• Culinary science and hospitality research
• /
• v.22 no.3
• /
• pp.44-54
• /
• 2016

This study examined the factors that affect the relationship between low price coffee shops service quality and brand image, and rrevisit intention. A total of 225 questionnaires were distributed to consumers, of which 210 were deemed suitable for analysis after the removal of 15 unusable responses. In order to perform statistical analyses required in the study, the SPSS 18.0 Statistical Program was used for frequency analysis, factor analysis, and reliability analysis, correlations, and regression analysis. The results of exploratory factor analysis showed that four factors regarding service quality were extracted from all measurements with a KMO of 0.864 and a total cumulative variance of 73.235%, With regard to brand image, one factor was extracted with a total cumulative variance of 66.497% and a KMO score of 0.885. One factor for revisit intention was extracted that accounted for a total cumulative variance of 60.192% and a KMO score of 0.845. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationship among service quality, brand image and revisit intention was partially adopted.

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 1995.04a
• /
• pp.66-67
• /
• 1995

상추는 세계에서 가장 많이 재배되는 샐러드용 채소이다. 특히 반결구상추는 유럽을 중심으로 재배되고 있고, 최근에 독특한 향기와 샐러드로서 품질이 우수하여 수경재배 또는 식물공장에서 재배가 급속히 늘고 있다. 반결구상추는 서늘한 기후를 좋아하는 채소로서 고온기 재배는 품질이 떨어지고 tipburn과 같은 생리장해가 많이 나타난다고 알려져 있다. 특히 수경재배에서는 토양재배보다 생육이 다른 관계로 Ca결핍과 같은 장해가 많이 나타나 상품화율이 현저히 떨어지게 된다. (중략)

• Proceedings of the Korean Society for Bio-Environment Control Conference
• /
• 1994.05a
• /
• pp.73-74
• /
• 1994

현재 우리나라의 양액재배 농가에서의 양액관리는 대부분은 계측에 의하여 양액의 농도를 조절해 주지 못하고 있으며, 대부분이 일정비율 내지 일정간격으로 양액을 보충해 주거나 몇 일 간격으로 양액 전체를 교환해 주고 있는 실정이며, 자동화 장치를 가지고 양액재배를 하는 농가는 거의 없는 실정에 있다. 따라서 양액관리의 정확성 및 성력화가 이루어지고 있지 못하며 이에 따른 생산성 향상 및 고품질을 기대하기란 실로 어려운 상황에 있다. (중략)

• Proceedings of the Korea Multimedia Society Conference
• /
• 2001.11a
• /
• pp.12-17
• /
• 2001

본 논문에서는 낮은 대역폭의 무선 네트워크상에서 MPEG 스트리밍을 위한 방법으로, DCT 계수의 제거에 기반한 QoS 필터링 방법과 매크로 블록상의 움직임 벡터와 인트라 블록의 비율을 고려한 영상분식을 통하여 분석된 내용에 가장 알맞는 필터의 선택과 필터의 적용 수준을 네트워크의 상태에 따라 결정하여 대역폭을 만족시킬 수 있는 비트레이트의 조절로서 원활한 스트리밍을 가능하게 하며 영상분석을 통하여 영상의 품질을 높여 고품질의 영상 멀티미디어 서비스와 최소한의 부하를 줄 수 있는 설계로서 서버운용시 과효율을 놀일 수 있도록 한다.

• Analytical Science and Technology
• /
• v.5 no.2
• /
• pp.229-234
• /
• 1992

Stable Isotope Mass Spectrometric technique was studied for quality assessment of Korean Honey and compared with the current regulation for the feasibility of adaptation to the regulation.

• Proceedings of the Korean Information Science Society Conference
• /
• 2006.06c
• /
• pp.193-195
• /
• 2006

인터넷 사용자의 급격한 증가와 기업들의 서비스 통합으로 다양한 시스템으로 구성된 온라인 웹 환경의 서비스가 제공되고 있다. 시간제한성의 서비스를 사용할 경우 예측하지 못한 부하발생으로 시스템의 폭주상태가 발생하게 된다. 예측하지 못한 부하에 대해 서비스 품질을 보장할 수 있는 부하제한 방법이 연구되었으나 웹 사용자의 사용패턴을 고려하지 못하고 있다. 본 논문에서는 폭주하는 서비스 상태에서 연계된 시스템 간 부하균형 상태를 유지하면서 사용자에게 동등한 만족도의 서비스 품질을 제공하는 방안을 제안하고 모의실험을 통해 서비스 성공률과 사용 평등성 비율을 분석하였다.

• Journal of Bio-Environment Control
• /
• v.3 no.2
• /
• pp.99-105
• /
• 1994

The objective of this study was conducted for elucidation of effects of the NO$_3$$^{[-10]}$ -N. NH$_4$$^{+}$-N ratio in the nutrient solution on the growth and quality of welsh onion(Allium fistulosum L.). The pH of nutrient solution increased in NO$_3$$^{[-10]}$ -N : NH$_4$$^{+}$-N ratio of 9 : 1 treatment, decreased in 1 : 1, 1 : 3 treatment, but was stable in 3 : 1 treatment during cultivation. The apparent growth of welsh onion was best in the treatment of 9 : 1(NO$_3$$^{[-10]}$ -N : NH$_4$$^{+}$-N ratio), however the treatment of 1 : 3 resulted in poor growth. The NO$_3$$^{[-10]}$ -N content of the plants increased in proportion to that content of nutrient solution. Pyruvic acid content of welsh onion was highest at 9 : 1, 3 : 1 treatment, and lowest at 1 : 3 treatment.tment.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.34 no.3
• /
• pp.229-234
• /
• 1989

In flue-cured tobacco, the relationships between the quality of tobacco leaves (productivity according to quality grade) and specific meteorological factors were noted showing different significances according to different seasons during the growing period of the tobacco plants. The thick leaf high quality was significantly correlated with average temperature in late April, late May, early July and late July. The degree of contribution was greatest in middle May and lowest in late May. In the highest and lowest temperatures, the relations to leaf quality had similar tendency like in the average temperature; the thick leaf low quality showed opposite tendency relative to the high quality in the degrees of correlations and contributions. Amount of precipitation was significantly correlated with the thick leaf high quality in late April, early May, middle May, late June and late July. The degree of positive contribution was shown in order of late April, middle July and early July, and that of negative one was in order of middle June, early June and late June, respectively. Duration of sunshine period was highly associated with thick leaf high quality of tobacco leaves in all of the growing season except for middle April and middle July. The degree of positive contribution was in order of late May, late April, early July and middle July, and that of the negative one was in order of late June, early May, middle June and middle May.

• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.133-146
• /
• 2015

The quality characteristics of Yanggaeng with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed for physicochemical, antioxidant effects, and sensory preferences. The moisture contents of the Yanggaeng added with acaiberry powder were significantly(p<0.001) increased as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH and $^{\circ}brix$ values of Yanggaeng added with acaiberry powder were significantly reduced as the acaiberry powder levels(0%, 2%, 4%, 6%, and 8%) increased (p<0.001). According to the hunter color of Yanggaeng added with acaiberry powder, the L-value(lightness) and the b-value(yellowness) significantly decreased(p<0.001), whereas the a-value(redness) increased as the acaiberry powder levels increased(p<0.001). For the textural characteristics, the addition of acaiberry powder decreased the hardness(p<0.001), gumminess(p<0.001), cohesiveness(p<0.05), and chewiness(p< 0.01), whereas springiness not significantly changed. The total polyphenol contents and DPPH radical scavenging activities were significantly increased aciberry powder(p<0.01, p<0.001). In sensory evaluation, Yanggaeng addition with 4% acaiberry powder had excellent scores in taste and overall sensory preference. These results suggest that acaiberry powder may be a useful ingredient in Yanggaeng for the improvement of sensory preference and antioxidant potential. Considering both the functional and sensory preference aspects of the acaiberry Yanggaeng, the 4% acaiberry powder dosage level can be considered ideal.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1460-1466
• /
• 2016

This study was conducted to develop a savory ingredient using rice material. We made hydrolysates with ratios of rice bran and rice protein of 4:0, 3:1, 2:2, and 1:3 (w/w) using commercial enzymes, and then investigated their quality properties. At a ratio of 3:1, nitrogen degradation ratio (NDR), savory taste, and overall acceptability were the highest compared to other ratios. Rice bran and rice protein with a ratio of 3:1 were hydrolyzed for 13 days, and characteristics of the hydrolysate were investigated after 3, 5, 7, 10, and 13 days. Total nitrogen, amino nitrogen, and NDR of the hydrolysate after 10 days were higher than those of other hydrolysates. SDS-PAGE showed that the molecular weight of the hydrolysate peptide became smaller as hydrolysis time increased. Glutamic acid content was highest among all amino acids in the hydrolysate for 13 days. Amino acids related to bitter taste decreased from 5 to 13 days, whereas amino acids related to sweet taste substantially increased over time. Sensory evaluation showed that the hydrolysate after 10 days was best. These results suggest that rice bran and rice protein at a mixing ratio of 3:1 and hydrolysis for 10 days were optimal hydrolysis condition for development of natural savory ingredients.