• 제목/요약/키워드: acceptability

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구조방정식을 활용한 제주 도심지역 트램 도입 수용성 분석 (Acceptability Analysis of Tram Adoption in Jeju Urban Areas Using a Structural Equation Modeling)

  • 임영호;정연식;장민철;김종진
    • 대한토목학회논문집
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    • 제44권4호
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    • pp.513-518
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    • 2024
  • 새로운 기술 혹은 정책의 도입에는 반대의견과 찬성의견이 양립하는 것이 일반적이다. 특히, 반대의견에 영향을 미치는 요인의 파악은 새로운 기술 혹은 정책을 성공적으로 도입하기 위한 첫 단계가 될 수 있다. 본 연구의 목적은 제주 도심지역에 신교통수단인 트램 도입 수용성에 영향을 미치는 주요 요인을 파악하여, 성공적인 트램도입에 대한 기반을 마련하는 것이다. 이를 위해 약 8일간 제주도민 326명과 관광객 104명을 대상으로 설문조사를 실시하였으며, 조사된 자료는 구조방정식(Structural Equation Modeling, SEM) 기반 수용성 영향 요인을 분석하였다. 분석 결과, 트램 운영 특성에 대한 인지도가 높을수록 수용성에 긍정적인 것으로 나타났다. 특히, 제주 시내에서 트램 운영은 대중교통 이용 편의성이나 도시 환경 측면에서는 긍정적으로 평가하는 반면, 교통상충으로 인한 교통사고, 혼잡, 보행자 안전 측면에서는 부정적으로 평가하는 것으로 나타났다. 이러한 결과는 향후 제주시에서 성공적인 트램 도입을 위한 기초자료로 활용될 것으로 기대된다.

두부의 생산량 및 수응력에 미치는 지방의 영향 (Effect of Fat on the Yield and Acceptability of Soybean Curd)

  • 윤영미;손경희
    • 한국식품조리과학회지
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    • 제1권1호
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    • pp.1-7
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    • 1985
  • This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30% of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25% level of replacement can be recommended.

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스마트폰 사용이 고객의 대기경험 및 서비스 품질 평가에 미치는 영향에 대한 연구 (A Study on the Effects of Customers' Smartphone Use on their Waiting Experience and Service Quality Evaluation)

  • 정준형;이종오;이선로
    • Journal of Information Technology Applications and Management
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    • 제21권4호
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    • pp.15-33
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    • 2014
  • Recently, the service providers are making various attempts to provide smartphone applications for waiting information in order for customers to perceive waiting time short. This research, therefore, investigates the impact of smartphone use on the waiting experience and provide service organizations with effective measures for managing customers' waiting. As a result of this study, utilization of smartphone during the waiting period shows the positive impact on perceived waiting time, acceptability, and emotional response. Among these, the largest impact appears on the acceptability of waiting that has the largest impact on the perceived service quality. In addition, results reveal that smartphone users shows more positive waiting experience than non-users who read newspapers or magazines, watch TV, or do nothing.

국내 소규모 경작업자의 방제복 착용에 대한 의식 및 디자인 개발 현황 (Survey for the Use of Pesticide Protective Clothing in Smallholder Farmers for the Purpose of Improving Wearing Acceptability)

  • 유경숙
    • 복식
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    • 제56권4호
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    • pp.96-107
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    • 2006
  • This survey was performed to gain basic information for the development of new protective clothing of high acceptability in pesticide splaying among small size farmers. The rate of protective clothing wearing was low during pesticide spray although they understand its necessity. The reason for this low acceptability was related to the heat stress and reduced work efficiency deriving from wearing protective clothing. Instead of wearing they tend to carry out spray work while the ambient temperature is not to high. In the similar context, they rather intend to spray in consideration of weather condition instead of wearing protective clothing in the future. However, they are willing to purchase protective clothing if desirable products are developed: the clothing need to be efficient in both protection and work performance; the fanciness in design is not a requisite. This survey result will provide information necessary for the direction of new protective clothing development.

강정과 산자류 제조에 관한 실험조리적 연구 (I) -침수시간에 따른 강정과 산자의 질감에 관한 연구- (Experimental Study of Gangjung and Sanja(I) -The Study of Texture of Gangjung and Sanja Prepaed with Soaking Time-)

  • 김태홍
    • 대한가정학회지
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    • 제19권3호
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    • pp.63-68
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    • 1981
  • This study was to determine optimal conditions for preparing Gangjung and Sanja. Texturometer and panel test were employed to evaluated products which were prepared under varying soaking time of glutinous rice. The results are found as follows; Examination of acceptibilities of products by the panel test showed that 48 hours of soaking was the most optimal. In acceptability ratings. the second went to 2 hours, the third 24 hours, the forth 120 hours, the fifth, 72 hours, and the sixth, 96 hours. However, there was no significant difference in acceptability among various products(P>0.05). The cohesiveness and the brittleness of the highest-grade products soaking in 48 hours showed 0.09$cm^{2}$, 1.25cm, respectively by texturometer. In therms of acceptability, the cohesiveness of high-grade products read between 0.06~0.7$cm^{2}$. The brittleness of products examined was in the range of between 0.36 and 1.41cm. No significant difference was found among products prepared under varying soaking time n cohesiveness and brittleness.

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亂化劑(Glycerin fatty acid ester)添加에 따른 쌀 壓出 成型物의 官能的 特性 (The sensory Characteristics of Rice Extrudate by Addition of Emulsifier(Glycerin Fatty Acid Ester))

  • 고광진
    • 동아시아식생활학회지
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    • 제3권1호
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    • pp.67-71
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    • 1993
  • This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.

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배합비와 음용 온도가 대추차의 기호도에 미치는 영향 (Effects of Formulation Variables and Drinking Temperature on Acceptability of Jujube Tea Products)

  • 최광수;임무혁;최종동
    • 한국식품영양과학회지
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    • 제26권5호
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    • pp.827-830
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    • 1997
  • Sensory evaluation method was used to develop a type jujube tea the organoleptic properties were evaluated with regard to the optimum sugar content, clarity, drinking temperature and fruit pulp content of the jujube tea. Clarified jujube tea extracted from 25% by weight of dry jujube fruits and 75% water was preferred to those from 15%, 20% and 30% jujube fruites although those from 20% and 30% were not significantly different at 5%level. In spite of the average acceptability score of cloudy jujube tea with 5% of added fruit pulp was not significantly different from that of clarified one, the more fruit pulp in the tea products the worse its acceptability. Cold jujube tea was preferred to warm and hot ones, but these were not significantly different.

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식미에 미치는 색의 영향-제1보. 사탕의 풍미 동정에 미치는 색의 영향- (Effect of Color on Taste of Foods-I. Effect of Color on Flavor Identification of Candies-)

  • 신지원;백상봉;이규순
    • 한국식생활문화학회지
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    • 제5권4호
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    • pp.473-480
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    • 1990
  • Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

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Tepary Bean과 Soy Bean 혼합두부의 제조 및 품질 특성에 관한 연구 (A Study of Tepary Bean and Soybean Combination Curds and Their Textural Characteristics)

  • 장경정
    • 한국식품조리과학회지
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    • 제6권1호
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    • pp.21-26
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    • 1990
  • Tepary bean (phaseolus acutifolius var latifolius)은 반사막성기후 즉 미국의 서남부나 멕시코에서 자라는 콩으로 이 콩의 curd 생산에 있어서의 acceptability를 조사하는데 목적을 두었다. Curd는 100% Tepary bean(TB)과 soybean(SB)의 여러 가지 비율의 혼합물을 University Arizona와 Unicon Valleage Company와의 Cooperative Extension work에서 연구된 방법을 적용하여 만들었다. 완성된 Curd는 무게와 충고성분의 양(Yield)을 측정하였고 관능검사결과를 통계처리하여 특성 및 acceptability를 조사하였다. TB:SB가 50:50 그리고 25:75의 비율일 때, curd 제품의 관능검사와 acceptability에서 만족할 수 있었다. 따라서 50% 이상의 Tepary Bean Tofu는 좋은 질의 curd로서의 생산 이용 가능성이 없는 것으로 판단되어 50% 미만의 Tepary Bean과 Soy bean의 curd는 서로 제한 아미노산을 보충해주어서 보다 좋은 질의 TOFU를 생산할 수 있는 가능성을 가졌다고 보여진다.

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Optimizing Recipes of Mung Bean Pancake for Teenagers

  • Lee, Jin-Wha;Shin, Eun-Soo;Ryu, Hong-Soo
    • Preventive Nutrition and Food Science
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    • 제15권4호
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    • pp.340-347
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    • 2010
  • To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.