• 한국식품과학회지
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• 제35권1호
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• pp.92-96
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• 2003

반죽을 중종법으로 제조하여 1차발효 후 냉동생지 제조시 비타민 C의 양을 다르게 첨가하여 효모의 생균수, 제품의 부피, 비용적, 조직감 및 관능검사 등에 미치는 영향을 조사하였다. 효모의 생균수는 비타민 C를 100 ppm 첨가한 것에서 높은 생존율을 나타냈다. 비용적과 부피에서는 비타민 C를 150 ppm 첨가한 것에서 가장 높은 값을 나타냈다. 제품의 조직감에 미치는 영향은 비타민 C의 첨가량이 많을수록 높은 값을 모여 첨가량이 많을수록 부드럽지 못함을 나타냈다. 관능검사에서는 비타민 C를 100 ppm 첨가한 것이 높은 점수를 얻었다.

• 한국통신학회논문지
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• 제35권3B호
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• pp.440-452
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• 2010

소프트웨어 제품의 평가를 위해 국제표준 ISO/IEC 품질인증 시스템을 기반으로 국내 외 기관 및 연구소에서 품질에 대한 많은 방법론이 연구 및 적용되고 있으나, 복잡한 차원의 특수한 성질을 지닌 안티바이러스 소프트웨어를 평가하기에는 많은 문제를 동반한다. 따라서 본 논문에서는 적정 수준 이상의 요건을 갖춘 안티바이러스 소프트웨어의 품질평가 방법론을 마련하고자 평가항목 도출을 위한 프로세스와 정량화 방안을 정립하였으며 각 요인간의 상대적 중요도를 분석함으로써 가중치 정보를 객관화하였다. 정의된 정보(평가 항목, 가중치)를 기반으로 포털 사이트에서 수집한 공개용 안티바이러스 소프트웨어 70종에 대하여 리얼 테스트 환경에서 품질평가를 수행하였으며, 사용자들의 오랜 시간동안의 경험을 이용한 실증분석 결과 본 논문에서 정의한 평가항목과 가중치에 대한 정당성을 마련할 수 있었다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• 한국식품조리과학회지
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• 제24권1호
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• 한국인터넷방송통신학회논문지
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• 제15권6호
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• pp.303-309
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• 2015

건설공정 및 안전관리는 프로젝트 전 의사결정의 중요한 수단이며, 프로젝트의 비용과 자원, 위험 등의 중요한 관리도구로 제시되기 때문에 프로젝트 결과에 대한 분석 및 평가 자료는 기업의 중요한 자산으로 기록된다. 또한 차후 유사 프로젝트에 대한 의사결정 수단으로 위험요인을 반복적으로 줄이는 안전장치가 되고 있다. 컴포넌트 기반 소프트웨어는 모든 것을 새로 개발하지 않고 준비된 유용한 부분들을 재사용함으로써 새로운 소프트웨어 프로덕트를 구축하여 컴포넌트기반의 소프트웨어 제공을 통한 장기간 지속적/안정적 매출기반을 확보하고 다양한 애플리케이션을 개발 공급하여야 할 것이다. 따라서 본 논문에서는 이러한 문제점을 해결하기 위해서 마인드맵을 이용한 컴포넌트기반 소프트웨어 공급을 통하여 저비용 틈새시장 공략으로 건설공정의 다양성 추세에 따른 비즈니스 효율성을 위한 공정생성 및 변경의 용이성의 증대를 위한 건설공정관리 시스템을 제안한다.

• 복식문화연구
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• 제23권1호
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• pp.102-116
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• 2015

This study aimed to identify the effects of fashion brand extensions types, preannouncing and consumers' regulatory focus on preference towards extension products. To that end, the study used a 2 (fashion brand extension types: similar vs. non-similar) ${\times}2$ (preannouncing: near preannouncing vs. far preannouncing) ${\times}2$ (regulatory focus: promotion focus vs. prevention focus) three mixed elements. The subjects of the study were 280 men and women in their 20~40s living in Seoul and Chungnam province and total of 229 data were analyzed. Data were analysed with SPSS 19.0 program and three-way ANOVA, simple interaction effects and simple main effects analysis were conducted. The results of this study are as follows: First there were significant differences in preference based on fashion brand extension types and preannouncing. Second, there were significant interaction effects in preference between extension types of fashion brand and regulatory focus. But there was no difference in preference toward extension products according to types of preannouncing and regulatory focus. Lastly, fashion brand extension types, preannouncing and regulatory focus showed significant interaction effects on preference. Thus even in cases of non-similar brand extensions which carry more risk of failing, the appropriate marketing communication strategies such as preannouncing will result in brand preference. Also marketing activities should be comprehensive and strategical based on consumers' tendencies in order to derive positive evaluations.

• 한국식품영양학회지
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• 제20권3호
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• 한국식품조리과학회지
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• 제24권2호
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• pp.212-221
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• 2008

This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

• 대한금속재료학회지
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• 제48권12호
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• pp.1090-1096
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• 2010

This pitting corrosion study of welded joints of austenitic stainless steels (AISI 304L and 316L) has addressed the differentiating solidification mode using three newly introduced filler wires with a flux-cored arc welding process (FCAW). The delta ferrite (${\delta}$-ferrite) content in the welded metals increased with an increasing equivalent weight ratio of chromium/nickel ($Cr_{eq}/Ni_{eq}$). Ductility dip cracking (DDC) was observed in the welded metal containing ferrite with none of AISI 304L and 0.1% of AISI 316L. The potentiodynamic anodic polarization results revealed that the $Cr_{eq}/Ni_{eq}$ ratio in a 3.5% NaCl solution didn't much affect the pitting potential ($E_{pit}$). The AISI 316L welded metals with ${\ddot{a}}$-ferrite content of over 10% had a superior $E_{pit}$ value. Though the AISI 316L welded metal with 0.1% ferrite had larger molybdenum contents than AISI 304L specimens, it showed a similar $E_{pit}$ value because the concentration of chloride ions and the corrosion product induced severe damage near the DDC.

• 정보보호학회논문지
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• 제28권6호
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• pp.1523-1537
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• 2018

AI 스피커는 간단한 동작으로 음악재생, 온라인 검색 등 사용자에게 유용한 기능을 제공하고 있으며, 이에 따라 AI 스피커 시장은 현재 매우 빠른 속도로 성장하고 있다. 그러나 AI 스피커는 항시 사용자의 음성을 대기하고 있어 보안 위협에 노출될 경우 도청, 개인정보 노출 등 심각한 문제가 발생할 수 있다. 이에 모든 AI 스피커의 전반적으로 향상된 보안을 제공하기 위해 발생 가능한 보안 위협을 식별하고 체계적인 취약점 점검을 위한 방안이 필요하다. 본 논문에서는 점유율이 높은 제품 4개를 선정하여 보안위협모델링을 수행하였다. Data Flow Diagram, STRIDE, LINDDUN 위협모델링을 통해 체계적이고 객관적인 취약점 점검을 위한 체크리스트를 도출하였으며, 이후 체크리스트를 이용하여 실제 기기에 대한 취약점 점검을 진행하였다. 마지막으로 취약점 점검 결과 및 각 제품에 대한 취약점 비교 분석을 통해 AI 스피커의 보안성을 향상시킬 수 있는 방안을 제안하였다.