• 한국의류학회지
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• 제31권6호
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• pp.879-891
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• 2007

빠른 유행변화와 긴 제조과정으로 인하여 패션업계에서 유행예측은 매우 중요한 과업이며,성공의 열쇠가 된다. 따라서 예측된 스타일이 소비자들에게 수용되어 유행되는 과정은 학문적으로나 산업적으로 매우 중요한 주제이다. 이 연구는 해외 콜렉션에서 예측된 유행스타일들이 한국시장에서 어떻게 수용되는지를 알아보고자 여성복 해외 콜렉션 자료와 서울의 스트리트패션 자료를 02 s/s 시즌부터 05 s/s 시즌까지 7시즌에 걸쳐 비교하였다. 해외 콜렉션 자료는 전문 패션잡지인 Fashion Show에서 수집하였으며, 스트리트 패션자료는 서울패션디자인센터의 자료를 사용하였다. 그 결과 우리나라는 해외 콜렉션에서 나타난 전반적인 트렌드를 잘 수용하고 있으며 특히 이 기간 동안은 스포티 스타일과 페미닌 스타일이 크게 유행하였던 것으로 나타났다. 그러나 해외 콜렉션에서 나타난 스타일이 그대로 수용되기보다는 변형되거나, 일부만이 수용되는 경우가 더 많았으며 이것은 한국사회의 특성과 대량생산에 기인한 것으로 사료된다. 또한 해외 콜렉션에서 제시된 스타일들 중 한국에서는 거의 수용되지 않은 경우도 있었으며, 한편 한국에서만 나타난 스타일과 아이템들도 있었다. 이 연구는 해외 콜렉션 자료를 주 정보원으로 사용하는 국내 의류업체들의 상품기획에 좋은 가이드라인을 제공하고 있으며, 또한 한국 패션시장의 특성을 이해하는데 도움이 되는 실증적인 연구로 의의가 있다.

• 농업과학연구
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• 제38권1호
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• pp.183-190
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• 2011

The paper is to analyze multi-attributes for expanding new renewable energy in agricultural sectors which have environmental, technical, economic, and social factors consisting of 15 attributes which have both positive and negative impacts. We applied the analytic hierarchy process (AHP) to data from opinion polls. As a result of the AHP survey, the overall results indicate that the respondents more weight on economical factor than environmental, technical, and social factors for expanding new renewable energy. At the lowest level, a comparison of individual 15 attributes within three factors shows that fixed cost highest in multi-attributes, followed by operating cost, technical superiority. To achieve the public acceptance about expanding new renewable energy in agricultural sectors, the policy-makers should take all relevant factors into account through the decision-making process by the public opinions.

• 동아시아식생활학회지
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• 제23권1호
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• pp.107-118
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• 2013

This study investigated the effects of Beaknyuncho (Opuntia ficus-indica var. saboten) powder on the quality of sponge cakes. Sponge cakes containing 0, 1, 3, and 5% of powder were prepared and stored for three days at $20^{\circ}C$. The volume of sponge cake increased up to 1% according to the amount of added powder, while the pH level decreased as the amount of powder increased. The edible period of the products could also be extended by the addition of Opuntia ficus-indica var. saboten powder; however, the lightness of crust and crumb was weaker as the amount of powder increased. Redness, hardness, gumminess, and chewiness increased whereas springiness and cohesiveness decreased with the addition of powder. In a sensory evaluation of the overall acceptance, the highest scores were for treatment with 1% Opuntia ficus-indica var. saboten powder during storage periods.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2004년도 29차 춘계정기학술세미나
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• pp.51-65
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• 2004

1. 일반 성분에서 실크 프로테인은 쌀가루에 비해 단백질은 91.22%로 매우 높은 함량을 보였다. 2. pH는 쌀가루와 실크 프로테인이 비슷한 약산성을 나타냈다. 3. 총 유리당 함량을 보면 쌀가루에 비해 실크 프로테인이 매우 낮음을 알 수 있었다. 4. 총 아미노산 함량에서는 실크 프로테인이 쌀가루보다 13배나 높은 함량을 나타내었다. 5. 쌀가루의 아미노산 조성은 glutamic acid 함량이 가장 높았으며, 실크 프로테인은 glycine이 가장 높았다. 6. 특히 실크프로테인은 곡류의 제한 아미노산인 lysine이 높게 함유되어 있어 곡류 가공 조리제품에 이의 첨가는 부족된 lysine 함량의 보풍에도 큰 효과가 있을 것으로 사료된다. 7. 실크 프로테인 첨가수준에 따른 절편의 관능적 품질변화에서 색택(color)은 무첨가군 및 1% 첨가군를 가장 선호하는 것으로 나타났으며, 종합적 기호도(overall acceptance)는 무첨가구 및 1~3% 첨가구를 선호하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Journal of Communications and Networks
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• 제8권1호
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• pp.28-37
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• 2006

State-dependent call admission control (SDCAC) is proposed to make efficient use of scarce wireless resource in a hierarchical wireless network with heterogeneous traffic. With SDCAC, new calls are accepted according to an acceptance probability taking account of not only cell dwell time but also call holding time and system state (i.e., occupied bandwidth). An analytical method is developed to calculate performance measures of interest, e.g., new call blocking probability, forced termination probability, over. all weighted blocking probability. Numerical results with not only stationary but nonstationary traffic loads are presented to show the robustness of SDCAC. It is shown that SDCAC performs much better than the other considered schemes under nonstationary traffic load.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.171-176
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• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국식품영양학회지
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• 제6권1호
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• pp.31-36
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• 1993

Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55~58$^{\circ}C$ and 30~60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of straw-berry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18'2. The results obtained from the study were as follows : during 18 weeks storage at - l8$^{\circ}C$, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.

• 전자공학회지
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• 제23권3호
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• pp.83-93
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• 1996

Picture archiving and communications systems(PACS) for digital image distribution, archiving and transmission, represent the modern hospital. PACS is the medical image management system within a hospital, whereas teleradiology system is the medical image communication system between remote sites. PACS and teleradiology systems usually consists of mainly four parts such as image acquisition part, image storage and database part, Image communication network part, and image display workstation part. Among these components comprised In the PACS, workstations are the point of contact between a PACS and the radiologist or referring physician. Therefore, the acceptance of PACS is highly dependent on workstation functionality, performance and easy of use compared with the conventional film-based radiology. This paper describes overall configurations and some requirements of PACS and teleradiology.

• 한국식품영양과학회지
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• 제26권5호
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• pp.784-787
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• 1997

Enzymatically hydrolyzed soy sauce(eHSS) was prepared by the treatment of defatted soy flake using two types of proteases, followed by maillard reaction and formulation with some ingredients. The eHSS was mixed with fermented soy sauce(FSS) to make enzymatically hydrolyzed mixed soy sauce(eHMSS). The properties and sensory characteristics were evaluated and compared with commercially available soy sauces. The control of salt and total nitrogen contents in eHSS and eHMSS was easy, and the production of soy sauce of low salt and high protein was possible. However, the free amino acid content of eHSS was lower than FSS. due to lower degree of hydrolysis. In sensory evaluation, the eHSS have no loss taste and overall acceptance than FSS. Consequently, the eHSS and eHMSS have the potential for use with FSS to produce high quality soy sauce of low salt and high protein contents.