• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.44-59
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• 2001

The purposes of this study are to investigate perception and preference of Chinese college students for Korean Kimchi by a survey and sensory evaluation and to globalize and industrialize Kimchi in the world. A questionnaire survey was conducted on 588 students residing in Beijing. About 80% of all the participants knew what Kimchi was and 63.4% had eaten Kimchi before the survey . On thier first impression of Kimchi, 43.6% of respondents, answered the nationality of Kimchi is impression after eating Kimchi was 'good'. 51.4% of respondents, answered the nationality of Kimchi is 'Korea'. The most liked Kimchi is Baechu Kimchi, and they preferred the white stem of the Chinese cabbage. On their perception of Kimchi,'Kimchi is a good side dish with cooked rice' was totally received point. The most well-known cooking method of Kimchi turned out to be Kimchi Chigae. As the results of sensory evaluation on several types cabbage Kimchies at room temperature, the most preferred Kimchi by the students was two-day old and made out of 5g red pepper. And two-day old Kimchi lOg red pepper and 2g shangchai added was preferred, too. But the six-day old Kimchi was disliked. The two-day old Kimchi made out of lOg red pepper preserved in the refrigerator was the most-liked. The dishes using Kimchi as the main ingredient are listed according to the students preference as follows Kimchi Hundun, Kimchi Ddungchai, Kimchi Bokum, and Kimchi Ramen, and so on.

• Journal of Dairy Science and Biotechnology
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• v.29 no.2
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• pp.37-42
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• 2011

The changes in pH, titratable acidity, chromaticity, total count, coliform group and organoleptic properties of the whole market milks (UHT, LTLT) that sold currently on the domestic market were stored after their production at 0, 10, 20, 30 and $40^{\circ}C$ to predict their quality during distribution, and examined prior to the analysis on the correlation of their quality properties and organoleptic preference level and discovery of optimal quality indicator. The investigation of correlation between pH, acidity and preference level of milks depending on respective storage temperature showed significant correlation (p<0.01) for the milk stored at 10, 20, 30 and $40^{\circ}C$, and the higher temperature was directly proportional to the higher correlation coefficient. The correlation between total count and preference level for LTLT milk stored at 0, 10, 20, 30 and $40^{\circ}C$ showed high correlation coefficient at every high temperature condition respectively as R=0.81, R=0.91, R=0.96, R=0.90 & R=0.99, and the correlation coefficients were also significant level for the UHT milk irrespective of their storage temperature except $0^{\circ}C$. Accordingly, the changes in total colonies turned out to be suitable to be the quality indicator for the quality prediction of the milk on the distribution.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.1
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• pp.30-41
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• 2011

This study performs the subjective evaluations of LED illumination conditions according to three types of color temperatures (7,000[K], 5,000[K], 3,000[K]) after employing LED illumination system in the classroom, Since the objective of this study is to develop an artificial lighting conditions like day light comfortable to students in the classroom, the learning effect based on three types of LED illumination conditions are analyzed. Three factors (learning intention, learning environment, learning motivation) are extracted by ANOVA and there are preference differences of LED illumination conditions between learning intention and learning environment factors. Especially, preference differences of LED illumination conditions are existed about calculation, reading and fatigue reduction. The test results of this study can be applied to obtaining high achievement of learning based on the lighting conditions.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.582-589
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• 2020

This study was carried out to determine the optimum temperature of the jicama pickle solution by evaluating physicochemical and sensory characteristics at various temperatures. The soaking solution of the jicama pickle was prepared at different temperatures (95, 75, 50, and 25℃). During storage, the titratable acidity, Brix, and the salinity of the jicama pickles increased, and these values increased with increasing temperature of the soaking solution. The higher the temperature of the soaking solution, the lower the L and b values. In all samples, the hardness increased rapidly until the 5th day of storage, and then gradually decreased. During storage, the jicama pickles showed a high tendency to harden at soaking solution temperatures of 75 and 95℃. Sensory evaluation indicated that the taste, flavor, crispness, and overall preference of the jicama pickle were higher at a soaking solution temperature of 75℃ and above. The higher the temperature of the soaking solution, the higher the acceptability. Based on these results, we conclude that soaking solution temperature of 75°¦95℃ in the manufacture of jicama pickles had a positive effect on the reduction in tissue softening and the sensory properties of the jicama pickle.

• Journal of the Korean Institute of Landscape Architecture
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• v.25 no.3
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• pp.210-221
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• 1997

This study was conducted to investigte the visual preference and response between introduced and native trees for utilization of the south native trees in interior space. 1. The intensity of illumination was below 500lux at 24 buildings of interior spaces surveyed. Generally the temperature was 24~$26^{\circ}C$, and humidity was 60~70%. 2. Total number of introduced tree species were 9 familiar, 16 genus, 18 species, especially palm genus were the largest tree among them at these surveyed interior spaces, but native trees were only 2 species. The introduced tree of 2 to 3m in height was 46 percent, and the case of 1.2 to 2m was 42 percent. 3. The mean of visual preference was the highest at Rhapis excelsa and howeia belmoreana, and followed with Neolitsea sericea, Daphniphllum macropodum, Listsea japonicum. In the mean of visual preference for selected tree groups, native tree was not different as compared with introduced tree. 4. Visual image factor of the native and introduced trees at interior spaces was classified by individual factor and emotional factor. These 2 factors were shown 66.5% total variance. The native tree was strongly recognized on individual factor, as , and introduced tree was also strongly recognized on emotional factor. 5. In the analysis of visual preference and image, a difference between the selected groups of the introduced and native trees were not shown significant, and the introduced trees were similar to the native trees on the visual image. This result was as follow There was an analogy between Cinnamomum camphora, Ligustrum japonicum and Ficus retusa, Ficus benjamina. There is an analogy between Castanopsis cuspidata var. sieboldii, Cinnamomum japonicum and Ficus retusa, Ficus benjamina. There was an analogy between Elaeocarpus sylvestris var. ellipticus, Fatsia japonica and Rhapis excelsa, Howeia belmoreana. There was an analogy between Neolitsea sericea, Daphniphyllum macropo여, Listsea japonica and Rhapis excelsa, Howeia belmoreana. There was an analogy between Elaeocarpus sylvestris var. ellipticus, Fatsia japonica and Dracaena fragranse, Ficus elastica, Monstera deliciosa.

• Journal of the Korean Society of Costume
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• v.65 no.5
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• pp.62-73
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• 2015

The aim of this research is to propose the final shirt design modified for new senior women that fulfills their emotional and physical needs. The modifications were based on the results of in-depth interviews and literature search, and the study was conducted in order to understand the desires and preferences of senior women, as consumption of outdoor-wear by the group continues to increase. To develop the design of outdoor-wear that satisfies the physical and emotional qualities and preference of the new senior women, six different designs with lines, combined materials, as well as materials that were layered, pleated and draped were proposed using virtual-dressing simulation software. Then, the modified designs were derived from the six original designs by reflecting the opinions collected in the in-depth interviews with eleven women in their 50s. The responses in the interviewed showed a preference for lines, pleats and layers, as these features made the clothes look trendy, gave it a slender-look, and improved the body shape of the women. As the color is the critical factor for outdoor-wear, there was an overwhelming preference for primary colors by the women, which was in contrast to their color preference in general clothes. A sleeve design modification was proposed to convert the half-sleeves to 3/4-long sleeves in order to account for changes in body temperature at menopause, and to satisfy the aesthetic needs for covering wrinkles. Research of new senior outdoor-wear designs will help segment and differentiate strategies for the increasingly fierce competing outdoor market, as well as l provide directions in the design creation process using the simulation of 3D virtual model.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

• Journal of Korea Multimedia Society
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• v.23 no.2
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• pp.155-165
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• 2020

In this paper, we propose a smart thermostat temperature set-point control method based on machine learning and rule engine, which controls thermostat's temperature set-point so that it can achieve energy savings as much as possible without sacrifice of occupants' comfort while users' preference usage pattern is respected. First, the proposed method periodically mines data about how user likes for heating (winter)/cooling (summer) his or her home by learning his or her usage pattern of setting temperature set-point of the thermostat during the past several weeks. Then, from this learning, the proposed method establishes a weekly schedule about temperature setting. Next, by referring to thermal comfort chart by ASHRAE, it makes rules about how to adjust temperature set-points as much as low (winter) or high (summer) while the newly adjusted temperature set-point satisfies thermal comfort zone for predicted humidity. In order to make rules work on time or events, we adopt rule engine so that it can achieve energy savings properly without sacrifice of occupants' comfort. Through experiments, it is shown that the proposed smart thermostat temperature set-point control method can achieve better energy savings while keeping human comfort compared to other conventional thermostat.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.2
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• pp.237-248
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• 2001

The purpose of this study was to compare the comfort sensation depending on four different kinds of denim blue jeans: cotton, cotton/tencel, tencel, cotton/pp. The objective and subjective experiments were conducted to measure the comfort of blue jeans. To investigate the objective comfort, physical properties related to thermal insulation, moisture properties and hand were measured. For subjective comfort measurement, 5 healthy female college students were taken as subjects. The outcomes of the experiments are as follows: The higher the air permeability and bulk density of the denim, the lower the thermal insulation, the thicker the denim, the higher the thermal insulation. Tencel blending denim showed the higher bulk density, the lower air contents, and consequently the lower thermal insulation than the other denims. Tencel showed the highest moisture regain, and cotton/tencel blend showed the highest water vapor permeability. Tencel denim had relatively better flexibility, shape stability and elastic recovery than the other denims. The total hand values of the denims by KES-FB system were not significantly different. Cotton and cotton/pp denims raised the subjects body temperature after excercise more than tencel or cotton/tencel denims. Average skin temperature was found to have a correlation with micro climate temperature and micro climate humidity. The correlation coefficients were 0.749 and 0.767, respectively. However, average skin temperatures were not significantly different among the materials. Pulse rate was found to be the highest when wearing cotton/pp and the lowest in case of cotton/tencel denim. The energy was consumed in order of cotton>cotton/pp>tencel>cotton/tencel. There was no significant difference in preference before excercise, but, after the excercise, the order of preference changed as the following; cotton/tencel>tencel>cotton/pp>cotton.