• Proceedings of the Korea Information Processing Society Conference
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• 2014.11a
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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.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.5
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• pp.127-134
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• 2021

This study aims to determine the role of innovative capabilities as a mediator in analyzing entrepreneurial marketing's effect on sustainable competitive advantage in food and beverage micro-, small-, and medium- enterprises (MSMEs). Data was obtained from a food and beverage store manager in Tangerang City, comprising 119 samples. Furthermore, the G⁎Power, a tool used to calculate statistical power analysis for various t-tests, F tests, χ2 tests, z tests, and several exact tests, was used to determine the number of research samples, the α error probability of 5%, and 3 variables. The data collection method used questionnaires with Likert Scale 1-5 to indicate strongly disagree to strongly agree. To analyze data, we used Path Analysis supported by SmartPLS statistics software. Path analysis is a form of multiple regression statistical analysis that is used to evaluate causal models by examining the relationships between a dependent variable and two or more independent variables. It aims to provide estimates of the magnitude and significance of hypothesized causal connections between sets of variables. The data processing process took place in two stages, namely the estimation model testing with validity and reliability, and the structural model testing to decide the impact or correlation between variables utilizing the t-test. The result showed a positive and significant effect of entrepreneurial marketing to innovative capability and competitive advantage through the innovative capability of MSMEs.

• Food Science and Preservation
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• v.14 no.3
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• pp.263-268
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• 2007

This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.

• Journal of Dairy Science and Biotechnology
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• v.32 no.1
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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.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.173-178
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• 2001

The materials processing factors such as remelting and casting, heat treatment and microstructure, sheet rolling and can body forming in the aluminum can-to-can recycling procedure have been investigated. Aluminum used beverage can(UBC) was remelted together with virgin aluminum. The ceramic filter was used during casting to remove large impurities. As-cast microstructure was composed of large intermetallic compound (mainly $\beta$ -phase) distributed in the aluminum matrix. By heat treatment, $\beta$ -phase was transformed to $\alpha$ -phase which was also formed from $Mg_2$Si particles. The heat treated ingots were hot-rolled at 48$0^{\circ}C$ and cold-rolled to thin sheets. Can making from this thin sheets was successful and earing was measured after can making. There was a critical cold reduction rate for minimum earing. Some cracks were initiated from the impurity particles which was not removed during filtering.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.1-17
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• 2004

Despite the importance of the management of food and beverage, most managers in hotel and restaurant have taken little interests in the menu planning and management processing. Recently, people are more interested in what they eat and drink and thus related industries are in harsh competition. These are resulted from the newly introduced 5-work-day system and growing concerns of people on the quality of life. From these concern, the menu composition must be the critical matter. I examine the significance of the menu composition by regression analysis on two factors, i.e. satisfaction level of employees and effectiveness of work. The outcome proved the positive effect of menu composition on them. Therefore, more studies on menu composition are required.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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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.

• Journal of Plant Biotechnology
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• v.48 no.4
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• pp.207-222
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• 2021

Coffee is the most frequently consumed functional beverage world wide. The average daily coffee consumption is increasing. This crop, which plays an important role in the global economy is under great threat from climate change. To with stand the current climate change, farmers have to learn crop cultivation techniques, strategies to protect crops from diseases, and understand which type of seed varieties to use to avoid crop loss. The present review briefly discusses the coffee cultivation techniques, impact of climate changes on coffee production, processing techniques of coffee, and the importance of coffee in our society, including its chemical composition and prevention against, major diseases. Furthermore, the importance and role of advanced nanotechnology along with molecular approaches for coffee crop improvement and facing challenges are explained.