• Korean journal of food and cookery science
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• v.30 no.5
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• pp.620-630
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• 2014

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25~1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively (p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder (p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder (p<0.05). The lightness of the cookies showed significant decrease (p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness (kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110. In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. The consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.

• Journal of Digital Convergence
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• v.13 no.7
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• pp.137-145
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• 2015

Mobile's health care and diagnostic capabilities are accepted as the most innovative sectors, and the combination with wearable device is being predicted as the future's most promising industries. However, the level of consumer acceptance and utilization is still insufficient compared to the development of technology. This study explores the use intention of wearable device based on previous studies about health apps. In particular, health-related use efficacy of the app, app use intention and app satisfaction are analyzed through a structural equation model. The use of health-related apps revealed that there is a statistically significant relationship with the use of the wearable device. The results suggest that the importance of app use efficacy, satisfaction, apps use should be considered for the successful diffusion of wearable health devices.

• Microbiology and Biotechnology Letters
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• v.38 no.4
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• pp.385-390
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• 2010

Bacillus licheniformis fermenting soybean product with highest score in consumer acceptance had been isolated from homemade Cheongkookjang. In order to develop the medium composition, effects of ingredients including nitrogen sources, carbon sources, metal ions and phosphate were examined for protease production of the isolate. Potato starch increased the protease productivity, while glucose repressed it. Yeast extract was the most effective nitrogen source for enzyme production. The calcium was found to increase protease activity slightly while cell growth and enzyme production was completely inhibited by divalent ions such as $Zn^{2+}$, $Cu^{2+}$ and $Co^{2+}$. The maximum protease productivity was reached approximately 800 unit/mL in the optimized medium consisting of potato starch (1.5%), yeast extract (1.5%), $CaCl_2$(0.7%), $K_2HPO_4$(0.03%) and $KH_2PO_4$(0.03%). The protease activity of culture filtrate was gradually decreased after incubation for 28 h.

• The Research Journal of the Costume Culture
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• v.7 no.4
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• pp.80-98
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• 1999

The purpose of this study was to examine what consumers virtyally thought about deconstructional method used in fashion and its cloths. For attaining the purpose, earlier studies were reviewed to see what kind of deconstructional methods were used in fashion and its cloth, and questionnaire survey was carried out based on the result. 10 kinds of deconstructional method were surveyed : indeterminate form, lingerie look, layering, unsymmetrical form, seethrough cloth, slash or making a hole, fray, padded cloth, patchworked cloth, and wrinkled cloth. There appeared 6 kinds of image for deconstructional fashion, esthetics, womanliness, youth, elegance, uniqueness, and fashionability. Consumers considered most deconstructional fashion to be unique but unique but lack elegance. However, they didn\`t feel indeterminate form, fray or padded cloth was unique, and one notable thing was that they had an impression wrinkled cloth was graceful. The design assessed to be generally esthetic was lingerie look, laying, seethrough cloth and wrinkled cloth. Those who were older set more esthetic value on layering, seethrough cloth, fray, padded cloth and wrinkled cloth. On the contrary, they didn\`t have a good impression from slash, making a hole or patchworked cloth. As a result of investigating the subjects\` willingness to wear deconstructional design, there was deconstructional design which they might possibly put on, and those who were older found more difficulties in wearing ir. Toward indeterminate and layering fashion, younger people whose age was ranged from 18 to 22 or from 18 to 22 or from 23 to 27 showed particularly better response. Married woman wanted to wear wrinkled cloth, and considered it possible to put on seethrough design more than unmarried women. Rather, younger people were more unwilling to wear seethrough design.

• Journal of the Korea Society of Computer and Information
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• v.15 no.12
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• pp.163-173
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• 2010

PKI(Public Key Infrastructure)-based information certification technology has some limitations to be universally applied to mobile banking services, using smart phones, since PKI is dependent on the specific kind of web browser, Internet Explorer. OTP(One Time Password) is considered to be a substitute or complementary service of PKI, but it still shows low acceptance rate. Therefore, in this research, we analyze why OTP has not been very popular, and provide useful implications of making OTP more extensively and frequently used in the mobile environment. Perceived security of OTP was set as a higher-order construct of integrity, confidentiality, authentication, and non-repudiation. Research findings show that security awareness and perceived security of OTP is positively associated, and the relationship between perceived security and trust on OTP is statistically significant. Also, trust is positively related to intention to use OTP continuously.

• Food Science and Preservation
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• v.23 no.7
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• pp.967-976
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• 2016

The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either $4^{\circ}C$ for 63 d or $15^{\circ}C$ for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.

• Journal of Fashion Business
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• v.17 no.4
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• pp.149-163
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• 2013

This study investigated the effects of smart phone usage motives and fashion brand app factors upon the intention to accept fashion brand applications. Data were collected from 250 female college students living in Seoul and Gyeonggi-do. 220 reliable data were analyzed by frequency, factor analysis, Cronbach's alpha, ANOVA,, Duncan test, paired t-test, chi-square analysis, regression. The results were as follows: Firstly, the 'information acquisition' and the'use of time' were considered to be the most important motive factors driving consumer's smart phone usage. Secondly, the motives underpinning smart phone user's intention to accept a fashion brand application were 'social relationships', 'entertainment', and 'information acquisition'. Thirdly, the frequently used factors during the usage of fashion brand application could be classified in order of frequency as follows: 'product information provision', 'store information provision', 'coordinated information provision', 'fashion information provision', 'entertainment provision', 'hobbies and life information provision', virtual wearing provision', 'SNS provision', and, 'events and coupons provision'. Fourthly, a factor analysis of these nine factors were classified into 'basic information type', and 'additional information type'. The influences of basic information type and the additional information type upon the intention to accept the fashion brand application showed the following significant result: The basic information type had a greater influence upon the intention to accept the fashion brand app.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.298-306
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• 2014

The purpose of this study was to investigate the quality characteristics of steamed bread using mixed flour containing bamboo leaf and lotus leaf powders. Properties of the steamed breads were tested by colorimeter, water activity, rheometer, SEM, and sensory tests. The L values and a values were higher in steamed bread with bamboo leaf powder. On the other hand, the b values of streamed bread with bamboo leaf powder were lower than lotus leaf powder. During storage, the hardness of steamed bread with bamboo leaf and lotus leaf powders increased control. Furthermore, steamed bread with lotus leaf powder showed hardness than bamboo leaf powder. The springiness of all steamed breads decreased with storage, and steamed breads with bamboo leaf powder showed lower values than lotus leaf powder. The cohesiveness of the control was the highest, and all samples showed significant differences each other. The gumminess of the control was higher than steamed bread with bamboo leaf and lotus leaf powders. Moreover, longer storage time yielded higher gumminess. control relatively smoother surface than that of 1% bamboo leaf powder. The steamed bread with lotus leaf powder had a rougher surface than bamboo leaf powder. sensory characteristics of steamed bread, green color of the samples with bamboo leaf powder was darker than lotus leaf powder. Leaf odor was similar throughout. Freshness of steamed bread containing 1% bamboo leaf powder the highest. The overall acceptability of consumer acceptance was the control, followed by steamed bread containing 1% lotus leaf powder.

• Journal of the Korean Home Economics Association
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• v.42 no.3
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• pp.119-130
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• 2004

The purpose of this study is to estimate the rate of credit card payment for private education. The results of study can be used to improve credit card handling problems of private educational institutes, leading toward improvements in income transparency, increase in tax burden equity and long-term economic welfare improvement for individual households. 424 households out of 586 household that were surveyed in September of 2002 had 1,700 cases private extracurricular education. 67 of the 1,700 cases that did not have expenditure records were removed from the analysis. Only 3.67％ out of 1,633 cases were paid by a credit cards and the amount of credit card payment were only 5.65％ of the total amount spent for private education. The average fee of private educational institutes that allow credit card payment was higher than the fees of private institutes which don't allow a credit card payment or those of private institutes where consumers don't know whether a credit card payment was allowed. The average fee of private education paid by credit cards was 34,465.46 won higher than that paid by cash. Credit card payments to private educational institutions is an important social issue with respect to fair tax collection and tax burden equity since most private educational services operate in fairly small sizes and are offered by the self-employed, and the expense of private education is a fairly large proportion of the household income. It is also important for consumers if credit card acceptance expands alternatives that consumers can choose in private education. Therefore, credit card payment should be encouraged in private extracurricular education. To do this, private education providers should be forced to join a credit card payment service by the National Tax Service. A regulation that prohibits the refusal of credit card payments should be required, and credit card service charges of private education providers should be incrementally decreased. Also, consumer education and public promotions for credit card use instead of cash in paying for private education fees are recommended.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.7
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• pp.949-955
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• 2018

Hardware-in-the-loop (HIL) simulation is a technique that can be employed for developing and testing complex real-time embedded systems. HIL simulation provides an effective platform for verifying power management system (PMS) performance of liquefied natural gas carriers, which are high value-added vessels such as offshore plants. However, HIL tests conducted by research institutes, including domestic shipyards, can be protracted. To address the said issue, this study proposes a field programmable gate array (FPGA) based PMS-HIL simulator that comprises a power supply, consumer, control console, and main switchboard. The proposed HIL simulation platform incorporated actual equipment data while conducting load sharing PMS tests. The proposed system was verified through symmetric, asymmetric, and fixed load sharing tests. The proposed system can thus potentially replace the standard factory acceptance tests. Furthermore, the proposed simulator can be helpful in developing additional systems for vessel automation and autonomous operation, including the development of energy management systems.