Quality changes of carrots thermally processed in a large size (5 kg) retort pouch during 52 weeks of storage were investigated under different packaging methods and package shapes. To improve the efficiency of thermal processing (121.1oC, 0.15 MPa), the carrot (i.e., solid) and the broth (i.e., liquid) of the carrot soup were separately packed and sterilized. The quality changes of carrot packed without liquid were compared with those with liquid. Two different package shapes such as rectangular parallelepiped and cube were also evaluated to figure out the efficiency of the heat penetration rate for a large-sized pouch. The TTT (F0-values = 6) were 27, 54, and 114 min from the rectangular parallelepiped, cube, and solid/liquid mixed groups, respectively. In the mixed groups, the hardness and chewiness of solids (carrot) were significantly smaller than those measured in the other groups as TTT increased. Carrots treated in the rectangular parallelepiped shape showed a significantly higher texture than the cube shape. The CV of hardness and chewiness in the rectangular parallelepiped and the cube shape were calculated as 7.56 and 47.19, and 29.16 and 65.28, respectively. This demonstrated that a more uniform quality can be obtained from the rectangular parallelepiped shape.

Recently, Product-Service System(PSS) is a rising paradigm that enables integration between products and services offering. Also, academic interests for product-service design using the house of quality (HOQ) have been emerged. the engineering characteristics of the HOQ are usually extracted by experts. However, as the new technologies were merged, it was difficult to find the optimum expert for extracting the engineering characteristics in the fusion technology. Therefore, this paper applies the topic modeling technique using patent data to extract the engineering characteristics which considers not only products features but also services characteristics. Also, a case study demonstrates the usefulness of our approach with augmented reality-head mounted display. It was conducted to make the HOQ with distinct four steps. First, the customer needs were collected through the latest device review from website and grouped into the representative customer needs. Second, the engineering characteristics of the augmented reality-head mounted display were extracted by using the US patent data of augmented reality head mounted display through the topic modeling technique. Third, the correlation degree of product - service characteristics was drawn by using the extracted topic’s cosine similarity. Finally, the relationship matrix of customer needs and engineering characteristics was filled with experts. After which we suggest product-service business concepts from HOQ. Main advantage is appeared from the result of this research paper is that it can provide the business concepts of the integrated product-services to reflect the customer requirements. This business concepts are utilized for the early phase in R&D planning.

역삼투막 기술은 이온을 효과적으로 제거할 수 있어 다양한 분야에 널리 활용되고 있으며, 가정용 정수기에도 사용되고 있다. 그러나 역삼투막 기술은 투과율과 회수율이 낮은 단점이 있다. 소형 가전제품에 적용하기 위해서는 이러한 단점들을 극복하는 것이 필요하다. 이를 극복할 수 있는 대체 기술의 하나로 전 기탈이온 방식을 들 수 있다. 전기탈이온 방식은 역삼투막과 중공사막의 장점을 결합한 것으로 이온교환 및 전극 소재에 전기를 걸어 높은 제거율과 풍부한 유량을 구현하는 기술이다. 또한, 전기적인 힘을 조절해 역삼투막급(순정수)와 미네랄을 함유한(청정수)를 생성할 수 있다. 본 발표에서는 전기탈이온 기술 개발 동향에 대해서 소개하고 소형 가전제품에 적용하기 위한 응용 연구사례를 소개하고자 한다.

본 연구는 홀스타인 육우 송아지를 활용한 5가지 다양한 육제품 간의 이화학적 품질 특성을 비교하였 다. 수분함량은 Munich veal white가 다른 제품들에 비해 유의적으로 높은 수준을 나타내었다 (p<0.05). 지방과 회분함량은 Veal meatloaf 제품에서 다른 제품들과 비교하여 가장 높은 수준을 나타 내었다(p<0.05). pH분석 결과, Bockwurst veal sausage 제품이 다른 제품들과 비교하여 가장 낮은 수 준을 나타내었다(p<0.05). Veal meatloaf 제품의 보수력이 가장 낮은 수준을 나타낸 반면에 가열감량 은 높은 수준을 나타내었다(p<0.05). 명도(L*)와 적색도(a*) 값의 경우 Bockwurst veal sausage 제품 이 가장 높은 수준을 나타내었다(p<0.05). 황색도(b*) 값의 경우 Munich veal white와 Veal meatloaf 제품이 낮은 수준을 나타내었다(p<0.05). 조직감 측정 결과, 경도(hardness)는 Bockwurst veal sausage 의 제품이 가장 높은 수준을 나타낸 반면에 응집성(cohesiveness)은 가장 낮은 수준을 나타내 었다(p<0.05). 탄력성(Springiness)과 씹힘성(chewiness)은 Veal meatloaf 제품에서 가장 높은 수준을 보였다(p<0.05). 관능검사에서 다즙성(juiciness)은 Veal meatloaf 제품에서 가장 높은 수준을 보였다 (p<0.05). 응집성(cohesiveness)은 Bockwurst veal sausage 의 제품이 가장 높은 수준을 보였다 (p<0.05). 본 연구 결과를 통해 송아지육을 활용한 육제품 생산을 위한 기초 자료로 제공될 수 있을 것 으로 생각된다.

The objective of this study was to propose motivation for the analysis of consumer’s purchasing behavior and willingness to pay for the new soymilk products in cooperative stores. We surveyed the purchasing behavior, willingness to purchase, willingness to pay, and impact factors on willingness to pay. The results indicated that most consumers drank soymilk more than once per week. The reasons for consuming soymilk were health, nutrition, and taste, in order. When purchasing soymilk, consumers considered environment-friendly, quality, country of origin, brand, and price, consecutively. Taste was also an essential quality factor. Thus, consumers showed some willingness to purchase new soymilk products. In addition, cooperative members considered environmental characteristics of raw material and improvement of preference for final product as more important than functionality or food additives. Differentiation of process and marketing strategies are required for the development of soymilk products for cooperative members.

것을 권고하였으며, 선진국을 중심으로 정부 주도하에 다양한 당류 섭취량을 줄이기 위한 정책이 활발히 논의 중에 있다. 국내 식약처의 경우도 2016년 “제 1차 당류 저감 종합 계획”을 수립하였고, 이에 따라 가공시품의 당류 표기 의 무화 및 당류 저감화 성분 및 기술 보급 개발 추진 계획을 적극 추진키로 하였다. 국제적으로도 당류 저감화 트랜드는 권고 형태를 벗어나 정부 주도하에 적극적인 정책 입안으로 발전 중이어서, 기존의 설탕·고과당과 가까운 맛을 구현할 수 있는 천연 대체감미료 소재에 대한 지속적인 관심이 증가하고 있다. 대체감미료 선진 시장인 미국의 경우 칼로리 저감화를 위하여 천연고감미료인 Rebaudioside A로감미도를 부여하고 당알콜인 Erythritol로 당류 고유의 감미질을 부여하는 복합감미소재의 사용이 최근 4~5년간 성장하였으나, 근래 주요 적용 제품군인 저칼로리 음료에서 적용 사례가 많이 줄어들고 있는 현황이다. 이는 기존 설탕에 비하여 떨어지는 기 호도에서 기인하는 바가 크다고 평가되고 있다. 가공식품 시장에서는 소비자의 최근 트랜드인 천연의 특성은 유지하 면서도 상대적으로 개선된 맛 특성과 건강기능성 등의 가치를 부여할 수 있는 새로운 감미소재가 요구되고 있다. 희소당(rare sugar)은 자연계에 매우 소량 존재하는 단당류로 포도당, 과당 등과 같은 일반 단당을 원료로 사용하여 대량 생산이 가능하다. 특히 최근 새롭게 시장에 선보이고 있는 타가토스(D-Tagatose)와 알룰로스(D-Allulose)가 대표 적인 사례이다. 두 개의 소재는 비대사성 단당류로 체내에서 열량으로 거의 전환되지 않을 뿐만 아니라, 비만·당뇨에 도움을 주는 건강기능성을 가지고 있는 것으로 알려져 있다. 그러나 이들은 자연계에 미량으로 존재하므로 대량 생산 을 위하여는 저렴한 일반 단당을 원료로 한 효소 공법으로 제조되어야 한다. CJ제일제당은 2개의 기능성당 소재를 효 소적으로 제조하는 기술을 세계최초로 개발하고 상용화한 바 있다. 이에 기초 연구부터 상용화까지의 개발 사례를 바 탕으로, 새로운 효소 기술을 기반한 식품 신소재의 실질 상용화를 위한 요소 기술 및 개발 전략 전반에 대하여 소개하 고자 한다.

In this paper we have tackled the outstanding inventory planning problems over new product launching period in a more holistic manner by addressing first the definition of efficient business rules to effectively control and reduce the inventory risks followed by the rigorous explanations on the implementation guide on suggested inventory planning rules. It is not unusual for many companies in the consumer electronics market to make a great effort to reduce the time to launch a new product because the ability to bring out higher performing products in such a short time period greatly increases the probability for them to remain competitive in the high tech market. Among so many newly developed products, those products with new features and technologies appeal to many potential customers while products which fail to win customers by design and prices rapidly disappear in the market. To adapt to this business environment, those companies have been trying to find the answer to minimize the inventory of old products so they can move to next generation products quickly with less obsolete material . In the experimental implementation of our rule-based inventory planning, Company ‘S’ reduced the inventory cost for the outgoing products as low as 49% of its peak level of its preceding product version in just 5 month after the adoption of rule-based inventory planning process and system. This paper concluded the subject with a suggestion that the best performance of rule-based inventory planning is guaranteed not from one-time campaign of process improvement along with system development but the decision maker’s continuing support and attention even without seeing any upcoming business crisis.

This study proposes a methodology to analyse social networks among participating design engineers during product development projects. The proposed methodology enables product development managers or the participating design engineers to make a proper decision on product development considering the performance of participating design engineers. It considers a product development environment where an integrated product data management (PDM) system manages the product development data and associated product development processes consistently in its database, and all the design engineers share the product development data in the PDM database for their activities in the product development project. It provides a novel approach to build social networks among design engineers from an operational product development data in the PDM database without surveys or monitoring participating engineers. It automatically generates social networks among the design engineers from the product data and relationships specified by the participants during the design activities. It allows analysts to gather operational data for their analysis without additional efforts for understanding complex and unstructured product development processes. This study also provides a set of measures to evaluate the social networks. It will show the role and efficiency of each design engineers in the social network. To show the feasibility of the approach, it suggests an architecture of social network analysis (SNA) system and implemented it with a research-purpose PDM system and R, a statistical software system. A product configuration management process with synthetical example data is applied to the SNA system and it shows that the approach enables analysts to evaluate current position of design engineers in their social networks.

This study had two aims. First, the study intended to identify the influences of product benefits and product identification on consumers' purchase intention, Second, it wanted to assess the moderating effects of consumers' aesthetic seeking tendency on their decision-making process. Based on the stimulus-organism-response (S-O-R) paradigm and the product personality-brand identification-purchase intention model, this study proposed a research model, the benefits-product identification-purchase intention model. To test the model, a survey was conducted of female college students; a total of 298 questionnaires were analyzed. The stimulus used was a popular model of Nike running footwear: the Luna Eclipse+2. Factor analysis and structural equation analysis were conducted to analyze the research model. The results indicate : (1) The aesthetic benefit influenced product identification positively. The aesthetic benefit, functional benefit and product identification were all positively related to purchase intention. (2) The aesthetic seeking tendency mediated the influences of product benefits on consumers' purchase intention in the decision-making process. For consumers in the ‘high’ level group of aesthetic seeking tendency, aesthetic benefit and social benefit affected purchase intention and for consumers in the ‘low’ level group of aesthetic seeking tendency, the functional benefit only affected purchase intention. Based on this study, we find evidence that product benefits and aesthetic seeking tendency play important roles in consumers' decision-making process in product purchase.

기존의 건설정보 분류체계는 객체들 간의 관계성 표현 제한으로 인해 교량 구조물에 그대로 적용하기에는 한계가 있다. 본 연구에서는 이러한 문제점을 보완하기 위하여 분류체계 기술의 국제표준인 PLIB Part 42를 활용하여 이종의 도메인 간정보공유의 기본이 되는 형상 정보모델링에 특화된 교량 구성요소의 제품 분류체계를 제시하였다. 특히, 제안한 분류체계는 교량 구성요소의 기능적 특징을 고려한 부품의 의미적 정보가 포함 가능하도록 하였다. 또한 본 연구에서 제안한 분류체계를 실제 모델링에 활용하기 위한 기본 프레임워크를 제안하고 이를 활용한 교량 모델을 생성함으로써 제안한 분류체계가 실무에서 활용 가능함을 보였다.

기존의 건설정보 분류체계는 객체들 간의 관계성 표현 제한으로 인해 교량 구조물에 그대로 적용하기에는 한계가 있다. 본 연구에서는 이러한 문제점을 보완하기 위하여 분류체계 기술의 국제표준인 PLIB Part 42를 활용하여 이종의 도메인 간 정보공유의 기본이 되는 형상 정보모델링에 특화된 교량 구성요소의 제품 분류체계를 제시하였다. 특히, 제안한 분류체계는 교량 구성요소의 기능적 특징을 고려한 부품의 의미적 정보가 포함 가능하도록 하였다. 또한 본 연구에서 제안한 분류체계 를 실제 모델링에 활용하기 위한 기본 프레임워크를 제안하고 이를 활용한 교량 모델을 생성함으로써 제안한 분류체계가 실 무에서 활용 가능함을 보였다.

The effect of temperature distribution in the retort on the degree of sterilization and the product quality was investigated. The temperature distribution in the retort chamber in an industrial scale of retort was evaluated. The target processing temperature was set to 121.1°C based on the standard sterilization process for C. botulinum. The temperature distributions at several points in the retort chamber were measured during the sterilization process, such as the heating (25°C to 121.1°C), holding (121.1°C), and cooling (121.1°C to 25°C) processes. Fo-values at different positions in the chamber were evaluated and compared. Potato cubes were used as a control sample to obtain the heat penetration curve for evaluating the degree of sterilization and the quality changes. Potato samples in cube shape (13×13×13 mm) were prepared and packed in 5 kg of retort pouch pack. A significant temperature deviation occurred during the cooling process and it significantly affected the degree of sterilization.

본 연구는 시중에 유통 중인 식육제품 중에서 유통기한이 임박한 다양한 육가공제품을 구입하여 미생 물 및 위생적 품질을 비교 분석하였다. 총 20점(햄6점, 베이컨 3점, 소시지 11점) 시료에 대해 pH, 수 분활성도(Aw), 지방산패도(TBARS), 단백질변패도(VBN), 총세균수(total aerobic counts), meat color 등의 분석을 실시하였다. 분석결과 pH는 최저 5.33에서 최대 6.59 범위를 나타내었고, Aw의 경우 0.90~0.93 범위를 보였다. TBARS는 0.11~0.59, VBN의 경우 2.37~14.75 수치를 나타내었다. 총세균 수는 최대 2.80CFU/g 이하로 검출되어 매우 낮은 수준을 보였다. 육색의 측정 결과, 명도(L*)는 56-72, 적색도(a*)는 5.2-34, 황색도(b*)는 0.7-16범위를 나타내었다. 본 연구 결과 제조공정과 첨가 물 차이에 따른 식육제품의 품질 특성에 차이들은 있었지만, 유통기한 내에 있는 제품의 품질 저하는 관찰되지 않았다. 따라서 시중에 유통 중인 육가공제품의 위생적, 미생물학적 안전성 평가의 결과로부 터 유통기한이 매우 잘 적용되고 있는 것으로 평가되었다.

In a world where opportunities and chances are common, the phenomenon referred to as “generation maybe” describes people in their 20s and early 30s who are usually being indecisive. With the increase in breadth of information and choices, the number of people who are hesitant in deciding whether to purchase increases at a fast pace, as does the number of products and services targeting this group. In order to enhance our understanding of the phenomenon of consumer hesitation, this study explores contextual factors and consumer characteristics that affect consumer hesitation in the purchase decision-making process. Specifically, this study examines whether seven contextual factors, self-determination tendencies, and five decision-making styles influence consumer hesitation in the product decision making process. An online survey was administered to test our research questions. A total of 309 Korean consumers (female= 48.9%) aged from 20 to 35 were surveyed. A regression analysis revealed that four contextual factors (product involvement, need for information on alternatives, relative price, and uncertain need), two sub-dimensions of self-determination (perceived competence and relatedness), and two decision-making styles (price seeking and advice seeking) have noticeable influences on consumer hesitation. We also found that the degree of consumer hesitation positively influences consumer post-purchase satisfaction. The study concludes with discussions and practical implications.

The fashion product image preference changes depending on one’s lifestyle and personal inclination. Women want to show the fashion product image preference, often through their clothing and makeup choices. Brand image includes those elements related to the brand. Advertising is the primary method for introducing brands. This study was conducted to investigate the effects of fashion product image preference on emphasis of brand image and advertising factor evaluation targeting working women in their 20s and 30s. The fashion product image preference was s sophisticated image. Preference for a sophisticated image has a significant effect on emphasis of brand image when selecting fashion products. Emphasis of brand image has a notable effect on the brand direct advertising factor evaluation. Fashion product image preference has a significant effect on both brand’s direct and indirect advertising factor evaluation. When selecting a fashion product (clothing and cosmetics), brand image importance was found to have a positive effect on a brand’s direct advertising factor evaluation. Therefore, fashion companies should take advantage of their brand logo. Companies should also pay attention to clothing and product containers used in advertising to show the brand. In addition, every company should create an advertising image that represents their overall brand, by using a combination of detailed advertising factor evaluation.

The purpose of this study was to investigate the nutrition knowledge, perception, and intake frequency of milk and milk products among middle school students as well as provide the basic data needed for increasing milk and milk product consumption. To achieve the purpose of this study, a survey with 385 students of four middle schools located in Chuncheon was conducted. The level of nutrition knowledge of milk and milk products in females was slightly higher than that in males (p<0.01). Flavored milk and ice cream were preferred the most in each category, and ‘taste’ influenced the selection of milk and milk products the most. The intake frequency of whole milk was the highest, and that of flavored milk was lowest among various milks. Ice cream showed the highest intake frequency while cheese showed the lowest among milk products. Male students showed higher intake frequency of milk and milk products. Groups having high level of nutrition knowledge showed the highest intake of whole milk, whereas groups having a low level of nutrition knowledge preferred processed milk, low fat or non-fat milk, and cheese the lowest.

실내 공기질 관리의 중요성이 대두되면서 쾌적한 실내환경에 도움을 주는 공기청정 기능과 습도 조절 기능을 동시에 갖춘 제습기와 공기청정기가 각광받고 있다. 하지만 오랜 기간 동안 공기정화제품을 사용하게 될 시에는 필터가 오염되어 본연의 기능을 상실하게 되는 것으로 알려져 있지만 이에 대한 구체적인 연구나 보고는 드문 편이다. 이에 본 연구에서는 가정과 사무실 등에서 사용한 공기정화제품을 수거하여 주요 부위별 미생물 오염도 및 주요 오염 미생물들을 분석하였다. 그 결과, 4 종류의 공기정화제품에서 오염도가 높은 부위는 필터부위, 물이 직접 닿는 부위 및 공기가 외부로부터 직접적으로 들어오는 입구부위 등에서 미생물학적 오염도가 가장 높았다. 하지만 공기정화제품은 사용하는 환경과 조건에 따라서 미생물학적 오염도 및 오염 미생물의 성상은 각각 다르게 나타났다. 하지만 이들 공기정화제품들에는 공통적으로 Staphylococcus sp., Micrococcus sp. 그리고 Bacillus sp.의 세균과 Cladosporium sp. 및 Penicillium sp.의 진균이 공통적으로 오염되어 있는 우점종인 것으로 분석되었다.