• 한국식품조리과학회지
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• 제24권5호
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• 식품보건융합연구
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• 제9권5호
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• pp.1-5
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• 2023

As the elderly population is rapidly increasing not only domestically but also globally, convenience foods for the elderly population are receiving attention. Therefore, the senior food market continues to grow rapidly both domestically and overseas. In relation to this, this study seeks to explore convenience food preferences through the growth status of the convenience food market and the demand for convenience food among the elderly population. We would like to consider various factors that influence the increase in convenience food consumption among the elderly population. This study uses meta-analysis and systematic literature research to find ways to revitalize the convenience food market targeting the elderly population. As a result of the analysis, it was mentioned that in order to revitalize the convenience food market for the elderly population, it is important to develop products with high nutritional value, suitable for the physical characteristics of the elderly population, and low price, and to consider convenience and accessibility. Through a multifaceted approach, we aim to increase the need for convenient food products that meet the needs of the elderly population, contribute to improving the health and well-being of the elderly, and further efficiently manage the health of the elderly nationally and globally.

• 한국식품조리과학회지
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• 제30권5호
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• 과학교육연구지
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• 제41권3호
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• pp.447-461
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• 2017

이 연구에서는 중학생을 대상으로 성별, 과학성적, 과학에 대한 인식, 학교 밖 경험이 과학 진로 희망에 미치는 영향을 조사하였다. 이를 위하여 181명의 중학생을 대상으로 설문 조사를 실시하여 과학 진로 희망 여부에 따라 과학에 대한 인식과 학교 밖 경험에 차이가 있는지 조사하고 탐색적 요인 분석을 통해 도출한 8개의 변인과 성별, 과학 성적 등이 과학 관련 진로 희망 여부에 미치는 영향을 알아보기 위해 로지스틱 회귀분석을 실시하였다. 분석 결과, '과학 학습에 대한 흥미와 선호'와 '일상 도구 사용' 변인만이 과학 진로 희망 여부를 유의미하게 설명할 수 있는 설명변인인 것으로 나타났다. 따라서 학생들의 과학 진로를 희망을 증가시키기 위해서는 학생들의 과학 학습에 대한 흥미와 선호를 높이고 일상생활에서 도구를 사용하는 경험을 늘리는 것이 중요한 것으로 나타났다.

• 한국비블리아학회지
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• 제25권1호
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• pp.319-342
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• 2014

본 연구에서는 대학도서관 블로그의 주 이용자인 대학생들의 블로그 사용에 대한 의견과 경험을 바탕으로 그들이 선호하는 도서관 블로그에 대하여 조사 분석하는데 목적을 두고 있다. 즉 이용자 관점에서 도서관 블로그의 역할과 기능을 파악한 후 도서관 블로그 활성화 방안을 모색하는데 궁극적인 목적을 두고 있다. 연구방법으로 D 대학교 도서관 블로그를 사례로 선정하고 설문조사와 표적집단면접을 통해서 자관 이용자들이 D 대학교 도서관 블로그를 평가하고 개선방안에 대한 의견을 심도있게 논의하였다. 연구결과로 블로그의 접근성, 최신성, 콘텐츠, 홍보 등의 측면에서 문제점이 도출되었으며 블로그의 이용률을 향상시킬 수 있는 개선방안을 제안하였다.

• 한국경영과학회:학술대회논문집
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• 한국경영과학회 1998년도 추계학술대회 논문집
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• pp.407-410
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• 1998

Configuration is a set of building block processes, a series of selection and combining parts or components which composes a whole thing. A whole thing could be such a configurable object as manufacturing product, network system, financial portfolio, system development plan, project team, etc. Configuration problem could happen during any phase of product life cycle: design, production, sales, installation, and maintenance. Configuration has long been one of cost and time consuming work, because only high salaried technical experts on product and components can do configuration. Rework for error adjustments of configurations at later process causes far much cost and time, so accurate configuration is required. Under the on-line electronic commerce environment, configuration problem solving becomes more important, because component-based sales should be done automatically on the merchant web site. Automated product search, order placement, order fulfillment and payment make that manual configuration is no longer feasible. Automated configuration means that all the constraints among components should be checked and confirmed by configuration engine automatically. In addition, technical constraints and customer preferences like price range and a specific function required should be considered. This paper gives an brief overview of configuration problems: characteristics, representation paradigms, and solving algorithms and introduce CRSP(Constraint and Rule Satisfaction Problem) method. CRSP method adopts both constraint and rule for configuration domain knowledge representation. A survey and analysis on web sites adopting configuration functions are provided. Future directions of configuration for EC is discussed in the three aspects: methodology itself, companies adopting configuration function, and electronic commerce industry.

• 지능정보연구
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• 제9권2호
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• pp.51-63
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• 2003

Collaborative filtering is one of the methodologies that are most widely used for recommendation system. It is based on a data matrix of each customer's preferences of products. There could be a lot of missing values in such preference data matrix. This incomplete data is one of the reasons to deteriorate the accuracy of recommendation system. There are several treatments to deal with the incomplete data problem such as case deletion and single imputation. Those approaches are simple and easy to implement but they may provide biased results. Multiple imputation method imputes m values for each missing value. It overcomes flaws of single imputation approaches through considering the uncertainty of missing values. The objective of this paper is to suggest multiple imputation-based collaborative filtering approach for recommendation system to improve the accuracy in prediction performance. The experimental works show that the proposed approach provides better performance than the traditional Collaborative filtering approach, especially in case that there are a lot of missing values in dataset used for recommendation system.

• 한국비블리아학회지
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• 제21권2호
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• pp.145-157
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• 2010

대학생들은 학술정보를 검색할 때, 도서관 OPAC보다 인터넷을 선호한다. 인터넷 검색에 뒤지지 않고 이용 편리성에 우선하는 OPAC의 인터페이스 개발이 필요하다. 본 연구는 웹 2.0 실현의 한 방법으로 간편 검색도구인 도서관(OPAC) 툴바를 제공하여 인터넷 툴바와 비교평가 함으로써, OPAC도 인터넷과 같이 편리하고 유용하게 사용될 수 있는 검색도구임을 규명하였다. 이와 더불어 본 연구에서 조사한 정보검색 사이트 선호 요인 및 인터넷과 도서관 OPAC의 비교에서 도출한 논점은 Library 2.0을 실현하는 사용편리성에 우선하는 OPAC 구현에 기초 자료가 될 것이다.

• 한국식품조리과학회지
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• 제12권1호
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• pp.13-19
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• 1996

This study was to investigate dining behaviours of 420 businessmen living in urban regions (Taegu, Gumi, Young-Chon and Chang-Won) in Kyungbuk and Kyungnam. This survey was carried out by questionnaires. The results were summarized as follows; Among all respondents, dining out once a day was most frequent. Education (p<.05), age (p<.001) and marital status (p<.001) were significant. Socialization was the most frequent reason for dining out. In the choice of food, Korean food was the most frequent (68.1%). Taste (41.4%) was the most frequently cited reason for food selection followed by variety of food (18.8%) and price (8.8%). The respondents favorite foods were: Korean food; Doen Jug Soup (31.9%); Western food; Pork Cutlet (47.6%); Chinese food; Gan Ja Jang (31.2%); Flour-bared food; Kal Gook Su (55.4%), and Fast food; Ramen (26.4%). The most frequent choices of where to eat were the company cafeteria for lunch and Korean restaurant for dinner (p<.001). Responses to inquires concerning sanitation, facilities and service were mostly "normal". They wanted lower price (30.5%), a more variable menu (24.8%), and more vegetables and fruits (18.1%) in restaurant and cafeteria food. Age (p<.05) and marital status (p＜.001) were statistically significant.

• Journal of Microbiology and Biotechnology
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• 제23권4호
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• pp.560-564
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• 2013

${\small{D}}$-Ribose is a value-added five-carbon sugar used for riboflavin production. To investigate the effects of oxygen supply and mixed sugar concentration on microbial production of ${\small{D}}$-ribose, a transketolase-deficient Bacillus subtilis SPK1 was cultured batch-wise using xylose and glucose. A change of agitation speed from 300 rpm to 600 rpm at 1 vvm of air supply increased both the xylose consumption rate and ${\small{D}}$-ribose production rate. Because the sum of the specific consumption rates for xylose and glucose was similar at all agitation speeds, metabolic preferences between xylose and glucose might depend on oxygen supply. Although B. subtilis SPK1 can take up xylose and glucose by the active transport mechanism, a high initial concentration of xylose and glucose was not beneficial for high ${\small{D}}$-ribose production.