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        검색결과 6

        1.
        2020.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Oysters are the most abundantly harvested type of shellfish in Korea. As export of this marine product increases, oysters have greatly contributed to an increase in fishing income. As the oyster aquaculture industry has rapidly grown since the late 1990s, issues of oyster-shell processing that occur in production processes have re-emerged as important topics in the oyster industry. The amount of oyster shells harvested in 2019 is estimated to be approximately 300,000 tons. With reductions in demand for pyrolytic fertilizer and feed, which are currently the greatest sources of demand, unprocessed shell quantities have doubled compared to 2018, causing them to be an issue once more. Such oyster-shell processing also incurs great costs, and a total of forty-six billion three hundred fifty million Korean won (46,350,000,000 KRW) has been provided from 2009 to 2020 for the use of oyster shells as a resource. According to current Korean laws, oyster shells are considered to be industrial waste if more than 300 kilograms are sent out in a day. Collection and processing must be conducted by a waste-consignment company. Consequently, there are many limitations to the use of oyster shells in Korea as a resource. However, in Japan, only oyster-shell waste is regulated by waste-processing As a result, local governments may apply exceptions when utilized as organic matter. Consequently, in Japan, oyster shells are being used as resources in more diverse fields than in Korea. This study observes the conditions and problems of oyster-shell processing in Korea and attempts to find new domestic oyster-shell resource solutions in light of Japan’s recycling practices.
        5,100원
        2.
        2010.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        5,500원
        3.
        2009.09 KCI 등재 구독 인증기관 무료, 개인회원 유료
        5,800원
        4.
        2007.06 KCI 등재 구독 인증기관 무료, 개인회원 유료
        6,100원
        5.
        2007.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to preserve the quality of Gangjung (Traditional Korean cookies) during storage with the addition of sorbitol in Gangjung dough. Sorbitol was added with different levels (0, 1.5, 3%) in the Gangjung dough and the Gangjung samples were stored for different periods (1, 16, and 31 days). Compared to the control group, the Gangjung samples with sorbitol groups had higher moisture content, expansion ratio, and ceil size. As the storage was extended, peroxide values, hardness, fracturability, chewiness and stickiness to teeth were increased, while cohesiveness, moistness, and degree of melting were decreased. From the PCA in the sensory analysis, Gangjung with addition of 3% sorbitol stored for 1, 16, and 31 days showed high levels in moistness, cohesiveness, degree of expansion, cell size, and degree of melting, whiie Gangjung in control group stored for 16 and 31 days showed high levels in fracturability, heated oil flavor, chewiness, and stickiness to teeth. The moisture content of Gangjung was significantly increased as the level of sorbitol was increased. The changes of physicochemical and sensory characteristics by storage were increased in control groups the most, 1.5% sorbitol groups the next, and 3% sorbitol groups the least. Therefore, the sorbitol added groups could be delayed in the quality deterioration during storage, especially in the texture, and could be increased in the preservation of Gangjung.
        4,300원
        6.
        2018.12 KCI 등재후보 서비스 종료(열람 제한)
        본 연구의 목적은 유아교사의 자기효능감, 사회적지지, 직무만족의 관계를 살펴보고, 유아교사의 자기 효능감이 직무만족에 미치는 영향에서 사회적지지의 매개효과를 검증해 보는 것이었다. 연구대상은 창원시의 유아교육기관에 재직 중인 유아교사 198명이었다. 자료 수집은 연구 설명문, 연구동의서, 설문지가 우편으로 발송 및 회수되었다. 상관관계는 Pearson의 적률상관계수를 산출하여 분석되었다. 그리고 유아교사의 자기효능감과 직무만족의 관계에서 사회적지지를 매개변인으로 하는 다중매개모형을 설정하였고, SPSS PROCESS Macro v3.0 프로그램(Hayes, 2015)을 사용하여 각 매개변인의 효과가 유의한지 살펴보았다. 간접효과의 유의성은 부트스트랩핑(bootstrapping) 방법을 통해 확인되었다. 연구결과, 관련 변인들 간에는 모두 유의한 정적 상관관계가 있었다. 또한 사회적지지는 자기효능감이 직무만족에 미치는 영향을 부분적으로 매개하였다. 이러한 결과를 통해 향후 유아교사의 직무만족을 높이기 위한 프로그램 개발에 대한 시사점이 논의되었다.