• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.32 no.4_1
• /
• pp.311-318
• /
• 2014

The data of buildings and structures take over large portions of the mapping database with large numbers. Furthermore, those shapes and attributes of building data continuously change over time. Due to those factors, the efficient methodology of updating database for following the most recent data become necessarily. This study has purposed on extracting needed data, which has been changed, by using overlaying analysis of new and old dataset, during updating processes. Following to procedures, we firstly searched for matching pairs of objects from each dataset, and defined the classification algorithm for building updating cases by comparing; those of shape updating cases are divided into 8 cases, while those of attribute updating cases are divided into 4 cases. Also, two updated dataset are set to be automatically saved. For the study, we selected few guidelines; the layer of digital topographic map 1:5000 for the targeted updating data, the building layer of Korea Address Information System map for the reference data, as well as build-up areas in Gwanak-gu, Seoul for the test area. The result of study updated 82.1% in shape and 34.5% in attribute building objects among all.

• Korean Journal of Food Science and Technology
• /
• v.50 no.3
• /
• pp.339-343
• /
• 2018

Effects of different drying processes, such as hot air drying (HA), superheated steam with hot air drying (SHS/HA), and superheated steam with far infrared radiation (SHS/FIR), on the properties of cherry tomatoes (Solanum lycopersicum var. cerasiforme) were studied. Characteristics of dried cherry tomatoes were determined by examining the water content, internal microstructure, and rehydration capacity under different drying processes. Moreover, ascorbic acid (AA) and lycopene levels were also measured to evaluate thermal damage caused by drying. Cherry tomatoes dried using both SHS/HA and SHS/FIR had water content and water activity similar to those of intermediate moisture food, indicating partial dehydration after combined drying processes. Although AA and lycopene levels decreased drastically after drying, tomatoes dried using SHS/FIR showed the lowest losses of AA and lycopene among samples. Cherry tomatoes dried using SHS/FIR showed a less compact internal cell structure than that of cherry tomatoes dried using HA and SHS/HA, resulting in the highest rehydration capacity. These results suggest that a combined drying process such as SHS/FIR is more effective than conventional hot air drying for the production of partially dried cherry tomatoes with improved quality attributes.

• Food Engineering Progress
• /
• v.22 no.4
• /
• pp.328-336
• /
• 2018

The aim of this study was to investigate the effect of pretreatments on quality of frozen peach. Pretreatments including steam blanching, water blanching, high pressure, and osmotic dehydration were applied to two varieties (Daeokgye and Hwangdo). Pretreated peaches were frozen and thawed at $-20^{\circ}C$ and $5^{\circ}C$, respectively. Steam blanching and osmotic dehydration with ascorbic acid reduced ${\Delta}E$ values without change of pH and acidity. Osmotic dehydration with sucrose decreased drip loss and increased brix. Freezing/thawing resulted in an increase of maximum force, while maximum force decreased with increasing time of steam and water blanching. Furthermore, osmotic dehydration with calcium chloride increased maximum force. High pressure decreased maximum force of Daeokgye and increased that of Hwangdo compared with non-treatment. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity were improved by pretreatment including steam blanching, blanching, and osmotic dehydration with ascorbic acid.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.28 no.6B
• /
• pp.653-663
• /
• 2008

The purpose of this study is to establish a database of weather, hydrology, point source pollution management, reservoir release and tillage management for SWAT model evaluation of Anseongcheon watershed ($370.1km^2$, the upstream of Gongdo water level gauging station), and to use them for the following research of future climate and land use change impact on streamflow and stream water quality. It is expected that the database can achieve the practical analysis of current watershed hydrologic and environmental condition. The model calibration and validation were conducted using the constructed database. The model results showed that the tillage management affected the temporal shift of pollutant loads, and changed the flow pattern of pollutant transport through cultivation area. It was identified that the April and May irrigation water supply from the agricultural reservoir also affected the streamflow of downstream. The data application of pollutants treatment facilities and tillage management of cultivation area showed about 10% difference in the simulation results of stream water quality. The data establishment of agricultural reservoir operation, the tillage management of cultivated area within the watershed and the attributes inclusion of pollutants treatment facilities were proved to be important in SWAT model evaluation. The results of model setup in this study are expected for more reliable model application in the following research of future climate and land use change impact on hydrology and stream water quality of the study watershed.

• Food Science and Preservation
• /
• v.31 no.1
• /
• pp.126-137
• /
• 2024

In this study, zinc oxide nanoparticles (ZnONPs) were synthesized using three distinct zinc salts: zinc acetate, zinc chloride, and zinc nitrate. These ZnONPs were subsequently utilized in the fabrication of carrageenan-ZnONPs (Car-ZnONPs) composite films. The study assessed influence of the various ZnONPs on the morphological, water vapor barrier, color, optical, and antimicrobial properties of the Car-ZnONPs composite films. The surface morphology and UV-blocking attributes of the composite films were affected by the type of ZnONPs used, but their surface color, transparency, and chemical structure remained unaltered. The composite film's thickness and elongation at break (EB) significantly increased, while the tensile strength significantly decreased. In contrast, film's elastic modulus (EM) and water vapor permeability coefficient (WVP) showed no significant difference. All the composite films with added ZnONPs demonstrated potent antibacterial activity against Escherichia coli O157:H7 and Listeria monocytogenes . Among the carrageenan-based composite films, Car-ZnONPs^ZC showed the highest antibacterial and UV-blocking properties, and its elongation at break was significantly higher than that of the pure carrageenan films. This suggests that ZnONPs composite films have the potential to be used as an active packaging film, preserve the safety of the packaged food and extend shelf life.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.934-947
• /
• 2011

The purpose of this study is to analyze products for good taste and convenience, which become an engine to constantly create customers. In addition, this study is aimed at investigating the relationship between the selective attributes of Home Meal Replacement, the perceived utilitarian value, and the repurchase intention, and drawing new suggestions on the Home Meal Replacement market from a new marketing perspective. Based on a total of 215 samples, this study reviewed the reliability and fitness of the research model and verified a total of 5 hypothesized using the Amos program. The result of study modeling was GFI=0.905, AGFI=0.849, NFI=0.889, CFI=0.945, and RMR=0.0.092 at the level of $x^2$=230.22 (df=126, p<0.001). First, the food quality (${\beta}$=0.221), convenience (${\beta}$=0.334), packing (${\beta}$=0.278), and employee service (${\beta}$=0.204) of home meal replacement consideration attributes had a positive (+) influence on perceived utilitarian value. Second, perceived utilitarian value (${\beta}$=0.584) had a positive (+) influence on repurchase intention. The factors to differentiate one company from other competitors in terms of the utilitarian value are the quality of food, convenience, wrapping, and services by employees. This study has illustrated the need to focus on the development of a premium menu to compete with other companies and to continue to research and develop nutritious foods that are easy to cook. Moreover, the key factors to have a distinct and constant competitive edge over other companies are the alleviation of consumer anxiety over wrapping container materials, the development of more designs, and the accumulation of service know-how. Therefore, it is necessary for a company to strongly develop the key factors based on its resources as a core capability.

• Journal of Global Scholars of Marketing Science
• /
• v.17 no.3
• /
• pp.1-19
• /
• 2007

1. Purpose Rural tourism is made by individuals with different characteristics, needs and wants. It is important to have information on the characteristics and preferences of the consumers of the different types of existing rural accommodation. The stud aims to identify the determinants of consumer preference by type of accommodations. 2. Methodology 2.1 Sample Data were collected from 1000 people by telephone survey with three-stage stratified random sampling in seven metropolitan areas in Korea. Respondents were chosen by sampling internal on telephone book published in 2006. We surveyed from four to ten-thirty 0'clock afternoon so as to systematic sampling considering respondents' life cycle. 2.2 Two-step cluster Analysis Our study is accomplished through the use of a two-step cluster method to classify the accommodation in a reduced number of groups, so that each group constitutes a type. This method had been suggested as appropriate in clustering large data sets with mixed attributes. The method is based on a distance measure that enables data with both continuous and categorical attributes to be clustered. This is derived from a probabilistic model in which the distance between two clusters in equivalent to the decrease in log-likelihood function as a result of merging. 2.3 Multinomial Logit Analysis The estimation of a Multionmial Logit model determines the characteristics of tourist who is most likely to opt for each type of accommodation. The Multinomial Logit model constitutes an appropriate framework to explore and explain choice process where the choice set consists of more than two alternatives. Due to its ease and quick estimation of parameters, the Multinomial Logit model has been used for many empirical studies of choice in tourism. 3. Findings The auto-clustering algorithm indicated that a five-cluster solution was the best model, because it minimized the BIC value and the change in them between adjacent numbers of clusters. The accommodation establishments can be classified into five types: Traditional House, Typical Farmhouse, Farmstay house for group Tour, Log Cabin for Family, and Log Cabin for Individuals. Group 1 (Traditional House) includes mainly the large accommodation establishments, i.e. those with ondoll style room providing meals and one shower room on family tourist, of original construction style house. Group 2 (Typical Farmhouse) encompasses accommodation establishments of Ondoll rooms and each bathroom providing meals. It includes, in other words, the tourist accommodations Known as "rural houses." Group 3 (Farmstay House for Group) has accommodation establishments of Ondoll rooms not providing meals and self cooking facilities, large room size over five persons. Group 4 (Log Cabin for Family) includes mainly the popular accommodation establishments, i.e. those with Ondoll style room with on shower room on family tourist, of western styled log house. While the accommodations in this group are not defined as regards type of construction, the group does include all the original Korean style construction, Finally, group 5 (Log Cabin for Individuals)includes those accommodations that are bedroom western styled wooden house with each bathroom. First Multinomial Logit model is estimated including all the explicative variables considered and taking accommodation group 2 as base alternative. The results show that the variables and the estimated values of the parameters for the model giving the probability of each of the five different types of accommodation available in rural tourism village in Korea, according to the socio-economic and trip related characteristics of the individuals. An initial observation of the analysis reveals that none of variables income, the number of journey, distance, and residential style of house is explicative in the choice of rural accommodation. The age and accompany variables are significant for accommodation establishment of group 1. The education and rural residential experience variables are significant for accommodation establishment of groups 4 and 5. The expenditure and marital status variables are significant for accommodation establishment of group 4. The gender and occupation variable are significant for accommodation establishment of group 3. The loyalty variable is significant for accommodation establishment of groups 3 and 4. The study indicates that significant differences exist among the individuals who choose each type of accommodation at a destination. From this investigation is evident that several profiles of tourists can be attracted by a rural destination according to the types of existing accommodations at this destination. Besides, the tourist profiles may be used as the basis for investment policy and promotion for each type of accommodation, making use in each case of the variables that indicate a greater likelihood of influencing the tourist choice of accommodation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.4
• /
• pp.593-601
• /
• 2016

This study was carried out to establish an effective marketing strategy based on Importance-Performance Analysis (IPA) of rice-convenience foods. IPA is one of the most efficient and simple methods to evaluate product quality. Data were collected from 652 people (320 males and 332 females) and analyzed by SPSS 19.0. Subjects consumed rice-convenience foods as a snack substitute (19.3%), breakfast (20.7%), lunch (37.4%), dinner (15.2%), and late-night meal (7.4%). The purpose for consumption of rice-convenience foods were as follows: light meal (34.8%), lack of time to prepare meal (42.2%), favorite restaurant is not nearby (2.3%), save money (3.4%), and outdoor activities (9.7%). All attributes about rice-convenience foods were categorized into intrinsic property and extrinsic property. As a result of factor analysis, health, sensibility, and diversity factors were extracted from intrinsic property. In addition, dependence and appearance factors were drawn from extrinsic property. In analyzing the differences between importance and performance, there were significant differences; 16 items in the intrinsic property (P<0.01), and 10 items in the extrinsic property (P<0.001). The IPA matrix is composed of four quadrants, and each represents different strategies; the first, 'keep up the good work', the second, 'possible overkill', the third, 'low priority for management', and the fourth, 'concentrate management'. As a result, factors of rice-convenience foods positioned in the fourth quadrant were 'safety (from food additives, etc.)' and 'price' in the intrinsic property and 'nutrition label' and 'safety of packaging material' in the extrinsic property. They need to be improved immediately. In this study, rice-convenience food factors for continuous maintenance and concentrative improvement were compared by IPA. Based upon the results of this study, it is necessary to develop methods to make efficient use of limited resources and practical marketing strategies.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.43 no.1
• /
• pp.61-68
• /
• 2017

The key quality attributes of the pressed powder, one of base makeup products, are skin-affinity and spreadability. In general, there was a limit to meet skin-affinity and spreadability simultaneously, which are opposite attributes each other. In this study, air jet mill process was tried to satisfy two main properties. Skin-affinity was improved by a wet coating of sericite with a mixture of lauroyl lysine (LL) and sodium cocoyl glutamate (SCG). The application of mono-dispersed polymethyl methacrylate (PMMA) and diphenyl dimethicone/vinyl diphenyl dimethicone/silsesquioxane crosspolymer (DDVDDSC) improved both qualities. Air jet mill process has been mainly applied in the pharmaceutical and food industries, and is a method used for processing powder materials in cosmetic field. In this study, we were able to complete makeup cosmetics with an optimum particle size $6.8{\mu}m$ by combining the air jet mill process at the manufacturing stage. It was confirmed that the Ti element was uniformly distributed throughout the cosmetics by EDS mapping, and that the corners of the tabular grains were rounded by SEM analysis. It is considered that this can provide an effect of improving the spreadability when the cosmetic is applied to the skin by using a makeup tool. LL with excellent skin compatibility and SCG derived from coconut with little skin irritation were wet coated to further enhance the adhesion of sericite. SEM images were analyzed to evaluate effect of the dispersion and uniformity of PMMA on spreadability. With the spherical shapes of similar size, it was found that the spreading effect was further increased when the distribution was homogeneously mono-dispersed. The dispersion and spreadability of PMMA were confirmed by measuring the kinetic friction and optimal content was determined. The silicone rubber powder, DDVDDSC, was confirmed by evaluating the hardness, spreading value, and drop test. Finally, it was found that the dispersion of PMMA and silicone rubber powder affected spreadability. Such makeup cosmetics have excellent stability in drop test while having appropriate hardness, and good stability over time. Taken together, it is concluded that air jet mill process can be utilized as a method to improve skin-affinity and spreadability of the pressed powder.

• Food Science of Animal Resources
• /
• v.26 no.4
• /
• pp.411-417
• /
• 2006

This study was conducted to evaluate the physicochemical properties of pork loin marinated with a solution of Nan and sodium tripolyphosphate, and the sensory attributes of tomato sauce-stewed products using marinated loin. Pork loin samples were cut $(3{\times}3{\times}2cm)$ and assigned to 3 treatment groups [C; unmarinated control (100% distilled water), T1; 10% sodium chloride, T2; 10% sodium chloride + 3% sodium tripolyphosphate]. Samples were marinated for 24hr at $5^{\circ}C$. The uptake of marinade in the treatment groups was significantly greater (p<0.05) than that of C, however no significant difference between the two treatments was observed. Cooking losses were highest (p<0.05) for T1, while lowest (p<0.05) for T2. All marinated loins had a significantly higher (p<0.05) yield than the control. The pH of the marinade solution ranged from 7.00 for T1 to 8.47 for T2. The two marinated loins had a significantly higher (p<0.05) $pH_{24}$ than the control. The water holding capacity (WHC) was highest for T2, and lowest for T1. CIE $L^*,\;a^*,\;b^*$ tended to be slightly higher in the control than either treatment group. The shear force value $(kg/cm^2)$ of yaw meat did not differ between the control and marinated muscle samples. However, cooked meat had a significantly lower (p<0.05) shear force value in T2 than C and T1. Hardness values were significantly lower (p<0.05) for both treatments compared with the control. There were no differences in texture profile, except hardness, between the control and the two treatments. Regarding the sensory evaluation of tomato sauce-stewed products manufactured with marinated pork loin, the treatment groups scored marginally well in tenderness, juiciness and overall acceptability, while the flavor score of the control was significantly higher than those of T1 and T2.