• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.4
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• pp.179-193
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• 2021

As pets such as dogs and cats have been accepted as family members and companions, calling them companion animals has become more and more common. As the trend of identifying companion animals with humans and treating them as members of a family is spreading, people are more concerned about food, health, and leisure for companion animals, searching for expensive products, and accelerating the growth of related businesses. This study collected data by conducting an online questionnaire targeting customers who visited online companion animal shopping malls. Data collected only for people who have purchased companion animals at least once in online shopping malls for companion animals were used for empirical analysis. Questionnaires from 205 people were collected, but a total of 198 copies were used for the analysis, excluding the questionnaire that gave an insincere response. The results are as follows. First, through exploratory factor analysis, it was confirmed that the service quality factors of the online shopping mall for companion animals consisted of four dimensions: communication-transaction, safe security, design, and information provision. Second, it was found that communication-transactions, information provision, design, and safe security, which are the service quality factors for companion animal online shopping malls, all have a significant positive (+) effect on customer satisfaction. Third, it was confirmed that customer satisfaction in online shopping malls for companion animals had a significant positive (+) effect on loyalty. Fourth, in the relationships between service quality factors (communication transaction, safety security, design, information provision) and loyalty of companion animal online shopping mall, it was confirmed that customer satisfaction has complete mediating effects.

• Food Science and Preservation
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• v.24 no.2
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• pp.181-186
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• 2017

This study was conducted to investigate the weight loss, firmness, external color and vitamin C (VC) content of tomatoes (Lycopersicon esculentum) using non-destructive method to measure identical tomato samples during 15 days storage at low temperature and high humidity. Tomatoes were harvested at the light red stage, sorted, box packed and then stored in thermo-hygrostat ($10{\pm}1^{\circ}C$, $90{\pm}10%RH$). The quality changes in weight loss, firmness and external color were measured every 3 day interval. Weight loss was increased by $1.13{\pm}0.15%$, but it may not be considered to affect quality. Surface color of fruit was changed, especially in lightness and hue angle value. The color values were analyzed by analysis of variance (ANOVA), and the results were significant (p<0.001). Firmness of fruit declined during storage, but it did not decrease in direct proportion. On the storage of day 15, firmness was decreased to 40% of initial state. At last, all the experiment data are summarized and the relationship between firmness and weight loss is analyzed to construct a linear regression mathematical model that can predict the weight loss with the firmness value measured by non-destructive method. This research result could be useful in helping tomato exporters and suppliers to get real-time quality factor by using proposed method and regression model.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.355-361
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• 2009

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and $250^{\circ}C$), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at $250^{\circ}C$ for 25 min had the highest mean value of total PAHs (4.66 ${\mu}g$/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.351-357
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• 2016

Cultural tourism product that has its theme of Taekwondo which is the representative traditional martial arts of Korea possessing over 50 million people doing Taekwondo worldwide has high marketability and usefulness. By this, the researcher is trying to implement design development expecting transition to new perception on the cultural product by qualitative growth of productivity quality, popularization of crafted products, comsumer oriented product development by deciding cultural product production fit for Taekwondo concept based on the participation of tourism activity of Taekwondo institute by visitors and tourists of Taekwondo institute. Firstly, storybook containing spirit and story of Taekwondo, secondly general rack for pencils or candles, thirdly mini memo in universal price which is practical and sophisticated. With the perception of necessity and possibility to use Taekwondo-related cultural tourist product, by aggressively using the product as the souvenir of Muju Taekwondo institute to promote Taekwondo, we hope that the product will help to create value, which differs from existing cultural tourist products.

• Journal of the Korean Society for information Management
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• v.20 no.2
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• pp.93-112
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• 2003

A public information system is being expanded, along with the advance of information technology, to strengthen national competitiveness and provide people with better services. And there also is a growin need for the better performance of that system, as a tremendous amount of public financial resources is invested in that. To address that need, it's required to make an evaluation of its efficiency on a regular basis to identify its problems and make it work better. The purpose of this study was, accordinglu, to examine the quality of data and services provided by the Work-Net, a Web-based public employment information system. The subjects in this study were 102 users of it, and the system was evaluated in terms of content, accuracy, timeliness, display format, ease of use and customer support. For data analysis, t-test and one-way ANOVA were implemented to find out the general characteristics of the users, and to see Whether or not their view was different according to the type of information they searched for. The findings of this study are expected to lay some foundation for intensifying the efficiency of the public and private employment information systems.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.339-345
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• 2020

In the field of defense, one-shot devices such as missiles are stored for a long period of time after they are manufactured, so it is essential to predict their storage life. A study was conducted to find the shelf life of a Li-ion battery used in one-shot devices. To do this, a Li-ion battery that has been used in weapon systems for more than 5 years was secured. A non-functional test was performed on the battery to check for external changes or failures. After the non-functional test, a discharge test was performed to measure the performance after storing it. Through the test, the performance was checked, including the initial charging voltage, discharge time, and battery temperature, and the trend of the change was identified. An F-test, One-way ANOVA, and regression analysis were performed to verify the aging, and the shelf life of the battery was estimated by an approximation formula that was derived through a regression analysis. As a result of the ANOVA, the p-value was less than the reference value of 0.05, and the performance of the battery decreased by more than 15% after a certain period of time. This change is assumed to result from the change in physical properties of the lithium polymer cell.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.11-22
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• 2017

This study is focused on five franchise snack bars to create an effective marketing strategy by analyzing the competitive relationships among them and by grasping selection properties that satisfy customers. Discriminant Analysis was utilized to suggest methodological frameworks, and the results show three factors (food quality, employees' service, and physical environment) were extracted that contains twenty five questions. A one-way analysis of variance (ANOVA) was carried out in order to verify if there were statistically meaningful differences in the Franchise snack bars, and post hoc comparisons were conducted using the Duncan method. In addition, Multidimensional Scaling (MDS) was used to measure brand similarity, selection attributes, and brand preferences. The results of the analysis show that Addal had the highest scores on average in all three factors (food quality, employees' service, and physical environment), Bong-Gus Babberger had two higher scored factors (employees' service and physical environment) than the average, and Gobongmin kimbab had also two higher scored factors (food quality and physical environment) than the average. Kimbab chunguk appeared to have lower scores than the average in all three factors (food quality, employees's service, and physical environment). The findings of this study provide a useful positioning map of competitiveness among five brands and offer practical marketing proposals.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.21-26
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• 2009

Polycyclic aromatic hydrocarbon(PAH) contents were evaluated in sesame oils from sesame seeds of different origins and in commercial samples using HPLC with fluorescence detection. The sesame seeds, which had been harvested from India, China, and Korea, were roasted at $250^{\circ}C$ for 25 min, and the commercial sesame oils were purchased from a local market. The recoveries for eight PAHs spiked into the sesame oils ranged from 80.2 to 99.2%. The mean levels of total PAHs in the sesame oils harvested from China, Korea, and India were 3.97, 1.57, and 1.20 ${\mu}g$/kg, respectively. The PAH contents in the commercial sesame oils ranged from 0.79 to 2.15 ${\mu}g$/kg.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.57-73
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• 2011

This study was conducted to examine the overall perception of importance and possibility of Korean food and globalization of Korean food. Analyzing the factors influencing globalization of Korean food, this study suggests development strategies and basic data for globalization of Korean food and development of high skilled manpower. The survey was carried out from April 1, 2011 to April 30, 2011, targeting students majoring in foodservice, who will play a key role in globalization of Korean Food. Analysis methods included frequency analysis, descriptive statistics, t-test, ANOVA, factor analysis, correlation analysis, and multiple regression analysis. The findings are summarized as follows: (1) Students recognized Korean food as a nutritionally balanced healthy food. (2) Standardization of Korean cuisine and food names was the most important. (3) Students were very interested in globalization of Korean Food. (4) Perception of Korean food and its globalization were significantly different according to the levels of education. (5) As a result of analyzing the effect on globalization, quality and healthfulness of Korean food had a positive effect on globalization of Korean food.