• Journal of the Korean Data and Information Science Society
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• v.23 no.4
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• pp.859-866
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• 2012

Some switching properties of multivariate control charts are investigated when the interval between two consecutive sample selections is not fixed but changes according to the result of the previous sample observation. Many articles showed that the performances of variable sampling interval control charts are more efficient than those of fixed sampling interval control charts in terms of average run length (ARL) and average time to signal (ATS). Unfortunately, the ARL and the ATS do not provide any information on how frequent a switch is being made. We evaluate several switching properties of two sampling interval Shewhart and CUSUM procedures for controlling mean vector of correlated quality variables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1035-1041
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• 2000

Gamma irradiation was used to improve sanitation and quality of salted and fermented anchovy sauce. For commercial production, comparison with currently using sterilization methods, such as micro-filtration and heat treatment were also conducted. Control was prepared without irradiation and sterilization process. Microbiological, physiochemical, and sensory qualities were analyzed to observe the Quality changes during the storage. Irradiation at 5 kGy or above and micro-filtration process completely eliminated microorganisms detected in this study As irradiation dose increased, the color appeared brighter and irradiation at 5 kGy or above showed similar color L-value to that of sample treated with microfiltration. The color L, a, b-value of heat-treated sample always showed lower. The pH, salinity, and viscosity were sustained during storage. From the results of sensory evaluation, the samples treated with gamma irradiation and microfiltration obtained better scores than control or heat-sterilized. Gamma irradiation to salted and fermented anchovy sauce presented the best quality products among different sterilizing methods, especially at 5 kGy dose. Therefore, gamma irradiation can be successfully applied to commercial large scale production as a new sanitation technology with improved quality.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.737-743
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• 2016

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein con-tent was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder was significantly less than that observed for other samples (p<0.05). With increasing black rice powder content, the pH of uncooked and cooked samples increased. In addition, lightness, redness, and yellowness decreased. With increasing content of black rice powder, emulsion stability decreased. On the other hand, with increasing black rice powder content, cooking yield increased. As compared to the other samples, those containing high content of black rice powder exhibited higher viscosity. With increasing black rice powder content, the hardness of samples decreased, while the gumminess and chewiness of samples containing black rice powder were less than those observed for the control (p<0.05). Moreover, with increasing black rice powder content, the flavor, juiciness, and overall acceptability of samples increased. In addition, the tenderness of samples containing 3% and 5% black rice powder was significantly greater than that observed for the control and sample containing 1% black rice powder (p<0.05). In addition to the economic benefits, black rice powder can be used to improve quality characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• Journal of Korean Society for Quality Management
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• v.20 no.1
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• pp.1-10
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• 1992

When we compare different control charting schemes, the average run length of each control chart is usually used. The use of the average run length implies that there is unbounded number of samples or observations. The regression recursive residuals, however, have been applied to the cumulative sum chart to detect whether the mean or variance changes. To implement choice of decision interval, we calculate the probability that certain fixed number of control statistics stay in the in-control state. This probability can be used as the significance level of a test for detecting the change in the residual mean or variance of the data with a finite number of observations.

• Journal of Korean Academy of Nursing
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• v.20 no.3
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• pp.399-413
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• 1990

This descriptive study was under taken to explore relationships among the quality of life, health locus of control and perceived state of health persons with cancer to contribute theoretical understanding about these phenomenon of interest to the quality of nursing care. The subjects of this were 200 persons with cancer (100- in patients and 100- out patients), both male and female, between 30 and 59 years of age. Data were obtained using a convenience sample technique from two university hospitals in seoul from August, 1989, to June, 1990. The instruments used for this study were the Quality of life scale developed by Ro, You - Ja and the Health Locus of Control scale developed by Wallston & Wallston. Data were analyzed using a SAS program for ANOVA, t-test, Schefffe test, Pearson Correlation Coefficients and Stepwise multiple regression. The results were as follows : 1. The scores on the quality of life scale ranged from 95 to 191 with as mean of 147.85(range 47 to 235). The Mean scores(range 1-5) on the different dimensions were family relationships 3.50, relationships with neighbours 3.48, self - esteem 3.17, physical state and function 2.99, economic life 2.93 and emotional life 2.91. 2. Significantly higher scores on the quality of life and demographic characteristics were as follows : the quality of life for women(t＝2.80, p＝ .006), for those without complications(t＝2.54, p＝ .013), and for those who perceived their illness as mild(F＝4.85, p＝ .009). Higher scores on quality of life were correlated with the following : 1) emotional state and the age group 50-59(F＝3.43, p＝ .34). 2) economic life and higher income(F＝6.72, p＝ .002), those without complications(t＝2.68, p＝ .00), and those who perceived their illness as mild(F＝3.11, p＝ .05). 3) self-esteem and marriage(F＝3.64, p＝.028), those without complications(t＝2.18, p＝.03), and those who perceived their illness as mild(F＝7.72, p＝.000). 4) physical state and funciton and the age group 30-39(F＝4.65, p＝.010), those without complications (t＝2.00, p＝.05), and those who perceived their illness as mild(F＝3.38, p＝.04). 5) family relationship and those who live with their spouse(t＝2.82, p＝.005). 3. There was a significant positive correlation between the subjects perceptions of their current state of health and the quality of life score(r＝.4364, p＝.0001). 4. There was no relationship between Locus of control and quality of life in this sample. 5. Stepwise multiple regression analysis showed that: 1) the perception of current health status was the main predictor and accounted for 20.11% of the total variance. 2) sex and educational level accounted for an additional 21.71% of the total variance. 6. The quality of life and the perception of their current health status of these patients with cancer were generally lower than those of healthy adults as noted in previous studies. In conclusion, the quality of life for these cancer patients was generally low especially in regard to their emotional state. The current perceived state of health, sex, complications and perceived degree of illness were important variables relatiog to quality of life.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.19 no.2
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• pp.179-189
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• 2012

Purpose: The purpose of this study was to identify the effects of eating habits, activities of daily living and health behaviors on oral health related-quality of life in elders. Methods: The sample consisted of 246 people 65 years or older. Data were analyzed using frequency, percentage, average standard deviation, t-test, ANOVA, Scheff$\acute{e}$, Pearson Correlation Analysis and Hierarchical Multiple Regression. Results: The control variables such as gender, presence of a spouse, subjective health status, presence of chronic disease and existing number of teeth explained 14% (F=7.76, p<.001) of variance in oral health related-quality of life. The control variables, eating habits, activities of daily living and health behaviors collectively explained 20% of variance in oral health related quality of life. Conclusions: The factors that influence oral health related quality of life were presence of spouse presence factor, existing number of teeth and health behavior. Therefore, oral health related quality of life of elders requires the development of programs to boost the quality of life, and help the elderly people to maintain existing number of teeth by focusing on the variety of characteristics.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.2
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• pp.332-338
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• 2020

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.