• Journal of Digital Convergence
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• v.12 no.11
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• pp.541-548
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• 2014

This study aims to examine how mobile instant messenger (MIM) usage pattern and MIM intensity influence MIM users' social capital. Total 253 MIM users in their 20's and 30's participated an online survey. Results showed that MIM frequency and network size affected bonding social capital. Meanwhile, MIM intensity was the only variable that influenced users' bridging social capital. Overall, the strength of strong ties in mobile media use was confirmed again. It was also confirmed that measuring the qualitative level of emotional attachment to the MIM (MIM intensity) was more important than gauging mere usage pattern when evaluating social capital enhancement through mobile media use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1264-1269
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• 2014

This study investigated the effects of rice starch addition, including native, acetylated, and hydroxypropy-lated rice starch, on the quality characteristics of instant fried noodles. Compared to 100% wheat flour (control), flours containing acetylated or hydroxypropylated rice starch showed reduced initial pasting temperatures as well as peak and breakdown viscosities as determined using a Rapid Visco-Analyzer (RVA). The addition of acetylated and hydroxylated rice starch as well as native rice starch increased cooked weight, volume, and water absorption of the fried noodles compared to control noodles. The addition of native rice starch tended to increase softness of noodles, whereas addition of acetylated or hydroxypropylated rice starch significantly lowered hardness, gumminess, and chewiness values. The results of the sensory evaluation indicate that noodles containing rice starch showed improved sensory characteristics such as color, appearance, flavor, taste, and texture. Especially, acetylated rice starch could be used to improve eating quality of instant fried noodles.

• Environmental Engineering Research
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• v.19 no.3
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• pp.283-287
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• 2014

Cultivation of microalgae using wastewater exhibits several advantages such as nutrient removal and the production of high valuable products such as lipid and pigments. With this study, two types of wastewater from instant noodle factory; mixed liquor suspended solids (MLSS) and effluents after sedimentation tank were investigated for green microalga Scenedesmus sp. cultivation under laboratory condition. Optimal wastewater dilution percentage was evaluated in 24 wells microplate. MLSS and effluent without dilution showed the highest specific growth rate (${\mu}$) of $1.63{\pm}0.11day^{-1}$ and $1.57{\pm}0.16day^{-1}$, respectively, in which they were significantly (p < 0.05) higher than Scenedesmus sp. grown in BG11 medium ($1.08{\pm}0.14day^{-1}$). Ten days experiment was also conducted using 2000 ml Duran bottle as culture vessel under continuous light at approximately 5000 lux intensity and continuous aeration. It was found that maximum biomass density of microalgae cultivated in MLSS and effluent were $344.16{\pm}105.60mg/L$ and $512.89{\pm}86.93mg/L$ respectively and there was no significant (p < 0.05) difference on growth to control (BG11 medium). Moreover, cultivation microalgae in wastewater could reduce COD in wastewater by 39.89%-73.37%. Therefore, cultivation of Scenedesmus sp. in wastewater from instant noodle factory can yield microalgae biomass production and wastewater reclamation using photobioreactor simultaneously.

• Journal of the Institute of Convergence Signal Processing
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• v.11 no.4
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• pp.255-262
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• 2010

Recently, we are living in the world of information and ubiquitous technology strayed away from the fixed network systems resulting in an increase of using mobile terminals which is convenient for mobility and functionality. Because the diversification of mobile devices to communicate between disparate mobile terminals is difficult, the two kinds of operating systems and hardware for data communication between the terminals is needed to convert the data. The proposed instant messenger design in MRP-S3C2440A (Windows CE 5.0) and Nexio XP30 (Windows CE .NET 4.1) were tested and applied. Usually the mobile terminal has an information on a central server. Sender terminal receives the message according to the characteristics of the terminal after converting was sent to the receiving terminal. Receiving-side terminal without a separate conversion process, it was the output terminals. This paper deals with the proposal and implementation of designing an instant messenger application program between the two different mobile terminals and network systems.

• Food Engineering Progress
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• v.14 no.1
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• pp.75-79
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• 2010

Partial least square regression (PLSR) was executed on curve data of force-deformation from back extrusion test and sensory data for commercial instant noodles. Sensory attributes considered were hardness (A), springiness (B), roughness (C), adhesiveness to teeth (D), and thickness (E). Eight and two kinds of fried and non-fried instant noodles respectively were used in the tests. Changes in weighted regression coefficients were characterized as three stages: compaction, yielding, and extrusion. Correlation coefficients appeared in the order of E>D>A>B>C, root mean square error of prediction D>C>E>B>A, and relative ability of prediction D>C>E>B>A. Overall, 'D' was the best in the correlation and prediction. 'A' with poor prediction ability but high correlation was considered good when determining the order of magnitude.

• Journal of the Korea Convergence Society
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• v.10 no.2
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• pp.41-48
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• 2019

The effects of HPMC (hydroxypropyl methylcellulose) on instant fried noodles regarding oil uptake and in vitro lipid digestibility were evaluated according to different viscosity levels, as well as the same apparent viscosity. The oil uptake and lipid digestibility decreased with the increasing HPMC viscosity and replacement level, demonstrating that the reduced oil uptake and lipid digestibility may be caused by the high viscosity of HPMC. Furthermore, the oil uptake and lipid digestibility of noodles with HPMC at both apparent viscosities decreased with the increasing viscosity of HPMC in spite of having the same apparent viscosity. As a result, the high viscosity of HPMC on instant fried noodles was more critical factor compared to apparent viscosity for lowering oil uptake and lipid digestibility.

• Journal of Korean Society for Quality Management
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• v.47 no.2
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• pp.345-365
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• 2019

Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.356-364
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• 2004

The preference and frequency of use on instant foods were investigated for university students studying tourism science. The most preferred instant food group was noodles, and Tangs, Baps, Gooks, Zooks, one-dishfoods were preferred in order. The most preferred instant food was Cupramyeon. The preference score on instant foods of Tangs, Gooks and One dish foods for male students significantly was higher than that of female students. Also, students majoring non-cooking like instant food more than those majoring culinary science (p<0.05). The highest frequency of use was shown in group of Baps and noodles, followed by one-dish food, Gooks, Tangs, Zooks in order. The largest number of students answered 'TV' and 'curiosity' to the question on the motives of use. The most students Purchased instant foods at 'convenience store' and 'small retail store'.

• Journal of Nutrition and Health
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• v.49 no.4
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• pp.247-257
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• 2016

Purpose: The aim of this study was to investigate the relationship between instant noodle intake and metabolic factors in Korean adults. Methods: Study subjects were 5,894 (male 2,293, female 3,601) aged 19~64 years who participated in the 2013~2014 KNHANES. Information on frequency and consumption of instant noodles was obtained by the food frequency questionnaires method in KNHANES (Korean National Health and Nutrition Examination Survey), and subjects were classified according to age, sex, and instant noodle consumption (INC). Results: The frequency and consumption of instant noodles was 1.2 times/week and 1.2 servings in subjects. High INC group (${\geq}1$ serving/week) was significantly younger in age compared with the low INC group (< 1 serving/week). However, the high INC group had significantly higher waist circumference, metabolic factors (triglyceride, cholesterol, and HDL-cholesterol), and dietary intake (energy intake, fat, and sodium density) compared with the low INC group. Hyperglycemia showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors, including age, gender, household income, education, smoking, and alcohol compared with the lowest quartile (OR: 1.4, 95% CI: 1.1-1.8). In female, abdominal obesity showed association with higher risk of highest quartile of INC after adjustments for multiple confounding factors compared with the lowest quartile (OR: 1.6, 95% CI: 1.2-2.2). Conclusion: Consumption of instant noodles was associated with increased prevalence of abdominal obesity and hyperglycemia in women. These findings suggest an association of instant noodle consumption status with metabolic risk.