• 산업경영시스템학회지
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• 제19권37호
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• pp.95-101
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• 1996

AHP is a competent methodology for multicriteria decision-making such as selection of technology in research laboratory, which requires the consideration of both quantitative and qualitative factors. This paper considers prioritization of technology alternatives using value functions for evaluating quantitative factors in AHP. Value functions are useful for the reducing questionars in this paper.

• 한국경영과학회지
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• 제36권4호
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• pp.109-123
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• 2011

This study proposes a value based service design (VBSD) approach using Kano's model and QFD. Key quality factors and key cost factors are identified, evaluated and then incorporated to produce customer value index (CVI) and provider value index (PVI) which are together used to determine the four value strategy zones. Each value strategy zone suggests its own appropriate service development strategy based on its corresponding CVI and PVI characteristics such as maintaining current service, reducing costs, raising quality or eliminating/creating services. A camping car service design case is applied to this study, which shows the practical contribution of this VBSD approach.

• 가정과삶의질연구
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• 제11권2호
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• pp.169-181
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• 1993

The purpose of this study was to investigate the implementing level of housewife's manage-ment behavior related to reducing environmental pollution and the effects of three variable-groups on management behavior related to reducing environmental pollution. The research data were collected by structured questionnare and 544 cases were finnally selected. The data analysis was conducted by the method of frequency mean Pearson's correla-tion multiple regression. The major findings were as follows: 1) The implementing level of housewife's overall management behavior slightly high. 2) Wife's value(ecologicalism materialism expediency social-enviromental resources(degree of masscom contact degree of meeting with neighbors. refuse box) were significant predictors of the level of overall management behavior And Background variables(wife's aged and educa-tion level & job household income occupation of husband) had not significant effect on the level of overall management behavior. The most influential variable-group on the level of overall management behavior and buying cleaning & dishwashing cooking laundry activities was Wife's value. But the most influential variable-group on the implementing level of disposing trash was social-environmental resources.

• 한국식품조리과학회지
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• 제12권4호
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• pp.481-486
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• 1996

This study was compared with conventional kochujang and the preparation of saccharification kochujanf with the utilization of waste cooked rice, rice cake, bread. Saccharification kochuiang tested to estimated the pH, reducing sugar and changes of organic acid conients, sensory evaluation during the aging at 60 days. Moisture content were increased about B-10% nd crude fat contents were decreased about 20-40% during the aging at 60 days. Change of pH value of kochujang reduces gradually from pH 5.0 up to pH 4.7 during the aging. Total reducing sugar contents of saccharification kochujang reached maximum value at 50 days. The Products of organic acids of during aging were acetic acid, lactic acid, malic acid, tartaric acid and citric acid of the chief of source. Sensory evaluation conducted by fifteen students as panelists showed that were at 1% level significant difference 7 samples in color, flavour, apperance.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
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• pp.635-638
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• 2005

In this study, the shear box tests are carried out with cement paste in order to quantify the rheological constants. The materials have four level of water-cement ratios in $0.30\~0.45$, with or without high-range water-reducing AE agent. As the results, it was clarified that the rheological constants of cement paste are dependent on the value of shear strain, and the incremental coefficient of yield value is varied with the water-cement ratio and the dosage of high-range water-reducing AE agent.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1995년도 춘계학술대회 논문집
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• pp.241-245
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• 1995

This paper shows that the proposed fuzzy-sliding mode for SCARA robot control could reduce chattering problemed in sliding mode control and is robust against parameter uncertainties. It was very small quantities of chattering in the fuzzy-sliding mode control conpared with that in sliding mode control with two dead-band. In here, the sliding mode control with two dead-band is the method to reduce some chattering by changing into a continuous variable lower control input gain when a state value in pahase palne converged sithin two dead-band. But, the fuzzy-sliding mode control for more reducing chattering is the method to change control input by slicing mode into that by fuzzy rule within two dead-band. Simulations show that the effect of reducing chattering by the fuzzy-sliding mode is superior to sliding mode control with two dead-band.

• 한국생산제조학회지
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• 제20권3호
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• pp.232-238
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• 2011

In the present study, Taguchi method is used to determine the rough region first, followed by RSM technique to determine the exact optimum value during milling on a machining center. A region reducing algorithm is applied to narrow down the region of the Taguchi method for RSM. The result from the Taguchi method is fed to train the artificial neural network (ANN), whose optimum value is used to drive the region reducing algorithm. The proposed algorithm is tested under different cutting condition and results show that the introduced algorithm works well during milling process. It is also shown that theoretically obtained optimal cutting condition is very close to experimentally obtained result.

• 원예과학기술지
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• 제29권2호
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• pp.144-150
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• 2011

우리나라에서 널리 보급되고 있는 일반감자 '수미'와 일반감자의 단점을 보완하여 개발된 유색감자 6종의 영양성분 및 이화학적 특성을 분석하기 위해 일반성분 및 환원당, 유리당, 유리아미노산, 유기산, 무기질 그리고 색도를 측정하였다. '수미'는 유색감자에 비해 수분 함량이 높았으며, 탄수화물은 '레드'가 18.0%로 감자 중 가장 많았고, 조회분 함량은 모든 유색감자가 '수미'에 비해 높게 나타났다. 또한 조단백, 조지방 함량은 '자서'에서 가장 높게 나타났으며, 조섬유 함량은 '블루'가 1.6%로 가장 높았고, 그 함량은 '수미'의 2배였다. 환원당 함량은 유색감자 중 '로즈'와 '블루'가 '수미'의 3배 이상이었으며, fructose와 glucose가 대부분인 '수미'에 비해 유색감자는 sucrose의 함량이 높았다. 유리 아미노산은 glutamic acid와 arginine, ${\gamma}$-aminobutyric acid가 대부분을 차지하였으며, 유리당은 품종 간 그 함량과 조성이 매우 다양했다. 또한 유기산 함량은 '하령'이 $507.1mg{\cdot}100g^{-1}$으로 가장 높았으며, 무기질은 모든 감자에서 칼륨이 대부분을 차지했다. 색도를 측정한 결과, 명도를 나타내는 Hunter 'L' value는 '자서'에서, 적색도를 나타내는 Hunter 'a' value는 '블루'와 '자심'에서 높았으며, 황색도를 나타내는 Hunter 'b' value는 단면이 노란색을 띄는 '하령'에서 가장 높았다. 이상의 결과로 유색감자는 '수미'에 비해 많은 양의 영양성분을 함유하고 있고 우수한 품질 특성을 나타내어 기능성 식품소재로써의 이용성이 높을 것으로 기대된다.

• KSBB Journal
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• 제28권1호
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• pp.60-64
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• 2013

Two strains were isolated from the traditional Deep Blue Sediment Dye of Polygoum tinctoria, Niram, and temporarily named Niram A and Niram B, respectively. The phylogenetic analysis revealed that strain Niram A and B were closely related to the members of the genus Comamonas and Microbacterium, respectively. Strain Niram A exhibited the highest 16S rRNA gene sequence similarity to C. aquatica LMG $2370^T$ (98.06%). Strain Niram B showed 100% homology with M. oxydans DSM 20578T and M. maritypicum DSM $12512^T$. The growth of the strain Niram A and B was not inhibited in Niram medium containing high calcium concentration without free sugar as carbon source. The reducing Niram is greenish. Therefore, the reducing ability on the Niram of the strains Niram A and B were determined with the color difference of the $a^*$ values of Niram fermented-fluids. The $a^*$ value indicates the level of redness (positive value) or greenness (negative value). The green color is increasing towards the negative value. In all samples fermented for 10 days, the $a^*$ values among samples were no significant difference. However, samples fermented for 15 days have an appreciable change. After fermentation for 15 days, the control Niram sample had $-3.96{\pm}0.02$ of the $a^*$ value. On the other hand, the Niram samples fermented with the strain Niram A and B showed $-4.20{\pm}0.02$ of the $a^*$ value and $-7.86{\pm}0.03$ of the $a^*$ value, respectively. In the reducing ability on the Niram, the strain Niram B was significantly better than the strain Niram A.

• 한국식생활문화학회지
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• 제27권2호
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.