• Proceedings of the Safety Management and Science Conference
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• 2005.05a
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• pp.503-521
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• 2005

Process capability indices are widely used in industries and quality assurance system. When designing the parameter on the multiple quality characteristics, there has been a study for optimization of problems, but there has been few former study on the possible conflicting phenomena in considertion of the correlations among the characteristics. To solve the issue on the optimal design for muliple quality characteristics, the study propose the expected loss function with cross-product terms among the characteristics and derived range of the coefficients of terms. Therefore, the analysis have to be required a multivariate statistical technique. This paper introduces to multivariate capability indices and then selects a multivariate process capability index incorporated both the process variation and the process deviation from target among these indices under the multivariate normal distribution. We propose a new multivariate capability index $MC_{pm}^{++}$ using quality loss function instead of the process variation and this index is compared with the proposed indices when quality characteristics are independent and dependent of each other,

• Journal of Korean Society of Industrial and Systems Engineering
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• v.21 no.46
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• pp.173-180
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• 1998

In conventional probability-based quality evaluation of products with qualitative characteristics, many factors that affect the evaluation are not easily represented quantitatively, because the relation between reliability of human evaluator and each of these factors is not clear. In order to evaluate the quality of product with qualitative characteristics quantitatively, in this paper, the relation is represented as the shape of possibility distribution function of fuzzy set on the interval [0,1]. Furthermore, fuzzy reasoning is used to obtain the estimates of quality characteristics. And, it is supposed that many quality characteristics affected by the above factors are connected with the final characteristic through hierarchical structures. Finally, using the estimates gained from the final evaluation, qualitative characteristics are evaluated by use of concept of pattern recognition.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.14 no.24
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• pp.133-139
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• 1991

If the specifications of product. in general. art determined too wide. the precision of product becomes diminished. Otherwise it costs dearly to keep the precision. Therefore, It is realistic to consider various factors in determining specification of qualify characteristics TAGUCH Idefines quality of an object as "Quality is the loss that a product causes to society after being shipped. other than any losses caused by its intrinsic function". Particularly, to improve the performances of product TAGUCHI focuses his attention on the product design and process design which enable the functional characteristics of product to he robust to noises. In this paper, by the TAGUCHI's loss function, the characteristics which affect the variation of a product performance are classified into the scrappable characteristics and the reworkable characteristics when the target values of functional characteristics have been determined. And we will determine the tolerance of each characteristic which minimize the quality cost by the cost function which considers the economic factors and probability features of each characteristic.cteristic.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2006.11a
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• pp.671-674
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• 2006

Heavy-weight impact sounds generated by impact ball were classified according to the frequency characteristics on the equal loudness contours. Sound quality metrics such as Zwicker's loudness, sharpness, roughness of each classified impact sound were also measured. Loudness spectrum has been regarded as an indication of the characteristics difference of each classified impact sound. The adjectives in Korean expressing the sound quality characteristics of floor impact sounds were also investigated by adoptability and similarity tests. The group of the adjectives was used to evaluate the sound quality of floor impact sound by semantic differential test method.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.348-356
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• 2012

This study aimed to analyze the effect of demographic characteristics of consumers and quality recognition factors on purchase intention of organic wine, and to provide preliminary data necessary for the development of wine industry. By factor analysis of collected surveys, quality recognition factors of both the experienced and non-experienced group of organic wine environment/health, varieties of grapes, price, and four brand elements. First, among demographic characteristics, only income level hae a significant influence on the changes in quality recognition causes. Each of quality recognition causes of organic wine had a significant relation with purchase intent. The result of our analysis suggested that 'environment/health' was most influential for the experienced group, and 'health' was most influential for the non-experienced group. Therefore, this hypothesis is supported.

• Journal of KIISE
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• v.44 no.4
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• pp.423-432
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• 2017

Recently, the video quality control schemes for the improvement of the QoE (Quality of Experience) of video streaming services that are based on DASH (Dynamic Adaptive Streaming over HTTP), which is a standard of HTTP adaptive streaming (HAS) services, have been studied. However, the problem of the existing schemes is the degradation that is due to unnecessary quality changes because the VBR (Variable Bitrate) characteristics of the video are not considered. In this paper, we propose a SC-DASH (Segment Characteristics-based DASH) which controls the video quality based on the segment characteristics. The SC-DASH can prevent the occurrence of the unnecessary quality changes by controlling the video quality based on the size of the next segment, the segment throughput, and the buffer occupancy. The experiment results showed that the SC-DASH improves the QoE by reducing the unnecessary quality changes compared with the existing quality control schemes.

• Korean Journal of Agricultural Science
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• v.45 no.1
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• pp.50-57
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• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• Journal of Ocean Engineering and Technology
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• v.15 no.4
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• pp.28-37
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• 2001

The water quality in Yongil Bay is getting worse due to the sewage and the waste water from the surrounding industrial complex. The study aims to simulate the current system that is necessary to build ecosystem model for the optium water quality control and clarify the correlation of current system characteristics with water quality in Yongil Bay. To clarify the characteristics of coastal water movement system and verify the applicability of the 3-D model, the current system was simulated using 3-D model baroclinic model which considers tidal current and density effects. As the results of numerical experiments, it is proved the 3-D model is the most applicable on appearing the current system of the stratificated Yongil Bay difference of density. Form the results of simulation considered tidal current only, it can be clarified that the water body flows in the inner bay through the bottom layer and flows out the outer bay through the surface layer in Yongil Bay. And the fresh water from the Hyongsan river and the thermal discharge form POSCO have a little effect on the current system in Yongil Bay, but the diffusion of heat and salt has an important effect upon the formation of the density stratification of the water quality distribution is closely related with the current structure characteristics as well as the tidal residual current system in Yongil Bay.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2000.10a
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• pp.246-252
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• 2000

The water quality in Yeongil Bay is getting worse due to the sewage and the waste water from the surrounding industrial complex The study aims to simulate the current system that is necessary to built ecosystem model for the optium water quality control and clarify the correlation of current system characteristics with water quality in Yongil Bay. To clarify the characteristics of coastal water movement system and verify the applicability of the 3-D model, the current system was simulated using 3-D baroclinic model considered tidal current and density effects. As the results of numerical experiments, it is proved the 3-D model is the most appliable on the Yongil Bay where current flows slowly and the flow direction is varied by depths. From the results of simulation considered tidal current only, It am be clearly said the water in Yongil Bay flows in through the surface layer and flows out through the bottom layer. And the fresh water from the Hyongsan river and the heated discharge from POSCO have little effect on the current structure in Yonggil Bay, but have and important effect upon the density structure by diffusion of heat and salt. And the water quality distribution is closely related with the current structure characteristics as well as the tidal residual current system.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.210-217
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• 2002

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.