• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.524-528
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• 2005

The purpose of this study is to investigate the quality characteristic of cholesterol free milk helping the reduction of serum cholesterol. Cholesterol free milk stored at $10\pm1^{\circ}C$ was evaluated with general analysis, stability, cholesterol, microorganism, aflatoxin $M_1$, antibiotic, antibacterial agent, color, and sensory evaluation. Animal fat contents were significant (p<0.05), but normal values. Quality characteristics of alcohol test, freezing point, and somatic cell count were general milk data with stability. Cholesterol content, microorganism, and aflatoxin MI were not detected. Also antibiotic and antibacterial agent residues were not detected by Parallux, Charm II, TTC II, and Eclipse method. Color of CFM1 was significant, while CFM2 was similar with conventional milk. Compared to control milk made by conventional way, QDA scores of color and mouthfeel in CFM1 were significantly different, whereas CFM2 did not show any significant. These Quality characteristic results suggested that health-oriented cholesterol free milk would be made by food additive.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.5097-5104
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• 2013

To derive implication for marketing strategy for Korean cosmetic products in China, an analysis was conducted on the difference in quality perception and purchase behavior between two groups of Chinese women classified by their awareness of Korean Wave. Analytical methods including k-means clustering method, independent samples t-test, factor analysis were applied on the survey results of Chinese women residing in Guangzhou city. The positive impact of Korean Wave on quality perception and brand image is much stronger for higher awareness group, compared against for lower awareness group, that leads to higher product satisfaction and willingness to recommend purchases. Thus, marketing strategies need to be adjusted based on the difference in customers awareness of Korean Wave. However, the low price is the primary inducement for purchases for both groups, increased efforts to enhance brand image and product quality as premium products is strongly required, together with the utilization of Koran Wave.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.681-689
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• 2006

This study examined changes in the characteristics of Aralia Kimchi made using different CaCl$_2$ treatments and seasonings by documenting changes occurring in the course of preparation and preservation. The result exhibited no visible changes in the degree of pH, acidity or salinity in the various Kimchi sample. The total number of bacterium and lactobacillus increased gradually in the early stage of preservation and then showed an accelerated growth until the 42$^{nd}$ day, after which a plateau was maintained to the 56$^{th}$ day followed by a downturn trend to the 70$^{th}$ day. No visible change in color was observed during the preservation period while the sample treated with CaCl$_2$ exhibited a higher degree of hardness than its untreated counterpart, although no distinctive difference was noted in the sensory test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1499-1512
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• 2013

The purpose of this study was to compare the coffee shop visits of Koreans and Mongolians, and to determine the quality attributes that should be managed by Importance-Performance Analysis (IPA). The survey was conducted in Seoul and the Gyeonggi Province of Korea, and at Ulaanbaatar in Mongolia from April to May 2012. The questionnaire was distributed to 380 Koreans and 380 Mongolians, with 253 and 250 responses from the Koreans and Mongolians, respectively, used for statistical analyses. From the results, Koreans visited coffee shops more frequently than Mongolians, with both groups mainly visiting a coffee shop with friends. Koreans also spent more time in a coffee shop than Mongolians. In addition, they generally used a coffee shop, regardless of time. In terms of coffee preference, Koreans preferred Americano and Mongolians preferred Espresso. The most frequently stated purpose of Koreans for visiting a coffee shop was to rest, while Mongolians typically visited to drink coffee. The general price range respondents spent on coffee was less than 4~8 thousand won for the Koreans and 2~4 thousand won for the Mongolians. Both Koreans and Mongolians obtained information about coffee shops from recommendations. According to the IPA results of 20 quality attributes of coffee shops, the selection attributes with high importance but low satisfaction were quality, price, and kindness for Koreans, but none of the attributes was found for Mongolians.

• Journal of Information Technology and Architecture
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• v.10 no.4
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• pp.467-478
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• 2013

The necessity of research for EA service and performance is surfacing while nation-level and individual agency level performances utilizing Government-wide EA information. In this study, performance model for EA service has been developed categorizing characteristic elements of EA as service. And weight differences between quality items that constitute performance model have been calculated using AHP analysis method. To achieve the stated, SERVQUAL applied performance model for EA service has been developed working through logical reasoning and a broad range of theoretical studies concerning EA service. Moreover, relative weight differences between quality items that constitute the model have been calculated. The results of weight analysis find that importance differences between quality items in order of significance are as follows: EA administrator > EA information > EA education > EA policy > EA operating system. This study, as the nation's first research to graft the public-sector EA service onto SERVQUAL Model that is capturing remarkable attention, has considerable practical and theoretical implications.

• Smart Media Journal
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• v.13 no.7
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• pp.27-35
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• 2024

Since COVID-19, the education industry has shifted many of its activities to non-face-to-face channels, and many programs are still being conducted in non-face-to-face channels during the endemic. This study aims to analyze the quality factors affecting user satisfaction of synchronous and asynchronous channels operated non-face-to-face and compare the differences between the two channels. For this purpose, we analyzed the reviews of graduate students of the same content in the synchronous and asynchronous channels at H University in Seoul, Korea. The non-face-to-face learning quality factors derived through topic modeling are educational system quality, content quality, instructor quality, and expectation confirmation, and their effects on user satisfaction were empirically analyzed through survey responses related to these quality factors. The results showed that all of the quality factors had a significant positive effect on satisfaction, and there were significant differences in satisfaction factors between the two channels. This study is significant in that it suggests that improving the content itself for synchronous channels and improving the convenience of the program operation system for asynchronous channels is effective in improving user satisfaction.

• Proceedings of the Korean Society of Grassland Science Conference
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• 1999.06a
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• pp.98-98
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• 1999

본 시험은 호밀 라운드베일 사일리지 제조시 수확시 숙기 및 비닐색이 사일리지 품질에 미치는 영향을 비교하기 위하여 수행되었다. 저장 2개월 후의 일반조성분 함량은 수확시 숙기간에는 유의성이 있었으나 비닐 색간에는 유의적인 차이를 보이지 않았다. 백색비닐을 사용한 경우 IVDMD가 흑색이나 녹색을 사용한 경우보다 높았지만 통계적 유의성은 없었다. pH는 백색이 유의적으로 낮게 나타났으며 흑색과 녹색 비닐간에는 차이가 없었다.(중략)

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.193-195
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• 2005

본 실험은 ISP, CSP의 대체제로서의 wheat fiber첨가가 meat batter의 품질에 미치는 영향을 조사하였다. Meat batter에서 control은 처리구와 비교하여 가열감량, 보수력, 유화안정성, 물성, 점도에서 유의적인 차이가 있었다. Meat batter에 wheat fiber를 첨가하였을 경우, ISP, CSP를 첨가한 처리구와 비교하여 pH, 보수력, 육색, 유화안정성, springiness, cohesiveness는 유의적인 차이가 나타나지 않았으며, 가열감량과 점도, hardness는 다른 첨가제와 비교하여 wheat fiber가 유의적으로 낮은 결과를 나타내었다. 이상의 결과 ISP, CSP의 대체제로 wheat fiber를 첨가한다면 meat batter의 품질에 영향을 주지 않으며, 경제적인 측면에서 제품의 단가를 절감할 수 있을 것으로 생각된다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.209.2-209
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• 2003

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹 쌀가루를 우리밀가루에 10~30% 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 12.38~15.59$\mu\textrm{m}$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20% 농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• The Journal of the Korea Contents Association
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• v.21 no.8
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• pp.177-183
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• 2021

This empirical study aims to find the factors to affect purchasing dairy products between the expert group and consumer group and also find the difference between the groups and the reasons, using AHP. Based on the results of the previous studies, four main factors were selected and they are products, marketing, quality, and social factors. Then, we surveyed the groups of consumers and experts, conducted AHP analysis, and compared the gaps between the groups. The factor of marketing, especially the sub-factor of brand, was found out the most biggest difference, followed by the sub-factor of hygiene in the factor of quality. The results of this study can contribute to the dairy industry to see the difference between the expert and consumer groups' choices.