to service sector are larger than those of service sector to manufacturing sector. Moreover, it was confirmed that smart home industry was highly related to not only the technology-intensive industry, but also the service sector for smart cities, smart cars, Fin-tech, and etc. On the other hand, the smart home manufacturing sector is a final demanding industry with relatively higher backward linkage effect than forward linkage effect. In the smart home service sector, the forward linkage effect was relatively high compared with the backward linkage effect, indicating that it was an industry with a high supply function to other industries.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.3
• /
• pp.254-260
• /
• 2006

The mechanical and sensory characteristics of sponge cake made with different levels (0, 3, 6, 9, and 12%) of added sweet pumpkin powder were evaluated. The Hunter's L value of the crust and crumb of the sponge cake decreased significantly(p<0.05) as the content of pumpkin powder increased. Mechanical texture parameters such as hardness, gumminess and chewiness increased significantly (p<0.05) as the addition of pumpkin powder increased. Significant differences were observed in yellow color of crust and crumb, pumpkin flavor, sweetness and hardness in sensory evaluation of sponge cake added with 12% sweet pumpkin powder. The springiness of the sponge cake in sensory evaluation decreased significantly as the 12% addition of pumpkin powder (p<0.05). The highest overall acceptability was observed with 6% pumpkin powder added to the sponge cake.

• Journal of the Korea Computer Industry Society
• /
• v.6 no.2
• /
• pp.287-294
• /
• 2005

In Korea an Internet Home Tax Service has started from the year of 2000 with a value added tax system and has been expanded to a corporate income tax and an individual income tax in 2004. Therefore most of the important tax items have been systemized with Home Tax Service. In this paper, 9 variables which contain 41 issues are used to testify a tax payer satisfaction grade. Those 9 variables include quality of system, quality of information, legislative area, systematic area, mental area, user satisfaction, effectiveness of the information projects, and tax compliance grade.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.7 no.6
• /
• pp.1168-1176
• /
• 2003

Internet telephony service is very cheap and very easy to introduce the value-added service than the POTS, but is difficult to the QoS of telephone service. The existing internet typically offers "best effort" services only, which do not make any commitment about delay, packet loss and jitter. This paper compensates the low quality of the speech for packet loss or delay using FEAPT algorithm in Internet phone. In the FEAPT algorithm, the receiver expands the received packet under resonable threshold, and hence compensates the QoS of speech.of speech.

• The Journal of Information Technology
• /
• v.6 no.4
• /
• pp.163-175
• /
• 2003

SURF is a compliance engine, checking document content against detail in an established agreement. It provides a single vehicle for handling documentary trade settlement, regardless of the risk profile and financing requirements of the parties involved. That is, SURF, a Value Added Service connected to the Core Messaging Platform, is a documentary trade settlement service. It offers users of the system automated document compliance checking and a tool to manage the workflow in connection with documentary trade settlement. The Service supports varying degrees of risk transfer between buyer, sellers and banks and supports transactions from open account to more complex Letters of Credit.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
• /
• v.40
• /
• pp.65-96
• /
• 2008

This paper analyses the results of a survey questionnaire which is made for logistics service providers in Shanghai, China. Based on 177 valid providers' responses, the study results show that the logistics industry of China consists mainly of small and medium-sized companies. Furthermore, most of the logistics companies are highly capable of providing traditional logistics services and lack of the capability to provide other value-added logistics services. Their self-assessments indicate that they generally perform well in different types of performance measures. This study indicates that the market for 3PL services in China has a reasonable potential for further development, though 3PL practices are still at a nascent stage in China. This paper presents full details and implications of the results of the survey and then tries to provide some helpful suggestion for the development of Chinese logistics companies.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.25 no.2
• /
• pp.84-91
• /
• 2002

The progress of information technology triggered the rapid progress of tourism industry and the industry has now grown to be the biggest and the highest value added producing industry. Tourism industry is characterized by its high information dependency and is subject to the frequent changes of schedule. Therefore, dynamic cooperations between the service provider and the service agent is essential. One of the latest trend in information technology is the popular adoption of XML as the standard means of document exchange in the internet environment. This paper proposes a supply chain management system which enhances the productivity and customer satisfaction in the tourism industry by exploiting the exchange of information in XML among the tourism society, which consists of the producer, the agents, and the consumer. This Paper is especially addressed to the applicability of e-SCM for the productivity enhancement in the tourism industry, which is known as the leading service industry in the internet environment.