• Journal of Korea Port Economic Association
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• v.39 no.1
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• pp.1-16
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• 2023

As the transfer of cargo functions to Gwangyang Port is completed, Yeosu Port has established a vision to become a hub for maritime tourism in Korea. Revitalization of the marine tourism industry through cruise development is recognized as a major strategy. Major domestic cruise tourism ports (Busan Port, Jeju Port, Incheon Port) have established a basic plan for fostering port cruises in response to the "Basic Plan for the Promotion of the Cruise Industry" established in 2016. However, the plan for Yeosu Port is insufficient. The cruise tourism industry, which is in recession due to Corona 19, is expected to recover due to with-Corona and Post-Corona. Therefore, Yeosu Port needs to take the lead in promoting the cruise industry to prepare for this. Accordingly, this study intends to derive evaluation items for the fostering of the Yeosu Port cruise industry through prior research and the gathering of expert opinions. An IPA (Importance Performance Analysis) analysis is conducted to identify problems and suggest promoting policies for the Yeosu Port cruise industry. According to the IPA analysis results, in the major categories, the creation of cruise infrastructure, and the establishment of a support system were evaluated as weak items (high importance but low satisfaction), and sub-categories corresponding to the two major categories were identified as weak points. Based on the results of this analysis, measures to promote the cruise industry in Yeosu Port were presented as cruise infrastructure, route expansion, tourism product development, and support system. This study is expected to be utilized when establishing policies for constructing Yeosu Port as the hub port of maritime tourism in Korea.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.4
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• pp.349-354
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• 2023

Sunscreen is a product that protects against ultraviolet rays by blocking and scattering ultraviolet rays, and has now become a daily necessity beyond cosmetics. Applying sunscreen is a common and easy way to prevent skin damage caused by ultraviolet rays. Due to its significance, the evaluation of sunscreen has evolved since its regulation by the FDA in 1978, progressing to standardized methods established by ISO. Additionally, to assess the loss of sunscreen due to activities such as water exposure or sweating, the Ministry of Food and Drug Safety in Korea and ISO have established protocols for evaluating the water-resistant sun protection factor (SPF). However, existing evaluations of water resistance have been mainly confined to test methods involving plain water, and methods accounting for the impact of seawater during activities like beach leisure, sports, and recreation are yet to be established. Based on the existing guidelines for testing the water-resistant UV protection index, this study compared the water-resistant UV protection index in water, artificial seawater (salt water) and natural seawater (sea water) to evaluate the UV protection index in real-world situations such as marine leisure, sports, and leisure activities. Through these results, we were able to compare the differences between water resistance sun protection index tests in ordinary water, artificial seawater, and natural seawater, and suggest a method for water resistance sun protection index tests using natural seawater.

• Economic and Environmental Geology
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• v.25 no.3
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• pp.337-349
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• 1992

The Tertiary basins in Korea have widely been studied by numerous researchers producing individual results in sedimentology, paleontology, stratigraphy, volcanic petrology and structural geology, but interdisciplinary studies, inter-basin analysis and basin-forming process have not been carried out yet. Major work of this study is to elucidate evidences obtained from different parts of a basin as well as different Tertiary basins (Pohang, Changgi, Eoil, Haseo and Ulsan basins) in order to build up the correlation between the basins, and an overall picture of the basin architecture and evolution in Korea. According to the paleontologic evidences the geologic age of the Pohang marine basin is dated to be late Lower Miocence to Middle Miocene, whereas other non-marine basins are older as being either Early Miocene or Oligocene(Lee, 1975, 1978: Bong, 1984: Chun, 1982: Choi et al., 1984: Yun et al., 1990: Yoon, 1982). However, detailed ages of the Tertiary sediments, and their correlations in a basin and between basins are still controversial, since the basins are separated from each other, sedimentary sequence is disturbed and intruded by voncanic rocks, and non-marine sediments are not fossiliferous to be correlated. Therefore, in this work radiometric, magnetostratigraphic, and biostratigraphic data was integrated for the refinement of chronostratigraphy and synopsis of stratigraphy of Tertiary basins of Korea. A total of 21 samples including 10 basaltic, 2 porphyritic, and 9 andesitic rocks from 4 basins were collected for the K-Ar dating of whole rock method. The obtained age can be grouped as follows: $14.8{\pm}0.4{\sim}15.2{\pm}0.4Ma$, $19.9{\pm}0.5{\sim}22.1{\pm}0.7Ma$, $18.0{\pm}1.1{\sim}20.4+0.5Ma$, and $14.6{\pm}0.7{\sim}21.1{\pm}0.5Ma$. Stratigraphically they mostly fall into the range of Lower Miocene to Mid Miocene. The oldest volcanic rock recorded is a basalt (911213-6) with the age of $22.05{\pm}0.67Ma$ near Sangjeong-ri in the Changgi (or Janggi) basin and presumed to be formed in the Early Miocene, when Changgi Conglomerate began to deposit. The youngest one (911214-9) is a basalt of $14.64{\pm}0.66Ma$ in the Haseo basin. This means the intrusive and extrusive rocks are not a product of sudden voncanic activity of short duration as previously accepted but of successive processes lasting relatively long period of 8 or 9 Ma. The radiometric age of the volcanic rocks is not randomly distributed but varies systematically with basins and localities. It becomes generlly younger to the south, namely from the Changgi basin to the Haseo basin. The rocks in the Changgi basin are dated to be from $19.92{\pm}0.47$ to $22.05{\pm}0.67Ma$. With exception of only one locality in the Geumgwangdong they all formed before 20 Ma B.P. The Eoil basalt by Tateiwa in the Eoil basin are dated to be from $20.44{\pm}0.47$ to $18.35{\pm}0.62Ma$ and they are younger than those in the Changgi basin by 2~4 Ma. Specifically, basaltic rocks in the sedimentary and voncanic sequences of the Eoil basin can be well compared to the sequence of associated sedimentary rocks. Generally they become younger to the stratigraphically upper part. Among the basin, the Haseo basin is characterized by the youngest volcanic rocks. The basalt (911214-7) which crops out in Jeongja-ri, Gangdong-myon, Ulsan-gun is $16.22{\pm}0.75Ma$ and the other one (911214-9) in coastal area, Jujon-dong, Ulsan is $14.64{\pm}0.66Ma$ old. The radiometric data are positively collaborated with the results of paleomagnetic study, pull-apart basin model and East Sea spreading theory. Especially, the successively changing age of Eoil basalts are in accordance with successively changing degree of rotation. In detail, following results are discussed. Firstly, the porphyritic rocks previously known as Cretaceous basement (911213-2, 911214-1) show the age of $43.73{\pm}1.05$ 및 $49.58{\pm}1.13Ma$(Eocene) confirms the results of Jin et al. (1988). This means sequential volcanic activity from Cretaceous up to Lower Tertiary. Secondly, intrusive andesitic rocks in the Pohang basin, which are dated to be $21.8{\pm}2.8Ma$ (Jin et al., 1988) are found out to be 15 Ma old in coincindence with the age of host strata of 16.5 Ma. Thirdly, The Quaternary basalt (911213-5 and 911213-6) of Tateiwa(1924) is not homogeneous regarding formation age and petrological characteristics. The basalt in the Changgi basin show the age of $19.92{\pm}0.47$ and $22.05{\pm}0.67$ (Miocene). The basalt (911213-8) in Sangjond-ri, which intruded Nultaeri Trachytic Tuff is dated to be $20.55{\pm}0.50Ma$, which means Changgi Group is older than this age. The Yeonil Basalt, which Tateiwa described as Quaternary one shows different age ranging from Lower Miocene to Upper Miocene(cf. Jin et al., 1988: sample no. 93-33: $10.20{\pm}0.30Ma$). Therefore, the Yeonil Quarterary basalt should be revised and divided into different geologic epochs. Fourthly, Yeonil basalt of Tateiwa (1926) in the Eoil basin is correlated to the Yeonil basalt in the Changgi basin. Yoon (1989) intergrated both basalts as Eoil basaltic andesitic volcanic rocks or Eoil basalt (Yoon et al., 1991), and placed uppermost unit of the Changgi Group. As mentioned above the so-called Quarternary basalt in the Eoil basin are not extruded or intruaed simultaneously, but differentiatedly (14 Ma~25 Ma) so that they can not be classified as one unit. Fifthly, the Yongdong-ri formation of the Pomgogri Group is intruded by the Eoil basalt (911214-3) of 18.35~0.62 Ma age. Therefore, the deposition of the Pomgogri Group is completed before this age. Referring petrological characteristics, occurences, paleomagnetic data, and relationship to other Eoil basalts, it is most provable that this basalt is younger than two others. That means the Pomgogri Group is underlain by the Changgi Group. Sixthly, mineral composition of the basalts and andesitic rocks from the 4 basins show different ground mass and phenocryst. In volcanic rocks in the Pohang basin, phenocrysts are pyroxene and a small amount of biotite. Those of the Changgi basin is predominant by Labradorite, in the Eoil by bytownite-anorthite and a small amount pyroxene.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.370-379
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• 2002

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).

• Food Science and Industry
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• v.53 no.1
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• pp.2-32
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• 2020

In recent years, significant importance has been given to chitooligosaccharides (COS) due to its potent notable biological applications. COS can be derived from chitosan which is commonly produced by partially hydrolyzed products from crustacean shells. In order to produce COS, there are several approaches including chemical and enzymatic methods which are the two most common choices. In this regard, several new methods were intended to be promoted which use the enzymatic hydrolysis with a lower cost and desired properties. Hence, the dual reactor system has gained more attention than other newly developed technologies. Enzymatic hydrolysis derived COS possesses important biological activities such as anticancer, antioxidant, anti-hypersentive, anti-dementia (Altzheimer's disease), anti-diabeties, anti-allergy, anti-inflammatory, etc. Results strongly suggest that properties of COS can be potential materials for nutraceutical, pharmaceutical, and cosmeceutical product development.

• Korean Chemical Engineering Research
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• v.62 no.1
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• pp.36-43
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• 2024

Fishing net waste (FNW) constitutes over half of all marine plastic waste and is a major contributor to the degradation of marine ecosystems. While current treatment options for FNW include incineration, landfilling, and mechanical recycling, these methods often result in low-value products and pollutant emissions. Importantly, FNWs, comprised of plastic polymers, can be converted into valuable resources like syngas and pyrolysis oil through pyrolysis. Thus, this study presents a process for generating high-purity hydrogen (H₂) by catalytically pyrolyzing FNW in a CO₂ environment. The proposed process comprises of three stages: First, the pretreated FNW undergoes Ni/SiO₂ catalytic pyrolysis under CO₂ conditions to produce syngas and pyrolysis oil. Second, the produced pyrolysis oil is incinerated and repurposed as an energy source for the pyrolysis reaction. Lastly, the syngas is transformed into high-purity H₂ via the Water-Gas-Shift (WGS) reaction and Pressure Swing Adsorption (PSA). This study compares the results of the proposed process with those of traditional pyrolysis conducted under N₂ conditions. Simulation results show that pyrolyzing 500 kg/h of FNW produced 2.933 kmol/h of high-purity H₂ under N₂ conditions and 3.605 kmol/h of high-purity H₂ under CO₂ conditions. Furthermore, pyrolysis under CO₂ conditions improved CO production, increasing H₂ output. Additionally, the CO₂ emissions were reduced by 89.8% compared to N₂ conditions due to the capture and utilization of CO₂ released during the process. Therefore, the proposed process under CO₂ conditions can efficiently recycle FNW and generate eco-friendly hydrogen product.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.39-44
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• 2011

This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.