본 연구는 기업의 기술혁신이 고용과 기업성과에 미치는 영향을 변수 간 양방향 인과관계를 고려하여 분석하였다. 기술혁신의 대리변수는 기업의 특허출원 수이며, 분석대상은 100인 이상 규모의 국내 제조업체이다. 실증분석의 경우 기술혁신(특허출원), 고용(근로자 수, 숙련 근로자 비중), 기업성과(근로자 1인당 매출액)가 종속변수인 연립방정식 모형을 3단계 최소자승추정법(3SLS)으로 추정하였다. 외생변수로 기업의 경영상 특성과 일반적 특성을 통제하였고, 각 방정식의 식별변수로 R&D집약도, 근로자 1인당 노동비용(또는 기업부설연구소 보유 여부), 교육훈련투자를 사용하였다. 분석자료는 인적자본기업패널(HCCP)의 1차년도(2005년) ∼7차년도(2017년) 자료이며, 이를 NICE신용평가정보(주)의 기업 재무자료 및 한국 특허청의 특허정보와 병합하여 사용하였다. 분석결과에 의하면, 기업의 특허출원이 활발할수록 근로자 수, 숙련 근로자 비중, 근로자 1인당 매출액이 모두 증가하였고, 반대 방향의 인과관계도 모두 유의 하였다. 따라서 기업의 기술혁신은 고용의 확대 및 질적 제고뿐 아니라 기업의 지속적인 성장에도 기여하는 것으로 확인된다.

본 논문은 수산물에 사용되는 식용 코팅의 다양한 천연 성분에 대한 소재 및 특성에 대하여 조사하였으며, 화학적 항균 물질 및 항산화제와 물리적 살균 기술을 병합한 허들 기술(hurdle technology)에 대하여 서술하였다. 다양 한 원인으로 인한 식중독 사고가 빈번히 발생하고 있으며 주된 원인은 오염된 식품의 섭취와 관련이 있다. 특히, 식품 중에서도 수산물은 수분함량이 많고 미생물에 오염되기 쉽기 때문에 저장 기한이 짧다. 이에 대한 해결방안으 로 여러 가지 대안들이 적용되고 있는데, 가식성을 가지 고 독성이 없는 장점을 가진 식용 코팅이 주목을 받고 있다. 식용 코팅은 미생물의 성장을 억제하고 수분 손실을 지연시킴으로써 수산물의 품질을 유지할 수가 있다. 또한 항균 물질 및 항산화제를 첨가하거나 물리적인 살균 기술과도 병합할 수 있다. 하지만 식용 코팅과의 병합 처리 기술이 소수 보고되고 있어 다양한 허들 기술에 대한 연구가 필요하다.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

This study was investigated Quality characteristic of “pickled garlic shoots” manufactured using Vacuum impregnation (VI) and Pressure impregnation (PI) technology. Pickled garlic shoots were manufactured by impregnation solution which concentration were dark soy sauce (39.5 %), apple vinegar (39.5 %), brown sugar (19.8 %), soju (1.2 %). Pressure Impregnation carried out 30 Mpa for 5min or Vacuum Impregnation carried out 360 mmHg for 5min, analyzed treated garlic shoots properties. Impregnation condition were chosen by pre-test (Vacuum Impregnation: 160, 360, 560, 680 mmHg, Pressure Impregnation: 40 MPa, 60 MPa, 80 MPa, 100 MPa). Quality characteristics were pH, Brix, salinity, acidity, color, texture and sensory evaluation. In results of quality characteristics, brix, salinity, sensory evaluation were significantly difference between Pressure Impregnation, Vacuum impregnation and Control. According to sensory evaluation, which parameter were taste, flavor, mouthfeel and overall acceptability, Pressure impregnation were scored highest and Vacuum impregnation were second. In the texture analyze, Hardness of “pickled garlic shoots” which were manufactured using Impregnation technology were 4.3 × 105±784.271 N/m2. This was possible to manufacture “pickled garlic shoots” in a short time which were Universal Design food (UDF) 1 class.

The purpose of this study was to examine the effects of communitybased rehabilitation (CBR) program on activities of daily livings (ADLs), quality of life and assistive technology satisfaction for disabled adults in South Korea. Fourteen community-dwelling subjects were participated in a home-based rehabilitation program which performed once a month for 2 months. The outcome measures included Modified Barthel Index (MBI) for assessing ADLs, EuroQol five-dimensions questionnaire (EQ- 5D) for quality of life (QoL) and Quebec User Evaluation of Satisfaction with assistive Technology 2.0 (QUEST 2.0) for assistive technology. Significant improvements in ADLs, quality of life and assistive technology satisfaction were observed after the program. This study indicated that community-based rehabilitation program is an effective method for improving ADLs, quality of life and assistive technology satisfaction for adults with disabilities.

Information technologies enable new business models to move the idea from traditional services away towards collaborative offerings allowing customers to become active participants in service delivery. Consequently, the capabilities of other customers are chiefly responsible in creating customer experience. Thus, existing customer experience quality models are extended to address today’s market developments.

The noodle market has been worldwide expanding by the rising tide of the convenience food trend and various consumer acceptances. With this trend, a great deal of effort had been made to enhance the quality attributes of instant noodles to satisfy the demand of current consumers. In this presentation, two primary topics related to the quality attributes of noodles are discussed – production of non‐wheat noodles slit from sheeted dough and reduction of noodle cooking times. First, corn proteins were utilized to form a viscoelastic protein network of non‐wheat dough and their rheological and structural properties were characterized to prepare the noodles slit from sheeted dough. The extended β‐sheet alignment imparted high mixing stability to the non‐wheat dough that could be successfully sheeted and slit to noodle strands without gluten. Second, a novel thermal technology based on the modified transient plane source method was applied in order to characterize the cooking property of instant noodles. The porous structure of wheat‐based noodles was also built up to shorten their cooking times. After cooked, the porous‐structured noodles exhibited higher thermal conductivity and lower firmness, possibly indicating the shortened cooking time. 19

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

IP Telephony service was restricted to an outgoing call and low quality since the trust domestic IP Telephony service launch of Saerome co. Ltd, in Jan. 2000. However, Interest of IP Telephony service, which is substituted for PSTN, has been highly elated because of the developed equipment softswitch and new technology. This kind of importance and marketing of VoIP are recognized to telecommunication providers. With this trend, they try to administrate customer satisfaction and invest R&D to survive in this hard competition and unexpected change. To achieve this objective, they should try to realize the searching process of the quality decision attribution (QDA). However, there is little research on the aspect of service quality of Internet telephony so far. For this, the investigator established the tangibles, the reliability, the responsibility, the assurance, the empathy, the charge with information sources as core elements. In order to examine the influence of IP Telephony service upon the attitudes toward a brand and the purchase intention.

Recently the information system introduction and the application which use the computer are increasing. The efficient operation of information system helps corporations to improve productivity, customer service and corporate competitive power. SaaS(Software as a Service), which is the developed type of outsourcing in the area of information technology, is to use standardized and packaged application by hosting from the outside of enterprise. SaaS is not developed yet as much as people's interest about that in the initial stage, but its related technology and service capacity are accumulated after repeated trial and error, and it's ready to activate the industry. In the area of information system, studies on the measurement of service quality were followed. But there is little study on service quality measurement in the field of SaaS(Software as a Service). The purpose of this study was to divides the SaaS with e-SERVQUAL and it consider the relationship with the perceived recognition and the usage intention. According to this, variables of traditional research were rejected because SaaS is not developed yet in Korea. But information had a strong effect on perceived recognition. Therefore, business related with in SaaS must have provided a correct information about various applications.

IPTV services, as the convergence service of communication and broadcasting, are regarded as the essential information communication media in the New Economy era by providing the consumers with various services through the collaboration among communications, broadcasting and many of other media service providers. The research starts with recognition that, in the new media era, where communication and broadcasting are converging, there are endless demands for new services and various contents, which are driving forces behind the business model of IPTV. In other words, the research expected that customer satisfaction and purchase intention would be different according to the service quality(contents). It was expected that the difference of the perceived service quality(contents) could cause the difference of the process of adopting new technologies. The study on how consumers are satisfied with services provided, and which factors of the service quality have a more significant effect on consumer satisfaction will provide very valuable information for forecasting future trends in the IPTV market. The research tried to investigate factors which influence on consumer satisfaction and loyalty through an empirical survey with real users of IPTV services. Based on the results, the research suggested effective ways of diffusing IPTV.

Pod-edible bean or snap bean is a fairly new crop to domestic farmers but the national demand is steadily increasing in recent years along with the development of western food business and change in dietary patterns. At the same time, much efforts are being made to export it to foreign country, mainly to Japan. The amount of seeds introduced from outside is also continuously increasing along with the enlargement of area planted for the crop. Hybridization breeding for the crop has already been started to supply the cheaper and better seeds which will reduce the seed costs and foster the higher income to the farmers. In this experiment, several technologies related with the production of quality seeds are preliminary investigated. Some of the results obtained are summarized as follows; 1. Highly significant interaction was recognized between planting dates and no. of pods per plant and no. of branches but no interaction between planting dates and plant height and no. of nodes on main stem. Days to maturity was proportionally reduced to later planting dates. 2. Rate of viviparous pods and seeds was gradually increased in later planting dates but rate of germination was increased in earlier planting dates with lower germination rate in white seed coat grains than in colored seed ones. 3. Seed yield was higher in the earlier planting dates with a great deal of varietal difference. Early to mid April was considered to he the optimum planting dates for snap bean in Kyungbuk area. High correlation was recognized between seed yield and no. of pods per plant, no. of seeds per plant, and 100 seed weight. 4. Days to flowering was three and seven days longer in Cheongsong, high mountainous area than in Kunwi, somewhat prairie lowland. One hundred seed weight was also higher in Cheongsong than in Kunwi. Rate of viviparous grains, pods, and decayed seeds was higher in Cheongsong but, at the same time, the rate of germination and seed yield was also higher in Cheongsong. 5. One hundred seed weight of KLG5007 increased continuously up to 35days after flowering and decreased thereafter but that of KLG50027 increased to 40days after flowering and slowly reduced thereafter. The content of crude oil reached to maximum at 40 days after flowering and reduced thereafter. The rate of germination in Gangnangkong 1 was the highest, 89.3%, at 35 days after flowering and reduced thereafter while that in KLG50027 reached to maximum, 70.7%. at 40days after flowering and reduced thereafter. Thus, the optimum harvesting time for snap bean was considered to be 35~40days after flowering. 6. The snap bean pods at yellow bean stage easily became viviparous ones under saturated moisture conditions for 24 hours at . Therefore, it is recommended to harvest pods somewhat earlier than yellow-bean stage and let them do post maturing, especially when it is to be rained.

일몰 후 적색 및 원적색 광처리가 토마토 묘 소질에 미치는 효과를 조사하기 위해 24일간의 광처리 기간동안 12일 간격으로 묘의 초장, 제1절간장, 줄기직경을 측정하였고, 실험 마지막 날에는 묘의 뿌리와 줄기를 분리 건조하여 각 건물중을 측정하였다. 적색광 처리는 식물의 초장을 억제시키는 것으로 나타났고, 원적색광 식물의 초장신장을 촉진하는 결과를 보였다. 적색 및 원적색광 처리가 식물의 초장에 미치는 효과는 광처리 시간이 10분 또는 20분이든 큰 차이가 없었다. 또한, 적색광 처리된 식물의 줄기직경이 대조구 및 원적색광 처리된 식물의 줄기 직경보다 큰 것으로 나타났다. 적색광 처리는 원적색광 처리 및 대조구에 비해 줄기·뿌리의 건물중비가 작았다. 토마토 묘의 충실도에 미치는 광처리 효과는 적색광 처리가 가장 우수한 것으로 나타났고, 원적색광 처리된 묘의 충실도가 가장 낮았으며 광처리 없는 대조구는 그 중간정도의 충실도를 나타내었다.

본 연구에서는 품질기능전개(QFD)를 품질전개, 기술전개, 원가전개, 신뢰성전개로 구분하여 각 단계에서 실무적으로 고려해야 할 중요한 사항을 제안한다. 품질전개에서는VOC로 J.D.Power사의 시장품질조사 방법을 활용할 것을 제안하며 기술전개에서는 새로운 SPC 공정도와 작업표준 작성방안을 제안한다. 끝으로 신뢰성 전개에서는 BOM의 구조분석과 RBD, FTA 통합기능분석, FMEA의 체계적인 정리 등의 3단계 전개방안을 제안한다.

In this study, the odor of the parts and the odor of the surrounding environment were classified and verified. In order to increase the reliability of odor quantitative/qualitative analysis, the selection criteria for 5 sensory evaluators were established, and the n-Butanol control solution for each odor intensity was periodically trained to recognize the odor intensity before sensory evaluation. In addition, although various odor thresholds have been used through several studies, verification of whether the odor intensity value obtained through GC/MSD analysis is similar to the degree to which a person directly smells and feels it. It is important to select the odor threshold that has the best correlation with the odor intensity calculated by the person smelling the odor. Finally, sampling and measuring flowing airflow and temporary odors such as odor component analysis was experimentally difficult due to limited collection space and differences in concentration of generated components. In this study, a quantitative analysis was made possible by using the low temperature concentration (cooling) trap method. Through this, it was confirmed that the correlation with the actual odor intensity was not caused by the product itself, but by the environmental factor discharged from the product after creating the odor environment.

The paper aims to investigate auditors, auditing firms and other external factors that affect quality of information technology audit in Vietnam. We conducted 2 types of data collections including direct and on survey. For direct survey, we sent directly to auditors at the training classes organized by State Securities Exchanges Commission. An online survey was established and Google doc link was provided to the Big4 and non-Big4 auditors. We received 138 survey responses in that 90 auditors came from Big4 and 48 auditors from non-Big4 firms. The data are analyzed using a factor analysis and compare means approaches to illustrate the potential IT audit quality factors and identify differences between two groups of auditors. The results show that independence and accounting knowledge and audit skills are the most important factors. And since external auditors perform many assurance services, the independence is critical. The result also shows that the auditors need to have enough competent and professional skills when conducting an audit, especially within an IT environment that requires high quality. The findings suggest a similar pattern of two groups in the context of Vietnam and some factors of auditors and auditing firms appear to have a statistically significant impact on quality of IT audit.