• 한국산업융합학회 논문집
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• 제12권1호
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• pp.35-42
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• 2009

In Taguchi's quadratic expected loss function used as robustness metric of performance characteristics, the mean and variance contributions are confounded. The consolidation of the mean and variance in the expected loss function may not always be the ideal approach. This paper presents a procedure for multi-attributes design optimization, where the mean and variance of performance characteristics are considered as separate attributes having designer's relative preferences for them and Technique for Order Preference by Similarity to Ideal Solution(TOPSIS) is introduced to attain robust optimal design. The effectiveness of proposed approach is shown with an example of a weld line minimization problem in the injection molding process.

• 산업경영시스템학회지
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• 제30권1호
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• pp.41-47
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• 2007

Mahalanobis Taguchi-System (MTS) is a pattern information technology, which has been used in different diagnostic ap plications to make quantitative decisions by constructing a multivariate system using data analytic methods without any as sumption regarding statistical distribution. MTS performs Taguchi's fractional factorial design based on the Mahalanobis distance as a performance metric In this work, MTS used for analyzing automotive brake feeling system, which measured as a brake feel index (BFI) from 9 attributes. The automobile which has a good BFI score treated as a normal group for constructing Mahalanobis space. The results of this research show that two attributes (Pre load & Max deceleration) have a minus gain value and can be removed from further analysis. The difference of MD value between using all 9 attributes and just using significant attribute compared.

• 한국지능시스템학회논문지
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• 제13권4호
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• pp.391-396
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• 2003

본 논문에서는 특정 매개변수(parameter)의 입력 없이 속성(attribute)에 따른 목적속성(class)값의 분포를 고려하여 연속형(continuous) 속성 값을 범주형(categorical)의 형태로 변환시키는 새로운 방법을 제안하였다. 각각의 속성에 대해 목적속성의 분포를 1차원 공간에 사상(mapping)하고, 각 목적속성의 밀도, 다른 목적속성과의 중복 정도 등의 기준에 따라 구간을 군집화 한다. 이렇게 생성된 군집들은 각각 목적속성을 예측할 수 있는 확률적 수치에 기반한 것으로, 각 속성이 제공하는 정보의 손실을 최소화 하는 이산화 경계선을 갖고 있다. 제안된 데이터 이산화 방법의 향상된 성능은 C4.5 알고리즘과 UCI Machine Learning Data Repository 데이터를 사용하여 확인할 수 있다.

• 한국식생활문화학회지
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• 제34권6호
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• pp.719-725
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• 2019

This study examined the relative importance and the effective utility of fermented milk by consumers. The questionnaire was developed by an in-depth interview and literature review and was surveyed on-line. Statistical analysis was carried out descriptive analysis, ANOVA, paired t-test, and conjoint analysis using the SPSS package. First, an analysis of the consumption status of fermented milk found that the consumption frequency was 1-2 times/week (36.2%), 3-4 times/week (26.5%). The product choice attributes of fermented milk were found to be the same with 'taste' (3.93) and 'manufacturing date/expired date' (3.92), rated the highest, followed in order by, 'sanitary quality' (3.82), 'origin of ingredient' (3.81). Comparative analysis of the importance and satisfaction level of the choice attributes of fermented milk showed that the choice attributes with lower satisfaction compared to importance were 'taste', 'nutrients', 'manufacturing data/expired date', 'sanitation quality', 'price', 'manufacturing method' and 'certification of quality' (p<0.001, p<0.01). 'Price' and 'certification of quality' were the choice attributes of fermented milk classified as 'Focus Here' because of its high importance and low satisfaction. The preferred combination of relative importance in choice attributes of the fermented milk was 'domestic resource', 'Eat with spoon', and 'none additives'. Therefore, it is believed that sales will increase if dairy companies can improve the 'price' and 'certification of quality'. In addition, the use of domestic ingredients in the development of new fermented milk products in the future could be an important marketing factor in consumer choice.

• 한국경영과학회:학술대회논문집
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• 대한산업공학회/한국경영과학회 1996년도 춘계공동학술대회논문집; 공군사관학교, 청주; 26-27 Apr. 1996
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• pp.373-376
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• 1996

The design development, and production of a product is one of the greatest challenges which flexible manufacturing systems face today. No matter how a company refines and controls the manufacturing process, if the product is not properly designed, it will not operate correctly or performed well. Therefore the focus on quality of design must be balanced. One such strategy certain to address the managerial and manufacturing of the future is concurrent engineering. Concurrent engineering calls for the consideration and inclusion of product design attributes satisfying all the design constraints such as customer requirements. Furthermore, concurrent engineering has been recently promoted in many industries as a response to competitive marketing pressures. Viewed as a systematic approach of creating high quality products and bringing them to market at lower cost and in significantly less time, it also attracts the attention of quality designers. In this paperm a methodology and model for optimizing the product design, especially selection of optimal design alternative, is developed. The focus of this paper is on product design as the most critical activity of concurrent engineering. The model is based on the customer requirements for quality. Customer requirements for a certain product can be grouped based on the various design attributes. The design attributes have the priorities. The number of design functions. Design attributes value are calculated, however these values are applied to the optimization method. Numerical example will be illustrated.

• International Journal of Contents
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• 제14권2호
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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.

• 한국통계학회:학술대회논문집
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• 한국통계학회 2003년도 추계 학술발표회 논문집
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• pp.97-103
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• 2003

Shewhart-type control charts have historically been used for attribute data, though they have ARL biased property and even are unable to detect the improvement of a process with some process parameters. So far most efforts have been made to improve the performance of attribute control charts in terms of faster detection of special causes without increasing the rates of false alarm. In this paper, control limits are proposed that yield an ARL (nearly) unbiased chart for attributes. Optimal design is also proposed for attribute control charts under a natural sense of criterion.

• 산업경영시스템학회지
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• 제14권24호
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• pp.1-5
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• 1991

Various linear cost models have been proposed that can be used to determine a sampling plan by attributes. This paper is concerned with this sampling cost model when the probability that the number of nonconforming item is smaller than the break-even quality level is known. In addition to this situation, a constraint by AOQL is considered. Under these conditions, optimal sampling plan which minimize the average cost per lot is suggested.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2000년도 추계학술발표논문집
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• pp.251-254
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• 2000

The critical problem in dealing with multiple characteristics is how to compromise the conflict among the selected levels of the design parameters for each individual characteristic. In this study, First, Methodology using SN ratio optimized by univariate technique is proposed and a parameter design procedure to achieve the optimal compromise among several different response variables is developed. Second, to solve the issue on the optimal design for multiple quality characteristics, this study modelled the expected loss function with cross-product terms among the characteristics and derived range of the coefficients of the terms. The model will be used to determine the global optimal design parameters where there exists the conflict among the characteristics, which shows difference in optimal design parameters for the individual characteristics. Third, this paper propose a decision model to incorporates the values assigned by a group of experts on different factors in weighting decision of characteristic. Using this model, SN ratio of taguchi method for each of subjective factors as well as values of weights are used in this comprehensive method for weighting decision of characteristic.

• 한국식생활문화학회지
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• 제17권2호
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• pp.103-110
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• 2002

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.