• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.5
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• pp.575-584
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• 1998

The purpose of this study was to develop the better fitting and more comfortable sleeve pattern for women's jacket, as the first step. Five types of existent sleeve pattern were collected, made and worn compared with the sensory evaluations method. The main results of this study were as follows 1. Sensory evaluation for appearance; According to the result of Duncan's multiple range test among the five sleeve patterns, TOJAIUN method sleeve was most satisfactory, and the next was the JUNGMYUNGJA method sleeve followed by NASAN, MOONWHA, ESMOD method sleeve. 2. Sensory evaluation for comfort; The result of Duncan's multiple range test showed that the ESMOD method sleeve was comfortable, and the next was the Japanese MOONWHA method sleeve followd by JUNGMYUNGJA, TOJAIVN, NASAN method sleeve. The result of 3-way ANOVA, main effect for 3 independent variables and interaction for pattern x part, posturers part showed significant difference.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.6
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• pp.750-763
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• 2013

This research suggests pattern design methods for motion through an evaluation of the appearance and motion of three existing kinds of original patterns (K type, N type, and L type) and modified patterns designed by the researcher. The results of the study are as follows. First, the evaluation of appearances showed that the modified patterns of a standing posture received a higher evaluation compared to the original patterns only in N type and in a sitting posture. In addition, the degree of lowering or a natural feel by the pulling of the slacks waist belt in a sitting posture received a higher evaluation than the original patterns. Second, the evaluation of motions showed that modified patterns received a higher evaluation than the original patterns in almost all items. Per each pattern, it showed meaningful differences in questions asking about the degree of comfort as the whole in N type in crouching motions. The L type showed low scores as a whole (both in original patterns and modified patterns) and the K type showed meaningful differences in questions asking about the degree of comfort of the crista iliaca and groin region in the motion of walking at a normal walking pace, ascending stairs and bending the waist 90 degree to the front. Third, the measuring distance the between back waist point of the body and the back waist point of original patterns and modified patterns during motions showed that the modified patterns of all three patterns (N type, L type, and K type) showed less lowering compared to the original forms in the whole pattern as well as individual patterns. The design method of back waist point developed in this research can be regarded as a design method appropriate for motions.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.6 s.154
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• pp.992-1000
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• 2006

The main purpose of this research is to develop the methodology of objective evaluation of clothing appearance by eye movement analysis. The visual clothing items used in this study were skirt, one-piece, pants and shirt with the style variation of silhouette and details. By observing eye movement during visual evaluation of clothing, we can achieve the basic fixation data of eye movement. Moreover, we developed the Matlab program to extract the fixation coordinate and number of eye fixation on each part of the clothing item. As results, there were differences in the duration of fixation time for each item and the fixation time was not different by styles within a clothing item. However, we could find differences in the fixation time within a style, in other words, we could select the important parts of the clothing by observing the fixation time in a certain clothing item. It is also noted that time required in visual information processing differs depending on the item, and there was a region which contain more information independent with styles in the same item. By developing the objective method of visual evaluation that correspond to human's visual information processing, the results are expected to be applied in the retrieval program in internet shopping mall or in the development of contents for advertisement of clothing.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• Fashion & Textile Research Journal
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• v.20 no.4
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• pp.410-421
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• 2018

The study is designed to develop a educational basic pants patterns for men, and has been analyzed focusing on the university textbooks published since 2000. We also used CAD programs and virtual fitting programs to analyze the fitness of pants. To do this purpose, after choosing 7 Men's Wear textbooks, selected patterns were drawn and measured using PAD system and were compared and analyzed. Also, the appearance evaluation was examined through virtual fitting and then evaluated 21 male and female university students in their 20s. After supplementing the problems of the patterns in the existing textbooks, a pattern was developed and verified the fitness of the developed pattern. The results of comparing the proposed measurement items of each textbook for the pants pattern indicated a significant differences in terms of hip circumference of each pattern, which were between 96~105cm. A comparison of the drafting methods of each pattern showed the drafting methods for the crotch length, the front crotch extension, the back crotch extension were the difference. The results of appearance evaluation were pattern E presented the slimmest fit and pattern D presented the loosest fit. As a result of analysis of pants pattern, a waist circumference 82cm, a hip circumference 98cm, a crotch length 24cm, a pants length 104cm and a ham line width 46cm were most suitable. The development pattern was evaluated as superior to the existing pattern through the appearance evaluation of the virtual fitting.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.6
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• pp.852-866
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• 2015

This study analyzes the form of sleeve heads, which is an important internal element that affects the appearance of jacket sleeves. It characterized sleeve head forms by investigating angles, materials, and a combination of formations for 50 sleeve heads. It conducted an appearance evaluation by comparing and analyzing the results. This paper develops a sleeve head appropriately for sleeve construction. The study results are as follows. First, the product was divided into three parts: based on, force receiving, and sleeve cap parts. There were four types of man's sleeve head: straight, arc, and curve A and B types. The woman's sleeve head had two types: straight and curve B type. Second, the feature of each type of sleeve head was analyzed. A straight type emphasized the based on part. An arc type highlighted the force receiving part while the based on part decreased. The sleeve cap part, force receiving part, and based on part were emphasized in the arc type sleeve head. Third, as a result of the appearance evaluation, each type was rank as straight type < arc type ${\leq}$ curve A < curve B. The straight type did not get positive results as it had extra ease when the sleeve head was attached to a Jacket Sleeve. The arc type was evaluated poorly due to an inappropriate sleeve cap composition. The curve type received an excellent overall outcome as it fit into the sleeve cap part well and highlighted the force receiving part in order to minimize front and back wrinkles. Therefore, the curve type made the resemblance of the jacket appearance perfect and closest to the sleeve pattern.

• The Research Journal of the Costume Culture
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• v.22 no.2
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• pp.209-224
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• 2014

This study aims to compare the ease of shirt patterns in the men's wear market that have been constantly developing, and to analyze the fitness and appearance through the 3D virtual try-on system. The study selected three industrial patterns and two educational materials of classic-fit and slim-fit shirts for a total of ten items. The experiments involved virtual wearing, a stress contact point perspective map, and appearance evaluations. First, the ease differed significantly in the chest, waist, and sleeve cap height according to the patterns. Second, based on the stress, contact point, and transparency, there was ease in the order of Nam, D-brand, J-brand, Park, and S-brand in the classic-fit shirts while the order of D-brand, Nam, J-brand, Park, and S-brand resulted in the slim-fit shirts. Third, in the appearance evaluation, higher points resulted in the order of J-brand, Park, S-brand, D-brand, and Nam in both classic-fit and slim-fit. The results showed that proper ease differs greatly by shirt-fit and target age. Also, the shirts with more ease tended to be evaluated less favorably in the appearance evaluation. Based on the results, the study suggests that the proper ease in chest circumference is 18cm for the classic-fit shirts and 6 cm for the slim-fit shirts.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.10a
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• pp.708-712
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• 2013

The appearance of the Korean bell is exceptional comparing to that of other bells. The sound of the Korean bell is also distinguishable because of its remarkable appearance. The sound of the Korean bell is composed of striking sound and residue sound. This study focuses mainly on the striking sound of the Korean bell. The primary purpose of this study is to suggest a proper sound quality evaluation method for Korean bell. To implement this study, examine the formerly established methods which are method using rating method and method using generally used Psychoacoustics metrics. Also, subjective Sound Quality evaluation was conducted to compare the results of method using rating method and the method using psychoacoustics metrics.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.