• Korean journal of food and cookery science
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• v.10 no.2
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• pp.131-137
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• 1994

This study was to investigate fat content and fatty acid composition of 19 various fast-foods. Fat content per serving in double cheese burger was 38.8g, shrimpburger 27.5g, gogi-mandoo 26.3g, pizza 25.8g and chicken nuggets 18.8g, respectively, Fatty acid contained in fast-foods mostly were oleic acid, palmitic acid, linoleic acid and stearic acid. The ratio of P/S in yubuLchobab was 3.l/l, ccochinoodle 2.3/l, pork cutlet 2.3/l, bibimbab 1.511 and shrimpburger 1.3/l when all the other tested fast-foods'P/S were less than 1. The ratio of P/M/S in ham cheese sandwich was 1/1/1, shrimpburger 1.3/1.5/l, bibimbab 1.s/l.5/l, which are similar to recommended 1∼1.5/1∼1.5/l. The ratio of 6/3 fatty acids was found to be kimbab(34.0/l), chicken nuggets(25.3/l), ccochi noodle(20.0/l), yubu-chobab (16.5/l), fried chicken(16.3/l), chickenburger(12.6/l) and hot dog(10.2/1), which were higher than 10/1. Also pizza(3.511), spaghetti(3.7/l) were lower than 4/1. The rest of the fast-foods were within the range of 4/1∼10/1.

• Journal of Biosystems Engineering
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• v.16 no.3
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• pp.263-271
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• 1991

When grains is subjected to oscillating load, the dynamic viscoelastic behavior of the material will be describe the complex modulus of the material. The complex modulus and therefore the storage modulus, the loss modulus, and the phase angle for the sample should be obtainable with a given static viscoelastic property of the material under static load. The complex relaxation moduli of the rough rice kernel were computed from the Burger's model describing creep behavior of the material which were obtained in the previous study. Also, the effects of cyclic load and moisture content of grain on the dynamic viscoelastic behavior of the samples were analized. The storage modulus of the rough rice kernel slightly increased with the frequency applied but at above the frequency of 0.1 Hz it was nearly constant with the frequency, and the loss modulus of the sample very rapidly decreased with increase in the frequency on those frequency ranges. It was shown that the storage modulus and the loss modulus of the sample increased with decrease in grain moisture content. Effect of grain moisture content on the storage modulus of the sample was highly significant than effect of the frequency applied, but effect of the frequency on the loss modulus of the sample was more significant than effect of grain moisture content.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.142-150
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• 2011

This study investigated and compared the brand personality of domestically run family restaurants with quick service restaurants. Information was elicited from respective patrons using self-administered questionnaires which asked questions on recognizable brand characteristic and attributes of each restaurant through image maps. Data from the self-administrated questionnaires were collected and analysed using comparative statistical analysis, including frequency, t-test, chi-square, factor analysis, reliability analysis and correspondence analysis. Overall, patrons identified 5 factors which they used to rank individual restaurants; sophistication, competence, likeableness, trendiness, and ruggedness. Overall results showed the family restaurants that scored highly on likeableness and trendiness were Outback and TGIF. Furthermore, Vips was the only family restaurants that scored highly in ruggedness. In relation to quick service restaurants, Lotteria scored highest for competence while McDonalds and Burger King scored best for sophistication. Limitations and future research directions are also discussed.

• Safety and Health at Work
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• v.4 no.3
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• pp.149-155
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• 2013

Background: Stochastic resonance whole-body vibration training (SR-WBV) was tested to reduce work-related musculoskeletal complaints. Methods: Participants were 54 white-collar employees of a Swiss organization. The controlled crossover design comprised two groups each given 4 weeks of exercise and no training during a second 4-week period. Outcome was daily musculoskeletal well-being, musculoskeletal pain, and surefootedness. In addition, participants performed a behavioral test on body balance prior to when SR-WBV started and after 4 weeks of SR-WBV. Results: Across the 4-week training period, musculoskeletal well-being and surefootedness were significantly increased (p < 0.05), whereas musculoskeletal pain was significantly reduced only in those who reported low back pain during the last 4 weeks prior to the study (p < 0.05). Body balance was significantly increased by SR-WBV (p < 0.05). Conclusion: SR-WBV seems to be an efficient option in primary prevention of musculoskeletal complaints and falls at work.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.63-79
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• 2006

This study was conducted to investigate the effect of restaurant environment upon customers' satisfaction and crowdedness awareness from July 4 to 30. Total 800 sets of questionnaire were distributed among major foodservice corporations including 16 restaurants from McDonald, Burger King, Popeyes, KFC, Ritz Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut, Pul-hyanggi(Scent of grass), Nolboo Co., and Our Story. They received 50 sets each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25%) were retrieved and underwent the Multiple Regression Analysis. We found the following results from the study. First, among each variable of restaurant environment that had a significant effect on crowdedness, "fast service" and "responsiveness to customer complaints" scored a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowdedness, "quality of facilities" scored the highest regression coefficient value 0.423 with a standard error score 0.1074, followed by "condition of waiting", "overall ambience" and "service quality" in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, "condition of waiting" showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by "cleanliness", "service quality" and "convenience', in ascending order.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.41 no.6
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• pp.61-66
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• 2004

To make a guide line of property control of angiography equipments, we made standard evaluation sheet forms of facility and management of angiography suite, physical properties of angiography equipments, and image quality of film and then surveyed them at 29 hospital nationwide. Survey and development of standard evaluation sheet form of physical properties of angiography equipments. By using resolution & radiation dose, physical properties of angiography equipments of 49 in number nationwide were evaluated. Most of them (91%) had good performance.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.175-178
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• 1984

The effects of the addition of starch, salt and soda ash to the dough for Naengmyon (wheat-sweet potato starch) on the mechanical property of Naengmyon noodle were evaluated by using creep test. The strain measurement was made by taking photograph with VTR system. The creep curve of noodle strand could be fitted to the 4 element Burgers model. The instantaneous elasticity and Newtonian viscosity of the noodle strand decreased by the addition of starch. The instantaneous elasticity decreased by the addition of salt up to 4%. The mechamical parameters of the noodle varied inconsistently by the addition of soda ash.

• Safety and Health at Work
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• v.9 no.1
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• pp.109-114
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• 2018

Background: Although work absenteeism is in the focus of occupational health, longitudinal studies on organizational absenteeism records in hospital work are lacking. This longitudinal study tests time pressure and lack of time autonomy to be related to higher sickness absenteeism. Methods: Data was collected for 180 employees (45% nurses) of a Swiss hospital at baseline and at follow-up after 1 year. Absent times (hours per month) were received from the human resources department of the hospital. One-year follow-up of organizational absenteeism records were regressed on self-reported job satisfaction, time pressure, and time autonomy (i.e., control) at baseline. Results: A multivariate regression showed significant prediction of absenteeism by time pressure at baseline and time autonomy, indicating that a stress process is involved in some sickness absenteeism behavior. Job satisfaction and the interaction of time pressure and time autonomy did not predict sickness absenteeism. Conclusion: Results confirmed time pressure and time autonomy as limiting factors in healthcare and a key target in work redesign.

• Journal of the Korean Wood Science and Technology
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• v.26 no.4
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• pp.13-19
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• 1998

Stress relaxation tests have been performed under five different tensile strain levels and five different bending strain levels. Three different theoretical models have been developed based on four-element Burger's model, viscoelastic theory and viscous-viscoelastic theory. Experimental data were used to obtain parameters of the models and to verify accuracy of the models. Among the three theoretical models developed in this study, three-integral model (Model 3) based on viscous-viscoelastic theory showed the most exact estimations of stress relaxation under both tensile and bending strains and their correlation coefficients were greater than 0.99 for all the strain levels. Model 1 showed little initial stress relaxation. Model 2 showed excessive initial relaxation and, then, no relaxation after about 20 minute of strain application. Stress retention under strain decreased as strain increased, which means increased stress relaxation as strain increases. When the strain level was less than proportional limit, the effect of strain level on stress relaxation was not clearly shown. However, this effect was increased as strain level increased when strain level was greater than proportional limit.