• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.11
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• pp.1627-1637
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• 2002

The objective of this study is to analyze the images of basic bodice apparel displayed on the PC monitor connected to digital camera, and to suggest a more efficient alternative method that enables the expert judge to evaluate the subject both traditional method and displayed images on the computer. Appearance evaluation has traditionally been assessed using subjective method dependent upon expertjudges' senses with the naked eye after direct observation of a living model. This research faces the new challenge focusing on the sensory evaluation of appearance for basic apparel patterns, which can overcome the space and time limitations of the traditional feet methods. A total fifteen basic bodice garment (3 types of $pattern\;{\times}\;5$ subject) were constructed with same fabrics. The appearance evaluation items consist of lg questions of upper torso. The image takes font, back and side view of the dressed subject with three different situations. Data was analyzed using percentiles, standard deviation T-test and ANOVA. Taken together, the present result of appearance evaluation through digital camera image shows that there is a significant difference ($p{\leq}.001$) in the response to the placement of the neckline, the waist & shoulder dart, the general ease of the bust & waist area, the side seam, the perpendicular of the waist hem and general acceptability between the above three different situations; the image in the condition of greenish yellow background with front light showed the highest score through all questions. These results depend on the kind of background colors with the light.

• The monthly packaging world
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• s.189
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• pp.124-129
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• 2009

이번 대한민국패키지디자인대전에서는 일반부문 대상으로 전자부문에 출품한 디엔시의 팅크웨어 아이나비 K7이 선정되었다. 학생부문 대상에는 박성수 씨가 선정되었다. 금번 2008년 대한민국패키지디자인대전에서는 외관을 구성하는 형상, 모양 및 색채 등의 요소가 종합적으로 아름답게 구성되고 독창성이 있으며 판매를 촉진 할 수 있는 작품을 중심으로 평가가 이뤄졌으며 특히 상품 목적에 적합한 기능, 사용상의 편리성 및 유지 관리의 용이성 등을 충분히 갖추고 있는 작품을 높이 평가했다. 본 고에서는 제17회 대한민국패키지디자인대전 일반부문 수상작들을 살펴보도록 한다.

• The monthly packaging world
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• s.189
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• pp.108-110
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• 2009

제17회대한민국패키지디자인대전에서는 일반부문 대상으로 전자부문에 출품한 D&C의 팅크웨어 아이나비 K7이 선정되었다. 금번 2008년 대한민국패키지디자인대전에서는 외관을 구성하는 형상, 모양 및 색채 등의 요소가 종합적으로 아름답게 구성되고 독창성이 있으며 판매를 촉진 할 수 있는 작품을 중심으로 평가가 이뤄졌으며 특히 상품 목적에 적합한 기능, 사용상의 편리성 및 유지 관리의 용이성 등을 충분히 갖추고 있는 작품을 높게 평가했다. D&C 임성철 국장에게 수상소감 및 아이나비 K7 디자인에 대한 설명을 들어보았다.

• Journal of the Korean Institute of Landscape Architecture
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• v.48 no.3
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• pp.22-33
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• 2020

Sign system is one of the most widely used guide media in scenic spots. It plays vital role in introducing cultural values of destinations to tourists with better visit experience. The purpose of this study is to derive the influence factors of the sign system of Mount Tai scenic area for tourists, analyze the satisfaction of tourists, and provide suggestions for the sign system of Mount Tai Mountaineering Road to improve tourists' satisfaction in the future. The evaluation items of Mount Tai Mountaineering Road sign system were derived from the previous studies and then subdivided comprehensively. Survey by questionnaires was carried out to obtain the influence factors. In order to understand the satisfaction degree of tourists, fuzzy comprehensive evaluation was implemented. The research results of this study are summarized as follows. First, four influence factors of the sign system on Mountaineering Road of Mount Tai were concluded as the interpretation content, appearance modeling, interpretation methods and layout management. Second, the order of weight values of influence factors was the interpretation content, appearance modeling, interpretation methods and layout management respectively from high to low, which means that tourists paid more attention to practicality and aesthetics. Third, the satisfaction degree of the tourists on the sign system was different. The satisfaction level for the three factors (interpretation content, appearance modeling, layout management) was good, while the satisfaction for interpretation method was medium. The reason was that it failed to deepen the understanding of tourists on the natural and cultural values of Mount Tai Mountaineering Road. These results indicate great significance to provide theoretical basis for the later readjustment and design of the sign system and to improve the overall satisfaction of tourists on tourism experience.

• Journal of the Korea Institute of Building Construction
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• v.21 no.6
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• pp.665-676
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• 2021

As the number of deteriorated buildings increases, the importance of safety diagnosis and maintenance of buildings has been rising. Existing visual investigations and building safety diagnosis objectivity and reliability are poor due to their reliance on the subjective judgment of the examiner. Therefore, this study presented the limitations of the previously conducted appearance investigation and proposed 3D Point Cloud data to increase the accuracy of existing detailed inspection data. In addition, this study conducted a calculation of an objective building safety grade using a Deep-Neural Network(DNN) structure. The DNN structure is generated using the existing detailed inspection data and precise safety diagnosis data, and the safety grade is calculated after applying the state evaluation data obtained using a 3D Point Cloud model. This proposed process was applied to 10 deteriorated buildings through the case study, and achieved a time reduction of about 50% compared to a conventional manual safety diagnosis based on the same building area. Subsequently, in this study, the accuracy of the safety grade calculation process was verified by comparing the safety grade result value with the existing value, and a DNN with a high accuracy of about 90% was constructed. This is expected to improve economic feasibility in the future by increasing the reliability of calculated safety ratings of old buildings, saving money and time compared to existing technologies.

• The Korean Journal of Food And Nutrition
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• v.14 no.5
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• pp.391-396
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• 2001

Effects of substitution of stevioside and maltitol with sugar on the quality characteristics of pound cake and butter cooky were investigated. Pound cakes increased in baking loss rates and decreased in water contents with substitution of sugar by stevioside and malitol. The yellow values of interior of pound cakes, and the lightness and yellow values of surface of butter cookies significantly decreased with substitution of sugar by stevioside and maltitol. Most of texture parameters such as hardness, chewiness, springiness, cohesiveness and gumminess of pound cakes, and hardness and brittleness of butter cookies also decreased with substitution sugar by stevioside and maltitol. In sensory evaluation, texture and appearances of pound cakes containing stevioside and maltitol were positively different compared to that of sugar control. However, butter cookies containing stevioside and maltitol were negatively different in texture and positively different In appearance compared to that of sugar control. Taste, flavor, sweetness and overall acceptability of pound cakes and butter cookies were not different between sugar and stevioside group. In conclusion, textures and appearances of pound cakes might be improvable without affection on other characteristics, and butter cookies were almost the same as the results of Pound cakes except deterioration of appearance, when sugar were substituted with stevioside and maltitol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1028-1033
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• 2004

This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.12
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• pp.1424-1433
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• 2003

본 연구는 소비자의 의류제품평가에 있어 개인적ㆍ심리적 요인인 자기이미지 및 의복태도의 관련성을 살펴보고자 하였다. 연구결과, 소비자의 의류제품평가는 다차원적인 구조를 가지며, 외관적, 성능적, 외재적, 표현적 요소로 세분화되어 사용되고 있음을 알 수 있었다. 또한 소비자의 자기이미지와 의복태도에 따라 의류제품 평가기준과 의복선호스타일에 유의한 차이가 나타남으로써 이들이 소비자의 의류제품 평가에 영향을 미치는 중요한 변인이라는 것을 확인할 수 있었다. 따라서 이러한 소비자의 자기이미지 및 의복태도는 감성이나 이미지와 같은 요소들의 중요성이 증가하고 있는 최근의 의류시장의 경향에 부합하여 시장세분화의 효과적인 변수로 사용될 수 있을 것이다. 이와 함께 자기이미지 및 의복태도를 통해 세분화된 표적시장 소비자들이 보다 중요시하는 의류제품평가의 차원들을 파악하고 이를 강화함으로써 보다 효율적인 마케팅 전략을 수립할 수 있을 것이다.

• Journal of the Korea Society of Computer and Information
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• v.25 no.5
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• pp.107-116
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• 2020

The purpose of this study was to compare the pattern of two men's pants for education and two for industry, and to analyze the patterning method that is most suitable for the body shape of middle-aged men. As a result of appearance evaluation for 3D simulation, J pattern was evaluated as the best in most items, and H pattern was analyzed to be the most inappropriate. As a result of measuring the airgap, all four patterns of the waist circumference were evaluated to have very small airgap, and the J pattern had the smallest airgap for the pants. J pattern was analyzed as the most suitable pattern for middle-aged men's body shape by synthesizing the appearance evaluation of virtual wear, color distribution, sectional view, airgap, etc. However, in the case of J pattern, it was analyzed that the pants length needs to be modified. Since this study compared and analyzed only two patterns for education and two for industry, it is thought that the development of pants for middle-aged men should be developed through actual wearing experiments with J patterns.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.637-641
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• 2002

The purpose of this study was to provide the basic information on the cookies made with garlic and to investigate quality characteristics of them using chemical and sensory evaluation of cookies. Cookie samples were prepared with shredded garlic at varied levels of 0, 3, 6 and 9%. The pH of the dough significantly decreased by the addition of garlic. Dough density of control showed significantly lower values than those of 3% added sample groups. Spreadability of control had significantly higher values than the other samples. Texture measurement showed that the addition of garlic had no significant effect on cookie texture. Sensory evaluation resulted that the properties of crack, garlic aroma, garlic taste and brittleness of cookies tended to increase as the addition levels of garlic were increased. The cookies with 3% and 6% garlic had similar or significantly higher acceptance scores in all of the properties examined than those of control.