• Journal of Korean Society of Industrial and Systems Engineering
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• v.21 no.46
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• pp.173-180
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• 1998

In conventional probability-based quality evaluation of products with qualitative characteristics, many factors that affect the evaluation are not easily represented quantitatively, because the relation between reliability of human evaluator and each of these factors is not clear. In order to evaluate the quality of product with qualitative characteristics quantitatively, in this paper, the relation is represented as the shape of possibility distribution function of fuzzy set on the interval [0,1]. Furthermore, fuzzy reasoning is used to obtain the estimates of quality characteristics. And, it is supposed that many quality characteristics affected by the above factors are connected with the final characteristic through hierarchical structures. Finally, using the estimates gained from the final evaluation, qualitative characteristics are evaluated by use of concept of pattern recognition.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.14 no.24
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• pp.133-139
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• 1991

If the specifications of product. in general. art determined too wide. the precision of product becomes diminished. Otherwise it costs dearly to keep the precision. Therefore, It is realistic to consider various factors in determining specification of qualify characteristics TAGUCH Idefines quality of an object as "Quality is the loss that a product causes to society after being shipped. other than any losses caused by its intrinsic function". Particularly, to improve the performances of product TAGUCHI focuses his attention on the product design and process design which enable the functional characteristics of product to he robust to noises. In this paper, by the TAGUCHI's loss function, the characteristics which affect the variation of a product performance are classified into the scrappable characteristics and the reworkable characteristics when the target values of functional characteristics have been determined. And we will determine the tolerance of each characteristic which minimize the quality cost by the cost function which considers the economic factors and probability features of each characteristic.cteristic.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.348-356
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• 2012

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that 'environment/health' was most influential for the experienced group, and 'health' was most influential for the non-experienced group. Therefore, this hypothesis is supported.

• Proceedings of the Safety Management and Science Conference
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• 2005.05a
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• pp.503-521
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• 2005

Process capability indices are widely used in industries and quality assurance system. When designing the parameter on the multiple quality characteristics, there has been a study for optimization of problems, but there has been few former study on the possible conflicting phenomena in considertion of the correlations among the characteristics. To solve the issue on the optimal design for muliple quality characteristics, the study propose the expected loss function with cross-product terms among the characteristics and derived range of the coefficients of terms. Therefore, the analysis have to be required a multivariate statistical technique. This paper introduces to multivariate capability indices and then selects a multivariate process capability index incorporated both the process variation and the process deviation from target among these indices under the multivariate normal distribution. We propose a new multivariate capability index $MC_{pm}^{++}$ using quality loss function instead of the process variation and this index is compared with the proposed indices when quality characteristics are independent and dependent of each other,

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2006.11a
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• pp.671-674
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• 2006

Heavy-weight impact sounds generated by impact ball were classified according to the frequency characteristics on the equal loudness contours. Sound quality metrics such as Zwicker's loudness, sharpness, roughness of each classified impact sound were also measured. Loudness spectrum has been regarded as an indication of the characteristics difference of each classified impact sound. The adjectives in Korean expressing the sound quality characteristics of floor impact sounds were also investigated by adoptability and similarity tests. The group of the adjectives was used to evaluate the sound quality of floor impact sound by semantic differential test method.

• Journal of Sport and Applied Science
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• v.2 no.1
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• pp.25-38
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• 2018

One of the largest and fastest growing segments of the tourism industry, sport tourism refers to travel to play sports, watch sports, or to visit a sport attraction including both competitive and non-competitive activities. In this respect, cycling can be considered as not only a form of physical exercise but also a form of tourism in which cycling is a usual tourism-related activity, heading to a particular destination. The purpose of this study is to examine how demographical differences of cycle tourists are related to the quality of their life. An online survey was conducted and data was analyzed using frequency, reliability, and one - way ANOVA using SPSS 22.0. First, we found that there was no significant difference on the quality of physical life based on demographical characteristics. Second, the analysis of the relationship between demographical characteristics and the quality of mental life showed that income level affects their quality of mental life. Third, the analysis of the relationship between socio demographic characteristics and the quality of social life showed that marital status affects the quality of social life. Fourth, no statistically significant difference was found between the demographical characteristics and the quality of environmental life. Further implications were discussed.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1641-1656
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• 2019

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.50-57
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• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.