• Smart Media Journal
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• v.12 no.8
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• pp.45-59
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• 2023

Users who want to experience the metaverse for tourism are exposed to strategic planning in space for the purpose of cultural content. In addition, users learn integrated cultural content in the process of proceeding according to the virtual environment. and Along with the meaning of time and space, users will experience space-telling. It is important to induce interest from the beginning of the experience to continue the experience. However, obstacles arise in this process. This is because developers should promote connections with new information to users who do not have sufficient prior knowledge and only have keywords of interest. Therefore, efficient design methods to enhance interest should be studied in advance. But so far, there has been no research on how to systematically design prior organizers to induce interest in virtual space. This study is an interest-inducing design method that occurs in the process of developing the meaning of virtual space and storytelling of cultural content, and can be seen as a basic study using conceptual guidance-based prior organizer education and learning techniques. First, virtual space elements and human behavior theories were considered. Subsequently, five representative examples of previous organizers currently used were explored, and redesigned and proposed based on a conceptual map for information access and delivery purposes. Through this research process, it was possible to confirm that spatial attributes and cognitive interest elements were effectively transmitted to meaningful learning leading to storytelling learning and elements of service design design method through conceptual guidance.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.185-205
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• 2023

As the tourism industry recovers post the COVID-19 pandemic, an increasing number of tourists are utilizing various platforms to leave reviews. However, amidst the vast amount of data, finding useful information remains challenging, often leading to time and cost inefficiencies in selecting travel destinations. Despite ongoing research, there are limitations due to the absence of ratings or the presence of different rating formats across platforms. Moreover, inconsistencies between ratings and the content of reviews pose challenges in developing recommendation models. To address these issues, this study utilized 7,104 reviews of tourist spots in Jeju Island to develop a specialized satisfaction index for Jeju tourist attractions and employed this index to construct a 'Rating Prediction Model.' To validate the model's performance, we predicted the ratings of 700 experimental data points using both the developed model and an LSTM approach. The proposed model demonstrated superior performance with a weighted accuracy of 73.87%, which is approximately 4.67% higher than that of the LSTM. The results of this study are expected to resolve the discrepancies between ratings and review contents, standardize ratings in reviews without ratings or in various formats, and provide reliable rating indicators applicable across all areas of travel in different domains.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.280-290
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• 2015

This study was carried out to investigate the change of the quality of wild edible plants, Cirsium setidens Nakai, blanched at various conditions. Samples were blanched under blanching conditions of $90^{\circ}C/25min$, $95^{\circ}C/15min$, and $100^{\circ}C/5min$, with salt concentrations of 0%, 1%, 2%, 3%, 4% and 5%. The color, texture (hardness), chlorophyll and total polyphenols were analyzed. The contents of polyphenol and hardness in Cirsium setidens Nakai were found to be decreased in relation to blanching time. With respect to sensory evaluation, the 3% treatment had a higher overall acceptability than other treatments. The optimal blanching condition was found to be $100^{\circ}C/5min$ and 3% salt.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• The Journal of the Korea Contents Association
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• v.17 no.8
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• pp.338-350
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• 2017

The Gangneung coffee festival which started over escaping from the existing Sunrise Festival and Dano Festival of Gangneung has marked the 8th anniversary in 2016. Therefore, as the purpose of this study, an effect of service quality, perceived value, satisfaction, and loyalty of participants in the coffee festival was investigated through a structural equating model to prepare the system that can reinforce the Gangneung Coffee Festival's young and bright image escaping from the traditional city of many artists so that it can develop into the representative festival of Korea. This study was performed through a survey focusing on 623 tourists who visited the 2016 Gangneung Coffee festival events. The results in the study are summarized as follow: First, the service quality was classified into 3 factors of the festival programs and image, festival sites and food, and festival information and staffs. The reliability analysis has found that the 3 factors all show high reliability of more than 0.8. Second, the service quality of the festival has a significant effect on perceived value, satisfaction, and loyalty, except for some items. Third, the perceived value has found to have a significant effect on only satisfaction about the effect of it on satisfaction and loyalty. Fourth, satisfaction with the festival has found to have a significant effect on loyalty. Suggesting implications from the above results in the study, killer contents that can create a culture street of coffee through various programs of the Gangneung Coffee Festival and reinforce the possibility of the coffee city should be secured. And experience factors to make tourists watch, touch, and feel coffee are needed.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.32 no.1
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• pp.53-62
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• 2014

Human has noticed a beautiful natural scenery and appreciated it as a scenic site by giving meaning to it and evaluating it. How the beautiful natural scenery was appreciated as a scenic site depends on natural features, social and cultural environments, and the current of the times. Mt. Jiri is the highest mountain in inland South Korea and keeps ancestors' history and culture intact. Joseon Dynasty literary men frequently mentioned Mt. Jiri as a tourist attraction where they could pursue and share their studies against its beautiful natural scenery. The countless literary men visited Mt. Jiri and some of them left their journeys as travelling records. This research aimed at apprehending travel routes of Chunwang Peak of Mt. Jiri based on the contents of travelling records and investigating the scenic site value of scenic resources as the literary men in Joseon Dynasty recognized. The scenic resources of Mt. Jiri were related to the change of the reason or motivation of person who climbed and it should be noted that there was a change of reason or motivation in climbing Mt. Jiri from a following of master's paths to discovery of a new trails. Thus, even if there was a difference in reason or purpose of natural scenic beauty, the concept of scenic sites of the past and the present day should be included into the extended meaning of scenic sites. This research aimed the routes of well-known literary men need to be developed as programs utilizing "the concept of ancient sages' footprints" and the development of these contents shall be used for vitalization and self-support of a regional economy.

• Food Science and Preservation
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• v.18 no.2
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• pp.212-218
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• 2011

The purpose of this study is to determine the possibility of using Plantago asiatica as natural health food source. To accomplish this purpose. the contents of proximate and anti oxidative nutrients of P. asiatica were measured. The contents of carbohydrate. crude protein. crude fat and crude ash are 63.71%, 18.75%, 1.67% and 6.48%, respectively And the calories and total dietary fiber of P. asiatica was 466.71 Kcal. Total dietary fiber was 22.68%, respectively. The contents of essential and non-essential amino acids were 4.815.22 mg and 6.591.04 mg, respectively. The K was the largest mineral followed by P, Ca, Mg, and Na, which means P. asiatica is alkali material. The EDA of P. asiatica was 59.32~70.30%, and the activity was dependent on the sample concentration. Total phenolic content of P. asiatica was $79.65{\mu}g/g$, and total flavonoids content was $4.43{\mu}g/g$. The P. asiatica extract showed the highest reducing power (3.5) at a concentration of 25 mg/mL. Based on the above results, we deemed that the P. asiatica might have potential antioxidant activities. The general nutrients and other antioxidant bioactive materials in P. asiatica were also potential materials for good health food.

• Korean journal of communication and information
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• v.74
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• pp.136-176
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• 2015

Despite the great significance we attach on culture, only a handful of researches focus on the characteristics and practices of cultural journalism. This study has aimed to unravel the changes in the trajectory of cultural journalism of Korean major newspapers, through content analysis and qualitative interpretation of the cultural contents they report. The results show that the number of cultual items have decreased compared to that of 10 years ago, although the entire number of pages has meanwhile increased. News items focused on 'products(advertisement)' and 'life(style)' have increased, whereas those on 'knowledge refined' and 'leisure entertainment' have decreased. 'Critique review commentary', 'academics' and 'performance exhibition art music' items turn out to have decreased significantly; soft contents such as mass culture, tourism, fashion and beauty, on the other hand, have increased considerably. Moreover, the demographic characteristics of news contributors remain almost the same, except that the proportion of ordinary readers/audience has slightly increased. Similarly, although there were no difference regarding the sources of direct quotation, the frequency of quotes from ordinary readers has increased. Consequently, these results imply how the cultural journalism of Korean newspapers are limited in encompassing diverse types of content, differentiating constitution, and presenting critical viewpoints.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.27-36
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• 2014

We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.95-105
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• 2016

The purpose of this study is to identify the possibility of developing new jelly product with healthy function by the physio-chemical analysis and sensory test of jelly sample groups adding each 20~80% of squeezed Indian spinach liquid. Sugar contents of squeezed Indian spinach liquid was $3.4^{\circ}Brix$. From chromatography, L-value has been decreased by increasing the adding rate of squeezed Indian spinach liquid, and both a-value (redness) and b-value (yellowness) have shown similar trend. According to the measuring result of squeezed Indian spinach liquid the DPPH radical scavenging activity was 15.67 mg/mL, and its total polyphenol contents was 7.00 mg/g. By increasing squeezed Indian spinach liquid, the DPPH radical scavenging activity and total polyphenol contents have shown increasing tendency. Among textures of squeezed Indian spinach liquid, for hardness, sample group of 20% adding was the highest by 4.27%, and for adhesiveness the sample group of 20% adding was the highest by 2.48%, and the lowest was sample group of 80% adding with 0.91%. From the result of sensory test the sample group adding 40% of squeezed Indian spinach liquid has been appraised the most highly in color, scent, sweet taste, chewiness, moistness, and general preference. According to the above results, it is understood that the 40% adding rate of squeezed Indian spinach liquid, when producing jelly, would be the most compatible rate of adding.