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정라나,양일선,백승희 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.6
The purposes of this study were to develop a model for university foodservices and to provide management strategies for reducing costs, and increasing productivity and customer satisfaction. The results of this study were as follows: 1) The demands in university food services varied depending on the time series. A fixed pattern was discovered for specific times of the month and semesters. The demand tended to constantly decrease from the beginning of a specific semester to the end, from March to June and from September to December. Moreover, the demand was higher during the first semester than the second semester, within school term than during vacation periods, and during the summer vacation than the winter. 2) Pearson`s simple correlation was done between actual customer demand and the factors relating to forecasting the demand. There was ahigh level of correlation between the actual demand and the demand that had occurred in the previous weeks. 3) By applying the stepwise multiple linear regression analysis to two different university food services providing multiple menu items, a model was developed in terms of four different time series (first semester, second semester, summer vacation, and winter vacation). Customer preference for specific menu items was found to be the most important factor to be considered in forecasting the demand. (Korean J Community Nutrition 8(6): 910~918, 2003)
가정식사 대용식(HMR) 제품 유형별 재구매 의도와 소비자 태도 구성개념간의 구조적 관련성 검증
정라나(La Na Chung),이해영(Hae Young Lee),양일선(Il Sun Yang) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.3
The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase``. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, ``Ready to eat`` had higher preference (3.31), satisfaction (3.33) and ``intention to purchase it again`` (3.38) than those of ``Ready to heat`` and ``Ready to end-cook.`` Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among ``frequency of using,`` ``preference``, ``satisfaction``, and ``intention to repurchase`` were analyzed. The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.435, the gross effect of preference on ``intention to purchase it again`` was 0.659, and the gross effect of satisfaction on ``intention to purchase it again`` was 0.772 for ``Ready to eat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.448, the gross effect of preference on ``intention to repurchase`` was 0.556, and the gross effect of satisfaction on ``intention to repurchase`` was 0.654 for ``Ready to heat.`` The gross effect of ``frequency of using`` on ``intention to repurchase`` was 0.432, the gross effect of preference on ``intention to repurchase`` was 0.494, and the gross effect of satisfaction on ``intention to repurchase`` was 0.608 for ``Ready to end-cook.`` To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR. (Korean J Community Nutrition 12(3) : 344~351, 2007)
들깨죽 제조를 위한 가열 중 클로로필과 카로텐이 지방질 산화와 토코페롤에 미치는 영향
정라나(Lana Chung),이지연(Jiyeun Lee),오수정(Sujeong Oh),최은옥(Eunok Choe) 한국식품과학회 2012 한국식품과학회지 Vol.44 No.6
야채가 혼입된 들깨죽 제조의 시뮬레이션 연구로 볶은 들깨와 쌀, 물의 혼합물의 가열 중 클로로필(0.33 mg/kg)과 베타-카로텐(3.3, 9.9, 19.8 mg/kg)의 첨가에 의한 지방질의 산화와 토코페롤의 변화를 모니터링하였다. 시료의 가열과정 중 과산화물값과 공액이중산값이 증가하여 들깨죽 지방질의 산화가 발생하였음을 뚜렷이 보여주었으며 클로로필과는 달리 베타-카로텐은 농도의존적으로 지방질의 과산화물값과 공액이중산값을 감소시켰다. 들깨와 쌀, 물의 혼합물에 첨가한 클로로필과 베타-카로텐 및 시료에 함유되어 있던 토코페롤의 분해는 가열 시간에 대해 1차반응이었으며 베타-카로텐은 가열 과정 중 토코페롤의 분해를 억제하였다. The effects of chlorophyll (0.33 mg/kg) and β-carotene (3.3, 9.9, 19.8 mg/kg) addition to a mixture of roasted perilla seeds, rice, and water (30:45:225, w/w/w) on the lipid oxidation and tocopherol contents were studied during heating at 100℃ for 120 min to simulate cooking of perilla and rice porridge. Lipid oxidation was evaluated with peroxide values (POV) and conjugated dienoic acid (CDA) values, and chlorophyll, β-carotene, and tocopherols were determined by HPLC, POV, and CDA values were increased during heating, indicating the occurrence of lipid oxidation in the perilla and rice porridge. β-Carotene decreased the POV and CDA values of the samples in a concentration-dependent manner, while the addition of chlorophyll did not affect them. Chlorophyll and β-carotene which were added, and tocopherols naturally present in samples were degraded, following the first order kinetics during heating, and β-carotene protected tocopherols from degradation.
매운맛 소스의 관능적 특성 도출 경향에 대한 교차문화 분석 - 한국인과 베트남인들을 대상으로 -
정라나 ( Lana Chung ),양정은 ( Jeong-eun Yang ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.2
Purpose: The present study was conducted to the derive sensory terms of seven spicy sauce samples for Korean and Vietnamese people, and define flavor characteristics and other sensory characteristics for each sample. Methods: Total of 9 Korean and 10 Vietnamese panelists were selected. Each group was trained, and to identify the product attributes, descriptive analysis were performed independently. Results: The descriptive analysis revealed that a total of 34 terms were derived for Korean people, showing significant differences in all attributes(p<0.05) similar to 33 terms for the Vietnamese, but with significant differences in 32 items, excluding the fiber characteristics of appearance(p<0.05). For both Korean and Vietnamese, the characteristics of “sweet flavor” could be affirmed to act as a factor moderating the characteristics of spicy flavor. In the case of the Korean people, the attributes of “burning sensation” and “acridity” were affirmed to be the texture characteristics related to nonvolatile spicy flavor, while the characteristic “spicy flavor” was recognized differently in terms of both flavor and mouth-feel in the case of the Vietnamese people. Conclusion: The results of this study show that Koreans do not use the word ‘spicy taste’ and other ‘spicy sensation (burning sensation and acridity etc.)’ separately, while the Vietnamese use the same word ‘spicytaste’ as well.
충청남도 서산시 고농도 PM<SUB>2.5</SUB> 입자의 점성도와 물리적 상태에 관한 연구
정라니,장경순,김창혁,이광열,정민혜,송미정 한국대기환경학회 2021 한국대기환경학회 학술대회논문집 Vol.2021 No.10
에어로졸 입자의 점성도와 물리적 상태는 좀 더 정확한 에어로졸의 질량 농도, 평형시간, 비균질 반응 속도 등을 예측하는데 필요하다. 현재까지 대부분의 에어로졸의 점성도와 물리적 상태는 실험실 기반의 연구에 한정되었다. 본 연구에서는 충청남도 서산에 위치한 충청권대기환경연구소에서 2020~2021년 12월~1월 겨울철과 2021년 6월 여름철 동안 High volume air sampler를 이용하여 PM2.5 시료를 포집한 후, 고농도 시료(PM2.5 ≥ 35 μg/m³)의 점성도를 측정하였다. 점성도는 광학현미경 기반의 poke-and-flow technique를 사용하여 상대습도에 따라 293 ± 1 K상태에서 측정하였다. 측정한 PM2.5 입자는 깨지는 현상이 관찰되었으며 이는 충청남도 서산의 대기 중 PM2.5 입자는 특정 상대습도에서 고체에 가까운 성질을 나타내는 것을 의미한다.