• 한국임상보건과학회지
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• 제4권2호
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• pp.556-565
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• 2016

Purpose. This study pourpose to fashion lifestyle and color interests in accordance with group university students' lifestyle focused on students in health and nursing fields. Methods. This study administered a structured questionnaire to 321 random subjects who currently major in health and nursing fields and who reside in Daegu city. For the collected data, using the SPSS 18.0, the following analyses were implemented: frequency analysis, factor analysis, K-means clustering analysis, t-test, and ${\chi}^2$-test. Result. In terms of lifestyle, seniors had shown more active groups than passive groups in comparison to their juniors. The active group in terms of lifestyle has shown higher interest in the importance of apparel and fashion leadership in comparison to the passive group. The active group in terms of lifestyle has also shown higher interest in color in comparison to the passive group. Conclusion. A fashion leader leading by examining the fashion life style and color interest in accordance with the lifestyle to target college students to investigate a variety of consumption patterns made according to personal preference consists of a smooth communication between businesses and consumers needed for product development.

• 한국식품조리과학회지
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• 제27권1호
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• pp.75-84
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• 2011

The aim of this study was to develop a convenient brown sauce product with long shelf life that has similar taste and quality characteristics with sauce used in restaurants. Response surface analysis was carried out to optimize brown sauce. Extracted brown sauce powder was subjected to hot air drying, infrared drying, freeze drying, and spray drying to determine the appropriate drying method for brown sauce manufacturing. The optimum extraction conditions were set by superimposing and reading each reaction surface that satisfied all of the sensory characteristics such as color, smell, taste, concentration, and overall preference level in order to set the optimum conditions for brown sauce production. The optimum extraction conditions for brown sauce were determined to be heating time 30 min, gelatin addition quantity 9.00%, and tomato paste addition quantity 11.25%. Reliability test showed a similar value to the predicted scope when compared to the experimental value obtained under the same conditions as the predicted value according to RSM (response surface methodology), enabling verification of the derived regression formula. Product powder of ideal brown sauce by heating, infrared radiation, freezing, and spray drying and investigate result for functional tests of color, flavor, taste, viscosity, overall acceptability and show highly acceptability on powder by infrared rays and freeze-drying methods. Especially, infrared radiation method resulted in favorable color and flavor values while freeze-drying method produced good taste and viscosity values and high overall acceptability. Therefore, infrared radiation drying method and freeze-drying method to product powder.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.173-180
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• 1997

The effects of sugars and heating methods on the sugar infilteration, hardness, color and organoleptic characteristics were investigated for quality improvement of sugared chestnuts. Among the tested sugars, isomaltooligosugar was the most effective on the rate of sugar infilteration. High temperature increased the rate of sugar infilteration during sugaring process, but color and flavor were deteriorated at 9$0^{\circ}C$. The most suitable temperature for sugaring process was 7$0^{\circ}C$. The product sugared with fructooligosugar recoreded the highest score in hardness, odor and preference than any other sugars tested and increased the rate of sugar infilteration when mixed with sugar at same amount. The changes of soluble solids in chestnuts boiled with microwave oven were ranged from 18。Brix to 32。Brix, while chestnuts heated in general were from 18。Brix to 28。Brix. Chestnuts boiled with microwave heating were sugared rapidly. The hardness of boiled and sugared chestnuts was lower when treated with microwave than with general heating. Hunter's L and b value of sugared chestnut treated with microwave decreased during processing but a value somewhat increased.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2022년도 추계학술발표대회
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• pp.643-645
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• 2022

많은 온라인 쇼핑몰에서 색상 기반 필터링 서비스나 추천 시스템을 제공하지만, 수동 분류는 많은 시간이 들고 오류 위험이 있다. 본 연구의 실험에서는 먼저 분석할 의류 이미지를 실루엣 분석으로 수행한 경우와 수행하지 않는 경우의 k-평균 군집화 알고리즘으로 가장 우세한 색상 군집의 중심값을 도출하는데, 만약 군집 개수가 2개 이상이면 보다 큰 군집의 중심값만을 고려한다. 이 중심값을 이용해 사전 학습한 k-최근접 이웃 알고리즘으로 색상 클래스를 분류한다. 실험 결과 실루엣 분석을 수행하지 않은 k-평균 군집화 알고리즘을 사용한 분류 방식이 정확도와 수행 시간 모두 매우 준수하였으나, 배경색이 존재하여 의류 색 분석에 영향을 줄 수 있는 경우 잘못 분류한다는 문제도 있다.

• International Journal of Advanced Culture Technology
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• 제11권3호
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• pp.163-171
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• 2023

A blind box is a kind of sales method in that you can only get the product information by opening the package. In 2019, blind box products began to grow rapidly in the Chinese market, and gradually formed a special "blind box economy". The particularity of blind box products is that driven by consumers' curiosity, consumers' purchasing behavior can be directly induced by the visual and tactile perception of commodity packaging. Therefore, it is necessary to explore the psychological needs of consumers and master the blind box packaging design elements under the influence of consumer psychology. This paper takes figurine blind box packaging elements as the research scope and Chinese blind box consumers as the research object. Through market research and literature study, We are designed to conduct a questionnaire survey and SPSS empirical study to find out the differences in the preferences of different consumer temperament types for blind box packaging, taking the characteristics of blind box products and consumer psychology as the relevant theoretical background. The research results show that among the blind box consumers, choleric type consumers predominate, the color of the blind box packaging presents red, orange, and yellow preference, and the material presents metal, and plastic preference. The shape of the blind box shows a preference for special shape.

• 한국식품저장유통학회지
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• 제11권4호
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• pp.569-573
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• 2004

본 연구는 미국 현지인을 대상으로 우리 나라의 녹차음료에 대한 기호도 조사를 실시하였으며 조사대상자의 성별 및 연령분포는 남자 $46.6\%$, 여자 $53.4\%$, 10대 $21\%$, 20대 $45\%$, 30대 $14\%$, 40대 $8\%$, 50대 $12\%$이었다. 녹차음료의 포장상태는 전체 응답자 중 $85.7\%$가 만족하고 있었으며, 포장디자인은 $78.8\%$, 인쇄정도는 $84\%$가 만족하고 있었다. 하지만, 냄새와 향의 경우 $57.1\%$와 $58.1\%$로 다른 항목에 비해 기호도가 상대적을 낮았다. 녹차음료에 대한 종합적인 기호도는 $60.6\%$가 만족하고 있었지만, 10대의 경우 $70.3\%$가 만족한다고 하였다. 녹차음료의 향미를 외국인의 취향에 맞게 개선한다면 녹차음료의 해외 수출가능성이 높아질 것으로 사료된다.

• 한국콘텐츠학회논문지
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• 제19권8호
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• pp.123-136
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• 2019

본 논문은 최근 다양한 HMR 제품에 대한 소비자의 요구가 증가함에 따라 국내 HMR 시장 세분화의 필요성을 인식하여, 탕 찌개류 3종 제품을 개발하고 시중에서 판매되고 있는 경쟁 제품들과 함께 소비자 기호도 분석을 통해 개발 제품에 대한 기초자료를 제공하고자 진행되었다. 사용된 시료는 탕(들깨탕), 찌개(된장, 짜글이)이며, 개발된 3종과 각 종류별로 경쟁제품군 2가지씩을 각각 선정하여 총 9개 제품을 30~50대 성인 남녀 60명을 대상으로 소비자 기호도를 조사하였다. 소비자 기호도는 외관, 색, 향, 맛, 전반적 기호도로 구성되었고, 강도는 점도, 단맛, 짠맛, 신맛, 감칠맛을 조사하였으며, 친숙함, 건강도, 구매의도, 추천의도도 함께 조사하였다. 소비자 기호도 조사 결과 개발제품들은 기존 제품들 사이에서 경쟁력이 있는 것으로 판단되며 보완이 필요한 비선호 요인을 파악하고 원인을 분석한 후 제품을 개선할 필요가 있을 것으로 생각된다.

• 동아시아식생활학회지
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• 제26권1호
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• pp.55-62
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• 2016

As interest in health has recently increased, many researchers have investigated the utilization of functional foods by confectioneries and bakeries. However, research on loaf bread containing beets has not been conducted. To investigate the optimal ratio of beet in loaf bread containing beet powder, characteristics of loaf bread according to 2%(B2), 4%(B4), and 6%(B6) beet powder per wheat flour were examined. The experimental results were as follows. Fermentation rate was reduced as content of beet powder increased compared with the control, whereas pH levels of dough and loaf bread significantly increased as content of beet powder increased. As content of beet powder increased, volume of loaf bread decreased, whereas specific volume increased. There was no significant difference in volume of loaf bread between the samples. As far as color changes are concerned, as content of beet powder increased, L value decreased, whereas a and b values increased with significant differences between the samples. Characteristics were examined by sensory evaluation of loaf bread containing beet powder. Color of inner texture and peel color of loaf bread significantly increased as content of beet powder increased. Size of air pores was largest in B4, and there was no significant difference in the uniformity of loaf bread between the control and experiment groups. As content of beet powder increased, rigidity of bread was reduced. Control showed the highest elasticity, whereas moisture level was highest in B2 with no significant differences between the samples. The flavor of beet was stronger as content of beet powder increased. In the preference test, B4 showed the highest preference scores for texture, flavor, taste, and overall likeness but not appearance. The experimental results showed that B4 among all control and experimental groups had the most suitable baking characteristics and an optimum content of beet powder. Therefore, B4 can be considered as the most appropriate for making loaf bread containing 4% beet powder in terms of physical and sensory characteristics. This is a new product that satisfies overall sensory preferences and has improved functionality.

• 한국식품조리과학회지
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• 제28권4호
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• pp.479-487
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• Journal of Platform Technology
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• 제6권2호
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• pp.10-18
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• 2018

본 연구는 중국 핸드폰 시장에서 특정 제품사양 중 색상변화와 그 제품의 수요변화와의 관계를 가격탄력성으로 실증 분석한 것이다. 기존 가격탄력성 연구의 분석단위는 제품 카테고리이거나 제품카테고리 내 SBU 를 주로 측정한 반면, 이 연구의 가격탄력성 분석단위는 체험마케팅, 미학마케팅, 인지심리학의 연구 대상인 색상에 초점을 맞추고 있다. 본 연구의 데이터는 중국 최대 B2C 사이트에 입점한 대리상이 다국적 기업의 핸드폰을 판매한 실적자료를 바탕으로 하였다. 연구결과를 보면, 첫째, 6 개 색상의 가격탄력성이 모두 절대 값 1 보다 커서 가격 변화에 수요가 탄력적으로 반응하는 것으로 나타났다. 둘째, 색상 간 가격 탄력성의 차이가 발생하였다. 동일한 가격인하 폭 속에서 가장 적은 판매량 증가를 보인 색은 아로마화이트인 반면에, 가장 많은 판매량 증가를 보인 색은 다이아몬드색이였다. 본 연구의 결과를 통해, 중국에서 핸드폰 판매 시 가격 할인인하 폭이나 인상폭을 색상에 따라 다르게 하거나, 기업에서 핸드폰 생산량을 색상에 따라 다르게 준비하여 판매하는 것이 더 많은 이익을 창출할 수 있게 됨을 알 수 있었다. 학술적으로는 중국의 핸드폰 제품 카테고리에 색상에 따른 선호 차이와 색상에 따른 가격탄력성이 다름을 파악함으로써 가격탄력성의 분석 단위의 미시화 및 개념 확장이라는 학술적 공헌이 있었다.