• Title, Summary, Keyword: quality characteristics

Search Result 16,357, Processing Time 0.072 seconds

Cause-and-Effect Perspective on Software Quality : Application to ISO/IEC 25000 Series SQuaRE's Product Quality Model

  • Koh, Seokha
    • Journal of Information Technology Applications and Management
    • /
    • v.23 no.3
    • /
    • pp.71-86
    • /
    • 2016
  • This paper proposes a new software quality model composed of a hierarchy of software quality views and three software quality characteristics models. The software view hierarchy is composed of two levels : end view and means view at the first level, contingency view and intrinsic view as sub-views of means view. Three software quality characteristics models are activity quality characteristics model, contingency quality characteristics model, and intrinsic quality characteristics model, which correspond to end view, contingency view, and intrinsic view respectively. This paper also reclassifies characteristics of ISO/IEC 25000 series SQuaRE's software product quality model according to the proposed software quality model. The results illustrate clearly the shortcomings of SQuaRE's product quality model and how to overcome them. First of all, most of SQuaRE's product characteristics should be redefined and conceptually clarified according to the views on which they are really rested. Much more characteristics should be supplemented too. After that, rigorous empirical researches will become relevant. Causal relationships between activity quality characteristics and characteristics of means view should be empirically researched.

A Selection Method of Database System Quality Characteristics Using the Analytic Hierarchy Process (계층분석적 의사결정기법을 이용한 데이터베이스 시스템 품질 특성의 선정 방법)

  • Park, Mi-Young;Seung, Hyon-Woo
    • Journal of the Korean BIBLIA Society for library and Information Science
    • /
    • v.20 no.4
    • /
    • pp.191-204
    • /
    • 2009
  • It is essential to estimate and evaluate for user satisfaction and quality management of database system, understanding of user needs and quality characteristics. Based on ISO 25000 series, it was suggested, the first research, that 5 main quality characteristics, 21 sub quality characteristics and 48 internal quality characteristics. There are comparative significance methods of main quality characteristics, sub quality characteristics and internal quality characteristics but it is not easy to use directly quality model in database system industry field. Also, Considering time and cost in quality evaluation, it is impossible to evaluate 48 internal quality characteristics and its level of quality evaluation is not equal in accordance with integrity level of database system. By using AHP, this study presents selection method of quality characteristics in weight and possibility of application quality model.

  • PDF

A Quality Management Model Contingent to R&D Characteristics (연구개발 특성을 고려한 품질경영 모형)

  • Yoon, JaeWook
    • Journal of Korean Institute of Industrial Engineers
    • /
    • v.43 no.2
    • /
    • pp.90-99
    • /
    • 2017
  • As the importance of R&D has increased, there have been various efforts to apply the quality management principles and tools to R&D activities in order to manage them effectively. The R&D sector differs from other value chains, so it may be difficult to apply quality management without proper considerations of R&D characteristics. This study describes the characteristics of R&D as high uncertainty and risk, diversity of R&D types, project-based activities, importance of strategic goals and business models, and importance of intangible assets. Three well accepted R&D quality management models are reviewed and implications for quality management and R&D characteristics are summarized. Based on these findings, the management targets of R&D quality management are classified into management level (organization, project) and management focus (process, output), and the contexts of R&D quality management are classified into R&D type (research, development) and market/customer requirement clarity (fluid, specific), and appropriate R&D quality management activities in each situations have been suggested.

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

  • Ismail, Ishamri;Joo, Seon-Tea
    • Food Science of Animal Resources
    • /
    • v.37 no.6
    • /
    • pp.873-883
    • /
    • 2017
  • Variations in the definition of poultry meat quality exist because the quality traits are not solely based on intrinsic and extrinsic factors but also consumers' preference. Appearance quality traits (AQT), eating quality traits (EQT), and reliance quality traits (RQT) are the major factors focused by the consumer before buying good quality of poultry meat. AQT and EQT of poultry meat are controlled by physical and biochemical characteristics of muscle fibers which can be categorized into a total number of fibers (TNF), cross-sectional area of fibers (CSAF), and fiber type composition (FTC). In poultry meat, it has been shown that muscle fiber properties play a key role in meat quality because numerous studies have reported the relationships between quality traits and fiber characteristics. Despite intensive research has been carried out to manipulate the muscle fiber to improve poultry meat quality, demand in a rapid growth of poultry muscle has correlated to the deterioration in the meat quality. The present paper reviews the definition of poultry meat quality, meat quality traits, and variations of meat quality. Also, this review presents recent knowledge underlying the relationship between poultry meat quality traits and muscle fiber characteristics.

Changes in Physicochemical, Microbiological and Sensory Quality Characteristics of Ssamjang containing Cheongkukjang during Storage (청국장 첨가 쌈장의 저장 중 이화학적·미생물학적 및 관능적 품질특성 변화)

  • Yum, Eun Ji;Bang, Seon Ok;Kim, Kum-Suk
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.25 no.3
    • /
    • pp.484-491
    • /
    • 2015
  • This study investigated the quality variation characteristics of Ssamjang containing Cheongkukjang, in order to improve the degree of preference of Cheongkukjang. The amount of Cheongkukjang was set at 1% based on sensory evaluation. Ssamjang containing Cheongkukjang was stored at $37^{\circ}C$ for 13 weeks, after which quality variation characteristics were weekly. During storage for 13 weeks, physicochemical quality characteristics, moisture content, and pH of Ssamjang containing Cheongkukjang slightly decreased, whereas salt content did not change. Amino nitrogen content slightly increased by 1 week but decreased by 3 weeks and then increased by 5 weeks. For microbiology quality characteristics, viable cell counts and total cell counts of B. cereus were unchanged. For sensory quality characteristics, shape quality was poor after 13 weeks while mold, drying phenomenon, and swelling phenomenon were not observed. Therefore, physicochemical quality and microbiology quality of Ssamjang containing Cheongkukjang were unchanged during storage for 13 weeks, and the storage limit was determined to be 12 weeks according to sensory quality evaluation.

Review and Suggestion of Characteristics and Quality Measurement Items of Artificial Intelligence Service (인공지능 서비스 특징 및 품질측정항목의 고찰과 제안)

  • Baek, Chang Hwa;Choe, Jae Ho;Lim, Sung Uk
    • Journal of the Korean Society for Quality Management
    • /
    • v.46 no.3
    • /
    • pp.677-694
    • /
    • 2018
  • Purpose: The purpose of this study is to investigate various prior studies on artificial intelligence and to examine the concept and characteristics of various prior studies of existing service quality. And this paper is to study the concept and characteristics of artificial intelligence services and propose suitable quality measurement items. Methods: The research method of this paper is to examine previous research related to existing artificial intelligence and to analyze characteristics related to service quality. Results: This paper examines the concept and characteristics of artificial intelligence service in a new era by examining previous studies related to artificial intelligence and derives quality measurement items. Conclusion: In the future, it is necessary to verify the validity of the quality measurement items of artificial intelligence service. Therefore, it is necessary to elicit and verify the main quality measurement items through the investigation of the expert group.

The effects of perceived internet fashion shopping mall characteristics on positive shopping emotion and relationship quality (지각된 인터넷 패션 쇼핑몰 특성이 긍정적 쇼핑 감정과 관계의 질에 미치는 영향)

  • Kim, Sungeun;Chung, Myungsun
    • The Research Journal of the Costume Culture
    • /
    • v.22 no.1
    • /
    • pp.73-85
    • /
    • 2014
  • The purpose of the study was to investigate whether customer perception on internet fashion shopping mall characteristics influences positive emotion on internet shopping and relationship formation. For data collection, a questionnaire was administrated from February 20th to March 3th in 2012 to 362 adults who have purchased the products from internet fashion shopping mall. The analysis explores the effect of internet shopping mall characteristics on positive shopping emotion and relationship quality. It also tests the mediation effect of positive shopping emotion for the influence of internet fashion shopping mall characteristics on relationship quality. The results are as follows. First, the perceived internet fashion shopping mall characteristics had positive effects on relationship quality. Second, the perceived internet fashion shopping mall characteristics had positively effects on positive shopping emotion. Third, the effect of positive shopping emotion had positive effects on relationship quality. Fourth, the effect of perceived internet fashion shopping mall characteristics on relationship quality, mediated by positive shopping emotion, was shown to be none.

A Study on the Measurement Methodology of Characteristics of the Vibratory Micro Gyroscope Using the Quality factor and the Resonant Displacement (Quality factor 와 공진시 변위 측정을 이용한 진동형 자이로스코프의 특성 평가에 관한 연구)

  • Jeon, Seung-Hoon;Lee, June-Young;Jung, Hyoung-Kyoon;Chang, Hyun-Kee;Kim, Yong-Kweon
    • Proceedings of the KIEE Conference
    • /
    • /
    • pp.2090-2092
    • /
    • 2004
  • In this paper, the new measurement methodology of characteristics of the vibratory micro gyroscope using Quality factor and the resonant displacement was proposed. Because the Quality factor has a large error under the high Quality factor condition, it is difficult to analyze the characteristics of the vacuum packaged vibratory micro gyroscopes with the Quality factor. We analyzed mechanical characteristics of gyroscope with the value of Quality factor. We described measurement errors of mechanical characteristics of micro gyroscopes. The measured value of Quality factor is 47532 and error range of Quality factor is from -29.8 % to 73.9 %. The value of resonant displacement is 3.4${\mu}m$ and the measurement error is 2.9 %. From the result of Quality factor degradation and resonant displacement degradation, 1698 days and 1503 days were estimated as Time To Failure (TTF), respectively. The range of estimation error of Quality factor degradation and resonant displacement degradation is calculated from 1246 days to 1832 days and from 1456 days to 1537 days, respectively. We can analyze the characteristics of the vibratory gyroscope using the quality factor when the Quality factor is smaller than 10,000. Also we can analyze that using the resonant displacement when the Quality factor is larger than 10,000.

  • PDF

A Weight Decision Technique of Quality Characteristics in Software Development Life Cycle (소프트웨어 수명주기에서 품질특성의 중요도 결정 기법)

  • Cho, Jae-Kyu;Lee, Kil-Sup;Lee, Sung-Jong
    • The KIPS Transactions:PartD
    • /
    • v.11D no.6
    • /
    • pp.1277-1286
    • /
    • 2004
  • The concern and request of high-quality software has been increased according to the rapid transition of society to information-oriented era. Therefore activities of software quality management are regarded as serious as the activities of software development. Moreover, stakeholder of software may have various views of software quality. And some quality characteristics need to be managed with priorities in Software Development Life Cycle (SDLC). Hence we recognized that weights of quality characteristics might be useful to improve efficiency of quality management activities. However, this topic has not actively issued because its necessity and effectiveness has been ignored. This paper presents a technique to decide weights of software quality characteristics in SDLC. It is based on ISO/IEC 9126 which is the standard for software product quality. It is accomplished by questionnaires intended for stakeholder in software development and weight analysis through AHP (Analytic Hierarchical Process) method. Accordingly, it can select quality characteristics by weight in SDLC. And then it helps us to acquire high duality software through measuring software quality quantitatively and expecting the quality after completion of software development.

Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

  • Choi, Young Min;Oh, Hee Kyung
    • Food Science of Animal Resources
    • /
    • v.36 no.3
    • /
    • pp.389-396
    • /
    • 2016
  • In order to attain heavier live weight without impairing pork or sensory quality characteristics, carcass performance, muscle fiber, pork quality, and sensory quality characteristics were compared among the heavy weight (HW, average live weight of 130.5 kg), medium weight (MW, average weight of 111.1 kg), and light weight (LW, average weight of 96.3 kg) pigs at time of slaughter. The loin eye area was 1.47 times greater in the HW group compared to the LW group (64.0 and 43.5 cm2, p<0.001), while carcass percent was similar between the HW and MW groups (p>0.05). This greater performance by the HW group compared to the LW group can be explained by a greater total number (1,436 vs. 1,188, ×103, p<0.001) and larger area (4,452 vs. 3,716 μm2, p<0.001) of muscle fibers. No significant differences were observed in muscle pH45 min, lightness, drip loss, and shear force among the groups (p>0.05), and higher live weights did not influence sensory quality attributes, including tenderness, juiciness, and flavor. Therefore, these findings indicate that increased live weights in this study did not influence the technological and sensory quality characteristics. Moreover, muscles with a higher number of medium or large size fibers tend to exhibit good carcass performance without impairing meat and sensory quality characteristics.