• 한국식생활문화학회지
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• 제33권4호
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• 유통과학연구
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• 제12권9호
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• pp.65-72
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• 2014

Purpose - This study aims to provide a brief understanding of usability and its extended models with TAM as well as identifying additional determinants that had been suggested in previous studies on mobile services. Research design, data, and methodology - Empirical data were collected by conducting a field survey of potential mobile application service users. The call for participation was also made in mobile related application issues, which were widely discussed. Result - The ease of use and usefulness had a significantly positive influence on attitude and intention. It also was revealed that added value services can offer practical value to customers. Thus, positive attitudes toward the adoption of services by customers are present when they perceive higher usefulness and ease of use of mobile application services. Conclusion - It was indicated that customers who are more inclined to try new products or who have a higher demand for new things tend to think about those functionalities and added value mobile application services from the perspective of usefulness and ease of use and operation.

• 동아시아식생활학회지
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• 제20권2호
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• 한국정밀공학회지
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• 제18권10호
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• pp.93-100
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• 2001

The analysis and control of a new type unsymmetrical slotted self-bearing step motor for small angle control is presented. The motor actuator is used for both motor and bearing functionality without any additional coil windings or electromagnets for bearing functionality. A circular-arc, straight-line permeance model for the fringing effect is presented. An unsymmetrical slotted self-bearing step motor layout and control algorithm are described. A new control current generation method using the electromagnets layout geometry, which needs no additional current for bearing functionality, is proposed. As the result of this analysis the fringing effect largely influences on the system characteristics. especially in torque. Even if the bearing functionality is added into the motor functionality, it is shown that the magnitude of torque is not changed.

• 제어로봇시스템학회논문지
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• 제7권10호
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• pp.806-811
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• 2001

The analysis and control algorithm of a new type unsymmetrical self-bearing step motor is presented. The motor actuator is used for both motor and bearing functionality without any redundant coil windings or redudant electromagnets for bearing functionality. Self bearing step motor layout and control current generation method for unsymmetrical position of electromagnets are described. This new current generation method without additional current for bearing functionality leads to minimize the power loss. As the result of the unbalance response approach, the constant torque is possible, even though the bearing functionality is added or not.

• 대한기계학회논문집A
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• 제25권12호
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• pp.1974-1980
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• 2001

The control algorithm of a new type self-bearing step motor is presented. The motor actuator is used for both motor and bearing functionality without any redundant coil windings or redundant electromagnets. The self$.$bearing step motor layout and its control method are described. A linearized farce-current-displacement relationship is derived. As the result of the unbalance response approach, the constant torque production is possible fur the supply current regulation algorithm. And even if the bearing functionality is added in the motor functionality, no additional current for bearing functionality is possible, and this leads to minimize the net power loss. Also, the unbalance response shows the independent bearing force and motor torque.

• 한국의상디자인학회지
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• 제11권2호
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• pp.169-181
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• 2009

The purpose of this study was to provide basic information for developing a smart taekwondo uniform with enhanced functionality for children by investigating the wearing condition and satisfaction of taekwondo uniform among taekwondo training children. The data were collected from 162 children living in Seoul and Daegu. For data analysis were performed descriptive statistics, ${\chi}2$ -test and t-test using SPSS Ver. 12. The results of the analysis are as follows. The results revealed that respondents wearing the general training uniform during their training period were the most. The dissatisfaction for the general training uniform was a high price, lack of symbolic, lack of functionality in textiles, lack of variety in design and unfittness of size in order. The developed uniform can adjust the length using a zipper type fastener, and can be used in all seasons as the lining is detachable. It also uses nano-silver material, and soil release finish. It enhances the functionality of movement by treating with raglan sleeve and sleeve hem velcro tape, and designs the upper garment in the draping. Safety is improved through attaching GPS, and elastic material is mixed in the neckline for putting on and off easily. Piece of cloth is added inside the closing of the upper garment. Rings are made for fixing the taekwondo uniform belt. Pocket is designed in the lower garment and colors are multiplied.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.518-523
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• 2008

된장의 고유한 향미에는 영향을 미치지 않으면서 기능성이 향상된 유백피 된장 개발을 위해 유백피 된장의 물리화학적 분석을 통해 다음과 같은 결과를 얻었다. 유백피 된장은 일반 된장에 비해 pH와 염도가 낮으며, 관능검사에서는 단맛이 강하고 짠맛은 약하나 구수한 맛을 나타냄으로써 일반 된장에 비해 전체적으로 높은 기호 도를 확인하였다. 항산화 작용의 지표인 DPPH 소거 활성측정 결과 $IC_{50}$값이 일반된장($155.67{\mu}g/mL$)에 비해 훨씬 높은 항산화 활성($29.16{\mu}g/mL$)을 확인할 수 있었다. 연구 결과 기능성과 기호도 고려할 때 유백피가 1% 첨가된 된장이 가장 적합할 것으로 판단된다.

• 한국콘텐츠학회논문지
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• 제20권9호
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• pp.389-396
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• 2020

전자인증은 정보시스템을 통해 이루어지는 본인 확인 기능으로 전자거래를 위한 핵심 기능 중 하나이다. 공인인증서 의무 사용이 폐지되면서 다양한 사설 전자인증 서비스가 등장하고 있으며, 전자인증 외에 다양한 부가서비스를 제공하는 방향으로 발전하고 있다. 본 연구에서는 전자인증 서비스에 대한 사용자 만족에 영향을 미치는 요인을 탐색하고, 탐색한 요인들 간의 상대적인 영향력을 비교하여, 전자인증 서비스의 경쟁력 강화에 기여할 수 있는 시사점을 도출하였다. 전자인증 서비스의 특성들에 근거하여 탐색한 결과, 가용성, 편리성, 부가성, 보안성 등 4개의 요인을 발견하였고, 이들 4개의 요인들과 사용자 만족도 간의 인과관계를 분석하기 위한 연구모형을 수립하고 분석하였다. 분석 결과에 의하면, 가용성, 편리성, 보안성은 사용자 만족도에 유의미한 영향을 미치나, 부가성은 유의미한 영향을 미치지 않는 것으로 나타났다. 또한, 가용성과 편리성에 비해 보안성은 사용자 만족도에 매우 강한 영향을 주는 것을 확인할 수 있었다. 본 연구결과는 전자인증 서비스 사업자는 보안성을 제고하면서 사용자에게 부가서비스의 유용함을 인식시키는 노력을 해야 함을 시사한다.