• 한국산업정보학회:학술대회논문집
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• 한국산업정보학회 2003년도 추계공동학술대회
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• pp.707-720
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• 2003

Product factory is a real-time financial product design system for the Internet customers. The hybrid product is a product taking combined characteristics of two different products. Hybrid product factory is a product factory that designs hybrid products from two different products based on both business rules and customer requirements. Though the importance of product factory is emphasized in the industry, there has not been much research peformed regarding product factory. In this research, we developed a product factory system that designs hybrid products. To design a hybrid product, it is necessary to have a method to combine attributes and values of two different products, and a method to control the combining operations to properly reflect business requirements. In this research, we developed four different combining operators and business rule representations. In addition, to prove the effectiveness of this methods, we implemented a prototypical system and demonstrated on cases regarding financial loan products.

• 한국가정과교육학회지
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• 제12권2호
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• pp.107-122
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• 2000

The purposes of this study were to investigate the decision making process & preference for imported products and to suggest the systematic education programs for adolescent consumers. The data for this research were attained from 426 middle & high school students in Pohang. The data were analyzed by frequency distribution. mean standard deviation analysis of variance t-test, χ(sup)2-test and Pearson’s correlation with SAS program. The results of this study were as follows: 1. preference for imported products was significantly different according to sex, amount of pocket money, region. T.V advertising, friends and the attitude of their mothers. 2. Decision making process was composed of 4 dimensions in this study; information sources criteria for products problem experience of consumption and type of problem solving. In case of information sources there was a signifiant difference according to sex. grade level of parents’education. Criteria for products were significantly different according to sex grade. level of father’s education type of father’s job amount of pocket money and how they gained their pocket money. Consumption problem experience & type of problem solving were significantly different according to sex and grade. 3. Preference for imported products was significantly different according to criteria for products and consumption problem experience out of adecision making process.

• Natural Product Sciences
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• 제24권4호
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• pp.229-234
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• 2018

Ginseng products available in different forms and preparations are reported to have varied bioactivities and chemical compositions. In our previous study, four new dammarane-type ginsenosides were isolated from Panax ginseng, which are ginsenoside Rg18 (1), 6-acetyl ginsenoside Rg3 (2), ginsenoside Rs11 (3), and ginsenoside Re7 (4). Accordingly, the goal of this study was to determine the distribution and content of these newly characterized ginsenosides in different ginseng products. The content of compounds 1 - 4 in different ginseng products was determined via HPLC-UV. The samples included ginseng roots from different ginseng species, roots harvested from different localities in Korea, and samples harvested at different cultivation ages and processed under different manufacturing methods. The four ginsenosides were present at varying concentrations in the different ginseng samples examined. The variations in their content could be attributed to species variation, and differences in cultivation conditions and manufacturing methods. The total concentration of compounds 1 - 4 were highest in ginseng obtained from Geumsan ($185{\mu}g/g$), white-6 yr ginseng ($150{\mu}g/g$), and P. quinquefolius ($186{\mu}g/g$). The results of this study provide a basis for the optimization of cultivation conditions and manufacturing methods to maximize the yield of the four new ginsenosides in ginseng.

• 한국융합학회논문지
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• 제11권6호
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• pp.137-144
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• 2020

우리나라의 해외방문객이 증가하고 우리나라 국민들의 해외 방문이 빈번해짐에 따라 국내 소비자들의 이문화에 대한 수용정도와 이문화제품에 대한 인식에 대한 연구가 필요하다. 본 연구는 개인성향인 지각적 호기심을 포괄적 지각 호기심과 세부적 지각호기심으로 구분하여 지각적 호기심이 이문화에 대한 태도에 미치는 영향과 이문화제품에 대한 추천의도에 미치는 영향을 살펴보았다. 개념 및 측정항목의 타당성과 데이터의 신뢰성을 검증을 위해 SPSS, LISREL을 이용하였으며, 구조방정식모델을 통해 가설을 검증하였다. 연구결과, 가설1인 포괄적 지각호기심은 이문화에 대한 태도에 긍정적 영향을 미치는 것으로 나타났으나, 가설2인 세부적 지각호기심은 이문화에 대한 태도에 미치는 영향이 유의하지 않는 것으로 나타났다. 그리고 가설3 이문화에 대한 태도가 이문화 제품에 대한 추천의도에 미치는 영향은 유의한 것으로 나타나 긍정적인 영향을 미치는 것으로 나타났다.

• 한국경영과학회지
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• 제33권1호
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• pp.1-17
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• 2008

Market segmentation is a key strategic factor in increasing the expected profits, especially in the practice of revenue management. A manufacturing firm should manage both manufacturing quantities and pricing decisions over its segmented markets to maximize the expected profits, setting different price for each different segment. Also, market segments should be kept separate in order to prevent demand leakages between different market segments. In fact, even though the markets for different products are firmly segmented, it is not easy to keep separate segmentation because many products might be substitutable by customer buying behavior. That is, customers respond to price changes by purchasing other market's products instead of purchasing the originally requested products, which causes demand substitution effect ; This kind of substitution is referred to as price-driven substitution. Therefore, decisions on optimal prices should take into account the differences in customers' valuation of the different products. We consider a deterministic model for deciding optimal prices in the presence of price-driven substitution, and we compare both symmetrical-and asymmetrical-type demand substitutions between two segmented markets. The objective of this study is to develop analytical and numerical models to examine the impact of price-driven substitution on the optimal price levels and the total expected profits.

• 한국미생물·생명공학회지
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• 제17권6호
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• pp.645-654
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• 1989

The historical background of fish fermentation in Asia and other regions of the world is reviewed. The classification of fermented fish products in different regions is attempted with respect to the technology involved. The fermented fish products are largely divided into three groups; (1) high-salt, (2) low-salt, and (3) non-salt fermented. High-salt fermented products contain over 20％ of salt and are represented by fish sauce, cured fish and fish paste. Low-salt fermented products contain 6-18％ salt and are subdivided into lactic fermented products with added carbohydrate and acid pickling associated with low temperature. Non-salt fermented products are represented by the solid state bonito fermentation and some alkaline fermentation of flat fishes. The local names of the products in different regions are compared and classified accordingly. The microbial and biochemical changes during fish fermentation are considered in relation to the quality of the products, and their wholesomeness is reviewed.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 2008년도 추계학술대회
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• pp.42-45
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• 2008

Derivation of modern products from the by gone age has contributed much for the new modern living. It has been generally recognized that the various ethnicities in Borneo with different backgrounds had made Borneo a place of cultural diversity. However as time passed, most indigenous products are no longer in used or are stored in poor condition. Most products nearly aged over a century are still in a good condition with invaluable sentiments. Indigenous product is an artifact that had been designed and used by certain community of people such as tools, clothing, crafts and goods. Each design may have its own identity to the community. Some of the indigenous products which are no longer in use at present are kept by the community as their collections. The research reveals similarities in the interests of indigenous products, concerns and realities of indigenous communities from the different regions. The study suggests that learning about indigenous materials, such as hand-made products and machine-made products is necessary for the local industry to develop a product identity that is distinctly local. Most indigenous products show evidence of connections to old traditions, yet are new to the design market.

• Design & Manufacturing
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• 제8권2호
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• pp.23-29
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• 2014

Salt bath heat treatment is usually used but recently vacuum heat treatment is increased for the heat treatment of hot work die steels. The differences in two heat treatment processes were compared by testing the mechanical properties of heat treated products. With two different features of processes, mechanical properties such as hardness, tensile strength and impact strength of products show very different results. In this study salt bath heat treated products showed higher tensile strength and impact strength than vacuum heat treated products but hardness was not much different. These lower mechanical properties of vacuum heat treated products are due to differences in heating and quenching process.

• 한국식품조리과학회지
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• 제20권5호
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• pp.537-544
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• 2004

This study investigated the current processing degree and ingredients of sauce on the packaging of the commercial eel products made in Northeast Asia (Korea, Japan, China and Taiwan) and surveyedthe perception of nutritional functionality and purchasing pattern of Japanese consumers for the processed eels. The results are considered as a useful aid for preparation of processed eel products. The commercial eel products, purchased at a department store, supermarket and discount market, were divided by processing method, package quantity, storage method and sauce ingredients. The processing method was indicated in many different ways in each country, such as sauce ingredients and intake method. A questionnaire survey was conducted on 105 Japanese consumers (male 43, female 62) visiting Korea. Of the respondents, 44% answered and the major reasons for purchasing processed eel products were as a side dish for meals. The results for this factor were significantly different in relation to age (p <0.05). The degree of perceptions of functional excellence about processed eel products was well known (37%), some (49%), and seldom (14%). The results for this factor were significantly different in relation to age (p <0.001). Seventy-five percent of the respondents had experienced processed eel products. The type of purchase of the respondents was highest for vinegared rice and fish (47%), followed by freezing (33%), canning (5%), and dried food (4%), in that order.

• 한국식생활문화학회지
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• 제29권6호
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• pp.557-566
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• 2014

The purpose of the study is to determine how consumers perceive certification marks for agricultural products. The study examined three agricultural product certifications, such as the certification of environment-friendly agricultural products, Good Agricultural Procuts (GAP) certification mark, and United States Department of Agriculture (USDA) certification mark. A survey was utilized for data collection from adults over the age of 19 in November, 2013. A total of 390 questionnaires were distributed, and 300 of those were obtained for an analysis of the study. The results were as follows. First, consumers' awareness of, image of, and credibility on the agricultural products with the certification marks were not significantly different among the three certification marks except consumers' awareness. Second, consumers' purchase intentions for and willingness to pay for the agricultural products with the certification marks were not significantly different among the three certification marks. Third, these variables were not significantly different between buying group and non-buying group except consumers' awareness. Lastly, buying group and non-buying group were significantly different only in gender and marital status. The findings offer implications to the food and food service industry regarding consumers' purchase of certified agricultural products. Further, the study enforces the roles of food industry for environment.