• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.452-460
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• 2007

As a preliminary study for developing cooking techniques to improve cooked rice flavor, we surveyed consumer perceptions on purchasing rice and the consumption of cooked rice. The quantity of rice purchased by consumers was in the range of $1O{\sim}20$ kg. The purchase criterion for 50% of the subjects was the taste of the cooked rice, and half of the subjects bought their rice at a supermarket. A majority (90%) of the subjects consumed the rice within 1 to 4 months, storing it raw in the package (32.4%) or in a container at room temperature. The rice was cooked for 2 to 5 persons (65%), 1 to 2 times a day (70%) with a pressure cooker (76%). The rice and water volume were measured by eye. The cooked rice was eaten immediately (41.8%) or in 1 to 2 days (48.6%) by keeping it in an electric cooker (63.6%). The subjects perceived the rice cultivar (37.9%) as the major factor for the cooked rice flavor, as well as the region of origin (21.3%), and storage period (11.9%); the cultivars of Ilmi, Ilpoom and Chuchung were preferred. In conclusion, the consumers regard rice as a principal food; however, the methods to measure rice and water are not standardized. To improve the taste of cooked rice, consumers depend on cooking equipment and the rice cultivar.

• Journal of environmental and Sanitary engineering
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• v.18 no.3 s.49
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• pp.100-109
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• 2003

Recently, Indoor air quality(IAQ) in workplace, residential environments and schools has been concern of people, scientists and related the public. And so in Seoul has recognized the healthy effect related to IAQ in schools. Therefore, the objective of this study reported in this article were to measure and compare the perception of IAQ of selected air pollutants at three different schools in Seoul. We performed a questionnaire survey of 400 students about their awareness for the importance of IAQ in our school. And we measured the IAQ of 3 schools considering as site region, construction year and studying level. The indoor air pollutants and parameters such as temperature, relative humidity, respirable particulate matter(PM10), formaldehyde(HCHO), total bacteria counts(TBC), carbon dioxide(CO$_2$), and noise were monitored in indoors. In results, all most response of occupant has recognized the awareness of IAQ at schools. The PMIO, TBC and Noise level of all schools were higher than the standard of the public 150 ${mu}$g/m$^3$ and 500CFU/m$^3$, the level formaldehyde(HCHO) was below 0.1 ppm of the healthy guideline of Korea And the concentration of CO$_2$ were investigated below 1,000 ppm of the standard implying ventilation in 2 schools except for 1 school(c school). Finally, the control of most important pollutants of IAQ in school were PM10, TBC and Noise. Therefore, it can be concluded that the indoor air quality of selected 3 schools studied was perceived as acceptable, it is recommended that the government related IAQ was suggested the guideline and control of IAQ problems in schools, and all member relating school need to be effort to reduce the exposure of sources to undesirable indoor pollutants such as Particlate and Noise.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.391-400
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• 1997

To provide basic information for the development of refrigerated convenience foods for Koreans, 492 house-wives residing in Seoul and Kyunggi Province were surveyed concerning satisfaction of buying precooked convenience foods, frequency of using them, preferred Korean dishes, and willingness to buy the convenience foods if they are developed. Statistical data analysis was completed using SAS package program. The satisfaction mean score of the marketed precooked convenience foods was 2.73 out of 5 and the housewives were least satisfied with feed additives and sanitation factors. The factors affecting satisfaction in purchasing were sanitation, taste, variety of type, nutrition, price, and food additives for side-dishes sold refrigerated or at room temperature, and taste, sanitation, variety of type, price, nutrition, and food additives for frozen prepared foods in order respectively. The frequency of using the precooked convenience foods was generally low but that of using the pickled dishes, Jokbal Soondae, and frozen prepared foods was relatively high. The answer of 'the thought that meals should be prepared in households' was the primary reason for avoiding using the precooked convenience foods and 'no time to cook' was the most frequent answer among the reasons for using them. Currently, the precooked convenience foods were used for snacks mainly, but the usages to be expected to increase were for lunchbox, main dishes, snacks, side dishes, special occasions foods, and leisure foods in order. Based on preference and buying priority, the dishes needed to be developed as refrigerated convenience foods among Korean dishes were identified. The result showed that 'preference' was not consistent with buying priority and the housewives perceived the factor of 'convenience' more importantly than 'preference' in purchasing the convenience foods.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• 기호학연구
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• no.56
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• pp.7-44
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• 2018

The objective of this paper is to propose a classification of Korean taste terms, especially Korean taste adjectives, from the perspective of cognitive science. The classification of Korean taste terms is here grounded in the definition of 'taste sense', 'flavor' and 'taste' which is usually employed in disciplines of cognitive science. There have been a large number of domestic researches in field of taste terms. Accordingly, a lot of research findings on the classification of taste terms have steadily been released showing the differences among researchers. These different classifications are largely based on the fact that researchers have applied their subjective criteria rather than their objective in order to categorize taste terms. According to previous studies, it is well-known that, in everyday usage, the term 'taste' covers a much wider range of qualities than those perceived through the taste receptor cells alone. In addition, we take it for granted that as much as 80~90% of taste comes from olfactory modality. It is also important to note that the texture and temperature of food, the color of food, the sounds of food, and atmospheric cues have an essential effect on taste perception. Many scientists have already pointed out that taste evaluations are influenced by a number of individual and sociocultural factors. Eating and tasting are important parts of our everyday life, so that linguistic approaches to taste perception seem to be of great significance. We can assume that a classification of taste terms from the perspective of cognitive sciences may shed light on the perceptive mechanism through which we perceive taste. It should be noted that this paper is an advanced work prepared for the follow-up study which will try to make a geometric model of word field 'taste terms' existing or probably existing in the mental lexicon of human beings.

• Journal of Korea Water Resources Association
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• v.49 no.6
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• pp.551-563
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• 2016

According to the 4th and 5th assessment of the Intergovernmental Panel on Climate Change (IPCC), global climate has been rapidly changing because of the human activities since Industrial Revolution. The perceived changes were appeared strongly in temperature and concentration of carbon dioxide ($CO_2$). Global average temperature has increased about $0.74^{\circ}C$ over last 100 years (IPCC, 2007) and concentration of $CO_2$ is unprecedented in at least the last 800,000 years (IPCC, 2014). These phenomena influence precipitation, evapotranspiration and soil moisture which have an important role in hydrology, and that is the reason why there is a necessity to study climate change. In this study, Asia region was selected to simulate primary energy index from 1951 to 2100. To predict future climate change effect, Common Land Model (CLM) which is used for various fields across the world was employed. The forcing data was Representative Concentration Pathway (RCP) data which is the newest greenhouse gas emission scenario published in IPCC 5th assessment. Validation of net radiation ($R_n$), sensible heat flux (H), latent heat flux (LE) for historical period was performed with 5 flux tower site-data in the region of AsiaFlux and the monthly trends of simulation results were almost equaled to observation data. The simulation results for 2006-2100 showed almost stable net radiation, slightly decreasing sensible heat flux and quite increasing latent heat flux. Especially the uptrend for RCP 8.5 has been about doubled compared to RCP 4.5 and since late 2060s, variations of net radiation and sensible heat flux would be significantly risen becoming an extreme climate condition. In a follow-up study, a simulation for energy index and hydrological index under the detailed condition will be conducted with various scenario established from this study.

• Journal of environmental and Sanitary engineering
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• v.18 no.1
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• pp.51-57
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• 2003

Indoor air quality(IAQ) in workplace and residential environments has been concern of people. Recently, Ministry of Environment in Korea has recognized the potential risk on the healthy effect related to indoor air pollution at home. Therefore, the purpose of this study was performed to measure the indoor air pollutants of IAQ at different homes and investigate to compare the perception of IAQ recognition at home from questionnaire survey in Seoul. We estimated the IAQ of selected 6 homes based on site region and housing type. The indoor air pollutants and parameters such as temperature, relative humidity, respirable suspended particulate matter($PM_{10}$), formaldehyde(HCHO), total bacteria counts, carbon monooxide(CO) and carbon dioxide($CO_2$) were monitored for summer and winter. In monitoring results, the respirable suspended particulate matter(($PM_{10}$) and indoor airborne bacteria level of home 5 and 6 were higher than the standard of the public $150{\;}{\mu}g/m^3$ and $500{\;}{\mu}g/m^3$, the level formaldehyde(HCHO) was exceed 0.1 ppm of the standard of Korea at all monitored homes. In statistics analysis, we could find a correlation between the building age and the concentration of CO, TBC were significant at 0.01 level and Relative Humidity was significant at 0.05 level for summer. Finally, the important air pollutants of IAQ in home were HCHO and total bacteria counts(TBC). And we performed a questionnaire survey of 500 people about their awareness for the importance of IAQ in our home during same period. In results, all most response of occupant has recognized the importance of IAQ at home. Therefore, it can be concluded that the IAQ of selected 6 home studied was perceived as acceptable, it is recommended that the government related IAQ was suggested the guideline and control of IAQ problems, and the occupants need to be effort to reduce the exposure of sources to undesirable pollutants.