• Korean journal of food and cookery science
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• 제31권5호
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• pp.534-543
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• 2015

Recently, the Tenebrio molitor larva was recognized as a novel food ingredient by the Ministry of Food and Drug Safety in Korea. Accordingly, we investigated its physical and sensory characteristics to establish the cooking conditions that may increase the demand of T. molitor larvae as a food. In this study, T. molitor larvae were cooked by various methods such as hot air dry, oven-broil, roast, pan fry, deep fry, boil, steam, and by microwave. In the physical evaluation of texture, the hardness and fracturability values were highest when larvae were cooked in the microwave. The adhesiveness, springiness, and chewiness values were highest when larvae were boiled. Boiled and steamed larvae had the highest lightness (L value), while oven-broiled larvae had the highest redness (a value) and yellowness (b value) values. Sensory evaluations assessed the appearance, aroma, flavor, and texture of cooked T. molitor larvae. Steamed and boiled larvae sizes were significantly large and the form was well preserved similar to fresh larvae. The moisture heat cooked (steamed and boiled) T. molitor larvae had the aroma and flavor of steamed corn, canned pupa, and boiled mushroom. In case of oven-broiled T. molitor larvae, the aroma and flavor of mealworm oil, seafood, sweet and roasted sesame were higher than in those cooked by other methods. In texture among sensory evaluation, the hardness and crispiness were the highest in the hot air dried and oven-broiled larvae, whereas juiciness was significantly higher in the boiled and steamed. Accordingly, we suggest that oven-broiled T. molitor larva will be prefered by consumer, due to its the rich aroma and flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• 제37권2호
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• pp.195-202
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• 2008

This study was performed to examine the effects of electron beam irradiation on volatile flavor components of Shingo pear (Pyrus pyrifolia cv. Niitaka) and on their changes according to storing period following irradiation. Volatile flavor components in pear were extracted using simultaneous steam distillation and extraction (SDE) apparatus and analyzed by GC/MS. 46 components were identified in control whereas 45, 44, 48 and 51 components were identified in irradiated samples by electron beam at 0.25, 0.5, 1, and 3 kGy, respectively. Hexanal, n-hexanol, and (E)-2-hexenal were identified as the major volatile flavor components of all samples. The characteristic volatile flavor components of irradiated pear by electron beam were similar to those of control, and their effects depending on irradiation source were not different. In addition, there was no noticeable change in volatile flavor components of pear with storage at $4^{\circ}C$ for 30 days or with irradiation. Sensory evaluation indicated that the consumer receptiveness tended to be higher at a low level of radiation dose under 1 kGy than control, albeit not significant. Therefore, electron beam irradiation at low level of radiation dose under 1 kGy could be considered as an effective method to exterminate vermin and thus to improve the shelf-stability of pear without deterioration.

• Management & Information Systems Review
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• 제36권3호
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• pp.1-16
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• 2017

As purchasing power of Chinese consumers has increased and their purchase channels have become more various, Chinese consumers are paying more attention to foreign products and purchasing more of them as well as the domestic goods. With great expectations, many companies in different nations are scrambling into the Chinese market. In this situation, Chinese consumers have a wider range of choices when selecting and purchasing goods, thereby trying to take several factors into account in order to choose the best one in a limited time. This study is about how much country-of-origin image, brand attitude and corporate social responsibility influence Chinese consumers' quality perception and their purchase decisions. The study result shows that country-of-origin image, brand attitude and corporate social responsibility all have a positive effect on perceived quality of the consumers, and among those three, the brand attitude is found to be the most influential factor. It also shows that perceived quality brings a positive effect on purchase intention. Also, in terms of difference in product categories, the influence of corporate social responsibility on perceived quality and the influence of perceived quality on purchase intention are shown greater in dairy products than in PC. This study has academic significance as it has investigated consumer behavior, considering each different factor above. Also it has practical significance since it offers an implication on the marketing strategies of the companies that are planning to advance into the Chinese market in the future.

• Food Science and Preservation
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• 제23권5호
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Culinary science and hospitality research
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• 제21권5호
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• pp.98-108
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• 2015

The provincial education office considers providing school lunch as a foodservice and intends to improve consumer satisfaction. This study investigates the effect of student food habits and perceived food quality on satisfaction with school lunch based on Oliver's expectancy disconfirmation theory. We test the moderating effect of student gender and school conditions, such as the location of the school, job positon of the nutrition teacher, renovating kitchen and food distributing place. Questionnaires were collected from 240 sixth graders in the eight elementary schools in Gyeonggi province from August to September 2014. Excluding inadequate questionnaires, 208 were analyzed. PLS (Partial Least Square) and bootstrap t-tests were conducted for this study. The results showed food habits affected satisfaction directly (p<0.01). The perceived food quality of the school lunch service mediated this relationship in part (p<0.01). Moderating effects identified were gender (p<0.1), nutrition teacher's position(p<0.05), and renovating kitchen (p<0.1), but not location of school or distributing place. The study revealed the importance of student food habits and perceived food quality, which had an influence on satisfaction. We make a distinction between the concepts of satisfaction and quality so as to improve student satisfaction. When it comes to offering education program about food habits, the schools with old-fashion kitchen is given priority to than renovating one.

• Journal of Practical Engineering Education
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• 제9권1호
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• pp.69-75
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• 2017

In this paper, we analyzed the factors influencing the size of Korea Polytechnic as a public vocational education and training institution through analysis of demand, region, industry, and demand with established existing campus and new campus in Korea Polytechnic. By analyzing data on admission, training, and employment for 3 years out of 37 campuses, we have sampled 5 campuses by type of Korea Polytechnic, fused with the results derived from the literature analysis and in-depth analysis results, so that the regional campus will play a leading role and the direction of development. The selection of five campuses by type is a precedent study to analyze 37 campuses in the future. As a result of the study, the demand analysis through objective indicators such as the number of high school graduates, the number of employed persons, the presence of nearby industrial complexes, and policy variables is very important and reflects the reality well. Therefore, it is necessary to analyze the demand through the objective indicators in decision making related to the new campus at the pre-analysis stage. In addition to the general data proposed in this paper, that is, common variables in all regions, it is important to consider the factors that can reflect local demand characteristics when considering specific locations.

• Journal of Practical Agriculture & Fisheries Research
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• 제24권2호
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• pp.23-28
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• 2022

There is a need to breed and distribute of domestic varieties for Lilium Asiatic hybrids because most of the lily bulbs cultivated in Korea bred from foreign country. The collected Lilium Asiatic hybrids 'Butter Pixie' for a maternal line, 'Mona' for a paternal line based on the genetic resources from 2000 had been crossed self-fertilization from 2000 to 2006. In 2008, We developed Lilium Asiatic 'Yellow LiASong' as a F₁ hybrid which was crossed 'L₂-18-1' and 'L₂-21-4' those obtained by 4th self-fertilization. The flower of 'Yellow LiASong' is a bowl shaped single flower with no spots that 5.8 flowers per plant, which is a relatively many number compared other cultivars, and 15.5cm flower diameter with a medium size. And the flower inflorescence has umbellate and racemose while the attitude of longitudinal axis is erect. The plant height is 36.2cm with 35.5 leaves per plant and 10.7cm of the leaf length. Thus, The 'Yellow LiASong' showed a high consumer preference. Which has a longer flowering period due to having a relatively larger diameter and number of flowers than that of 'Tiny Bee', which is a comparable variety.

• Journal of Korean Home Economics Education Association
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• 제19권4호
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• pp.37-56
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• 2007

The purpose of this study is to provide basic resources to the first-grade Home Economics Regular Teacher Qualification Program (FGHERTQP) in order to improve its operation plans. For the study, the three methods were carried out: an analysis on the curricula of FGHERTQP over six years since 2000, a questionnaire asking their satisfaction degrees and needs on the programs which was answered by the home economics teachers who were the participants of FGHERTQP, and several statistical analyses such as a descriptive-test, a $X^2$-test, a t-test, and one way ANOVA by using SPSS Win ver 10.0. The results of the study were as follows; Firstly, FGHERTQP has been operated ten times by five training centers during resent six years. Subject matters ($1{\sim}7$), whole numbers of lectures ($11{\sim}29$), and their allotted working hours ($111{\sim}136$) vary with individual training centers and operation years. Secondly, when using 5 point likert scales, Contents and Methods of evaluation marked 3.08 which were the lowest scores, and Qualification Training in General marked 3.72 which was the highest score among five fields of Qualification Training in General, Contents, Organizations, Methods and Evaluation. The overall scores were low. Thirdly, in needs analysis on offering subject matters, the participants wanted to study the field of home economics education more than that of subject contents. Looking about the highest needs classified by domains, Food Principles & Meal Management showed the highest in Foods. And Consumer Issues in Clothing & Textiles in Textiles, Upcoming Housing Cultures in Housing, Family Relationship in Child Development & Family Relationship, Juveniles and their daily life as a consumer in Family & Consumer Resources Management. Fourthly, training centers' lectures available had a significant influence on the satisfaction degrees according to general characteristic variations of the participants. That is, as a training center offers more lectures in the field of subject education than those of subject contents, the participants showed higher satisfaction degrees (p<.05).

• Science of Emotion and Sensibility
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• 제21권2호
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• pp.101-112
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• 2018

This study was carried out to enhance the competitiveness of blackbox design for domestic and international companies, based on the explosive growth of the blackbox market due to development of blackbox design for vehicle accident prevention and post-treatment. In the past, the blackbox market has produced products indiscriminately to meet the ever-increasing demand of consumers. Therefore, we thought a new design method was necessary to effectively investigate the needs of rapidly changing consumers. In this study, we aimed to identify the best-selling blackbox to understand the design flow, and the optimum area for a blackbox, considering the uniqueness of associated vehicle. Based on discussion with blackbox design experts, we studied the direction of design and the problems with blackbox use, which were reflected in blackbox development. Through this research, two types of design - leading blackbox (A type) and mass production blackbox (B type) - were proposed for compatibility of the blackbox with the car. The leading type of blackbox was positioned so that it was wrapped with the room mirror hinge before the screw was fastened, in order to achieve an integrated design. Therefore, we designed an integrated form and resolved the placement problem of an adhesive blackbox. To blend, the mass production blackbox implemented material and surface processing in the same way with the car, and adopted the slide structure to automatically turn off the main body power when removing the SDcard, reflecting consumer needs. This study considers evolving consumer needs through a case study and collective intelligence and deals with implementation of the whole design process during mass production. In this study, we aimed to strengthen the competitiveness of the blackbox design based on design method and its realization.

• Microbiology and Biotechnology Letters
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• 제35권1호
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• pp.17-25
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• 2007

The kinds and quantity of antimicrobial agents used for cattle (animal industry) may be considerable, suggesting the possibility that pathogenic bacteria which cannot be extirpated by the existing antimicrobial agents could appear. Ten cattle, pig and chicken farms, respectively, were randomly selected from 5 provinces in Korea and the samples were collected from excrement, manure, underground water, farmers' hands and the neishboring environment. h total of 299 samples were examined and 197 of Escherichia coli, 13 of Campylobacter jejun/coli, 223 of Enterococcus faecium/faecalis and 42 of Staphylococcus aureus isolates were collected. All isolates were screened for antimicrobial resistance: 69.4% of E. coli (137/197 strains), 78.6% of S. aureus (33/42 strains), and 82.1% of E. faecium/faecalis (183/223 strains) were resistant to one antimicrobial agent and all of C. jejuni/coli Isolates showed the resistance to one antimicrobial agent. Meanwhile, the multiple resistance ratio for more than 4 lines of antimicrobial agent was 19.2% of E. coli (38/197 strains), 11.9% of S. aureus (5/42 strains), 15.4% of C. jejuni/coli (2/13 strains) and 6.2% of E. faecium/faecalis (14/223 strains). The antimicrobial resistance ratio of bacteria isolated from the cattle farm showed lower than that of bacteria isolated from the pig or chicken farm, which might be related to the quantify of antimicrobial agents consumed. And one strain of vancomycin resistant E..faecium (VREF) were isolated from the excrement of chicken and stream, respectively. Generally, the ratio of VREF collected in animal farm environments is lower than that of VREF collected in medical environment.