• Horticultural Science & Technology
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• v.31 no.5
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• pp.640-647
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• 2013

This study was conducted to provide exportation strategy by surveying on preference of Japanese consumers on cut chrysanthemum exported. The survey was conducted two times by a local survey company in Japan, and the surveys were conducted largely on chrysanthemums for casual flowers and the altar. After departmentalizing Japanese consumers per groups the result were analyzed through conjoint and cluster methods, flower colors and shape were used relatively higher rate for selection criteria of flowers in every group in the case of casual flowers. Group 1 comprised of 60 year-old housewives who reside in a small city with high school diploma and annual income less than 300 million yen, and group 2 of 40 year-old housewives who are small city residents with high school diplomas and annual income of 300 million yen show higher rate of use in flower shape than colors. Another group 3 whose members are 50 year-old housewives, small city residents with high school diplomas and annual income of 600 million yen showed higher rate of use colors than the shape for selection criteria of flowers. The consumption characteristics according to the ages of the consumers showed a pronounced tendency. The 40-50 year-old housewives preferred single flowers packed with other flowers, and the 60 year-old housewives double flowers packed with only chrysanthemums. In flower color, the 50-60 year-old housewives preferred white and yellow flowers, and the 40 year-old housewives pink and yellow flowers. Therefore, there are needs for development strategy of new products considering the consumption characteristics of flower shape and color according to the ages of consumer. After analyzing the chrysanthemums for altar by departmentalization of Japanese consumers, every group showed relative higher rate of use for flower shape for selection criteria of flowers. According to the analysis on the consumption characteristics, group 1 which is comprised of 30-40 year-old housewives who reside in small city with high school diplomas and income less than 300 million yen, and the group 2 of 20 year-old housewives who reside in small city with college diplomas and annual income less than 300 million yen. They are very sensitive to the price of the products while the group 3 of 50 year-old housewives who reside in small city with high school diplomas and annual income less than 300 million yen are insensitive to the price. The 30-50 year-old housewives preferred white and pink flowers, and the 20 year-old housewives yellow and pink flowers. In flower shape, the 50 year-old housewives preferred anemone shape, the 30-40 year-old housewives double shape, and the 20 year-old housewives pompon shapes. Therefore, the white, double flowers for the 30-40 year-old housewives and the yellow, pompon flowers for the 20 year-old housewives are needed to be created at the lowest cost, while the white, anemone flowers are needed to created at higher cost with high quality. In light of these results, it is considered that we should understand the types of purchasing products through consumption characteristics of Japanese consumers. Also we should plan, create market-oriented and consumer-oriented products, and should export them in order to expand more exportation.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.3
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• pp.147-159
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• 2015

One of the most important factors for the consumers to select a coffee shop is a visual factor. The analysis results of interior pale face image of the coffee house doesn't show significant differences on all the categories. It is recognized that the items affected by symbolized color are supplies and interior design. If a respondent choose a coffee house by the symbolized color, 'Starbucks' is the most memorable or want to visit place, and only one category, pocket money shows significant difference in choosing coffee houses. The investigation results say that the most memorable or want to visit coffee house by the visual icon color are 'Starbucks', 'Angelinus' and 'Caffebene', and that 'Ediya's icon color marks the characteristics of the shop very well, and 'Hollys' has the most characterful color. Resultingly, visual elements and icon colors of the shop seriously affect consumer's choice in visiting a coffee house. This study is to understand the influence of visual elements in choosing a coffee house for general customers, and it is considered that the importance of visual elements and color marketing must be recognized and developed.

• Korean Journal of Organic Agriculture
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• v.28 no.3
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• pp.405-415
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• 2020

In order to effectively control the Ricania sp., we investigated the light response to adults and developed an adult capturing device using light with superior attractiveness. The preference among six light sources such as daylight color, green, etc. for the Ricania sp. adult was favored with daylight color 97 > black 79 = red 79 = blue 79 > green 24 > yellow 13. We have developed an adult catching device using the most preferred daylight colors and behavioral habits of the Ricania sp.. The capture device consisted of two daylight compact lamps (30W, 20W), a yellow plate, and a catcher using water, and caught about 700 individuals a day. The capturing device has a large amount of capturing because adult is activity at high nighttime temperatures, but the capturing amount decreased significantly when the temperature dropped below 23℃. More than 85% of the Ricania sp. adults were trapped for 3 hours from 19:00 to 23:00. Therefore, it is considered that the adult capturing device for the control of Ricania sp. is used from mid July to late August when the night temperature is over 23℃, and lights up from 19:00 to 23:00.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.526-534
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• 2011

Cold air drying was conducted on steamed chestnut-sweet potato to improve its quality, convenience, and preference as snack. Steamed sweet potato was dried from 10 to $25^{\circ}C$ for 48 hours, and moisture contents, colors, texture, and taste were evaluated. The lowest moisture content was 4.53% at $25^{\circ}C$. Lightness decreased while other color values (a, b, and ${\Delta}$E) increased with increasing drying temperature and drying time. Reducing sugar and soluble solid contents ranged from 93.22~190.35 mg/g and 17~60 $^{\circ}Brix$, respectively. The highest hardness of chestnut-sweet potato was 25.13 kgf/$cm^2$, and springiness and cohesiveness were 88.60, and 94.87%, respectively, when dried at $25^{\circ}C$ for 48 hours. Sensory evaluation score was highest at $20^{\circ}C$ for 24 hours. The optimum drying conditions were determined to be $19^{\circ}C$ and 39.5 hours by RSM(response surface methodology).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.6
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• pp.375-380
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• 2017

This study assessed the technology to minimize the discoloration to reduce the defect rate and penetrate the curing solution through the egg shells to produce quality smoked eggs that meet the preference of consumers. The discoloration refers to the defects on the colors of egg shells due to overheated smoking fluids, causing the eggs to be discarded. The manufacturing process was prepared by the manufacturer of the regular smoked egg manufacturing process. A preliminary study found that the preferred salinity of smoked eggs was 1.67~2.00% and the major processing factors have been set to maintain the optimal salinity of smoked eggs and an industrially attainable minimum defect rate below 3%. When the eggs were aged at $50^{\circ}C$ for 96 hours to produce the smoked eggs, the discoloration rate was 0%. When the circulatory dipping method was applied, 3.00% salinity was achieved after 8 hours. When the eggs were smoked at that time, the salinity was 1.67%. With a $2.07kg/cm^2$ pressure, 3.33% salinity was achieved after 4 hours and 2.00% salinity was achieved when the smoked eggs were produced. To identify the most efficient pressurizing method, 0.52, 1.55, 1.86, 2.07, 2.38, 2.58, and $3.62kg/cm^2$ were applied, the discoloration rate was 2.2% after 4 hours under a $2.07kg/cm^2$ pressure. The aging and pressurized method is considered to be the basis for reducing the manufacturing time and decreasing the rate of error during the smoked eggs process.

• Cartoon and Animation Studies
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• s.47
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• pp.381-412
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• 2017

Character conveys rich storytelling and various design elements. Domestic characters are changing and developing in various forms through SNS and offline sources, which are being developed in the aspect of contents industry. The purpose of this study is to find out and discuss the factors that character users are using Korean characters as storytelling and color factor. In terms of storytelling, they prefer adventure, fantasy, absurd and humorous stories. In terms of color, it seems that they prefer a character with simple and simple color/ warm color and warm / cute color composition. On the other hand, characters with a simple story, which is the main subject of early childhood education, fashion, or toys in the aspect of storytelling, are not preferred. In terms of color, it was shown that 4 or more colors were combined without a main color. These main colorless characters gave complex feelings that are not preferred. In terms of storytelling, it is necessary to develop and develop the contents of OSMU(One-source Multi use) through story development with adventure and fantasy structure. In terms of color, it is necessary to configure the user with a simple and simple color which is preferred by the users. Also, the assembly robot toy character needs to increase the satisfaction of the character through simple color composition. As a result of this study, the factors that satisfy the users in terms of storytelling and color are derived. These results will contribute to the development of theoretical aspects, storytelling aspects, and character design industry aspects. Despite the significance of the above paper, it was inevitable to limit the research on the analysis of the storytelling of specific characters, the research through the color analysis framework, the accurate data analysis on the color analysis, and the simple comparative analysis of one.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.664-670
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• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.7
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• pp.1052-1059
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• 2016

Red light (RL) marked higher weight gain (WG) and preference of broilers compared to other light colors. This study aimed to investigate how different intensities of RL affect the performance, behavior and welfare of broilers. RL treatments were T1 = high intensity (320 lux), T2 = medium intensity (20 lux); T3 = dim intensity (5 lux), T4 = control/white light at (20 lux) provided on 20L:4D schedule and T5 = negative control; 12 hours dark: 12 hours day light. Cobb strain broilers were used in a Complete Randomize Design with 6 replicates. WG, water/feed intake, feed conversion ratio (FCR), mortality, behavior and welfare were assessed. At 35 d, significantly (p<0.05) highest body weight ($2,147.06g{\pm}99$) was recorded by T3. Lowest body weight ($1,640.55g{\pm}56$) and FCR (1.34) were recorded by T5. Skin weight was the only carcass parameter showed a significant (p<0.05) influence giving the highest (56.2 g) and the lowest (12.6 g) values for T5 and T1 respectively. Reduced welfare status indicated by significantly (p<0.05) higher foot pad lesions, hock burns and breast blisters was found under T3, due to reduced expression of behavior. Highest walking ($2.08%{\pm}1%$) was performed under T1 in the evening during 29 to 35 days. Highest dust bathing ($3.01%{\pm}2%$) was performed in the morning during 22 to 28 days and highest bird interaction (BI) ($4.87%{\pm}4%$) was observed in the evening by T5 during 14 to 21 days. Light $intensity{\times}day$ $session{\times}age$ interaction was significantly (p<0.05) affected walking, dust bathing and BI. Light intensity significantly (p<0.05) affected certain behaviors such as lying, eating, drinking, standing, walking, preening while lying, wing/leg stretching, sleeping, dozing, BI, vocalization, idling. In conclusion, birds essentially required provision of light in the night for better performance. Exposed to 5 lux contributed to higher WG, potentially indicating compromised welfare status. Further researches are suggested to investigate RL intensity based lighting regimen that favors for both production and welfare of Broilers.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.11
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• pp.1554-1564
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• 2007

In apparel industry, the production of clothing for the global market, has it#s origin in its characteristics depending on hands on working style, according to the globalization of a fashion industry. These days, however, the globalized production is unable to keep pace with the short cycle of production due to the unpredictable change of the taste or demands in the local area, as a result, the industry has come to take a focus on the production and consumption in the circumscribed region. In this stream, the northeastern area, specially, Dalian which is renowned for a center of fashion was designated as a city of this study as a representative. The cultural, racial and geographical uniqueness, asks for the analysis, based on the individual local area on the part of Korean fashion company desiring to launch into China fashion market. The purpose of this thesis is to analyse the style, color, and items of street fashion in Dalian. I would contribute to the understanding the preference of fashion in northeastern area, thereby, affording a fundamental resources for designing strategies for Korean fashion brands in China. The period of investigation is about 5 weeks from 14 May 2006 until 18 June 2006, with combined use of camcorder and digital camera. The site was Victory Shopping Plaza, in center of city, also with Mycal, Ansung, Dasang department store situated in the Economic Development area. The result of this study are as follows: 1. Preferred clothing styles are casual styles(68%) rather than formal styles(32%). In the casual styles, sports casual(36.0%), character casual(29.5%), jean casual(2.6%) were listed. All kinds of clothes are tightly fitted due to the stretched fabric and knit fabric. 2. Preferred colors are white(31.1%), red(16.6%), black(15.8%) khaki(7.8%) and blue(7.6%) for tops, and black(34.6%), blue(27.2%), white(15.4%), brown(14.6%) for bottoms. 3. Preferred clothing items are T-shirt(36.5%), jumper(33.6%), jacket(20.0%), blouse(8.7%), etc.(1.2%) for tops, pants(91.4%), skirts(8.6%) for bottoms. In the pants, cigarette pants(34.6%), bell bottom pants(21.0%), cargo pants(19.9%), straight pants(15.9%) were listed respectively. In the skirts, flare skirt(3.9%), tight skirt(2.2%), semi tight skirt(1.7%), pleats skirt(0.8%) were listed.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.173-179
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• 2014

The fermentation characteristics of ice wines made from freeze-dried Muscat Bailey A grapes were determined. Muscat Bailey A grapes were concentrated to 34.8 and $40.8^{\circ}Bx$ by freeze drying and were then fermented. The content of reducing sugar was 0.3% in conventional wine after fermentation, but was 21.5 and 23.9% in ice wines at 34 and $40^{\circ}Bx$, respectively. The content of alcohol was 9.6% in conventional wine but was 10.3 and 10.6% in ice wines at 34 and $40^{\circ}Bx$, respectively. It was observed that the red and violet colors of ice wines at 34 and $40^{\circ}Bx$ became dominant compared to the controls. In sensory evaluation studies, ice wines at 34 and $40^{\circ}Bx$ showed higher intensities in color, flavor, and overall preference.