PURPOSES : The purpose of this study was to investigate directions for future smart city transportation policies and service development by evaluating road service satisfaction levels and predicting future service demand. METHODS : A nationwide survey was conducted in Korea to develop a transportation service evaluation system based on the functions and objects of transportation. The satisfaction level of road service was evaluated using an analytic hierarchy process (AHP), promising service sectors were identified using the revised importance-performance analysis (IPA) technique, and detailed service demands by sector were suggested. RESULTS : The most valuable service value felt by the people was "safety" (weight 0.4), and the overall satisfaction level was 68.9 points, slightly exceeding "normal." As a result of analyzing the promising service sectors by dividing them into urban and rural areas, "handicapped, elderly, and pedestrians" were important in both areas, and "road facility maintenance" was classified as an additional promising sector for rural areas. CONCLUSIONS : People demand that future smart city transportation policies and services should be "people" and "safety" centered. In addition, it is necessary to pay attention not only to the development of new services but also to the improvement of problems with existing services and policies.

This study was performed to evaluate the effect of pork belly thickness on physicochemical and sensory characteristics after pan frying. Pork belly with three different thickness (5, 10, 20 mm) from three different parts (A:thoracic vertebrae no. 5-9, B:thoracic vertebrae 10-14, C:lumbar vertebrae 1-6) was pan grilled with electronic grill until it reached an internal temperature of 71℃. Cooking loss, shear force, sensory characteristics, volatile compounds of cooked pork belly were determined. Electric nose analysis was performed to support descriptive analysis and consumer sensory analysis. The cooking loss of pork belly with 20 mm thickness from all positions was significantly low (p<0.05). Shear force increased with increase in thickness (p<0.05). Electric nose identified major seven volatile compounds such as acetonitrile, (Z)-4-heptenal, 2-octanol, linalool, carbon disulfide, methylcyclohexane, n-nonanal to discriminate those samples. The part of pork belly significantly affected the intensity of volatile compounds rather than thickness. In discriminate analysis, the overall acceptability of pork belly (A and B parts) with 20 mm thickness was higher than that of pork belly with 5 mm thickness. In addition, the overall acceptability by consumers for pork belly with 20 mm thickness from A, B, and C parts was higher than the overall acceptability for pork belly with 5 mm thickness. This preliminary study suggests that it is more desirable to use pork belly with 20 mm thickness from part A when cooking on a pan gril compared with pork belly of 10 mm or 20 mm thickness from part B or C in the meat markets and restaurant.

In the powder bed fusion (PBF) process, a 3D shape is formed by the continuous stacking of very fine powder layers using computer-aided design (CAD) modeling data, following which laser irradiation can be used to fuse the layers forming the desired product. In this method, the main process parameters for manufacturing the desired 3D products are laser power, laser speed, powder form, powder size, laminated thickness, and laser diameter. Stainless steel (STS) 316L exhibits excellent strength at high temperatures, and is also corrosion resistant. Due to this, it is widely used in various additive manufacturing processes, and in the production of corrosion-resistant components with complicated shapes. In this study, rectangular specimens have been manufactured using STS 316L powder via the PBF process. Further, the effect of heat treatment at 800 °C on the microstructure and hardness has been investigated.

소고기의 건식 숙성 기간을 단축하고자 연육과 관련된 효소 활성이 높은 15-36oC 온도범위에서 저습도로 숙성할 수 있는 라디오파 숙성장치를 개발하였다. 이 장치는 평행 판 전극 사이에 소고기를 넣고 라디오파를 가하여 유전가열이 되는 현상으로 고기의 온도를 높였고, 냉풍을 이용하여 습도를 낮춰서 고기표면이 건조되게 하였다. 이 장치를 이용하여 2등급 소고기 채끝 부위를 숙성시킨 결과 40 W/ kg로 가열하여 고기 품온이 30oC를 초과하는 온도 범위 24 h 숙성할 경우 12.3%, 10-30oC 온도 범위에서 숙성시킬 경우 55.2% 연육효과가 나타났다. 라디오파 숙성 중 제상 과정 없이 냉풍을 계속 가할 경우 미생물 증식에 의한 문제가 발생하지 않았으며, 이러한 연육 효과는 기존 건식숙 성 21일간 절단강도 17% 감소하는 것에 비해 매우 단시간 나타난 것으로 숙성기간을 크게 단축할 수 있음을 확인 하였다. 닭고기와 돼지고기는 육질의 차이로 라디오파 숙성에 의한 연육 효과가 나타나지 않았다.