• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1124-1128
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• 2003

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

• Journal of the Korean Data and Information Science Society
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• v.27 no.4
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• pp.1027-1033
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• 2016

The purpose of this study is to examine the satisfaction level for military food services as well as to find out influential factors which affect satisfaction. The questionnaire survey was conducted by 111 soldiers. In the satisfaction analysis for military food services, 69.3% of soldiers presented positive response. There are, however, some differences in satisfaction between corporal and private groups as well as corporal and sergeant groups. Overall, the corporal group shows low satisfaction for military food services. To identify influential factors for satisfaction of military food services, we considered various factors: tasty, nutrition, quantity, hygienic conditions, environment, ambient factors, waiting time, presence of desert, menu, and kindness of a cook. Satisfaction analysis shows that main significant factors are tasty and quantity of the food. Thus, tasty and quantity of the food are need to be consistently monitored and improved to increase the satisfaction of military food services.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.12
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• pp.709-716
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• 2018

This study designed a research model to improve the service quality of a Construction Technology Digital Library System (CODIL), which is operated to enhance the technical competitiveness of construction and engineering companies. SERVQUAL, LibQUAL+, and DigiQUALTM are models for measuring the library service quality. This study examined the factors used in SERVQUAL, LibQUAL+, and DigiQUALTM to objectively select the measurement factors used in the research model. This study selected the factors that reflect the characteristics of CODIL among the factors investigated. Next, this study was conducted with a sample of CODIL members. The correlations between the independent variables and a dependent variable were analyzed, and the factors and influence of CODIL on the user satisfaction were examined. These results can be used as useful data to improve the service of digital libraries in other specialized fields.

• Journal of the Korea Society of Computer and Information
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• v.19 no.12
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• pp.299-307
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• 2014

Nowadays, SNS media has become one of the most common and economic communication methods in the modern word. With the rapid development of communication technology, a variety of SNS media makes easier for us to reach other people everywhere and people are getting more and more reliant on them. The surge in SNS media users and SNS media diversity gets more important every day, but academic research on SNS media evaluation program is scanty. In order to present an evaluation program on the SNS media, this study selected some applicable measurement factors based on reference research, and then evaluate major SNS medias by using AHP analysis method. With these purposes, Kakaotalk, Twitter and Facebook, are the three major SNS medias that were chosen for the analysis. Through collections and analysis of usability evaluation factors about SNS quality from related literature, some factors were concluded: system quality, information quality, interface quality and service quality, to build an AHP frame. And to achieve these purposes, this study applied comprehend mutual questionnaire survey for experts and users to gather research date. Empirical studies about the results were performed using AHP method with Microsoft Office Excel 2010. In this study, the final SNS media evaluation result is that Kakaotalk ranks first of the three SNS media, Facebook is in the second place, and Twitter as least. When SNS media are evaluated, system quality, information quality, interface quality and service quality should be considered. Among all factors, service quality is the most important.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1444-1451
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• 2009

This study was to examine the shelf life and qualities of castellas added with mixture of Morus alba root bark (MA), Ecklonia stolonifera (ES), and Curcuma aromatica (CA) extracts (MECE). The result of total microbial cell count showed that castellas with MECE were increasing storage time, especially at the rate of MA : ES : CA＝0.75:0.75:0.5, and was reduced about 3 log cycle as compared to that of control. Also castellas with MECE were shown to have the highest antioxidant effect by Rancimat method. In the color, redness of castellas diminished with increasing amounts of MECE in castellas while conversely, lightness and yellowness increased. In sensory evaluation, the castella containing MA 0.25%, ES 0.25% and CA 0.125% were preferred than the control. These results suggest that the addition of MA 0.25%, ES 0.25% and CA 0.125% in castella positively improved the preservation and development of quality.

• Progress in Medical Physics
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• v.19 no.4
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• pp.201-208
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• 2008

Physical evaluations provide the basis for an objective and quantitative analysis of the image quality. Nonetheless, there are limitations in using physical evaluations to judge the utility of the image quality if the observer's subjectivity plays a key role despite its imprecise and variable nature. This study proposes a new method for objective and quantitative evaluation of image quality to compensate for the demerits of both physical and subjective image quality and combine the merits of them. The images of chest phantom were acquired from four digital radiography systems on clinic sites. The physical image quality was derived from an image analysis algorithm in terms of the contrast-to-noise ratio (CNR) of the low-contrast objects in three regions (lung, heart, and diaphragm) of a digital chest phantom radiograph. For image analysis, various image processing techniques were used such as segmentation, and registration, etc. The subjective image quality was assessed by the ability of the human observer to detect low-contrast objects. Fuzzy integral was used to integrate them. The findings of this study showed that the physical evaluation did not agree with the subjective evaluation. The system with the better performance in physical measurement showed the worse result in subjective evaluation compared to the other system. The proposed protocol is an integral evaluation method of image quality, which includes the properties of both physical and subjective measurement. It may be used as a useful tool in image evaluation of various modalities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.123-128
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• 2012

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added alfalfa extracts (Medicago sativa L.). The moisture content, yield, and pH of tofu decreased according to the increase of an added quantity of alfalfa extract, whereas the crude protein and turbidity increased. The tofu made with additional alfalfa extracts gave a similar amount of crude ash with that of the control. The Hunter's L (lightness) color value decreased as the content of alfalfa extract increased, but the a (redness) and b (yellowness) values increased with increasing alfalfa extract concentration. Textural properties for hardness were higher but cohesiveness, springiness, gumminess, and brittleness were lower in alfalfa extracts with added tofu compared to those of control. Isoflavones such as daidzein and genistein content were significantly increased with increasing concentration of alfalfa extracts. A sensory evaluation indicated that the group with a 0.5% alfalfa extract showed the best color, flavor, taste, and overall acceptability results. In conclusion, adding alfalfa extracts could improve the physicochemical and sensory characteristics of tofu.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.982-987
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• 2012

In this study, the quality characteristics of Topokkidduk, a traditional Korean rice cake, containing different amounts of garlic powder (0, 1, 3, 5, 7 w/w %) were investigated. The moisture content of Topokkidduk containing garlic ranged from 45.72~46.74% and was significantly higher than Topokkidduk in the absence of garlic. The Hunter color L value decreased with an increase in the amount of added garlic powder, whereas the a and b values increased. Texture analysis revealed that the hardness of uncooked Topokkidduk was significantly lower than Topokkidduk not containing garlic (p>0.05). The adhesiveness and springiness of both uncooked and cooked Topokkidduk did not vary significantly at the different garlic concentrations (p>0.05). The chewiness of Topokkidduk tended to decrease with an increase in the amount of added garlic powder. For the sensory evaluation, the intensity (color and flavor) and acceptability (color, flavor and taste) were lower for Topokkidduk containing 7% garlic powder than the other samples. The chewiness intensity was highest for Topokkidduk containing 1% and 3% garlic powder (p>0.05). The Topokkidduk containing no garlic powder and 3% garlic powder had the highest overall acceptability score (p>0.05).

• Food Science and Preservation
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• v.21 no.1
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• pp.17-24
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• 2014

This study was conducted in order to evaluate the effect of postharvest ripening periods and packaging methods on maintaining the quality of fresh-cut winter squash. Winter squash (var. Bouchang) was ripened at $22^{\circ}C$ for 1 or 2 weeks after harvest. The samples were washed in tap water, sanitized in $100{\mu}L/L$ chlorine water, peeled, and cut into 16 parts. Samples were then vacuum packaged or non-vacuum packaged in $80{\mu}m$ nylon/polyethylene (Ny/PE) films and stored at $5^{\circ}C$ for 21 days. Results indicated that different postharvest ripening periods affected gas concentration, firmness, off-odor development, color, and overall quality of fresh-cut winter squash. Samples treated with 2-week ripening periods maintained quality with higher redness value and soluble solid content (SSC) and lower $CO_2$ concentration and off-odor development compared to samples treated with a 1-week ripening period. Non vacuum packaging was effective in increasing visual quality and reducing off-odor development. A combination treatment of 2-week ripening periods and non-vacuum packaging maintained good quality with the lowest off-odor development and the highest visual quality scores at the end of the storage period.