• Title/Summary/Keyword: product evaluations

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Quality Characteristics of White Pan Bread Containing HPMC, MC, and Sodium Alginate (HPMC, MC, sodium alginate 등의 검류가 식빵의 품질 특성에 미치는 영향)

  • Kim, Mi-Young;Lee, Jeong-Hoon;Lee, Si-Kyung
    • Korean Journal of Food Science and Technology
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    • v.41 no.3
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    • pp.278-283
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    • 2009
  • This study was carried out to evaluate the quality characteristics of white pan breads containing 0.5% of gums, including HPMC, MC and SA. Moisture content, water activity, cooling loss, bread volume, rheological, and sensory evaluations were performed to examine the bread quality characteristics. Moisture content and water activity were highest in the bread with added HPMC. HPMC showed the smallest cooling loss among the breads compared to the other added gums. The bread with added SA had the thelargest volume at $2,560{\pm}24$ mL. In terms of rheological properties, the hardness of the bread containing HPMC was lowest and the springness of the bread with added SA was the highest. In sensory evaluations, the bread containing HPMC was evaluated as the most preferred product by acquiring the highest scores in internal and external evaluations. Consequently, the bread containing 0.5% SA showed better volume and springiness values. However, the bread containing 0.5% HPMC showed greater moisture content, greater water activity, lower cooling loss, and better sensory evaluation scores. Based on the overall results, HPMC was considered to be the most effective hydrocolloid to increase bread quality.

Differential Effects of Recovery Efforts on Products Attitudes (제품태도에 대한 회복노력의 차별적 효과)

  • Kim, Cheon-GIl;Choi, Jung-Mi
    • Journal of Global Scholars of Marketing Science
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    • v.18 no.1
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    • pp.33-58
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    • 2008
  • Previous research has presupposed that the evaluation of consumer who received any recovery after experiencing product failure should be better than the evaluation of consumer who did not receive any recovery. The major purposes of this article are to examine impacts of product defect failures rather than service failures, and to explore effects of recovery on postrecovery product attitudes. First, this article deals with the occurrence of severe and unsevere failure and corresponding service recovery toward tangible products rather than intangible services. Contrary to intangible services, purchase and usage are separable for tangible products. This difference makes it clear that executing an recovery strategy toward tangible products is not plausible right after consumers find out product failures. The consumers may think about backgrounds and causes for the unpleasant events during the time gap between product failure and recovery. The deliberation may dilutes positive effects of recovery efforts. The recovery strategies which are provided to consumers experiencing product failures can be classified into three types. A recovery strategy can be implemented to provide consumers with a new product replacing the old defective product, a complimentary product for free, a discount at the time of the failure incident, or a coupon that can be used on the next visit. This strategy is defined as "a rewarding effort." Meanwhile a product failure may arise in exchange for its benefit. Then the product provider can suggest a detail explanation that the defect is hard to escape since it relates highly to the specific advantage to the product. The strategy may be called as "a strengthening effort." Another possible strategy is to recover negative attitude toward own brand by giving prominence to the disadvantages of a competing brand rather than the advantages of its own brand. The strategy is reflected as "a weakening effort." This paper emphasizes that, in order to confirm its effectiveness, a recovery strategy should be compared to being nothing done in response to the product failure. So the three types of recovery efforts is discussed in comparison to the situation involving no recovery effort. The strengthening strategy is to claim high relatedness of the product failure with another advantage, and expects the two-sidedness to ease consumers' complaints. The weakening strategy is to emphasize non-aversiveness of product failure, even if consumers choose another competitive brand. The two strategies can be effective in restoring to the original state, by providing plausible motives to accept the condition of product failure or by informing consumers of non-responsibility in the failure case. However the two may be less effective strategies than the rewarding strategy, since it tries to take care of the rehabilitation needs of consumers. Especially, the relative effect between the strengthening effort and the weakening effort may differ in terms of the severity of the product failure. A consumer who realizes a highly severe failure is likely to attach importance to the property which caused the failure. This implies that the strengthening effort would be less effective under the condition of high product severity. Meanwhile, the failing property is not diagnostic information in the condition of low failure severity. Consumers would not pay attention to non-diagnostic information, and with which they are not likely to change their attitudes. This implies that the strengthening effort would be more effective under the condition of low product severity. A 2 (product failure severity: high or low) X 4 (recovery strategies: rewarding, strengthening, weakening, or doing nothing) between-subjects design was employed. The particular levels of product failure severity and the types of recovery strategies were determined after a series of expert interviews. The dependent variable was product attitude after the recovery effort was provided. Subjects were 284 consumers who had an experience of cosmetics. Subjects were first given a product failure scenario and were asked to rate the comprehensibility of the failure scenario, the probability of raising complaints against the failure, and the subjective severity of the failure. After a recovery scenario was presented, its comprehensibility and overall evaluation were measured. The subjects assigned to the condition of no recovery effort were exposed to a short news article on the cosmetic industry. Next, subjects answered filler questions: 42 items of the need for cognitive closure and 16 items of need-to-evaluate. In the succeeding page a subject's product attitude was measured on an five-item, six-point scale, and a subject's repurchase intention on an three-item, six-point scale. After demographic variables of age and sex were asked, ten items of the subject's objective knowledge was checked. The results showed that the subjects formed more favorable evaluations after receiving rewarding efforts than after receiving either strengthening or weakening efforts. This is consistent with Hoffman, Kelley, and Rotalsky (1995) in that a tangible service recovery could be more effective that intangible efforts. Strengthening and weakening efforts also were effective compared to no recovery effort. So we found that generally any recovery increased products attitudes. The results hint us that a recovery strategy such as strengthening or weakening efforts, although it does not contain a specific reward, may have an effect on consumers experiencing severe unsatisfaction and strong complaint. Meanwhile, strengthening and weakening efforts were not expected to increase product attitudes under the condition of low severity of product failure. We can conclude that only a physical recovery effort may be recognized favorably as a firm's willingness to recover its fault by consumers experiencing low involvements. Results of the present experiment are explained in terms of the attribution theory. This article has a limitation that it utilized fictitious scenarios. Future research deserves to test a realistic effect of recovery for actual consumers. Recovery involves a direct, firsthand experience of ex-users. Recovery does not apply to non-users. The experience of receiving recovery efforts can be relatively more salient and accessible for the ex-users than for non-users. A recovery effort might be more likely to improve product attitude for the ex-users than for non-users. Also the present experiment did not include consumers who did not have an experience of the products and who did not perceive the occurrence of product failure. For the non-users and the ignorant consumers, the recovery efforts might lead to decreased product attitude and purchase intention. This is because the recovery trials may give an opportunity for them to notice the product failure.

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The differences of Product Attitude and Purchase Intention of Mobile Convergence among Consumers (소비자 유형별 모바일 컨버전스의 제품태도 및 구매의도의 차이)

  • Kim, Moon-Tae
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.18 no.5
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    • pp.366-374
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    • 2017
  • In this study, we present a new product strategy corresponding to the needs of the consumer segment in the mobile convergence industry, which is a field with a very high interest, and the implications are as follows. First, we believe that mobile convergence will lead the market for products that are regarded by consumers as innovative. Second, it can be seen that it is more attractive to consumers to dramatically improve existing functions than to add multiple functions that are not so important. Third, the type of convergence preferred by each type of consumer differs. For consumers who are less innovative, less professional and more technologically fatigued, it was shown that breakthrough improvements in existing technologies lead to better evaluations than adding multiple innovations. In addition, highly innovative consumers are more likely to appreciate the addition of a variety of mediocre features, such as less convergent innovations than the existing ones, as well as mobile convergence. Moreover, there was no significant difference in the product attitudes between the consumers with low technological fatigue and the highly innovate ones.

Consistency in Assessment of Creative Products in Terms of Evaluators' Knowledge of Creativity Assessment Criteria and the Type of Assessment Tools (창의적 산출물 평가에서 평정자의 지식 및 평가 도구 유형에 따른 일치도 분석)

  • Lee, Su Jin;Choe, Ho Seong;Park, Kyung Hee
    • Journal of Gifted/Talented Education
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    • v.26 no.4
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    • pp.677-697
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    • 2016
  • This study analyzed the difference in evaluation results in evaluating identical products by applying two different types of evaluating scales, Creative Product Analysis Matrix (CPAM) and Creative Product Semantic Scale (CPSS) by O'Quin and Bessember (1989). As a result, evaluation based on explicit knowledge scored lower than evaluation based on implicit knowledge, implying that the evaluation becomes stricter. When evaluated with CPSS, which as relatively more segmentalized grading criteria, all sub-dimensions of creativity showed low scores, and it show that when evaluator's first impression or personal evaluation standard on the products is firm, they may not be evaluated by the evaluation tools. Gifted education teachers were giving similar evaluations as experts in creative product evaluation, and understanding the product evaluation tool fully in advance before teaching or evaluating products may lead to the generation of newer, more useful and appropriate, and highly creative product with high solvability.

Determination of Optimum Sterilization Condition for the Production of Retort Pouched Curry Sauce (레토르트 카레 소스 생산을 위한 최적살균 조건의 설정)

  • Chung, Myong-Soo;Cha, Hwan-Soo;Koo, Bon-Youl;Ahn, Peong-Ug;Choi, Chun-Un
    • Korean Journal of Food Science and Technology
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    • v.23 no.6
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    • pp.723-731
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    • 1991
  • In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through $3^{2}{\times}2^{1}$ experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity). $F_{o}$ values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be $123.5^{\circ}C$, 21.5 min to $127.5^{\circ}C$, 17.0 min. In this range, the sterility($F_{o}$ value) at a cold point during sterilization was approximately 15.0 min.

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A Consumer Study of Gochujang Products Using Focus Group Interviews in the UK (영국인을 대상으로 한 고추장 제품의 정성적 소비자 조사)

  • Lee, Seung-Joo;Hong, Sang-Pil;Choi, Sin-Yang
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.5
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    • pp.661-670
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    • 2007
  • To investigate the market potential for developing Gochujang(a traditional Korean hot pepper soybean paste) products in the UK including the European market, a qualitative consumer study utilizing focus groups was conducted on the $23rd{\sim}25^{th}$ of May, 2005. The focus group approach utilizes small groups of consumers and is very effective in determining the ways in which a product can be used, by examining consumer perceptions on the overall sensory properties of a product as well as variations in taste, flavour, and texture. A series of six consumer group studies were carried out in three different locations around the UK. Each group involved approximately eight respondents(a total of 48 respondents) and ran for at least 90 minutes. The respondents were recruited by specific criteria to achieve a cross-section of ages and genders. All respondents purchased, prepared, and ate home-cooked Oriental/Far Eastern cuisine. Consumer reactions to Gochujang in its traditional form, and in manufactured products, were explored in terms of appearance, texture, flavour, and taste the consumers' perceived uses and applications for products were also examined. Many consumers were familiar with ethnic cuisines such as Chinese, Thai, Japanese, Indian, and Tex/Mex, already preparing these foods using various convenience products at home at least twice a week. However, Korean cuisine was not mentioned by any of the respondents. The Gochujang sauce presented during the interview had broad based appeal mainly as a dipping sauce, and to a lesser degree as a marinade. Traditional Gochujang has the potential to inspire consumers who are looking for novel and authentic world cuisine products. From the sensory evaluations of various prototypes developed according to consumer reactions during the focus group interviews, three prototypes(a sauce for chicken, dipping sauce type, and BBQ sauce type) were determined for further consumer preference studies.

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Microbial Contamination by Bacillus cereus, Clostridium perfringens, and Enterobacter sakazakii in Sunsik

  • Lee, Eun-Jin;Kim, Sung-Gi;Yoo, Sang-Ryeol;Oh, Sang-Suk;Hwan, In-Gyun;Kwon, Gi-Sung;Park, Jong-Hyun
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.948-953
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    • 2007
  • The powdered cereal sunsik is a partially thermal-processed product that required safety evaluations for food-borne pathogens. Thirty-six sunsik products from Korean markets were collected and analyzed for contamination by total viable cell counts, coliforms, Escherichia coli, and the spore-forming Clostridium perfringens and Bacillus cereus. Enterobacter sakazakii, as a newly emerging pathogen, was also analyzed. Approximately 28% of sunsik were contaminated at 5 log CFU/g for total viable counts. Coliforms and E. coli were detected in 33 and 4% of the samples, respectively. The spore-forming B. cereus was found in 42% of the samples at a maximal level of 3 log CFU/g on average. About 6% the samples were contaminated with Cl. perfringens at an average level of 15 CFU/g. Forty-five % of sunsik contained E. sakazakii, at levels from 0.007 to over 1.1 cell/g by MPN method. In addition, one sunsik product for infants and children showed over 3 log CFU/g for both B. cereus and E. sakazaki. Therefore, concern should be placed on controlling for microbial hazards such as B. cereus and E. sakazakii in sunsik, particularly for the products fed to infants under 6 months of age.

Improving Reuse of Test Strategy based on ISO/IEC Standards

  • Min, Kyeongsic;Lee, Jung-Won;Lee, Byungjeong
    • Journal of Internet Computing and Services
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    • v.20 no.6
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    • pp.37-46
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    • 2019
  • A test plan is a high level document detailing objectives, processes, schedules and so on for verifying a developed software. And a test strategy, a component of a test plan, is about how to test software products to guarantee its quality and find bugs in the software in advance. Therefore, establishing effective and suitable test strategies is important for elaborating test processes. However, these tasks are difficult for project managers who write a test plan if they were not trained well in software test processes. And mis-designed test strategies will also mislead entire testing behaviors that testers would do. As a result, there would be a low quality software product in the end. To solve this problem, we propose a new test strategy reuse technique in this paper. By utilizing test plans of already completed software development projects, we lead test planer to reuse suitable and effective test strategies which were used in previous projects. To do so, we evaluate existing test strategies by utilizing ISO/IEC 25010 quality model for evaluating the suitability of test strategies and also use effectiveness metrics for test strategies. And from these evaluations, we predict completeness of new test plan that is written by reused test strategies. It can help the project manager to write an appropriate test plan for the quality characteristics which are selected as objectives for testing and software product. We show the possibility of our approach by implementing a prototype into the existing framework in a case study.

Basic Performance Evaluation of Dry Mortar Recycled Basalt Powder Sludge (현무암석분 슬러지를 재활용한 드라이몰탈의 기초적 성능평가)

  • Ko, Dongwoo;Choi, Heebok
    • Journal of the Korea Institute of Building Construction
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    • v.13 no.2
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    • pp.131-138
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    • 2013
  • This study was carried out to investigate the possibility of using basalt powder sludge instead of sand in a normal cement dry mortar as a way to recycle basalt powder sludge, which is a waste product from the manufacturing a process of basalt in Jeju. Basic performance evaluations of the dry mortar material included a compressive strength test, a flexural strength test, and SEM to observe the micro structure. The compressive and flexural strengths were increased to a replacement ratio of 21% of basalt powder sludge, whereby a strength enhancement of about 40% greater than that of normal dry mortar was shown. However, the creation of hydration products affected the replacement ratio of the basalt powder sludge. The possibility of using basalt powder sludge waste was identified in this study, and results showed that the basalt powder sludge waste could be used as a material for a secondary product of concrete.

Effect of eco-label recognition on corporate association and purchasing intention in fashion business (패션비즈니스에서 소비자의 에코라벨 인지도가 기업연상과 구매의도에 미치는 영향연구)

  • Shin, Sangmoo;Kim, Min Jung
    • The Research Journal of the Costume Culture
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    • v.23 no.3
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    • pp.523-536
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    • 2015
  • Corporate association-which refers to consumers' beliefs, knowledge, perceptions, and evaluations of a corporation -can affect consumers' purchasing intentions. Corporate association consists of corporate ability association and corporate social responsibility association. Corporate ability association refers to a company's product quality, corporate innovation, productivity, consumer orientation, and after service. Corporate social responsibility association, which refers to the social perspective a company has of its responsibility to society, can affect corporate image and consumers' purchasing intentions. Eco-labeling for protecting and sustaining the environment is one of the important green marketing strategies in the fashion business that can influence corporate association and consumers' purchasing intentions. The purpose of this study was to investigate the effect of consumers' eco-label recognition on their corporate association and intentions to purchase eco-friendly fashion products. Questionnaires were distributed to consumers. The 263 usable questionnaires that were returned were analyzed by descriptive statistics, Cronbach's alpha, factor analysis, regression analysis, and t-test. The results were as follows: There was a significant effect of eco-label recognition on corporate association (ability association and social responsibility association). Eco-label recognition and corporate association were found to significantly affect consumers' purchasing intentions. Regarding the eco-friendly fashion product buying experience, there was no significant difference on corporate association and buying intention, but there was significant difference on eco-label recognition.