• Title/Summary/Keyword: 제조업체 품질

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A Study on the Evaluation of Field Installation Damage and Strength Reduction Factor of Geogrid for Reinforced Retaining Wall (보강토 옹벽용 지오그리드의 현장 내시공성 및 강도 감소계수 평가에 관한 연구)

  • Park, Juhwan;Chun, Byungsik
    • Journal of the Korean GEO-environmental Society
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    • v.13 no.7
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    • pp.5-12
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    • 2012
  • Recently the installation of reinforced earth retaining walls in the domestic construction site has increased, surpassing conventional RC walls. These reinforced walls have various types depending on the reinforcing material, installation method and the form of face panel. However, there are difficulties in design and construction management due to the unproved safety of construction method. In case of reinforcing materials, despite the fact that they come in all different sizes and types produced by small businesses or partially imported with cheap price and low quality, no proper standards for designing the walls have been suggested. In order to apply reinforced retaining wall system to broad cases and design the walls effectively considering site conditions, specific design and construction guidelines for efficient construction management are needed. In conclusion, this study verified that reduction factors can be greatly affected by grain sizes and stiffness of backfill materials and granularity range, therefore in case of relatively large construction site, it is required to redesign the reinforced retaining wall by evaluating site installation resistance test, applying respective reduction factors to each backfill material and select the right geogrid depending on the usage of retaining wall so as to enhance the safety of reinforced earth retaining walls with efficiency.

Resistance of Chloride Penetration into High Strength Concrete Containing Mineral Admixtures according to Curing Conditions (광물질혼화재 혼합 고강도콘크리트의 양생조건에 따른 염화물이온 침투저항성)

  • Moon, Han-Young;Kim, Byoung-Kwon
    • Journal of the Korea institute for structural maintenance and inspection
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    • v.8 no.2
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    • pp.185-194
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    • 2004
  • In recent years, construction company makes inroads into the world construction market, and receives the order of extra-large concrete structure under marine environment in south-east asia specially. At this point of time, to enhance the quality of concrete, we research the High Strength Concrete (HSC) containing mineral admixtures. In this study, therefore, HSC with various combination of ordinary portland cement(OPC), blast-furnace slag(SG), silica fume(SF), and expansion admixture(SS) are cured 23 and $35^{\circ}C$ considering the site weather, and are cured in water for 3, 7 or 56 days respectively. Test results show that the HSC cured at $35^{\circ}C$ gains higher early-age strength but eventually gains lower later-age strength compare with the HSC cured at $23^{\circ}C$. Especially, HSC with combination of OPC+SG+SF+SS or OPC+SG+SF show very excellent resistance of chloride penetration. The permeability of HSC was therefore enhanced as because of containing the proper content of SG, SF, and SS and making dense micro-structure of HSC.

Analysis of Oil Performance by Different Type of Engine Oil In the Field (필드조건, 엔진오일의 종류에 따른 오일성능 분석)

  • Kim, Young Whan;Song, Jun Hee;Kim, Han Joo
    • Journal of Energy Engineering
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    • v.26 no.3
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    • pp.131-136
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    • 2017
  • Automobile engine oil is the most important lubricant for operating as the engine is started. Recently, manufacturers of the automotive industry and lubricants are considerably improving the quality of oil with additive to extend change cycle period. Most customers are recommended genuine oil among different types from shop expert. Through this report we suggest another reference point for consumer to pick highly efficient lubricant. This report is investigated oil compounds to compare with 6 different automotive considering actual running condition for 7 months. we conducted experiment from physical and chemical perspectives. In the field, through various experiments oil compounds between mineral oil and synthetic oil are largely distinguished in oxidation, viscosity, fluid and TBN. These are influenced by engine part wear as piston, bearing etc. Comparing various investigation with different oil the performance of synthetic oil is shown better condition in flash point, oxidation stability and also found less in change pollutant iron, Al compounds. Additives of oil show clear difference Ca level in detergent-dispersant both mineral oil and synthetic oil. And Zn in extreme pressure additives and P in Lubricity improver make no difference to both.

The Investigations on Competitive Power of Frames Industry at Daegu (대구 안경테산업 경쟁력 조사)

  • Park, Eun-Kyoo;Park, Jeong-Sik;Jang, Jun-Young
    • Journal of Korean Ophthalmic Optics Society
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    • v.10 no.1
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    • pp.83-89
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    • 2005
  • The results that research industrial competitive power of about two hundreds frames manufactures were as follows. First, It's researched that frames industry of Daegu will be worse and worse, and 79 percent of inquiry manufactures in export and 58 percent of them in the domestic demand prospects to be worse. Second, it is analyzed that the commercial profits in 2004 was more decreased to 16.5 percent than 2002. Therefore it is studied that they will be diminished to 5---- comparing with last year by a fall in the exchange rate of the won dollar, in the export unit cost and a raise of raw material price. Third, it is researched that most competitive countries of Daegu glasses manufactures is China and the mext county is japan, ltuly and hik. Fourth, It is studied that average price of glasses of Daegu during last three years(2002~2004) was more disadvantageous than China and Hong Kong, but was more profitable than Italy and Japan by the examination that when Korea is 100, China is 82, Hong Kong 89, Italy 112, Japan 114. Fifth, It is investigated that the average of production cost in Daegu is more disadvantageous than that of China and Hong Kong but is more profitable that of Italy and Japan by the study that when average production cost of Korea is 100, that of China is 78 and that of Hong Kong 89, that of Italy 114. Sixth, It is studied that the Average personal expense of Daegu is much more disadvantageous than that of China and more profitable than Japan and Italy by the analysis that when Korea is 100, China is 74, Hong Kong 98, Japan 112, Italy 113. Seventh, It is analyzed that technique, quality, design of Daegu are more advantageous than those of China, are equal with those of Hong Kong. Eighth, It is studied that Daegu still lags behind more four and five years than developed countries and goes more oheod four years than developing countries.

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The Effects of Perceived Quality Factors on the Customer Loyalty: Focused on the Analysis of Difference between PB and NB (지각된 품질요인이 고객충성도에 미치는 영향: PB와 NB간의 차이분석)

  • Ye, Jong-Suk;Jun, So-Yon
    • Journal of Distribution Research
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    • v.15 no.2
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    • pp.1-34
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    • 2010
  • Introduction As consumers' purchase behavior change into a rational and practical direction, the discount store industry came to have keen competition along with rapid external growth. Therefore as a solution, distribution businesses are concentrating on developing PB(Private Brand) which can realize differentiation and profitability at the same time. And as improvement in customer loyalty beyond customer satisfaction is effective in surviving in an environment with keen competition, PB is being used as a strategic tool to improve customer loyalty. To improve loyalty among PB users, it is necessary to develop PB by examining properties of a customer group, first of all, quality level perceived by consumers should be met to obtain customer satisfaction and customer trust and consequently induce customer loyalty. To provide results of systematic analysis on relations between antecedents influenced perceived quality and variables affecting customer loyalty, this study proposed a research model based on causal relations verified in prior researches and set 16 hypotheses about relations among 9 theoretical variables. Data was collected from 400 adult customers residing in Seoul and the Metropolitan area and using large scale discount stores, among them, 375 copies were analyzed using SPSS 15.0 and Amos 7.0. The findings of the present study followed as; We ascertained that the higher company reputation, brand reputation, product experience and brand familiarity, the higher perceived quality. The study also examined the higher perceived quality, the higher customer satisfaction, customer trust and customer loyalty. The findings showed that the higher customer satisfaction and customer trust, the higher customer loyalty. As for moderating effects between PB and NB in terms of influences of perceived quality factors on perceived quality, we can ascertain that PB was higher than NB in the influences of company reputation on perceived quality while NB was higher than PB in the influences of brand reputation and brand familiarity on perceived quality. These results of empirical analysis will be useful for those concerned to do marketing activities based on a clearer understanding of antecedents and consecutive factors influenced perceived quality. At last, discussions about academical and managerial implications in these results, we suggested the limitations of this study and the future research directions. Research Model and Hypotheses Test After analyzing if antecedent variables having influence on perceived quality shows any difference between PB and NB in terms of their influences on them, the relation between variables that have influence on customer loyalty was determined as Figure 1. We established 16 hypotheses to test and hypotheses are as follows; H1-1: Perceived price has a positive effect on perceived quality. H1-2: It is expected that PB and NB would have different influence in terms of perceived price on perceived quality. H2-1: Company reputation has a positive effect on perceived quality. H2-2: It is expected that PB and NB would have different influence in terms of company reputation on perceived quality. H3-1: Brand reputation has a positive effect on perceived quality. H3-2: It is expected that PB and NB would have different influence in terms of brand reputation on perceived quality. H4-1: Product experience has a positive effect on perceived quality. H4-2: It is expected that PB and NB would have different influence in terms of product experience on perceived quality. H5-1: Brand familiarity has a positive effect on perceived quality. H5-2: It is expected that PB and NB would have different influence in terms of brand familiarity on perceived quality. H6: Perceived quality has a positive effect on customer satisfaction. H7: Perceived quality has a positive effect on customer trust. H8: Perceived quality has a positive effect on customer loyalty. H9: Customer satisfaction has a positive effect on customer trust. H10: Customer satisfaction has a positive effect on customer loyalty. H11: Customer trust has a positive effect on customer loyalty. Results from analyzing main effects of research model is shown as

    , and moderating effects is shown as
    . Results This study is designed with 16 research hypotheses, Results from analyzing their main effects show that 9 of 11 hypotheses were supported and other 2 hypotheses were rejected. On the other hand, results from analyzing their moderating effects show that 3 of 5 hypotheses were supported and other 2 hypotheses were rejected. H1-1: (SPC: Standardized Path Coefficient)=-0.04, t-value=-1.04, p>. 05). H1-2: (${\Delta}\chi^2$=1.10, df=1, p> 0.05). H1-1 and H1-2 are rejected, so it is prove that perceived price is not a significant decision variable having influence on perceived quality and there is no significant variable between PB and NB in terms of influence of perceived price on perceived quality. H2-1: (SPC=0.31, t-value=3.74, p<. 001). H2-2: (${\Delta}\chi^2$=3.93, df=1, p< 0.05). H2-1 and H2-2 are supported, so it is proved that company reputation is a significant decision variable having influence on perceived quality and, in terms of influence of company reputation on perceived quality, PB has relatively stronger influence than NB. H3-1: (SPC=0.26, t-value=5.30, p< .001). H3-2: (${\Delta}\chi^2$=16.81, df=1, p< 0.01). H3-1 and H3-2 are supported, so it is proved that brand reputation is a significant decision variable having influence on perceived quality and, in terms of influence of brand reputation on perceived quality, NB has relatively stronger influence than PB. H4-1: (SPC=0.31, t-value=2.65, p< .05). H4-2: (${\Delta}\chi^2$=1.26, df=1, p> 0.05). H4-1 is supported, but H4-2 is rejected, Therefore, it is proved that product experience is a significant decision variable having influence on perceived quality and, on the other hand, there is no significant different between PB and NB in terms of influence of product experience on product quality. H5-1: (SPC=0.24, t-value=3.00, p<. 05). H5-2: (${\Delta}\chi^2$=5.10, df=1, p< 0.05). H5-1 and H5-2 are supported, so it is proved that brand familiarity is a significant decision variable having influence on perceived quality and, in terms of influence of brand familiarity on perceived quality, NB has relatively stronger influence than PB. H6: (SPC=0.91, t-value=19.06, p< .001). H6 is supported, so a fact that customer satisfaction increases as perceived quality increases is proved. H7: (SPC=0.81, t-value=7.44, p<. 001). H7 is supported, so a fact that customer trust increases as perceived quality increases is proved. H8: (SPC=0.57, t-value=7.87, p< .001). H8 is supported, so a fact that customer loyalty increases as perceived quality increases is proved. H9: (SPC=0.08, t-value=0.76, p> .05). H9 is rejected, so it is proved influence of customer satisfaction on customer trust is not significant. H10: (SPC=0.21, t-value=4.34, p< .001). H10 is supported, so a fact that customer loyalty increases as customer satisfaction increases is proved. H11: (SPC=0.40, t-value=5.68, p< .001). H11 is supported, so a fact that customer loyalty increases as customer trust increases is proved. Implications Although most of existing studies have used function, price, brand, design, service, brand name, store name as antecedent variables for perceived quality, this study used different antecedent variables in order to analyze and distinguish purchase group PB and NB through preliminary research. Therefore, this study may be used as preliminary data for a empirical study that is designed to be helpful for practical jobs. Also, this study is made to be easily applied to any practical job because SEM(Structural Equation Modeling), most strongly explaining the relation between observed variable and latent variable, is used for this study. This study suggests a new strategic point that, in order to increase customer loyalty, customer's perceived quality level should satisfied for inducing customer satisfaction, customer trust, and customer loyalty. Therefore, after finding an effective differentiating factors in perceived quality in order to increase customer loyalty through increasing perceived quality, this factor was made to be applied to PB and NB. Because perceived quality factors which is recognized as being important by consumers is different between PB and NB, this study suggests how to efficiently establish marketing strategy by enhancing a factor. Companies have mostly focused on profitability in terms of analyzing customer loyalty, but this study included positive WOM(word of mouth). Hence, this study suggests that it would be helpful for establishing customer loyalty when consumers have cognitive satisfaction and emotional satisfaction together. Limitations This study used variables perceived price, company reputation, brand reputation, product experience, brand familiarity in order to determine whether each constituent factor has different influence on perceived quality between purchase group PB and NB. These characteristic variables are made up on the basis of the preliminary research, but it is expected that more precise research result would be obtained if additional various variables are included in study. This study selected a practical product that is non-durable, low-priced and bestselling product in a discount store through the preliminary research because it can be easily estimated by consumers. Therefore. generalization of study would be more easily obtained if more various product characteristics is included. Regarding a sample used in this study, it was only based on consumers who purchase products in a large-scale discount store located in Seoul and in the capital area. Accordingly, this sample has some geographical limitation, If a study is expanded by including more areas, more representative research results may be produced. Because this study is only designed to analyze consumers who purchase a product in a large-scale discount store, some difference may be found according to characteristics of each business type. In other words, there is certainly some application limitation, so research result from this study may not be applied to other business types. Future research may have fruitful results if it adjusts a variable to each business type.

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  • Quality characteristics of commercial liquid type yogurt in Korea (국내 시판 액상요구르트의 품질특성)

    • Lee, Ji Hyun;Park, Hye Young;Won, Ju In;Park, Hye In;Choi, In Duck;Lee, Seuk Ki;Park, Ji Young;Joe, Dong Hwa;Jeon, Yong Hee;Oh, Sea Kwan;Han, Sang Ik;Choi, Hye Sun
      • Food Science and Preservation
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      • v.24 no.6
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      • pp.865-870
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      • 2017
    • Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.

    Monitoring on Microbiological Contamination of Packed Ice Creams from Manufacturing Factories in Korea (국내 제조공장에서 생산된 아이스크림류의 미생물학적 오염실태 조사)

    • Heo, Eun-Jeong;Ko, Eun-Kyung;Kim, Young-Jo;Seo, Kun-Ho;Park, Hyun-Jung;Wee, Sung-Hwan;Moon, Jin San
      • Journal of Food Hygiene and Safety
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      • v.29 no.3
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      • pp.202-206
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      • 2014
    • In this study, the bacteriological survey was examined on ice creams at manufacturing factories in Korea during the summer season of 2011. The nineteen selected among 166 samples by preliminary test were collected from 11 different manufacturing factories in four major manufacturers in May 2011. Samples from ice milk, ice creams, sherbets, and non milk fat ice creams were tested for the total aerobic bacteria, coliform bacteria, and five food borne pathogens, respectively. The results showed that the coliforms including E. coli O157:H7, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, and Listeria monocytogenes were not detected on all the ice creams. The total aerobic bacteria of the packed samples examined ranged between $2.5{\times}10^3$ and $5.5{\times}10^5cfu/g$. One ice cream, two sherbets, and four ice milk samples exceeded the acceptable limits of total aerobic bacteria according to the Korean standards for ice cream ($1.0{\times}10^5cfu/g$) and others ($5.0{\times}10^4cfu/g$). The levels of these microorganisms from ice creams were higher in three original equipment manufacturers than seven self-manufacturers. Three of ten ice creams (30.0%), three of six ice milks (50.0%), and one of two sherbets (50%) exceeded the acceptable limits of total aerobic bacteria, respectively. The personnel hygiene procedures with chocolate and vanilla chip addition from the manufacturing process were the main sources of the microbial contamination of stick-bar type ice creams when being produced in a factory. Improvement of the hazard analysis critical control points (HACCP) system should be introduced into the ice cream factory to improve the microbial quality of the ice cream products in Korea.

    Monitoring of Patulin levels in Fruit Juices and Beverages (과실쥬스 및 음료에서 파튤린 오염실태 조사)

    • Eom, Joon-Ho;Byun, Jung-A;Park, You-Gyoung;Seo, Eun-Chae;Lee, Eun-Mi;Kim, Mi-Ra;Sun, Nam-Kyu;Kim, Chang-Soo;Jung, Woo-Young;Jung, Rae-Seok;Na, Mi-Ae;Lee, Jin-Ha
      • Journal of Food Hygiene and Safety
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      • v.24 no.1
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      • pp.56-62
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      • 2009
    • Patulin, a mycotoxin mainly produced by Penicillium and Aspergillus, is found in various foods. In the present, a maximum acceptable level for patulin is established at $50{\mu}g/kg(ppb)$ in apple juices and apple concentrates in Korea. But patulin may be detected in foods produced with other fruits. In the present study, patulin contamination was analyzed in 520 samples of fruit juices and beverages, and 50 samples of fruit juice concentrates. High performance liquid chromatography(HPLC) was applied to quantitatively analyze patulin levels in samples and liquid chromatography-mass spectrometry(LC/MS/MS) was used to remove false positive results. The results showed that three samples of 520 fruit juices and beverages and five samples of 50 fruit juice concentrates were contaminated by patulin, $9.8-18.0{\mu}g/kg$ and $4.7-18.2{\mu}g/kg$ respectively. Contaminated samples were produced with apple, orange or pear. This indicates that it is necessary to extend the regulatory range of patulin. In the other hands, the present study confirmed the effectiveness of LC/MS/MS analytical method to remove false positive results.

    Development of Analysis Method for Cholesterol in Infant Formula by Direct Saponification (직접 검화법을 이용한 조제분유의 콜레스테롤 분석법 개발)

    • Kim, Jin-Man;Park, Jung-Min;Yoon, Tae-Hyung;Leem, Dong-Gil;Yoon, Chang-Yong;Jeong, Ja-Young;Jeong, In-Seek;Kwak, Byung-Man;Ahn, Jang-Hyuk
      • Food Science of Animal Resources
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      • v.31 no.6
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      • pp.944-951
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      • 2011
    • An improved cholesterol analysis method was developed for powdered infant formula by gas chromatographic separation after liquid-liquid extraction and partition. In the official Korea Food Standard method for cholesterol analysis, the water phase and solvent phase were not well separated in the case of emulsified foods such as powdered infant formulas and baby foods. For the rapid and simple sample preparation method, an optimized direct saponification condition was established for heating temperature, heating time, and KOH concentration. From the results, the optimum conditions were as follows: heating temperature $90^{\circ}C$, heating time 60 min, and 16 M KOH 10 mL for a 2 g infant formula sample; improved separation condition for gas chromatography was as follows: the initial oven condition was $250^{\circ}C$ for 25 min, the oven temperature was increased to $290^{\circ}C$ by $10^{\circ}C$/min ratio, and finally the oven temperature remained at $290^{\circ}C$for 9 min. The developed method could be implemented for the study of cholesterol, providing the advantages of reduced inspection time and cost in emulsified foods such as infant formula.

    The Quality Characteristics and Microbiological of Simple Preprocessed Foods Vege-ball with Guava Leaf Powder for Soup during Storage (단순 가공 식품 재료 활용을 위한 국, 탕용 구아바 채소 완자의 저장 기간에 따른 품질 특성)

    • Park, Ji Hyun;Baek, Ok-Hee
      • Journal of the East Asian Society of Dietary Life
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      • v.22 no.5
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      • pp.585-592
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      • 2012
    • This study was to investigate the quality characteristics and microbiological of simple preprocessed foods vege-ball with guava leaf powder (VB) for soup during storage at $4^{\circ}C$ and preparation of standard recipe. Lightness was increased during storage, but yellowness and redness were no significantly differences during storage, except for control. Hardness of VB increased with increasing guava leaves powder springness, cohesiveness significantly as a powder addition guava leaves was lower. DPPH, ABTS compared to the control showed higher levels in VB with increasing amounts significantly increased antioxidant activity (p<0.05). According to the sensory evaluation, VB 0.1% showed higher score in term of taste, flavor, overall preference. All the VB samples showed significantly lower values for acid, peroxide and than the control. Low level of total aerobic bacteria was detected during storage (<5.00 log CFU/g). Coliforms and yeast & mold were not detected during storage in VB samples. In conclusion, the addition of 0.1% with guava leaves powder would be useful way to enhance the anitoxidant quality and sensory characteristics of preprocessed food. The estimated storage was 8 days at $4^{\circ}C$.


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