• Applied Biological Chemistry
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• v.41 no.2
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• pp.141-146
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• 1998

In order to determine the optimmum harvest time of Citrus unshiu Marc. var. miyagawa and C. unshiu Marc. var. okitsu produced in Cheju, citrus fruits sampled at packing houses or harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till middle of October, and soluble solids were increased continuously after that. The fruits size were different by positional directions on the tree, the quality of citrus fruits in central southern positions on the tree was good for fresh fruit consumptions. Compared with only the quality of citrus fruits as a factor of soluble solids, total sugar, pH, and color index, the optimum harvest time were supposed to be reasonable at late of November for C. unshiu Marc. var. okitsu, and at early of December for C. unshiu Marc. var. miyagawa. The results obtained from citrus fruits sampled at packing houses were supposed to be not suitable for determing the optimum harvest time, because of storage after harvest at ordinary harvesting time.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1993.04b
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• pp.281-286
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• 1993

Projection TV에는 시각 품질을 최종적으로 표시하는 디스플레이 소자인 비구면플라스틱 렌즈를 적용하고 있으나 전량 일본에서 완제품으로 공급 받고 있다. 플라스틱 비구면 렌즈를 성형하기 위해서는 사출 공정에 대한 철저한 이해 와 폴리머의 광탄성 거동에 대한 개념이 핵심이라고 말할 수 있다. 복굴절성 실험은 폴리머의 유변학적 거동을 파악 하는데있어 가장 유용한 실험중의 하나이다. 본 글에서는 이와 관련된 사항인 복굴절성, 잔류 응력 형성 메카니즘, 밀도이완 작용의 상관관계와 비구면 렌즈의 성형 조건 및 공정에대해 기술 하였고, 또한 측정된 수지데이타를 이용 상용 S/W를 사용하여 유동, 냉각, 보압 ( 압축) 및 수축 해석을 실시 하여 각 stage에서 경험한 온도 와 압력의 이력에따라 변화하는 열 응력에 기인한 잔류 응력 계산 Pg을 개발 상용 S/W 와 비교 검증 하였다.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.88-88
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• 2003

건고추는 대부분 세척이나 살균의 과정을 거치지 않고 저장, 유통되므로 해충이나 미생물 오염에 의한 식품위생면이나 상품가치면에서 문제가 되고 있다. 고춧가루의 미생물과 해충 방제를 위하여 ethylene oxide나 propylene oxide 등의 훈증제가 사용되고 있으나 문제점이 많아 점차 사용이 금지되고 있는 실정에 있다. ${\gamma}$-선 조사는 훈증제, 자외선 조사, 초단파 처리등 기존의 방법에 비해 살균 효과는 물론 식품의 품질과 건전성 실험 결과에서도 우수하다고 보고되었다. (중략)

• Product Safety
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• s.88
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• pp.26-27
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• 2001

생필품으로 정착되면서 다양한 모델과 가격대의 제품이 유통되고 있는 진공청소기 시험 결과, 에너지 효율이나 흡입력, 저소음 등에서 국산이 외산에 비해 우수한 것으로 나타났다. 한국소비자보호원은 시중에서 판매되는 진공청소기 10개 제품(국산 3개, 외산 7개)에 대해 품질시험을 실시하고 에너지 효율면에서 국산제품이 외산제품에 비해 최고 2.5배 이상 좋은 것으로 나타났으며, 소음$\cdot$흡입력 면에서 제품간에 상당한 차이가 있다고 밝

• 프린팅코리아
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• v.7 no.9
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• pp.114-117
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• 2008

해동기계의 투자는 협력업체들에게도 그대로 이어진다. 핵심 기계 부품을 그대로 양도해 언제 어디에서 생산을 해도 질적인 면에서 전혀 차이가 없는 해동기계의 라벨 인쇄기가 생산된다. 그만큼 치밀하고 꼼꼼하다. 이를 바탕으로 해동기계는 현재 말레이시아.동남아를 넘어 전 세계로 수출 판로를 넓혀 가고 있다. 해동기계가 개발에 성공한 라벨 인쇄기(HD-4530)시리즈는 국내 인쇄 기술력의 결정체라고 해도 과언이 아니다. 설계, 제작, 시공, 판매 등 어느 분야에도 국산 기술력이 배제된 곳이 없기 때문이다. 내수 경기가 불황을 타고 있지만 우수한 외국 기술에 맞서 가격과 품질 면에서 월등한 상승곡선을 타고 있는 해동기계를 들여다봤다.

• Journal of Digital Convergence
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• v.11 no.5
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• pp.105-117
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• 2013

Viewpoint about the quality of software is various. But, from the end-user point of view, user interface of software may be all to express the quality of software. But the detailed evaluation criteria were not established about usability evaluation method based on user interface so far, though user interface of software is the main object of usability quality characteristics. In this paper, we established a system about the method extracting and evaluating some quality characteristics elements measurable form user interface of software by analyzing the relationship between the elements constructing quality characteristics and user interface related to quality evaluation of software. We expect that this result of study will be a fundamental study adapting and evaluating to various types of user interface.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.685-690
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• 2012

We conducted this study to investigate the quality characteristics of extruded noodles(EN) mixed with cereals. The EN were evaluated for cooking properties(weight, water absorption, volume, and turbidity), Hunter's color values, texture characteristics, and sensory characteristics. The cooked weight, water absorption, and volume of the cooked EN were significantly decreased relative to that of control noodles, whereas the turbidity increased. Hunter's color L- and b-value of EN were decreased compare with the control noodles, but a-value was increased. Hunter's color L-value of cooked EN was increased, whereas a- and b-value was increased. The texture characteristics(hardness, adhesiveness, springiness, gumminess, and chewiness) of the cooked EN-2 and EN-3 were similar to the cooked control noodles. A sensory characteristics (appearance, flavor, texture during mastication, taste, and overall quality) of EN-1 were significantly decreased relative to that of control noodles, but EN-2 and EN-3 was not different to control noodles. As the results of this study indicate that extrusion processing could be used to make the EN mixed with cereals.

• Korean Journal of Construction Engineering and Management
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• v.5 no.2 s.18
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• pp.162-171
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• 2004

Crack sealing is a maintenance procedure that is commonly used to reduce pavement degradation. If cracks in pavements are not sealed, surface water penetration can reduce the strength of the sub-base layers, which can result in increased deflections of the pavement. Reduced strength of the sub-base also accelerates the deterioration of the surface, due to development of greater cracking and potholes. Crack sealing is performed to reduce water and debris penetration, thereby helping to maintain pavement structural capacity and limiting future degradation. The process of sealing cracks in pavements is however dangerous, costly, and labor-intensive operation. Labor turnover and training are increasing problems related to crack sealing crews, and as traffic volumes increase. Automating crack sealing can reduce labor and road user costs, improve work quality, and decrease worker exposure to roadway hazards. The main objective of this research is to develop an automated system for sealing cracks in pavement. Extension of the algorithms and tools presented in this research is also recommended for future study.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.373-380
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• 2018

The purpose of this study was to identify the importance and performance ranking and differences in inflight meal service quality. Data were collected from A airlines passengers. In order to secure the validity and reliability of the measurement tools, exploratory factor analysis were conducted, accordingly meal, service, cleanliness were deduced. IPA results are as follows. First, the quadrant I consisted of meal flavor, meal quality, meal menu, balanced diet, korean food availability, cleanliness of dishes, cleanliness of crew clothes. In the II quadrant, appropriate temperature, appropriateness of meal distribute time, cleanliness of the meal were found. So, the airline managers should have the most interest in these attributes and had to improve first. The quadrant III showed meal quantity, liquor diversity, polite attitude, immediate response to the meal, knowledge of the meal, meal freshness. Lastly, the quadrant IV showed a variety of beverage and special meal order. It is considered that resource allocation is necessary for minimizing the amount of resources invested to the quadrant IV, and then it should be allocated the quadrant II, which is high in importance but low in performance.

• Journal of Digital Convergence
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• v.15 no.7
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• pp.467-477
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• 2017

The purpose of this study is to present the ranking and difference of the importance and satisfaction of the swimsuit brand image that the swimsuit consumers perceive through the IPA and to provide the implications for the activation of the swimsuit industry market by diagramming it with the IPA matrix. To do this, we analyzed 298 questionnaire data for university students and graduate students and the following conclusions were drawn through the ranking of importance, satisfaction, and the corresponding sample t-test and IPA matrix. First, as a result of examining the ranking through the average of the importance and satisfaction of the swimsuit brand image, the importance showed average 4.0 or more in order of 'quality', 'functionality', 'price', 'design', 'trust', 'color', and the satisfaction showed average 3.5 or more in order of 'trust', 'quality', 'functionality' and 'awareness'. Second, as a result of difference verification in swimsuit brand image, it showed a significant difference in order of 'quality', 'price', 'functionality', 'design', 'color', 'trust', 'sophistication'. On the other hand, it showed no significant difference of cognitive images. Third, as a result of IPA of swimsuit brand image, the factors of 'design', 'functional', 'quality' and 'trust' were included in I quadrant, 'price' 'color' in II quadrant, 'advertising image', 'event', 'popularity', 'originality' in III quadrant, and 'awareness', 'sophistication' in IV quadrant.