• 한국공작기계학회논문집
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• 제18권1호
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• pp.59-67
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• 2009

The purpose of this study is to provide a decision support to select an appropriate layered manufacturing(LM) machine that suits the application of a part. Selection factors include concept model, form/fit/functional model, pattern model far molding, material property, build time and part cost that greatly affect the performance of LM machines. However, the selection of a LM is not an easy decision because they are uncertain and vague. For this reason, the aim of this research is to propose hybrid multiple attribute decision making approaches to effectively evaluate LM machines. In addition, because subjective considerations are relevant to selection decision, a fuzzy logic approach is adopted. The proposed selection procedure consists of several steps. First, we identify LM machines that the users consider After constructing the evaluation criteria, we calculate the weights of the criteria by applying the fuzzy Analytic Hierarchy Process(AHP) method. Finally, we construct the fuzzy Technique of Order Preference by Similarity to Ideal Solution(TOPSIS) method to achieve the ranking order of all machines providing the decision information for the selection of LM machines.

• 국제학술발표논문집
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• The 1th International Conference on Construction Engineering and Project Management
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• pp.855-861
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• 2005

Every public agency governing infrastructure has to plan effectively for rehabilitation of existing facilities within the constraints of the capital program. Numerous technical, social, political, financial, and management constraints govern the decision to rehabilitate a facility. However, without a systematic procedure for selecting facilities for rehabilitation, within the prevailing constraints, it is possible that the funds available for rehabilitation might be suboptimized. Therefore, a decision support system that assists the user in selecting facilities for rehabilitation while considering the technical, social, financial, and political and management constraints will be useful in the decision-making process. This paper compares the Analytical Hierarchy Process (AHP) with the Swing Weight method used to prioritize functional criteria for suburban station rehabilitation. This paper also contains a brief discussion about the relevance of the Multi Attribute utility theory in developing a decision model for the problem at hand. The results of this paper provides the user with a decision support system that would prioritize the stations in order of their weights obtained by a systematic evaluation of various criteria and sub-criteria involved in the decision making process

• 한국통신학회논문지
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• 제39B권12호
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• pp.842-855
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• 2014

스마트폰 시장이 성숙기에 들어서면서 새로운 성장동력으로 웨어러블 컴퓨터가 주목받고 있다. 웨어러블 컴퓨팅 시스템은 무선 네트워크 기술, 임베디드 기술, 센서 기술, 신소재 기술 등 다양한 기술의 복합적인 융합체이다. 이러한 특징들은 기존의 소프트웨어가 가지고 있는 품질특성 이외에 활용성, 이동성 등의 특성을 내포하고 있기 때문에 국제표준인 ISO/IEC 9126의 표준만으로 정확한 품질 평가를 하기에는 어려움이 따른다. 본 논문에서는 이러한 필요성에 따라 기존의 ISO/IEC 9126과 웨어러블 컴퓨팅의 특징에 의해 도출된 품질특성을 추가해 웨어러블 컴퓨터 품질평가모델을 제안하였다. 웨어러블 컴퓨터 품질평가모델의 개발을 위해 웨어러블 컴퓨터의 기능적 요구사항과 품질특성을 도출하여 메트릭과 품질 기준을 제안하였다. 본 연구에서는 시나리오에 제안된 모델을 적용하고 S사, L사, G사의 웨어러블 기기의 품질을 비교하여 품질평가모델의 실용성을 확인하였다. 본 연구에서 제안한 평가모델은 웨어러블 컴퓨터의 품질평가를 위한 가이드라인으로 활용할 수 있을 것으로 기대된다.

• 산학경영연구
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• 제16권
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• pp.99-121
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• 2003

친숙도는 제품의 (특성)평가와 선택의사결정을 위한 소비자의 정보탐색 행동과 관련하여 소비자 행동분야에서 자주 연구된 주제이다. 본 연구에서는 제품선택과 점포선택과정이 본질적으로 매우 유사하다는 점에 착안하여 인터넷 쇼핑몰의 특성평가와 선택된 몰에서의 상품조회와 구매의도와의 관련성이 친숙도에 의해 어떻게 영향을 받는가를 분석하고자 시도하였다. 가설검정을 통한 분석결과, 안전성과 기능성의 인터넷쇼핑몰 특성과 상품조회와의 관련성은 친숙도에 의해서 유의적인 영향을 받았으나 실체성 특성과 상품조회와의 관련성은 유의적인 영향을 받지 못한 것으로 나타났다. 그리고 몰의 특성과 몰에서의 구매의도 형성과의 관련성에 친숙도가 미치는 영향을 분석해 본 결과, 안전성, 기능성, 그리고 실체성의 세 특성차원 모두에서와 구매의도와 의 연관성은 친숙도에 의해서 유의할 정도로 큰 영향을 받는 것으로 나타났다. 본 연구는 제품차원에서의 평가와 선택과정과 관련하여 사용해 왔던 친숙도 개념을 인터넷 쇼핑몰의 특성평가, 상품조회, 그리고 구매행동과의 분석에 친숙도 개념을 적용하여 친숙도를 이론적으로 확장시키는데 공헌할 것이다.

• Child Health Nursing Research
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• 제26권2호
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• pp.222-237
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• 2020

Purpose: The purpose of this study was to analyze the concept of social support of nursing students using a hybrid model and to derive a definition and attributes of social support through theoretical, fieldwork, and final analysis stages. Methods: Twenty-nine studies were analyzed in the theoretical stage. Seventeen in-depth interviews were conducted with nursing students in the fieldwork stage. In the final analysis stage, the concept of social support was defined and the attributes were derived by integrating the theoretical and fieldwork stages. Results: The attributes of social support of nursing students identified in the final analysis consisted of two dimensions and eight attributes. The two dimensions were structural and functional support. The eight attributes were social network, educational, emotional, informational, economic, positive evaluation, self-esteem support, and support by providing a role model provision. The structural dimension included the social network support attribute. The functional dimension included the remaining seven attributes. Educational support and support by providing of a role model provision were newly derived attributes that reflected specific characteristics of nursing students. Conclusion: Based on the results of this study, we suggest that researchers should attempt to develop a scale to measure the social support of nursing students.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 동아시아식생활학회지
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• 제17권2호
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• pp.274-287
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• 2007

The purpose of this study was to examine the actual state of cooking wine usage, and analyze the relationship between the attributes of cooking wine and demographic characteristics. The major findings of this study are as follows. First, the origin and correct choice of cooking wine were significantly related to hotel type, restaurant type and career. Second, the importance of the taste and aroma of a cooking wine, which are intrinsic attributes in the evaluation of a wine, had significant relationships with all the demographic variables whereas the importance of purchase cost and label information of the cooking wine only exhibited a significant correlation with career (p<0.05). Third, 53.7% of the respondents used cooking wine based on recipes, while the rest used it by rule of thumb. These results between restaurant type were significantly different (p<0.05). For the results of this research to be of more use, further research should be conducted on the functional aspects of cooking wine and their effects on cooking. In addition, further systematic research should be performed on the functional and sensory effects of a variety of wine tastes and aromas on cooking.

• 농업과학연구
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• 제49권2호
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.

• 식품보건융합연구
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• 제9권3호
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• pp.11-17
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• 2023

This study aims to investigate the effect of the selection attribute of Newtro (New + Retro) product marketing, which is a recent topic in the food industry, on consumer satisfaction. Newtro marketing, also known as Newtro-style marketing, is a marketing strategy that emerged in South Korea, particularly in the food industry. Newtro marketing aims to appeal to consumers' nostalgia for the past while incorporating contemporary elements. As a research method, a survey was conducted on the importance of selection attributes and repurchase intention of Newtro food for consumer groups of various age groups ranging from teenagers to those in their 40s or older. To analyze the demographic content of the sample, frequency analysis of the SPSS statistical package was performed, and structural equation modeling was performed using the AMOS program for confirmatory factor analysis and discriminant validity analysis. The analysis results are as follows. First, Package Design, Perceived Healthiness, and Emotional Taste, optional attributes of Newtro marketing, significantly affected satisfaction. Second, satisfaction was found to have a statistically significant effect on repurchase intention. However, Functional Flavor did not statistically affect satisfaction. This study empirically analyzed the importance of consumers' selection attributes for the recently popular food Newtro marketing and suggested implications.

• 한국대기환경학회지
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• 제30권3호
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• pp.270-280
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• 2014

The objective of this research is to quantitatively valuate the economic value of analysis model related to climate change mitigation and adaptation. Due to the fact that the subject of this research, which is the Korean climate change mitigation and adaptation model, has not been actualized, a conjoint analysis applying stated preference data has utilized. As results, among the many attributes considered in this research, the value of the attribute related to reflecting Korea's current situation is analyzed to be largest in both greenhouse gas (GHG) mitigation model and climate change adaptation model. Additionally, if all the considered functional aspects are assumed to be feasible, the economic value of the Korean GHG mitigation model is assumed to be 60.3 billion Korean won(KRW) and the Korean climate change adaptation model is assumed to be 51 billion KRW.