• Korean journal of food and cookery science
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• v.31 no.3
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• Fashion & Textile Research Journal
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• v.10 no.6
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• pp.1045-1050
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• 2008

Developing of high technology, productivity of the fiber product has being rapidly increased and also various kinds of advanced treatment process lead consumer's needs to more high functional, clean and healthy goods. Moreover, increasing in the concern of eco-friendly material and processing, it has been getting popular that the dyeing method like as using natural dyes is more eco-friendly and natural-friendly treatment process. The method, used in this study, adhesion by binding with micro-capsulized natural material to fabric has low change in quality by external influence and high ability in spray effect by broken capsule which comes to pressure and friction when it dressed. Also it has wide application from natural fiber to synthetic fiber. The purpose of this study is development of multi-functional synthetic material with micro-capsulized Scutellaria baicalensis on PET. Moreover, it was driven by comparison of colormetric properties and fastness between regular dip-dyeing method and binding with micro-capsulized material method. Dye ability was arranged mostly low exhaustion but the PET treated by micro-capsule was more or less better than the dip-dyeing PET. Through the SEM(Scanning Electron Microscope) of PET treated by micro-capsule, it has good residence of capsules even after 5 or 10 times washing. Wash and light fastness was arranged some different grade by each condition but mostly high achievement and the micro-capsulized PET was more improved than regular dip-dyed PET.

• Journal of the Korean Society of Clothing and Textiles
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• v.40 no.1
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• pp.114-130
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• 2016

This research provides practical data to develop UV protection masks and dust protection masks. It surveyed uncomfortable factors and significant characteristics for masks. It used 653 subjects 20-79 years old and performed the research from April to May in 2014. Wearing masks at outdoor activities is not widely popular yet, but golf players, mountaineers and old people were quite interested in masks. People mainly wore a basic shape mask, but main age group of each mask shape was different. People usually prioritized the protection function and comfort of wearing over design; however, women, young generation and people attending to outdoor activities longer than 1 hour considered design quite important. People going on picnic or camping consider mask characteristics most important. Therefore, various mask shapes and protective functions should be developed to reflect consumer needs. Meanwhile, the discomfort levels of masks were not too high, but old people felt more discomfort than young people. The most discomfort factors were 'other's eye', 'distracting face movement' and 'feeling of foreign object'. They also mentioned falling problem of C shape mask and short-rib shape mask, and asked for a 'tighter fit' at the ear.

• Journal of Biosystems Engineering
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• v.40 no.3
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• pp.261-270
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• 2015

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

• Journal of Fashion Business
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• v.5 no.4
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• pp.37-55
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• 2001

This study put its major concern in consumer behavior during a purchase of fashion products through the Internet marketing channels. Therefore, it investigated the Internet shopping and tried to find the reasons why clothes shopping through the Internet marketing channels is not popular enough. Then, alternative marketing strategies would be suggested which is accessible from the relationship marketing approach. The study adopted a qualitative research method to implement those purposes. In-depth interviews were conducted with the interviewees who had an experience of buying a fashion merchandise through the Internet or who had such an intention. And the information on stages of decision-making process and actual purchase was obtained by participating in and observing the process. The results revealed stages of decision-making in purchasing a fashion product through the Internet channels, the process of relationship development, and the elements of relationship marketing which affect purchase intention. The elements of relationship marketing to promote a purchase of a clothing product via the Internet marketing channels included convenience; communication and socal experience; sensual information; risk acknowledgement and pursuit for safety; and usage of complexed marketing channels. Based on these, a few strategic points such as remote reality, database of communication basis, strengthening individualized services, and development of complex marketing channels were suggested.

• Korean Journal of Health Education and Promotion
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• v.33 no.3
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• pp.83-93
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• 2016

Objectives: This study aimed (1) to share findings from the U.S. on customer use of social media for information seeking and sharing about food recall risks, and (2) to discuss the implications of the findings for the context of food safety and risk communication in Korea. Methods: A cross-sectional survey was conducted with 1,026 social media users aged 18 years or older in the U.S., recruited from the Knowledge Network's nationally representative panel. Results: About 26 percent of respondents used social media either to seek or share food recall information in the past year, with social networking sites being the most popular tool. With respect to social media use for information seeking, being married, perceived risk of getting foodborne diseases, and trust in Internet were significant, positive predictors; being Whites and trust in health professionals were negative predictors. Social media use for information sharing was positively associated with education, being married, foodborne disease history, and perceived risk of foodborne diseases; Whites, income, and trust in health professionals were negative predictors. Conclusions: The study gives theoretical, methodological, and practical implications for the context of food safety and risks in Korea.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.23-41
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• 2004

This study aimed at categorizing food product consumer's life types, understanding properties of each type, identifying differences in the food consumption pattern, and suggesting a strategical plan to implement market segmentation for the future food products. A demonstrative analysis revealed that consumption tendencies of the sample group in the Busan area could be categorized into four types-popular brand orientation, convenience and practicality orientation, and change and innovation oriention; an analysis of demographical differences in each group demonstrated that variabes of age and family formation showed a significant difference within a significant level. A test of differences in the significance among food consumption types in each group demonstrated that there was no signifcant difference in the number of dining-out, average cost of dining-out per person, dining-out of the week, cost of dinner, and attributes of food service selection. To the contrary, there was a significant difference in the purpose of dining-out, place of lunch, cost of lunch, menu of dinner, and food service information medium among consumption tendencies of each within a significant level.

• Journal of Information Technology Applications and Management
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• v.21 no.3
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• pp.135-156
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• 2014

The Online business model for purchasing agent service is getting more popular. However, consumers perceive more risk when buying products from foreign online purchasing agents (FOPA) than from common online sellers (COS). This study focuses on finding out how consumers manage risk when they perceive risk and what different risk-reliever strategies they use when buying from high-risk FOPA and low-risk COS. This study has proved the following two. First, when consumers perceive risk at online purchasing, they tend to select risk-reliever strategies, such as the use of communication media, online assurance mark, seller's record, and secure payment to mitigate risk. With the application of those risk-reliever strategies, they built trust with the seller. Second, risk-perception of FOPA influences usage of communication media and check of online assurance mark more strongly than that of COS. On the contrary, risk-perception of COS influences the check of seller record more strongly than that of FOPA. This study helps to explain why FOPA is proliferating, despite its inherent high risk due to the fact that buyers and sellers are separated in time and space and that buyers and sellers have different social and cultural backgrounds. This study also helps managers of E-commerce to relieve consumer's risk-perception and to build trust.

• The Journal of Information Technology
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• v.7 no.3
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• pp.47-61
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• 2004

The emergence of the Internet as a tool for the business-to-consumer aspect of e-commerce has far reaching ramifications. Most importantly, it has created opportunities for businesses to reach out to consumers in a very direct was and create electronic markets. This study treats e-commerce as a technology adoption process and evaluates the suitability of popular adoption models. This research supports the use of the technology acceptance model to predict online shopping activity, both the intention to shop online and actual purchases. Also this research finds that the task-technology fit model is a valuable addition to the technology acceptance model for online shopping tasks.