• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.106-110
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• 2000

An integrated on-line inspection system was constructed with seven cameras, half mirrors to split images. 720 nm and 970 nm band pass filters, illumination chamber having several tungsten-halogen lamps, one main computer, one color frame grabber, two 4-channel multiplexors, and flat plate conveyer, etc. A total of seven images, that is, one color image form the top of an apple and two B/W images from each side (top, right and left) could be captured and displayed on a computer monitor through the multiplexor. One of the two B/W images captured from each side is 720nm filtered image and the other is 970 nm. With this system an on-line grading software was developed to evaluate appearance quality. On-line test results with Fuji apples that were manually fed on the conveyer showed that grading accuracies of the color, defect and shape were 95.3%, 86% and 88.6%, respectively. Grading time was 0.35 second per apple on an average. Therefore, this on-line grading system could be used for inspection of the final products produced from an apple sorting system.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.134-142
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• 2003

Performances of Taekwondo fabrics were evaluated in respect of fiber component. yarn count, weave structure and wearing comfort. As a beginning step, we investigated the present situation of Taekwondo wears by questionnaire from pro and amateur Taekwondo players. Samples employed in this study were cotton/nylon blend fabric that was newly woven for this study as well as fabrics of current Taekwondo wears for sale in the market. Their fundamental properties measured were such as air permeability, water vapor transport. wickability, absorption rate, Qmax values, thermal conductivity, durability, hand value, and etc. In addition, subjective wearing sensations were evaluated using Taekwondo wears made of those fabrics. From the results of the objective measurement and the subjective wearing test, we estimated the total fitness of fabrics as a Taekwondo wear. From the questionnaire we could see that pro players and amateurs wanted highly absorbing, quick drying, and soft-tough and complained abrasive surfaces and static elasticity of current fabrics. In view of the results so far achieved, nylon blended fabrics newly woven in this study, showed better comfort-related properties from both of the objective and subjective tests. It was also represented that finer yams enhanced water absorption and touch, and fabrics with rough surface such as honeycomb weave was superior in wearing comfort as well as aesthetic appearance.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.2 no.3
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• pp.1-9
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• 1999

This paper described the results of the characteristics of the near-bottom flow and field analysis of the tidal flats sediment. It was the aim of this paper to grasp current flow of tidal flat's environment and influence factor for environmental change forecast of tidal flats. Field measurement of water velocity, water elevation, bed materials test, and temperature distribution of tidal flat were conducted. Thereafter, current flow, turbidity and temperature distribution of tidal flat sediment have been discussed. The field research results showed that the fluctuating velocity near the seabed before and after its appearance at low tide was strongly affected by the wind wave. The resuspension of the sea-bottom sediment took place with great intensity before and after the appearance of the seabed at low tide. Both the sea water level and the weather condition were a significant influential factors. Such as, temperature and turbidity just on the surface and the shallow layer of seabed sediments were varied largely with time and weather conditions, but that its deeper layers was almost constant. Temperature on the seabed sediments was strongly influenced by irradiance and water depth. The temperature variation of the tidal flat and the variation characteristics of the current flow and turbidity depend greatly on the inhabiting environment of the tidal flat benthic organism.

• The Research Journal of the Costume Culture
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• v.21 no.5
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• pp.639-654
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• 2013

Understanding consumers' being well and stylishly dressed is a key for marketers' success in ever changing fashion industry. The purpose of this study is to identify the antecedents of dressing style. As antecedents, personal values and clothing-related variables were considered: this study included physical appearance, materialism, and individualism as personal values and quality conscious, price conscious, and brand conscious as clothing related variables. It was hypothesized that personal values influence dressing style both directly and indirectly through clothing related variables. Data were gathered by surveying university students in Seoul, using convenience sampling. Three hundred eleven questionnaires were used in the statistical analysis, exploratory factor analysis using SPSS and confirmatory factor analysis and path analysis using structural equation modeling. The results showed that all the fit statistics for the variable measures were quite acceptable. In addition, the overall fits of the model suggest that the model fits the data well. The hypothesized relationship test also showed that individualism among personal values directly influences dressing style and that only price consciousness among clothing-related variables influences dressing style. With respect to the relative importance, individualism showed the largest standardized regression weight. The results suggest effective product, price, and promotion strategies for marketers whose target market is style conscious consumers.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.2
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• pp.77-84
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• 2001

This study was carried out to investigate the utilizing of cool-season turfgrass in areas, excluding greens, of Korean golf courses. Data collected from 120 golf courses were subjected to frequency and T-test analysis using SPSSWIN. The results obtained were as follows: 1) seventy eight golf curses were utilizing cool-season turfgrass in areas except of the greens. At thirty five golf courses (46.0%) of them, the area utilized appeared tee, green collar, green approach etc. (tee>green collar>green approach). At 37 golf courses(48.7%), a mix of Kentucky Bluegrass and Perennial Ryegrass was utilized and the ratio of the mix was 70:30(v/v). At 57 golf courses(76.0%), seed sowing was utilized. 2) In Korean golf courses, the cognition of utilizing cool-season turfgrass depended on the existence of the practice. The cognition of the experienced was more´ affirmative´ than that of the inexperienced. 3) In the experienced, the preference was determined by turfgrass quality and good appearance and recuperative rate of cool-season turfgrass. In the inexperienced, the preference was determined by turfgrass quality god appearance. 4) The experienced recommended the mix of Kentucky bluegrass and Perennial Ryegrass. 5) It seems that the golf courses having used cool-season turfgrass have difficulties in the maintenance in summer while the golf courses without using cool-season turfgrass have difficulties in the maintenance in summer and the selection of turfgrass variety.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.2
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• pp.189-194
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• 2014

Drape property, one of the dynamic properties, is significant element of appearance and silhouette of garment. There are two methods of measuring drape property: objective method and subjective method. The purpose of this study is to search convenient method of measuring drape property which affects the appearance of garment. The method of this study was as below: First, the drape properties of ten various fabrics were measured within both of professional paper ring and visual handy measuring instrument. Second, Pearson's correlation coefficient was analyzed in order to analyze the correlation of two results of the experiments. This study used professional paper ring and visual handy measuring instrument on ten samples. Both of the results from the paper ring and visual handy measuring instrument were very similar in terms of drape property. Significant correlation between results of the professional paper ring and visual handy method indicates the efficiency of the visual handy measuring at school or work environment etc.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Journal of Fashion Business
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• v.19 no.3
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• pp.101-112
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• 2015

Because young men's slacks are becoming more slim-fitting today, this study attempts to identify room for improvement by comparing and analyzing the patterns of men's slacks in the literature and those of manufacturers. Selected for the study are two patterns from the literature and one from manufacturers (Slacks A, B, C); those from studies are slim silhouette pants with no tucking around the waist at the front. Subjects for the Fit tests and the pattern designs were men in their twenties with average body shapes in accordance with the figures in Size Korea 2010. Pants were made from muslin fabric and the Fit tests were carried out with three subjects and a panel of five experts to evaluate comfort and appearance. The analysis of the patterns revealed that Slacks A were the longest followed by C and then B. Slacks C had the most girth ease, and Slacks B were the slimmest in both length and girth. Movement tests showed Slacks A to be the most comfortable followed by B and then C. The appearance test found that Slacks B were the most attractive, followed by A, and then C. The fits at the front, back and sides of all three pants were more or less the same. We suggest that more studies be done on pants patterns adjusting them for proper ease and using elastic fabric in order to maintain the slim fit and also to be comfortable to wear.