• 통상정보연구
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• 제18권1호
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• pp.209-233
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• 2016

최근 스마트폰을 포함한 각종 모바일 기기들은 여러 분야에서 전통적 개인용 컴퓨터를 차츰 대체해 나가고 있으며, 컴퓨터와 인터넷에 이은 새로운 컴퓨팅 패러다임을 구축해 나가고 있다. 그러나 PC와 다른 사용 환경과 모바일 기기의 하드웨어적 특성으로 인해 스마트폰 애플리케이션의 시스템, 정보, 서비스의 품질은 애플리케이션의 이용성(Usability)과 애플리케이션 이용을 통하여 얻을 수 있는 사용자의 개인적 성과(Performance)에 많은 영향을 미칠 것으로 예상된다. 이에 본 연구는 스마트폰의 물리적, 환경적 사용 여건에서 스마트폰 애플리케이션의 시스템, 정보, 서비스 품질이 애플리케이션의 이용성을 매개로 애플리케이션을 통한 사용자마다의 개인별 이용성과에 미치는 영향을 실증적으로 살펴 보았다. 최근의 애플리케이션 이용자를 대상으로 설문조사를 실시하였고 구조방정식을 통하여 자료를 분석하였다. 분석 결과 본 연구는 스마트폰 애플리케이션의 시스템, 정보, 서비스 품질이 애플리케이션의 지각된 이용성을 매개로 사용자의 애플리케이션 이용성과에 통계적으로 유의한 영향을 미치고 있음을 확인할 수 있었다.

• 한국연초학회지
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• 제20권1호
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• pp.26-32
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• 1998

This study was conducted to obtain the basic information on the burley tobacco (Nicotiana tabacum L.) curing methods. The effects of the three kinds of curing methods on the dry weight losses during curing, chemical contents and physical properties of cured leaves, and organoleptic and smoking qualities were observed. The dry weight losses during curing was the highest in the stalk curing, and the lowest in the conventional priming. The longer the curing periods was, the more the loss of dry weight. The percent of the excessive dried leaves was high and the price per kilogram was low in the conventional priming. The chemical contents and the physical properties of the cured leaves in the conventional priming were similar to those of yellowing or browning stage of curing. But, the chemical contents and the physical properties of the cured leaves in the stalk curing were comparable to those of the air curing. The smoking quality was the best in the stalk curing.

• Journal of the Korean Wood Science and Technology
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• 제51권6호
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• pp.447-447
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• 2023

This study aimed to convert underutilized moso bamboo into high-value added products such as fences, interior materials, lighting fixtures, and accessories. Green moso bamboo poles with a diameter of approximately 10 cm and a length of approximately 3.7 m were heat treated at 140℃ using a large-scale kiln. The processing time was meticulously adjusted through various stages, including pretreatment (6-8 hours at 60℃), cooking (8-10 hours at 100℃), steaming (26-30 hours at 120℃), heating (4-6 hours at 140℃), and finally, cooling (below 80℃). A meticulously designed heat treatment process has enabled efficient mass production of moso bamboo poles with improved qualities, including minimal splitting, moisture levels below 3%, and a specific gravity of 1.05. The focus of this study was to present the physical and drying properties, such as color, dimensional change, specific gravity, moisture content, and splitting, observed during the heat treatment process.

• Food Science and Biotechnology
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• 제14권5호
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• pp.694-697
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• 2005

The objectives of this study were to compare the quality changes of cheese slices individually packed in four kinds of edible pouches in order to select the most suitable variety for individual packaging. The edible Z2 pouch (zein with oleic acid) was selected as maintaining the best cheese qualities based on the physical and microbiological changes undergone by the samples over 4-week storage at $5^{\circ}C$. The cheese sample individually packed in Z2 inner edible pouch and repacked in a plastic (OPP/LLDPE) outer pouch was not significantly different in physical and microbiological changes from that individually packed in a plastic (OPP/LLDPE) inner pouch and repacked in a plastic (OPP/LLDPE) outer pouch. Therefore, it may be concluded on the basis of the physical and microbiological evidence that the Z2 edible pouch can be used as an inner package for cheese slices when it is inside a plastic outer pouch.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1997년도 가을 학술발표회 논문집
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• pp.641-646
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• 1997

Polymer cement mortar which is used as material for aging concrete structures is generally mixed manually and applied on the job site. but, to secure the required quality of the mortar, pre-mixed polymer cement mortar is favored. This study was initiated to four different pre-mixed polymer cement mortars which are produced in Korea. The for pre-mixed mortars were selected and tested with respect to physical and mechanical properties an proved that their qualities were better than those of common cement concrete mortars.

• 한국연초학회지
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• 제6권2호
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• pp.215-219
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• 1984

This experiment was conducted to investigate the effect of physical and chemical characteristics of lower grade tobacco with treatment of ozone. In ozonization of low grade tobacco, optimum moisture was 20 percentage, and decrease ratio of content of tobacco leaf was 30 percentage in nicotine , 15.9 percentage in total volatile base, 10.5 percentage in petroleum-ether-extract, 29.5 percentage in solanesol, and decrease ratio of cigarette smoke composition was 31 percentage in nicotine, 6.08 percentage in tar.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2002년도 ICCAS
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• pp.64.6-64
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• 2002

This paper presents a procedure of implementing a robust controller for a paper-making plant in DCSs. A paper-making process generally has triple problems to automatically tune its output qualities : Long transport delays which are not able to be simply linearized. The transfer matrix of the process is not square. And every plant model has some uncertainty in low and middle frequency region. To tackle these problems, a multi-input / multi-output (MIMO) plant model having some uncertainty was derived by considering some physical and mechanical principles of the process. Then a MIMO robust \ulcornercontroller is designed and implemented in a real DCS as function block type. Som...

• 한국관광식음료학회지:관광식음료경영연구
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• 제16권1호
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• pp.21-41
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• 2005

This study proposes the customer quality a parameter of service quality from a new perspective, develops and evaluation scale for it in relation to service business, analyzes and evaluates the its effect on service quality and performance. First, the concept of service quality and customer quality was investigated in the literatures, to find a basis for its relation to the quality of hotel service. However, previous 1) Among the service quality components, the strongest correlation exists between physical quality and service quality. 2) Hotel quality is most influenced by customer quality, followed by service provider quality and physical quality showing that when customer quality is incorporated as a prerequisite parameter if hotel quality it has the most effect on hotel quality, which is a new result. 3) Customer quality plays a significant indirect role via hotel quality on performance, and the physical quality and service provider quality offered to the customer at a hotel have more direct effect on performance, illustrating the difference in the effect on hotel quality depending on the component of hotel quality. 4) The evaluation of hotel quality and performance becomes more meaningful and valid only when customer quality is included as a prerequisite parameter of hotel quality to strongly interact with service provider quality 5) Comparative analysis of the different qualities according to the hotel class show a significant difference in customer quality, physical quality and service provider quality and performance between first-class and second-class hotels.

• Applied Biological Chemistry
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• 제30권2호
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• pp.118-125
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• 1987

취반된 쌀밥을 $4{\sim}70^{\circ}C$의 범위에서 25시간 저장하면서 3가지 품종(아끼바레, 밀양30, 태백)의 쌀밥 텍스쳐의 변화를 비교하였다. 쌀밥의 텍스쳐는 견고성, 부착성 및 탄성을 기계적으로 측정하였으며 굳음, 부드러움 그리고 쫀득함은 관능적으로 평가하였다. 그 결과 아끼바레 쌀밥은 견고성과 탄성이 높은 반면 다수계 품종인 밀양 30과 태백은 부착성이 높았다. 저장시간이 경과함에 따라 견고성과 탄성은 현저히 감소한 반면 부착성은 약간 증가하는 경향을 보였다. 취반 직후의 관능적 텍스쳐의 견고성은 아끼바레>태백>밀양 30의 순이었으며, 부드러움과 쫀득함은 아끼바레>밀양 30>태백의 순으로 높았다. 온도별 저장시간에 따른 이들의 변화는 $4^{\circ}C$에서 증가한 견고성 외에는 모두 감소하는 경향이었다. 저장중 쌀밥의 관능적 쫀득함의 변화는 기계적 측정치인 부착성, 탄성 및 견고성과 높은 상관관계가 있음이 밝혀졌다.

• 한국식품저장유통학회지
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• 제10권1호
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• pp.37-40
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• 2003

딸기를 항균소재에 침지 처리한 후 1% 농도로 항균성 소재를 첨가시킨 저밀도폴리에틸렌(LDPE) 필름에 의하여 딸기를 싸서 포장하고 5$^{\circ}C$에 저장하면서 미생물 성장, 부패율, 텍스쳐, 화학적 품질을 측정한 결과 대조구에 비교해서 긍정적인 결과를 얻을 수 있었다. 즉, 항균성 소재를 포함시킨 LDPE 필름은 무첨가 대조 필름에 비해 호기성 총균수, 효모/곰팡이수로 측정된 미생물의 증식을 억제하는 것으로 나타났다. 이러한 미생물 증식억제의 효과로 인하여 항균성 필름은 포장된 딸기의 부패율을 낮추어 주고, 연화를 억제하였다. 딸기의 저장 중 pH는 상승하고 적정산도는 감소하였으며 가용성 고형분은 감소하는 경향을 보였으나 포장 처리구간에는 유의하고 일관성있는 차이를 발견할 수 없었다. 대조구 LDPE에 비교해서 항균필름의 효과를 재확인 할 수 있었으며, 황련추출물 및 GFSE등과 같은 항균소재에의 침지 처리과정을 항균필름 포장 방법과 병행하여 사용함으로써 딸기의 신선도를 연장하는 효과를 극대화 할 수 있음을 확인하였다. 이상의 연구결과로 미루어, 본 연구에서 그 기능과 효과를 구명한 천연항균소재는 수확한 딸기의 항균용처리제재 및 포장 필름 소재로 선도유지효과를 기대할 수 있어, 딸기의 생산기반 보호와 농가소득에 큰 도움이 될 것으로 생각된다.