• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.830-836
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• 2001

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients'diet than male patients'diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B$_2$and a great monetary loss.

• Journal of the Korean housing association
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• v.14 no.6
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• pp.147-154
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• 2003

This study examines and analyzes the current status, characteristics and properties of Super-Graphic as a visual element with Super Graphic designed on the wall of apartment housing, typifies them and explains the preference and evaluative structure by each type. The results of this study are as follows： According to color environment of Super-Graphic, N-tone colors are 21.4％ and YR-tone colors are 14.5％. In the whole distribution, cold color tone is 41.4％ and warm color tone is 37.2％. In the brightness, 72.9％ of the entire Super Graphic use high brightness and in the saturation, 51.2％ show low saturation, achromatic colors are 21.4％ and high saturation is 16.5％. As a result of conducting SD test to analyze the preference of Super-Graphic, 'wonderful' is most negative variable, followed by 'heterogeneous', 'splendid', 'romantic' variety'. Positive variables are 'monotone', 'stable' and 'calm'. As a result of factor analysis to reveal the evaluative structure of Super Graphic image based on the above results, five factors including brightness, saturation, stability, harmony and ordered are extracted and it is considered that these are important variables to be reflected in designing Super Graphic in future.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.159-166
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• 2017

This study was to investigate the quality characteristics of white pan bread with added Nurungji, scorched rice. Nurungji powder at the level of 5% (N5), 10% (N10), 15% (N15), 20% (N20) was mixed with flour to make the bread. The overall effects of nurungji powder in pan bread were examined by investigating fermentation rates, volume change, farinograph and TPA analysis, color and preference evaluation. A control showed the highest fermentation rate by 60 min, but there was no significant difference between all samples. Farinograph analysis showed that the water absorption rate was the lowest in control and increased with the addition of nurungji powder. In contrast, in dough development time, control was the shortest and the N20 was the longest. Dough stability showed the best with control, N20 showed the lowest value, and Dough weakness increased significantly as the amount of rice powder was increased. According to TPA analysis it had shown significant differences in hardness and chewiness in the bread with Nurungi. Volume and specific volume tended to decrease as the amount of rice powder added increased. Sensory evaluation showed that the texture of bread had the highest with control, and the overall preference such as color, taste, and flavor showed the best with N15.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.

• Journal of Animal Science and Technology
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• v.66 no.2
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• pp.387-397
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• 2024

Pork quality is determined by several attributes, among which odor and taste are the utmost significant. Therefore, this study was aimed to assess the effects of boar odor hormone concentration on the quality traits and sensory acceptability of pork. A total twenty-six (26) non-castrated 3-way crossbred (Landrace × Yorkshire × Duroc) pigs were selected with an average body weight (ABW) 115.6 kg before to slaughter. The three treatment groups (low, medium and high) were divided according to the androstenone concentration. In experiment 1, for meat quality traits carcass was selected based on androstenone concentration: low (LC, 0.64-0.69 ㎍/g, n = 9), medium (MC, 0.70-0.99 ㎍/g, n = 7) and high (HC, 1.00-1.69 ㎍/g, n = 10). In experiment 2, for sensory evaluation carcasses were also selected based on the abovementioned conditions. Results revealed that androstenone concentration not effect on proximate components, meat quality traits and fatty acids except palmitoleic acid. Sensory evaluation data showed that boar taint and meat boar taint were significantly increased in a concentration-dependent manner from low to high, whereas, gravy and meat flavor preference were significantly increased in LC group than HC group. In addition, correlation analysis showed that boar taint and meat boar taint were positively, and gravy and meat flavor preference were negatively correlated with boar taint hormones. In essence, our findings indicate that androstenone concentration had no effect on meat qualities, but a high concentration of androstenone had a negative effect on the sensory characteristics in uncastrated pigs.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.165-169
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• 1980

Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.2
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• pp.110-118
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• 2012

This study aimed to research theoretical reviews of streetscape and to analysis the correlation between visual properties and preference of streetscape in Bukchon around Gahoe-dong which is a dense Hanok area. Therefore we analyzed a relation between visual quantities and preference intended Samcheong-dong 35 street, Gahoe-dong 31 street and Gahoe-dong 11 street the representative streetscape in Bukchon. Also we extracted common factors of images of the streetscape in Bukchon and figured out a relation between the visual image evaluation and the preference by regression analysis. The result of the analysis is as follows. First, it was the streetscape of Gahoe-dong 31 street which get more scores than any other streetscape in preference. And we figured out that the higher the ceiling and the visual quantities of planting the more preference. Second, streetscape in Bukchon was explained by 'aesthetics', 'amenity' and 'orderliness' in psychological view. And there was noticeable difference in aesthetics aspect between Gahoe-dong 31 street the highest preferred place and the Samcheong-dong 35 street the lowest preferred place. Third, as a result of regression analysis on preference and factor scores about psychological variables, we figured out that the factor which explains aesthetics effects most on the preference.

• Journal of Korean Society of Forest Science
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• v.104 no.4
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• pp.685-696
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• 2015

This study intends to evaluate visual preference and image for 10 types of forest sceneries which have own distinct characteristics without overlapping each other among 22 types of beautiful forest sceneries based on Korea National Parks. Z scale and paired comparison methods were used to analyze visual preference for forest scenery, and SD scale method was also adopted to assess visual image for forest scenery. Experiments were conducted with 3 different university students groups. The results of this study can be summarized as follows. First, the evaluation results of Z scale (N=70) and paired comparison (N=64) methods show similar visual preference for different types of forest scenery. 'Scenery inside forests' and 'valley and rock' sceneries have the highest level of preference, and 'panorama of ridges', 'ridge of curious rock peaks', and 'waterfall and cliff' also have relatively higher preference level than others. However, 'community of dead trees' has the lowest preference in forest sceneries. Second, the factor analysis outputs of the image scores for beautiful forest scenery types by SD scale (N=66) show 3 factors of 'mysterious charm', 'colorful sense', and 'vividness/variety'. Examined the variables of forest scenery types for each factor, the image of 'mysterious charm' is based on the sceneries of mountain ridges, the image of 'colorful sense' is focused on the sceneries of color-expressed sense of the season, and the image of 'vividness/variety' is based on the sceneries of waterscape and curious rock peaks.

• Archives of design research
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• v.19 no.2 s.64
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• pp.63-72
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• 2006

The design in modern industrial society is the core of corporate administrational strategy and a factor that determines the competitiveness of a country. And the process of purchasing products is the matter related to the awareness of design which expresses the desire to own the design product that consumers prefer, implying that the aesthetic feature of product has become a critical characteristics of product design rather than the technical function of product. In this regard, the development of product design with a new dimension is urgently called for, by analyzing and shedding light on the aesthetic features of factors related to the preference of consumers. This study considers the preceding studies on the aesthetic factors and the reaction of customers to the product design to figure out the importance of factors related to the preference of customers, in an effort to shed light on the aesthetic factors that affect the customers' preference of product and the evaluation of product. In addition to that, this study investigated the preference that Korean and Chinese customers display toward the product and assessed the aesthetic features of preferred product in order to come to the conclusion from the experiment and analysis on how much effect the aesthetic factors and the aesthetic factors by product have on the preference of customers. Therefore, this study tries to propose the data that can be useful for the design of product targeted for consumers in Korea and China, by shedding light on what aesthetic factors that products preferred by consumers in Korea and China have and how much effect such factors have on the preference of consumers in an attempt to provide the guideline on the aesthetic factors of the product design.

• The Journal of the Korea Contents Association
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• v.12 no.8
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• pp.388-398
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• 2012

In this study, Entropy method and PROMETHEE(Preference Ranking organization METHod for Enrichment Evaluations) which is one of the multi criteria decision making methods are applied to estimate the relative inundation risk ranking of the urban sewer systems. Then, the evaluation factors were selected considering two main items to estimate the inundation risk using Entropy and PROMETHEE. In the first item considering topographical and environmental factor, average elevation, average slope, width of area, population, density of conduit were selected as the detailed factors of first item which have influence of the overflow occurrence and damage scale in urban sewer system. And, the relative reliability of sewer network was considered as the second item which can quantify the inundation appearance. Then, the reliability is estimated considering the number of overflow nodes and overflow volume simultaneously. Therefore, the suggested inundation risk evaluation method can be used as the evaluation index for sewer networks and contribute to decision making for the sewer rehabilitation policy.