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Lee Y.,Korea Brewing Institute | Eom T.,Dankook University | Cheong C.,Seoul University of Venture and Information | Cho H.,Seoul University of Venture and Information | And 5 more authors.
Journal of the Korean Society of Food Science and Nutrition | Year: 2013

The objective of this research was to investigate the quality characteristics of the spirits by different distillation and filtrations. The contents of alcohol, total acids, and amino acids in rice mash were 15%, 0.25 g/100 mL, and 0.15 g/100 mL, respectively. The soluble content was 10°Brix, and pH was 4.6 in the rice mash. Lactic acid was the most prominent organic acid found in rice mash. The rice spirit distilled by a multi stage distiller showed the highest amounts of aroma compounds, such as fusel oil and esters. However, the filtration did not affect the amounts of total aroma compounds. It is suggested that a multi stage distiller may influence taste and flavor positively by enhancing the aroma and removing the impurities in rice spirits.


Cho H.-C.,Seoul University of Venture and Information | Kang S.A.,Hoseo University | Choi S.-I.,Seoul University of Venture and Information | Cheong C.,Seoul University of Venture and Information
Journal of the Korean Society of Food Science and Nutrition | Year: 2013

The objective of this study was to investigate the quality characteristics of spirits derived from fruit using copper distillation equipment. First, optimal yeast strains were chosen through a fermentation test on raw materials (apples, mandarins and rowanberries). The normal fermentation condition for rowanberries observed at a rowanberry concentration of 8% during mashing included chaptalization with sugar to increase the alcohol content. During the mashing, fruits were fermented and distilled through one of three different types of distillation apparatuses (pot distiller, vacuum distiller, or multistage distiller made of copper). The results revealed that the type of apparatus used affects the content of alcohol and flavor components. The distilled spirits prepared through a copper multistage distiller had a much higher tendency to retain components of fruit aromas such as ethyl acetate and provided higher yields than spirits prepared with a pot distiller or vacuum distiller. Thus, the copper multistage distiller apparatus can be applied to positively influence the taste and flavor of fruit distilled spirits by enhancing fruit aromas, removing impurities such as sulfur components and enhancing yields.


Jeong J.-K.,Pusan National University | Kim Y.-W.,Pusan National University | Choi H.-S.,South Korean National Institute of Animal Science | Lee D.S.,Kyungnam University | And 2 more authors.
International Journal of Food Science and Technology | Year: 2011

Kimchi was fermented in onggi and other containers at 4°C for 4weeks. Two types of onggi were used: glazed and nonglazed onggi. Other containers such as polyethylene plastic containers, polypropylene containers for use in a kimchi refrigerator, stainless steel and glass bottles were used. During the fermentation, kimchi fermented in onggi showed relatively stable acidity change compared with those in the other containers. Also it showed higher lactic acid bacteria multiplication (108-109cfug-1 at 4th week) but slower general aerobic bacteria multiplication than the others. The springiness of kimchi fermented in onggi was more than 50% at 4th week, it is higher than the others. Its carbonic acid taste and overall acceptability were excellent in sensory evaluations. The antioxidative and cancer-cell antiproliferative activities were also greater in kimchi fermented in onggi than the others. Between the two types of onggi, nonglazed onggi showed better results in both properties and functionalities of kimchi. Onggi showed higher gas permeability than polyethylene plastic containers and glass bottles because of its porous structure, and lactic acid bacteria could have benefited from this condition. It possibly contributes to optimal ripening of kimchi resulting in better properties, especially texture and taste, and health functionalities. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.


Davis B.R.,Cornell University | Wawrzynek P.A.,Fracture Analysis Consultants, Inc. | Hwang C.G.,Seoul University of Venture and Information | Ingraffea A.R.,Cornell University
Engineering Fracture Mechanics | Year: 2014

A technique was implemented for decomposing 3-D mixed-mode energy release rates using the Virtual Crack Extension (VCE) method. The technique uses a symmetric/anti-symmetric approach to decompose local crack-front displacements that are substituted into the global VCE energy release rate form. The subsequent expansion leads to the mixed-mode energy release rate expressions. As a result of the expansion, previously unaddressed modal-interaction coupling terms are found to impact the mixed-mode energy release rates. This development expands the VCE method's advantages over similar procedures when simulating arbitrary crack growth by providing the means to calculate both mixed-mode energy release rates and their variations. © 2014 Elsevier Ltd.


Lee B.,Korea Advanced Institute of Science and Technology | Cho H.,Samsung | Chae M.,Seoul University of Venture and Information | Shim S.,Seoul Womens University
Expert Systems with Applications | Year: 2010

Online auctions allow buyers to find a wider variety of items and help sellers to reach literally millions of buyers. Auctioning over the internet gives a variety of opportunities that are not offered for consumers offline. However, on the other hand, it also provides good conditions for opportunistic behaviors because of the high degree of information asymmetry. To prevent online auction fraud, preventative controls verifying the identities of auction users can be imposed. However, these measures can adversely affect the potential user-base of online markets. In this paper, we examine the ex-post detection of online fraud. Among examples of serious online fraud prevalent in auctions, we investigate the factors necessary to detect "online credit card phantom transactions," which are fake transactions for illegal loan sharking through the collusion of the seller (creditor) and buyer (debtor). In this paper, we develop a plausible detection methodology for online fraud. In addition, employing a data collection agent, we demonstrate cost-efficient ways of data collection. Auctioneers, e-business firms with fraud-related problems, and regulatory agencies can all take advantage of this methodology. Academically, we believe that our research is a new addition to the body of empirical studies on online auction fraud. © 2009 Elsevier Ltd. All rights reserved.


Lee J.-W.,Seoul University of Venture and Information | Kang S.-A.,Hoseo University | Cheong C.,Seoul University of Venture and Information
Journal of the Korean Society for Applied Biological Chemistry | Year: 2015

This study was performed to investigate the quality characteristics of distilled spirits made with different fermenting agents in copper distiller. The highest distillate yield was observed in the mashing made with fermenting agent A. The distillate made with fermenting agent A showed also significantly the highest level of ester and higher-alcohol concentration. In addition, the distilled spirit made with fermenting agent A indicated significantly higher preferences in appearance, smell, taste, quality, and overall acceptability than those of other agents. However, the aging in bottle for 6 months had no significant differences in sensory improvement in distilled spirits regardless in kind of fermenting agents. This study emphasizes the importance of rice koji as fermenting agent in distilled spirit prepared with rice and using with multistage distiller made of copper to improve aroma substances and yield ratio of distillate. © 2015, The Korean Society for Applied Biological Chemistry.


Lee E.,KAIST | Lee B.,KAIST | Chae M.,Seoul University of Venture and Information
PACIS 2011 - 15th Pacific Asia Conference on Information Systems: Quality Research in Pacific | Year: 2011

We study lenders' behavior in the peer-to-peer (P2P) lending market, where individuals bid on unsecured microloans requested by other individual borrowers. Online P2P exchanges are growing, but lenders in this market are not professional investors. In addition, lenders have to take big risks because loans in P2P lending are granted without collateral. While the P2P lending market shares some characteristics of the online markets with herding behavior, it also has characteristics that may discourage it. This study empirically investigates herding behavior in the P2P lending market where seemingly conflicting conditions and features of herding are present. Using a large sample of daily data from one of the largest P2P lending platforms in Korea, we find strong evidence of herding and its diminishing marginal effect as bidding advances. We employ a multinomial logit market-share model where relevant variables verified by prior studies on P2P lending are controlled.


Yum H.,Monitor Group | Lee B.,KAIST | Chae M.,Seoul University of Venture and Information
Electronic Commerce Research and Applications | Year: 2012

Information asymmetry is one of the fundamental problems that online peer-to-peer (P2P) lending platforms face. This problem becomes more acute when platforms are used for microfinance, where the targeted customers are mostly economically under-privileged people. Most of the prior empirical studies have been based on data from Prosper.com or similar sites that compete in traditional consumer loan markets. Our study examines P2P lending in microfinance for which borrowers are unbankable so that signals on creditworthiness of new borrowers are very limited. In addition, microfinance customers have more incentive to repeatedly seek loans from the market. Under this microfinance setting, we examine how lenders change their decisions as creditworthiness inference becomes increasingly possible through the accumulation of transaction history. Our findings confirm that lenders seek the wisdom of crowds when information on creditworthiness is extremely limited but switch to their own judgment when more signals are transmitted through the market. Different information sets are utilized according to the structures of decisions. Due to the possibility of a repeated game, it is also shown that borrowers try to maintain a good reputation, and direct communication with lenders may adjust incorrect inference from hard data when their creditworthiness is questioned. © 2012 Elsevier B.V. All rights reserved.


Noh M.,SK Corporation Jong ro | Chae M.,Seoul University of Venture and Information | Lee B.,KAIST | Yoon M.,Seoul University of Venture and Information
International Journal of Software Engineering and its Applications | Year: 2016

This research focuses on the effect of brand perceptions formed through the usage of a smartphone on user satisfaction and on subsequent purchasing decisions for other smart devices of the same brand, using the theoretical background of the Expectation-Confirmation Model in IT. This study showed that the brand expectation confirmation before and after using a smartphone affected brand user experiences (perceived usefulness, perceived playfulness, and perceived aesthetics) significantly. This study is meaningful in that it has defined the perceived playfulness and perceived aesthetics in the existing ECM-IT as 'user brand experience' factors, and confirmed the relevant correlations. Also, the confirmation that smartphone usage experience can be fully transferred a user's intention to purchase other smart devices is what differentiates this study with other studies. The research results show that the user's playfulness and aesthetics perception formed through smartphone brand usage experience affects both the brand usage satisfaction and the purchase intention of portable and non-portable devices. © 2016 SERSC.


Lee I.-O.,Seoul University of Venture and Information | Chae M.,Seoul University of Venture and Information
International Journal of Control and Automation | Year: 2016

The production of cleaning robots is increasing annually in spite of customer dissatisfaction. Most previous studies on cleaning robots focused on initial acceptance. This paper examined the factors on repurchase intention of cleaning robot on the basis of the theory on post adoption behavior of new technology. The Expectation-Confirmation Model in IS was adopted in this paper as the theoretical background. The results suggested that the perceived usefulness of the cleaning robot was determined by subjective norms, product quality and confirmation between expectations before and experiences after using it. It also found that user satisfaction was determined by the perceived usefulness and the confirmation. Finally the satisfaction impacted the users' repurchase intention. All the hypothesized paths were moderated by the individual innovativeness of the users. © 2016 SERSC.

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