• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.492-501
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• 2007

This study was conducted to develop a topping formula for pizza containing Chungkukjang and onion as the main ingredients. The maximum amount of onion was limited to 10.5%, since the pizza crust and toppings would separate if too much water dispelled from the onion tissue during baking. The Chungkukjang was substituted for Bulgoggi, a meat topping. The sensory acceptability scores for the pizza topping decreased as the amount of Chungkukjang increased from 3.6% to 7.3%, due to its unpleasant odor, but scores increased when 1.6% Kimchi powder was added to the Chungkukjang without a significant difference from the control. Thus favorable sensory quality was obtained with a topping formula containing 8.7% Chungkukjang, 10.5% onion, and 1.6% Kimchi powder. The nutrient values of the final pizza products were assessed as follows. By adding the Chungkukjang and onion, crude protein, crude lipid, crude ash, and total dietary fiber contents increased. Moreover, the calorie level of the Chungkukjang-onion pizza was 3.8% higher than that of the control pizza. The amounts of compound amino acids including lysine increased. The free amino acids also increased from 143.3 to 188.6 mg/100 g. The ratio of saturated fatty acids to unsaturated fatty acids changed from 1:0.71 to 1:0.81. For the consumer test, the age groups of the participants were classified as 15-29 years old, 30-39 years old, and 40-62 years old. A positive result on acceptability of the developed pizza was obtained from most of the panelists in all age groups. Over 93% of the 119 responding subjects had purchasing intentions. An, especially, strong purchaging intention was shown in the younger age group of 15-29 year-olds, even though they had a lower preference for the Chungkukjang. Finally, an attribute of satisfaction was induced based on 'health' (79.5%) and 'flavor' (15.7%).

• The Journal of Industrial Distribution & Business
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• v.9 no.1
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• pp.67-76
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• 2018

Purpose - With the worldwide aging problem and the development of globalization, customers prefer to seek affordable medical services with the higher quality overseas. This new trend has urged some destination countries to improve their services for the more competitive advantages over other countries. Literature research indicate that medical quality and cost may be the key factors influencing global patients' decisions. In the international environment, however, medical tourism destinations are selected due to cultural similarity between the hosting country and the customers' own country. The more similarity perceived between the two countries leads foreign patients to choose the considering country as the destination for medical tourism. However, little research has been conducted on this topic. Thus, we empirically investigate how cultural similarity influences Chinese medical customers' choice of the destinations. We also consider the factors related to medical competency and travel attribute which might affect customers' decisions along with some moderating roles of disease types. Research design, data, and methodology - We proposed a research model in order to confirm the relations among different variables of cultural similarity, medical competency, travel attractiveness, disease types, and destination choice. The questionnaire survey is processed in the more economically developed regions of China such as Beijing, Shanghai, and Jiangsu. Conditional logit regression is applied to analyze the data of 881. Results - Results indicate that cultural similarity is the important predictor of Chinese customers' decision to select a medical country. However, the effects of cultural similarity vary according to the disease types. We also find that medical competency and travel attractiveness influence their decisions with the moderating role of disease types. Conclusions - Cultural similarity is the important factor that influences Chinese potential medical tourists' decisions to select a destination. Marketing managers should consider the effects of cultural similarity when developing strategies for attracting Chinese medical tourists. Since medical competency and travel attractiveness are still the critical key elements for them to evaluate the destination countries, it is necessary to continuously improve medical service quality and facilities. The results also recommend that medical managers should sharpen their marketing strategies by segmenting Chinese potential customers in terms of disease types.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1078-1094
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• 2021

This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to commercial starter culture (COS) during fermentation and ripening. Treatments showed no substantial variation (p<0.05) in water activity (a_w) values across the study period. PE1 and PE2 treatments exhibited similar (p>0.05) pH values and presented remarkable (p<0.05) lower volatile basic nitrogen (VBN) and thiobarbituric acid reactive (TBARS) content than COS treatment throughout the ripening period. However, the pH values in COS batch were considerably lower than others. PE1 samples presented a significant highest (p<0.05) counts both in lactic acid bacteria (LAB) and total plate count (TPC) than COS and PE2 treatments at 7 days fermentation, and it resulted in a similar and higher TPC count as COS after the ripening period. After the ripening process, treatments are ordered based on LAB counts as follows: COS>PE1>PE2. All batches presented similar redness and yellowness attributes since the 7 days of fermentation and in lightness across the study period. Treatments were similar (p>0.05) in springiness and chewiness traits across the study period and in hardness characteristics in the ripened products. Cohesiveness was higher in PE1 and COS batches. No variation (p>0.05) in aroma and sourness sensory attributes of treatments. The color attribute was highest (p<0.05) in PE1 and PE2 treatments and PE1 had the highest overall acceptability. The overall outstanding merit exhibited by PE1 can be utilized in the commercial production of high-quality dry fermented sausage.

• The Korean Journal of Franchise Management
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• v.12 no.1
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• pp.7-19
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• 2021

Purpose: According to the growth of technology in the service industry, the interaction service between customer and employee has recently been transformed into between customer and technology by Self Service Technology (SST) requiring direct interaction with customers. In this context, self service technology such as unmanned ordering system installed at the store is actively introduced at the work place to reduce labor costs by food and retail company and the research for self-service technology which is rapidly replacing existing face-to-face service is needed. As the growth speed of SST is rapid, many researchers have studied the characteristics of SST, in every sector of business worldwide. Among the characteristics, attributes, Self Service Technology Quality (SSTQUAL) to evaluate SST is important because it may cause the customer's behavior. Thus, this research focuses on the effects of SSTQUAL on SST Satisfaction and SST continuance usage intention. This research suggests the guidelines for how Restaurant Company should prepare SST and build their customer satisfaction and continuance usage that increase the sales. Research design, data and methodology: This study tests the structural relationship between SSTQUAL of unmanned ordering system, SST satisfaction and SST continuance usage. SSTQUAL divided into four sub-dimensions and two categories, cognitive service attributes (Convenience, Functionality) and affective service attributes (Enjoyment, Assurance). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 524 customers experiencing SST and were analyzed through SPSS 25.0 and SmartPLS 3.0 statistical package program. Results: The findings of this research are as follows. First, all SSTQUAL have significant positive impacts on SST satisfaction. Second, SST satisfaction has significant positive impact on SST continuance intention. Third, cognitive service attributes and affective service attributes had wealth of explanation of service attribute more than a single dimension. Conclusions: The implications of this study are as follows. Overall, Restaurant Company should manage SSTQUAL consisting of not only cognitive service attributes (Convenience, Functionality) but also affective service attributes (Enjoyment, Assurance) to satisfy customers basically regardless of the type of restaurant.

• Food Science and Preservation
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• v.30 no.4
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• pp.573-588
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• 2023

The purpose of this study was to monitor changes in the quality of ginseng and predict its shelf-life. As the storage period of ginseng increased, some quality indicators, such as water-soluble pectin (WSP), CDTA-soluble pectin (CSP), cellulose, weight loss, and microbial growth increased, while others (Na₂CO₃-soluble pectin/NSP, hemicellulose, starch, and firmness) decreased. Principal component analysis (PCA) was performed using the quality attribute data and the principal component 1 (PC1) scores extracted from the PCA results were applied to the multivariate analysis. The reaction rate at different temperatures and the temperature dependence of the reaction rate were determined using kinetic and Arrhenius models, respectively. Among the kinetic models, zeroth-order models with cellulose and a PC1 score provided an adequate fit for reaction rate estimation. Hence, the prediction model was constructed by applying the cellulose and PC1 scores to the zeroth-order kinetic and Arrhenius models. The prediction model with PC1 score showed higher R² values (0.877-0.919) than those of cellulose (0.797-0.863), indicating that multivariate analysis using PC1 score is more accurate for the shelf-life prediction of ginseng. The predicted shelf-life using the multivariate accelerated shelf-life test at 5, 20, and 35℃ was 40, 16, and 7 days, respectively.

• Science of Emotion and Sensibility
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• v.13 no.1
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• pp.251-258
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• 2010

'Naturalness' is the important "ness" which is a key factor in image quality assessment. 'Naturalness' is a representive factor depending on the context of the image which arouses different emotions. The Image Quality Circle was split into two steps. The first step is predicting the visual perceptual attribute which are lightness, colourfulness, hue and contrast. The next step is SSE which is dependent to image contents. In this study the image contents are grouped in genres. The images were rendered using four different colour attributes which are lightness, contrast, colourfulness and hue. Using a scale, the score of image quality and SSE was asked to each participant for all rendered images. A seven-point category scale of increasing amount of "ness" is used as a quantitative adjectives sequence. The image quality model was built by combining the SSEs for each scene. The SSEs, where vividness is common, are considered as independent variables to predict the image quality score. Then the vividness model was built using colour attributes as variables to predict the vividness of each scene (genre). Vividness is an important factor of naturalness which the meaning is different for all scenes that links the naturalness and image quality. The vividness meaning was different for each scene (genre). Therefore, the colour attributes that express the vividness would depend on the image content.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.211-230
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• 2013

The purpose of this study was to investigate importance and performance about the quality attributes of bean coffee and instant coffee for the Koreans and the Mongolians. The survey was conducted in Seoul and Gyeonggi Province, Korea and in Ulaanbaatar, Mongolia from April to May, 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, and 253 and 250 copies were collected from the Koreans and the Mongolians, respectively, for statistical analyses. For the importance-performance analysis(IPA), 14 quality attributes of bean coffee and instant coffee were investigated. The main results of this study were as follows. In the importance and performance comparison about the bean coffee quality, taste, aroma, quantity, price, hygiene, freshness and shelf life were more important to the Koreans than to the Mongolians. On the other hand, nutrition and ingredient were regarded as more important attributes for the Mongolians. Also, price, nutrition, temperature and ingredient were better performance to the Mongolians than to the Koreans. In the importance and performance comparison about the instant coffee quality, quantity and price were more important to the Koreans than to the Mongolians. However, nutrition and temperature were more important to the Mongolians. Moreover, nutrition, temperature, variety and freshness were better performance to the Mongolians than to the Koreans. According to the IPA results of 14 quality attributes of bean coffee, the selection attributes with high importance but low performance were price and shelf life for the Koreans, while nutrition, hygiene and ingredient for the Mongolians. For instant coffee, the selection attributes with high importance but low performance were hygiene and concentration for the Koreans, while concentration and ingredient for the Mongolians.

• Spatial Information Research
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• v.21 no.6
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• pp.91-98
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• 2013

Government introduces a Total Maximum Daily Loads(TMDL) which can be implemented for total pollutant amounts in 2004. Normally, the local governments have been calculated the amounts of pollutant discharge of each watershed using a water quality model. However, among the input data to use the water quality model, creating a schematic diagram of the stream or the modeling usually requires considerable amount of time and efforts due to the manual work. Therefore, this study tried to develop an algorithm which automates the creation of a schematic diagram for water quality modeling using the Korean Reach File capable of river network analysis. Further, this study creates a schematic diagram with the shape of a stream utilizing GIS capabilities. The diagram can be easily analyzed with overlapping various spatial information such as pollution sources and discharge points. This study mainly has automated element segmentation algorithm to divide streamflows into equal distance using line graphic data of Koran Reach File. Also, automated attribute input algorithm has also been developed to enable to insert element order and type into elements using point graphic data of Korean Reach File. For the verification of the developed algorithm, the algorithm was applied to kyungan stream basin to see the acceptable results. To conclude, it was possible to automate generating of schematic diagram of water quality model and it is expected to be able to save time and cost required for the water modeling. In future study, it is necessary to develop an automatic creation system of various types of input data for water quality modeling and this will lead to relatively easier and simple water quality modeling.

• Journal of the Korea Convergence Society
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• v.13 no.4
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• pp.261-270
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• 2022

For mobile online games, this study examines how use pursuit propensity, use interest, use, service quality, and system quality, which are attributes that evaluate the use value and benefit for Chinese users, have an effect on use satisfaction. Empirical analysis results; all composing factors of four attribute had a positive effect, and the degree of effect was different according to game types in use interest and use, service quality. In terms of use pursuit, there was no difference between game types, and innovation pursuit and relationship pursuit were found to be similarly important effecting factors. In terms of use interest, there was a difference between game types. Sense of solidarity in single-player game and sense of achievement in multi-player game was found to be the most important effecting factor. In terms of service quality, there was a difference between game types. Easy of game in single-player game and function of game in multi-player game was the most important effecting factor. In terms of system quality, use convenience was found the most important effecting factor without difference between game types. Based on these results, this study suggested a strategy to enhance game development and loyalty to companies in the game industry.