• Journal of Digital Convergence
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• v.15 no.1
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• pp.217-225
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• 2017

A study proposes possibility of new IoT measuring system blended with a smart device. The research serves the best cultivation information for domestic fruit's enhancement of competitive power and also develops a glucose measuring system by which people manage fructose with the mobile device. The mobile glucose tester is designed with a form of accessory which has high portability and utility because the product connects an existing analogy refractometer to the smart phone. You can check the glucose rates data by commodity, region, and season then save measurement results with server in real time for an exclusive application. It's possible to serve the glucose map, graph, and data list through the web service. This is very useful to do collect, analyze, and process the glucose data.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.481-490
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• 2010

The shock of melamine-contained food has been known with the incident of hospitalization or death of infants at the age of 11-month old in China. The purpose of this study was to examine consumers' risk perception, attitude and purchase behavior of melamine-contained food which recently came to the fore as a social issue, focusing on the relationship between consumers' attitude and purchase behavior based on physical risk, social risk, psychological risk, financial risk, consumers' attitude and purchase behavior. Study findings are as follows. First, the four factors of risk perception of melamine-contained food were significantly different by consumers. Consumers regarded social risk as most significant and it was followed by financial risk and psychological risk. And they regarded physical risk as most insignificant. Second, as for the difference of risk perception by demographic features, such factors as gender, age, marital status and schooling had no statistically significant influence. Third, the potential risk of melamine-contained food had a negative influence upon consumers' attitude and purchase behavior. In addition, consumers' attitude and purchase behavior were decided by perceived risks. This finding implies that consumers' attitude can accompany with negative or positive behavior and consumers' behavior can be related to social, financial and physical risks. Because the risk perception of melamine-contained food can cause consumers' distrust about all kinds of food in general, domestic manufacturers of milk product-contained confectionery and food can be harmed. In order to overcome this problem and make consumers purchase all the milk products and milk-contained food without fear, governmental agencies must reestablish systems with which the safety of imported raw materials and its processing can be insured and manufactures must improve the quality of products in a diverse and discriminative manner. This study seems to be meaningful in that it examined consumers' risk perception of melamine-contained food, a current social issue, and then looked into the influence of risk perception upon consumers" attitude and behavior, thus presenting the strategy of reestablishing the system of relationship between consumers and business entities in a desirable manner.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1072-1080
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• 2008

The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata ($1.75{\sim}1.89%$), Saururus chinensis ($1.03{\sim}1.04%$), and Polygonatum odoratum var. pluriflorum ($2.17{\sim}2.31%$) represented the optimal concentration conditions to obtain the best taste. The physical and chemical characteristics of the beverage manufactured at optimized conditions were pH 4.18, soluble solids 0.41 $^{\circ}Brix$, total acidity 0.21%, color value ($L^*$ value 40.08, $a^*$ value 4.53, and $b^*$ value 10.69), total polyphenol 54.63 mg/L, and electron donating ability 26.98%.

• The International Journal of Costume Culture
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• v.2 no.1
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• pp.31-42
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• 1999

The category killer that has been rapidly growing mainly in advanced countries since early 1990's, is a mew distribution model which aims for obtaining market controlling power by surpassing competing businesses in a specific area of products. The domestic situation of category killers is very different from that of advanced ones abroad since it has just been introduced into the Korean market. At the moment, there are only 10 or so companies operating in the market : Geopyung's , Taeheng's , Midopa's , of Sinsegye Department store, adn of Yerim International. The purpose of this study is to examine problems of domestic companies in the present market by analysing the operation status of category killers in domestic markets as well as foreign ones, and to suggest a counter-strategy of category killers for the distribution environment of the 21st century to improve the competitiveness of Korean distribution industry. The competitiveness of category killers lies above all in products lines. Category killers are equipped with the greatest number of products lines among those of competing businesses due to maximized product selections in an limited range. Another source of competitiveness may be found in balanced strategy positioning. That is to say, category killers are in a position where they can adjust policies towards any of the three purposes while aiming at them altogether : prices of discount stores, products range of specialty stores, and customer service level of department stores. It is also necessary for efficient store operation to use information technology such as electronic data interchange (EDI), electronic pose system(EPOS) and electronic funds transfer (EFTPOS). As for the cost structure, category killers can gain an advantage over other business since operating cost of various sections can be saved. There are, however, certain risks that category killers with strong competitiveness may influence on other businesses a great deal and even facilitate their decline. Yet it seems that the growth of category killers will be more viciously restrained by continuous challenges from other businesses. The distribution industry is supposed to develop through such competition and restraint.

• The Journal of the Korea Contents Association
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• v.10 no.1
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• pp.147-159
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• 2010

The touch screen phone launched domestically in Korea, unlike the existing plane UI, it applied a cubic shape of 3D UI which provides three dimensional solid graphic. This study proposes to examine the correlation between the users' experience of 3D GUI, which were made by two different companies, and the brand. From this point of view, this study sets up a hypothesis about intimate correlation between individual differentiated brand and the user experience. Base on that, a model was designed. This study measured the satisfaction of user experience through the disclosure and non-disclosure of brand, focusing on 3D GUI cases which were launched so far, and it demonstrated that there was a clear difference in the degree of satisfaction. Through this examine, a brand was confirmed as one of the important element of user experience in using the 3D GUI that was launched competitively by companies. Therefore, the result of this study suggest that the designers need to establish strategies that make the brand as the core subject of design during the process of manufacturing product and service.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• The Journal of Fisheries Business Administration
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• v.46 no.3
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• pp.143-161
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• 2015

This study presents a comparative analysis on mackerel distribution process and price formation process, and investigation of price and margin between traditional markets and Large-scale discount store distribution channel. Through this, the study investigated distribution efficiency of each channel, and examined whether a difference of distribution efficiency leads to a difference of performance through the investigation of a difference of function and role between members of a wholesale market and vendor of Large scale discount store. The following are the results of this study. As a consequence of investigating supply and sum by distribution channel of mackerel, it appeared that mackerels shipped from port market are distributed into 9 consumption sites(Wholesale market, Large scale discount store, Institutional Food Service, etc.). In the comparison of distribution efficiency between traditional retail store and Large scale discount store 52.0% margin is formed in traditional retail store distribution channel and 43.1% margin is formed in Large scale discount store, and a distribution cost rate consists of 19.4% cost in a traditional retail store for fishery products and 18.1% cost in a Large-scale discount store. To analyze a difference of performance, the study examine a difference of role and function between vendor and Wholesale market company, wholesaler and middleman. Wholesale market company and middleman of wholesale market for consumer have slightly high or similar score in collection function, sorting function, evaluation function and financial function which are traditional and original. However, it was confirmed that vendor has a better score in other functions, that is, newly-demanded functions(ex : market frontier function, product development function, Integral Distribution Function, etc.).

• Journal of Digital Convergence
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• v.18 no.1
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• pp.53-58
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• 2020

Various imperative statements that can be represented in the way in which the product or service is used describe how or how to achieve the goals, or induce or prohibit a specific action. This study focuses on The Effects of age and type of imperative sentence (directive vs. declarative) on behavioral intention and recall. As a result of the experiment, older people who have shorter lives remaining access information in a more emotional way, so they have been rejected by directive (vs. declarative) statements that felt more negative feelings, resulting in lowered behavioral intention. Conversely, the negative feeling caused by directive statements increased salience of directive (vs. declarative) sentence for older people more, which in turn increased memory for older people. Process analysis showed that emotions when exposed to statements mediated these results. The results of this study show that in order to improve consumers' behavioral response and/or the performance of information processing, it is necessary to deeply consider their age and how to construct the statement.