• Archives of design research
• /
• v.16 no.1
• /
• pp.35-44
• /
• 2003

In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

• The Journal of the Korea Contents Association
• /
• v.18 no.9
• /
• pp.34-43
• /
• 2018

The purpose of this study is to develop measurement program model for a human being-oriented product through the between the evaluation factors of portrait and general preferences of portraits. We added new items that are essential to the image evaluation by analysing previous studies. In this study, We identified the facial focus for the first step, and the portraits were evaluated by dividing it into objective and subjective image quality evaluation items. RSC Contrast and Dynamic Range were selected as the Objective evaluation items, and the numerical values of each image could be evaluation items, and the numerical values of each image could be evaluated by statistical analysis method. Facial Exposure, Composition, Position, Ratio, Out of focus, and Emotions and Color tone of image were selected as the Subjective evaluation items. In addition, a new face recognition algorithm is applied to judge the emotions, the manufacturer can get the information that they can analyze the people's emotion. The program developed to quantitatively and qualitatively compiles the evaluation items when evaluating portraits. The program that I developed through this study can be used an analysis program that produce the data for developing the evaluation model of the product more suitable to general users of imaging systems.

• Proceedings of the EASDL Conference
• /
• 2004.10a
• /
• pp.107-129
• /
• 2004

Sesame oil has been popular for hundreds of years in Korea because of its pleasant flavor and health benefits and has been studied for its antioxidant properties and flavor preferences attributed to its manufacturing methods. The objective of this study was to investigate the qualitative properties of six commercial sesame oils (3 Korean, 2 Japanese, 1 Chinese), The fatty acids in the oil are composed of two main acids oleic acid and linoleic acid with a P/S ratio of 4.99${\sim}$5.73. Of the tocopherol isomers, ${\gamma}$-toc ranged from 23.14 to 34.85mg/100g. Lignan such as sesamin(322.91${\sim}$689.39ppm) and sesamolin (62.19${\sim}$289.82 ppm) is found predominantly in sesame oil. Sesamol (8.52${\sim}$51.21 ppm) was significantly different depending on manufacturer, observed as greatest in the Korean and least in the Japanese products. The induction period was longest in order of the Korean, Chinese, and then Japanese product. The red and yellow values in Lovibond color were highest in the Korean and lowest in the Japanese product. The major volatile compounds (in order of content) were pyrazines, phenols, aldehydes, and then furans and contained a small amount of pyrroles, thiazoles and indoles. The levels of total volatiles were greatest in the Korean and least in the Japanese product. The most abundant volatiles in the Korean product were pyrazines, whereas phenols were higher in the Chinese product compared to the others. From these results, the relationships among pyrazines, sesamol, yellowness and induction period showed positive, respectively. In sensory evaluation, Korean panelists preferred, in order, the Korean, Japanese, and then the Chinese product in strength of and preference for the sesame flavor, also ranking it best in overall acceptance. Japanese panelists found similarities in the Korean and Japanese products and gave an equal level of preference for the sesame flavor and overall acceptance. On the other hand, Chinese panelists preferred the Japanese product in strength and sesame flavor rating it best on overall acceptance.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.736-742
• /
• 2009

The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

• The Journal of the Korea Contents Association
• /
• v.13 no.1
• /
• pp.9-18
• /
• 2013

In order to measure the parameters of consumers' preferred image quality, this research suggests image quality assessment factors; dynamic range, color, and contrast. They have both physical image quality factors and psychological characteristics from the previous researches. We found out the specific ranges of preferred image quality metrics. As a result, Digital Zone System meant for dynamic range generally shows 6~10 stop ranges in portrait, nightscape, and landscape. Total RGB mean values represent in portrait (67.2~215.2), nightscape (46~142), and landscape (52~185). Portrait total RGB averages have the widest range, landscape, and nightscape, respectively. Total scene contrast ranges show in portrait (196~589), nightscape (131~575), and landscape (104~767). Especially in portrait, skin tone RGB mean values are in ZONE V as the exposure standard, but practically image consumers' preferred skin tone level is in ZONE IV. Also, total scene versus main subject contrast ratio represents 1:1.2; therefore, we conclude that image consumers prefer the out-of-focus effect in portrait. Throughout this research, we can measure the preferred image quality metrics ranges. Also, we expect the practical and specific dynamic range, color, and contrast information of preferred image quality to positively influence product development.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.2
• /
• pp.193-198
• /
• 2004

This study was carried out to develop the intermediate material for its processing product of sea tangle by investigating softening stability of softened sea tangle for storage. The change of softening stability, Avrami (equation) exponent, color and sensory characteristics was examined during storage when hydrophilic softening agent was added to the softened sea tangle. Inclination of the sample added with isomalto oligosaccharide showed the lowest value in relation of ln(E$\_$L/- Et) vs t for four days of storage. Exponent range of Avrami equation was 1.00-1.67 and isomalto oligosaccharide having 1.0 of exponent exhibited the most stable effect in softerness. The sample formulated with isomalto oligosaccharide indicated the lowest value in rate constant and its rigidity was progressed very slowly during storage. The L, a and b value of softened sea tangle during storage was relatively decreased. Color preference, odor, cohesiveness, softerness, process compatibility were revealed to be in best when isomalto oligosaccharide was added. When softening agent was added to the softened sea tangle it showed the positive result in processing compatibility and the available value in intermediate material for its processing product. It was relatively effective on softening stability when isomalto oligosaccharide was added to the softened sea tangle.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.20 no.3
• /
• pp.113-120
• /
• 2014

Packaging has played important function on marketing as a silent salesman. As an interface of consumer and products, packaging fulfills several functions such as protection, sales promotion, communication and convenience during the distribution process. For the appearance of self-service sales method, packaging could be regarded as important salesman influencing consumers' preference on shelf in the shop. In this study, Vitamin water was selected as the proper target product for lower impact of prices and brands. With previous studies, Vitamin water packaging elements were classified as 'packaging material', 'packaging shape', 'label color', 'logo layout', then each packaging element was consist of details. To measure the influence of each packaging element on consumers' preference quantitatively and to minimize respondent's subjective judgment, Analytic Hierarchy Process (AHP) was used as a tool. Through AHP result, packaging element of the most influence on consumers' preference is 'label color (0.370)', and 'container shape (0.246)', 'container material (0.230)', 'logo layout (0.154)' was in order. Among the detail packaging element, 'plastic (0.405)' has the greatest influence in 'container material' and 'cylinder (0.423)' in 'container shape', 'magenta (0.329)' in 'label color', 'vertical layout (0.572)' in 'logo layout'.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.77-89
• /
• 2015

The objective of this study was to optimize processing conditions for the production of an instant puffed rice product using response surface methodology (RSM) and contour analysis. Sensory and texture qualities, and physical properties of the puffed rice were analyzed with various processing conditions related to drying and puffing temperature, and moisture content. Preference, color intensity, cohesiveness, rehydration ratio, density and lightness of the puffed rice product significantly varied depending on the processing conditions. The responses showed high $R^2$ values (0.623, 0.852, 0.735, 0.688, and 0.790) and lack-of-fit. Rehydration ratio was found to have a negative correlation with density in the condition of drying and puffing temperature. Lightness and preference scores of the puffed rice increased as the moisture content increased. According to RSM, the preference scores were very highly related to the moisture content, and the optimum processing conditions of the puffed rice product were at $40^{\circ}C$ of drying temperature, with 11.0% of moisture content, and at $232.7^{\circ}C$ of puffing temperature.

• Journal of Ginseng Research
• /
• v.26 no.2
• /
• pp.79-84
• /
• 2002

In this study, cell cracker method as a non-collision method was evaluated for the possibility in manufacturing red ginseng powder. In color value of red ginseng powder, the L values indicating brightness were 68.18 for hammer mill (group A) and 72.08 for cell cracker (group B). The a values (redness) and b values (yellowness) were 4.21 26.56 for group A and 5.73, 28.36 for group B, respectively. As an extraction time increased, the absorbances at 420 nm of water extract of both groups were increased. In the loose bulk density, tapped bulk density and volume reduction radio indication the of powder in group A were less than those in group B. In both groups, the angles of side of red ginseng powder were shown less value than the angles of side of the powder. These two angles in group A were lets than those in group B. In sensory evaluation, the touchness between both groups was, not observed significant difference. In the contrary, the color and flavor, main factors affecting the overall quality of red ginseng powder product of group B were shown superior to those of group A. The overall preference of group B was shown higher than that of group A.

• Fisheries and Aquatic Sciences
• /
• v.4 no.4
• /
• pp.238-245
• /
• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.