• Proceedings of the Korea Society of Costume Conference
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• 2001.04a
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• pp.41-41
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• 2001

본 연구는 1990년대 밀리터리 패션에서 성적 이미 지의 표현양상을 살펴보고 각각의 미적 특성과 형성 요인을 분석하여 현대 여성의 다양한 미적 가치와 미의식을 이해하고자 한다. 1, 2차 세계대전을 계기로 자연스럽게 등장한 밀 리터리 패션은 20세기 초반에 여성의 사회참여와 지 위 향상으로 인해 실용성과 기능성을 추구하였고 중 반에 들어서면서 히피와 젊은 세대들에 의해 반전운 동의 일환으로 입혀져 안티패션의 의미를 내포하게 되었으며 후반에는 포스트모더 니즘으로 인해 다양성 을 추구하는 복고풍의 패션 트랜드로서 각종 컬혜션 에서 부각되었다. 그 결과 밀리터리 패션은 기존의 남성적 이미지뿐만 아니라 여성적 이미지도 표현하 게 되었다. 이러한 밀리터리 패션에 나타난 성적 이 미지는 권위적 이미지와 공격적 이미지의 남성적 이 미지와 보수적 이미지와 과시적 이미지, 관능적 이미 지의 여성적 이미지로 표현되어 나타났다. 남성적 이미지는 자유주의 페미니즘과 관련하여 남성 중심적 사고 방식에 도전하고자 하는 여성들의 자아의식이 한층 강하게 작용한 일종의 반 패션 현 상으로 권위적 이미지와 공격적 이미지로 특정지을 수 있다. 첫째, 권위적 이미지는 주로 고전적 군복과 제복의 이미지를 차용해 군복이 가지는 권위와 위엄을 표출 하였으며 남성 우월주의에 기초한 영웅주의를 가시 적으로 표현하였다. 이는 떳떳하게 자신의 위치를 세 우고자 하는 여성들의 욕구를 대변하였으며 영웅주 의와 가부장제도가 그 형성요인으로 작용하였다. 둘째, 공격적 이미지는 권위적 이미지에 대한 저 항과 기존의 성 정체성에 대한 저항으로써 전위적인 형태와 해체적인 표현으로 본래의 위엄있는 군복의 이미지를 무너뜨려 남성다웅의 표면적인 메시지를 약화시키고자 하였으며 반체제 정신, 성 정체성에 대 한 저항, 해체주의가 그 형성요인으로 작용하였다. 여성적 이미지는 급진주의 페미니즘과 관련하여 여성 본래의 성을 부각시키고 여성이 주체가 된 여 성중심적 사고로 여성의 감성적 심리를 패션을 통해 표현하고자 하였으며 보수적 이미지, 과시적 이미지, 관능적 이미지로 특징 지을 수 있다. 첫째, 보수적 이미지는 남성적 영역이라고 믿어왔 던 군복에 여성성을 강조하여 가늘고 유연한 실루엣 과 곡선적인 라인, 색채. 심플한 디테일만으로 밀리 터리 패션을 표현하여 남성중심의 이데올로기에서 벗어나 여성도 사회의 중심이 될 수 있음을 시사하 였으며 남성 권위의 추락이 그 형성요인으로 작용하 였다. 둘째, 과시적 이미지는 전통적 군복이 과거의 상 류층 엘리트들만의 아이템이었듯이 현대의 여성들은 신분과 매력의 과시를 표현하고자 금속 단추나 벨트 등 기타장식을 부각시킨 밀리터리 패션을 착용하였 으며 엘리트층에 대한 동경이 그 형성요인으로 작용하였다. 셋째, 관능적 이미지는 신체의 간접적인 노출과 직접적인 노출을 통해 여성의 신체에 의한 에로틱한 관능미를 부여하고자 하였으며 나르시시즘과 보이고 자 하는 욕구, 성적 유희가 그 형성요인으로 작용하였다. 그러므로 밀리터리 패션에 나타난 성적 이미지에 관한 연구는 패션을 통해 자아를 표현하고 미적으로 자기완성의 방편을 삼으려고 한 현대 여성들의 가치 관과 미의식을 이해하며 이를 충족시키고자 하는 패 션 트랜드와 디자인 개발에 도움이 될 것이다.

• Journal of Global Scholars of Marketing Science
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• v.15 no.3
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• pp.49-65
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• 2005

In the modem times, consumers are exposed in a plethora of advertisements either consciously or unconsciously. Generally, companies try to make eye-catching advertisements by using highly attractive models (HAM). In the case of apparel, consumers mainly collect information on fashion trends from advertisements they see in magazine, newspaper, catalogue, and television programs which are created by marketers. Therefore, the advertisements which are supplied by marketers affect consumers apparel purchasing behavior. In this study, a structural equation model is developed to examine how consumers determine the match-up suitability between models in the advertisements and the apparel they promote. As a result, we find two dimensions, sensuality and cuteness, in model attractiveness. Empirical results show that each dimension of the attractiveness plays different role in enhancing model-apparel match-up in the advertisements. Several implications of this study are discussed.

• The Research Journal of the Costume Culture
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• v.31 no.1
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• pp.91-106
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• 2023

This study examines how the concept of gender fluidity-viewing gender identity as a fluid and wide spectrum-is represented in modern knit fashion collections. The period spring/summer 2017-fall/winter 2021, when gender-related fashion keywords started attracting attention, was limited to the last five years, and the results of a case analysis focused on a total of 357 knit fashion photos are as follows. First, the androgynous compromise through the mixing of heterogeneous elements appears as a mix-and-match style due to the patchwork of heterogeneous materials and forms that borrow or share masculinity and femininity. Second, it was confirmed that the dismantling exaggeration caused by the destruction of the size and form of clothes was an avant-garde image that exaggerated the size or length of clothes or destroyed ideas and forms. Third, the exposed sensuality caused by the deformation of the fluid knitting technique was shown in the form of proudly expressing sexuality by exposing the body either using the cut-out technique or through the loose texture of the knit. Knit fashion can highlight decorative effects using handcrafted techniques and express a detailed or coarse sense of organization depending on the density. In addition, since it is possible to create a complex image by juxtaposing and mixing various knit structures, it was confirmed that it is a suitable material for expressing gender fluidity flowing between men and women in fashion.

• Journal of Food Hygiene and Safety
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• v.17 no.4
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• pp.193-200
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• 2002

Three species of fish such as yellow tail (Seriola quinqueradiata), bastard halibut (Paralichthys olivaceus) and black rockfish (Sebastes schlegeli) were exposed to the dinoflagellate, Cochlodinium polykrikoides, and quality changes of fish after death were investigated during the extended storage. The volatile basic nitrogen (VBN) and aerobic plate counts (APC) were determined in the muscles of fish, arid organoleptic change was evaluated in the kills, skins and muscles. APC in all the fish species did not change in 6 hours of storage, but increased gradually thereafter. VBN contents in the muscles continuously increased throughout the storage of fish. Slightly higher levels of APC and VBN were observed in the tested fish than control fish, which had been exposed to air until died and stored in seawater without treating C. polykrikoides. After 12 hours of storage, APC and VBN contents in the muscles did not exceed the initial spoilage limit, 10$^{5}$ CFU/g fur APC and 30 mg/100 g for VBN, in all of the fish including control fish. Organoleptic change in fish treated with C. polykrikoides did not greatly differ from the control fish. After 8 hours of storage, distinctive deterioration of muscle was detected organoleptically in the treated fish and the control fish. The compiled result indicated that moribund fish exposed to C. polykrikoides bloom should be handled properly in 6 hours of storage after death of fish.

• Food Science and Preservation
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• v.23 no.7
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• pp.960-966
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• 2016

This study was conducted to explore the potential for use of atmospheric pressure dielectric barrier discharge plasma (atmospheric pressure DBD plasma) as a non-thermal sterilization technology for microorganisms in dried red pepper. The effects of key parameters such as power, exposure time and distance on the sterilization efficiency and the quality of red dried pepper by the atmospheric pressure DBD plasma treatment were investigated. The results revealed that the plasma treatment was very effective for sterilization of Staphylococcus aureus, with 15 min of treatment at 1.0 kW and 20 mm sterilizing 82.6% of the S. aureus. Increasing the power or exposure time and decreasing the exposure distance led to improved sterilization efficiency. The atmospheric pressure DBD plasma treatment showed no effect on the ASTA (American spice trade association) value or hardness of dried red pepper. Furthermore, no effects of atmospheric pressure DBD plasma treatment were observed on the sensory properties of dried red pepper. To assess the storage stability, the dried red pepper was treated with atmospheric pressure DBD plasma (1.5 kW power, 15 min exposure time and 10 mm exposure distance), then stored for 12 weeks at $25^{\circ}C$. Consequently, the ASTA value, hardness and capsaicin concentration of dried red pepper were maintained.

• Korean Chemical Engineering Research
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• v.47 no.1
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• pp.59-64
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• 2009

This study investigated the surface characteristics of polylactic acid (PLA) film after one atmospheric pressure plasma treatment. We used de-ionized water and diiodomethane as polar and non-polar solvents, respectively, for measuring contact angles, and subsequently calculated the surface free energy of PLA film. The contact angle and free energy of PLA surface were optimized at the treatment time of 30 sec, RF-power of 70 W, Ar gas flow rate of 6 lpm and air exposure time of 5 min. We analyzed the change of chemical functional groups on the surface of PLA film through XPS and were able to observe the change of polar functional groups such as -C=O, -CO, -COO on the surface of PLA film after one atmospheric pressure plasma treatment.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.637-644
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• 2013

This study was conducted to obtain the baseline data for fermented tea with King oyster (Pleurotus eryngii) mushroom mycelium as well as to investigate the possibility of development for deodeok processing products. For this research, the physicochemical properties and antioxidant activity for fermented tea were confirmed by different roasting temperatures and roasting times. The results of the physicochemical properties, browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents, were increased with increasing roasting temperature and roasting time, whereas the pH was decreased. The results of the antioxidant activity test of fermented tea, DPPH radical-scavenging activity, FRAP and reducing power, were increased with increasing roasting temperature and roasting time. The preference of fermented tea was confirmed as being the highest when roasted at $180^{\circ}C$ for 30 min. Although fermented tea did not have a unique flavor of mushroom and burnt flavor, it had strong color, flavor and taste. For this reason, fermented tea production for high content of functional materials and high preference is possible by roasting at $180^{\circ}C$ for 30 min. As for the results of this study, the physical properties of fermented deodeok were relatively stable on high temperature exposure and furthermore, the development of a variety of foods will be possible because fermented deodeok has an antioxidant capacity.

• Horticultural Science & Technology
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• v.32 no.3
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• pp.353-358
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• 2014

Hot water dipping test was conducted for chicon to restrict red discoloration of its basal part which impairs the product value during sales. Hot water dipping treatment was given to chicon for 4 min and for 8 min at $38^{\circ}C$ and for 2 min and 4 min at $42^{\circ}C$, and for 1 min and 2 min at $45^{\circ}C$, along with control (for one min at $20^{\circ}C$). The red discoloration indices of basal part of chicon during sensory evaluation on the sixth day of storage under the storage temperature at $10^{\circ}C$ was lower at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The color change value of the basal part in chicon measured by colorimeter showed that the lowest ${\Delta}a^*$ and ${\Delta}h$ were maintained in the basal part of chicon treated at $42^{\circ}C$ for 2 min. Whereas, color changes in $42^{\circ}C$ for 2 min and $45^{\circ}C$ for 1 min treatments were significantly low as compared with that of control. The contents of total phenolic compounds which are the substances that cause red discoloration of basal part in chicon were lowest at $42^{\circ}C$ for 2 min, $42^{\circ}C$ for 4 min and $45^{\circ}C$ for 1 min treatments. The activity of phenylalanine ammonia lyase (PAL) resposible for in the synthesis of phenolic substances was the least in $42^{\circ}C$ for 2 min treatment. Whereas, PAL activity of the chicons treated a t $42^{\circ}C$ for 2 min and at $45^{\circ}C$ for 1 min were significantly lower than that of control. However, red discoloration was progressed as similar level with that of control in the basal part of chicon at $45^{\circ}C$ for 2 min. The contents of total phenolic compounds and PAL activity in this treatment were not significantly different from those in control. The polyphenol oxidase (PPO) activity which causes red discoloration of cut tissues was low in all the treatments including $42^{\circ}C$ and $45^{\circ}C$ treatment at which no inhibition effects of the red discoloration of basal part of chicon were observed. When the correlation coefficient between each investigated index was tested, most of them showed high correlation except the PPO activity and particularly and the red discoloration index and sensory evaluation ${\Delta}h$ values, and PAL activity and total phenolic compounds content were $r=0.927^{**}$, and $r=0.942^{**}$, respectively.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.195-209
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• 2003

The purpose of this study was to identify the hazard analysis critical control point on food production and transportation flow, applied to home-delivered meals for the elderly. To carry out this study, 1) pan-fried oak mushroom and meat, soy sauce glazed hair tail, and roasted dodok were selected as high nutrient and preferred foods for the elderly and 2) time, temperature, and microbiological quality(standard plate count, coliform, Salmonella spp, Vibrio parahaemolyticus, Staphylococcus spp., Escherichia coli O157:H7, and Listeria monocytogenes) were measured at various phases of the home-delivered meal production and its transportation flows. The results of this experiments are as follows: The temperature measured at cooling phases during the home-delivered meal production flows was 19.2 ∼ 20.0$^{\circ}C$ for the pan- fried oak mushroom and meat and the roasted dodok and was 24.0 ∼ 25.2$^{\circ}C$ for the soy sauce glazed hair tail. These temperature were in the potentially dangerous zone. Microbiological analysis showed that S. spp. was higher in the raw ingredients, including oak mushroom, hair tail, radish, and dodok, than the standard limit. SPC was lower than the standard limit from cooking to transportation phase, but SPC increased significantly during the cooling and packaging phase. The level of coliform detected was far lower than the standard limit and was not detected at all during the transportation phase. Few S. spp. was detected in the pan-fried oak mushroom and meat, but was found in above standards limit during the wrap packaging phase in the soy sauce glazed hair tail and roasted dodok. The level decreased rapidly during the holding and transportation phase. Sal. spp., V. parahaemolyticus, S. spp., E. coli O157:H7, and L. monocytogenes were not detected. For the pan-fried oak mushroom and meat, the critical control points were during the purchasing and receiving of raw ingredients, cooling, and packaging phases. For the soy sauce glazed hair tail and roasted dodok, the critical control points were during the purchasing and receiving of raw ingredients, preparation, cooling, and packaging phases.