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두유 신제품 개발을 위한 소비자 구매행태 및 지불의사에 대한 연구 - 천안지역 생협 소비자를 중심으로 -
이석원,양성범,Lee, Seog-Won,Yang, Sung-Bum 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5
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.
국산 꽃차에 대한 미국과 일본의 소비자인식 및 지불의사에 대한 연구
이석원,양성범,Lee, Seog-Won,Yang, Sung-Bum 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.3
The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.
Propensity Score Matching 방법에 의한 실업자 직업훈련 사업의 효과성 평가
이석원 ( Lee Seog Won ) 한국행정학회 2003 韓國行政學報 Vol.37 No.3
본 연구는 실업자 직업훈련 사업의 효과를 보다 객관적으로 평가하기 위하여 근래에 들어 개발되고 연구되어 온 Propensity Score Matching(PSM) 방법을 소개하고 이를 활용하여 우리나라의 실업자 직업훈련사업의 효과성을 평가한 후 이를 기존의 방법론에 의한 결과들과 비교하기 위해 수행되었다. 이를 위하여 본 연구에서는 한국노동패널조사 데이터에서 추출된 8,541명의 취업과 임금에 관하여 실업자 직업훈련 사업의 효과성을 평가하였다. PSM 방법으로 추정된 실업자 직업훈련 사업의 효과는 남성보다는 여성에 대하여, 취업률보다는 임금에 대하여 더 크고 유의미한 효과를 창출하는 것으로 밝혀졌다. 뿐만 아니라 PSM 방법에 의한 효과 추정치는 기존의 방법론에 의한 추정치들과는 큰 차이를 보였는데, PSM 방법에 의한 결과만이 본 연구에서 수행한 특정화 검정을 통과하였다는 사실로 미루어 보아 기존의 방법들로 수행된 실업자 직업훈련 사업의 효과성 평가는 진정한 효과와 상당히 괴리된 것일 수도 있다고 판단된다. In this study, I assessed the impacts of Employment & Training(E&T) programs for the unemployed using the Propensity Score Matching(PSM) method and compared the results with those obtained by using other non-experimental methods. To this end, I analyzed employment and wage data for 8,541 unemployed workers drawn from the Korean Labor and Income Pan디 Study(KLIPS). Findings are that the impact s of E&T programs estimated by PSM are greater for men than for women, and they are greater for employment rate than for wage rate. In addition, the estimation results of PSM showed a considerable divergence from the results from other non-experimental methods, which implies that the results from the previous evaluation literature may have delivered imperfect information to policy makers.
저온-저염 절임기술이 절임배추의 품질 특성에 미치는 영향
이석원 ( Seog Won Lee ),조선래 ( Sun Rae Cho ),한성희 ( Sung Hee Han ),이철 ( Chul Rhee ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.3
The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and 25℃). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at 25℃, and a similar trend was observed at lower temperatures(8 and 14℃). The salinity of all samples evidenced an increasing trend during the salting period, and at 25℃, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of 25℃, but the critical pH 5.5 of samples at 8 and 14℃ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures(25℃, 14℃, and 8℃). The initial reducing sugar content of cabbage juice was 11.8 ㎎/㎖, and this value decreased substantially to 3 to 5 ㎎/㎖on day 1.
충남지역 영양교사의 학교급식지원센터 만족도에 미치는 영향
이석원 ( Seog-won Lee ),양성범 ( Sung-bum Yang ) 한국식품영양학회 2017 韓國食品營養學會誌 Vol.30 No.6
The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.
25.8㎸ 고체절연차단기(Solid Insulated Switchgear)에 대한 기계적 신뢰성(수명) 평가
이도훈(Do-Hoon Lee),강원종(Won-Jong Kang),이석원(Seog-Won Lee),신철호(Chul-Ho Shin),김영근(Young-Geun Kim),이규철(Kyu-Chul Lee),이승엽(Seung-Yeup Lee),김호근(Ho-Keun Kim) 대한전기학회 2009 대한전기학회 학술대회 논문집 Vol.2009 No.7
본 논문은 SF? 가스졀연차단기를 대체할 고체절연차단기 (Solid Insulated Switchgear:SIS)의 기계적 신뢰성 평가에 대한 연구 결과이다. 최근 제정된 “25.8㎸ 가스 및 고체절연 친환경 개폐장치” 한전 구매규격에는 “Epoxy 고체절연물에 대한 기계적 신뢰성(수명)이 25년 이상”임을 보증할 수 있는 신뢰성 데이터를 제출해야 한다는 조항이 포함되어있다. 이에 개발된 고제절연차단기의 Epoxy 고체절연물에 대한 기계적 신뢰성(수명)이 25년 이상임을 보증할 수 있는 신뢰성 시험과 분석 기법에 대한 연구가 진행되었다.