• 한국ITS학회 논문지
• /
• 제22권1호
• /
• pp.291-310
• /
• 2023

본 연구는 운전자 개입 없이 운행이 가능한 전기차 기반의 자율주행 택시인 로보택시에 대하여 혜택요인과 희생요인을 전반적으로 고려한 가치기반수용모델 기반의 사용자 수용성 영향 요인을 분석하였다. 지각된 혜택(지각된 유용성, 지각된 즐거움), 지각된 희생(기술적 특성, 지각된 비용), 사용자 경험(차량공유서비스, 택시, 자율주행자동차, 자가용)을 독립변수로 최종 선정하여, 경기도민 429명을 대상으로 지각된 가치 및 수용 의도에 미치는 영향을 확인하였다. 연구 결과, 지각된 혜택 요인에 해당하는 지각된 유용성과 지각된 즐거움, 지각된 희생 요인에 해당하는 지각된 비용이 유의한 영향을 미치는 것으로 확인되었으며, 지각된 가치는 로보택시 수용 의도에 영향을 미치고, 일부 사용자 경험이 지각된 혜택 요인에 유의한 영향을 미치는 것으로 나타났다. 본 연구는 가치기반수용모델 결과를 로보택시 활성화를 위한 서비스 설계에 접목시킬 수 있는 중요한 의미가 있으며, 나아가 연구 결과를 효과적으로 이용하기 위한 이론적 근거를 제공할 수 있다.

• 한국식생활문화학회지
• /
• 제24권5호
• /
• pp.533-539
• /
• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• 한국식품조리과학회지
• /
• 제27권6호
• /
• pp.723-733
• /
• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• 동아시아식생활학회지
• /
• 제20권4호
• /
• pp.531-535
• /
• 2010

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.

• 한국식품조리과학회지
• /
• 제24권6호
• /
• pp.829-836
• /
• 2008

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

• 한국의류학회지
• /
• 제34권7호
• /
• pp.1126-1137
• /
• 2010

Customer misbehavior is a behavior that disrupts generally accepted behavioral norms in consumption situations. This study examined customer misbehavior in retail settings by identifying behavioral patterns and exploring behavioral backgrounds and consequences from a customer viewpoint. Qualitative data were collected from individual in-depth interviews, and 149 interviews were analyzed. Customer misbehavior was categorized into unethical returns, problem behaviors in service encounters, shoplifting/fraud, ill-mannered behaviors, and selfish behaviors. Motivations included monetary gain, adventurism, perceived acceptability of misbehavior, planned unfair complaints, and retaliation. Customers showed a negative image to unkind employees and stores yielding to misbehaviors that were learned and socialized among customers. The study further discusses implications.

• 동아시아식생활학회지
• /
• 제24권5호
• /
• pp.646-653
• /
• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• 대한기계학회:학술대회논문집
• /
• 대한기계학회 2004년도 춘계학술대회
• /
• pp.274-277
• /
• 2004

The most important mode of subcritical crack growth is primary water stress corrosion crack, which was the reported mechanism from the root cause analysis of the crack in the bimetallic welds. Stress corrosion crack growth evaluations was carried out for several flaw shapes of both axial and circumferential flaws, using the steady-state stresses including residual stresses. This evaluation considered the possibility of additional flaws in the primary loops of nuclear power plant, even though no such flaws have been identified by Ultrasonic Test. Consequently, Results show that the predicted flaw sizes will determine acceptability for continued service and maintenance.

• 동아시아식생활학회지
• /
• 제16권5호
• /
• pp.559-563
• /
• 2006

This research was performed to investigate the potential use of Capsella bursa-pastoris (L.) as an ingredient to improve the biological function and flavor of kimchi. The quality characteristics were studied for kimchi with or without Capsella bursa-pastoris (L.) Medicus (CBM kimchi) during fermentation for 25 days at $10^{\circ}C$. The pH changes of CBM kimchi were slower than those of control but did not show any significant difference after addition of Capsella bursa-pastoris (L.) Medicus during fermentation. The titratable acidity of CBM kimchi was higher than that of control. The log number of total bacteria was lower about 1.5 $log_{10}$ cycle in CBM kimchi than in control during fermentation. However, lactic acid bacteria did not show significant difference between CMB kimchi and control. Sensory qualities of kimchi such as color, taste, flavor and overall acceptability were significantly improved by addition of 3% Capsella bursa-pastoris (L.) Medicus(p<0.05).

• 한국식품조리과학회지
• /
• 제23권6호
• /
• pp.884-890
• /
• 2007

국민소득의 향상과 함께 소비자의 고품질 식품에 대한 기호도가 높아지고 건강에 대한 관심의 증가로 인해 기능성 식품소재로서 마를 이용한 젤리를 제조하여 이화학적, 기계적 및 관능적 품질특성을 조사하였다. 마젤리의 pH는 큰 차이가 없었으나 마 가루 첨가량에 따라 약간 높아지는 경향을 보였다. 점도는 마 가루의 첨가량이 증가될수록 높게 나타났으며 흡광도는 마를 첨가할수록 높아져 투명도가 감소함을 알 수 있었다. 마젤리의 색도는 마 가루의 첨가량이 증가될수록 L값과 a값은 감소되었으며 b값은 증가하였다. Texture는 마 가루의 첨가량이 증가할수록 탄력성과 씹힘성이 낮아졌으며 응집성은 증가되었다. 관능검사에서 매끈한 정도는 대조군이 6.60으로 가장 높았으며 마 가루 첨가 젤리군에서는 마 가루 2g 첨가 젤리가 가장 높았으며 깔끔한 맛에서도 가장 높게 평가되었다. 전반적인 기호도에서 외관의 기호도는 대조군이 6.10, 마 가루 2g 첨가 젤리가 5.70, 마 가루 4 g 첨가 젤리 4.80이 나타났으며 맛과 전반적인 기호도에서 마 가루 2 g 첨가 젤리가 가장 높게 나타났으며 그 다음으로 마 가루 4 g 첨가 젤리가 높게 나타났다. 마젤리의 이화학적 및 기계적 특성검사, 기호도 검사결과 마를 이용한 젤리 제조시 마 가루$2{\sim}4$ g 첨가가 가장 적정한 양으로 유도되었다.