• Korean Journal of Organic Agriculture
• /
• v.24 no.4
• /
• pp.747-758
• /
• 2016

Quality characteristics, such as moisture content, pH, acidity, sugar content, salinity, flavor, taste, color, and overall acceptance of apple Jangachi prepared with different apple cultivars were investigated after different times in storage. The initial moisture content of apple Jangachi was 14.19-16.94% according to cultivar. After 5 days of storage, the moisture content increased to 23.26-26.91%. The pH was 3.98-4.55 regardless of cultivar. Total acidity decreased at first and then increased slightly after 10 days in the range of 0.8% to 1.3%. The sugar content of apple Jangachi decreased from 60-68% to 27-34% on the 5th day and was maintained at 23-25% after 5 days regardless of apple cultivar. The salinity of apple Jangachi increased from 0.94-1.64% to 3.5-3.8% after 15 day regardless of cultivar. In the sensory evaluation, apple Jangachi prepared with the Gala cultivar was given the best ratings in overall acceptability.

• Journal of Korean Library and Information Science Society
• /
• v.43 no.4
• /
• pp.47-68
• /
• 2012

The purpose of this study is to understand the direction of 'One Book, One City' community reading campaign by analyzing the characteristics of selected books, including their classification numbers, subject headings, publication dates, and genres. An analysis of lists of 'One Book, One City' Reading Promotions Projects' available from the website of the Library of Congress, the Center for the Books, and bibliographic records of 210 books from LC OPAC, shows the preference for the recently published American literatures in the genre of Bildungsromane and domestic fiction which describe the life of people with multi-cultural or ethnic backgrounds. It is confirmed that 'One Book, One City' community reading campaign has been consistently oriented to achieve the understanding and integration of a community by reading and discussion of one book.

• Proceedings of the Korean Society of Dyers and Finishers Conference
• /
• 2012.03a
• /
• pp.99-99
• /
• 2012

소비자의 기호가 다양화되면서 다품종 소량생산에 따른 대량 맞춤화에 대한 관심이 높아지고 있으며, 1990년대 후반부터 급격히 확산되고 있는 인터넷의 발달 및 디지털 기기의 확산에 따라 인터넷을 기반으로 한 전자상거래 환경에서의 대량 맞춤화 프로세스는 최근 의류 분야에서 주요한 경향으로 받아들여지고 있다. 대량 맞춤화 의류 제품의 수요는 인터넷 등 IT 기술의 발달과 맞물려 최근 개인의 특성과 취향을 고려한 인터넷 맞춤서비스를 기반으로 증가추세에 있으며, CAD 등의 테크놀러지의 활용을 통하여 디자인, 패턴제작, 재단 등의 자동 시스템을 도입함으로써 그 영역을 확장하고 있다. 이에 발맞추어 국내에서는 '디지털 패션 시스템'을 통해 3차원 바디 스캔, 3차원 컴퓨터 그래픽스, 3차원 Simulation, DID, DTP, 맞춤주문형 제품의 대량 생산기술 등의 단위 기술이 기업단위로 활용되는 등 가상현실을 이용한 3차원 가상쇼핑 등을 포함하는 기술로서 차세대 섬유패션 산업의 창출에 기여하고 있다. 그 중, 디지털 텍스타일 프린팅은 디자인에서부터 날염까지 전체 공정을 컴퓨터로 처리하여 기존의 복잡한 날염 공정을 단축하여 다품종 소량생산이 가능한 날염 방식으로, 대량 맞춤형 프로세스를 지원하며, 프로슈머(prosumer)로서의 소비자가 직접 참여하여 그들의 욕구를 최대화 할 수 있는 소비자 만족을 극대화 시킬 수 있는 대량 맞춤화 프로세스 중 하나의 단계로 소비자의 수요 반영하는 요소로 작용하고 있다. 즉, 디지털 패션 시스템에서의 디지털 텍스타일 프린팅은 대량 맞춤형 의류 제품에 있어 소비자 만족도와 직결되는 요인으로 분석된다. 따라서, 본 연구에서는 디지털 패션 시스템 기반의 대량맞춤형 섬유제품 및 디지털 텍스타일 프린팅 적용 섬유제품에 대한 기초 평가 문항을 제시하고, 소비자 태도를 분석하여 제시하였다. 또한, 분석된 기초 소비자 태도를 반영하여, 디지털 패션 시스템 기반의 디지털 텍스타일 프린팅(Digital Textile Printing) 의류 제품의 선호도, 인지도, 수요도 및 구입의향을 분석하여 최종적으로 디지털 패션 시스템에 적용된 디지털 텍스타일 프린팅 의류 제품의 수요 경향을 제시하였다.

• Archives of design research
• /
• v.20
• /
• pp.219-229
• /
• 1997

Today seafoods, such as fisheries and clams, have become an important part of our diet. But processing and storing these perishable seafoods for a long period of time present a serious problem. Only a few years ago, the seafood consumption was minimal. However, an improvement in our diet has enabled us to enjoy seafoods more often than before. Moreover, the recent trend toward the concentration of the popuration to the metropolitan area and the improvement in the standards of living have accelerated a change in our food consumption pattern-preference for the convenient foods over time consuming cooking. Judging from these changes, we can easily predict that the demand for the covenient, dried seafoods will rise sharply in the coming days. The development for an innovative and attractive way to package and market these products are on the way. Research and development of the distribution channel and package design of the dried seafoods will offer a wide array of opportunities to increase the sales volume of the dried seafoods. In addition, by associating the image of Pusan, as a prime oceanic city, with the dried seafoods on the package will certainly draw the attention of many prospective consumers. Consequently it will make the dried seafoods special products of Pusan, and eventually contribute to the prosperity of the city.

• Korean Journal of Food Science and Technology
• /
• v.47 no.5
• /
• pp.652-657
• /
• 2015

To produce mulberry-leaf tea abundant in ${\gamma}$-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ($N_2$ and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.

• Journal of the Korean Society for information Management
• /
• v.29 no.2
• /
• pp.71-92
• /
• 2012

The purpose of this study is to analyze the effects of organizational communication satisfaction of teacher librarians on the informational and educational service and to draw implications for improvement of the school libraries' educational role. According to the results of the analysis, teacher librarians have preferred informal communication by conversation and face-to-face talk with superiors or co-workers and horizontal communication during their performance. Characteristics of teacher librarians, such as career, gender and school levels, have influential effect on user education, libraryassisted instruction, reading and information literacy instruction. The more teacher librarians felt satisfaction of the informal communication, the more textbook-related reference lists are offered. Horizontal communication have a positive influence on information literacy instruction. However, teacher librarians should utilize cooperative statements, committees and councils and actively participate in those horizontal communication methods to share the vision and aims of school libraries with the larger school community. Teacher librarians also should put more efforts into developing their leadership role and marketing strategies in order to overcome the weaknesses of informal communication.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.633-639
• /
• 2008

The quality characteristics of white pan bread prepared with chungkukjang powder were investigated. Breads were prepared with the addition of 0, 0.5, 1.0, and 1.5% of chungkukjang powder to the basic formulation. The bread volume slightly decreased from 0% to 1.5%. pH was nearly unchanged. As the added amount of chungkukjang powder increased, lightness (L-values) decreased while redness (a-values) and yellowness (b-values) increased. During storage, total viable cells of the control bread increased. In preference characteristics, the highest sensory scores for color, air cell, smell and softness were obtained when chungkukjang powder content was 0.5%. The intensity characteristics related to color and smell were the strongest with increasing chungkukjang powder. These results showed that the white pan bread with 0.5% chungkukjang powder was acceptable.

• The Journal of The Korea Institute of Intelligent Transport Systems
• /
• v.11 no.3
• /
• pp.81-91
• /
• 2012

The world has been replacing fast fossil fuels vehicles with electric vehicles(EVs) to cope with climate change. The government set a goal which EVs will be substitute at least 10% of the domestic small vehicles with EVs until 2020, and will try to build electric charging infrastructures in apartments with the revision the law of 'the housing construction standards'. In apartments the EVs charging infrastructure and parking space is, essential to accomplish the goal. But the studies on EVs demand are few. In this study, we predicted that the demand for EVs using time-series analysis of statistical data, survey results for apartments residents in the metropolitan area. As a result, the ratio of the EVs appeared to be 6~21% for the total vehicles in a rental apartments for the years 2020, 21~39% in apartments for sales. For the EVs, the maximum power required for 1,000 households in rental apartment is predicted to be about 4200 kwh on a daily basis, while the maximum power in the apartment for sales is predicted to be 7800kwh.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.12
• /
• pp.1832-1838
• /
• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Food Science of Animal Resources
• /
• v.25 no.3
• /
• pp.271-276
• /
• 2005

A totally 178 housewives in Gyeongnam were surveyed on consumer's purchase behavior and perception of branded pork. The degree of consumers' perception and reliance on the branded pork was still low. Consumers' consideration quality factors when buying pent is higher in order of safety/hygiene>taste/tenderness>meat color, In taste, consumer preferred Korean native pig meat when compared to the common meat. But the consumers have a notion that the price of Korean native pig meat was too expensive. The consumer preferred consumer group to government agency as a official approval organ for pork quality assurance. The consumers had different behavior in information channel, purchase frequency and place depending on age, income. In the development of branded pork, further studied are required on consumers' purchase behavior, perception, preference choice and decision-making process of branded pork.