• International Journal of Quality Innovation
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• v.7 no.2
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• pp.157-172
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• 2006

Due to the advancement of technology and rapidly changing environment of the market, the life cycle of high-tech products is becoming shorter. The enterprise must constantly innovate and select correct development strategy of new product in order to respond to customers' demands for upgrading operational performance of industry. Development of new product is the critical activity for enterprise's survival and growth. This research focuses on the effects of Taiwan high-tech companies' introduction of innovative activity and development strategy of new product on development performance of new product for analysis and exploration. The result findings reveal that: (1) High execution degree of innovative activity has positive effect on the implementation of development strategy of new product; (2) The companies with better implementation of development strategy of new product reveal better development performance; (3) The companies with higher degree of execution of innovative activity and better execution of development strategy of new product reveal better development performance of new product.

• Design & Manufacturing
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• v.8 no.1
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• pp.19-22
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• 2014

Today, looking at the trend of product development, interests of injection technology to reduce weldline are growing because of increases of polymer composite materials that containing functional elements and demand of no-painted injection in accordance with environmental regulations. In this paper, surface temperatures of mold increased using high temperature gas for elimination of weldline and characteristics of weldline are analyzed according to mold temperature($60^{\circ}C{\sim}120^{\circ}C$).

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• International Journal of Contents
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• v.14 no.2
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• pp.7-15
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• 2018

Online shopping is increasing worldwide. Providing customers actual feeling of the product is essential in online shopping. Various technological aids can be used to support visual feeling. When delivering visual tangibility, it is important to study which attributes are significant in product presentations that best portray the actual tactileness. In this perspective, we suggest 'visual tactility' (VT) as a parameter for delivering tangibility in visual presentation. By measuring visual tactility in different product types, latent factors of visual tactility were identified and their influence on purchase intention was determined in this study. We defined material properties of touch such as surface texture, hardness, temperature, and weight as Visual Tactility (VT), the influential factor of tactility. We investigated the influence of VT on product purchase intention and analyzed tactileness within four online product presentations: single static picture, multi static pictures, zoom, and video. Our purpose was to investigate underlying effects of visual tactile attributes on touch and determine their influences according to online product presentation formats. Our results showed that visual tactility positively affected purchase intention and that each attribute differed in importance according to product type. Moreover, this study revealed a strong relation between online product presentation and VT attributes. These results provide a guide when selecting which presentation is optimal for delivering a product's tactility in online shopping situation.

• 한국정보디스플레이학회:학술대회논문집
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• 2008.10a
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• pp.1652-1655
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• 2008

A new high contrast LCD structure for TN mode TFT-LCD, of which the contrast ratio is 1.2 times hi gher than that of the conventional one, has been developed. The contrast ratio of TFT-LCD display can be improved by some modified materials, which like as polarizer, liquid crystal, color filter and light enhancement film. In order to know which condition can get the major contribution for the upgrade of the contrast ratio, we used Taguchi method and analyzed the contribution ratio for each composition and succeed to build up the formula of contrast ratio. From this study, we could achieve the highest CR value as 1200:1 of TN mod e TFT-LCD nowadays.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.613-622
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• 2008

Cancer chemopreventive effects can be exerted through the induction of phase II detoxification enzymes and the inhibition of inflammatory responses. In this study, the cancer chemopreventive effects and anti-inflammatory responses of 30 seaweed extracts were examined. The extracts of Dictyota coriacea and Cutleria cylindrica exhibited the high chemoprevention index, having 4.36 and 4.66, respectively. They also activated antioxidant response element at $100\;{\mu}g/mL$ by about 3-fold while did not activate xenobiotic response element. Seven seaweed extracts, Ishige okamurae, Desmarestia ligulata, Desmarestia viridis, Dictyopteris divaricata, D. coriacea, Sargassum horneri, and Sargassum yezoense, showed significant inhibition on nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) production in a dose-dependant manner in $5-20\;{\mu}g/mL$. These seaweed extracts could be used as food materials for cancer chemoprevention. D. coriacea could contain potential chemopreventive agents not only that regulate genes via an ARE-dependent mechanism but also prevent the inflammation through inhibition of NO and $PGE_2$ production.

• International Journal of CAD/CAM
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• v.11 no.1
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• pp.1-10
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• 2011

Product lifecycle management (PLM) is a new business strategy for enterprise's product R&D. A PLM system holds and maintaining the integrity of the product data produced throughout its entire lifecycle. There is, therefore, a need to build a safe and effective product data model to support PLM system. The paper proposes a domain-based product data model for PLM. The domain modeling method is introduced, including the domain concept and its defining standard along the product evolution process. The product data model in every domain is explained, and the mapping rules among these models are discussed. Mapped successively among these models, product data can be successfully realized the dynamic evolution and the historical traceability in PLM system.

• Journal of the Korean Society for Precision Engineering
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• v.17 no.8
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• pp.140-150
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• 2000

In this paper module of a product is determined by the characteristics of a product itself and process. To analyze the characteristics of the product information on subassemblies and parts can be obtained by analyzing the existing product. Based on the analysis of characteristics of product structure and function determination rules of a module degree could be proposed for assembly and disassembly process and product structure and function. By applying these rules of a module, module of a product is classified into full half and non-module depending on the module degree of a product. As a result of module degree analysis simpler assembly process and reduced structural interference can be realized. For the product function simpler updated and multi function can be also achieved.

• International Journal of Quality Innovation
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• v.10 no.1
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• pp.89-105
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• 2009

This study aims to probe into the influence of new product design and new product development process management on development performance. The research finding demonstrates that product design reveals positive and significant influence on new product development performance. Through statistical analysis, this study finds that companies in Taiwan value new product design. When companies value it more, they tend to have better new product development performance. With regard to the relation between new product development process management and new product development performance, the empirical results demonstrate that companies would pay more attention on new product development process management. With regard to new product idea and assessment, concept design and development, product function test and mass production in the market, through statistical analysis, this study finds that companies that value process management of new product development tend to have better new product development performance. As to the influence of new product design and new product process management on new product development performance, statistical analysis result demonstrates that the integration between new product design valued by companies in Taiwan and development process management would lead to significantly positive influence on new product development performance of the companies.

• Asia Marketing Journal
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• v.14 no.4
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• pp.167-188
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• 2013

In today's society with its emphasis on unlimited information access, control of available information about high-technology products is often vital to their success. When a product is released, consumers may initially be attracted through information about its remarkable internal and external features. They may also perceive a degree of congruence between their own personalities and the product image as more information becomes available over time. Consumers' changing impressions of the product may influence personality congruence negatively or positively. These changes and their effects on preference for high-technology products are the focus of this paper. A survey was given to a sample of 206 students at K University to investigate the degree to which consumer behavior can be influenced by personality congruence. The need for clear and definite product knowledge in this process and the effect of product information on preference were also investigated. Three analyses were conducted. The results of Analysis 1 showed the influence of personality congruence on preference for high-technology products. Judgments about personality congruence were based on non-compensatory rather than compensatory information processing. The respondents considered certain aspects of a product's personality rather than the product as a whole when making preference decisions. The results of Analysis 2 indicated that when less information was available about a product, consumers who perceived high personality congruence with the product tended to have higher preference for it compared to those who perceived low personality congruence with the product. On the other hand, when consumers were given more information, no difference was observed in the impact of personality on preference between perceived high and low personality congruence. Lastly, the results of Analysis 3 showed that when consumers with high need for closure (NFC) perceived high congruence between their own personalities and a product, objective information regarding the product was not used in decision-making: instead, judgments about the product were based on perceived personality congruence. On the other hand, high-NFC consumers who perceived low personality congruence between themselves and the product tended to require more information about the product in order to give it a positive evaluation. In contrast, low-NFC consumers who perceived high personality congruence felt comfortable with large amounts of information. For low-NFC consumers who perceived low congruence, the level of information had no influence on preference.