• Information Systems Review
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• v.21 no.3
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• pp.27-47
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• 2019

The purpose of this study is to propose a conceptual model for the tourism application of the block chain consensus construct and to test the intention of technology acceptance of potential consumers. First, we have tried to investigate the security, reliability, functionality was derived. Secondary, structural validation of the proposed model confirmed the factors influencing the acceptance of block chain technology in terms of consumers. Based on this, we apply the Unified Theory of Acceptance and Use of Technology to evaluate. Individual innovation and block-chain technology have a strong causal relationship with the proposed block chain acceptance intentions based on the Hybrid Block Chain Consensus system, which shows strong innovation and strong cognitive status. In addition, the factors directly affecting the acceptance of block-chain are the benefits expected from the block chain, the technical infrastructure required to use the service, the perceived benefits available. The influence of the surrounding environment on the adoption of technology and ease of use on new technology did not affect the acceptance intention significantly.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.13 no.5
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• pp.82-89
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• 2014

In this paper, fire resistance test was carried out to obtain class H-120 thermal insulation of fire dampers according to a hydrocarbon fire conditions. Specimens were fabricated three different types according to the change of the insulation system applied to damper blade and coaming which were measured surface temperature by performing the fire resistance test. As a test result, specimen-1, 2 of an uninsulated damper blade were exceeded thermal insulation acceptance criteria at 21 minutes, 46 minutes respectively, but specimen-3 of an insulated damper blade was satisfied thermal insulation acceptance criteria during 120 minutes. The test results showed that the insulation of the damper blade was an important factor in the fireproof performance of fire dampers concerning the coaming length minimum 500 mm on the unexposed side as specified test standard.

• Proceedings of the KIPE Conference
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• 2016.11a
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• pp.190-191
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• 2016

국제 핵융합실험로인 ITER 장치의 초전도자석 전원장치용 CCU/L(Correction Coil Upper/Lower), CCS(Correction Coil Side) 그리고 VS1($1^{st}$ Vertical Stabilization) 형식 등 각 변압기 초도품의 제작을 완료하고 공장시험(FAT, Factory Acceptance Test)을 실시하였다. 이 변압기들은 각 형식별로 2대에서 6대를 제작하지만 각 형식별 초도품 1대에 대해서는 Type Test를 실시하고 나머지 후속물량에 대해서는 Routine Test로 공장시험을 실시하도록 계획되어 있다. 따라서 이 초도품 변압기들에 대해서는 Type Test로 공장시험으로 실시하였고, 그 대표적인 시험항목으로는 단락시험, %임피던스 시험, 뇌임펄스 시험, 정격전류 온도상승시험, 상용주파수 내전압시험 등이 있다. 이들 중 CCU/L, CCS 각 형식의 초도품에 대해서는 2015년도 공장시험을 실시하여 요건에 부합됨을 확인하였고, 본 논문에서는 VS1 컨버터 변압기 초도품에 대하여 Type Test로 실시한 공장시험 내용과 그 결과를 보여준다.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.61-68
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• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.5
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• pp.765-777
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• 2015

This study examined the e-WOM acception and transmission motive of Chinese online fashion product shoppers in their 20s and analyzed the effect of acception and transmission motive factors on acception and transmission behavior. This study investigated the effect of acception and transmission behaviors on purchase satisfaction. Analysis was conducted with data collected from 373 Chinese individuals in their 20s. Data were analyzed with factorial analysis, ANOVA, multiple regression analysis, chi-square test, paired t-test, and Cronbach's ${\alpha}$ using SPSS 18.0. The results were: 1. The factor analysis of e-WOM acception motive extracted two factors: risk reduction and confidence. The factor analysis of e-WOM transmission motive extracted three factors: Compensation/pleasure, advice, and emotion expression. 2. The two motives of e-WOM acception affected acception behavior. Confidence motive affected acception behavior more than risk reduction motive. The three motives of e-WOM transmission motives affected transmission behavior. Transmission behavior affected by advice, compensation/pleasure, and emotion expression in order of significance. 3. e-WOM acceptance behavior affected purchase satisfaction more than transmission behavior.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• Food Quality and Culture
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• v.2 no.1
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• pp.20-26
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• 2008

Color is one of the most important attributes determining the purchase of food products by consumers. Therefore, the purpose of this study was to identify consumer color preferences for songpyun, a traditional Korean rice cake, by a consumer acceptance test and using coated Pantone color chips. Color evaluation tools for the study were developed accordingly. From the results, the songpyun sample designated as product E was given the highest color acceptability score, and was 'slightly liked' (p<0.05). The color of product E was 'very pale red-purple'. All the evaluated pink-color songpyun products were based on this red-purple hue, however, they had differences in tone. The consumer panel favored a pale tone over a bright tone. The color concept for traditional songpyun within the pink color category was identified as 'very pale red-purple', using coated Pantone color chips. This result for the conceptual color preference was consistent with that of the consumer color acceptance test. Thus, color chips could be an effective tool when applied for color standardization in traditional foods production. From the overall results, it seems consumers are perceiving color trends and are willing to adapt to such changes in food applications.

• Journal of KIISE:Computing Practices and Letters
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• v.10 no.4
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• pp.293-298
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• 2004

To satisfy the requirements for QoS and acceptance ratio of the users using multimedia content service, it is required to control mechanism for QoS assurance and allocation of the stream server' resources based on CoS(Class of Service). To compare performance of the algorithm, we have classified the user by two classes (super class, base class) and control the acceptance ratio of user's requests by user's class information. We have experimented the test of network resources and test of processing time under server/client environment and agent environment. MA-URFA based on agent increases the acceptance ratio of super class and utilization ratio of network resources.

• Proceedings of the Earthquake Engineering Society of Korea Conference
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• 2000.04a
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• pp.308-318
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• 2000

This paper introduces the acceptance criteria for reinforced concrete moment frames based on structural testing of ACI in preparing and proposes criteria for acceptable limiting drift and energy dissipation ratios of reinforced concrete shear walls for structural testing. Limiting drift and energy dissipation ratios were examined for tests on shear walls having ductile type failures. Test data were analyzed and compared to results for a suggested acceptance criteria that involves a limiting drift that is a function of aspect ratio a limiting energy dissipation ratio that is a function of displacement ductility and damping.