• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.8 s.145
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• pp.1125-1135
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• 2005

The purpose of this study were to clarify differences in information processing type in relation to the consumer knowledge and involvement of apparel and to clarify differences in demographic characteristics in relation to the information processing type of consumer. The subjects of this study were female adults who lived in Seoul, Kyunggi or Incheon areas and Quota sampling using age and residential areas was employed. Major statistical methods were Chi square test and discriminant analysis. The results were as follows: 1. Consumer knowledge was found to be significantly related to the classification of information processing type. Low knowledge group tended to process infarmation rationally but high knowledge group utilized both rational and experiential process. 2. Consumer involvement was found to be significantly related to the classification of information processing type. Low involvement group tended to process information passively. High involvement group utilized both rational and experiential process 3. Information processing type was related to consumer's demographic characteristics such as age, education level, marriage, and purchase expense of apparel

• The Journal of Information Systems
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• v.21 no.1
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• pp.69-91
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• 2012

The study investigates the media distinctiveness between twitter and other social media and describes how product information interpretation and responsiveness by internet users can be affected by the distinctive characteristics of twitter and blog media. The characteristics include relationship formation patterns among users, channel diversity, immediateness of information communication, information flow within media, media credibility, and management cost. Specifically, we statistically tested whether these characteristics are meaningfully differentiated by users. Results also showed that users perceived product information processing level and product evaluation direction differently based on these media characteristics. The current findings can serve as a pioneering work to provide a theoretical framework for examining social media characteristics and their impacts on consumer perception. In addition, this study practically suggests that marketers and network managers need to use differentiated communication strategies for twitters as a marketing strategic option.

• The Journal of Korean Academy of Sensory Integration
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• v.18 no.1
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• pp.13-22
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• 2020

Objective : This study was conducted to confirm general differences in eating attitudes according to the sensory processing characteristics of women. Methods : The Adolescent/Adult Sensory Profile (AASP) and the Eating Attitude Test (EAT-26) were used to survey 241 women. Their eating attitudes according to the sensory processing characteristics was analyzed using an independent t-test and one-way ANOVA, and the post-analysis was performed using the Scheffe test. Results : Among the sensory processing characteristics, except for eating control due to low registration, binge-eating and foodlessness due to sensory avoidance, all eating attitudes were significantly different according to sensory processing characteristics (p<.05). The anorexic behaviour, binge-eating and foodlessness was shown to be negative in cases of those who had much lower registration than most people. All eating attitudes, such as anorexia, binge-eating and foodlessness, and eating control, were shown to be negative in cases of women whose sensation seeking was equal to or much greater than the general population. The binge-eating and foodlessness were shown to be negative in cases of high sensory sensitivity. The anorexic behaviour was shown to be negative in cases of elevated sensory avoidance. Conclusion : Eating attitudes differed depending on the sensory processing characteristics. As such, sensory integration mediation can be proposed as a method of controlling the eating attitudes of women in general.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• Computers and Concrete
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• v.29 no.2
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• pp.107-115
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• 2022

With the improvements in computer technologies, utilization of image processing techniques has increased in many areas (such as medicine, defence industry, other industries etc.) Many different image processing techniques are used for surface analysis, detection of manufacturing defects, and determination of physical and mechanical characteristics of composite materials. In this study, cementitious composites were obtained by addition of Grounded Granulated Blast-Furnace Slag (GGBFS), Styrene Butadiene polymer (SBR), and Grounded Granulated Blast-Furnace Slag and Styrene Butadiene polymer together (GGBFS+SBR). Expanded Polystyrene (EPS) beads were added to these cementitious composites in different ratios (20%, 40% and 60%). The mechanical and physical characteristics of the composites were determined, and homogeneity indexes of the composites were determined by image processing techniques to determine EPS distribution forms in them. Physical and mechanical characteristics of the produced samples were obtained by applying consistency, density, water absorption, compressive strength (7 and 28 days), flexural strength (7 and 28 days) and tensile splitting strength (7 and 28 days) tests on them. Also, visual examination by using digital microscope, and image analysis by using image processing techniques with open source coded ImageJ program were performed. As a result of the study, it is determined that GGBFS and SBR addition strengthens the adhesion sites formed as it increases the adhesion power of the mixture and helps to get rid of the segregation problem caused by EPS. As a result of the image processing analysis it is demonstrated that GGBFS and SBR addition has positive contribution on homogeneity index.

• Proceedings of the KIEE Conference
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• 2004.07c
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• pp.1982-1984
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• 2004

Stator coil of rotating machinery has shown different characteristics according to impregnated with coil or not. And this is major determinant of equipment's life. In this paper, PD characteristics is studied as a classification scheme between two specimens. Processing of the coil impregnation is very important thing because that influences on thermal and electrical characteristics of the coil. And then PD is occurring at the coil and causing insulation degradation. For processing statistical processing, PD data acquired from PD detector using PDASDA(partial discharge acquisition, storage and display system). And also these statistical distribution and parameter are applied to classify PD sources by neural networks. As a result of, Neural Networks have a good discrimination rate for classification PD sources.

• Journal of Advanced Marine Engineering and Technology
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• v.25 no.6
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• pp.1237-1243
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• 2001

This paper presents an information about the heat transfer characteristics of impinging jet in eletronic equipment with infrared image processing unit. There have been many experimental investigations and theoretical studies on impinging jet because of application in a wide variety of industrial process including electronic equipment. In this study, we used infrared image processing unit to visualize heat transfer characteristics of impinging jet in eletronic equipment. Infrared image processing unit is one of non-contact temperature measuring methods and it is possible to minimize flow resistance and this measurement is comparatively accurate. The main parameters are distance between nozz1e and heat source. Reynolds number is 6000.

• Proceedings of the KSME Conference
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• 2007.05a
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• pp.1601-1606
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• 2007

In order for high strength aluminum alloys to be used in transportation systems and the aerospace industry, excellent mechanical and physical properties are required. In particular, excellent anti-abrasion property is indispensable for parts that require driving force. In general, surface treatment technologies such as high frequency heat treatment, gas solid carburizing, surface rolling, shot peening are used as ways of improving anti-abrasion property. Among various surface treatment technologies, this research chose shot peening processing for Al7075-T6, which is well known as representative high-strength alloy steel. Wear characteristics were compared and analyzed after shot peening processing with shot ball velocities of 40m/s and 70m/s in order to investigate the effects of shot peening processing on wear characteristics.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.361-375
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• 2003

In this study, significant factors influencing on the quality and stability of fermented sausage, such as materials, processing conditions, and microbiological characteristics as well as topography during ripening, were documented. Since most fermented sausages are not heated during manufacture or before consumption, a strict control of the growth of pathogens and the selection of favourable conditions that encourage the specific growth and development of desirable microflora are particularly important. With respect to microbiological safety, hurdles, i.e., preservations(nitrite), redox potential, competitive flora, acidity(pH), and water activity($a_{w}$) are matters of importance to prevent proliferation of bacterial pathogens. Today, for ensuring the safety and quality of the final product, the application of starter cultures in combination with the proper processing is subsequently used in practice. For improving the efficiency of microbiological utility in the production of fermented sausages, the understanding of their topography is essential. The documented different points must be taken into account when HACCP systems set up for the manufacture of fermented sausages. There are continuous researches concerning desirable improvements to sausage fermentation with health enhancing properties.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.11 no.1
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• pp.57-61
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• 1998

In this study, PLZT stock solutions were prepared by Sol-Gel processing after the compositions were selected in the memory region of PLZT bulk phase diagram. PLZT solutions were deposited on the ITO glass substrate by spin-coating method. The thin films were annealed by rapid thermal processing. The electric characteristics, hysteresis loop, C-V characteristics of thin films in the memory region were measured in order to investigate the electrical characteristics of PLZT thin films. In selected compositions the decrease in Zr/Ti ratio led to an increase in dielectric constant and the decrease in remanent polarization and coercieve field which brought about slim hysteresis loop.