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중력모형을 이용한 우리나라 냉동 수산물의 교역형태 분석
김상구 ( Sang Gu Kim ),이정윤 ( Jung Yoon Lee ),김기수 ( Ki Soo Kim ) 한국수산경영학회 2012 수산경영론집 Vol.43 No.1
The purpose of the paper is to find out the trade patten and characteristics of Korea`s fisheries products by figuring out the factors of affecting the volume of the export of Korean frozen fisheries products based on the data of frozen fisheries (HS0303), which make up of the large volume of Korea`s fisheries export using gravity model. The paper has performed regression analysis through using 624 panel data and the statistical program, STATA 12.0. In this study, we can get two results as follows: First, the total import volume of fisheries and transportation distance of trade partners have an influence on the Korea`s trade of frozen fisheries products. The time and fare of transportation have also an influence on the Korea`s trade of frozen fisheries products. Second, Korea`s trade of frozen fisheries products is also affected by the exchange rate of currencies and settlement of FTA which could be shown as important factors in the estimation of export function of general products.
냉동 수산물의 저장 온도 관리를 위한 Time-temperature Indicator와 비전 기반 Indicator 분석 프로그램 개발
장명기 ( Myung-kee Jang ),홍창욱 ( Chang-wook Hong ),최재혁 ( Jae-hyuk Choi ),김꽃봉우리 ( Koth-bong-woo-ri Kim ),최정욱 ( Jeong-wook Choi ),남택정 ( Taek-jeong Nam ),안동현 ( Dong-hyun Ahn ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.1
We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at 20℃. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at -20℃. After freezing, the bag was removed to an ambient temperature of 20℃, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.