• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1873-1880
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• 2015

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.

• Journal of Venture Innovation
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• v.7 no.3
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• pp.159-182
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• 2024

The study aimed to analyze the factors influencing customer experience and satisfaction in home meal replacement (HMR) subscription services through the lens of the Value-based Adoption Model (VAM). Specifically, the study examined the mediating role of customer value co-creation. A survey was conducted among users of HMR subscription services within the last three months, yielding 200 valid responses for analysis using AMOS 24.0. The findings revealed that the factors of usefulness, entertainment, convenience, and curation positively impacted customer value co-creation, while perceived anxiety had a negative effect. Interestingly, the influence of perceived costs on customer value co-creation was not significant, potentially indicating that cost concerns may be overshadowed by other factors in this service context. Among the variables, curation emerged as the most influential factor, followed by convenience, usefulness, and entertainment. Customer value co-creation was found to significantly enhance both customer experience and satisfaction, with customer experience also directly contributing to increased customer satisfaction. The study underscored the importance of customer value co-creation as a mediating factor, bridging the gap between service features and customer outcomes. This mediation highlights how effectively managed interactions between the service provider and customers can transform perceived value into tangible satisfaction. From a practical standpoint, the results emphasize the critical role of curation services in driving customer value and satisfaction in HMR subscription services. Companies should focus on refining curation and enhancing convenience to maximize customer engagement and satisfaction. The study provides valuable academic insights into the dynamics of customer value co-creation and its implications for service management, contributing to the broader understanding of how modern subscription services can optimize customer relationships.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.313-319
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• 2022

This study was performed to analyze the nutritional contents (calories, carbohydrate, protein, fat, sugar, sodium and potassium) of home meal replacements (HMRs) and assess the total nutritional value of these meals. The energy, carbohydrate and sodium contents were highest in fried rice, and the percentage of the daily value (%DV) was also higher than 50%. In all HMRs, the sodium Index of Nutritional Qualities (INQs) was higher than one, but all sugar INQs were lower than one. Most of the energy contribution of the carbohydrates in fried rice, spaghetti and tteokbokki exceeded the recommended range, whereas protein and fat values were mostly under the recommended range in one-dish type lunchboxes and tteokbokki respectively. When applying the nutritional labeling requirements for food, a difference of 31% above or below the labeling standard indicates that continuous monitoring is needed. These results suggest that HMRs contain high levels of sodium and appear to be nutritionally imbalanced in part.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1992.04a
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• pp.285-290
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• 1992

기계 구조물의 과도한 진동은 기계의 성능 및 수명에 나쁜 영향을 미치며 기계및 부품의 파괴까지 유발하게 되는 원인이되므로 이를 제진하기위한 각종 방법이 오래전부터 연구되고 있다. 본 연구에서는 현재까지 진행된 충격식 댐퍼의 이론을 기초로 한 사이클당 두번의 충돌이일어난다는 가정하에, 파라메타 의 변화에따른 최적 감쇠특성을 얻기위한 최적간극과 최적 질량비를 쉽게구할 수 있는 식을 유도하였다. 그리고, 실험에 의하여 공진상태에 있어서 불의 충격력에 의한 감쇠특성을 조사하였고, 이론으로구한 식과 비교 검토함으로서, 실제 현장등에서 간편하게 근사식을 이용하여 최적조건을 구하고, 이 자료를 기초로하여 설계, 제작시 보다 간편하게 사용할 수 있도록 하였다.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.309-318
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• 2018

In this study, we investigated subjective perceptions of one retailer's PB products for large retailers by applying the Q methodology to examine subjective trends of consumers who purchased and experienced PB products at home. In this study, we examine how HMR-type PB products developed and released by large retailers according to the demographically changing social structure represent the meaning and subjective acceptance of PB products in a single licensee through Q methodological studies. The purpose of this paper is to propose various direction and improvement plan of food product development and release for one license of large distribution company in the future. Based on these research problems, five types of type analysis results were derived. Specifically, the first type (N = 5): Brand image trust type, the second type (N = 5): NB product preference type, the third type(N = 2): Easy cooking preference type, and fourth type (N = 2): Pursuing taste for price type and fifth type (N = 2): Quantitative pursuit for price type.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.3 no.4
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• pp.49-56
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• 1989

약 이온화되어 있는 기체 방전에서 전자 에너지 분포함수는 계산상 어려움으로 인하여 맥스웰 분포를 가정하나 이러한 가정은 실제 방전내의 전자 에너지 분포함수와 차이를 보이게 된다. 본 논문에서는 저압 수은 방전에 대하여 전자온도, 관벽온도, 전자밀도, 포화증기압밀도를 변수로 사용하여 볼쯔만식을 해석하였다. 구성된 방정식으로부터 정상상태를 가정하여 구한 전자 에너지 분포함수는 보통 적용하는 맥스웰 분포와 꼬리부분에서는 많은 차이를 보였다. 특히 충돌 단면적을 에너지의 함수로 근사하여 식을 간략화함으로써 분포함수를 간편하게 구할 수 있으며 광범위하게 적용할 수 있는 방법을 제안하였다. 또한 명확한 이론에 근거한 해석적 모델을 제시하여 분포함수의 해석을 용이하게 하고 계산과정을 간편하게 하였다.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.609-618
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• 2016

Purpose: The purpose of this study was to analyze the attributes considered important by Singaporeans in the selection of Korean ginseng chicken soup as an HMR product using conjoint analysis techniques. Methods: A total of 400 questionnaires were distributed to local consumers in April 2012, of which 324 were completed (81.0%). Statistical analyses of data were performed using SPSS/Windows 18.0 for descriptive statistics and conjoint analysis. Results: Analysis of the attributes and levels of Korean ginseng chicken soup as an HMR product for people who lived in Singapore showed the relative importance of each attribute as follows: packing (32.4%), chicken (32.1%), glutinous rice (13.8%), soup (11.6%), and ginseng (10.0%). Results showed that Singaporean consumers preferred code J's Korean ginseng chicken soups as an HMR product, which consisted of half a chicken, glutinous rice, a whole ginseng root in a soy sauce-based soup, and a partially transparent package. The most preferred Korean ginseng chicken soup gained 50.4% potential market share from choice simulation when compared with the second preferred one. Conclusion: This study has significance in that such a practical research contributes to product development of a specific Korean dish for foreign consumers. In addition, the results of this study provide useful information for the food industry for global expansion and commercialization of Korean food, thereby providing an important foundation for future development of various Korean foods as HMR products.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• Journal of Nutrition and Health
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• v.54 no.4
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• pp.383-397
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• 2021

Purpose: The purpose of this study was to evaluate the change in the use of home meal replacement (HMR) and delivered foods and food habits of college students due to coronavirus disease 2019 (COVID-19). Methods: A survey was conducted on 460 male and female college students in Chungcheong province in December 2020. Results: The methods of participation in classes in the 2nd semester of 2020 were 40.2% for '100% non-face-to-face' and 40.4% for 'more than 70.0% of non-face-to-face classes'. 52.8% of the subjects responded that their physical activity had decreased, while 36.1% of the subjects responded that their body weight had increased over the past 6 months. Regarding the use of HMR, 62.7% of the male students and 69.6% of the female students responded with '1-2 times a week or less' before the outbreak of COVID-19. After the outbreak, 57.4% of males and 46.7% of females responded with '3-4 times a week or more' (p < 0.05, p < 0.001). As for the use of delivered food, 58.3% of the females responded with '2-3 times a month or less' before the outbreak, whereas the rate of responding with '1 or more times a week' after the outbreak was 64.6% (p < 0.001). Negative changes in food habits caused by COVID-19 were in the order of irregular meals (56.7%), increased intake of delivered food (42.2%), increased intake of snacks (33.3%), and increased intake of processed foods such as HMR (30.4%). Conclusion: As mentioned above, many college students had non-face-to-face classes due to COVID-19. During this period, they experienced decreased physical activity, weight gain, and undesirable eating habits such as irregular meal time, and increased intake of processed foods, delivery foods, and snacks. Therefore, there is a high need for nutrition education and policy support for the prevention and management of health and nutrition problems of college students, which can be caused due to the COVID-19 pandemic.