• 한국컴퓨터그래픽스학회논문지
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• 제2권1호
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• pp.39-47
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• 1996

다양한 라이프스타일을 추구하는 소비자의 니즈(needs)는 첨단 컴퓨터 기술을 활용한 디자인 연구과정의 개발을 통하여 체계적으로 파악될 수 있다. 특히 제품 디자인의 가장 중요한 요소인 색채는 그 복합적 특성으로 인하여 정확한 정보를 파악하여 분석하는 것이 어려웠다. 본 연구에서는 WWW을 이용한 디자인과 색채 기호조사 방법을 개발하고, 이의 실험을 통하여 시간적, 경제적, 지역적 한계를 지닌 기존의 색채조사 방법을 보완할 수 있는 새로운 디자인 연구방법의 가능성을 제시하고자 한다. 이는 기존의 언어적이고 추상적인 색채조사를 구체적 제품의 3D 모델링을 이용한 시각적이고 구체적인 색채 조사로 대체함으로서, 보다 신뢰도가 높은 정보의 획득과 분석을 가능하게 한다는 점에 연구의 의의가 있다.

• 산업융합연구
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• 제19권5호
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• pp.151-157
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• 2021

빠르게 변모하는 산업화와 외모 지상주의의 사회적 흐름에 따라 메이크업은 헤어미용, 피부미용, 네일미용과 함께 성공적 사회생활과 원만한 인간관계를 형성하기 위한 중요수단으로 작용하고 있다. 이에 개인이 선호하는 메이크업 컬러를 다각도로 조사하여 미용산업의 매출 증대를 도모할 현실적 필요성이 대두되고 있다. 이에 광주광역시와 전라남도 거주하는 10대부터 40대 이상의 여성을 대상으로 외모관리 추구에 따른 메이크업 관심도와 컬러 선호도에 관하여 분석하였다. 연구 결과 서비스직, 학생, 10대 이하에서 평소에 메이크업을 많이 하는 것으로 나타났으며 '갈색계열'(70.2%)의 아이 쉐도우 컬러와 '붉은 계열'의 치크 컬러(76.8%) 및 립 컬러(62.5%)를 가장 많이 사용하는 것으로 나타났다. 본 연구를 통해 뷰티숍의 매출 증대 도모는 물론 향후 메이크업 제품 개발을 위한 기초 자료 및 메이크업 미용인의 컬러 선택을 위한 응용자료로도 활용되리라 사료한다.

• 한국식품과학회지
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• 제30권6호
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• pp.1327-1332
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• 1998

The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a $26{\sim}27$ min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at $121^{\circ}C$ were decreased to $10^{-4}\;CFU/g$, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at $121^{\circ}C$ showed the highest score in overall preference value.

• 복식
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• 제61권7호
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• pp.1-16
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• 2011

The purpose of this research is to study and understand the foreign tourist market's preferences and purchasing behaviors of Korean. Especially this study seeks to achieve this purpose by classifying the preferences and purchasing behaviors by nationality into general product. To confirm this research objective, data was collected with questionnaire method along with literature research. Targeting tourists from Japan, America, and China, the questionnaire survey examined their preferences for general color and design as well as the differences and commonality of their purchasing behaviors. As a result of examining foreign tourists' awareness of traditional tourist souvenir, the significant difference was shown by each country. Also, as for the purchasing behavior and preference for foreign tourists' traditional tourist souvenir, results indicated that Americans consider the element of geographical significance and value more than other groups of tourists. Resultantly, people have a different taste of souvenir in color, design, transform and so on by nationality.

• 한국의류학회지
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• 제32권10호
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• pp.1522-1534
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• 2008

The subjects of ttis study were middle-aged women in their 40s$\sim$50s and older women aged 60 and over who were living in Seoul and Kyonggi-do, Korea. Through studying the participants' responses to the questions regarding the attributes of image preference in terms of the levels of satisfaction and importance, the target consumers' demand has been studied. And, they are applied to a QFD Matrix, to find out the relationship between the attributes of product quality and the guidelines of clothing design. For this study, clothing image preference is categorized as three types: fashionable and urbane image, elegant and formal image, comfortable and active image. It has also been found that middle-aged and older women think the clothing that projects fashionable and urbane image needs more improvement that those for other images. To review demands for the clothing image preference attribute of formal suits for middle-aged and older women, the priority of these attributes through QFD Matrix that shows the relationship between the attributes and dress elements emphasized by designers has been examined. In reflecting clothing image preference by consumers for their formal two-piece suits, the most important design elements related to material in order of importance were material type, style, thickness and texture, and those related to color were the number of colors used and coloring type.

• 한국의상디자인학회지
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• 제25권2호
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• pp.97-110
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• 2023

The purpose of this study is to develop 3D pattern textile design of traditional Jogakbo motifs and fashion products using it. As a research method, first, through literature review, the three-dimensional representation of geometry on a plane with Jogakbo, design cases were examined. Second, through a survey, the purchase perception and design preference of Jogakbo cultural products was analyzed. Third, based on the results of the survey on color and print, the 3D pattern design for each type of Jogakbo is printed, and then textile fashion cultural products were developed. The results of this study are as follows. First, the reason why the public was not attracted to the purchase of cultural products was disatisfaction with practicality, unsuitable preference, price adequacy, aesthetics, and originality. Therefore, it was analyzed that quality, practicality, price, carry-on storage harmony and manageability, as well as aesthetic design were important factors for consumers. Second, the stereoscopic space on the plane expanded the two-dimensional plane space by forming a cube through the division and dissolution of geometry could be visualized using color expression of cubes of different brightness depending on the direction of light. Third, Jogakbo had eight types consisting of four detailed forms and three arrangement methods. The 3D pattern design could be developed through regular disolution and stereoscopic construction using Jogakbo's representative images for each type. In addition, it was found that it was easy to produce Jogakbo fashion products suitable for modern people through 3D pattern digital textile printing applying traditional colors.

• 한국식생활문화학회지
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• 제33권3호
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• 한국가구학회지
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• 제28권4호
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• pp.340-354
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• 2017

Currently, the global furniture market can not overlook environmental problems due to changes in environmental regulations. In order to grow into a global corporation, environmentally friendly design became essential. In addition, domestic and foreign consumers are increasingly interested in and spending on children's furniture, and demand for environment - friendly furniture for children's health and emotional development is increasing. In the era of universal consumer tastes due to massive mass production, it has been changed into a multi-product small-volume production period that reflects the preferences of various consumers, so that various types of furniture that meet individual preferences are required. Therefore, in this study, we investigated various personal opinions, perception, preference, propensity to use furniture, purchasing points, etc. for environmentally friendly children's furniture, and provided basic data for environmentally friendly children's furniture development that reflects consumer preference and requirements. Accordingly, 243 parents who have more than one child living in Seoul, Gyeonggi, and Incheon were surveyed about the use of children's furniture and the perception and preference of environmentally friendly children's furniture. According to the survey results, 64.57% of the respondents knew about eco - friendly children's furniture and the most popular way to get to know eco-friendly furniture was Internet advertising (49.48%). The rate of recognizing eco-friendly furniture as healthy furniture with no emission of hazardous substances was high as 56.16%. The purchase intention of eco-friendly children's furniture was very high at 86.01% and the most important factor in purchasing was the harmlessness to the human body (56.88%). 59.50% said that it is not possible to distinguish environmentally friendly furniture, which means that there is not much information to consumers yet. In addition, the preferred price range is 500~1000 thousand won, and the preference for the rest furniture is high. In the preferred form type, unit type modular furniture is 36.13%, in the material, wood is 72.35%, in the color, the color of wood with wood grain is high as 45.56%.

• 한국의류산업학회지
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• 제14권6호
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• pp.983-991
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• 2012

The purpose of this study was to provide basic reference data for the development of slim-fit dress shirts patterns for a variety of body somatotypes. For this study, a survey was conducted on the actual product conditions of slim-fit dress shirts of domestic brands(Actual wearing and purchasing conditions, fit, design preferences). The survey was conducted on 135 men in their 20s~30s. PASW Statistics 18 was used for data analysis. The result of this study are as follows : Analysis of the actual wearing conditions of dress shirts indicates that consumers own an average of 1~2 classic-fit shirts and 1~4 slim-fit shirts. These are normally worn once or twice a week, and purchased mainly at department stores, agencies, direct sales markets or outlets. With respect to the purchasing factors, price and style were the main priorities. Surveyed consumers had the greatest preference for designs with a non-darted front and a darted back, a semi-wide collar and the color white. By classifying the surveyed by somatotype, Type B preferred designs darted on both front and back, Type A preferred designs with a non-darted front and a darted back, while Type Y preferred designs non-darted on both front and back. All somatotypes displayed a preference for semi-wide collars and the color white.

• 한국식생활문화학회지
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• 제25권3호
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.