• Journal of the Economic Geographical Society of Korea
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• v.19 no.4
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• pp.782-798
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• 2016

This paper discusses the European Union's smart specialization strategy and US manufacturing renaissance policy and then proposes new directions for regional industrial policy in Korea. The smart specialization strategy is summarized as the entrepreneurial self-discovery and strategic coordination; the manufacturing renaissance policy as the construction of industrial commons based on ecosystem; and Korea's regional industrial policy as the build-up of regional innovation system based upon industrial clusters. The policy cases of the EU and the United States demonstrate the fact that regional industrial policy should be geographically embedded. Also, they show the relevance of policy mix by linking industrial policy with innovation policy for cross-fertilization between different industry and technology. In addition, the state plays a role as a coordinator and mediator by embedding the democratic discipline into industrial ecosystems. Considering these points, regional industrial policy should be transformed into a platform system that can facilitate linkage between industry and technology.

• Nuclear Engineering and Technology
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• v.41 no.4
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• pp.493-520
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• 2009

During the last four decades, 16 Pressurized Water Reactors (PWR) and 4 Pressurized Heavy Water Reactors (PHWR) have been constructed and operated in Korea, and nuclear fuel technology has been developed to a self-reliant state. At first, the PWR fuel design and manufacturing technology was acquired through international cooperation with a foreign partner. Then, the PWR fuel R&D by Korea Atomic Energy Research Institute (KAERI) has improved fuel technology to a self-reliant state in terms of fuel elements, which includes a new cladding material, a large-grained $UO_2$ pellet, a high performance spacer grid, a fuel rod performance code, and fuel assembly test facility. The MOX fuel performance analysis code was developed and validated using the in-reactor test data. MOX fuel test rods were fabricated and their irradiation test was completed by an international program. At the same time, the PWR fuel development by Korea Nuclear Fuel (KNF) has produced new fuel assemblies such as PLUS7 and ACE7. During this process, the design and test technology of fuel assemblies was developed to a self-reliant state. The PHWR fuel manufacturing technology was developed and manufacturing facility was set up by KAERI, independently from the foreign technology. Then, the advanced PHWR fuel, CANFLEX(CANDU Flexible Fuelling), was developed, and an irradiation test was completed in a PHWR. The development of the CANFLEX fuel included a new design of fuel rods and bundles.. The nuclear fuel technology in Korea has been steadily developed in many national R&D programs, and this advanced fuel technology is expected to contribute to a worldwide nuclear renaissance that can create solutions to global warming.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.