• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.12
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• pp.6047-6052
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• 2013

A cosmetic manufacturing process requires a mold that is inevitable for mass production. Cosmetic containers are one of major factors affecting the customer's purchase decision. In addition, the manufacturing cost in cosmetic container comprises a large portion of the entire product cost. Therefore, a mold satisfying the economical feasibility, aesthetics and functionality is necessary. Among the cosmetic containers, square shape containers have a tendency of having a short shot defect product. The square shaped cosmetic containers are mostly produced as a side gate shape on the two-plate molds. On the other hand, there are two disadvantages, such as gate trace and post processing requirement. The overlap-gateproposed in this study has the characteristics of intaglio gate cutting and no need for post processing. The delivery system of the overlap gate was simulated and compared with the side gate via Moldflow. The improvement in flow, frozen rate, density, and Air trap was confirmed. Based on the simulation results, the mold and performed injection molding was fabricated. In this study, the possibility of the mass production of high aesthetic and functionality cosmetic containers was verified.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.231-243
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• 2011

The purpose of this research is to investigate the variability of mulberry fruit products with the trend of increasing number of Mulberry farms and their fields. For this study, a survey on the number of usages of similar manufactured fruit products was conducted, and its results showed that 41.7% of industrial workers drink fruit products 3-6 times per week. The findings from the survey implies that industrial workers preferred the products in the order of syrup, frozen furee and jam while culinary students extracts, jam and syrup. Based on these research results, the primary product form of mulberry fruit for development would be syrup, sugar-free extracts and jam in order. As for bakery products, developing refrigeration products, bread and cake using mulberry fruit is highly required. When mulberry fruit products were used in food items, industrial workers and culinary students preferred vegetable and meat dishes, which means the necessity of developing dressings and sauces using mulberry fruit.

• The Korea Journal of Herbology
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• v.30 no.1
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• pp.19-24
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• 2015

Objectives : This study was carried out to know the necessity of freezing and boiling process of Gastrodiae Rhizoma. Also we need to evaluate Gastrodia elata floral axis as a product ingridients. Methods : Frozen Gastrodiae Rhizoma (GF1, GF2) and Gastrodia elata floral axis (GFA) were prepared. They were divided into samples (GF1 : frozen at the freezer, GF2; frozen and boiled for 10 hours, GFA; dried at 7 $0^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered. And we analyzed proximate compositions, free sugars, gastrodin, p-hydroxybenzyl alcohol and p-hydroxybenzyl aldehyde content, phenolic and flavonoid, electron donating ability and nitrate scavenging activity and antioxidant activity. Results : In moisture, crude ash, fructose, glucose, sucrose, p-Hydroxybenzyl alcohol GF2 showed lower level than GF1. But GF2 showed higher content than GF1, in crude fat (0.8% > 0.19%), gastrodin ($8.84{\pm}0.58%$ > $4.18{\pm}0.73%$), and p-hydroxybenzyl aldehyde ($2.45{\pm}0.26%$ > $2.07{\pm}0.16%$) content, phenolic ($9.98{\pm}0.07%$ > $3.35{\pm}0.03%$) and flavonoid ($3.01{\pm}0.06%$ > $1.09{\pm}0.04%$) content, electro donating ability ($15.21{\pm}6.51%$ > $10.44{\pm}4.78%$), nitrate scavening activity ($20.43{\pm}5.30%$ > $13.62{\pm}5.78%$). GFA has a relatively lower key indicators component, but has a enough impact on antioxidant effect in phenolic ($11.85{\pm}0.08%$) and flavonoid content ($1.45{\pm}0.03%$), electron donating ability ($18.58{\pm}9.06%$) and nitrate scavenging activity ($19.41{\pm}9.90%$). Conclusions : In the view of proximate compositions, free sugars, functional component and antioxidant activity, the results indicated that boiling process is effective for the frozen Gastrodiae Rhizoma. And Gastrodia elata floral axis has a significantly functional components and antioxidant activity.

• The Research Journal of the Costume Culture
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• v.28 no.2
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• pp.265-284
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• 2020

This study aimed to analyze the performance of Disney-collaborated fashion lines based on online consumer reviews. To do so, the researchers employed text mining and network analysis to identify key words in the reviews of these products. Blogs, internet cafes, and web documents provided by Naver, Daum, and YoutTube were selected as subjects for the analysis. The analysis period was limited to one year after for the 2019. Data collection and analysis were conducted using Python 3.7, Textom, and NodeXL. The research terms in question were as follows: 'Disney fashion collaboration' and 'Frozen fashion collaboration'. Preliminary survey results indicated that 'Elsa's dress' was the most frequently mentioned term and that the domestic fashion brand Eland Retail was the most active in selling Disney branded clothing through its own brand. The writers of reviews for Disney-collaborated fashion products were primarily mothers with daughters. Their decision to purchase these products was based upon the following factors; price, size, stability of decoration, shipping, laundry, and retailer. The motives for purchasing the product were the positive response of the consumer's child and the satisfaction of the parents due to the child's response. The problems to be solved included insufficient quantity of supply, delay in delivery, expensive price considering the number of times children's clothes are worn, poor glitter decoration, faded color, contamination from laundry, and undesirable smells immediately after the purchase.

• Korean Journal of Food Science and Technology
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• v.20 no.5
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• pp.683-690
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• 1988

This study was conducted to determine the organoleptic and physical properties and carotenoid of commercial canned, frozen and freshly-made carrot juice. Samples were evaluated by sensory panel and measured for viscosity and acidity. For carotene analysis, HPLC of alpha- and beta-carotene, and spectrophotometry of total carotenoid content were used. Sensory evaluation indicated that the canned sample was less acceptable, especially for flavor and texture, than other juices, while forzen juice was considered as acceptable as freshly-made carrot juice. The canned product showed about 10 times higher viscosity and lower acidity than others. Between two kinds of frozen samples, one sample was the same as freshly-made sample for all parameters while the other showed less alpha-carotene content which was 2 times higher than that of canned one. Canned sample contained 70-77% of freshly-made or frozen samples in total carotenoid and beta-carotene content and 24% of freshly-made one in alpha-carotene. These results suggest that freezing process is a good preservation method for carrot juice with respect to sensory evaluation, physical property and carotenoid content.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.283-288
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• 2011

We surveyed the sanitary conditions for 17 cold and frozen food storage warehouses in Korea, using the following 5 inspections items: "putting into warehouse (A)", "prevention of cross-contamination (B)", "storage management (C)", "temperature control (D)", and "management of records and documents (E)", We included 20 detailed items. The results of distribution for frequency by five major inspection items showed that "(E)" was the highest, the next "(D)", "(C)"; and "(B)" was the lowest. In the correlation of inspection scores between total scores, "(B)" and "(C)" were highly related to the total score, therefore, the higher score of "(B)" or "(C)", the higher for the total score. In details of inspection items, "the management of cross-contamination upon taking product out of the warehouse" had the lowest score with a mean, of $2.67{\pm}1.80$, and also ranked as first of the 20 items.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.1869-1874
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• 2016

Background: Errors in surgical pathology diagnosis can have serious consequences for the patient. Since the final product of a surgical pathology lab is the report, errors can be picked by reviewing reports of cases. Aim: To determine the frequency and types of error in surgical pathology reports of cases signed out in 2014 in a laboratory in Karachi, Pakistan. Materials and Methods: All surgical pathology reports in which changes were made in the original report after sign out and an amended report was issued were included. Errors included: (1) misinterpretations; (2) missing critical information; (3) erroneous critical information; (4) misidentification; and (5) typographic errors. Results: Errors were identified in 210 cases (0.37%). These comprised 199 formalin fixed specimens and 11 frozen sections. The latter represented 3.8% of a total of 2,170 frozen sections. Of the 11 frozen section errors, 10 were misinterpretations. Of the 199 permanent specimens, 99 (49.7%) were misinterpretations, 65 (32.7%) belonged to missing critical information category, 8 (4%) belonged to erroneous critical information category, 8(4%) were misidentifications, 16(8%) were typographic errors while 3 cases (1.5%) were other errors. Most misinterpretations occurred in the gastro intestinal, liver and pancreato biliary tract (23.2%) and breast (13.1%). Another 87 cases were reviewed on the clinicians' request. However diagnosis after review remained the same as the original diagnosis. In 49 out of these (56.3%), additional workup was performed at the time of the review. Conclusions: Our findings were similar to other published studies. We need to develop documented procedures for timely review of cases to detect errors.

• Food Engineering Progress
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• v.21 no.4
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• pp.332-340
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• 2017

This study investigated the changes in the physicochemical properties of soybean sprout, radish, and pork loin during frozen Bibimbab production. The qualities of soybean sprout were affected by the blanching, thawing, and cooking processes, with the blanching process particularly regarded as an important process to attribute the overall quality of the soybean sprouts in the final product. High weight loss of radish was found in the thawing and cooking processes, while the weight loss was relatively lower than that of soybean sprout. However, mixing with hot rice can be attributed for the steep decrease in shear force of the radish. For pork meat, normally thermal treatment such as mixing with hot rice and cooking manifested quality deterioration. Based on the results, mixing process appeared to be the most important process which affected the final quality of the materials. To improve the quality of final frozen Bibimbab, therefore, it was recommended to freeze the food ingredient separately from rice prior to packaging, which warranted the follow up exploration.

• Journal of Embryo Transfer
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• v.33 no.4
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• pp.337-342
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• 2018

Cryopreservation is mainly used for preservation of boar sperm. However, this method stresses the sperm by reactive oxygen species (ROS), and the conception rate and the litter size are not more efficient than the liquid preservation of spermatozoa. Therefore, we use chitosan which is a natural product derived antioxidant compound. We used GnHA (chitosan+hyaluronic acid) and GnHG (chitosan hydrogel) as chitosan complexes to cryopreserve boar sperm for improve sperm metabolism and function. Sperm parameter (sperm motility, progressive motility, path velocity, straight-line velocity, curvilinear velocity) is measured by computer-assisted sperm analysis (CASA) using frozen sperm with GnHA or GnHG (0, 0.25, 0.5, 1 mg/mL), respectively. Also, lipid peroxidation analysis using malondialdehyde (MDA) is performed to confirm the antioxidative effect of chitosan in frozen spermatozoa. CASA analysis showed GnHA and GnHG are effective against cryopreserved boar sperm. And antioxidant effect is measured by lipid peroxidation analysis. GnHA and GnHG, which is chitosan complex are effective for boar sperm cryopreservation by antioxidant effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.