• 동아시아경상학회지
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• 제8권3호
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• pp.43-56
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• 2020

Purpose - This study was carried out to analyze the influential factors of how consumers methodize purchasing agricultural products via direct market. It further utilizes the Discrete Choice Model to analyze consumer decision specifically with regards to individual markets and store attributes. Research design and methodology - This study will use the multinomial logit model to interpret the influential factors behind selecting a specific market to purchase from. This study establishes 'online direct-purchase' as the base category with 'direct farm markets', 'local foods direct markets', 'produce boxes (CSA)' as substitutes. Results - Firstly, the variety of products, price and freshness had a positive influence on choosing 'direct farm markets' while convenience of payment and transportation had a negative influence. Second, freshness and store attributes had a positive influence on choosing 'local foods direct markets' but product price and packaging, location accessibility had a negative influence. And although product creditability had a positive influence on purchasing 'produce boxes (CSA)', product price had a negative influence. Conclusions - Accordingly, there is a need for the South Korean government to encourage the adoption of mobile payment through smartphone applications in direct farm markets to vitalize direct agricultural purchasing. However, this does need to be approached cautiously as price has a conflicting affect for each method of purchase.

• 한국식품영양과학회지
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• 제23권2호
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• pp.315-321
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• 1994

In order to prevent the postharvest decay and to promote the freshness retention of fruits and vegetables grapefruit seed extract(GFSE), natural microorganism control agent, was applied to the preservation of fresh fruits and vegetables. Freshfruits and vegetables treated with GFSE and stored in polyethylene film (0.1mm) at 1$0^{\circ}C$-15$^{\circ}C$ of natural low temperature low kept better qualities in color and texture than the GFSE -not- treated control. The treatment using GFSE ina 250ppm to 500ppm concentration seemed to be an effective one for the control of Botrytis cinerea isolated in red wine grapes. After 4 weeks of storage the firmness rate of cucumbers treated with the dilute GFSE was four times higher than that of non-treated ones. GFSE showed effective inhibitory action towards plant pathological bacteria and fungi which were involved in the decay of fruits and vegetables. Minimum inhibitory concentrations of GFSE towards them were in the range of 250ppm to 500ppm .Direct visualization of microbial cells and spores using electron microscopy showed microbial cells and fungal spores the function of which was destroyed by treating with the dilute solutions of GFSE. It was observed that GFSE would reduced disease damages and have bactericide & fungicide properties during the storage of such fruits and vegetables as egg plant, wild edible greens , kumquat, and kiwi fruit.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.348-355
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• 2010

This study used importance-performance analysis of different attributes of Bulgogi to investigate Americans' interest in this food. The results of this study will help determine the potential of expanding its consumption in the American foodservice market. Questionnaires were distributed to 200 diners in Korean restaurants located in New York, U.S.A. from July 13 to Oct 8, 2009. A total of 172 copies were returned and analyzed in this study. Statistical analyses were conducted using SPSS 17.0. Of the total subjects, 74.4% were already familiar with Bulgogi and 69.2% had at least one experience trying it. Targeting the respondents who had eaten Bulgogi, preference and satisfaction toward the dish, as well as the intention to repurchase and recommend it to others, were examined, and scores were found to be very high at 4.53, 4.46, 4.26, and 4.47 points, respectively, on a 5-point scale. According to importance-performance analysis, the top five Bulgogi attributes in importance were taste, freshness, flavor, tenderness, and juiciness, and those for performance were freshness, flavor, taste, tenderness, and overall acceptability. However, sweetness and saltiness showed relatively lower performance and ease of purchase was noted as an attribute needing improvement. Therefore, American consumers' needs for Bulgogi should be met by enhancing its flavor, while maintaining the traditional taste, as well as by supplementing the channels providing Bulgogi.

• 한국농촌건축학회논문집
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• 제14권2호
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• pp.67-74
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• 2012

This study investigated that grasped the present state of high-rise apartment on Urban Street color, through the color image estimation effect of primary factor on color image preference. The range of study were high-rise apartment on Urban Street color of land for housing, Sangmu, Woonnam, Shinchang, Pungam, Ilgok, Moonheung district. The method of study put out a model of reference after photography a spot colorimeter BIB test. And the data analyzing was factor analysis, multi regression through Semantic Differential Method, questionnaire. The result of study, the present state of color was used predominate, support color is YR, Y, and stress color is YR, R. Predominate color showed distribution of high luminosity, low freshness and assistance, stress color is middle luminosity, low freshness. And effects of primary factor on color image preference were 'unification', 'comfortableness', 'sophistication'. The result of this study showed that need high luminosity color for comfortableness to improve of high-rise apartment on Urban Street color, harmony of color, harmony of vertical horizontality color scheme pattern, consult square rate of stress color.

• 한국포장학회지
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• 제4권1호
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• pp.17-21
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• 1997

Zeolite powder used by molecular sieve, adsorbants and catalist. 1N HCl teated zeolite powders for freshness extension of fruits and vegetables showed that specific surface area was $300.29m^2/g$ largest then that of the others, and ethylene gas adsorbability was 29.07 cc/g. And then 0.5N NaCl Henting after 1N HCl treated zeolite powder showed that specific surface area and ethylene gas adsorbability was $329.43m^2/g$ and 35.64 cc/g largest then those of the others. Specific surface area of processed zeolite powder treated by high intensity magnetic seperator(HIMS) showed $369.67m^2.g$, ethylene gas adsorbability was 39.87cc/g. In this study, it could be employ 0.5N NaCl treat and HIMS methods as MA packaging materials for freshess extension of fruits and vegetables.

• 한국유기농업학회지
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• 제16권3호
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• pp.259-274
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• 2008

This study was designed to analyze the possibility to enter the Chinese market aggressively by giving light on the factors which have effects on the continuous intention of Shanghai consumers to purchase environment-friendly foods, and the purchase of Korean environment-friendly foods. The objects of analysis were the 209 consumers living in Shanghai, China. As for the analysis method, the frequency, percentage, crossing analysis, $X^2$-test and logistic regression analysis were carried out, making use of SPSS PC+ 13.0. The study results are as follows. Firstly, it was identified that the decisive factors, such as good taste, health of family, freshness, food shop in a department store, international quality authentication, diversity of items and number of family members, had effects on the possibility that the consumers in Shanghai, China would purchase environment friendly foods continuously, showing the meaningful variables. Secondly, as for the decisive factors having effects on the possibility to buy Korean environment friendly foods continuously, it was identified that good taste, health of family, freshness and price cutting were the meaningful variables. Therefore, it is necessary that to set up a export promotion strategy to make the Shanghai consumers get interested in Korean environment-friendly foods and choose to buy the foods.

• Journal of Nutrition and Health
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• 제32권8호
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• pp.967-973
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• 1999

The purpose of this study was to analyze sensory evaluation, to assess visual serving size and plate waste estimates of daily menu, and the identify customer expectation, perception and satisfaction. Questionnaires of sensory evaluation, serving size and were waste were developed and hand-delivered to 2,520 people. A total of 2,255 questionnaires were usable: a 89.5% response rate. Customer satisfaction questionnaires were handed out to 700 customers: (100 each at seven operations). A total of 551 were returned completed (78.7%). The data was analyzed using the SAS package program for Descriptive Analysis, t-test and ANOVA. The result of sensory evaluation showed that 'taste' was 3.20, 'freshness' 3.17, 'temperature' 3.25, 'texture' 3.15, 'appearance' 3.12, 'overall evaluation' 3.21, so these were little higher than 「normal」, that is 3.0. There was positive correlation among 'taste', 'freshness', 'temperature', 'texture', 'appearance' and 'overall evaluation'(p<.001). Serving size score was 2.97 and plate waste was 4.87, thus plate waste percentage was about 22-33%. As the result of customer expectation, perception and satisfaction of menu quality, characteristics. Customer satisfaction was defined as the difference expectation and perception and customer perceptions in theis survey were lower than expectation, thus this result implied customers dissatisfied in all menu quality characteristics. IPA analysis showed that 'diversity of menu selection' and 'menu price' was included in A area 'Focus here'.

• 수산경영론집
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• 제49권3호
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• pp.15-28
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• 2018

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

• 수산경영론집
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• 제50권3호
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• pp.17-29
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• 2019

This paper aims to find out the problems and improvement direction of quality control and hygiene management of fishery products in Korea. For this reason, we conducted a comparative analysis of quality control and hygiene management of fishing, landing and selling between Japan and Korea, taking mackerel as an example. Japan has established a systematic freshness management system from fishing to landing (production) areas and consumption areas. On the other hand, Korea is not fully lead-managed in the production area after fishing, and is distributed in a state where the quality of the product is deteriorated due to exposure to room temperature. Accordingly, a certain quality can not be secured at the final consumption stage, and sanitary problems occur. In order to improve the quality control and hygiene management of the fishery products, the following needs to be improved. First, we will improve the fishing level freshness management system. Second, we will improve the quality control and hygiene management of fish in the production area and wholesale stage. Third, we will promote the introduction of innovative sales and consignment sales systems at the production stage. Fourth, we will establish a consistent low temperature distribution system from the production area to the wholesale stage from a long-term perspective. Fifth, we will promote the development and education of manuals on fish quality and hygiene management.

• 한국산업융합학회 논문집
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• 제21권6호
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• pp.301-307
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• 2018

This paper deals with the development of the high frequency thawing machine. The fishery products caught over the world are kept frozen to maintain freshness. These fishery products require thawing before they are sold to customers as food. However, the thawing process can cause freshness reduction, drip coming out, quality deterioration, discharging polluted water, as well as a lot of space and time. The high frequency thawing machine developed to solve this problem has a narrow space, a short thawing time and a small drip. The developed high frequency thawing machine can be used in many fields such as fish processing plant, livestock processing plant. This paper describes the design of the high frequency thawing machine by developing the high frequency generator, development of the controller, and the design of mechanism, and shows the superiority of the high frequency thawing machine by the performance evaluation.