• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Culinary science and hospitality research
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• v.20 no.6
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• pp.254-261
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• 2014

In order to optimize process conditions for manufacturing retorted Kimchi soup by using stationary and rotary types systems were applied for sterilization process. For investigating the differences in heat penetration characteristics during sterilization, Kimchi soup was packed into retort pouches, and sterility ($F_0$ value) at various positions in the product was measured through a wireless $F_0$ sensor. Heat penetration characteristics were significantly affected by sterilization method. From data analysis, optimum ranges of sterilization temperature and time was determined to be $120.7^{\circ}C$, 13 min for rotary type and $120.7^{\circ}C$, 20 min for stationary type. At those conditions, they had similar sterility ($F_0$ value). The results showed that rotation provides faster heat penetration and more uniform sterility than various positions of the product. These results derived a lot of advantages from related industry. For instance, many of the more viscous semi-liquid products and heat sensitive natural products could be sterilized in the lager pouch sizes without overcooking or scorching. Hence, current study suggests that rotary type retort would make it possible not only to reduce processing times as 35~45%, but also to improve the quality of product as overall taste, flavor, color, and texture with significant difference (p<0.05).

• Spatial Information Research
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• v.12 no.1
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• pp.13-27
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• 2004

The current industrial development and the increase of population in Daecheong Reservoir basin have produced a rapid increase of wastewater discharge. This has resulted in problem of water quality control and management. Although many efforts have been carried out, reservoir water quality has not significantly improved. In this sense, the development of water quality management system is required to improve reservoir water quality. The goal of this study is to design a GIS-based water quality management system for the scientific water quality control and management in the Daecheong Reservoir. For general water quality analysis, WASP5 model was applied to the Daecheong Reservoir. A sensitivity analysis was made to determine significant parameters and an optimization was made to estimate optimal values. The calibration and verification were performed by using observed water quality data for Daecheong Reservoir. A water quality management system for Daecheong Reservoir was made by connecting the WASP5 model to ArcView. It allows a Windows-based Graphic User Interface(GUI) to implement all operation with regard to water quality analysis. The proposed water quality management system has capability for the on-line data process including water quality simulation, and has a post processor far the reasonable visualization for various output. The modeling system in this study will be an efficient NGIS(National Geographic Information System) far planning of reservoir water quality management.

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.50-55
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• 2011

This paper describes methodology which enables user in order to play multiplex channel media at realtime to augment a various advertisement effect efficiently. This method implemented from the computer environment where DirectX SDK, DirectShow and MS Visual Studio 2008 etc. are established. This media player have or hide the menu interface for reads the media. The experimental data which are used in the media player is mostly video. We added the area where has the function of Banner Ticker and GIF Animation in the media player in order augmenting an advertisement effect. All medias come to separate with video and audio by Splitter. Then that respectively execute Decoder and Render. Also the media player are possible video mixing using an alpha channel. This paper used VMR-9 of DirectShow for this. The player which sees to use multiplex channel, to remake the various medias simultaneously. Therefore, this player which sees advertisement effect of the form which is various positively in the users, has the advantage which is the possibility to recognize. This paper use tried the media player using experimental data and compare the existing media player and the media player which proposes from functional differences for an advertisement effect.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.32-50
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• 2010

The empirical objectives of this study include, firstly, to identify the underlying dimensions in food tourism, secondly, to identify and test the tourists' characteristic variables that explain participation in food tourism, and finally to examine the relationship between food tourism and the characteristic variables. Derived from existing food tourism literature, three underlying dimensions of activities in food tourism are given; (1) dining at restaurants serving local cuisine, (2) purchasing local food products, and (3) dining at high quality restaurants. Four valid conceptual variables were used to test whether there are significant relationships between them and food tourism variables. They are food neophobia, variety-seeking, hedonic consumption, and identity affirmation. Based on the survey responses from 164 tourists visiting Kanghwa-do, Namisum, and Yongjong-do, multi-regression analysis was employed. The findings suggested that there were negative relationships between food neophobia and all other dimensions in food tourism. In addition, variety seeking, identity affirmation, and hedonism have positive influence on the dimensions of food tourism. Therefore, utilizing various culinary cultures, food tourism activities with increasing the availability and branding of indigenous local dishes are strongly advised to the destinations concentrating in the food tourism market.

• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.90-98
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• 2010

This paper describes methodology which enables user in order to generate facial expression animation of caricature which applies a facial motion data in the vector based caricature. This method which sees was embodied with the plug-in of illustrator. And It is equipping the user interface of separate way. The data which is used in experiment attaches 28 small-sized markers in important muscular part of the actor face and captured the multiple many expression which is various with Facial Tracker. The caricature was produced in the bezier curve form which has a respectively control point from location of the important marker which attaches in the face of the actor when motion capturing to connection with motion data and the region which is identical. The facial motion data compares in the caricature and the spatial scale went through a motion calibration process too because of size. And with the user letting the control did possibly at any time. In order connecting the caricature and the markers also, we did possibly with the click the corresponding region of the caricature, after the user selects each name of the face region from the menu. Finally, this paper used a user interface of illustrator and in order for the caricature facial expression animation generation which applies a facial motion data in the vector based caricature to be possible.

• Knowledge Management Research
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• v.21 no.3
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• pp.177-195
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• 2020

The social consciousness on fake reviews has triggered researchers to suggest ways to cope with them by analyzing contents of fake reviews or finding ways to discover them by means of structural characteristics of them. This research tried to collect data from blog posts in Naver and detect habitual patterns users use unconsciously by variables extracted from blogs and blog posts by a machine learning model and wanted to use the technique in predicting fake reviews. Data analysis showed that there was a very high relationship between the number of all the posts registered in the blog of the writer of the related writing and the date when it was registered. And, it was found that, as model to detect advertising reviews, Random Forest is the most suitable. If a review is predicted to be an advertising one by the model suggested in this research, it is very likely that it is fake review, and that it violates the guidelines on investigation into markings and advertising regarding recommendation and guarantee in the Law of Marking and Advertising. The fact that, instead of using analysis of morphemes in contents of writings, this research adopts behavior analysis of the writer, and, based on such an approach, collects characteristic data of blogs and blog posts not by manual works, but by automated system, and discerns whether a certain writing is advertising or not is expected to have positive effects on improving efficiency and effectiveness in detecting fake reviews.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1998.11a
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• pp.25-29
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• 1998

본 논문은 얼굴 인식 또는 표정 인식 분야에 있어서 중요한 특징을 나타내는 얼굴과 얼굴의 주요소인 눈과 입, 눈썹의 영역 추출 및 그의 윤곽선·추출에 관한 방법을 제시한다. 얼굴요소의 영역 추출은 엣지 정보와 이진화 영상을 병합하여 이용한 프로젝션 분석을 통하여 얼굴 및 각 얼굴요소를 포함하는 최소포함사각형(MER: Minimum Enclosing Rectangle)을 추출하였다. 얼굴 영상에 관련된 윤곽선 연구에는 가변 템플릿(Deformable Template), 스네이크(Snakes: Active Contour Model)를 이용하는 연구들이 이루어지고 있는데 가변 템플릿 방법은 수행시간이 느리고 추출된 윤곽선의 모양이 획일 된 모양을 갖는 특성이 있다. 본 논문에서는 사람마다 얼굴요소의 모양의 개인차가 반영되고 빠른 수렴을 할 수 있는 스네이크 모델을 정의하여 눈, 입, 눈썹, 얼굴의 윤곽선 추출 실험을 하였다. 또한 스네이크는 초기 윤곽선의 설정이 윤곽선의 추출 곁과에 큰 영향을 미치므로, 초기 윤곽선의 설정 과정이 매우 중요하다. 본 논문에서는 얼굴 및 각 얼굴요소를 포함하는 각각의 최소 포함 사각형(MER)을 추출하고, 이 추출된 MER 내에서 얼굴 및 각 얼굴요소의 일반적인 모양을 초기 윤곽선으로 설정하는 방법을 사용하였다. 실험결과 눈, 입, 얼굴의 MER의 추출은 모두 성공하였고, 눈썹이 흐린 사람들의 경우에만 눈썹의 MER추출이 졸지 않았다. 추출된 MER을 기반으로 하여 스네이크 모델을 적용한 결과, 눈, 입, 눈썹, 얼굴의 다양한 모양을 반영한 윤곽선 추출 결과를 보였다. 특히 눈의 경우는 1차 유도 엣지 연산자에 의한 엣지 와 2차 유도 연산자를 이용한 영점 교차점(Zero Crossing)과 병합한 에너지 함수를 설정하여 보다 더 나은 윤곽선 추출 결과를 보였다. 얼굴의 윤곽선의 경우도 엣지 값과 명도 값을 병합한 에너지 함수에 의해 비교적 정확한 결과를 얻을 수 있었다.잘 동작하였다.되는 데이타를 입력한후 마우스로 원하는 작업의 메뉴를 선택하면 된다. 방법을 타액과 혈청내 testosterone 농도 측정에 응용하여 RIA의 결과와 비교하여 본 바 상관관계가 타액에서 r=0.969, 혈청에서 r=0.990으로 두 결과가 잘 일치하였다. 본 실험에서 측정된 한국인 여성의 타액내 testosterone농도는 107.7$\pm$12.0 pmol／l이었고, 남성의 타액내 농도는 274.2$\pm$22.1 pmol／l이었다. 이상의 결과로 보아 본 연구에서 정립된 EIA 방법은 RIA를 대신하여 소규모의 실험실에서도 활용할 수 있을 것으로 사려된다.또한 상실기 이후 배아에서 합성되며, 발생시기에 따라 그 영향이 다르고 팽창과 부화에 관여하는 것으로 사료된다. 더욱이, 조선의 ${\ulcorner}$구성교육${\lrcorner}$이 조선총독부의 관리하에서 실행되었다는 것을, 당시의 사범학교를 중심으로 한 교육조직을 기술한 문헌에 의해 규명시켰다.nd of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of this study is to look into the origin of the letter designs in the Chinese character culture

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Journal of Digital Convergence
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• v.19 no.10
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• pp.411-418
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• 2021

In this study, information search methods and user interface types provided to users were investigated for the top 100 e-commerce services selected by Statista and the National Retail Federation. And the characteristics of each type were derived by analyzing the interaction method of the user's manipulation with the visualization elements constituting the interface. The research results are as follows. First, as the information provision method, spread format was more often used as the number and hierarchy of information increased, and drop-down and mega menu methods were used more often as the number and hierarchy of information decreased. Second, as a visual classification method according to the information hierarchy, the background color, font change, and line were often used, and there were many cases where the background color and line were used at the same time. Third, there were various elements such as background color, text color, and line as an interaction method for user manipulation, and two or more of them were applied at the same time the most. This study is meaningful in that it defines the characteristics of each type through the analysis of the types of interfaces for e-commerce information search and items that can be the selection criteria for detailed elements.