• Journal of Dairy Science and Biotechnology
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• 제32권1호
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• pp.31-36
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• 2014

Thermal pasteurization has been effectively used for decades as a method to extend the shelf life of milk and to inactivate any pathogenic bacteria that it may contain; however, it can negatively affect the nutritional properties of milk. In recent years, the food industry has sought new, less aggressive technologies that affect food freshness and its nutritive and health benefits less significantly. Various means have been used to extend the shelf life of dairy foods, such as high-pressure processing, irradiation, ohmic heating, and pulsed electric field (PEF) technologies. Of these, PEF technologies are potential alternatives to traditional thermal milk pasteurization, owing to their advantages in minimizing sensory and nutritional damage. In this review, we have primarily focused on the feasibility of applying PEF technologies to the sterilization of dairy products and briefly discussed whether they should be adopted for use in the dairy beverage industry in the future.

• 기술혁신학회지
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• 제8권1호
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• pp.209-219
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• 2005

o Korea consumed total 198.5 million TOE and the portion of crude oil n was 100.4 million TOE in 2002 which marked the 10th largest energy consuming country and ranks the $4^{th}$ crude oil consumer in the world. o Industries consumed 51.5% of the total energy and 93% of industrial energy was used at the manufacturing industries such as steel, textile, chemical, food and beverage, pulp and paper, and timber industries, which lead to energy intensive industries numbered 110,000. o Also Korea ranks the $10^{th}$ greenhouse gas emission countries of the world (134.9 million TC) which may cause Korean industries to suffer severely during the implementation of United Nations Framework Convention on Climate Change (UNFCCC). o Therefore, the target of the study is to develop a model for the analysis and design of industrial complex by integration of the energy usage and environmental problems. o The research work contents are as followings: -Analysis of Korea energy consumption -Concept of the integration of energy and environment problems - Basic concept of industrial complex planning - Case study (1) - Recommendation and conclusion

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.144-145
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• 2003

Hangover is associated with ethanol metabolism in body after the ingestion of an alcoholic beverage. Especially. The metabolism in liver is forcused by many researcher because, alcohol (approximately 90％) is metabolized by the liver. Ethanol metabolism in liver involves both liver alcohol dehydrogenase(ADH) which actalyzes the oxidation of ethanol to acetaldehyde, and liver aldehyde dehydrogenase(ALDH) which metabilized rapidly acetaldehyde, product of ethanol oxidation, to acetate. (omitted)

• 동아시아식생활학회지
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• 제4권3호
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• pp.111-122
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• 1994

In last few decades Food and Beverage industry has being treated as an important sector in modern industrial society due to more disposable income and the changes of social, and cultural life style in Korea. Especially the kitchen takes part in an important role in F&B industry and it's study should be done in various aspects. therefore, this study is focussed on the efficient organization and operation of the kitchen. Organization means act of organizing or condition of being organized or organized system. In this study, organization is being examined on the background of the organization theory from the industrial revolutionary period untill present. And the Korean cooking history which takes part of kitchen organization has been analyzed and compared with that of the Western. The improved kitchen organization was presented through all the above in this study. And all the efforts toward the development in kitchen organization to be tried under the close relationship with the technological, ,kitchen functional, managerial and concerned subsidiary systematic situations. We can try to improve the creativeness and progress for organization through all these challenges.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2010년도 춘계 종합학술대회 논문집
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• pp.485-487
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• 2010

본 연구는 가까운 미래에 일어날 소비자 라이프스타일의 움직임과 변화를 조사하여 트랜드를 예측하고, 중국 차(茶)음료 패키지디자인에 이를 반영해 보고자 한다. 중국 차(茶)음료의 브랜드패키지와 라이프스타일 트랜드의 관계성을 알아보기 위해, 빙차( 茶)가 활성화되기 시작한 1999년부터 2010년 현재까지 중국 차(茶)음료의 시장 변화와 차(茶)음료 브랜드패키지 디자인을 분석하였다. 라이프스타일 트랜드와 중국 차(茶)음료의 패키지디자인의 연관성을 찾고 미래의 라이프스타일 트랜드를 반영한 패키지디자인의 개념을 조사하였다.

• 한국조리학회지
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• 제1권
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• pp.103-125
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• 1995

The result of this study well be influenced on hotel food & beverage to large extent. And that is linked with what the government is pursuing. What This study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Thrid, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• International Journal of Quality Innovation
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• 제10권1호
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• pp.53-76
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• 2009

As the flourish of today's supply chain, the traditional model of replenishment will cause accumulation of excessive inventory to the retailers and customers, or cause shortages and inability to meet the demands. To solve this problem, Theory of Constraints (TOC) proposed the replenishment model of demand-pull, combined with the establishment of factory-ware-house to achieve performance improvement. In the absence of empirical research, this study applied the Bean Game developed by Dr. Goldratt to design a supply chain system for different scenarios, in order to allow players and managers better understanding and supporting the TOC replenishment method through the operations of the game.

• 식품산업과 영양
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• 제17권2호
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• pp.20-22
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• 2012

본 연구에서는 둥근마와 장마의 일반성분을 분석하여 둥근마의 우수한 성질을 밝히며, 에탄올 농도를 달리(0~95%, v/v)한 용매로 둥근마를 추출한 후 항산화활성을 측정함으로써 둥근마의 항산화성분을 최대한 함유할 수 있는 최적의 에탄올농도를 찾아, 이 추출물을 활용한 다양한 기능성 함유 음료의 제조방법을 개발하고자 하였다. 일반 성분 분석결과 둥근마의 경우 탄수화물, 열량, 단백질 및 철 함량이 장마와 비교하여 월등히 높은 값을 나타내었고, 식이섬유 및 칼륨 함량 또한 비교적 높았다. 47.5~95% (v/v) 에탄올 함유 용매로 추출할 경우 순수한 물로 추출한 경우보다 더 높은 항산화 활성을 나타내었다. 전자공여능의 경우 추출용매의 에탄올 농도가 높을수록 높은 값을 나타내었으며, 반면에 총 폴리페놀성 화합물함량의 경우 71.25% 농도의 에탄올로 추출한 추출액에서 가장 높은 값을 나타내었다. 따라서 에탄올농도 약 70~95% 정도의 용매로 추출한 둥근마 추출액 함유 음료를 제조함으로써 항산화 성분을 다량함유 한 음료를 제공할 수 있을 것이며, 또한 둥근마 추출액에 첨가물 및 기타 기능성 성분을 혼합하여 음료를 제조함으로써 기호성이 증가되고 기능성이 향상된 다양한 음료를 제공할 수 있을 것으로 사료된다.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2014년도 추계학술발표대회
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• pp.50-52
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• 2014

본 논문에서는 아두이노와 블루투스를 이용하여 워터펌프모터를 제어하고 음료가 섞이는 칵테일 머신을 개발하였다. 칵테일 머신의 주요 기능은 1) 안드로이드 기반 OS 와 아두이노에 연결된 블루투스 모듈 간의 통신을 통해 음료를 주문하고, 2) 각 워터펌프 모터들의 수동 캘리브레이션 작업을 통해 정밀한 음료량을 제어하며, 3) 레시피에 선택된 음료들 간의 배합을 통해 칵테일을 주조하는 것이다. 이를 위해 펌프모터 제어를 통해 음료 혼합 시스템을 개발하기 위해 개별 모터와 사용되는 액체의 점도에 따른 유량의 차이를 실험을 통해 획득함으로써 칵테일을 구성하는 주요 요소인 배합비율을 맞추는 기능을 구현하였다.

• 한국식생활문화학회지
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• 제4권4호
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• pp.375-382
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• 1989

About 760 papers and patents of the traditional fermented food in Korea were collected which were published during 1917-1988, and then the papers were classified, outlined and reviewed. Study of traditional fermented food was about 10% of total study on Korean Foods, and that of alcoholic beverage was 50%, soy sauce and related product was 30% and kimchi was less than 20% of total study of traditional fermented foods. Though considerable amount of studies were accomplished before the World War II, but a few study was accomplished during the Korean war. The research activity is, hitherto, increasing gradually, but the systematic studies were rarely done. The studies to be investigated were processing quality of raw materials, classification, standardization, sensory quality of the product and so on.