• Food Science of Animal Resources
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• v.24 no.4
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• pp.342-348
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• 2004

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.761-766
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• 2005

This study was carried out to identify the change of appearance, chlorophyll and ascorbic acid contents of green peas during storage at $5^{\circ}C,\;20{\circ}C$, and the results were summarized as follows; 1. appearance of green peas with the pod was better than green peas without the pod during storage, and storage power at $5^{\circ}C$ was better than storage $20^{\circ}C$. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at $5^{\circ}C,\;20{\circ}C$. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at $20^{\circ}C$, and its contents of storage 21 days at $5^{\circ}C$ were similar to contents of storage $2{\sim}7$ days at $20^{\circ}C$.

• Food Science and Preservation
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• v.12 no.1
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• pp.1-7
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• 2005

The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.34-39
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• 2007

Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0${\sim}$7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.331-336
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• 2005

Pysicochemical and sensory characteristics of health concerned funtional cookies using various levels of crude ingredients of resistant starch were investigated in this study. The 10% substituted group had significantly higher pH values compared to those of control. Spread factor of control group had significantly the largest value and the 30% substituted group had the lowest values(p<0.05). Results of sensory characteristics showed significantly higher hardness, crispness and yellowness with 20% substituted sample group at p<0.05. Acceptance test of cookies with 10% substituted sample groups showed higher savory taste, texture, and overall acceptability and they did not show significant differences with the 20% substituted groups.

• Journal of the Korea Society of Computer and Information
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• v.18 no.10
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• pp.207-216
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• 2013

The A low-cost carriers(LCC)' website represents their public face to the world. Futhermore, distribution through their own websites is generally regarded as the being most cost effective for airlines The Internet website has become an effective marketing vehicle for low-cost carriers(LCC). The objective of this study was to examine theoretical relationship of website quality, e-satisfaction, e-trust, and e-loyalty to the low-cost carriers' website. The study sample included respondents who had visited any LCC websites in the last 12 months. Data were collected by conducting a web-based survey to maintain respondents' anonymity and overcome time and place constraints. From the 334 usable data obtained, hypotheses are tested using structural equation modeling. The results indicate that website quality, e-satisfaction, and e-trust are antecedents of e-loyalty in loyalty relationships between passengers and low-cost carriers' websites. Website quality positively influences e-satisfaction, e-trust while e-satisfaction. However, contrary to our expectation, e-satisfaction has a negative effect on e-trust. Managerial implications are provided following presentation of the findings.

• The Korean Journal of Rheology
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• v.9 no.2
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• pp.66-72
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• 1997

사출성형품의 품질특성으로 외관, 치수, 기계적 강도 등이 있으나 조립부품으로써 사 될경우에는 치수가 주요한 품질이 된다. 성형품은 용융수지의 특성상 사출공정 중 수축을 일으키므로 이를 고려해서 금형설계가 이루어지지만 실제 사출과정에서 공정변수를 최적화 하여 관리하지 않으면 허용오차 내의 치수를 얻기가 힘들다. 본 논문에서는 주요조립부의 치수가 허용오차 내에서 얻어지도록 설계시 적용된 수축률과 측정된 수축률의 차이를 목적 함수로 하여 최소화 시키며 반복이차계획 알고리즘을 채택한 IDESIGN 프로그램을 이용해 최적 사출성형조건을 구하였다. 제약조건은 성형품의 부위별 수축률 편차 및 싱크마크 깊이 가 공정변수의 부등호 제약식으로 도출되었고 성형이 이루어지는 공정변수의 상하한 값이 최대 및 최소 경계값으로 적용되었다.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2003.04a
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• pp.3-26
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• 2003

소비자의 불만사고는 일상생활에 있어서 안전ㆍ위생ㆍ품질ㆍ기능ㆍ법규(표시)ㆍ기준ㆍ판매 방법ㆍ계약 등의 여러 가지 문제점을 다루고 있으며, 소비자의 이익 보호 및 증진을 주목적으로 하고 있다. 섬유 제품의 품질기능에 대한 불만은 소비자의 제의에 의해 현상별로 구분하면 $\ulcorner$색의 변화$\lrcorner$ 및 $\ulcorner$손상$\lrcorner$ㆍ$\ulcorner$형태 변화$\lrcorner$ㆍ$\ulcorner$표면 변화$\lrcorner$ 등의 $\ulcorner$외관ㆍ태의 변화$\lrcorner$ 와 $\ulcorner$봉제$\lrcorner$ㆍ$\ulcorner$기타$\lrcorner$ 로 분류된다. (중략)

• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.141-145
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• 2010

소형 편의점에서 판매하고 있는 상품 중에서 NB는 모든 업체 모든 점포에서 판매하는 공통 상품으로서 비교 차별화 되는 상품은 아니다. 외관은 물론 유통방식이나 기능은 물론이고 매출 이익률이 거의 비슷하기 때문이다. 여기에는 서비스, 가격 할인과 같은 극심한 판촉 경쟁이 있을 뿐이다. 편의점에서 비교 우위의 차별화를 기할 수 있는 상품은 PB상품 즉 자사 상표 부착 상품이다. 자사의 제조 기술이나 판매 방식을 쏟아 넣어 자사만의 독특한 컨셉으로 상품을 제조할 수 있기 때문이다. 본 연구에서는 편의점 또는 소형 소매점이나 할인점에서의 PB 상품의 중요성과 상품본부에서 정책을 취할 때 어떤 상품 군을 어떤 비중으로 개발하고 마켓팅력을 집중해야 하는지에 대한 사례를 연구하였다.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1997.05a
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• pp.5-10
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• 1997

본 실험은 온실멜론을 암면재배하여 수분전후 21일간 질소공급제한이 생육, 품질 및 양분흡수에 미치는 영향을 조사하였다 가을과 겨울재배에서는 상당히 고농도의 양분을 흡수하는 시기이기 때문에 시즈오카대 처방(NO$_3$-N = 8me/$\ell$)을 이용하여 재배하고 양분도 제한했기 때문에 식물체는 양분부족 현상을 야기하였다. 교배 후 양분흡수를 제한하는 경우 상위엽의 과잉비대를 방지하였으나 초장과 과실의 생체증은 양분공급을 제한하지 않는 경우에 크게 나타났다. 그 원인은 양분공급을 제한하는 기간 및 시기와 시용배양액 농도 차이에 따른 양분흡수량의 차이라고 생각되었다. 이상으로부터 수분기에는 양분흡수량이 많기 때문에 양분공급을 제한하지 않고 양분공급을 증가시키는 편이 과실의 외관, 품질향상 및 과실의 당도향상에 상당히 기여할 것으로 생각되었다.