• Textile Coloration and Finishing
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• v.3 no.1
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• pp.37-45
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• 1991

면직물의 Embossing 가공은 의류, 종이, 가죽 제품 등에 수요가 상당히 많고, Moire 및 Schreiner 가공은 의류에 이용되고 있다. 原布(grey)$\rightarrow$(2) 檢布(cloth inspection).標識(marking)$\rightarrow$((3) 節取(knotting), 修正(mending), 汚染빼기(stain removing)$\rightarrow$((4) 필이음(cloth sewing).rolling$\rightarrow$((5) 燒毛(singeing)v(6) 糊拔(desizing)$\rightarrow$((7) 水洗(washing)$\rightarrow$((8) 精練(scouring)$\rightarrow$((9) 水洗(washing)$\rightarrow$((10) 漂白(bleaching)$\rightarrow$((11) 水洗(washing)$\rightarrow$((12) 酸處理(souring)$\rightarrow$((13) 水洗(washing)$\rightarrow$((14) 打布(scutching)$\rightarrow$((15) 脫鹽素處理(dechlorination).水洗 (16) 螢光漂白(optical bleaching). 乾燥(drying)$\rightarrow$((17) Mercerizing.水洗.乾燥$\rightarrow$((18) 染色(dyeing).捺染(printing).水洗.乾燥$\rightarrow$((19) 樹脂液 padding 및 豫備乾燥$\rightarrow$((20) Embossing calendering(또는 moire calendering, schreiner miendering)$\rightarrow$((21) 熱處理(curing)$\rightarrow$((22) Soaping$\rightarrow$((23) 乾燥$\rightarrow$((24) 給混 (damping)$\rightarrow$((25) 幅내기$\rightarrow$((26) 最終檢布(final inspection)$\rightarrow$((27) 천접기(holding) $\rightarrow$((28) 整布(1필씩 짜르기)$\rightarrow$((29) 천감기(1필씩 또는 1권으로)$\rightarrow$((30) 商標붙이기(marking).包裝(packing).荷造(baling).出荷(forward)

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.1
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• pp.42-53
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• 1999

Global sourcing strategy is the one that apparel firms adopt in order to improve efficiency. Souring statesgies are not limited to the decision of sourcing country or vertical integration of sewing process Sourcing strategies include all the ecision of marketing process from the acquisition of fabric to distribution of products. The present study aims to analyze the soucing strategies of Korea apparel industry in global perspectives by applying transaction cost approach and aims to provide the implications for the future. The results are as follows ; (1) sourcing strategies in the dimension of domestic versus offshore soucing are determined by the experience in foreign business and the degree of fashionability of the product. (2) Firms tend to increase affshore soucing as they accumulate the experience in foreign business because they can decrease transaction costs as the perceived risks decrease (3) Also firms tend to source their products in foreign countries when the products are more fashionable. Brand loyalty of the product is a additional factor that increases the proportion of domestic sourcing. (4) Degree of vertical integration of sourcing is determined by the fashionability brand loyalty and the experience in foreign business. That is firms decrease the transaction costs by avoiding the investment to short life fashion products. However firms increase the control over the high reputation product by in house production. As the apparel firms tend to more marketing oriented and the national boundaries of business envrionment becomes permeable more efficient global sourcing strategies should be stablished, Besides the production costs nonproduction costs should be equallly considered in order to analyze the total costs.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.370-374
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• 1982

Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.236-242
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• 2010

The objective of this study was to investigate the potential of the application of kimchi LAB as starter culture in the production of fermented sausages. For this, the solid-state model media composed to simulate the substantial conditions of meat mixtures were fermented for 120 h after the treatment with different concentrations of kimchi (0.5, 1.0, 1.5, 3.0, and 5.0%) and lyophilized kimchi-powder (0.2 % and 0.5%). During the fermentation period, the growth of total viable cells and LAB, and the changes of pH and titratable acidity were investigated. The initial LAB counts ranged from 7.18 to 8.34 Log CFU/ mL for kimchi media and from 6.93 to 6.94 Log CFU/mL for kimchi-powder media depending on the added concentrations. The kimchi LAB in this study were not influenced by the immobilized condition for their adaptation and growth by showing no lag phase and thus acted similar as in the submerged medium. The initially increased counts reached around 9 Log CFU/ mL in 12 h independent of the concentrations of a ded kimchi. However, the growth and metabolic activity of kimchi-powder LAB were influenced by the immobilized condition. Supposedly, as the nutrient supply in solid-state depended solely on diffusion, these differences in the souring properties were caused by the LAB topography in the medium matrix. Nevertheless, the differences in the numbers of LAB between two media were less than 0.5 Log units and the pH drop in the solidstate batches was quite rapid and reached low values. Therefore, it can be assumed that kimchi and kimchi-powder LAB showed the utility as the substitute of commercial starter culture even without a rehydrating pretreatment.

• Advances in environmental research
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• v.10 no.1
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• pp.87-103
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• 2021

Anaerobic digestion (AD) refers to the biological process which can convert organic substrates to biogas in the absence of oxygen. The aim of this study was to determine the capability of feedstock to produce biogas and to quantify the biogas yield from different feedstocks. A co-digestion approach was carried out in a continuous stirred tank reactor operated under mesophilic conditions and at a constant organic loading rate of 0.0756 g COD/ L.day, with a hydraulic retention time of 25 days. For comparison, mono-digestion was also included in the experimental work. 2 L working volumes were used throughout the experimental work. The seed culture was obtained from composting as substrate digestion. When the feedstock was added to seeding, the biogas started to emit after three days of retention time. The highest volume of biogas was observed when the seeding volume used for 1000mL. However, the lowest volume of biogas yield was obtained from both co-digestion reactors, with a value of 340 mL. For methane yield, the highest methane production rate was 0.16 L CH4/mg. The COD with yield was at 8.6% and the lowest was at 0.5%. The highest quantity of methane was obtained from a reactor of Euphorbiaceae peel with added seeding, while the lowest methane yield came from a reactor of Euphorbiaceae stems with added seeding. In this study, sodium bicarbonate (NaHCO3) was used as a buffering solution to correct the pH in the reactor if the reactor condition was found to be in a souring or acidic condition.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.305-312
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• 2003

The effect of addition of ethanol and/or organic acid on slowing down the fermentation of Mul-kimchi was tested by measuring the changes in pH, acidity and counting the number of microorganisms in kimchi fermentation, and sensory evaluation were carried out. The addition of 0~5％ ethanol to kimchi delayed the decrease of pH and the delaying effect during kimchi fermentation was dependent on the ethanol concentration used. The pH of kimchi without ethanol decreased from 5.7 to 4.13, however, the pH of the kimchi added with 5％ ethanol only from 5.8 to 5.14. The increase of acidity in kimchi with 5％ ethanol was only 0.5~0.6％, while that without ethanol was 0.7~0.8％. Among the organic acids tested, adipic acid was found to be most effective on the prevention of kimchi souring. The Mul-kimchi added 2％ ethanol together with 0.1％ organic acid showed similar effect to that of organic acid alone in the change of pH and acidity. By the sensory evaluation, Mul-kimchi with 0.1％ adipic acid and 2％ ethanol was selected the most desirable one except control without any addition. And the numbers of total microbes, lactic bacteria and yeast count, showed the most effective inhibition in Mul-kimchi with 0.1％ adipic acid and 2％ ethanol.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.360-366
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• 2010

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.