• Journal of the Korea Institute of Military Science and Technology
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• 제21권3호
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• pp.386-395
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• 2018

Quality management is essential to achieve the desired quality throughout a program. Especially in phase of research and development(R&D) of a program, that is an effective and efficient way to achieve the quality goals and improve the quality of a program in total life cycles. For applying the quality management to a R&D program, characteristics of the program should be considered in various aspects. In this study, the characteristics of developments of defense weapon systems were analyzed and the meaning of quality in that field was defined. And then, application methods of the quality management were established and the quality management model with four view points(external, organization, programs, practices) was proposed. In addition, detailed tasks of the quality management activities were described and some examples of applying the model were introduced.

• Food Science and Biotechnology
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• 제17권1호
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• Korean journal of food and cookery science
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• 제15권5호
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• pp.507-511
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• 1999

This study was carried out to investigate the effects of addition ratio of pigmented rice(Suwon 415) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgiddeok. As the amount of pigmented rice was increased, the redness was increased, however, the lightness and yellowness were decreased. The hardness, adhesiveness, cohesiveness and chewiness of, Seolgiddeok were decreased with the increase of pigmented rice content, however, the springiness was increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with pigmented rice was better than those of Seolgiddeok without pigmented rice. Especially, Seolgiddeok with 20% pigmented rice added had the best score in color, sweetness, flavor and overall quality.

• Korean journal of food and cookery science
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• 제16권6호
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• pp.640-643
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• 2000

This study was carried out to investigate the effects of addition ratio of reddish-brownpigmented rice(Suwon 451) on the color difference, mechanical characteristics and gelatinization degree, sensory characteristics of Seolgid-deok. As the amount of reddish-brown pigmented rice was increased, redness was getting increased, lightness and yellowness was getting decreased. In hardness, adhesiveness, cohesiveness and chewiness, as the amount of pigmented rice was increased, was getting decreased and springiness was getting increased. As the amount of pigmented rice was increased in Seolgiddeok, gelatinization was getting increased. In sensory evaluation, quality characteristics of Seolgiddeok with 20% reddish-brown pigmented rice added was better in color, sweetness and overall quality than those of Seolgiddeok without reddish-brown pigmented rice.

• Journal of the Korean Society of Manufacturing Process Engineers
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• 제14권6호
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• pp.90-97
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• 2015

Optimization of multi-quality characteristics in injection molded parts is very important, but it is sometimes difficult for part/mold designers. The objective of this study is to develop a practical design methodology for optimizing two-quality characteristics of injection molded parts. To attain this end, we developed a new design-range reduction algorithm based on Taguchi's orthogonal arrays for two characteristics. Then, the algorithm was integrated with commercial injection-molding simulation tools. A feature of the proposed methodology is that it allows field-designers unfamiliar with general optimization methods to be able to apply the methodology to their design problems with ease. Finally, we have applied the proposed design methodology to optimization of weldlines and deflections in an actual bezel model. The results show the usefulness of this methodology.

• Fibers and Polymers
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• 제7권4호
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• pp.404-413
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• 2006

This study examines multiple quality optimization of the injection molding for Polyether Ether Ketone (PEEK). It also looks into the dimensional deviation and strength of screws that are reduced and improved for the molding quality, respectively. This study applies the Taguchi method to cut down on the number of experiments and combines grey relational analysis to determine the optimal processing parameters for multiple quality characteristics. The quality characteristics of this experiment are the screws' outer diameter, tensile strength and twisting strength. First, one should determine the processing parameters that may affect the injection molding with the $L_{18}(2^1{\times}3^7)$ orthogonal, including mold temperature, pre-plasticity amount, injection pressure, injection speed, screw speed, packing pressure, packing time and cooling time. Then, the grey relational analysis, whose response table and response graph indicate the optimum processing parameters for multiple quality characteristics, is applied to resolve this drawback. The Taguchi method only takes a single quality characteristic into consideration. Finally, a processing parameter prediction system is established by using the back-propagation neural network. The percentage errors all fall within 2%, between the predicted values and the target values. This reveals that the prediction system established in this study produces excellent results.

• Food Science of Animal Resources
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• 제41권5호
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• pp.779-787
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• 2021

This study compared the meat quality characteristics, palatability, and histochemical characteristics of low-marbled Hanwoo and Holstein steers of different beef quality grades (1, 2, and 3). No differences were observed in muscle pH_{24 h} and cooking loss between the groups (p>0.05); however, quality grade 1 of Hanwoo steers (HA1) showed a darker muscle surface compared to grade 1 of Holstein steers (HO1) (30.9 vs. 33.9, p<0.05). The HA2 group exhibited a lower value of Warner-Bratzler shear force compared to the HO1 and HO3 groups (60.8 vs. 69.2 and 87.8 N, p<0.001). For sensory quality attributes, steaks from the HA1 group showed higher scores of softness, initial tenderness, and amount of perceptible residue than steaks from the HO1 group (p<0.001). Within the quality grade 2, Hanwoo steers had a higher score of softness compared to Holstein steers (p<0.001). There were no differences in juiciness and flavor intensity between Hanwoo and Holstein steers at the same quality grade (p>0.05). This difference in tenderness attributes between the breeds within the quality grade was associated with morphological traits of muscle bundle, and Hanwoo steers had smaller bundle area (0.37 vs. 0.50 mm², p<0.05) and higher fiber number per bundle (88.2 vs. 121, p<0.05) compared to Holstein steers. Therefore, bundle characteristics of longissimus thoracis muscle can be crucial for explaining factor for the explanation of tenderness variations between different breeds at the same beef quality grade or marbling.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제33권s01호
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• Journal of the Korea Convergence Society
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• 제11권11호
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• pp.25-31
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• 2020

This study is to study a method of applying weights for quality characteristics in software test evaluation. The weight application method analyzes the text of the test report and uses the ratio according to the frequency of the text as a weight for the quality characteristics of the software test score. The feasibility review of the results of this study was conducted by comparing the results of the questionnaire survey, which made the developers and users to evaluate the importance of software, and the results of the frequency analysis of text analysis. When measuring quality based on the eight quality characteristics presented in ISO/IEC 25023, the result of this study is the software quality measurement result considering software characteristics, whereas the result of this study is the software quality measurement result by applying the same weight when measuring quality.

• Journal of the Korean Society for Precision Engineering
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• 제11권2호
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• pp.189-196
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• 1994

Quality assurance in the process of manufacturing high strengh bolt sets used in the frictional joints of structures in one of important concern to users as well as to manufactures. In case of occurrences of either defective or low-quality products, even if they are quite rare, some systematic means of localizing the cause-characteristics and matching to corresponding production process is necessary. Control chart of torque factor is the primary indicatir in finding defectiveness of the products. Use of correlation diagrams ofnhardness of the bolt set presents in part a way of screening the cause. Retest data of the bolt set provide additional ideas of localizing the cause, for which theoretical background is presented in this regard. A process-characteristics matrix relating the causes of low quality to the corresponding process of manufacturing, which is of prime importance for the feedback control of production, is also proposed. Finally general features of control to assure quality of the set is described.