As markets and industries continue to evolve rapidly, technology opportunity discovery (TOD) has become critical to a firm's survival. From a common consensus that TOD based on a firm’s capabilities is a valuable method for small and medium-sized enterprises (SMEs) and reduces the risk of failure in technology development, studies for TOD based on a firm’s capabilities have been actively conducted. However, previous studies mainly focused on a firm's technological capabilities and rarely on business capabilities. Since discovered technologies can create market value when utilized in a firm's business, a firm’s current business capabilities should be considered in discovering technology opportunities. In this context, this study proposes a TOD method that considers both a firm's business and technological capabilities. To this end, this study uses patent data, which represents the firm's technological capabilities, and trademark data, which represents the firm's business capabilities. The proposed method comprises four steps: 1) Constructing firm technology and business capability matrices using patent classification codes and trademark similarity group codes; 2) Transforming the capability matrices to preference matrices using the fuzzy function; 3) Identifying a target firm’s candidate technology opportunities using the collaborative filtering algorithm; 4) Recommending technology opportunities using a portfolio map constructed based on technology similarity and applicability indices. A case study is conducted on a security firm to determine the validity of the proposed method. The proposed method can assist SMEs that face resource constraints in identifying technology opportunities. Further, it can be used by firms that do not possess patents since the proposed method uncovers technology opportunities based on business capabilities.

As the demand for p-type semiconductors increases, much effort is being put into developing new p-type materials. This demand has led to the development of novel new p-type semiconductors that go beyond existing p-type semiconductors. Copper iodide (CuI) has recently received much attention due to its wide band gap, excellent optical and electrical properties, and low temperature synthesis. However, there are limits to its use as a semiconductor material for thin film transistor devices due to the uncontrolled generation of copper vacancies and excessive hole doping. In this work, p-type CuI semiconductors were fabricated using the chemical vapor deposition (CVD) process for thin-film transistor (TFT) applications. The vacuum process has advantages over conventional solution processes, including conformal coating, large area uniformity, easy thickness control and so on. CuI thin films were fabricated at various deposition temperatures from 150 to 250 °C The surface roughness root mean square (RMS) value, which is related to carrier transport, decreases with increasing deposition temperature. Hall effect measurements showed that all fabricated CuI films had p-type behavior and that the Hall mobility decreased with increasing deposition temperature. The CuI TFTs showed no clear on/off because of the high concentration of carriers. By adopting a Zn capping layer, carrier concentrations decreased, leading to clear on and off behavior. Finally, stability tests of the PBS and NBS showed a threshold voltage shift within ±1 V.

This study was conducted to determine seafood product quality change in the fresh food cold chain logistics. Salmon was stored in three different simulated refrigerated distribution environments according to door opening time (0, 20, and 60 s) every 10 min before the samples’ qualities were evaluated. The temperature inside the refrigerator generally rose from the bottom to the top, and it was possible to confirm the rapid change in temperature in the order of A, B, and C as the door opening time increased. It was observed that the freshness of salmon decreased as the door opening time increased through the evaluation of various food qualities of salmon, such as its appearance, color, pH, VBN, moisture content, hardness, general bacteria, and E. coli bacteria. It was confirmed that fresh food quality is strongly associated with delivery temperature, while cold-chain delivery vehicles must reduce heat exposure time during delivery.

In this study, changes in the quality and headspace O2/CO2 concentrations of cubed radish (Raphanus sativus L.) kimchi (CR-kimchi) packaged using multilayer airtight film (MAF), half-area breathable film (HABF), partial area breathable film (PABF), and one-way degassing valve-mounted film (ODVF) were investigated during storage under altering temperature conditions. The total lactic acid bacteria count in CR-kimchi samples stored for 6 days at 0℃, followed by 8 days at 6oC, increased to 7.8-7.9 log CFU/g, regardless of the packaging. The titratable acidity of the CR-kimchi samples increased to 0.6-0.7% during storage at 0oC for 6 days and then at 6oC for 8 days; it was maintained at 0.6-0.8% for 32 days of storage at 3oC. After 46 days of storage, the reduced sugar content of CR-kimchi packaged using MAF, HABF, PABF, and ODVF decreased to 26.8-30.3 mg/g, indicating no significant (p>0.05) differences. However, during storage, headspace CO2 concentration and film volume were lower in the HABF treatment than in the control, PABF, and ODVF treatments, indicating that HABF packaging combined with supercooled (3oC) storage can extend the optimal ripening period of CR-kimchi without packaging expansion during storage.