In order to provide priorities of the factors affecting the introduction of Smart Factory, This study reconstructed the factors and calculated the priorities through AHP (Analytic Hierarchy Process). The first layer of the hierarchy have 4 factors; productivity increase, brand image improve, marketing improve, cost reduction. The second layer of the hierarchy have 3 factors belong to the first layer, so the total number of second layer is 12. We divided the characteristics of enterprises into type of manager and age. The C.R. (consistency ratio) values of the respondents were found to be less than 0.1 and were judged to be a 'reasonable test'. As a result, the weights of the higher layer and the lower layer were obtained respectively, and then the weights of the higher layer and the weights of the lower layer were multiplied to obtain the total weights. Unlike previous studies that only surveyed factors that companies consider when introducing smart factory, (1) weighing and prioritizing factors were achieved. There are differences in priorities, (2) smart factory can be studied with the type of manager and firm age. When establishing policies, it is a practical implication (3) to assess its strategy not only for government officials but also for executives.

The purpose of this study is to analyze the factors influencing consumers’ selection of web-toon service through AHP (Analytic Hierarchy Process) analysis and to provide the strategy of web-toon service. To accomplish this study, theories, existing research and references related to AHP were sufficiently examined and selected the factors in the selection criteria. Surveys from consumers who used the web-toon service were conducted with selected factors. Through this, the results were analyzed by AHP analysis to find out the weighting values and the differences were examined and analyzed. The highest weighting factor in the first layer that consists of web-toon service was cinematic quality. The cinematic quality was the most important factor in the selection criteria of customers who use the web-toon service regardless of their preferred genre. Furthermore, it was confirmed that the weighting value or ranking changed in the second layer by genre. In this study, the effective basis of strategy were suggested by ranking the quantitative selection factors according to the preferred genre of consumers using web-toon services. In addition, This research provides some practical implications. That is, the web-toon service provider can easily recognize and respond to the customer’s requirements, which factors are important when the customer selects a specific genre from the web-toon genre.

The environmental changes in the Korean cosmetic medical service industry in the 21st century are forming intense competition among medical institutions due to the quantitative expansion of its market. For stable growth of the cosmetic medical service industry, continuous quality improvement is necessary based on empirical research on the quality of cosmetic medical services rather than external expansion. The purpose of this study is to classify the quality attributes of cosmetic medical service using Kano model and to derive the degree of satisfaction and dissatisfaction of each quality attributes through Customer Satisfaction Coefficient (CSC). Through this, the study identified strategic priorities and suggested specific step-by-step approaches and quality improvement priorities that can increase customer satisfaction using the Potential Customer Satisfaction Improvement Index (PCSI Index). Based on SERVPERF, this study used measurement tools consisting of five dimensions : tangibles, reliability, responsiveness, assurance, and empathy. In addition, it was used of measurement items reconstructed into positive, negative, and satisfaction questions for Kano model analysis, CSC analysis, and PCSI Index analysis. A total of 300 medical consumers who experienced cosmetic medical services for the past one year in medical institutions such as plastic surgery and dermatology were collected with convenient sampling. As a result, urgent items for improving the quality of service using the PCSI Index, ‘Consideration for customer benefits’ in empathy category was followed by ‘Immediate help’ and ‘Sincere response’ in responsiveness category, and ‘Understanding customer needs’ in empathy category, respectively. That is, it is required to improve human service quality attributes such as empathy and responsiveness rather than physical service quality attributes. This study contributes practically in that it provides specific and discriminatory approaches to improve customer satisfaction on cosmetic medical service quality and suggests improvement priorities.

Streptozotocin (STZ, 45 mg/kg body weight)으로 유도된 Sprague Dawley (SD)계 수컷 흰쥐에 5% 울금을 섭취시켰을 때, 혈청 크레아티닌(creatinine) 및 blood urea nitrogen (BUN)의 농도와 alkaline phosphatase (ALP), lactate dehydrogenase (LDH), aminotransferase (AST, ALT), 카탈라아제(catalase), 아밀라아제(amylase) 및 리파아제(lipase) 활성에 미치는 영향을 알아보기 위해 본 실험을 수행한 결과, 기본식이를 급여시킨 대조군(control)인 정상군은 BD군, 기본식이 실험군에 5% 울금 급여군(BT군), 당뇨 유발 실험군(BS군)인 질환 모델 대조군(control-diabetic)과 질환 실험군(diabetic, BS군) 에 5% 울금을 급여시킨 실험군(ST군)으로 나누었다. 흰쥐의 혈청 크레아티닌 및 BUN 농도와 ALP, AST 및 ALT 활성은 유사한 경향으로 5% 울금의 급여가 감소시킨 것으로 확인되었다. SD계 수컷 흰쥐의 혈청 LDH 활성은 BS군에서 유의적인 차이를 나타내며 높은 활성을 보였으나(p<0.05), 5% 울금의 급여가 감소 효과를 나타내었다(p<0.05). 카탈라아제 활성은 BS군에서 유의적으로 낮은 활성을 나타내었고, ST군에서 활성을 증가시켰다(p<0.05). 혈청 아밀라아제 및 리파아제의 활성은 5%　울금의 급여가 감소시킨 것으로 확인되었다. 본 연구 결과, SD계 수컷 흰쥐를 통한 in vivo 실험에서 5% 울금의 섭취가 당뇨, 내인성 항산화 효소 및 간 기능 개선에 효과가 있는 것으로 나타났다.

본 연구는 식이조성에 동결 건조한 krill (Euphausia superba) meal을 첨가 하였을 때 Sprague Dawley계 수컷 흰쥐의 유리지방산(non-esterified fatty acid, NEFA), blood urea nitrogen (BUN), creatinine, uric acid 및 전해질에 미치는 영향에 대하여 조사를 하였다. 식이조성은 기본식이를 급여한 대조군인 GC군(krill meal 미함유)을 비롯하여 기본식이에 10.0%, 20.0%, 30.0%의 krill meal 급여군을 각각 G10군, G20군, G30군으로 구분하였다. 5주간 실험 사육한 결과, 흰쥐의 NEFA와 BUN 농도는 krill meal 급여군(G10군, G20군, G30군)에서 대조군(GC 군)보다 유의적으로 감소된 결과를 보였고, creatinine과 uric acid 농도는 G10군에서는 GC군과 유의적 차이가 없었으나, G20군과 G30군에서 유의적으로 감소하였다(p<0.05). 전해질 농도에서 total calcium (T-Ca)은 G20군과 G30군에서 유의적으로 증가하였으며, 인(Pi) 농도는 각 군간에 유의적 차이가 없는 것으로 관찰되었다(p<0.05).

The acidity of soy curd fermented by lactic acid bacteria is a major factor degrading the sensory properties of soy curd. For preparation of soy curd with low sour taste, lactic acid bacteria were separated from kimchi. The lactic acid bacteria which showed yellow-clear zone around the colonies on BCP plate and formed soy curd with low level of acidity were selected. The selected strain was analyzed by 16S rDNA sequence and named as Pediococcus inopinatus Y2. The maximum viable cell number of the soy curd fermented by P. inopinatus Y2 was obtained at 10.73 log CFU/mL at 25°C for 24 h of fermentation. By the results of panel test, the overall sensory quality of the soy curd produced by P. inopinatus Y2 was higher than that of Leuconostoc mesenteroides No. 4395 and Lactobacillus sakei strain No. 383.

치자 껍질의 70% methanol, ethyl acetate (EA) 및 distilled water (DW)의 용매 별 추출물 의 total phenol 함량 및 질소 산화물 소거능, 환원력, β-carotene 탈색을 이용한 항산화력 및 지질과 산화 저해능 측정을 통하여 치자의 기능성 식품 소재로서의 가치를 검토한 결과, anthocyanin 함량은 3.519±0.635 mg/100 g DW로 나타났으며, 용매 별 추출 수율은 DW (39.87%), 70% methanol (36.26%), EA (2.88%) 로 관찰되었다. 추출 용매 별 항산화 활성은 농도(0.2, 0.4, 0.6 mg/mL)가 증가 할수록 유의적으로 증가하였으며 control로 사용된 ascorbic acid, BHA, trolox 보다는 낮은 활성이 확 인되었다. 치자 껍질의 total phenol 함량은 EA, 70% methanol, DW 추출물 순으로 EA 추출물에서 26.59±0.20 CAE (caffeic acid equivalents) mg/g으로 가장 높았으며, Nitric oxide (NO) radical 소거 능에서는 70% methanol (70.32~76.15%), DW (52.66~59.31%), EA (34.65~46.98%) 추출물 순으로 나타났다. Nitrite (NO2) 소거능은 70% methanol (34.57~39.33%), DW (32.53~38.47%), EA (27.59~32.62%) 순으로 관찰되었다. β-carotene 탈색 저해능은 DW (41.55~50.97%), 70% methanol (23.37~44.80%), EA (13.37~25.24%) 순으로 동정되었다. Reducing power (optical density)는 70% methanol (0.044~0.127), DW (0.033~0.099), EA (0.026~0.097) 순으로 확인되었다. 지질과산화 저해 능은 껍질 추출물 중 70% methanol (56.51~76.21%), EA (54.59~63.34%), DW (47.92~61.11%) 순 으로 관찰되었다(p<0.05). 이에, 치자 껍질은 기능성 식품 및 천연 항산화제로서의 가치가 매우 높을 것 으로 판단된다.

The black raspberry (Rubus coreanus Miquel) contains anthocyanin, tannins, gallotannin, gallic acid, ferulic acid and phenolics. It brightens the eyes and protects the liver and kidneys. It was effective for anti-aging. Thus, the purpose of this study was to inform the excellence of black raspberry and to screen antioxidant activity to ensure the possibility as a functional material. In this study, bioactive compounds in black raspberry were determined. Additionally, black raspberry was extracted by CM (chloroform:methanol, 2:1, v/v), 70% methanol and 70% ethanol, and were investigated and compared in vitro methods. Total phenol and flavonoid contents were measured to compare each different solvents. In addition, DPPH radical scavenging activity and ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power were determined to measure the antioxidant activity. The results were the highest in 70% ethanol extracts, and the higher the concentration showed a significantly higher antioxidant capacity. When observed the relationship between the study, antioxidant activity of black raspberry was supposed to affect by the anthocyanin, phenol and flavonoid contents.

This study was conducted to investigate the effects of drying methods for Citrus junos peels on quality characteristics of the hot-water leachate from teabags containing those peels. Fresh peels were hot-air (50℃), cold-air (30℃), or freeze-dried (-45℃), powdered to a size of 40 mesh, packaged with a paper sachet, and then the packaged teabags were leached for 10 min with hot-water (70℃). L*value (lightness) and -a* value (greenness) of the peel powder were the highest in the freeze-dried samples. Soluble solids and titratable acidity of the teabag leachate were in the following order; cold-air, freeze, and hot-air dried samples. Among free sugar contents in all samples, fructose content was the highest, followed by glucose and sucrose. Fructose and glucose contents were not affected by drying methods. There was no significant difference in the flavonoid content among the peels dried using three drying methods. DPPH radical-scavenging activity of the leachate was the highest in the cold-air dried sample. These results suggest that cold-air drying would be an effective method to enhance the quality of hot-water leachate of teabags prepared from C. junos peels.

This study was conducted to develop rice cookies added with young persimmon fruits. Effects of varying amounts (0-12%) of the fruit powder from a young astringent persimmon fruit (picked at July) on the quality characteristics of rice cookies were studied. Ingredients [rice (Oryza sativa subsp. japonica ‘Ilpum’) flours, persimmon (Diospyros kaki Thunb. ‘Cheongdobansi’) powder, sugar, butter, salt, baking powder, egg] were mixed, cut (thickness 3 mm, diameter 35 mm), baked at 170-180℃ for 9 min, cooled, and packaged in polyethylene/nylon bags. The loss rate and spread factor after baking of cookies increased and then decreased with an increase in the amount of fruit powder added. The moisture content and color values (L* and a*) of cookies decreased with an increase in the amount of the persimmon powder added. Phenolic compounds content and DPPH radicals scavenging activity increased with an increase in persimmon powder content; in particular, the DPPH activity of the cookies sharply increased after the addition of 3% persimmon powder. These results suggest that the addition of the young persimmon fruit powder affected the quality characteristics of rice cookies and this fruit powder (approximately 3%) can be utilized as an additive during rice cookie processing.

폐기되고 있는 난각을 건조(80℃) 및 회화(1,000℃) 처리하여 칼슘 소재화하고 이의 농도(0.5, 1.0, 2.0%)를 달리하여 절단배추에 처리하여 polyethylene(PE) 지퍼백에 넣어 5℃에서 6주 동안 저장하면서 선도유지 효과를 조사하였다. 난각 칼슘 소재의 칼슘 함량은 회화처리(ESP-2)가 건조처리(ESP-1)보다 2배 가량 높은 값(51.86%)을 나타내었다. 난각 칼슘 소재는 citric acid 수용액에서 높은 용해도를 나타내었으며, ESP-2가 ESP-1보다 용해도가 높았다. 절단배추의 이화학적 품질특성의 측정 결과, ESP-2 0.5% 처리구에서 중량감소율, 적정산도, 가용성 고형분 및 색차의 변화가 가장 적게 나타났다(p<0.05). 저장기간에 따른 관능평가결과 각 처리구의 유의적인 차이는 나타나지 않았다(p<0.05). ESP-2 0.5% 처리는 절단배추의 단기 저장 시 선도유지에 효과적인 것으로 사료된다.

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at 60℃ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at 80℃ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

The purpose of this study was to measure the bioactivity and antioxidant activity of Orostachys japonicus A. Berger. Orostachys japonicus A. Berger have been known to contain functional materials such as kaempferol, hydroquinone, methyl gallate, quercetin, gallic acid etc. To identify the main functional materials of Orostachys japonicus A. Berger, the contents of flavonoid and phenol were measured. We extracted Orostachys japonicus A. Berger powder from four solvents such as chloroform:methanol (CM, 2:1, v/v), distilled water (DW), 70% methanol, 70% ethanol. After that, this study determined tannin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power and reducing power of Orostachys japonicus A. Berger extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of Orostachys japonicus A. Berger extracts was higher in the order of 70% ethanol, 70% methanol, DW and CM (p<0.05). The results showed that antioxidant activity of Orostachys japonicus A. Berger extracts supposed to affect by the total phenol and flavonoid contents.

The purpose of this study was to measure the antioxidant activity and bioactivity of black chokeberry (Aronia melanocarpa). The black chokeberry was known to contain many physiologically active substance, such as ascorbic acid, anthocyanin, quercetin. We extracted black chokeberry powder from four solvents such as chloroform:methanol(CM, 2:1, v/v), distilled water (DW), 70% ethanol, 70% methanol. After that, we determined anthocyanin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power and Nitrite scavenging activity of black chokeberry extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of black chokeberry extracts was the highest in 70% methanol (p<0.05). The results suggest that black chokeberry can be used as nutraceutical foods and natural antioxidant.

건조 방법을 달리하여 건조한 산사과 추출물의 항산화 활성 및 생리활성의 특성을 비교하였다. 건조 산사과의 추출 수율은 동결건조 추출물이(61.70%) 열풍건조 추추물 (53.50%) 보다 높은 값을 나타내었으며, 총 폴리페놀과 플 라보노이드 함량에서도 동결건조 산사과 추출물이 열풍건 조 추출물에 비하여 높은 값을 보였다. 항산화 활성 또한 동결 건조 산사과 추출물에서 열풍 건조 산사과 추출물보다 높은 활성을 나타내었고, 특히 DPPH 라디칼 소거능에서 동결건조 산사과 추출물이 열풍건조 산사과 추출물 보다 3배 넘는 활성을 나타내었다. α-Glucosidase inhibitory ability에서는 동결건조 산사과가 열풍건조 산사과, 양성대 조군인 acarbose보다 높은 활성을 나타내었으며, HMG-CoA reductase 저해활성에서는 동결, 열풍 산사과 추 출물이 전체적으로 높은 저해 활성을 나타내어 콜레스테롤 개선효과에 대한 가능성을 나타내었다. 이러한 결과를 종 합해 볼 때 동결건조 방법을 이용하는 것이 산사과의 건조 효율 증대와 품질손상을 억제 할 수 있는 건조 방법으로 판단된다.

The influence of different roasting temperatures, times and extraction methods on the quality characteristics of Omija (Schizandra chinensis) seed oils was investigated. Roasted Omija seeds were divided into five groups based on roasting temperature-time conditions: no roasting (Raw) and roasting [R11: 150℃, 10 min, R12: 150℃, 20 min, R21: 250℃, 10 min, R22: 250℃, 20 min (R22)]. Oils from each of the raw and roasted Omija seeds were obtained by solvent (n-hexane) and press (machine) extraction. The L* values decreased, but the a* and b* values increased with increasing the roasting temperature and time. The L* values were lower in the press-extracted oils than in the solvent-extracted oils. The peroxide value (POV) of Omija seed oils decreased with increasing the roasting temperature-time values. The POV value was higher in the press-extracted oils than in the solvent-extracted oils. ABTS (2, 2＇-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical inhibition of Omija seed oils was higher in the solvent-extracted oils than in the press-extracted oils, but there were no significant differences between the two oils. The four major kinds of fatty acid methyl esters detected in Omija seed oils were methyl butyrate, methyl hexanoate, methyl arachidate, and methyl eicosanoate. In conclusion, Omija seed oils obtained by solvent extraction and at higher roasting temperature-time values were more effective antioxidants.

부추를 활용한 가용성 분말 제조에 적합한 공정 개발의 일환으로, 부추원료의 증숙처리 유무와 착즙액의 분무건조 부형제 종류에 따른 분말제품의 품질특성을 조사하였다. 생부추를 세척, 탈수, 절단 후 증숙처리(100℃, 3분)하거나 무처리한 다음 착즙하여 액을 얻고 여기에 부형제로 dextrin(DE=10)이나 β-cyclodextrin를 5% 첨가하고 분무건조하여 분말을 각각 제조하였다. 부추의 증숙처리는 착즙액 분무건조 분말의 L*값은 높게 하였지만 -a*값, b*값, C*값, ho값은 낮게 하는 효과를 보였다. 분말의 수분함량과 수용성지수는 증숙처리와 부형제의 영향을 받지 않았지만, 입자크기는 증숙처리와 dextrin 첨가구에서 가장 적은 것으로 나타났다. 분말의 클로로필, 총페놀, 비타민 C 함량은 증숙처리구보다 무처리구에서 유의적으로 높은 수준을 보였으나 부형제 종류별로는 유의적인 차이를 보이지 않았다. DPPH 유리기 소거능은 증숙처리에 의해 낮아지며 무처리구에서는 β-cyclodextrin 첨가구가 다소 높은 경향을 보였다. 증숙처리구의 관능적 색, 냄새, 종합 기호도는 무증숙처리구보다 유의적으로 높게 평가되었으며 부형제의 영향은 크게 보이지 않았다. 이로써 부추 착즙액의 분무건조 분말의 품질은 착즙 전 증숙처리의 영향을 크게 받는 것으로 확인되었고, 부추 고유의 이화학적 품질 특성유지에는 무처리가, 관능적 기호도를 고려할 경우에는 증숙처리가 유효한 방법으로 판단되었다.