• The Journal of Korean society of community based occupational therapy
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• v.10 no.3
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• pp.1-13
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• 2020

Objective : The purpose of this study is to present an analysis model in developing an inclusive response for safety hazards and disaster preventive information system for vulnerable people to the disaster including persons with disabilities, and those with specific needs. Methods : In this study, the persona analysis method is used to analyze fictitious characters that correspond to various characteristics such as age, disability, environment, occupation, etc. in terms of the scenario of some particular disaster subjects. Based on the user's communication problems derived from the persona analysis, focused group interview and ICF based analysis were implemented to identify needs and arbitration methods. Results : The needs from persona analysis and ICF-based communication items analysis identifies the factors that make each fictitious character difficult in terms of communication in obtaining the benefits consistent with the purpose of the service. The study derives service requirements that can provide arbitration or facilitation methods to increase communication ability of the users. Conclusion : Through the persona analysis method, difficulties that could occur when receiving disaster information using communication devices were identified and analyzed in conjunction with communication problems described in the ICF. In building information services for the prevention of safety hazards and disasters, this study presented a model that uses the persona analysis method and the ICF classification system to derive user requirements for accessible information system.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.113-125
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• 2004

Effect of microwave radiation on physico-chemical properties of cor'n starches was studied. Waxy com, com and high amylose com starches of varying moisture content(20～35%) were subjected to microwave processing(2450MHz) at $120^{\circ}$ and the experimental starch samples were examined by a X-ray diffractometry, rapid viscosity analyzer(RVA) and. with the samples in temperature was observed and the peaks of high amylose com starches at $2^{\circ}$=5.0, 15.0 and $23.0^{\circ}$, were disappeared indicating the melting of crystallines while those of com and waxy com had not changed. A change in gelatinization pattern was observed in the case of corn starches from type A with nearly no peak-viscosity and breakdown to type C. Except a decreased viscosity, no change was observed in those of waxy com starches.