• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.503-506
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• 2008

IP-based media for the activation of T-Commerce and industry promotion groups in each side of the T-Commerce and various value-added services to validate the hoeungdo, it can actively promote and activate the necessary measures. T-commerce is the success of IP media broadcasting service decides whether to important services, as it has throughout the broadcasters to create new income, and the expansion of existing multimedia industry, the market will be a positive affect.

• Proceedings of the KIEE Conference
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• 2007.07a
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• pp.2078-2079
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• 2007

국내 및 국외에서도 마찬가지로 전기설비 안전점검에 대한 부분이 발전된 정보통신 기술(IT : Information Technology)에 접목 시켜 실시간으로 서비스를 제공하는 추세에 있다. 따라서 전기설비와 관련 된 전기안전 부가서비스의 활성화를 위한 방향과 새로운 고부가 비즈니스 사업 창출을 위해서 어떤 부분에서 개선 및 추가 되어야 할 부분인지에 대하여 본 논문에서 제시 하고자한다. 따라서 전력 부가 서비스의 활성화 방향에 대하여 실시간 원격 점검의 필요성, 사용자 및 전기안전 관리자의 인센티브, 전력 부가서비스로 제공할 수 있는 범위에 관하여 조사 분석 하였다.

• Proceedings of the Korean Information Science Society Conference
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• 2010.06b
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• pp.92-96
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• 2010

VAN 시스템에서 운영되는 소프트웨어는 개발이 완료한 후에도 업체들의 다양한 요구 사항을 수용해야한다. 소프트웨어 개발 초기에 갖추어진 개발문서들은 오랜 유지보수 기간이 지나면 초기 개발의 내용과 많은 부분이 다르다. 이때 개발자가 각 각의 요구사항을 수용할 때 경험을 토대로 수정하기 때문에 개발문서가 정확하게 반영되지 않는다. 이러한 경우에 개발문서는 그 역할을 수행하지 못하므로 소스 코드에 의지 할 수밖에 없다. 또한 절차식 언어로 개발된 소프트웨어의 경우는 유지보수가 더 어렵다. 절차식 언어를 객체지향 언어로 변경한다면 유지보수성이 높아 질 것이다. 본 논문에서는 이러한 문제를 해결하기 위해 역공학을 이용하여 기존의 절차식 언어를 객체 지향 언어로 변경하기 위한 과정을 제안한다.

• Journal of Korean Society of Archives and Records Management
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• v.19 no.1
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• pp.117-136
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• 2019

This study aims to suggest the ways of integrated services for Cultural Heritage Archives that belong to the Cultural Heritage Administration. To this end, the study analyzed the archives of major affiliated organizations of the Cultural Heritage Administration that manage and preserve Korean cultural assets. A cultural asset metadata based on the multiple entity model and applicable data link model standard was suggested for the integrated service of high-value-added cultural heritage information resources.

• Food Science and Industry
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• v.50 no.3
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of Electrical Engineering and Technology
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• v.5 no.3
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• pp.379-388
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• 2010

The Korea Electric Power Corporation (KEPCO) recorded 2.9 trillion won deficit in the aftermath of the world financial crisis. KEPCO is trying to escape from the business crisis in every way; however, it is impossible to make huge profit by selling electricity alone. Overseas electrical utilities make profits by selling gas and heat along with electricity. However, it is difficult for KEPCO to enter the gas and the heat selling market because other public companies are already dealing with them. In this situation, improving the business is possible when KEPCO develops a new business model and creates added value using Korean advanced Power IT combined with electricity. This study shows a new business model using Power IT, based on a survey targeting managers in KEPCO branch office and electrical engineers in the field. We hope the new business model suggested in this study is adapted to the real field to create high value in the future.

• Journal of Information Technology Services
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• v.19 no.6
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• pp.31-53
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• 2020

The traditional media ecosystem is facing major changes with the expansion of over-the-top (OTT) services. While the percentage of people cutting the cord has already exceeded the percentage of people subscribing to pay TV services in the United States, due to the unique characteristics of the Korean market, it is uncertain whether the cord-cutting trend will have an impact on the Korean media industry despite of the advantages of OTT services. Accordingly, this study has directly determined the beneficial and sacrificial factors of switching to OTT services, as well as the personal and external influences behind the Korean OTT service users' intention to switch. To achieve this, the Value-based Adoption Model (VAM) was used to measure the benefits of OTT services with regards to their content and systems, as well as measure the financial and procedural switching costs of cord-cutting; further, personal innovativeness and consumers' social image were added as external variables. The results of this study showed that consumers take the content and system quality of OTT services and procedural switching costs and into consideration, and that their intention to switch was based on social image. These results could serve as data for consumer analysis regarding the expansion of OTT services into the Korean media industry, and also provide the strategic basis for preparing for sudden changes that may occur in the media ecosystem due to cord-cutting.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.456-464
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• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.