• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.198-203
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• 2006

Recently, the construction wastes increase rapidly due to the revitalization of reconstruction and redevelopment, the development of new urbanization of large housing development, the expansion of social infrastructure, and so on. To solve rapid increase of construction waste, the government established "the rule on the promotion of recycling of construction waste" in December, 2003. According to the rule, construction wastes can be recycled by either processing on commission or discharger of construction waste. However, most of construction waste can be recycled by processing on commission. One of the most reason is that it is difficult for proving economic effect of site recycling by discharger. This study investigated and analyzed in a generation and disposal process, status of recycling, and procedure and process of site recycling of construction waste. Also, this study proved the validation of site recycling for construction waste as economic efficiency is analyzed through the case study of site recycling at large housing development district. The results of this study can utilize the establishment of policy and basic data of feasibility for site recycling of construction waste.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• KDI Journal of Economic Policy
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• v.45 no.3
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• pp.1-24
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• 2023

This paper empirically examines the relationship between inter-Korean trade and inter-Korean relations over the past three decades. It asks two questions: (1) Does inter-Korean trade contribute to improved inter-Korean relations and peace on the Korean Peninsula? (2) Does improved inter-Korean relations lead to increased inter-Korean trade? The study employs a time-series causal relationship analysis methodology to answer these questions. The findings show that during the progressive government's reign, inter-Korean trade was not impacted by inter-Korean relations. This is due to the implementation of a political-economic separation policy towards North Korea. Moreover, the increase in general trade and processing on commission did enhance inter-Korean relations, reflecting the "inclusive policy" aimed at achieving peace on the Korean Peninsula through inter-Korean trade. In contrast, during the conservative government's reign, inter-Korean relations had a direct impact on inter-Korean trade, with deteriorating relations leading to a significant decrease in trade. This was due to the implementation of North Korea policies that were linked to politics and the economy.

• International Journal of Computer Science & Network Security
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• v.23 no.10
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• pp.57-66
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• 2023

Since 2009, Morocco has had a law governing the processing of personal data, the law 09-08, and a supervisory authority, the CNDP (National Commission for the Protection of Personal Data). Since May 2018, the European General Regulation on the Protection of Personal Data (GDPR) entered into force, which applies outside the EU in certain cases and therefore to certain Moroccan companies. The question of the protection of personal data is primarily addressed to the customer. The latter may not only be a victim of crime linked to ICT, but also have to face risks linked to the collection and abusive processing of his personal data by the private and public sectors. Often the customer does not really know how their data is stored, nor for how long and for what purpose. This fact raises the question of satisfying customer requirements, in particular for organizations that have adopted a quality approach based on ISO 9001 standard.In order to master these constraints, Moroccan companies have to adopt strategies based on modern quality management techniques, especially the adoption of principles issued from the international standard ISO 9001 while being confirmed by the law 09-08. It is through ISO 9001 and the law 09-08 that these companies can refer to recognized approaches in terms of quality and compliance. The major challenge for these companies is to have a Quality approach that allows the coexistence between the law 09-08 and ISO 9001 standard and this article deals within this specific context.

• Journal of Radiation Protection and Research
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• v.26 no.3
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• pp.215-224
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• 2001

In order to comply with revised national regulationson radiological protection and to implement recent nuclear data and dose conversion factors, KOPEC developed a new point kernel gamma and beta ray shielding analysis computer program. This new code, named VisualShield, adopted mass attenuation coefficient and buildup factors from recent ANSI/ANS standards and flux-to-dose conversion factors from the International Commission on Radiological Protection (ICRP) Publication 74 for estimation of effective/equivalent dose recommended in ICRP 60. VisualShieid utilizes graphical user interfaces and 3-D visualization of the geometric configuration for preparing input data sets and analyzing results, which leads users to error free processing with visual effects. Code validation and data analysis were performed by comparing the results of various calculations to the data outputs of previous programs such as MCNP 4B, ISOSHLD-II, QAD-CGGP, etc.

• Nuclear Engineering and Technology
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• v.45 no.3
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• pp.277-294
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• 2013

In the early 1980s, attention focused on the possibility that pressurized thermal shock (PTS) events could challenge the integrity of a nuclear reactor pressure vessel (RPV) because operational experience suggested that overcooling events, while not common, did occur, and because the results of in-reactor materials surveillance programs showed that RPV steels and welds, particularly those having high copper content, experience a loss of toughness with time due to neutron irradiation embrittlement. These recognitions motivated analysis of PTS and the development of toughness limits for safe operation. It is now widely recognized that state of knowledge and data limitations from this time necessitated conservative treatment of several key parameters and models used in the probabilistic calculations that provided the technical of the PTS Rule, 10 CFR 50.61. To remove the unnecessary burden imposed by these conservatisms, and to improve the NRC's efficiency in processing exemption and license exemption requests, the NRC undertook the PTS re-evaluation project. This paper provides a synopsis of the results of that project, and the resulting Alternate PTS rule, 10 CFR 50.61a.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.219-228
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• 2019

This study summarized processing factor (PF) by the stage of rice and barley processing based on JMPR reports from 2006 to 2016. We compared PF of 17 pesticides in rice products during the processing of rice grain, husked rice, polished rice, hulls, bran and cooked rice. Among the 17 pesticides, 12 pesticides except for 5 pesticides such as acephate, methamidophos, glufosinate, quinclorac and sulfoxaflor mostly decreased in pesticides when rice grain processed into brown rice. Pesticides tended to be partially reduced when processed from husked rice to polished rice. However, hulls and bran produced during the milling process were concentrated. Acephate and others, 5 pesticides are systemic pesticides, and pesticides are penetrated into foods, and a large amount of pesticides was not removed during the milling process. The remaining pesticide residues in polished rice were mostly removed after processing into cooked rice, and trace amounts of pesticide residues remained. In the comparison of 23 pesticides PF during the processing of barley products (pearl barley, flour, short, malt, beer, hulls and bran). Most of the pesticide except for 4 pesticide (ethephon, pyraclostrobin, penthiopyrad, sulfoxaflor), which are systemic pesticides, decreased during the process of pearl barley production out of the barley grain. The pesticide in the malt, which was made by steeping pearl barley was concentrated but when processed into beer, pesticide was remained only in trace amounts.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.47 no.2
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• pp.21-29
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• 2024

Fueled by international efforts towards AI standardization, including those by the European Commission, the United States, and international organizations, this study introduces a AI-driven framework for analyzing advancements in drone technology. Utilizing project data retrieved from the NTIS DB via the "drone" keyword, the framework employs a diverse toolkit of supervised learning methods (Keras MLP, XGboost, LightGBM, and CatBoost) enhanced by BERTopic (natural language analysis tool). This multifaceted approach ensures both comprehensive data quality evaluation and in-depth structural analysis of documents. Furthermore, a 6T-based classification method refines non-applicable data for year-on-year AI analysis, demonstrably improving accuracy as measured by accuracy metric. Utilizing AI's power, including GPT-4, this research unveils year-on-year trends in emerging keywords and employs them to generate detailed summaries, enabling efficient processing of large text datasets and offering an AI analysis system applicable to policy domains. Notably, this study not only advances methodologies aligned with AI Act standards but also lays the groundwork for responsible AI implementation through analysis of government research and development investments.