• 한국식생활문화학회지
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• 제29권1호
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

• 한국산업정보학회논문지
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• 제21권2호
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• pp.73-91
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• 2016

이 연구는 사용자 관점의 클라우드 품질항목 체계를 도출하고, 각 품질항목별 중요도와 만족도를 조사하며, 사용자-공급자의 인식 차이를 실증 분석함으로써 향후 품질 개선을 위한 정보를 제공한다. 선행 연구 조사와 전문가 포커스 그룹 평가에 의하여 도출된 13개 품질항목은 (1)기능 충분성, (2)이용 편리성, (3)서비스 가용성, (4)반응속도, (5)기술 최신성, (6)서비스 호환성, (7)서비스 맞춤화, (8)서비스 확장성, (9)시스템 보안, (10)고객비밀 보장, (11)계약 신뢰성, (12)고객대응 성실성, (13)인력 전문성이다. 13개 품질항목별 중요도와 만족도를 묻는 설문조사를 사용자 그룹과 공급자 그룹을 대상으로 각각 실시하였다. 통계 분석 결과, 각 품질항목이 얼마나 중요한지에 대하여 사용자와 공급자가 달리 인식하고 있고, 사용자의 만족도가 공급자 만족도보다 낮은 것으로 나타났다. IPA 기법 분석 결과에서도 두 그룹 간 차이가 현저하였다. 13개 품질항목 중 (1)기능 충분성, (10)고객비밀 보장 등 6개 항목의 품질개선이 필요한 것으로 나타났으며, 이러한 개선 필요성은 공급자가 아니라 사용자 관점에서 주로 제시되고 있었다. 연구 본문은 이런 분석 결과가 나타난 원인과 시사하는 바를 조명하고 있다.

• 한국식품조리과학회지
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• 제26권3호
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• 한국도로학회논문집
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• 제19권2호
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• pp.143-152
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• 2017

PURPOSES : This study intends to estimate the tangible benefits derived from the integration of operations of an Express Intercity Bus Terminal and a Highway Service Area. METHODS: For the study, a highway service area was chosen to function as a bus terminal, integrating its services with that of a nearby bus terminal plagued by operating losses. The exercise also helped improve mobility owing to the introduction of local buses between the terminals and utilization of the existing infrastructure such as rest areas. Thus, a terminal that was not being utilized for its intended functionality was integrated with an existing facility to improve the utilization of both and subsequently aid local development. The impact of the exercise was then measured by evaluating the variation in utilization efficiency, operating costs, travel time between two regions (Seoul-Jeomchon and Seoul-Geumsan), and the social costs before and after the integration of the two facilities. RESULTS :The impact of the integration was an increase in utilization efficiency, a decrease in operating cost, a decrease in travel time, and a decrease in social cost in both the regions. The benefits of improved utilization and cost saving can be passed on to the citizens in the form of discounts. A local power generation facility will eventually replace the bus terminal, which can revitalize the local economy. CONCLUSIONS :The integration of the highway service area with the bus terminal is expected to have a win-win effect on the passengers as well as the operators. The study also proposes a sustainable strategic plan for existing terminals and rest areas to implement a method to compete with KTX transportation.

• 한국컴퓨터정보학회논문지
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• 제25권8호
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• pp.89-98
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• 2020

본 연구에서는 Q방법론을 적용하여 65세 이상 노년 여성을 대상으로 노년 여성의 의복 선호도에 대한 주관적 평가와 인식에 따른 유형별 특성을 알아보고자 하였다. 제1유형의 경우 부드러운 니트 소재와 천연소재, 파스텔 색상, 스커트 착용을 선호하였다. 제2유형의 경우 체형을 커버해주고 젊어 보이는 바지를 선호하였다. 제3유형은 착용감이 편안한 의복을 선호하는 유형이다. 제4유형은 단순한 스타일과 착용감이 편안한 옷을 선호하는 유형이다. 제5유형은 디자인이나 색상이 중요하고 젊어 보이는 스타일을 선호하는 유형이다. 노년 여성의 ZIGTECHnology의복 개발을 위해서는 등의 굽음, 허리의 굽음 등의 체형을 커버하면서 아름답게 보일 수 있는 디자인 개발이 필요하고, 움직임에 장애가 없는 동작 기능성을 고려한 의복 개발이 필요할 것으로 생각된다.

• 디지털콘텐츠학회 논문지
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• 제12권1호
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• pp.107-114
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• 2011

최근 구인 구직에 대한 관심과 스마트폰의 사용률이 급증하고 있다. 본 논문에서는 구인 및 구직 사용자들이 실시간으로 양방향 의사소통을 하며 의사정합을 돕는 안드로이드 기반 어플리케이션인 리쿠르이드(Recruid)를 제안한다. 리쿠르이드에서는 구직을 원하는 사용자 뿐 아니라 구인을 원하는 사용자도 이용이 가능하도록 구현하여 구인 및 구직 사용자가 양방향 의사소통을 통해 의사정합이 가능하다. 스마트폰의 최대 장점인 높은 이동성을 반영하여 언제 어디서나 스마트폰 상에서 모든 기능을 이용할 수 있으며 웹을 통해 부가적인 기능을 추가적으로 이용할 수 있다. 리쿠르이드는 모바일 회원 가입 및 지원하기 기능으로 높은 이동성과 편의성을, 정보의 사용자 그룹화 기능으로 사용자 맞춤 시스템을, 신뢰도 평가 메커니즘 도입으로 정보의 높은 신뢰성을 사용자에게 제공한다. 본 논문에서는 리쿠르이드의 기능을 소개하고 구현 결과를 보인다.

• 동아시아식생활학회지
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• 제19권6호
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• 동아시아식생활학회지
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• 제18권6호
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• pp.1046-1055
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• 2008

The principal objective of this study was to assess the sensory and mechanical characteristics, moisture content and color values of Ogapisulggi by varying the quantity of Acanthopanax sessiliflorus Seemann var. Goma(Ogapi) berry powder and the types of sugar utilized. The moisture content, color values, texture characteristics, and sensory characteristics of the different Ogapisulggi were then measured and compared. When the quantity of the Ogapi berry powder was the same, Ogapisulggi with honey added and the equal amount of sugar and honey added group was moister than that with sugar. The ightness values and yellowness values were decreased with increasing the Ogapi berry powder, whereas the redness values was increased. In particular, decreased proportions were observed in the Ogapi berry powder and sugar-added group($R^2$=0.922), the equal amount of sugar and honey-added group($R^2$=0.922) and the honey-added group$R^2$=0.966). In our texture analysis, hardness and adhesiveness values were reduced in the 0.3% Ogapi berry powder-added group, and springiness, cohesiveness, and chewiness values were increased the Ogapi berry powder-added group. Sensory evaluation showed that the Ogapisulggi containing 0.3% Ogapi berry powder was the lowest in terms of color, flavor, after-swallowing and overall preference. On the basis of the results of this study, the best ratio of ingredients was as follows: 0.3% addition of Ogapi berry powder with sugar and 0.1% addition of Ogapi berry powder with honey, which supports the conclusion regarding the benefits of Ogapi berry powder supplementation in Ogapisulggi in terms of taste and functionality.

• 복식문화연구
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• 제17권4호
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• pp.616-625
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• 2009

With suffering financial crisis in 1997, Korea's fashion market has grown in the direction that satisfies the reasonable price and diverse consumer's sensitivity and needs. The aim of this study is to examine whether the cutting portion in the waist line is surely necessary for designing the jacket pattern in men's wear, by closely examining the effects of the cutting portion in the waist line on the external appearance and functionality given designing the jacket pattern in men's wear for the standard body type in 20s. The results of the study are as follows. As a result of evaluating the external appearance, when having evaluated by dividing into 14 items such as the whole surface, the side, and the back side, the experimental clothing, which wasn't cut the waist line, obtained the highest mark in 13 items and, the significant difference was indicated in 10 items except 4 items. As a result of evaluating performance, the experimental clothing, which wasn't cut the waist line, obtained the highest mark in 13 items among 25 items in the total. Next, the cutting portion in the waist line obtained the highest mark in 10 items for the experimental clothing with opening in 1.0cm. The next was indicated to be in order of the experimental clothing with 1.5cm and the experimental clothing with 0.5cm. Given seeing the above result, the cutting portion in the waist line given designing the jacket pattern for the standard body type in 20s could be known that the experimental clothing with the most excellent mark in the evaluation of performance was all the experimental clothing with 0.0cm whose waist line wasn't cut.

• 한국식품조리과학회지
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• 제30권3호
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.