• Title/Summary/Keyword: overall acceptance

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A Study on the Acceptance of Wearable Computers based on the Extended Technology Acceptance Model (확장된 혁신기술수용모델을 이용한 웨어러블 컴퓨터의 수용에 관한 연구)

  • Lee, Hyun-Mee
    • The Research Journal of the Costume Culture
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    • v.17 no.6
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    • pp.1155-1172
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    • 2009
  • Wearable computers can be defined as next generation clothing integrated with various digital functions and devices. Unlike existing computers, they are viewed as human-centric computers customized for information utilization and other specific human needs. This study is intended to discover how consumers are accepting wearable computers, which are different from existing computers, based on Technology Acceptance Model(TAM) and to extend the model by adding variable regarding acceptance of wearable computers. A total of 683 copies of questionnaires, distributed to those aged 19 and older, both male and female, were collected online. The data was statistically analyzed for this study using the extended TAM. In order to test hypotheses, the structural equation model using the Lisrel 8.30 version was performed. For analyzing constructs(or traits) of research model, exploratory factor was conducted and the measurement model was assessed from the result. Reliability was assessed through confirmatory factor analysis and the calculation of Cronbach's alpha coefficients. Overall, model fit was assessed by statistical indexes: Chi-square value, GFI, AGFI, and RMR. This study analyzed the process of acceptance of wearable computers with the extended TAM that includes a variable, perceived value, on the basis of previous studies. The results of the analysis revealed that attitude toward wearable computer was directly influenced by perceived usefulness and perceived value but indirectly influenced by perceived ease of use. Acceptance intention of the wearable computer was directly influenced by perceived value and attitude toward wearable computer. To be more specific, perceived usefulness was significantly correlated with both attitude toward wearable computer and acceptance intention of the wearable computer. Perceived value was also significantly correlated with both attitude toward wearable computer and acceptance intention of the wearable computer. The results of this study also suggested that perceived ease of use was actually a causal antecedent to perceived usefulness and perceived value. This research revealed that extended TAM to investigate the acceptance of wearable computer was appropriate. This study is intended to provide a theoretical framework for adoption of wearable computer and suggest empirical analysis that can serve as a guide for wearable computer.

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Field Application and Acceptance Test on the Meal Service of the Elderly Community Halls in Jeonnam and Gyeongbuk at Agricultural Off-season (전남, 경북지역의 농한기 농촌 노인정 노인급식 적용과 기호도 조사)

  • Kim, Hae-Young;Park, Sang-Young;Kong, Hee-Jung;Kim, Haeng-Ran
    • The Korean Journal of Community Living Science
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    • v.20 no.3
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    • pp.319-330
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    • 2009
  • This study investigated the field application and the acceptance test of the meal service for the elderly (${\ge}$ 65 years) community halls in Jeonnam and Gyeongbuk. The acceptance scores of bean rice and glutinous rice were the highest among the tested cooked rice varieties in Jeonnam and in Gyeongbuk, respectively (P<0.05). The acceptance scores of tofu soybean paste soup and spinach bean paste soup were the highest among different soups, in Jeonnam and Gyeongbuk, respectively. The scores of menu 5 (bean rice, tofu and bean paste soup, pan-fried pork, green laver salad, kimchi, soy milk) and menu 1 (cereal rice, fermented soy bean soup, hard-boiled quail's egg, crown daisy salad, kimchi, mandarin) were the highest in Jeonnam and Gyeongbuk, respectively, in terms of overall acceptance (P<0.05). The average cost of each meal in two provinces was $2012{\pm}323$ won. The amount of leftovers from menu 5 (Bean rice, Tofu and soybean paste soup, Pan-fried pork, Seasoned green laver, Kimchi, Soy milk) was the lowest in Jeonnamin, while the one from menu 2 (rice, leaf beet and soybean paste soup, sated vegetables with potato noodle, hard-boiled potato, kimchi, cherry tomato) was the lowest in Gyeongbuk.

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Effects of Acceptance and Commitment Therapy on Stress, Anxiety, and Acceptance of Reserve Officers Training Corps: A pilot study (수용전념치료가 학군사관 후보생의 스트레스, 불안 및 수용에 미치는 효과에 대한 예비연구)

  • On, An-Kook;Son, ChongNak
    • Journal of Digital Convergence
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    • v.15 no.10
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    • pp.261-268
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    • 2017
  • The study is designed to explore the effects of the Acceptance-Commitment Therapy (ACT) on Reserve Officer's Training Corps (ROTC)' stress, anxiety, and acceptance. Among the total of 82 ROTC, total of 12 participants whom showed over-average scores for stress and anxiety and agreed to participate in study were selected. The ACT group received twice-weekly, approximately 90 minute, total of 8 sessions of ACT program Both groups filled out Perceived Stress Scale, State-Trait Anxiety Inventory, and Acceptance and Action Questionnaire each before, at the end of, and 4 weeks after the program. The result showed that the group that participated in ACT program showed significant decrease in stress and anxiety, and although the overall acceptance behavior showed no significant change, the Acceptance - a subfactor of the scale - showed significant increase. This study suggest empirical evidence to prove that the ACT is effective in reducing stess and anxiety of ROTC. However, the study has only few ROTC participants and thus has limitations. Therefore it is crucial that future studies are conducted addressing this issue.

Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-vide Soybean Sprouts Products (Cook-Chill 및 Sous-vide 콩나물제품의 비타민 보존 및 기호도 평가)

  • 류은순;이동선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.4
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    • pp.730-735
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    • 2004
  • The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p<0.05) and the overall acceptability (p<0.01) than the latter.

A Study on Sensory Properties of Backsulgi using Dry Non-Glutinous Rice Flour

  • Park, Young Mi;Yoon, Hye Hyun
    • Culinary science and hospitality research
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    • v.20 no.5
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    • pp.34-42
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    • 2014
  • The study explores the sensory properties of Backsulgi prepared with dry non-glutinous rice flour sweetened with various sweeteners(sugar, honey, oligosaccharide, trehalos, erythritol and accesulfame K). Sensory attributes of Backsulgi were evaluated by quantitative descriptive analysis(QDA), PCA and PLSR. The QDA results revealed that the sample sweetened with trehalose showed highest value in dryness, and samples with accesulfame K, honey and erythriol had relatively high levels in moisture and springiness. Principle component analysis (PCA) results showed 78.89 % of the total variation with PC1 (54.92%) and PC2 (23.98%), respectively. The samples with accesulfame K(AF) and honey, which showed high values in moisture level, springiness and sweet taste, showed similar attributes which led to a positive direction of PC1. The correlation between the sensory attributes and consumer acceptance showed that the most important factors for high consumer acceptance were moistness, springiness, sweet taste and sweet flavor. Overall, the samples with accesulfame K(AF) had the closest position in the PLSR results with highest overall consumer satisfaction.

Effect of xylitol and erythritol on the quality characteristics of Yuza tea (자이리톨과 에리스리톨을 이용한 유자차의 품질 특성)

  • 윤재영;김희섭
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.737-744
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    • 2003
  • The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10% sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

Studies on the Optimal Sterilization Conditions of Red Pepper Paste Packed in Retort Pouch. (레토르트 파우치 고추장의 적정 고온 살균조건에 관한 연구)

  • Lee, Shin-Young;Choi, Kook-Chi;Lee, Sang-Kyu
    • Journal of Industrial Technology
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    • v.3
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    • pp.87-94
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    • 1983
  • Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

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Rheological Properties of White Bread Supplemented with Ligularia stenocephala Leaf Powder and Its Sensory Characteristics according to Survey Panel Members (곤달비 분말이 첨가된 식빵의 물성 및 패널요원에 따른 관능적 특성)

  • Jung In-Chang
    • The Korean Journal of Food And Nutrition
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    • v.19 no.2
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    • pp.207-218
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    • 2006
  • This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

Sensory and Microbial Characteristics of a Rice Processed Snack using Sweet Pumpkin Powder for Infants (단호박 분말 첨가 영아용 쌀 가공 스낵의 관능적 미생물적 품질 특성)

  • Kim, Eunkyung;Wu, Xiubao;Choi, Kunyoung;Kim, Haeyoung
    • Journal of the Korean Society of Food Culture
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    • v.33 no.3
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    • pp.261-267
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    • 2018
  • The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

Characteristics of Licorice Jellies using a Water Extract of Licorice Root and Various Gelling Agents (다양한 젤화제와 감초추출액을 이용한 감초젤리의 특성)

  • Oh Hae Sook;Won Hyang Rye
    • The Korean Journal of Community Living Science
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    • v.16 no.2
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    • pp.17-26
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    • 2005
  • This study was conducted to investigate the usefulness of a hot water extract of licorice root as a source for production of healthy food. The electron donating capacity of the hot water extract of licorice root was very strong. This activity decreased by $6.9\%$ after keeping it in 5 days of cold storage, but it was not significantly different. Ten types of licorice jellies were prepared, using agar, agar-pectin, agar-cellulose, 2 different proportions of agar-pectin-cellulose as a gelling agent, and 2 levels of sugar. Among the 5 jellies containing $10\%$ sugar, the elasticity and overall acceptance of the agar jelly obtained the highest sensory score, but the color and flavor were not affected by the type of gelling agents. As the sugar concentration increased to $15\%$, the elasticity of the agar jelly was also evaluated as being the best one among the 5 jellies, but the overall acceptance was not significantly different from the others.

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