• Journal of Korean Society for Quality Management
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• v.49 no.4
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• pp.447-466
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• 2021

Purpose: This article aims 1) to propose Quality 4.0 concept through surveying related literature, 2) to suggest key elements of Quality 4.0 by arranging the elements of Quality 4.0 that appeared in the literature, 3) to determine the levels of Quality 4.0, and 4) to suggest ideas for effective deployment of Quality 4.0. Methods: Eleven papers or documents are reviewed for Quality 4.0 concept; two papers and one document are investigated for key element extraction of Quality 4.0; and smart factory roadmap and industry 4.0 maturity model are studied to determine the levels of Quality 4.0. Results: 1) Quality 4.0 definition is proposed. 2) Three key elements are determined: data acquisition and analytics, connection and integration, and leadership and culture. 3) Six Quality 4.0 levels are determined. 4) Some suggestions are addressed for effective deployment of Quality 4.0. Conclusion: 1) Definition, key elements, levels, and some suggestions on effective deployment of Quality 4.0 are addressed. 2) Specific contents of Quality 4.0 education and training courses should be provided in the future. 3) Two future research directions are proposed.

• Journal of Korean society of Dental Hygiene
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• v.11 no.3
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• pp.383-393
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• 2011

Objectives : This study has been undertaken for the purpose of finding out what influence is made by the dental care service provided to patients by the dental clinics to the level of patient satisfaction to provide the base data for developing and improving the dental care service of dental hygienist. Methods : The survey was undertaken for 500 patients visiting 18 dental clinics in City G and the questionnaire was undertaken for two weeks in May 2010, and 473 copies were analyzed with the exception of the questionnaires with many omissions in the response. Results : 1. Distribution of the level of satisfaction for patient had the dentist factor which was highest in the dentist factor for 4.43 at the age of 60s (p<0.05). and in sole proprietorship for 4.49 (p<0.01). treatment procedure factor which was highest in sole proprietorship for 4.16 (p<0.001). environment of dental clinic factor which was highest at the age of 60 years or older for 4.36 (p<0.05) and in sole proprietorship for 4.14 (p<0.01). 2. Evaluation on the quality of the dental care service of dental hygienist had the kindness of dental hygienists which was highest at the age of 60 years or older for 4.40(p<0.001), knowledge factor of dental hygienist which was highest for 4.34 at the age of 60 years or older (p<0.05) and highest 4.27 for visit dentists(p<0.001) and the patient management and other factor was highest at the age of 60s for 4.47 (p<0.05), and in sole proprietorship for 4.28 (p<0.05). 3. Factors influencing on the level of satisfaction for patient. The level of satisfaction for patient was higher for higher evaluation of the dentist quality (p<0.001), for feeling convenient in treatment procedure and use (p<0.01), for feeling kindness of the dental hygienist (p<0.01), and for higher evaluation in patient management and other management activities of the dental hygienist (p<0.001). Conclusions : In order to heighten the level of satisfaction for patient, it would be necessary to strengthen the kindness and patient management aspect on the patients of the dental hygienist, and it would require to heighten the quality of dentist as patients recognize and heighten the treatment procedure and service convenience of dental clinics.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• Journal of Environmental Health Sciences
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• v.32 no.5 s.92
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• pp.424-430
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• 2006

Since 1985, the Gangwon Institute of Health and Environment(GIHE) and Ministry of Environment have collected rivers and streams water quality data in an ambient surface water monitering program. This study was prepared to propose an achievement of water quality of rivers subject to management by area according to an created level while establishing a water quality level applicable to the Gangwon area. As a result of evaluating correlativity on the BOD-based water quality data, BOD versus TP, and TP versus SS demonstrated significance at a confidence level of 95%. Evaluating correlativity on $10{\sim}90$ percentile values of analyzed data, a coefficient of determination, $r^{2}$ of BOD versus TP, and TP versus SS were 0.625, 0.286 respectively. Grading the results by evaluation method, the representative values of TP were 0.030 mg/l for I level, 0.100 mg/l for II level, 0.200 mg/l for Ill level, 0.300 mg/l for IV level, and 0.350 mg/l for V level, and those of SS were indicated 4.0 mg/l for I level, 15.0 mg/l for II level, 30.0 mg/l for III level, 45.0 mg/l for IV level, and 60.0 mg/l for V level. As for the limiting factor allowing the water quality standard exceeded, BOD posted 61% as the factor was found in 11 places, TP 28%, and SS 33%.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.401-406
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• 2004

The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel, was comparatively high on the every variables and factors, especially on 'Q13. Meals delivery to the bed'(4.70 out of 5.0), 'Q14. Removal service of tray by foodservice personnel'(4.63), 'Q15. Kind foodservice personnel'(4.63), 'Q16. Foodservice personnel's clean and neat uniforms'(4.56) and 'factor 4. personnel attitude'(4.63). Foodservice quality factors weren't significant by general characteristics of personnel, thus all personnel were considered to hold similarly the level of foodservice quality. On the basis of these results, the gap between foodservice providers and customers need to be analyzed in the further study.

• Journal of the Korean Society of Food Culture
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• v.28 no.5
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• pp.495-501
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• 2013

The quality characteristics of tofu added Ligularia fischeri powder (LFP) were investigated. The proximate composition of LFP used was as follows: moisture, 7.7%; crude protein, 12.0%; crude lipid, 5.9%; crude ash, 14.1%; and carbohydrate, 60.3%. The yield of tofu added LFP increased with the addition of LFP. However, there was a significant decrease in pH (from $6.03{\pm}0.11$ in the control to $5.78{\pm}0.11$ when 0.4% LFP was added) and a significant increase (from $2.60{\pm}0.01$ in the control to $2.85{\pm}0.10$ when 0.4% LFP was added) in total acidity. In addition, the L, a, and b values of tofu decreased with the increasing addition of LFP. In terms of textural properties, the hardness, cohesiveness, and brittleness increased, whereas springiness decreased, with the increasing addition of LFP. In the sensory evaluation, the overall preference for tofu added 0.3% LFP was the highest. According to the results, the addition of LFP positively affects the overall sensory evaluation of tofu, and 0.3% is the optimal level for addition.

• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.580-584
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• 1998

Tenderization of beef by the addition of barks(Morus alba Linne) and its sensory properties were observed by shearing test, cooking loss, pH, protein content and sensory evaluation. Shear force was decreased as the addition level of barks (Morus alba Linne) increased. Tenderization effect of beef was increased 8,8% at the addition level of 2.5%, 25% at 5.0%, 4.7% at 7.5%, 58% at 10% barks(Morus alba Linne). Cooking loss was observed 44.50% at the no addition, 45.3% at 2.5%, 45.8% at 5.0%, 47.5% at 7.5%, 50.0% at 10% addition level of barks (Morus alba Linne). As the addition level of barks(Morus alba Linne) increased pH of cooked beef decreased to the range of 5.6 to 5.46. As the addition level of barks (Morus alba Linne) increaed protein content of beef decreased whereas protein content of cooled liquor increased. The addition of barks(Morus alba Linne) improved the sensory quality of cooked beef. Especially, tenderness scored the highest value in 10% added beef and other quality factors color, flavor, juiciness and overall quality were evaluated significantly high in 5% added beef. Therefore 5% addition level of barks(Morus alba Linne) for cooking beef was suggested as the desirable level of addition.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.943-949
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• 2009

The objective of this study was to evaluate the quality characteristics of mung bean starch jellies prepared with additions of white lotus steam juice at differing levels (0, 2, 4, 6, 8 mL). The proximate composition of the lotus steam juice was $96.37{\pm}0.04\;g/100\;g$ for moisture, $0.75{\pm}0.01\;g/100\;g$ for crude protein, $0.24{\pm}0.01\;g/100\;g$ for crude fat, and $1.90{\pm}0.07\;g/100\;g$ for crude ash. As the level of lotus steam juice increased, the moisture contents and, L, a and b values of the jellies increased (p<0.05). However, the L value of the WSL8 group did not differ significantly. According to the mechanical evaluation results, hardness values of the WSL4 and WSL6 groups were increased (p<0.05), whereas, cohesiveness, gumminess and adhesiveness were not significantly different among the groups. Springiness was higher (p<0.05) in the WSL8 group compared to the other groups, and, chewiness was higher (p<0.05) in the WLS6, and WSL8 groups than in the WSL2 group. According to the sensory evaluations, the mung bean starch jellies prepared with 4~6 mL of lotus steam juice received the highest preference scores and were therefore chosen as optimal products.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Journal of Veterinary Clinics
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• v.39 no.3
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• pp.114-120
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• 2022

The purpose of this study is to examine the status of quality control using multipurpose phantom of ultrasound equipment used in hospital of veterinary college in South Korea by using ATS-539 multipurpose phantom so as to examine quantitative and objective new image evaluation method. Specialists discussed and analyzed multipurpose phantom images acquired by using convex transducer of 10 ultrasound imaging devices, currently used in 9 veterinary colleges, at 4.0-6.0 MHz. Total 8 items that can be measured with ATS-539 multipurpose phantom including dead zone, vertical and horizontal measurement, axial/lateral resolution, sensitivity, focal zone, functional resolution and gray scale/dynamic range were evaluated. For qualitative evaluation, valid decisions were made based on dead zone, axial/lateral resolution, and gray scale/dynamic range which are resolution index, and coefficient of variation (COV) and blind referenceless image spatial quality evaluator (BRISQUE) were found to increase objectivity. As a result of experiment, all the targeted ultrasonic devices were found appropriate from qualitative evaluation items of dead zone, axial/lateral resolution, and gray scale/dynamic range. In other evaluation items, they were found to be appropriate from focal zone and vertical measurement of quantitative evaluation while inappropriate from horizontal measurement, sensitivity, and functional resolution. COV value was 0.12 ± 0.04, and BRISQUE value was 47.77 ± 2.77, both analysis results show that the noise level of all ultrasonic devices was located within tolerance range. Upon image examination using ATS-539 multipurpose phantom, they were 100% appropriate with inspection standards of dead zone, axial/lateral resolution, and gray scale/dynamic range, and besides, focal zone and functional resolution can be used as evaluation items. In the field of veterinary medicine, 8 standard items using ATS-539 multipurpose phantom and image evaluation items using COV and BRISQUE can be used as standards for quality control of ultrasonography machine.