• Journal of Korean Society for Quality Management
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• v.30 no.4
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• pp.86-93
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• 2002

There are many different factors used in calculating control limits of control chart for variable data. Specially these factors are divided into two groups such as "no given standard" and "given standard"(namely, for analysis and management), but many kind of factors give rise to confusion. Therefore, It is necessary to manifest relationships among factors for easy application regardless of subgroup size. Many SQC textbooks show us plainly these factors, but do not have enough for adequate explanation of relationships among factors. Besides, notation of these factors of SQC textbook isn't coincide with another one, so necessity to the coincidence for the notation of the factors is highlighted during my work recently. In this study, the close examination about relationships among various factors (A-A3, B3-B6, D1-D4, C4, d2, d3 etc) was carried out. Spread sheet results are presented for getting factors according to subgroup size, by grouping as the case of "no given standard" and "given standard". How are these factors to be applied in statistical package (ex, Minitab) have been analyzed using a series of sample data. analyzed using a series of sample data.

• Journal of the Korean Operations Research and Management Science Society
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• v.39 no.1
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• pp.1-12
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• 2014

This article proposes a variable sampling interval (VSI) $\bar{X}$ control chart using weighted standard deviation (WSD) method for skewed populations. The WSD method decomposes the standard deviation of a quality characteristic into upper and lower deviations and adjusts control limits and warning limits of a control chart in accordance with the direction and degree of skewness. A control chart constant is derived for estimating the standard deviation of skewed distributions with the mean of sample standard deviations. The proposed chart is compared with the conventional VSI $\bar{X}$ control chart under some skewed distributions. Simulation study shows that the proposed WSD VSI chart can control the in-control average time to signal (ATS) as an adequate level better than the conventional VSI chart, and the proposed chart can detect a decrease in the process mean of a quality characteristic following a positively skewed distribution more quickly than the standard VSI chart.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.365-367
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• 2004

Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage, Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at $10^{\circ}C$. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color, Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter, Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load ($10^3\;CFU/mL$) and lactic acid bacteria ($10^1\;CFU/mL$) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension.

• Proceedings of the KIEE Conference
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• 2001.07b
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• pp.1070-1072
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• 2001

In recent years, customers and power supplies are interested in power quality. Demands of customers are change from standard quality of distribution power system to various high quality of distribution power system. so, it is necessary to apply power quality compensator, in our project, we develop the power quality compensator of 150kVA which compensates power factor and voltage sag, interruption. it is very frequently occurred power qualify problems[1,2]. As a series and shunt compensator, power quality compensator consists of two inverters with common do link capacitor bank. It compensates the current quality in the shunt part and the voltage qualify in the series part. In this paper we present the design and control algorithm of power quality compensator. As a control algorithm is implemented by digital controller, we consider sample-and-hold of signals. In this simulation, we use EMTDC/PSCAD V3.0 software which can simulate instantaneous voltage and current.

• Proceedings of the KIEE Conference
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• summer
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• pp.351-353
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• 2004

In recent years, customers and power supplies are interested in power quality. Demands of customers are change from standard quality of distribution power system to various high quality of distribution power system. so, it is necessary to apply power quality compensator. in our project, we develop the UPQC(Unfied Power Quality Compensator of 45kVA which compensates power factor and voltage sag, interruption. it is very frequently occurred power quality $problems^{[1-3]}$ As a series and shunt compensator, UPQC consists of two inverters with common do link capacitor bank. It compensates the current quality in the shunt part and the voltage quality in the series part. In this paper, we present the design and control algorithm for 4SkVA UPQC system. As a control algorithm is implemented by digital controller, we consider sample-and-hold of signals. In this simulation, we use EMTDC/PSCAD V3.0 software which can simulate instantaneous voltage and current.

• International Journal of Quality Innovation
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• v.2 no.1
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• pp.69-86
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• 2001

The economic design of control charts has been researched for over four decades since Duncan proposed the concept in 1956. Few studies, however, have focused attention on the economic design of a moving average (MA) control chart. An MA control chart is more effective than the Shewhart chart in detecting small process shifts [9]. This paper provides an economic model for determining the optimal parameters of an MA control chart with multiple assignable causes and two failures in the production process. These parameters consist of the sample size, the spread of the control limit and the sampling interval. A numerical example is shown and the sensitivity analysis shows that the magnitude of shift, rate of occurrence of assignable causes and increasing cost when the process is out of control have a more significant effect on the loss cost, meaning that one should more carefully estimate these values when conducting an economic analysis.

• Journal of Korean Society for Quality Management
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• v.34 no.4
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• pp.125-132
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• 2006

An adjusted control limit of the $\overline{X}$ chart is proposed for monitoring the continually improving processes. The continual improvement of the process implies the decrease of the process variance, which is represented by a logistic curve. The process standard deviation is estimated by the exponentially weighted moving average of the sample standard deviations from the past to the current times. The control limits are adjusted by the estimated standard deviation at every sampling time. The performance of the adjusted control limit is compared with that of the standard control limits for various cases of the decreasing speed and size of the variance. The results show that the $\overline{X}$ chart with the adjusted control limits provides better performances for monitoring the small and moderate shifts in continually improving processes.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• Genomics & Informatics
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• v.7 no.1
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• pp.32-37
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• 2009

The quality assurance (QA) is of utmost importance in biobanks when archived biomaterials are distributed to biomedical researchers. For sample authentication and cross-contamination detection, the two fundamental elements of QA, STR genotyping is usually utilized. However, the incorporated number of STR markers is highly redundant for biobanking purposes, resulting in time and cost inefficiency. An index to measure the cross-contamination detection capability of an STR marker, the mixture probability (MP), was developed. MP as well as other forensic parameters for STR markers was validated using STR genotyping data on 2328 normal Koreans with the commercial AmpFlSTR kit. For Koreans, 7 STR marker (D2S1338, FGA, D18S51, D8S1179, D13S317, D21S11, vWA) set was sufficient to provide discrimination power of ${\sim}10^{-10}$ and cross-contamination detection probability of ${sim}1$. Interestingly, similar marker sets were obtained from African Americans, Caucasian Americans, and Hispanic Americans under the same level of discrimination power. Only a small subset of commonly used STR markers is sufficient for QA purposes in biobanks. A procedure for selecting optimal STR markers is outlined using STR genotyping results from normal Korean population.