• International Journal of Advanced Culture Technology
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• v.9 no.3
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• pp.131-141
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• 2021

The present study is following a series of research investigations on design resources coming from collected data referring to users' awareness and preferences. The aim of this research is to test the Healthcare Environmental Color Index as a basis for practitioners in the field of healthcare design. An array of color samples selected from previous research, have been presented to the respondents via an online survey, in order to identify the preferences of the two groups on the relation between environmental color and health. As a result of the first experiment and through the comparison of processed data, the maximum percentage of respondents from each group is validating the relation between environmental color and health. For the second experiment we intend to highlight the patterns of color preferences for each group, and thus to test the color samples healing function. The compared data also showed a higher awareness of Koreans than Romanians on the potential of color applied to healing environment. Last but not least in the third experiment we show the top five color samples preferred by each group. It is significant that the comparison of the results validated once more some of our previous findings related to the healthcare environment, such as: the general preference for the green hue (associated to fatigue relax according to color psychology) and the blue hue (sedation release effect) but also the yellow hue - associated to bright energy. Three out of the top five preferred color samples have been identical to both groups while the other two samples have shown characteristic variations. These results show that similarities are strong and can be used in a glocal design strategy as an accessible tool for any practitioner. Based on the Healthcare Environmental Color Index and users' preferences analysis, a new design culture for healthcare can be established and developed.

• Journal of the Korea Society of Computer and Information
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• v.26 no.11
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• pp.149-156
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• 2021

Among various implementation techniques of recommender systems, collaborative filtering selects nearest neighbors with high similarity based on past rating history, recommends products preferred by them, and has been successfully utilized by many commercial sites. Accurate estimation of similarity is an important factor that determines performance of the system. Various similarity measures have been developed, which are mostly based on integrating traditional similarity measures and several indices already developed. This study suggests a similarity measure of a novel approach. It separates the common rating area between two users by the magnitude of ratings, estimates similarity for each subarea, and integrates them with weights. This enables identifying similar subareas and reflecting it onto a final similarity value. Performance evaluation using two open datasets is conducted, resulting in that the proposed outperforms the previous one in terms of prediction accuracy, rank accuracy, and mean average precision especially with the dense dataset. The proposed similarity measure is expected to be utilized in various commercial systems for recommending products more suited to user preference.

• The Research Journal of the Costume Culture
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• v.27 no.4
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• pp.398-413
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• 2019

This study empirically analyzed the influence of fashion brands' marketing issues on actual sales and consumer preference-focusing on evaluation trends of brands over time by using the theoretical background and big data provided through literature. This study examined the influence of three fashion brands (Balenciaga, Vetements, and Off-White) that have recently seen a drastic increase in the number of searched volumes through social networks. To identify the consumer-brand evaluations and trends and the marketing issues, the time period was divided into Groups A and B, which are from 2014 to 2015 and from 2016 to 2017, respectively. This study analyzed the frequency of overlapping keywords by using the R program to graphically visualize the changes over the timeline. Specifically, this analysis extracted data mainly related to bags, wallets and accessories for 2014-2015, but in 2016-2017, all four brands saw a vast increase in the frequency of searching product keywords related to clothing and footwear, and newly extracted ones were the top keywords. When analyzing the big data with these keywords as indicators, I confirmed that the products related to bags, wallets, and accessories were shifted to those related to apparel and footwear. Consumers previously recognized luxury brands such as Balenciaga as accessories-oriented brands that were focused on handbags and sunglasses, but now they are gaining popularity and recognition among consumers as a fashion brand.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• Journal of Korean Society for Quality Management
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• v.47 no.2
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• pp.345-365
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• 2019

Purpose: We consider export of Korea for Muslim population of Cairo residents in Egypt. Product instant cup noodle and yuzu tea are mainly focused on Kano model and Timko's customer satisfaction factor (CS - Coefficient) analysis and conjoint analysis. Methods: Based on the evaluation and conjoint analysis, cluster analysis was additionally applied to further exploratory research as to what kind of population the target customer has. A total of 120 people, each 60 people each, were prosecuted for Muslim women, middle middle class who had over 3,000 Korean won annual income for that study, and in Cairo in August 18. Results: The Kano analysis result Instant cup noodles act as attractive elements for packaging state, cooking method, smell and convenience, and Yuzu tea acted as an attractive element of taste, eating method, raw materials, efficacy, packaging form. Customer satisfaction factor, instant cup noodles, capacity and noodle thickness was a factor of indifference in Kano analysis, but acted as an attractive factor, the way to eat citron tea was classified as a factor of indifference. Conclusion: In the case of instant cup noodles, we first set up the taste of chicken-based soup with high appreciation as a whole, a group that likes chicken-based soup taste and oil noodles for each market segment, a taste of beef based soup And popular group that likes raw noodles Appears that diversification is necessary, and it has been found that it is necessary to develop a product type by hierarchy and marketing with different size priority from group packaging container. In the case of Yuzu tea, it is indispensable to emphasize the efficacy, in particular, energy recovery preference appears high, appealing point matching the needs of energy recovery is necessary, release the citrus fruit as a product without buckwheat in Bisson Ho, the packaging container, The group that likes cups and sticks is different and we found that it is necessary to prepare all two types.

• Journal of Digital Convergence
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• v.17 no.2
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• pp.101-111
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• 2019

The construction of a "cold-chain cluster," which is a complex of cold-storage warehouses is emerging as an issue in the logistics industry. The Incheon Port Authority, in partnership with Korea Gas Corporation, is carrying out a project to build a cold-storage cluster using cold energy generated in the Songdo LNG receiving terminal. This study proposes a method of activating the cold-storage cluster using the CFPR methodology. An analysis of major factors showed that the most important factor was stability and profitability, which scored 0.281. For sub-factors, sustainable trade volume was the highest in importance, followed by rent level, the sustainability of LNG cold energy utilization technology, competition with general cold-storage warehouses, and exclusion of duplicate investments in facilities. For the future study, the evaluation of complex of cold-storage warehouses using major factors drawn out from this study is needed.

• Korean Journal of Community Nutrition
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• v.24 no.3
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.449-455
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• 2019

The purpose of this study was to develop a peach spread premix to increase the usability of peaches with low storage stability. We analyzed the effect of adding different ratio of peach powder (0, 5, 10, 15%) on the physicochemical and sensory quality characteristics of peach spread premix. The result showed that the pH of the spread premix significantly decreased with the addition of greater amounts of peach powder (p<0.05). The total titratable acidity (TTA) and sweetness of the peach spread premix were significantly increased as the amount of added peach powder increased (p<0.05). The redness (a-value) and yellowness (b-value) increased with an increase of the peach powder ratio; however, the lightness (L-value) decreased (p<0.05). The water activity and viscosity of the spread decreased with an increased amount of added peach powder. The results of the sensory test with spread premix prepared with 10% peach powder had the highest score for color, taste, texture, stickiness, and overall acceptability (p<0.05). We suggested that the peach spread premix made with 10% peach powder may be the most desirable for manufacturing spread premix and for improving sensory preference.

• Imaging Science in Dentistry
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• v.50 no.4
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• pp.339-346
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• 2020

Purpose: The purpose of this study was to evaluate the image quality, diagnostic efficacy, and radiation dose associated with the use of a cadmium telluride (CdTe) detector, compared to charge-coupled device (CCD) and complementary metal oxide semiconductor(CMOS) detectors. Materials and Methods: Lateral cephalographs of a phantom (type 1) composed of synthetic polymer filled with water and another phantom (type 2) composed of human skull macerated with polymer coating were obtained with CdTe, CCD, and CMOS detectors. Dosimeters placed on the type 2 phantom were used to measure radiation. Noise levels from each image were also measured. McNamara cephalometric analysis was conducted, the dentoskeletal configurations were assessed, and a subjective evaluation of image quality was conducted. Parametric data were compared via 1-way analysis of variance with the Tukey post-hoc test, with a significance level of 5%. Subjective image quality and dentoskeletal configuration were described qualitatively. Results: A statistically significant difference was found among the images obtained with the 3 detectors(P<0.05), with the lowest noise level observed among the images obtained with the CdTe detector and a higher subjective preference demonstrated for those images. For the cephalometric analyses, no significant difference (P>0.05) was observed, and perfect agreement was seen with regard to the classifications obtained from the images acquired using the 3 detectors. The radiation dose associated with the CMOS detector was higher than the doses associated with the CCD (P<0.05) and CdTe detectors(P<0.05). Conclusion: Considering the evaluated parameters, the CdTe detector is recommended for use in clinical practice.

• Journal of Electrochemical Science and Technology
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• v.12 no.1
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• pp.137-145
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• 2021

Among the non-precious metal catalysts, iron-nitrogen doped carbon (Fe-N/C) catalysts have been recognized as the most promising candidates for an alternative to Pt-based catalysts for the oxygen reduction reaction (ORR) under alkaline and acidic conditions. In this study, the nano replication method using mesoporous silica, which features tunable primary particle sizes and shape, is employed to prepare the mesoporous Fe-N/C catalysts with different shapes. Platelet SBA-15, irregular KIT-6, and spherical silica particle (SSP) were selected as a template to generate three different kinds of shapes of the mesoporous Fe-N/C catalyst. Physicochemical properties of mesoporous Fe-N/C catalysts are characterized by using small-angle X-ray diffraction, nitrogen adsorption-desorption isotherms, and scanning electron microscopy images. According to the electrochemical evaluation, there is no morphological preference of mesoporous Fe-N/C catalysts toward the ORR activity with half-cell configuration under alkaline electrolyte. By implementing X-ray photoelectron spectroscopy analysis of Fe and N atoms in the mesoporous Fe-N/C catalysts, it is possible to verify that the activity towards ORR highly depends on the portions of "Fe-N" species in the catalysts regardless of the shape of catalysts. It was suggested that active site distribution in the Fe-N/C is one important factor towards ORR activity.