• The Journal of Industrial Distribution & Business
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• v.13 no.11
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• pp.47-64
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• 2022

Purpose: This study's goal is to investigate how perceived risk of Japanese electronic product affect the negative emotion and the avoidance intentions. In addition, this is difference in the effect of perceived risk on negative emotions and avoidance intentions according to the presence or absence of substitutes. Research design, data and methodology: Perceived risks of Japan products are decided by four dimensions, they are economic risk, social risk, psychological risk and physical risk. The reach model is made by the theory of risk-avoid. We requested this survey to 5808 customers by panel and web site, received 559 replied. We used 528 questionnaires excluding unreliable data. For the analysis, smart PLS is used. Results: Psychological risk has influence on negative emotion and avoidance intension. Social risk and physical risk affected negative emotion, but did not directly affect avoidance intention. Economic risk affects avoidance intension, but it has no effect of negative emotion. The existence of Japanese products' substitute only effects the relationship of economic risk and avoidance intention. Conclusions: Korean consumers behavior their buying and using of Japan product as financial benefit and satisfaction, not only risk. It is suggested that Korean company should make and develop unique product with good price.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1807-1814
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• 2008

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the $12-13^{th}$ thoracic vertebra from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.174-178
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• 2002

The influence of physical forms of gelatinized rice products on enzymatic hydrolysis in vitro and glycemic and insulinemic responses in normal subjects were studied. Densities of garaedu, bagsulgi, and cooked rice were 1.20, 1.18 and 1.11 g/mL, respectively, while moisture contents of garaeduk, bagsulgi, and cooked rice were 47.5, 43.1 and 66.0% (wt.), respectively. The highest initial rate of in vitro hydrolysis by porcine pancreatic $\alpha$-amylase was observed in bagsulgi followed by cooked rice and garaeduk. However, time for complete hydrolysis seemed to reach a plateau value. Postprandial glucose and insulin responses and satiety of rice products were studied in 12 normal subjects (mean age 23.2 $\pm$ 2.4 years, 6 men and 6 women). Postprandial serum glucose and insulin levels, after consumption of the rice products, reached a peak at 30 min. Garaeduk showed significantly less incremental responses for glucose (1627.5$\pm$134.9 mg.min/dL) and insulin (2041$\pm$287.0 uU.min/mL) than did bagsulgi for glucose (2407.4$\pm$208.3 mg.min/dL) and insulin (3582$\pm$264.4 uU.min/mL). Satiety responses to the rice products were not significantly different. Therefore, it can be concluded that garaeduk may be more beneficial in controlling postprandial hyperglycemia and hyperinsulinemia than bagsulgi. These results also suggest that physical properties of starch products, acquired by the specific processing methods, affect postprandial metabolism of carbohydrate foods.

• Korean Management Science Review
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• v.21 no.3
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• pp.1-12
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• 2004

The paper demonstrates that versioning of digital products occurs more frequently than that of physical products because of low marginal cost. The versioning occurs no matter what a customer knows his/her reservation price. Low-quality version will not be produced when the difference between reservation prices is very large. The paper also shows that a firm tries to lower the quality of low-quality product to prevent customers with high reservation prices from purchasing low-quality product.

• Journal of Biosystems Engineering
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• v.30 no.5 s.112
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• pp.280-284
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• 2005

Front the production on the farm to the consumer, agricultural products are subject to various physical treatments involving mechanical techniques and devices. It is essential to understand the physical laws governing the response of these biological materials so that the machines, processes, and handling operations can be designed fur maximum efficiency and the highest quality of the end products. A compression test system was developed to test the physical properties of fruits including apple, pear, and peach which may lead to a better understanding of the physical laws. The test system consisted of a digital storage oscilloscope and simple mechanism which can apply quasi-static compression to fresh fruits. Rupture force, energy, and deformation were measured at the five levels of compression speed from 1.25 to 62.5 mm/min for each internal and external tissues. Rupture forces for apple and pear were in the range of 42.2 to 46.2 N and 38.8 to 41.2 N for external and infernal tissues, respectively. Rupture forces fir peach external tissues were in the range of 48.2 to 54.0 N.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.1 s.113
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• pp.62-69
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• 2006

This study was carried out to measure and analyze the storage condition, distribution route, and packaging method of four selected agricultural products(small tomato, cabbage, peach, and carrot) in the cold chain system. It was shown that dew-forming phenomenon by fruits and vegetables deteriorates the agricultural product quality and physical properties of corrugated fiberboard box during the cold chain system. The compressive strength deterioration in corrugated fiberboard boxes was much greater for single wall(SW) corrugated fiberboard containers than for double wall(DW) in low temperature-high humidity condition. To reduce the deterioration of box and dew-forming phenomenon, water-repellency treatment should be over $R_6$. However, water-resistant treatment of corrugated fiberboard containers would be effective under high relative humidity conditions more than 75% RH. It was suggested that functional corrugated fiberboard box packaging would be an optimum method to reduce the deterioration of agricultural products quality by. It was also achieved controlling the relative humidity and temperature during the storage and physical distribution process.

• Elastomers and Composites
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• v.15 no.3
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• pp.147-154
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• 1980

The cellular rubber products for industrial purpose have been applied in many fields such as auto-motive parts, ship-building, machinery, sports goods, diving suit or interior housings etc. The purpose of this dissertation is to study the physical properties of celluar rubber products particulary for those elastomers such as EPDM, CR and NBR with heat resistance property, weather proofness, and oil resistance characteristics respectively, aiming at improving their quality, and renovating the manufacturing know-how which is beyond our technical power at the present time in Korea. In order to meet this requirement an ideal recipe is being shown for the three elastomers, and also a practical recipe which is easily available in terms of compounding ingredients in domestic market has set up as shown in Table 1. for the investigation of vulcanization characteristics by means of Rheometer. The optimum Mooney viscosity of compounded rubber was found to be approximately $ML_{1+4}(100^{\circ}C)$ $30\sim45$. Excess mustication makes a dispersion of ingredients worse, consequently it causes deformation of shapes and heterogenous cell distribution. In other words the articles are rejected because of its insufficient workmanship. The results of physical properties of the products are indicated in Table 3. It has shown that the quality meet requirement when tested in accordance with ASTM D572, 573 and D 395. The test results o CR/IR blends in terms of hardness, volume change by blowing, tensile strength and elongation have been shown.

• The monthly packaging world
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• s.133
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• pp.140-166
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• 2004

• The monthly packaging world
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• s.146
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• pp.132-153
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• 2005

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1994.07a
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• pp.9-12
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• 1994