• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.238-247
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• 2006

The purpose of this study was to evaluate school dieticians' performance of nutritional quality control, and further to establish effective and objective standards of nutritional quality control. Data for this study came from 200 school dieticians' responses in the Chungbuk area. The total quality management (TQM)-based questionnaire was structured. The questionnaire consisted of the following four fields (1) performance of nutritional quality control, (2) performance of stepwise food production to maximize nutrient preservation rate, (3) management of documents and records related to nutritional quality control, and (4) other relating matters. The items of the questionnaire were measured on a five-point Likert scale which ranged from 'strongly agree' to 'strongly disagree'. First, the analysis indicated that school dieticians performed 'least' on human resource management', 'mediocre' on nutritional quality control, and best on 'leadership'. Second, the analysis on performance of stepwise food production to maximize nutrient preservation rate showed that dieticians considerably endeavored to maximize nutrients of cooked food, but it was found out that the most of nutrient destruction can be caused by heating during cooking. Third, the result showed that the systematic use of documents and records for nutritional quality control was not sufficiently accomplished, especially in the production phase of food. In addition, the measure by the Pearson correlation coefficient indicated that there was a significant relationship between performance of nutritional quality control and performance of stepwise food production to maximize nutrient preservation rate, and between performance of nutritional quality control and management of documents and records related to nutritional quality control. Finally, the findings of this study suggest that more effort should be exerted to carefully establish TQM-based standards for the improvement of nutritionary quality.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.233-240
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• 2018

This study examines whether there is a difference in satisfaction according to understanding level and participation level as well as the question of what kind of difference in consulting result. As a result of analyzing the model using the structural equation, it was confirmed that even if the quality of the consulting service was high, the satisfaction of the consulting company would be lowered if the contents were not understood or the participation was low. In other words, it was confirmed that service quality and satisfaction level of consultants were influenced by understanding and participation of company. The result implies that the high level consulting services of the consultants are also important, but in order to understand the understanding and participation of the consulting firms also affects the consulting satisfaction, and to increase the consulting performance, It is necessary to make aggressive effort to implement a corporate culture that can raise the level of education.

• The KIPS Transactions:PartB
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• v.17B no.4
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• pp.275-286
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• 2010

Reversible watermarking which can preserve the original quality of the digital contents and protect the copyright has been studied actively. Especially, in medical, military, and art fields, the need for reversible watermarking is increasing. This paper proposes a high-capacity reversible watermarking through predicted error expansion and error estimation compensation. Watermark is embedded by expanding the difference histogram between the original value and the predicted value. Differently from previous methods calculating the difference between adjacent pixels, the presented method calculates the difference between the original value and the predicted value, and that increases the number of the histogram value, where the watermark is embedded. As a result, the high capacity is achieved. The inserted watermark is extracted by restoring the histogram between the original value and the predicted value. To prove the performance, the presented algorithm is compared with other previous methods on various test images. The result supports that the presented algorithm has a perfect reversibility, a high image quality, and a high capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.859-867
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• 2014

This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to $Z_{11}$ (acridity) of -0.914 and the regression equation for sensorial palatability (Y) was $Y=12.3806-0.8284Z_{10}(sourness)-0.7957Z_{11}(acridity)$ with a coefficient of 0.9140.

• Journal of Bio-Environment Control
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• v.6 no.2
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• pp.97-102
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• 1997

To investigate the effect of nitrogen level on the yield and quality of watermelon(Citrullus vulgaris S. cv. Bocksubak), N levels of 250, 200, 140, and 0kg/ha with the conventional amount of K and P supply non-fertilization treatments were compared one anther. Plant height, leaf area, fresh weight and dry weight were better in nitrogen application treatments than no nitrogen and non- fertilization treatments. But there was no significant difference between nitrogen levels. Yield and fruit setting ratio were the highest in N level of 140kg/ha. Fruit weight was increased by N application, and soluble solids content was the highest as 12.5 $^{\circ}$Bx in N level of 140kg/ha. Nitrogen content of leaves was increased with the applied nitrogen amount and highest at the middle stage of growth. P content was no significant difference between treatments. Ca content was increased with the applied nitrogen amount and highest at the late stage of growth.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.3
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• pp.201-206
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• 2016

Consumers are more aware of their health and more conscious of environmental conditions nowadays. As such, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aims to compare quality characteristics and antioxidant activities between organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage. The conventionally grown leafy and stem vegetables showed significantly (p<0.05) higher weights and lengths. There was no significant difference in moisture contents of organically and conventionally grown vegetables. The L (lightness), a (redness), and b (yellowness) values of organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage showed significant differences (p<0.05). Conventionally grown perilla leaf, leaf lettuce, and broccoli showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities. Overall, the quality characteristics of conventionally grown leafy and stem vegetables were higher than those of organically grown ones. On the other hand, antioxidant activities of organically grown leafy and stem vegetables were higher than those of conventionally grown ones. Further studies are recommended to evaluate other differences such as flavor, organic acid, polyphenol, vitamin, mineral, and bioactivity compounds between organically and conventionally grown vegetables.

• Journal of the Korea Convergence Society
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• v.7 no.6
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• pp.35-41
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• 2016

As software is very important, modern men are interesting software quality testing. In this paper, we analyze the Internation standard and Test data, so, we propose the testing method by analysing testing data. We compare ISO/IEC 9126-2 testing model with ISO/IEC 25023 testing model. On the basis of ISO/IEC 25023, we classify the test data and we analyze the difference of International Standard to functionality, reliability, usability, efficiency, maintainability, portability, compatability, and security. By reality 331 testing data, we classify test data, and analyze difference according to sex. We find regression model by functionality, usability and testing date and we prove difference of testing date and the number of error by tester. Also, we prove difference of the number of error in software type.

• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.412-420
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• 2010

With increased complexity of product and market, the phenomenon that a consumer get paradoxical attitude toward marketing object has been increased. And this phenomenon eventually affects the relationship between consumer and product. In this study we tried to find more paradoxical phenomenon and understand consumer behavior confronting these situations when they buy agro-product based on ground theory methodology. According to the results, consumer's expectation and purchase experience can promote quality paradox experience during confronting various marketing activities such as price, product, promotion, place. Also these experience can cause quality paradox related interaction and communication even though there could be differences in their experience according to demographic characteristics, personal preference, and risk perception. Consumer will develop multiple strategies against quality paradox to manage the uncomfortable paradox experiences.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.4
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• pp.957-964
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• 2014

This study analyzes the influence of the service quality of Chinese internet shopping mall on the customer satisfaction. This study also analyzes the influence of the customer satisfaction on the repurchase intention. Then this study examines whether there is a difference among the influences of the service quality on the customer satisfaction depending on the types of shopping mall and the users' traits. As a result, when it comes to the service quality, responsiveness and empathy influence customer satisfaction and the customer satisfaction influences repurchase intention similarly. And this research reveals that the service quality can differently influence on the customer satisfaction depending on the types of shopping mall and the users' gender and ages. And then the implication in accordance with analyses result is mentioned.