• Korean Journal of Environmental Agriculture
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• v.26 no.3
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• pp.259-266
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• 2007

Enormous amount of zeolite by-products as a fine powder have been produced while manufacturing commercial zeolite products. Granulation of the zeolite by-products is necessary in order for them to be recycled as soil conditioners or absorbent for various environmental contaminants due to the limitations inherent from their physical properties. We granulated the zeolite powders using Portland cement as a cementing agent and characterized the physical and chemical properties of the granulated zeolite product. The experimental natural zeolite had a Si/Al ratio of 4.8 and CEC of 68.1 $cmol_c\;kg^{-1}$. The X-ray diffractometry (XRD) revealed that clinoptilolite and mordenite were the major minerals of natural zeolite. Smectite, feldspar and quartz also existed as secondary minerals. Optimum conditions of granulated zeolite production occurred when natural zeolite was mixed with Portland cement at a 4:1 ratio and granulated using the extruder, left to harden for one month at $25^{\circ}C$ and treated at $400^{\circ}C$ for 3 hours. The wide spectra of XRD revealed that the granulated zeolite had amorphous oxide minerals. The alkali- or thermal-treated natural zeolite exhibited pH-dependent charge properties. The major minerals of the granulated zeolite were clinoptilolite, mordenite and tobermorite. The buffering capacity and charge density of the granulated zeolite were greater than those of natural zeolite.

• Journal of Digital Convergence
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• v.11 no.3
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• pp.139-155
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• 2013

The purpose of this research is to study the impact of a consulting-recipient company's organizational characteristics have on consulting performance based on a case study of M manufacturing company that received HR consulting. Noticing that the subject company received HR consulting, consulting performance was evaluated in terms of two variables, HR effectiveness and organizational commitment, and the research focused on analyzing HR system improvement and change in awareness of employees. The result showed that all lower factors that describe organizational characteristics - closeness, delegation of responsibilities, ethical management, communication and shared values - had statistically positive impact on HR effectiveness at significance level p<.05. Also, the higher the HR effectiveness, the higher the positive impact on organizational commitment improvement. Moreover, it was shown that all lower factors in organizational characteristics had positive impact on overall consulting performance. Accordingly, the research concludes that, in order to improve consulting performance, i.e., HR effectiveness and organizational commitment, for blue collar workers, the company needs to create a family-oriented and closely-knit working environment, establish rules and systems to delegate responsibilities appropriately, actively promote ethical management and provide strategic activities to facilitate effective communication.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Food Science and Preservation
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• v.22 no.6
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• pp.851-858
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• 2015

This study was designed to improve the sensory characteristics and mitigate the bitter taste of Platycodon gradiflorum. It was aimed at investigating the qualitative properties of fermented P. gradiflorum after repeated steaming and drying treatments. P. gradiflorum was heated for 2 hr at $95^{\circ}C$, being the first and third treatments compared afterwards. Lactobacillus plantarum, at a concentration of 10%, was used as starter culture. As a result, the third steaming process and the addition of starter improved the physical and chemical properties of P. gradiflorum i.e., crude saponin and total polyphenol contents increased significantly. Moreover, P. gradiflorum steamed three times and fermented by L. plantarum showed the higher overall preference score. Our results indicated that the three-time steaming and drying was an effective manufacturing process for the production of high-quality fermented P. gradiflorum. Lactic acid-fermented P. gradiflorum also could have a potential use as a valuable resource for the development of functional products.

• Journal of Distribution Science
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• v.12 no.6
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• pp.5-13
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• 2014

Purpose - The purposes of this editorial review are twofold: firstly, to introduce the four flagship international journals of the Korea Distribution Science Association(KODISA): the Journal of Distribution Science(JDS), the Journal of Industrial Distribution & Business(JIDB), the East Asian Journal of Business Management(EAJBM), and the Journal of Asian Finance, Economics and Business(JAFEB), and secondly, to identify the direction of the KODISA journals and the roles and responsibilities of the editors of the KODISA journals. Research design, data, and methodology - To achieve the goals, firstly, this review paper addresses the current progress of the four KODISA journals: JDS, JIDB, EAJBM, and JAFEB. Secondly, this paper defines the aims and missions of the four KODISA journals. JDS publishes the articles of examining past, current, and emerging trends and concerns in the area of distribution science and economics, logistics and SCM, transportation, distribution channel management, distribution innovation and information technology, merchandising and procurement, distribution and marketing, consumer behavior, and manufacturing, wholesaling, and retailing. JDS publishes both quantitative and qualitative research as well as scholarly commentaries, case studies, book reviews and other types of reports relating to all aspects of distribution. JIDB publishes the articles of examining past, current, and emerging trends and concerns in the areas of industry and corporate behavior, industry policy making, industrial distribution and business, e-commerce, and service industry. EAJBM publishes empirical and theoretical research papers as well as scholarly commentaries, case studies, book reviews, and other types of reports relating to all aspects of East Asian business and economy. JAFEB publishes original research analysis and inquiry into the contemporary issues of finance, economics and business management in Asia, including Central Asia, East Asia, South Asia, Southeast Asia, and Middle East. The mission of JAFEB is to bring together the latest theoretical and empirical finance, economics and business management research in Asian markets. The audiences of the KODISA journals include higher education institutions, scholars, industry researchers and practitioners, scientists, economists, and policy makers throughout the world. The main mission of the KODISA journals is to provide an intellectual platform for international scholars, promote interdisciplinary studies in social sciences and economics, and become leading journals in the social science and economics category in the world. Thirdly, this paper addresses the current status of indexing in major databases of the KODISA journals, namely: Cabell's Directories, EBSCO, SCOPUS (Elsevier), and Social Sciences Citation Index^® (SSCI, Thomson Reuters). Fourthly, this paper identifies the roles and responsibilities of the editors of the KODISA journals as the following: (1) Make sure that the journal be published in a timely manner and in international standards both in print and online versions. (2) Maintain the online homepage of the journal is always accessible to, and (3) Make sure that every article should go through a peer review process that meets international standards. Findings and conclusion - To accomplish the goals and missions of the KODISA journals, the editors of the KODISA journals must work together to publish high scholarly journals that meet international standards of journal publications.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.743-749
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• 2016

We compared two different processing methods for preparing high quality frozen in-shell baby clam products. In the first method, sand and mud were removed from the clams, then they were vacuum packed in polyethylene film, boiled at $97^{\circ}C$ for 6 min, and snap frozen in a cold air blast freezer (sample 1). The second processing method was similar, except the boiling process was excluded (sample 2). Both frozen products were boiled for 4 min, and then shucked and minced. Various quality metrics, such as the opening rates of shells, chemical composition, pH, volatile basic nitrogen (VBN), salinity, thiobarbituric acid (TBA), amino-N, total amino acids and free amino acids were measured, and sensory evaluation was conducted. The opening rates of shells of sample 1 and sample 2 were 98.3% and 4.67%, respectively. The proximate composition of sample 1 and sample 2 was 75.2% and 78.7% moisture, 19.7% and 16.2% crude protein, 2.45 and 2.2% crude lipid, 2.8% and 2.1% ash, and 2.1% and 1.9% salinity, respectively. The L, a, b and ${\Delta}E$ values were similar: 48.6 and 49.2, 3.9 and 3.9, 15.7 and 15.5, and 50.7 and 50.1 for sample 1 and sample 2, respectively. The sensory evaluation score of sample 1 was higher than that of sample 2. Sample 1 was deemed to be superior to sample 2; therefore, we determined that the boiling process is needed for manufacturing high-quality frozen clam products.

• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.1
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• pp.120-127
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• 2006

The hammer-milled characteristics of waste wood materials such as lumber, plywood, particleboard(PB), MDF and railroad tic were investigated in this study. The physical and mechanical properties of recycled boards according to types of recycled particle and the mixing ratios were also studied. The hammer-milled, waste wood materials had the dimensional distributions suitable for the core layer panicle. Bending strengths of recycled boards (one layer) were shown in order of plywood, PB(laboratory-fabricated with particles used in the PB factory), lumber, tego film-overlaid plywood, MDF, waste railroad tie, PB(factory-made) and LPL-overlaid PB. Cured resin and creosote containing waste wood contributed to dimensional stability of reconstituted boards. Considering the mixing effects between lumber and plywood with recycled PB particle, lumber particle was contributive to bending strength, MOE and internal bond(IB) strength, whereas plywood particle was contributive to dimensional stability. The bending and IB strength of 3 layer boards composing only recycled waste wood particles in core layer of board were in order of lumber, plywood, PB and MDF. On the other hand, the thickness swelling was in order of PB, lumber, plywood and MDF. Bending strength of the 3 layer boards mixed with recycled PB-particle in the core layer had a decreasing tendency, as the mixing ratios of recycled PB-particles increased. The dimensional stability of 3 layer recycled board was improved as the mixing ratio of recycled PB-particle increased same as in one layer. Formaldehyde emission of boards fabricated with recycled PB-particles in the core layer of the PB was in the range of E2 grade (below 5.0mg/l).

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.761-767
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• 1996

To lessen the initial level of microorganisms, electrolyzed acid-water was used as washing and brine water in the manufacturing process. On the washing and salting processes, application of electrolyzed acid-water showed a possibility to lessen the microorganism level of Chinese cabbage effectively. Microbial level of Chinese cabbage was reduced to about 1/4 level by salting and washing process with electrolyzed acid-water while Chinese cabbage salted with tap water increased to about 1.7 times. And no coliform and E. coli were detected. However significant differences between seasoning mixtures prepared with electrolyzed acid-water and with tap water were not observed in microbial levels. Relatively low level of total count in kimchi prepared with electroyzed acid-water was kept until 15 days of fermentation at $10^{\circ}C.$ Any significant difference between them was not observed after 20 days of fermentation. pH and acidity were showed the same tendencies as microbial count.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.372-376
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• 2009

Physicochemical changes in persimmon were examined during natural organic acid fermentation. Major organic acids in raw persimmon juices were lactic acid (980 mg%) and acetic acid (245 mg%). The content of acetic acid was continuously increased during the whole period of fermentation up to 3 years. Glucose was the dominant free sugar, but the content was decreased after 20 days of fermentation. Most of the glucose was converted to ethanol until 40 days after initiation of acid fermentation. L- and a values of Hunter's color in fermented persimmon juice, which was naturally exuded from persimmon fruit as fermentation continued, increased gradually, while b value decreased. Acetic acid (1584 mg%) was the most abundant organic acid followed by lactic acid (712 mg%) and citric acid (48 mg%) in a persimmon fruit juice after completion of 3 year fermentation. A minute amount of residual free sugars, mainly glucose, even after 3 years of fermentation may cause changes in quality characteristics while storage for edible use.

• Food Science and Preservation
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• v.24 no.6
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• pp.764-770
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• 2017

This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.