• International Journal of Computer Science & Network Security
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• 제21권5호
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• pp.31-34
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• 2021

The article considers the possibilities of increasing the accuracy of estimates of the parameters of the trajectory of the target with the provision of a given probability of stable support of the air object, in particular, during its maneuver. The aim of the work is to develop a filtration algorithm that provides a given probability of stable tracking of the air object by determining the regular components of filtration errors, in particular, when maneuvering the air object, and their compensation with appropriate correction of filter parameters and estimates of air object trajectory parameters.

• International Journal of Internet, Broadcasting and Communication
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• 제14권2호
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.

• Asian Journal of Business Environment
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• 제12권3호
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• pp.31-39
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• 2022

Purpose: This research aims to analyze the quality and characteristics of foreign tourists to Indonesia. Research design, data and methodology: The indicator used to see the quality of foreign tourists is their expenditure while in Indonesia. The data used is secondary data and the statistical analysis used is panel data regression to see the effect of Economic Distance, GDP per capita, Average Length of Stay and Exchange Rate on the quality of Foreign Tourists from 2010 to 2019. Results: Foreign tourists to Indonesia are dominated by young tourists, male and stay about 8.87 days. Their expenditure is relatively low, mostly spent on accommodation, food and beverage. The variables of average length of stay, exchange rate, economic distance, and GDP per capita have a significant and positive effect on the quality of foreign tourists to Indonesia. Conclusions: The number of foreign tourists visiting Indonesia in 2010-2019 tends to increase where the majority of tourists come from countries that are geographically close to Indonesia, young tourists, and male. The quality of tourists in terms of spending is still relatively low. The characteristics of foreign tourists and economic indicators used in the study have a positive effect on improving the quality of tourists.

• International Journal of Internet, Broadcasting and Communication
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• 제14권4호
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• pp.36-40
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• 2022

Many parts of life have been changed due to the unprecedented coronavirus outbreak, and Noncontact has now become a general culture of society around the world. Also, many years later, after the Fourth Industrial Revolution, it is now deeply embedded in the human lifestyle. The purpose of this paper's research is to investigate the metaverse perception before and after Corona. It was confirmed that the number of metaverse, the central keyword, was 70971 before Corona, but 261767 after Corona, which was more than three times the frequency. In addition, it was confirmed that the number of COVID-19, the reference point of this study, increased significantly to 1,9236 during the pre-COVID-19 period. Through this, it can be inferred that the metaverse accelerated and developed significantly after the corona. Metaverse about Keywords such as cryptocurrency, cryptocurrency, coin, and exchange appeared before Corona, and the word frequency ranking for blockchain, which is an underlying technology, was high, but after Corona, the word frequency ranking fell significantly as mentioned above. As such, it was confirmed that keywords for metaverse were changing before and after Corona, and as such, Consumers' perceptions were also changing.

• 유통과학연구
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• 제22권5호
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• pp.105-115
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• 2024

Purpose: The purpose of the current study is to highlight the drivers of corporate environmentally and socially sustainable performance among different players including airlines, caterers, suppliers and logistics companies in the flight catering supply chain. Research design, data and methodology: Based on a qualitative research approach this study employed in-depth semi-structured interviews exploring the drivers of corporate sustainable performance with management from major in-flight catering stakeholders (n=23) from the perspective of constructivism. Using the snowball sampling approach, interviewees were carefully chosen to represent a diverse range of supply chain contexts (airlines, catering, non-food suppliers, and logistics companies). Results: By focusing on the complex context of multiple supply chain partners, the study identified a range of complex relationships between the drivers of sustainable performance in the supply chain: firm-led drivers, factors influencing firm-led drivers, partial influencers, and additional factor, cost. Conclusions: This study emphasizes that some drivers do not play an absolute role and has highlighted that there is a need for companies to change the attitude, that is to pay more than 'lip service' to improving sustainable performance. This study develops a theoretical framework of the drivers of corporate sustainable performance, along with its practical industry implications.

• 한국식품영양학회지
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• 제25권4호
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• 한국조리학회지
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• 제20권6호
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• pp.245-253
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• 2014

본 연구에서는 순환형 감압건조 및 초고압 추출공정을 이용하여 제조한 감귤농축액을 소비자의 건강과 편의성을 위해 첨가량을 달리하여 영양바에 적용 제조하여 품질특성을 알아보았다. 영양바의 색도에서 명도는 대조군이 72.3으로 가장 높았으며, 적색도는 15%와 20% 첨가군에서 2.7로, 황색도도 첨가량이 증가함에 따라 증가하는 경향을 나타내었다. 영양바의 pH는 대조군이 7.10, 첨가군이 6.57~6.97의 범위로 대조군의 pH 보다는 낮게 나타났다. 영양바의 경도는 감귤농축액이 증가함에 따라 감소하는 경향을 나타내었지만 유의적인 차이는 나타내지 않았다. 탄력 및 응집성은 감귤 농축액 증가에 따라 감소하였으며, 씹힘성은 대조군에 비해 감소하는 경향을 나타내었다. 영양바의 색의 기호도는 15% 첨가군이 가장 높게 평가되었으며, 향의 기호도는 20% 첨가군이 가장 높게 평가되었다. 맛에 대한 기호도는 15% 첨가군에서 높은 값을 나타내었다. 영양바의 조직감에 대한 기호도는 15% 첨가군에서 높은 기호도를 나타내었다. 전체적인 기호도는 15% 감귤농축액을 첨가한 영양바가 대조군보다 선호되는 것을 알 수 있었다. 상관관계에 대한 결과는 flavor에 대한 상관관계가 각 측정항목에 대해 우수하게 나타났다. 이상의 결과를 종합하여 감귤농축액 15% 첨가수준에서 영양바 제조 시 영양바에 대한 기호도를 높여줄 수 있을 것으로 판단된다.

• 한국조리학회지
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• 제20권6호
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• pp.254-261
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• 2014

레토르트 김치찌개의 최적 가열 살균 조건 설정을 위해 정치식 및 회전식 레토르트 방식을 이용하여 최적화 연구를 수행하였다. 연구 고찰 결과 가열 특성은 레토르트 살균 방식에 의해 영향을 많이 받아 회전식에서는 $120.7^{\circ}C$, 13분, 정치식에서는 $120.7^{\circ}C$, 20분의 가열 살균이 최적 공정 조건으로 나타났다. 두 가지 레토르트 방식에서 김치찌개 파우치 내 냉점의 $F_0$ 값은 동일한 결과를 보여 회전식이 정치식 보다 승온이 더 빠르며, 또한 빠른 온도 상승으로 시료 위치별 온도 편차도 적게 발생하였다. 이러한 전열 특성으로 냉점에서 동일 $F_0$ 값 도달에 있어 회전식 레토르트 방식이 정치식에 비해 가열 살균시간이 35~45%의 단축되는 큰 장점이 있어 전반맛, 향, 색상과 조직감이 유의차 (p<0.05) 있게 향상되었다. 이러한 장점으로 육, 해물, 야채 등의 고형물이 포함되어 있는 다양한 메뉴의 레토르트 파우치 식품의 관능품질이 크게 향상될 것으로 기대된다.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• 한국조리학회지
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• 제20권4호
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• pp.27-36
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• 2014

본 연구에서는 초고압 추출공정을 이용하여 전통적인 기존 추출공정과 비교함으로써 초고압 추출공정에 의한 꼬마칼라감자의 항산화 활성 증진을 확인하고자 연구를 수행하였다. 초고압 처리 추출물의 수율이 15분 처리시 2.10, 30분 처리시 2.41%로 추출 수율을 나타내어 일반 열수추출공정(1.73%)과 비교하여 약 1.2~1.4배의 추출수율을 나타내었다. 초고압 공정에 따른 변화 비교에서는 초고압 공정을 병행하였을 시 총 페놀과 플라보노이드 함량이 초고압 공정을 거치지 않은 것보다 다소 증가되는 것으로 보아 활성성분의 용출이 증진된 것으로 보인다. DPPH radical 소거 활성은 30분 초고압 처리한 추출물이 1.0 mg/mL에서 76.21%로 높은 활성을 나타내었으며, 환원력 역시 전체적으로 초고압 공정을 실시하였을 때의 활성이 높게 측정되었다. 초고압 추출이 꼬마칼라감자 내부 조직까지 영향을 주어 세포벽이 깨어지면서 조직 및 구조가 변화한 것으로 판단되며, 이를 통해 수율 및 활성 성분의 용출 증가가 이루어 진 것으로 사료된다. 따라서 꼬마칼라감자의 초고압 추출공정의 최적화를 통한 활성물질의 추출 극대화를 통해 높은 경제적 가치를 이룰 것으로 판단된다.