• Journal of the Korean Institute of Intelligent Systems
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• v.14 no.1
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• pp.69-74
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• 2004

A sequencing problem is to find an ordered sequence of some entities which maximizes (or minimize) the domain specific objective function. As some typical examples of sequencing problems, there are traveling salesman problem, job shop scheduling, flow shop scheduling, and so on. This paper introduces a new type of sequencing problems, named a sequencing problem with fuzzy preference relation, where a fuzzy preference relation is provided for the evaluation of the quality of sequences. It presents how such a problem can be formulated in terms of objective function. It also proposes a genetic algorithm applicable to such a sequencing problem.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.1
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• pp.182-193
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• 1997

The purpose of this study was to investigate the actual state of introduction and distribution of import apparel and to identify which characteristics of import apparels were different from domestic apparels by analysing consumer's evaluation attitudeto import apparels comparatively. Inaddition, by forming consumer groups who prefered import apparels and who prefered domestic apparels consumer characteristics and factors of each group were investigated. Results of this study are summarized as follows; 1. The degree of recognition of domestic or import well-known apparel brands were both high as 79.1% was to national brandcomparing with 77.0% of import brands. Average holding articles of import apparels were increasing up to 2.08 per person. 2. Consumers gave better evaluation to import apparel in all its aspects. With respects of the economic value and thepractical value, domestic apparel brands were evaluated better than import apparel brands while import apparel brands were evaluated better than domestic apparel brands with respects of design, brand image, and quality value. 3. Consumer group who has preference to import apparel has the tendency of high degree of clothing expenditure and low degree of economical behavior in clothing life st)4e and high degree of brand preferency. Futhermore, such group was not affirmative to negative effect of purchasing import goodsand open-trade policy. 4. Core factors affecting the preference to import apparel were design evaluation attitude, general reluctancy to buying imports, brand-oriented clouting life style, and degree of prossession of import apparel, as enumerated in the order of importance.

• Journal of Fashion Business
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• v.15 no.3
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• pp.32-50
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• 2011

This study is designed to analyze the effects of demographic factors on children's wear brand preference and their reasons, and brand evaluations. A total of 355 usable data was collected from housewives in three metropolitan cities (Seoul, Daejeon, and Sungnam) in Korea. An ANOVA and crossing analysis were used to determine the strength(percentage) among several dependent variables. Also, regression analysis was used to examine the effects of demographic factors on each factor and component related to fashion brand evaluation. Overall, ANOVA and crossing analysis results showed that the visual attributions (variables) of clothing marked significantly higher scores than others (functional attributions). This result is noteworthy because it is opposite of common stereotypes and prejudices that selectors who first recognize visual information (aesthetic attributions) as a clothing buying criteria should be unsatisfied with them after wearing. Therefore, this research suggests that the chief reason in determining the outcome of success or failure in fashion industry depends on their trend productions with fashion image creation by reflecting the exclusive trends based on consumer's taste and wants.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• KSBB Journal
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• v.25 no.5
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• pp.443-448
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• 2010

Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.

• Journal of the Korean Institute of Educational Facilities
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• v.27 no.3
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• pp.15-23
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• 2020

Nowadays, many educational facilities are being renovated. However, due to the absence of a system for post renovation of educational spaces, users are less satisfied with the spaces after the renovation and there is a limit in establishing future directions for improving educational space renovation. From this point of view, this study was conducted to increase the users' satisfaction in renovation space planning of educational spaces and to establish a system for management after renovation. As a specific research method, the space preference of students was used to evaluate the space after renovation. By researching the opinions of the students who use the most educational space, not only the direction of the renovation plan of the future educational space can be given but also the user's opinion can be reflected in the spatial plan in detail. In terms of management of future educational spaces, this study can be used as a basic study for developing post evaluation indicators for renovation of educational facilities.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Nutrition and Health
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• v.40 no.6
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• pp.531-541
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• 2007

This study was conducted to determine factors affecting detection threshold and the optimally-preferred concentration for sweet taste, since investigation into factors decreasing sensitivity or increasing preference for sweet taste is important to prevent overconsumption of simple sugar. Subjects were 70 first-grade middle school students in the Gyeonggi-Do. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly were determined by sensory evaluation. A self-administered questionnaire was used to obtain the information regarding health-related lifestyle practices, dietary habits, preference for and eating frequency of Westernized foods and frequencies of eating foods other than home-made. The detection threshold concentration of sucrose solution and the optimally-preferred sucrose concentration of omija jelly of the subjects were 0.204% and 14.44%, respectively. Subjects who exercise less (< 30 minutes/week except PE class), skipping meals (${\geq}$ 3/week), type of breakfast rather than traditional Korean meal and frequent eating out and buying foods from school tuck-shop tended to have higher sweet taste threshold. There was significant positive correlation between the sucrose threshold concentration and fried chicken preference or eating frequency of hamburger. Those who exercise less (< 30 minutes/week except PE class) did have significantly higher optimally-preferred sweetness of omija jelly, which tended to be higher in the subjects who had more (${\geq}$ 4 out of 10) behavioral or psychological stress symptoms and who had early getting-up time (before 7 am). There was significant positive correlations between the optimally-preferred sweetness of omija jelly and pizza preference, instant noodle eating frequency or sum of eating frequencies of five fast foods. From the results of this study, it was suggested that middle school students should make efforts to stop skipping meals, exercise more, eat Korean traditional breakfast and reduce the frequencies of eating out and using instant/fast foods in order to prevent overconsumption simple sugar.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1318-1329
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• 2003

The purpose of this study was to examine the effects of the structural characteristics of men's suit fabrics on the texture image and the preference, and to analyze the relationship between the preference and the practical sales ratio. In addition, the texture images and the preference of fabric and jackets made of the same fabrics were compared. As specimen, jackets for men's suit of 2002' S/S and their fabrics were collected. Questionnaires composed of 22 sensibility related and 21 fabric image related adjectives were developed. For the subjective evaluation of the texture image, both jackets and fabric samples were tested. Tests were performed with 100 female subjects in clothing department and apparel industry. For the objective evaluation, structural characteristics such as fiber contents, yarn twist, fabric count, thickness and weight were analyzed. Total Hand Value were calculated from mechanical properties determined by the KES-FB system. Factor analysis showed sensibilities were classified into 6 categories; "surface roughness", "weight", "density", "stiffness", "elasticity" and "wetness". Fabric images were classified into 4 categories; "classic", "original", "practical", and "stuffy". Depending on the method to show the specimen to the subjects, whether it is suit or fabric, statistically significant differences were observed with a number of adjectives for sensibilities and fabric images. The results of THV of KES did not agree with the preference of subjects, which suggests that we should be careful when using the KES system, which was developed for Japanese people. Price was considered to be another factor besides the texture image that influenced on purchase.

• Journal of Korean Society of Forest Science
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• v.88 no.3
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• pp.309-319
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• 1999

This study was conducted to get forest scenic beauty management information toward forest working systems; characteristics in Larix forest stands. 35 different alternatives were simulated to visualize on basis of actual forest working methods. The options were illustrated as photos produced by computer software. Each alternatives were evaluated by 3 groups with total 593 respondents after reliability test. Visual preference evaluation was used 1 - 10 point rating scale. The ratings were scaled using SBE analysis program of RMRATE. To compare the relationship of visual preference and image scale, Spatial images of 13 thinning alternatives were measured by Semantic differential scale. In general, the respondents preferred refreshing and ordering forest stand after forest working to natural forest stand before forest working. Visual preference decreased with the increasing intensity of bare ground area and slash area in forest stand. And also, visual preference was high related to tree density, clear length of stem, and ground vegetation. Farm line of small clear cutting area was preferred straight line to curve line. Visual preferences were significant differences in certain socioeconomic variables of the respondents. Results indicate how to conduct forest working system for forest scenic beauty management.