• Industrial Engineering and Management Systems
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• v.10 no.2
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• pp.123-127
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• 2011

Nowadays, green purchasing, stop global warming, love the mother earth, and others that related to environment become hot issues. Manufactures industries tend to more active and responsive to those issues by adopting green strategies or program like Environmentally Conscious Manufacturing (ECM). In this article, an electronic company had applied 12 ECM Program and tries to choose one of those programs using 6 criteria, such as total cost involved, quality, recyclable material, process waste reduction, packaging waste reduction, and regulation compliance. By using multi-criteria decision making model, i.e. Analytical Hierarchy Process (AHP), Technique for Order Preference by Similarity to Ideal Solution (TOPSIS), and Modified TOPSIS methods, the ECM Program 9 (Open pit) is the best option.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• Food Quality and Culture
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• v.2 no.1
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• pp.13-19
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• 2008

Recently, though mulberry's superiority as a functional food has been proven, its use as a food material is limited. Therefore, in this study, to develop jelly using mulberry that is compatible with Korean tastes as health functional food by grafting the method to manufacture jelly consumed as a dessert or a snack in the west, according to the central composite design, mulberry jelly was produced by varying the content of citric acid ($X_1$), sucrose ($X_2$), and gelatin ($X_3$) at 5 levels. And by applying the response surface methodology, rheology and sensory preference experiment results were analyzed, the optimization of mulberry jelly manufacturing condition was carried out, and studies on the analysis of composition were performed. As the sensory preference of mulberry jelly, except the flavor, the remaining hardness, elasticity, sweetness, color, and the overall quality were found to be significant. And similarly, it was found to be influenced greatly by gelatin content generally. Based on the overlapped part of categories, in the range of factors that satisfy all the sensory categories, the value located in the middle was calculated, the optimization point was obtained, and it was found to be 6.2 g citric acid, 141.0 g sugar, and 13.5 g gelatin.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Journal of Fashion Business
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• v.12 no.1
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• pp.76-92
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• 2008

The purpose of this study was to analyze the general wearing attitude & brand Image Perception for Golf Wear in wearer's mind, and to investigate the brand preference on the image characteristics of golf wear, and to find out the wearer's purchasing point for golf wear, for developing the possibility and strategy of the golf wear market for the apparel marketers and manufacturers. For this study, the data obtained from 210 respondents were analyzed by the descriptive statistics, Pearson's simple correlation, Crossing Analysis, parato graph. The results from the study were as follow : The respondents who were specially wearing for golf game were 23.3%(49 persons) among the 210 respondents. The 210 respondents evaluated highly the features of golf wear, such as design(51%), quality(44.3%), materials(36.2%), color(35.2%), size(21.0%), as the purchasing point for golf shirts, otherwise, the 210 respondents evaluated lowly the social aspects of golf wear, such as, fashion conformity, brand loyalty and promotion. And the most important material features for the golf wear was the elasticity, speed dryness by the 210 respondents The most frequent brand by 207 respondents described in the free style was Daks(11.1%) and Ping(11.1%). The 205 respondents described in the free style evaluated Daks(14.6%) as the most preference brand. The reason for the most preference brand was based with the comfort and pleasure of design, quality, color, size, materials.

• Journal of the Korean Solar Energy Society
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• v.26 no.4
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• pp.83-91
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• 2006

As a demand for sustainable development rises, the preference for earth house (earth construction) increases gradually. However, there are few data for predicting and evaluating the thermal environment and indoor air quality of earth house. Thus, this study aims to measure thermal properties(thermal conductivity, density and specific heat) and pollutants emission intensities(formaldehyde and volatile organic compounds) of current main earth construction materials and make a comparison between earth and cement construction materials. As results, quantitative thermal properties and pollutants emission intensities of current main earth construction materials are shown.

• Fashion & Textile Research Journal
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• v.13 no.3
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• pp.321-331
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• 2011

The purpose of this study is to determine how the people's view on afterlife affects their perception about shrouds. As part of analytical research, the survey was carried out to take a look at the basic thoughts that average persons have on afterlife. This paper also performed the survey on what the shroud reminds the subjects of. Specifically, the questionnaire survey was conducted to see what the people think the necessity and appropriate cost of shroud and see if they have any plan to get it provided in detail. Data from this work were statistically processed and empirically analyzed. Findings of this study can be summarized as follows. As to the funeral methods, the subjects in this work preferred cremation to burial. It was found that they recognized shrouds as necessary, but they did not have a thought in a serious manner that the suit for the dead would affect the repose of the dead and guide his or her soul to the heaven. Those respondents did not have any immediate plan to purchase shrouds, either. However, they considered the price of shroud as most important when they might come to choose the garment. With regard to the quality, it turned out that they preferred the domestic shrouds whose material are natural to those from foreign country. Also, they opted for such a kind whose shape is not so different from that of casuals they would usually wear and whose color is same to the main material of the original garment. The common material preferred most by the subjects was a hemp. The subjects' view of afterlife was not greatly related not only to how much they recognized shrouds as necessary but also to their preference for materials and patterns. On top of this, their unique taste for particular types of shroud was found to be significantly dependent on whether their view of afterlife is positive or negative, whether they firmly believe in afterlife, whether they take the absolute predestination and whether they accept the prayer-effect relationship in terms of psychology.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.39-44
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• 2009

This study was conducted to find an efficient use for cashew. It presents fundamental data on the quality and sensory characteristics of dressings made with cashews. The color L, a value of the dressing significantly decreased with increased storage time. Color b value and viscosity of the dressing significantly increased with storage time. The acceptance of cashew dressings and foods was evaluated. The C45-3 sample received the highest score for overall preference in a sensory evaluation of the dressing. The foods received a relatively high acceptance rating. Chicken and fish cutlets received higher scores than other food. It is anticipated that cashew will be utilized as a new raw material for healthy dressing.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.05a
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• pp.11-14
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• 2012

The category for waterproofing is one of construction process most affected by falling-off in price competitiveness, construction quality, and material performance. Therefore, in order to select of waterproofing construction firms, it is necessary to consider Incorporating both price competitiveness and construction quality. In this article, I would like to analyze 10 Factors for Selecting using fuzzy-AHP model, including the survey of the waterproofing experts. This fuzzy-AHP model can be shown to calculate the fuzzy trigonometrical function to reflect weights for preference of 10 factors for the waterproofing construction firms. It was found from the result that waterproofing construction firms was searched order of priority for select by fuzzy-AHP model.

• Journal of the Korean Ceramic Society
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• v.43 no.1 s.284
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• pp.42-47
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• 2006

In this paper, we prepared high-quality ZnO thin films for application of FBAR (Film Bulk Acoustic Resonator) by using pulse DC magnetron sputtering. To prevent the formation of low dielectric layers between metal and piezoelectric layer, Ru film of 30 nm thickness was used as a buffer layer. In addition we investigated the influence of annealing condition with various temperatures. As the annealing temperature increased, the crystalline orientation with the preference of (002) c-axis and resistance properties improved. The single resonator which was fabricated at $500^{\circ}C$ exhibited the resonance frequency and the return loss 0.99 GHz and 15 dB, respectively. This work demonstrates potential feasibility for the use of thin film Ru buffer layers and the optimization of annealing condition.