• Title/Summary/Keyword: quality characteristics

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A Selection Method of Database System Quality Characteristics Using the Analytic Hierarchy Process (계층분석적 의사결정기법을 이용한 데이터베이스 시스템 품질 특성의 선정 방법)

  • Park, Mi-Young;Seung, Hyon-Woo
    • Journal of the Korean BIBLIA Society for library and Information Science
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    • v.20 no.4
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    • pp.191-204
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    • 2009
  • It is essential to estimate and evaluate for user satisfaction and quality management of database system, understanding of user needs and quality characteristics. Based on ISO 25000 series, it was suggested, the first research, that 5 main quality characteristics, 21 sub quality characteristics and 48 internal quality characteristics. There are comparative significance methods of main quality characteristics, sub quality characteristics and internal quality characteristics but it is not easy to use directly quality model in database system industry field. Also, Considering time and cost in quality evaluation, it is impossible to evaluate 48 internal quality characteristics and its level of quality evaluation is not equal in accordance with integrity level of database system. By using AHP, this study presents selection method of quality characteristics in weight and possibility of application quality model.

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The Quality Characteristics of Backsulgi Prepared with Yam(Dioscorea japonica) Powder (참마분말을 첨가한 백설기의 품질 특성)

  • Kim, Yoo-Kyeong
    • The Korean Journal of Community Living Science
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    • v.23 no.1
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    • pp.31-39
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    • 2012
  • Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

Effects of Smart Factory Quality Characteristics and Dynamic Capabilities on Business Performance: Mediating Effect of Recognition Response

  • CHO, Ik-Jun;KIM, Jin-Kwon;YANG, Hoe-Chang;AHN, Tony-DongHui
    • The Journal of Industrial Distribution & Business
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    • v.11 no.12
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    • pp.17-28
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    • 2020
  • Purpose: The purpose of this study is to confirm the strategic direction of the firm regarding the capabilities of the organization and its employees in order to increase the utilization and business performance of employees by that introduce smart factories in the domestic manufacturing industry. Research design, data, and methodology: This study derived a structured research model to confirm the mediating effect of recognition responses between the quality characteristics of smart factories and dynamic capabilities. For the analysis, a total of 143 valid questionnaires were used for 200 companies that introduced smart factories from domestic SME's. Results: Quality Characteristics of Smart Factory and Dynamic Capabilities had a statistically significant effect on Usefulness. Recognition Response had a statistically mediating on the relationship between quality characteristics of smart factory and business performance. Recognition Response had a statistically significant effect on business performance. Conclusions: It suggests that firms introducing smart factory reflect them in their empowerment strategic because the recognition responses of its employees differ according to the quality characteristics and dynamic capabilities of smart factories. It also means that the information derived from the smart factory system is useful and effective to business performance and employees.

Cause-and-Effect Perspective on Software Quality : Application to ISO/IEC 25000 Series SQuaRE's Product Quality Model

  • Koh, Seokha
    • Journal of Information Technology Applications and Management
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    • v.23 no.3
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    • pp.71-86
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    • 2016
  • This paper proposes a new software quality model composed of a hierarchy of software quality views and three software quality characteristics models. The software view hierarchy is composed of two levels : end view and means view at the first level, contingency view and intrinsic view as sub-views of means view. Three software quality characteristics models are activity quality characteristics model, contingency quality characteristics model, and intrinsic quality characteristics model, which correspond to end view, contingency view, and intrinsic view respectively. This paper also reclassifies characteristics of ISO/IEC 25000 series SQuaRE's software product quality model according to the proposed software quality model. The results illustrate clearly the shortcomings of SQuaRE's product quality model and how to overcome them. First of all, most of SQuaRE's product characteristics should be redefined and conceptually clarified according to the views on which they are really rested. Much more characteristics should be supplemented too. After that, rigorous empirical researches will become relevant. Causal relationships between activity quality characteristics and characteristics of means view should be empirically researched.

Effects of Smart Factory Quality Characteristics & Innovative Activities on Business Performance : Mediating Effect of Using Smart Factory

  • CHO, Ik-Jun;KIM, Jin-Kwon;AHN, Tony-DongHui;YANG, Hoe-Chang
    • The Journal of Economics, Marketing and Management
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    • v.8 no.3
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    • pp.23-36
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    • 2020
  • Purpose: The purpose of this study is to identify the strategic direction of organizations and their employees to efficiently utilize smart factories and enhance business performance among Korean manufacturing companies. Research design, data, and methodology: We derived a structured research model to check the mediated effect of utilization of smart factory between the characteristics of smart factory and the innovation activities. Results: Quality characteristics of smart factory and Innovation activities were all found to have a statistically significant effect on utilization of smart factory, utilization of smart factory was found to have a statistically significant effect on the business performance. And it has been shown that the utilization of smart factory is partially mediated relative to the quality characteristics of smart factory and business performance and relative to innovation activities and business performance. Conclusions: Smart factory builders can reflect the areas that affect utilization of the smart factory in their strategies by considering the quality characteristics of the smart factory and innovation Activities. Therefore, smart factory builders can identify the quality characteristics of smart factory and reflect them in the process and analyze active utilize measures through the innovative activities of the employees of the organization, thereby influencing business performance.

Quality Characteristics of White Pan Bread with Different Water Types (물의 종류에 따른 식빵의 품질특성)

  • Kim, Yoon-A;Ko, Jae-Youn;Yoo, Se-Ran;Jang, Se-Jin;Kang, Sang-Hyeon;Han, Doo-Won;Kim, Sung-Hwan;Seo, Ji-Hye
    • Culinary science and hospitality research
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    • v.24 no.3
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    • pp.104-112
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    • 2018
  • The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

Legal Aspects for Quality Evaluation Standard of Plant Variety and Seed (식물 품종 및 종자의 품질평가 기준에 대한 규정현황)

  • 최근진
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.200-215
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    • 2002
  • There are some international standards and organization controling the quality characteristics of varieties and seeds such as UPOV, OECD, ISTA, AOSA. The National List system to check variety performance such as quality characteristics of plant varieties and seeds was established by each countries. The UPOV (International Union for the Protection of New varieties of Plant) regulates the requirement of plant variety protection that is distinctness (D), uniformity (U), stability (S) (here in after called DUS), Novelty and Denomination, and some quality characteristics are used to examine the requirement of plant variety protection by each crops. OECD (Organization for Economic Cooperation Development) seed scheme regulates the seed certification for seed trade between countries. ISTA (International Seed Testing Association) and AOSA(Association for Official Seed Analyst) regulates the seed analysis standard and methods. Most of the countries in Europe has the National List system, which check the value for cultivation and use(VCU), that is to say, variety performance such as yield, quality and stress to environment. All the seeds should be enlisted in the National List before sell the seed in their country. All the quality characteristics checked variety performance are for instance, amylose and amylopectin content in rice, molting quality, $\beta$-glucan, protein in barley, protein and sugar content in soybean, sugar and amylopectin content in corn etc. Conditions for the protection of new variety of plant are DUS. Quality characteristics may be the important characteristics and used to check DUS in crop by crop. It is very important to develop a new characteristics and establish standard method fur examine the VCU and DUS test for each crop.

Quality Characteristics of Cookies with Added Dried Laver (Porphyra tenera) Powder (김 분말을 첨가한 쿠키의 품질특성)

  • Lee, Jeong-Ae;Song, Jung-Sun;Yoon, Ji-Young
    • Culinary science and hospitality research
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    • v.23 no.7
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    • pp.88-96
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    • 2017
  • This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

Empirical Analysis of Relationship between Internet Communication Network Quality Characteristics and Customer Satisfaction using Regression Variable Selection Procedures (회귀변수 선택절차를 이용한 인터넷통신 네트워크 품질특성과 고객만족도의 관계 실증분석)

  • Park, Sung-Min;Park, Young-Joon
    • IE interfaces
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    • v.18 no.3
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    • pp.253-267
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    • 2005
  • Customer satisfaction becomes one of the important managerial concerns associated with corporate competency in current competitive environment for Internet communication service companies. Hence, it is demanding to improve a company's customer satisfaction through the total quality management perspective. In practice, engineers as well as the management hope to find major quality characteristics with Internet communication network that is closely related to customer satisfaction, consequently aiming to the raise of their company's customer satisfaction. This paper presents an empirical relationship analysis between network quality characteristics and customer satisfaction on Internet communication. Methodologically, the relationship analysis framework is based on the regression variable selection procedures. In this framework, it is implemented that; 1) iterative model building; and 2) consistent criteria application to statistical tests for selecting significant variables. A case study shows that; 1) the customer satisfaction on the network connection seems to be more closely related to the network quality characteristics compared with the customer satisfaction on the network speed; and 2) the download disconnection rate has relatively evident relationship with the customer satisfaction on the network connection.

Robust Design for Multiple Quality Characteristics using Principal Component Analysis

  • Kwon, Yong-Man;Hong, Yeon-Woong
    • Journal of the Korean Data and Information Science Society
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    • v.14 no.3
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    • pp.545-551
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    • 2003
  • Robust design is to identify appropriate settings of control factors that make the system's performance robust to changes in the noise factors that represent the source of variation. In this paper we propose how to simultaneously optimize multiple quality characteristics using the principal component analysis of multivariate statistical analysis. An example is illustrated to compare it with already proposed method.

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