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범죄 예방 환경 설계를 위한 최적의 색채와 조명 수준의 탐색 연구
박진상(Jinsang Park),정므엘(Meuel Jeong),박채린(Chae Rin Park),김경도(Kyungdoh Kim) 대한인간공학회 2018 大韓人間工學會誌 Vol.37 No.2
Objective: This study explored the optimal level of color and light level for crime prevention environment design (CPTED) focusing on pedestrian emotions in night environment. Background: As a solution to reduce the crime that occupies the highest proportion of various social unrest factors, the crime prevention environment design (CPTED) technique is being used. Method: Color (21 levels) and light (3 levels) were selected as efficient design factors to reduce the fear of crime. Five pairs of emotional words related to "fear of crime" were derived. We provided the nighttime alley environment composed of various combinations of color and light using the simulator. The participants answered the questionnaire composed of 7 points of Likert scale. Results: There was a difference in fear of crime according to color in all emotional lexical pairs. Also, in all emotional lexical pairs except one pair, female showed higher fear of crime than male. Conclusion: This study suggested the optimal combination of color and light in alley environment. Color (19), (20), and (21) showed low fear of crime in all light levels. Color (17) showed low fear of crime in Light (Blue). And color (18) showed low fear of crime in Light (Blue) and Light (Orange). In particular, color (8), (11), and (16) did not show low fear of crime, but they showed low fear of crime when it matched light (Blue). Application: From the point of view of integrating color and light in crime prevention environment design, the combination of color and light proposed in this study is highly recommended.
박경진(Kyeongjin Park),안진호(Jinho Ahn),전영호(Young Ho Chun),성동은(Dong Eun Sung),김경도(Kyungdoh Kim) 대한인간공학회 2018 大韓人間工學會誌 Vol.37 No.5
Objective: We conducted an experiment about consumer preferences with chicken types and sauces to provide an implication for chicken menu development. Background: In the food service industry, chicken franchises have studied the consumer preferences for the menu development to enhance its competitiveness. It was necessary to investigate the preferences for the chicken types and the sauces sufficiently since cooking methods and sauces for chicken have been diversified. Method: We compared three types of chickens and four sauces. 30 Participants evaluated each combination of chicken types and sauces in terms of the flavor, texture, appearance and satisfaction. Results: The flavor of chickens with a spicy sauce and no sauces was preferred. The oven chicken with barbecue sauce showed a higher flavor than other chicken combinations, and the crispy chicken with chili sauce had a higher flavor than other chicken combinations. Participants also had higher appearance scores for red sauces. Overall satisfaction was affected by flavor, texture and appearance in order. Conclusion: In chicken menus, fried chicken and spicy chicken must be provided. Barbecue sauce matched well with oven chicken and chili sauce was good for crispy chicken only. When developing new chicken menus, we should focus on flavor and texture. Application: This results can contribute to chicken menu developments to enhance the competitiveness of chicken franchises.