• Korean journal of food and cookery science
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• v.27 no.1
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.51-56
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• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• International journal of advanced smart convergence
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• v.9 no.1
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• pp.1-9
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• 2020

This study was conducted to investigate the effects of computer attitudes such as anxiety, confidence, preference, usefulness, and computer literacy on their critical thinking ability, targeting college students at unspecified university universities. The period of data collection was from January 10, 2020 to January 17, 2020. A total of 213 people participated in the study. For data analysis, SPSS 18.0 was used for frequency analysis, Pearson correlation, x2 square, and simple regression analysis. As a result of the analysis, the difference of interests under the statistical significance level among general characteristics was Gender (x²=55.7^***, p<0.001), Age (x²=407.5^***, p<0.001), Resident (x²=127.5^***, p<0.001) Family (x²=289.4^***, p<0.001). In the simple regression analysis, computer liking (t=2.102, p<0.05) and computer use ability affected Truth seeking (t=-6.319, p<0.01), computer use ability was affecting analyticity (t=-5.630, p<0.01), computer use ability was affecting systematicity (t=-2.545, p<0.05), computer use ability was affecting maturity under statistical significance (t=-2.583, p<0.05). In conclusion, this study suggests that computer liking and computer use ability affect the sub-factor components of critical thinking disposition, truth seeking, analyticity, systematicity, and maturity, therefore the emphasis of this study is to emphasize that it is desirable to use the computer as a medium of learning based on computer literacy rather than worrying about excessive computer use.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.9_10 s.146
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• pp.1349-1358
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• 2005

Generally apparel products were recognized as an incongruent product type which direct search was needed for. But nowadays apparel products were ranked as a second product type next to electronics in sale amount of internet shopping mall. Therefore more detailed study on which attributes of fashion products are more successful and suitable in internet shopping mall is necessary. This study was executed to analyze common attributes of successful apparel in internet shopping mall on the basis of real sale data, and then to help internet apparel marketer plan marketing strategies more efficiently. Common attributes of successful apparel products in internet shopping-mall in terms of product, price and promotion attributes were identified. 240 products which were loaded in bestseller section of internet shopping-mall for 8 weeks from November to December, 2004 were analyzed. The results are as follows. First, products ratio for women ($76.7\%$) were higher than for men($18.3\%$). And the amount of each apparel product types purchased by consumers were ranked in the order of leather/fur coat, woven coat, inner wear, jacket, T-shirts, pants, training wear, suit, knit wear etc. and basic style dominated in $74.2\%$. General brands ($69.2\%$) that had price competitiveness were preferred to famous designer brand, national brand and PB brand. Preferred level of price was ten thousand to fifty thousand won. For promotion skill, in order of just one product, product adding promotion product and package set were preferred. Regular price, less than $50\%$ off and more than $50\%$ off price showed no difference in preference. Product planning strategy for internet apparel marketer was followed on the basis of these results.

• Korean Journal of Applied Biomechanics
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• v.30 no.3
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• pp.197-204
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• 2020

Objective: The purpose of this study was to investigate the effect of increased running speed on the magnitude of impact shock attenuation in high frequency (9~20 Hz) at support phase on the treadmill running. Method: Twenty-four healthy male heel-toe runners participated in this study. Average age, height, mass, and preference running speed were 23.43±3.78 years, 176.44±3.38 cm, 71.05±9.04 kg, and 3.0±0.5 m/s, respectively. Three triaxial accelerometer (Noraxon, USA) were mounted to the tuberosity of tibia, PSIS (postero-superior iliac spine), and forehead to collect acceleration signals, respectively. Accelerations were collected for 20 strides at 1,000 Hz during treadmill (Bertec, USA) running at speed of 2.5, 3.0, 3.5, and 4.0 m/s. Power Spectrum Density (PSD) of three acceleration signals was calculated to use in transfer function describing the gain and attenuation of impact shock between the tibia and PSIS, and forehead. One-way ANOVA were performed to compare magnitude of shock attenuation between and within running speeds. The alpha level for all statistical tests was .05. Results: No significant differences resulted for magnitude of the vertical and resultant impact shock attenuation between the tibia and PSIS, and forehead between running speeds. However, significant differences within running speed were found in magnitude of the vertical shock attenuation between tibia and PSIS, tibia and forehead at speed of 2.5, 3.0 m/s, respectively. Conclusion: In conclusion, it might be conjectured that muscles covering the knee and ankle joints and shoe's heel pad need to strengthen to keep the lower extremities from injuries by impact shock at relatively fast running speed that faster than preferred running speed.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.52 no.2
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• pp.149-161
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• 2016

Fishing characteristics of Korean tuna purse seine fishery in the Pacific Ocean were investigated using logbook data compiled from captain onboard and the statistical data from 1980 to 2014. Changes in fishing ground and correlation between marine environmental factors and fishing patterns were investigated using Oceanographic index. The proportion of unassociated set was higher than that of associated set. The catch proportion of yellowfin was higher in the unassociated set, while that of skipjack and bigeye was higher in the associated set. Due to vessels, fishing gears and Korean captains' high-level of skills in fishing technology optimized for the unassociated set and preference of large fishes, especially large yellowfin tuna, it showed unique fishing characteristics focusing on the unassociated set. As for fishing distributions of Korean tuna purse seine fishery and impacts of oceanographic conditions on the fishery, the main fishing ground was concentrated on the area of $5^{\circ}N{\sim}10^{\circ}S$, $140^{\circ}E{\sim}180^{\circ}$ through the decades. When stronger El-nino occurred, the range of fishing ground tended to expand and main fishing ground moved to the eastern part of western and central Pacific Ocean. During this season, yellowfin tuna had high CPUE and catch proportion of yellowfin tuna in the eastern part also increased. As for the proportion of fishing effort by set type, proportion of log associated set was high during El-nino season while that of FAD associated set was high during La-nina season.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.231-239
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• 2014

The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.