• Korean journal of food and cookery science
• /
• v.27 no.1
• /
• pp.85-99
• /
• 2011

Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in 'fine', at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in 'fine'. Also, intensity of flavor was perceived as to the strongest in 'fine'. Moreover, 'fine' had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was 'fine', it brought to the most positive result.

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.56-65
• /
• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Journal of the Korea Society of Computer and Information
• /
• v.28 no.4
• /
• pp.143-150
• /
• 2023

As the use of mobile devices such as PDAs and smart-phones increases, the Mobile Payment System(MPS) is widely used as a new payment method. Accordingly, domestic and foreign MPS users can conveniently purchase or use the products and services they want, free from the constraints of time and space. In this situation, the study was to investigate how the perception of MPS value varies depending on the characteristics of MPS users(demographic characteristics, MPS usage characteristics), and to analyze whether the perception of MPS value ultimately has a significant effect on user satisfaction. To accomplish these research purposes, the study conducted a statistical analysis using a questionnaire for people with experience using MPS in Korea. The analysis results of the study could be useful in seeking ways to successfully spread of MPS at home and abroad and improve user satisfaction in the future.

• Knowledge Management Research
• /
• v.15 no.4
• /
• pp.79-103
• /
• 2014

This research investigates whether product types moderate the relationship between e-tailer characteristics and shopping attitudes in the context of online category killer stores. To identify the antecedents of consumer attitudes for category killer stores, the product types are characterized by the two dimensions of hedonic and utilitarian. A total of 268 responses were collected from consumers who experienced online category killer stores. The results show that the quality of information contained in a website, customer review, relational benefits, and the expertise of the e-tailer are important determinants for shopping attitudes of consumers. Regarding the moderating effects of product types, hedonic value significantly moderates the relationships between shopping attitudes and relational benefits/e-tailer expertise. However, utilitarian value does not significantly moderate the relationships between shopping attitudes and any of the e-tailer characteristics. Theoretical contributions of this study are the findings of moderating effects of hedonic value on the relationships between e-tailer characteristics and shopping attitudes. In addition, this study practically implies how companies can utilize these characteristics strategically for marketing and the selection of products.

• Journal of Home Health Care Nursing
• /
• v.31 no.1
• /
• pp.56-65
• /
• 2024

Purpose: This study aimed to explore the association between demographic characteristics, hospitalization-related characteristics, and the severity of long-term hospitalization in a high-level general hospital, and to analyze the factors influencing decisions of all patients. Methods: General and clinical characteristics of the participants were analyzed using frequency, percentage, mean, and standard deviation. Differences in these characteristics, contingent upon whether a power source was requested, were analyzed using independent t-Test and Chi-squared tests. Logistic regression analysis was used to identify the factors related to the presence or absence of power requests. Results: The factors impacting the decision to refer a dependent variable include medical treatment (neurosurgery) (B=2.118, SE=0.960, p-value=.027, OR=8.314, 95% CI=1.267-54.551), infection isolation (CRE) (B=1.336, SE=0.666, p-value=.045, OR=3.804, 95% CI=1.032-14.021), and the utilization of tertiary antibiotics (B=3.076, SE=1.362, p-value= .024, OR=21.663, 95% CI=1.502-312.530). Conclusion: This study found a significant association between medical treatment (neurosurgery), infection isolation (CRE), and the use of tertiary antibiotics as dependent variables. These findings indicate that continuous monitoring can contribute to a reduction in long-term financial burdens.

• Proceedings of the KSR Conference
• /
• 2011.10a
• /
• pp.1049-1058
• /
• 2011

This paper suggests blending time adjusting method of braking command characteristics management and Set value test for optimizing of braking deceleration to enhance the precise position stopping. This method minimizes pneumatic-braking degree deviation by characteristics management, and secures braking stability at braking. By Set value test method, braking blending characteristics are analyzed accurately. And by optimal timing tuning at braking blending, It enhanced the precise position stopping with stabilization of deceleration To demonstrate the usefulness of these suggestion, I modeled for Deajeon Line #1. And through comparison with case of related companies, the proposed method which this paper suggested is proved to be superior to others.

• Asian-Australasian Journal of Animal Sciences
• /
• v.5 no.4
• /
• pp.629-634
• /
• 1992

Seventeen Japanese Black steers were used to evaluate the influence of slaughter weight (550 kg, 600 kg or 650 kg), sire (two sires), concentrate feeding (barley or corn) and muscle (six muscles) on the following characteristics: pH value, cooking loss, shear value, moisture and crude fat contents. Crude fat contents were higher, and moisture content and shear values were lower in muscles from the large slaughter weight group 650 kg than those from other slaughter weight groups. Cooking loss, shear value, moisture and crude fat contents differed between sires. Corn feeding increased crude fat content in muscle compared to barley feeding. Muscles containing a large amount of intramuscular fat showed lower shear values and less cooking loss than those containing a small amount of intramuscular fat.

• Journal of the Ergonomics Society of Korea
• /
• v.19 no.2
• /
• pp.47-61
• /
• 2000

To study the characteristic of the weight center control of humans, the tracking control capability of circular and wave motion by weight center movement was conducted by using the force platform. The control performance(the integrated value of the $|Object\;value(X)-Control\;Value(Y)|^{2}$) and control trace record was used to evaluate the individual performance characteristics. The size of the population for this study was 73, which consisted of engineering students, students majoring in taekwondo, students majoring in dance, all of which were in their twenties, and also people in their sixties. The results of this study indicate that the weight center control characteristics of humans can be represented by the evaluation method and values. People who were capable of tracking the object did not stop nor overshot the objective. In addition, habits or training characteristics and aging seemed to influence the performance of the subjects. In the future, development of different objectives for weight center control could be used to determine the severity of the disease of the subject and the effects of the treatment.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.3
• /
• pp.371-377
• /
• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.14 no.1
• /
• pp.36-43
• /
• 2015

Optimizing multiple design characteristics which are usually in conflict with each other in the injection molding process is frequently becoming a critical problem for designers who work in this area. The purpose of this work is to develop an automated design methodology for optimizing two such design characteristics found in injection-molded parts. A value function based on decision-making theory is used as a means of evaluating the performance of a two-characteristic design alternative. Also, a design space reduction algorithm based on Taguchi's orthogonal arrays is utilized to discover an optimal design alternative. Verification of the developed design methodology is carried out for an actual model with two design characteristics, the weld line and the gate location, to be optimized in computer simulation experiments.