• 대한영양사협회학술지
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• 제13권1호
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• 한국융합학회논문지
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• 제8권11호
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• pp.7-13
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• 2017

최근 다양한 기기들이 사용되면서 원격으로 서비스를 제공받는 클라우드 컴퓨팅 기술이 사회적으로 대두되고 있다. 그러나, 몇몇 사용자들이 악의적인 목적을 가지고 클라우드 컴퓨팅 서비스를 제공받으려는 시도가 증가하고 있다. 본 논문에서는 클라우드 환경에서 서버에 접근하는 사용자의 인증 접근을 손쉽게 하기 위해서 속성 기반의 다단계 계층 접근 방법을 제안한다. 제안 방법은 사용자의 속성 값을 일정한 규칙에 따라 속성 값들을 계층적으로 분산 배치하여 서버의 효율성뿐만 아니라 안전성을 향상시켰다. 성능평가 결과, 제안방법은 기존 기법보다 속성수에 따른 인증 정확도가 평균 15.8% 이상 높게 나타났고, 사용자 수 증가에 따른 서버의 인증 지연 시간은 평균 10.7% 단축되었다. 사용자의 속성 수가 증가할수록 오버헤드 변화가 기존 기법보다 평균 8.5% 낮은 결과를 얻었다.

• 한국조경학회지
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• 제33권4호
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• pp.71-78
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• 2005

The purpose of this study is the practical application of landscape ecological indices to establishment of eco-village planning methodology. Planning an eco-village has to be carried out in the boundary of a small watershed that is defined by homogeneous ecological character. Because the small watershed is a landscape unit it can have unique ecological character. On this viewpoint, the spatial structure is analyzed by the ecological attributes of form, distribution arrangement and composition of the sub-landscape units. Among all of the sub-landscape units, a green tract of land is the main subject of the analyzing entity. Woodland or forest as a green tract of land is a source of biological species and materials. Therefore the ecological attributes of green patches are especially analyzed by landscape ecological indices. The selected landscape ecological indices are elongation, lobes, interior area ratio, convolution of perimeter and proximity of the green patches. These indices represent the state of ecological conditions and they will be the evaluation factors of the landscape ecological planning. These frameworks for landscape ecological planning apply to Obok and Ganggeum villages in Wanju-gun, Korea. A proposed planning was evaluated by the selected landscape ecological indices. Among the selected landscape ecological indices of green patches, perimeter convolution and proximity were increased. It means that the ecological condition of peen paches will be mon sound and green areas of the village will be expanded naturally. In addition to this connectivities among green patches will also be improved.

• 한국식품조리과학회지
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• 제30권2호
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• pp.129-138
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• 2014

This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, $14.00{\sim}17.33^{\circ}Brix$ for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.

• 한국축산식품학회지
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• 제38권3호
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• pp.593-605
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• 2018

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature ($4{\pm}1^{\circ}C$) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on $42^{nd}$ day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

• 한국콘텐츠학회논문지
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• 제12권2호
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• pp.182-195
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• 2012

사진은 다양한 목적으로 활용되지만 특히 설득의 도구로 큰 역할을 한다. 사진은 실제를 재현하는 매체라는 독특한 특성 때문에 비교적 설득이 용이하다. 본 논문은 의사 결정에 있어 중요한 역할을 하는 감성을 사진이라는 매체에 대입하여 설득의 역할을 강화하는데 그 목적이 있다. 이를 위해 사진 이미지의 감성구조를 파악하여 긍정적인 감성을 유발하는 요인을 구체적으로 도출하고자 하였다. 특히 사진 이미지의 감성을 구성하는 여러 가지 요인들에 내포적 의미를 부여하고 다양한 요인에 대해 우선순위를 정하여 서열화하는 연구를 수행하여 연구 결과에 대한 실질적인 활용도를 높일 수 있도록 하였다. 사진의 감성은 다양한 원인에 따라 다르게 인지되는데, 사진을 촬영한 대상과 사진을 구성하고 있는 구체적인 화질 속성의 영향이 크다. 따라서 본 논문에서는 다양한 촬영 대상과 화질 속성을 갖는 이미지를 실험 자극으로 활용하여 보다 범용적이고 구체적인 결과를 얻을 수 있도록 하였다.

• 동아시아식생활학회지
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• 제22권6호
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• 한국항만경제학회지
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• 제25권1호
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• pp.47-62
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• 2009

본 연구는 SERVQUAL 모형을 근간으로 광양항 컨테이너터미널 운영사의 물류서비스 품질을 평가하기 위해 모형을 설정하고, AHP를 이용하여 상대적 중요도를 도출하였으며, 이를 바탕으로 FUZZY 기법을 이용하여 광양항 터미널 운영사의 경쟁력을 평가하였다. 연구결과, 물류서비스 품질요인 중에서는 확신성이, 하위수준에서는 안전설비가 가장 중요한 요인으로 추출되었다. 또한 이용자 집단(선사 및 운송사)과 운영자 집단(터미널 운영사)간 물류서비스 품질 속성 중요도 평가에 차이가 있음을 밝혔으며, 광양항 터미널 운영사의 물류서비스 품질 경쟁력을 비교 평가한 후, 향후 컨테이너터미널 운영사에 대한 개선 방안과 시사점을 제시하였다.

• 한국산학기술학회논문지
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• 제16권11호
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• pp.7971-7977
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• 2015

본 논문은 기업의 일자리 창출 평가체계 개발을 위한 평가항목 선정과 각 평가항목의 가중치를 구함으로써 정부의 기업 일자리 창출 지원과 관련된 정책의 효과를 정량적으로 평가할 수 있는 기초 자료를 제공하고 정책수립의 객관적인 방향을 제시하고자 한다. 이를 위하여 본 연구는 응답자들의 응답에 대한 모호성을 반영하는 퍼지 다지준 의사결정법을 적용한다. 연구결과 고용의 양적 측면과 고용의 질적 측면의 가중치가 비슷하였으며, 세부적으로는 최근 3년간 연간 고용증가율, 연간 순고용규모, 전체 근로자 중 비정규직의 비율, 전체 근로자의 평균고용기간, 전체 근로자의 월평균 임금, 매출액증가율 대비 고용증가율 순으로 가중치가 높은 것으로 나타났다.

• Animal Bioscience
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• 제34권5호
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• pp.904-913
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• 2021

Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.