• 농업과학연구
• /
• 제46권1호
• /
• pp.173-182
• /
• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• 디지털융복합연구
• /
• 제14권5호
• /
• pp.293-300
• /
• 2016

DRM 소프트웨어가 디지털 저작권을 적절히 보호해 주기 위해서는 필요한 기능에 대한 성숙도(completeness), 정확성(correctness), 타당성(appropriateness) 등이 준수되어야 한다. 따라서 관련 표준에 입각한 DRM 소프트웨어의 기능성 평가 방법의 체계화가 필수적으로 요구된다. 본 논문에서는 국제표준의 소프트웨어 품질평가 표준을 기반으로 DRM 소프트웨어의 성숙도, 정확성, 타당성을 포괄하는 기능적합성(Functional Suitability)에 관한 품질을 측정하는 모델을 구축하고자 하였다. 이를 위해 DRM 소프트웨어의 기반 기술과 기능적합성에 관한 품질 요구사항을 분석하여 국제표준을 기반으로 한 기능적합성 평가모델을 개발하였다. 본 연구를 통해 DRM 소프트웨어의 품질수준을 높이기 위한 기능적합성 평가 기준을 확보할 수 있을 것으로 사료된다. 향후 평가사례의 축적을 통해 본 DRM 소프트웨어 기능적합성 평가모델의 적합성과 타당성을 제고할 필요가 있다.

• 산업경영시스템학회지
• /
• 제27권2호
• /
• pp.1-9
• /
• 2004

This study aims to examine the relationship between total quality management(TQM) practices and operational performance perceived by employees who are in different functional organization types, R&D function and Non-R&D function organization in manufacturing companies. Operational performance is defined as the degree of operation efficiency in the perspective of quality, delivery, and cost. Our study showed that the significant elements of TQM practice were different depending on functional organization types. In case of R&D organization, the categories of customer focus and process management were the strongest significant predictors of operational performance. Therefore, the optimal TQM practices for R&D organization can be obtained in consideration of customer focus and process management.

• 한국포장학회지
• /
• 제12권2호
• /
• pp.109-115
• /
• 2006

In response to the continuous changes in current consumer demands and market trends for postharvest produces, the functional application for agricultural packaging is becoming increasely significant. This paper focuses on the overview of important changes in physical and chemical status related to postharvest physiology and applications of the functional packaging materials for maintaining the freshness of fruits after harvest. During postharvest treatment and storage periods, fresh fruits undergoes the ripening process in quality attributes of the fruit such as major changes of texture, color, and flavor. Major fruit packaging technologies are concerned with correct gas permeable film and functions of ethylene removal, antimicrobial, and antifogging substances to keep the effective freshness. Application guidelines for the functional packaging in fresh produces were studied.

• 대한안전경영과학회지
• /
• 제6권3호
• /
• pp.303-309
• /
• 2004

Many system devices for fluoroscopic and general X-ray studies in diagnostic radiographic system have been being changed from analog mode to digital mode. In addition, among diagnostic imaging and radiologic examinations, fluoroscopic studies that requires functional diagnosis is being widely used. The video recording method of fluoroscopic studies has been useful in functional image diagnosis and dynamic image observation, but the utility of its image quality is being reduced because of limitation in setting play segments of the video player, inconvenience of play, difficulties in preserving reproduced images, the change of image quality, etc. In order to complement these shortages, it is necessary to facilitate access to patient diagnosis information such as storing, editing and sharing functional diagnosis images in response to the trend of the digitalization of digital radiographic & fluoroscopic system(DRF). Thus this study designed and implemented a device of storing functional dynamic images real time using a computer rather than existing video recording, aiming at contribution to functional image diagnosis.

• 한국조리학회지
• /
• 제7권3호
• /
• pp.193-209
• /
• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• 경영과정보연구
• /
• 제3권
• /
• pp.99-131
• /
• 1999

The purpose of this study is to investigate relational benefits affecting the relationship quality and the existence of differences to which relational benefits are most important to the customers across the type of services that customer buys and customer's relationship orientation in how they orientate their relationships with service firms. The results of this study are summarized as follows: First, all relational benefits, economic, social, psychological, functional benefits, is related the relationship quality. Second, There is a difference in the perceived relative importance of relational benefits that customers will lead to the establishment of a long-term relationship across the type of service. The more service is customized, the less economic benefits affect relationship quality and the more psychological benefits affect relationship quality. however there isn't a difference in the effect of functional benefits on relationship quality across the types of service, functional benefits are a important benefits both situations. Third, There is a difference in the perceived relative importance of relational benefits that customer will lead to the establishment of a long-term relationship across customers. The more customers orientate their relationships with service firms, the more psychological benefits affect relationship quality. The less customers orientate their relationships with service firms, the more economic and functional benefits affect relationship quality. However there isn't a difference in the effect of social benefits on relationship quality across customers. In addition to, relationship orientation is related to demographic facets such as sex-type, age and income. Male is higher relationship orientation than female. The more customers are older, the more they orientate their relationships with service firms and the more customers have income, the more they orientate their relationships with service firms.

• 한국염색가공학회지
• /
• 제28권4호
• /
• pp.280-289
• /
• 2016

Silica microgel was prepared by sol-gel process and then functional groups, epoxy group and ethoxy group, were introduced on the particle by coupling treatment with 3-glysidoxypropyltrimethoxysilane. The functional silica microgel(functional SiGel) formation was identified using FT-IR spectrometry. Phase stability for DMF solution of functional SiGel, PU resin and pigment was evaluated by Turbiscan Lab. And physical properties of artificial suede including hand values, morphology and dyeing fastness were investigated. The mean particle size and the specific surface area of the functional SiGel were $0.77{\mu}m$ and $380m^2/g$. Mixture containing the functional SiGel, PU resin and pigment was more stable than the functional SiGel-free mixed solution. Artificial suede prepared by the functional SiGel had appearance and feeling close to natural suede. The migration fastness, the solvent wicking fastness and rubbing fastness of the artificial suede were enhanced to 4~5 grades, 4~5 grades and 3~4 grades, respectively.

• 동아시아식생활학회지
• /
• 제11권2호
• /
• pp.112-120
• /
• 2001

We evaluated chemical, sensory and mechanical properties of breads containing different amount of Paecilomyces japonica powder to provide the basic informations for the development of functional bread. The pH of dough with 2% Paecilomices japonica powder was the highest but the pH of dough with 3% Paecilomices japonica powder was the lowest. Baking loss rate of bread added 3% Paecilomices japonica powder was the lowest but that of bread added 1% Paecilomyces japonica powder was the highest in that. The result of sensory evaluation showed that bread added 1% Paecilomices japonica Powder was significantly more preferable in chewiness, mouth feel, texture quality and overall quality. Sensory properties of softness, wheat flour odor, moisture, and mouth feel were positively correlated with the acceptability. Mechanical properties of hardness and chewiness had negative correlation with sensory properties, but springiness, gumminess and brittleness had positive correlation with those. The results of various measurements and evaluations showed that the quality of bread containing the Paecilomices japonica powder could be well accepted organoleptically. And this in turn proves the possibility of functional bread by use of Paecilomices japonica.

• 종양간호연구
• /
• 제12권1호
• /
• pp.61-68
• /
• 2012

Purpose: This study aimed to investigate the influence of resilience and symptom experience on quality of life. Methods: Seventy five patients in an active treatment stage were recruited from 2 hospitals between October and December 2010. A survey including perceived health status, physical functional status, the symptom experience index, resilience, and the functional assessment of cancer therapy-colorectal (FACT-C) was completed. Results: The level of FACT-C was 86.61 (${\pm}18.91$), which was higher than for patients with colostomy, but lower than for patients in a rehabilitation stage. Participants without physical functional limitations showed higher level of both resilience and quality of life. Participants with bad health status showed a lower level of both resilience and quality of life and higher level of symptom experience. The quality of life was related to the level of resilience (${\beta}$=.373), symptom experience (${\beta}$=-.292), and perceived health status (${\beta}$=-3.961). Conclusion: Proactive nursing approaches to manage symptoms and to improve perceived health status would enhance the quality of life of colorectal cancer patients. Furthermore, various strategies to strengthen the level of resilience should be developed.