소매 형태에 따른 외관과 동작 기능성 평가

최희은 ( Hee Eun Choi ) 한국디자인트렌드학회 2021 한국디자인포럼 Vol.26 No.1

연구배경 본 연구는 소매 디자인 형태에 따른 외관과 동작 기능성의 차이 여부를 파악하여 활동성이 좋은 평상복의 기능적인 소매 패턴 개발의 기초자료로 활용하고자 진행되었다. 연구방법 소매 형태 외의 요소를 모두 통제한 후 제작된 블라우스 대해 20대 평균체형의 피험자 10인을 대상으로 외관 평가와 동작 적합성, 관절각도 및 동작에 따른 옷 길이 변화량을 측정하였다. 연구결과 외관 평가 결과, 전체적인 소매 모양과 소매 달린 모양, 어깨, 앞진동 부위에서 래글런 소매와 셋인 소매가 기모노 소매에 비해 외관 평가 결과가 좋았으며 (***p<.001), 소매부리와 소매길이를 제외한 대부분의 부위에서 기모노 소매가 래글런 소매와 셋인 소매에 비해 여유분이 많았다(*p<.05). 동작 적합성 평가 결과, 수직 45°동작에서부터 기모노 소매가 래글런 소매와 셋인 소매보다 동작 적합성이 더 우수했지만(*p<.05), 135°이상의 수직 동작에서는 기모노 소매의 동작 적합성 또한 낮아졌다. 팔의 관절 가동 범위를 측정한 결과, 125.4o∼141.6o 구간의 결과가 나왔지만, 소매 형태별 유의차는 없었다. 옷 길이 변화에서는 135°이상의 동작에서 기모노 소매의 소매단 길이의 변화량이 가장 컸다. 결론 본 연구를 통해 의복의 외관과 동작 기능성은 셋인 소매, 래글런 소매, 기모노 소매와 같은 소매의 디자인 형태가 아닌, 여유분, 소매 달림 각도, 안소매 길이 등의 여러 패턴 구성 요소의 영향을 받고 있음을 알 수 있었다. 따라서 의복의 설계 목적에 따라 심미성과 동작 기능성을 갖춘 적절한 형태의 소매를 설계하는 것이 중요할 것이다. Background This study is conducted to identify differences in appearance and motion functionality depending on the sleeve design type, in order to use it as a basis for the development of functional sleeve patterns in active casual clothes. Methods After controlling all factors other than the sleeve shape, the appearance evaluation, the motion suitability, range of motion and clothing length change measurement according to movement were conducted for 10 subjects of average body type. Result Appearance evaluation results showed that the Raglan sleeve and the Set-in sleeve were better than the Kimono sleeve in the overall sleeve shape, hanging shape, shoulder line, and front armhole line area(***p<.001). In most areas excluding the sleeves and sleeve lengths, the Kimono sleeve had more overall ease than the Raglan sleeve and the Set-in sleeve(*p<.05). As a result of the motion suitability evaluation, the Kimono sleeve was better than the Raglan sleeve and the Set-in sleeve from the vertical motion 45°(*p<.05), but the motion suitability of the Kimono sleeve also decreased in the vertical motion above 135°. As a result of measuring the range of motion, the range of 125.4°to 141.6°was obtained, but there was no significant difference in sleeve shape. The change in the length of the Kimono sleeve was the greatest at the motion 135°and above. Conclusion This study showed that the motion functionality of clothing is influenced by several pattern components such as ease, sleeve hanging angle and inner sleeve length, not the design shape of sleeves such as a Set-in sleeve, a Raglan sl eeve and a Kimono sleeve. Therefore, it is important to desi gn a sleeve of an appropriate shape with aesthetic appearan ce and motion functionality according to the purpose of the garment.

TRANSACTIONS : A Comparison on the Reproducibility of Parametric Bodies Used in the Virtual Garment System

최희은 ( Hee Eun Choi ),남윤자 ( Yun Ja Nam ),김혜숙 ( Hye Suk Kim ) 한국의류산업학회 2014 한국의류산업학회지 Vol.16 No.2

Parametric bodies reproduce the actual shape of human body parts and should be convenient for general users to change size to judge the visual fit of clothes on-line. In this study, three parametric bodies(i.e. I, C, D ) were compared to verify the accuracy of the provided body dimensions and reproducibility to a target model. To compare reproducibility, the 20s female standard virtual model developed for an apparel industry by Korean agency for technology and standards is used. The investigation of existing parameters showed that the numbers and kinds of parameters provided by each program were different with some errors in notation; in addition, some of virtual body dimensions went beyond the maximum allowable error. The result of changing each parametric body to the 20s female standard body showed that D, C, I in order produced better reproducibility for body dimensions. There were different levels of protrusion and concavity in the virtual cross sections and virtual longitudinal sections despite the small differences in body dimensions and cross sectional areas; in addition, some parametric body was not bilateral symmetry. The results of this study can be used as basic information in the standardization of a virtual model used in a virtual garment program.

근무 환경에 따른 육군 비행재킷의 선호도 비교 연구

최희은 ( Hee Eun Choi ),최경미 ( Kueng-mi Choi ) 한국의류산업학회 2020 한국의류산업학회지 Vol.22 No.6

This study is to understand the preferences of pilots, flight engineers and crew who work in the same aircraft but are exposed to different working environments and perform different mission operations in order to develop an ergonomic flight jacket. Based on a preliminary investigation, a survey of 107 pilots and 36 flight engineers and crew was conducted. The results are as follows; Pilots can control the temperature inside the cockpit, so they are less exposed to the cold when working, while flight engineers and crew are exposed to the cold more because they have many external tasks. The reason for the problem of the current flight jacket was a difference in ranking between two groups, but the highest ranking was poor dimensional suitability due to the habit of wearing layers of clothing. As a result of preferred design, there were significant differences between groups in the item of overall style. Pilots preferred a bomber jacket style(P:68.2%, E&C:44.4%), on the other hand, flight engineers and crew preferred a field jacket style(P:26.2%, E&C:55.6%)(p<.01). They preferred a stand collar(P:71.0%, E&C:86.1%), a fastener slider for a front fastening(P:62.6%, E&C:61.1%), fastener tape cuffs(P:54.2%, E&C:47.2%), a jacket with a softshell(P:86.9%, E&C:83.3%), fleece as softshell material(P:88.8%, E&C:69.4%), and fastener sliders as a attaching method(P:69.2%, E&C:61.1%). A hem fastening will be selected differently according to the overall style of outshell. Additionally, they preferred more than 5ea pockets(P:51.4%, E&C:44.4%), fastener sliders as pocket’s fastenings(P:48.6%, E&C:61.1%), armpit ventilations(P:62.9%, E&C:58.5%). The results of above will be considered to design an ergonomic flight jacket.

호두 첨가에 따른 양조간장의 맛 성분 및 관능적 특성 변화

최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

This study was conducted to investigate changes in organoleptic properties and taste components including free sugar, organic acid and free amino acid with addition of walnut. Changes in total nitrogen were insignificantly different with addition of walnut. Amino type nitrogen content was decreased in proportion to supplemental level of walnut. Content of organic acids, of which three kinds were detected, such as citric acid, malic acid and lactic acid increased more than two times with addition of walnut. Contents of free sugar and amino acid were decreased with addition of walnut. The proportion of essential amino acid was 40.6~41.4 percent. Glutamic acid in total amino acid was increased in proportion with addition of walnut. The highest sensory evaluation score was recorded in soy sauce with addition of 2 percent walnut. Together, it was expected that 2 percent addition of walnut to soy sauce has a positive effect on the taste of soy sauce.

인간공학적 육군 비행재킷의 개발 및 평가

최희은 ( Hee Eun Choi ),최경미 ( Kueng-mi Choi ) 한국의류산업학회 2021 한국의류산업학회지 Vol.23 No.1

This study used a preliminary survey to help develop an ergonomic flight jacket that is suitable for the working environment and mission performance. The results are as follows. The ergonomic sleeve pattern was designed with a forward 165° incline that considers a shoulder joint direction suitable for the motion; in addition, a closely design opening provided warmth and safety from fire. As a result of the dimensional suit-ability, pilots evaluated that sleeve length and total length of the developed flight jacket were a little long (p<.01), while flight engineers and crew evaluated that those of the developed flight jacket were appropriate (p<.01). Pilots evaluated that chest circumference and waist circumference were large (p<.05), while flight engineers and crews evaluated that those of the developed flight jacket were appropriate. The evaluation of the motion suitability indicated that pilots, flight engineers and crew found the developed flight jacket more comfortable than the current flight jacket (p<.05, p<.01, p<.001). The evaluation of the usability of pockets and penholders indicated that pilots, flight engineers and crew found the developed jacket easier to use (p<.01). The flight engineers and crew evaluated that the appearance of the developed flight jacket was better than the current flight jacket (p<.05). The results of this study show that the difference of environment and mission performance has a significant influence on evaluation; therefore, it is necessary to develop separate military uniforms that included a winter flight jacket to reflect the needs of each group.

호두 첨가가 양조간장의 지방산 조성에 미치는 영향

최희은 ( Hee-eun Choi ),유범석 ( Beom-seok Ryu ),최호민 ( Ho-min Choi ),김준협 ( Jun-hyub Kim ),정성모 ( Seong-mo Cheong ),이난희 ( Nan-hee Lee ),김나율 ( Na-yul Kim ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.5

This study was conducted to assess effects of addition of walnuts on soy sauce quality. The pH was significantly increased by adding more than 4 percent of walnuts. As the addition of walnuts increased, Hunter’s color values and brown color increased. Total solid of soy sauce did not change significantly with the addition of walnuts. Crude fat content increased by two times in the 2 percent added walnuts group compared to the control group, but it was not dependent on the addition of walnuts. DPPH radical scavenging activity was significantly increased with the addition of walnuts. The addition of walnuts decrease saturated fatty acids and increased unsaturated fatty acids. Composition ratio of linoleic acid was highest in the control group and all the additions. These results revealed that soy sauce made with walnuts have a positive effect on functionality and preference.

구약감자 분말의 첨가가 제면특성에 미치는 영향

최희은 ( Hee-eun Choi ),박화영 ( Hwa-young Park ),조영인 ( Young-in Jo ),김나율 ( Na-yul Kim ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.2

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles

매생이 농도를 달리한 곤약국수의 조리 특성

최희은 ( Hee-eun Choi ),박화영 ( Hwa-young Park ),김나율 ( Na-yul Kim ),장혁순 ( Hyeock-soon Jang ),이난희 ( Nan-hee Lee ),최웅규 ( Ung-kyu Choi ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.4

This purpose of this study was to investigate cooking characteristics of noodles prepared by adding 0, 2, 4 or 6 percent of Capsosiphon fulvescens to wheat flour containing konjac powder. Water binding capacity was significantly increased with increasing amounts of Capsosiphon fulvescens. Weight and volume of cooked noodles increased significantly in proportion with the amount of Capsosiphon fulvescens. Turbidity of the soup after cooking also increased with the addition of Capsosiphon fulvescens. Brightness(L) and redness(a) were decreased with addition of Capsosiphon fulvescens. Yellow-ness(b) increased. The color value of cooked noodles was decreased compared with that of wet noodles. Sensory evaluation scores revealed that cooked noodles with 4 percent addition group were highest in terms of color, flavor and overall acceptability. This study validates that addition of Amorphophallus konjac and 4 percent Capsosiphon fulvescens may improve functionality and preference of noodles.

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

박화영,최희은,조영인,최웅규,Park, Hwa-Young,Choi, Hee-Eun,Jo, Young-In,Choi, Ung-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

본 연구에서는 호두를 10%, 20%, 30%까지 첨가하여 제조한 청국장의 지방산 조성 및 관능적 특성을 확인하고자 하였다. 아미노태 질소는 호두의 첨가량이 많아짐에 따라 감소하는 것으로 나타났으나, 호두를 30% 첨가할 경우에도 청국장의 식품위생법상 기준인 280 mg% 이상은 유지하고 있어, 청국장의 법적기준에는 부합하는 것으로 확인되었다. 호두가 첨가된 청국장의 휘발성 염기질소는 대조구에 비해서 감소되었다. 총 유리아미노산의 함량은 대조구와 비교하여 호두 20% 첨가구까지는 유의적인 차이가 없었으나, 호두 30% 첨가 청국장에서 유의적으로 감소하였으며, 필수 아미노산의 함량도 유사한 패턴으로 감소하였다. 포화지방산의 함량은 호두의 첨가량에 반비례하여 유의적으로 감소하는 것으로 확인되었다. 총 불포화지방산의 함량을 확인한 결과, 호두의 첨가에 따른 청국장의 불포화지방산의 함량 증가를 확인할 수 있었다. 관능검사에서는 맛과 종합적 기호도의 경우 호두 10%와 20% 첨가구가 가장 좋은 것으로 나타났다. The aim of this study was to determine the changes in fatty acid composition and sensory characteristics of cheonggukjang containing walnuts at 0, 10, 20, or 30%. Amino nitrogen content was decreased with increasing content of walnuts. However, cheonggukjang containing 30% of walnuts met the standard of food sanitation act. Volatile basic nitrogen contents of cheonggukjang containing walnuts was lower than that of cheonggukjang containing no walnut. There was no significant difference in total amino acid content for cheonggukjang containing 0%, 10%, or 20% of walnuts. However, total amino acid content in cheonggukjang containing 30% of walnuts was significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. The content of essential amino acid in cheonggukjang containing 30% of walnuts was also significantly lower than that in cheonggukjang containing 0%, 10%, or 20% of walnuts. Saturated fatty acid content was decreased significantly from 16.7% to 3.6% when the content of was increased from 0% to 30%. Total unsaturated fatty acid contents was increased with increasing amounts of walnut added to cheonggukjang. Result of sensory evaluation revealed that the taste and overall quality of cheonggukjang made with 10~20% walnuts were significantly higher compared to those of ordinary cheonggukjang. These results suggest that cheonggukjang made with 10~20% walnuts could be developed as a novel fermented food.

구약감자 분말의 첨가가 국수 반죽의 레올로지에 미치는 영향

박화영,최희은,이난희,정재현,최웅규,Park, Hwa-Young,Choi, Hee-eun,Lee, Nan-Hee,Jeong, Jae-Hyun,Choi, Ung-Kyu 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.