• Journal of The Korean Society of Agricultural Engineers
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• v.59 no.6
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• pp.81-87
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• 2017

The total area of domestic reclaimed lands is 54,379 ha, and among these, 30,394 ha can be agriculturally available. To increase an agricultural availability of reclaimed land, controlled horticultural products that can be highly profitable have come to the fore. However, as being characteristically concerning, when original glasshouse is intactly applied in reclaimed land, it is unsafe on account of ground subsidence and, even if ground were reinforced, it has a problem by high cost. So a new greenhouse model would be necessary taking into account not only cost-efficiency but also safety with relatively light-weight one. Before this, this paper estimated acceptance rate of controlled horticultural complexes in reclaimed land and new greenhouse model for 414 farmers. The annual rental fee is 129,712,500 won/ha, considering the interest rate (2.5 %) of the investment, the depreciation cost of the facilities (straight line depreciation method, 20 years of service life estimated), and government subsidy rate (50 %) which resulted in a sufficient number of intended tenants with the acceptance rate of 0.33. The results of this paper may contribute to the government's policies for reclaimed land.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.55-62
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• 2011

The aim of this study was to investigate the effects of UV-B irradiation on the physicochemical characteristics of oyster mushrooms (Pleurotus ostreatus). Vitamin $D_2$ concentration, weight loss rate, color value, total plate counts and consumer acceptability of irradiated oyster mushrooms were measured. UV-B irradiation at doses of $0\;kj/m^2$, $20\;kj/m^2$ and $40\;kj/m^2$, significantly increased the vitamin $D_2$ concentrations from $0\;{\mu}g/g$ dry weight (control) to $85.87\;{\mu}g/g$ dw and $116.28\;{\mu}g/g$ dw, respectively, at 5% level. Rate of weight loss was also significantly increased from 0% (control) to 2.21% and 4.31% at $20\;kj/m^2$ and $40\;kj/m^2$ UV-B irradiation, respectively, at 5% level. Although there was no significant difference between the UV-B irradiated groups, total plate counts were significantly decreased from $1.0{\times}10^5$ (control) to $9.4{\times}10^3$ and $1.9{\times}10^3$at $20\;kj/m^2$ and $40\;kj/m^2$ of UV-B irradiation, respectively, at 5% level. There was no significant difference in L values and consumer acceptability between the groups. Therefore, UV-B irradiated oyster mushrooms could be used as health promoting ingredients for many foods.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Journal of the Korea Society of Computer and Information
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• v.26 no.4
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• pp.189-195
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• 2021

The point of this research is verifing the longitudinal changes in youth multicultural acceptance and to verify predictive variables of multicultural acceptance. Among the Korean Children and Youth Panal data collected by the Korea Institute for Children and Youth Policy, 1,972 data from the 3rd, 5th, and 6th data of the first-year middle school panal were used, and the data were analyzed by applying the latent growth model, and the following analysis results were obtained. First, adolescents' multicultural acceptability showed an increasing pattern, and the extent of the increase was large at the point of transition from the 3rd year(3rd year of middle school) to the 5th year. Second, predicting the change of multicultural acceptability were found to be significant in the initial values of peer communication, community consciousness and in the rate of change, life-satisfaction, peer communication, community consciousness. This study proposed some plans to improve multicultural acceptance in adolescence basing on these results.

• Journal of the Korean Institute of Rural Architecture
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• v.24 no.4
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• pp.107-115
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• 2022

This study investigated the status of resident participation in the policy of supplying new and renewable energy in rural areas. According to the survey, most of the rural residents were well aware of the new and renewable energy supply project promoted by the government. However, it was found that participation in the project was difficult mainly for economic and social reasons. In order to activate the participation of rural residents who can't participate in the renewable energy power generation project for economic and social reasons, it is necessary to develop and promote business models and support policies for power generation projects in which village communities participate. Changes in residents' acceptability due to resident education and operation for solar power systems were analyzed. As a result of the survey, it was found that the satisfaction of rural residents was high when new and renewable energy power generation projects were introduced in rural areas. Therefore, it is thought that the government's goal of increasing farm household income and expanding the supply of new and renewable energy in rural area can be successfully achieved by the improvement of resident acceptability and the increase of the participation rate. Lastly, this study presented a plan to improve the resident acceptability of the renewable energy system by using the rural solar project and survey results.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.224-232
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• 2012

This study was conducted to investigate the effect of chestnut inner shell powder on antioxidant activity and the quality characteristics of cookies. Cookies were prepared with different amounts of chestnut inner shell powder(in ratios of 0, 0.5, 1, 3 and 5% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in chestnut inner shell powder and cookies. For analyzing quality characteristics, bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. The spread ratio, a values, total phenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing chestnut inner shell powder(p<0.001), while the pH of the dough, L values and b values of the cookies significantly decreased with increasing chestnut inner shell powder content(p<0.001). The consumer acceptability score for the 3% chestnut inner shell cookie groups ranked significantly higher(p<0.01) than those of the other groups in overall preference, flavor, taste and color. From these results, we suggest that chestnut inner shell is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.703-717
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• 2015

In this study, when we reflect the preference of consumers who wish to receive their health through natural materials, and whose purpose is to receive good quality and good tasting cookies made from ginger. After 0%, 2%, 4%, 6%, 8% of flour was replaced by ginger powder for making cookies, a comparative analysis of quality characteristics and QDA was completed. Adding ginger powder caused a decrease in the density of the cookie dough, moisture content, loss rate and leavening rate of cookie (p<0.05), but the hardness of the ginger cookie increased. As a result of the description analysis of adding ginger powder, adding ginger powder increases, cookie color, crispiness, acid taste, flavor, and an after taste, but not the sweetness of the cookie. In terms of cookie color, crispiness, taste, flavor and overall acceptability, adding 4% ginger powder received high reviews. Also as a result of measuring DPPH radical elimination, ginger powder shows to have good antioxidant activity. So their anti-cancer activity is better than cookies without ginger powder. Therefore, we expect that we can fulfill the overall acceptability.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.611-616
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• 2001

This study was carried out to investigate the effect of various lipids on the quality of Yackwa. Sesame oil, soybean oil, margarine for cream, margarine for pie and shortening were used as lipid for making dough of Yackwa in this study. The expansion rate of Yackwa ranked in the order of shortening, margarine for pie, soybean oil, margarine for cream and sesame oil. The Yackwa made with shortening showed low hardness, cohesiveness, gumminess and brittleness such as the ones made with sesame oil. The Yackwa made with sesame oil was oily and showed the lowest acceptability, but the Yackwa of shortening gained the highest score of acceptability in sensory evaluation. In conclusion. this experimental result indicated that shortening would be very useful as a substitute for sesame oil in making Yackwa.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.235-240
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• 2002

In this study, rice candy was produced with mulberry leaf and its effect on the lowering blood glucose level was assessed. The results were as follows: The recovery rate of mulberry leaf powder was 32.7%. The contents of crude protein, lipid, ash and crude fiber of mulberry leaf were 19.54%, 4.82%, 12.80%, and 11.27%, respectively. The sensory evaluation revealed that the rice candy added with 1% mulberry leaf powder showed slightly hi인or palatability score than that of 2%, but we decided that 2% addition of mulberry leaf powder would be preferred over 1% if considering both the physiological function and the sensory acceptability. The blood glucose level after ingesting the rice candy with mulberry leaf lowered by 31%, more than that of control.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.32 no.4
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• pp.124-127
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• 2009

When multiple rates of return occur, none of them is an accurate portrayal of project acceptability or profitability. For the simple investment situation, it was known that the IRR can serve as an appropriate index for either accepting or rejecting the investment. But, in this situation, we present that the IRR criterion is not same to DCF criterion. On the contrary we can easily show that the RRR criterion is completely consistent with the DCF criterion. Thus, the RRR is very well match for an accurate portrayal of project acceptability or profitability.