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종가의 음식관광자원 가능성 연구 - 인제종가 팸투어 참가자 대상으로 -
최지아,이은주,Choi, Jia,Lee, Eun-Joo 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6
The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.
최지아 ( Ji-a Choi ),박혜연 ( Hye-yeon Park ),백정원 ( Jung-won Baek ) 한국미용예술경영학회 2014 미용예술경영연구 Vol.8 No.3
This study presents ways to identify the using patterns of the blog. beauty blog is recognized as an analyzing factor in this study to present ways of utilizing efficient information based on basic data. First, as the result of Demographic characteristics, average monthly income of less than 500 thousand won who was 20s unmarried of female that was graduated university to showed a high percentage. Second, as the result of blog using pattern, searching directly for usage route, more than six months for usuage period, one to five times a month. In the case of using time, from 10 minutes to 30 minutes and collecting information has the highest percentage for reason of using blog, and accessing to makeup blog was the highest. Third, factor analysis and reliability analysis was conducted to determine the level of satisfaction measurement and utilization and beauty blog recognition, Named as 'advertising' and 'commonality', the two factors were derived significantly. Fourth, according to the accessing path, other factors and reliability factors also showed the highest average. Website was the least reliable. According to the blog using path, average of 3 months was the highest for blog advertising factors, and less than one month showed a relatively low average. According to the degree of connection, average of once a day showed the highest for the advertising factors and the reliability factors. All advertising factors and reliability factors, according to the blog using, for more than two hours was the highest for the average utilization.
최지아(Ji Ah Choi),지상원(Sang Won Ji),장지성(Ji Seong Jang) 유공압건설기계학회 2021 드라이브·컨트롤 Vol.18 No.3
Hydrogen energy is the clean energy source of the future. Ultra-high-pressure hydrogen is used in hydrogen stations, with its parts being developed. On the other hand, ultra-high-pressure ball valve, which is one of its parts, depends on overseas, with the level of domestic research on this being only about 10% of advanced technology research on this abroad. In this study, the shape of an ultra-high-pressure ball valve for a hydrogen station was designed to improve its structural strength. The valve body was designed according to distance between both processed body holes along inlet and outlet ports. The designed vale body was then analyzed using ANSYS to check whether points with stress were concentrated. In addition, the valve with improved body was analyzed to confirm that the valve satisfied the design condition.
연구논문 : 뉴욕 음식전문가들의 한식에 대한 인식과 태도 -푸디스를 대상으로 한 심층인터뷰-
최지아 ( Ji A Choi ),이종미 ( Jong Mee Lee ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.2
The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food`s distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.
CO₂의 상변화를 고려한 압력 제어 밸브 모델링 및 검증
최지아(Ji Ah Choi),장지성(Ji Seong Jang) 대한기계학회 2020 大韓機械學會論文集B Vol.44 No.9
최근 천연 냉매를 이용한 냉동·공조 시스템 연구가 활발히 진행되고 있다. 이 중 이산화탄소는 작동 압력이 상대적으로 높기 때문에 기존 냉동 · 공조 시스템에 비해 압력비가 작다. 또한, 지구 온난화 지수가 낮기 때문에 친환경적이다. CO₂ 냉매를 이용하는 압력 제어 밸브는 냉동·공조 사이클에서 유체가 기체, 액체, 이상 유동 상태인 모든 부분에 사용된다. 그러므로 본 연구에서는 상변화를 고려한 CO₂ 냉매용 압력제어 밸브의 분석 모델을 개발하고, 실험 결과와 비교를 통하여 검증하였다. Recently, industrial systems using natural refrigerants have been researched. Among these natural refrigerants, carbon dioxide, owing to its relatively high operating pressure, has a smaller pressure ratio compared with those of existing refrigeration systems. Furthermore, it is eco-friendly because it exhibits low global warming potential. The pressure control valve using CO₂ refrigerant is used for all parts where the fluid is gas, liquid and two-phase states in refrigeration and air-conditioning cycle. Therefore, in this study, an analysis model of pressure control valves using a CO₂ refrigerant was developed considering phase change; this model was verified by comparing them with experimental results.