• 한국경영과학회지
• /
• 제35권2호
• /
• pp.89-114
• /
• 2010

This study empirically investigated the effects of the target costing system as well as information technology(IT) infrastructure on the knowledge management processes(i.e., socialization, externalization, combination and internalization) and the performance of a firm. This study also examined an impact of the social capital(i.e., inter-departmental communication, trust, cooperation and integration) on the adoption and development of the target costing and the IT infrastructure. The results of this study showed that inter-departmental communication, trust and integration have a significant positive impact on the adoption of the target costing. It was also found that the effects of inter-departmental communication and integration on the development of storage and transfer infrastructure are significant and positive. However, in the adoption of search infrastructure, only the impact of inter-departmental integration was significant. The results of regression analyses presented that the target costing has significant influence on the four processes of knowledge management. It was also observed that the effects of storage and transfer infrastructure on combination are significant and positive. In search infrastructure, the impact on combination and internalization was significant. According to the results of this study, it was found that when the adoption level of the target costing is high, search infrastructure mainly affects the three processes(i.e., socialization, combination and internalization). However, under a low adoption level of the target costing, the impact of storage and transfer infrastructure on the whole processes was significant and positive. Thus, it is assumed that storage and transfer infrastructure complements a low level of the target costing adoption through the active transfer and sharing of explicit and tacit knowledge.

• 한국식생활문화학회지
• /
• 제35권5호
• /
• pp.450-458
• /
• 2020

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

• 한국물환경학회지
• /
• 제20권6호
• /
• pp.692-697
• /
• 2004

Biological phosphorus removal is characterized by complex interactions between different intracellular components of energy as PHA. Therefore, fundamental understanding of the behavior of the intracellular components and their influence on the removal of phosphorus is essential before control strategies to stabilize the proper process. The purpose of this study is to investigate relationship between release of phosphorus and synthesis of intracellular storage polymer. Mass of stored intracellular storage polymer was 21.2 mg PHA/L, 28.8 mg PHA/g MLSS. And phosphorus release/intracellular storage polymer synthesis rate was 1.8545 mg stored polymer/mg Phosphate. In the aerobic phase, mass of PAOs synthesis is 49.37 mg PAOs/L. And PAOs fraction was 6.7-6.9%. Thus intracellular storage polymer synthesis by PAOs is calculated as 493mg PHA/g PAOs.

• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.605-615
• /
• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 대한안전경영과학회지
• /
• 제24권3호
• /
• pp.29-37
• /
• 2022

The development of technology related to the Fourth Industrial Revolution and the growth of the online market due to pandemic are continuing the growth of the logistics market for product delivery. If it is difficult to deliver the product directly to the customer during delivery, storage and delivery using the unmanned courier box are being carried out. However, existing storage boxes are not actively used due to lack of usability even though they have the advantage of storing goods and delivering non-face-to-face. In addition, existing courier boxes are not prepared for cold chain transportation. The unmanned delivery storage device with ICT cold chain technology should be developed to prepare for the transition to non-face-to-face society, to improve logistics efficiency and meet user's requirements. Also, it is necessary to consider the measures to reduce the safety problems that may occur during the use and maintenance of the automatic system. This study conducted a model-based analysis for the development of unmanned delivery storage devices with ICT cold chain technology, and conducted a study to derive the system development specifications that meet the requirements and secure safety and apply them to the development process.

• 한국컴퓨터정보학회논문지
• /
• 제14권4호
• /
• pp.9-17
• /
• 2009

본 논문에서는 운영체제 수준에서 에너지 절감과 함께 I/O 성능 개선을 목적으로 하여 소형 하드 디스크와 플래시 메모리를 이종의 저장 장치로 가지는 모바일 시스템에 대해 동적 부하 분산 기법을 제안한다. 제안 기법은 부하가 에너지 및 성능 효율적인 방법으로 하드디스크와 플래시 메모리의 이종성의 저장 장치 구성에 대해서 어떻게 효율적으로 분산될 수 있을 것인지를 발견하기 위하여 파일 배치 기법과 버퍼 캐시 관리 기법을 결합하는 접근법을 취한다. 제안한 기법은 폭넓은 시뮬레이션을 통해서 기존의 기법들과 비교하여 이종의 모바일 저장장치들에 대해서 더 개선된 실험 결과를 보이는 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제34권3호
• /
• pp.343-352
• /
• 2019

The aim of this study was to optimize the best recipe to make acorn bread containing milk as a functional food. The color value, textural, and sensory properties of the acorn bread added with 10~40% ratio of milk were measured to develop the best recipe. As a result, the L-value of color increased with the amount of milk added, but the a- and b-values decreased. As the textural measurement, the hardness increased with increasing milk added. Cohesiveness and springiness decreased, but the gumminess and brittleness increased with the addition of 20% milk, and decreased with further addition. The sensory evaluation revealed color, taste, and overall acceptances to have high scores at 20% addition of milk. Softness and chewiness were good at 10% addition. During the storage periods at room temperature, the L- and b-values increased with the addition of milk, whereas a-value decreased. In freezer storage, the L-value increased with milk content added, but the a- and b-values decreased during the storage periods. The textural properties increased during the storage at room temperature. The addition of milk decreased the cohesiveness and springiness, but the gumminess and brittleness increased significantly after one day storage. In freezer storage, all textural properties increased significantly during the storage periods, but the hardness decreased after two days storage. With the increasing amount of milk added increased the cohesiveness, springiness, and the gumminess except for four days, but decreased hardness and brittleness after two days storage. Therefore the addition of milk in acorn bread improved the textural properties significantly.

• 한국경영과학회:학술대회논문집
• /
• 한국경영과학회 2003년도 추계학술대회 및 정기총회
• /
• pp.81-84
• /
• 2003

The ability to determine the optimal frequencies and offsets for independent and unrestricted ordering cycles for multiple items can be very valuable for managing storage capacity constrained facilities in a supply chain. The complexity of this problem has resulted in researchers focusing on more tractable surrogate problems that are special cases of the base problem. Murthy et al. (European Journal of Operation Research 2003) developed insights leading to solution of the original problem and present a heuristic for offsetting independent and unrestricted ordering cycles for items to minimize their joint storage requirements. However, their study cannot find optimal solution due to the Greedy Heuristic solution procedure. In this paper, we present a complete procedure to find the optimal solution for the model with a integer programming optimization approach and genetic algorithm. Numerical examples are included to compare each model with that of Murthy et at. Research of this type may prove useful in solving the more general problem of selecting order policies to minimize combined holding, ordering, and storage costs.

• 경영과학
• /
• 제30권3호
• /
• pp.99-111
• /
• 2013

This paper studies the scheduling problem of storing and retrieving assembly blocks in a temporary storage yard. The objective is to minimize the number of relocations of blocks while the constraints for storage and retrieval time windows are satisfied. We present an integer programming model based on multi-commodity network flows, and the three revised models based on the properties of the problem. We show that the revised models are more efficient than the generic model through the numerical experiments.

• 경영과학
• /
• 제16권1호
• /
• pp.51-61
• /
• 1999

Pipeline is an important transportation mode for ail products. The popeline transportation and storage rates affect the popeline usage, and the popeline usage also affects the transportation revenue and operating costs of the popeline. The purpose of our study is to develop a decision support system simulating popeline transportation and storage rates for maximizing the utilization and profitability of the oil pipeline and apply it to the real situation. To do this, a simulation model to help the decision maker decide the rates of the oil pipeline is first proposed. Second, a simulation program is developed, which enables the user to evaluate the various scenarios of oil transportation and storage rates. Finally, this program is applied to the case study of oil industry in korea.