내부고객을 만족시키는 제품이 외부고객만족 또한 만족시키며 경쟁력이 있다는 건 누구나 알고 있는 사실이다. 그러나 서비스업과는 달리 제조업에서는 내부고객을 만족시키기 위한 데이터를 바탕으로 한 근거 또한 없는 게 현실이다. 따라서 본 연구는 제조업분야의 D사를 중심으로 내부고객을 만족시키는 여러 방안을 찾아보고 내부고객만족 요소 중 만족율을 가장 효과적으로 향상시킬 수 있는 방안을 제시하여 기업경영 성과에 도움을 주고자 한다.

제조 기업들은 공정 내에 불량을 파악하고 품질 특성치를 찾아내기 위해서 대용량의 샘플 데이터를 수집하며 분석하고 있다. 이렇게 수집되어진 데이터를 분석하기 위하여 데이터마이닝 기법이 많이 이용되어지고 있다. 본 연구에서는 제조 공정내의 불량 요인의 데이터를 수집하고 수집된 데이터를 데이터마이닝 기법 중 연관규칙을 이용하여 공정 내 불량간의 연관관계를 파악하고 공정 불량요인을 효과적으로 분석함으로서 제조 공정 내에 불량항목과 공정 간의 변화패턴 관계를 알아보기 위함이다.

To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.

In this study, chemical solution mixing and hydrogen reduction method was used to fabricate nanostructured alloy powders. Fe-Co chloride mixture, FeCl and COCI with 99.9％ purity, were reduced in hydrogen atmosphere. Nanostructured Fe-Co alloy powders with a grain size of 50 nm were successfully fabricated. Magnetic properties of fabricated (x=0, 10, 30, 50, 70, 100) alloy powders with the same grain size were measured because size factor can affect magnetic properties. Coercivity of Fe-Co alloy powders were increased with increasing Co contents. Maximum value of coercivity in various Co contented Fe-Co alloy powders with similar grain size was 125 Oe at Fe. Saturation magnetization value at FeCo composition showed maximum value of 219 emu/g and saturation magnetization value decreased with increasing Co contents and minimum value of 155 emu/g was observed at Co.

Nanosized WC and WC-Co powders were synthesised by chemical vapor condensation(CVC) process using the pyrolysis of tungsten hexacarbonyl(W(CO)) and cobalt octacarbonyl(Co(CO)). The microstructural changes and phase evolution of the CVC powders during post heat-treatment were studied using the XRD, FE-SEM, TEM, and ICP-MS. CVC powders were consisted of the loosely agglomerated sub-stoichimetric WC and the long-chain Co nanopowders. The sub-stochiometric CVC WC and WC-Co powders were carburized using the mixture gas of CH-H in the temperature range of 730-85. Carbon content of CVC powder controlled by the gas phase carburization at 85 was well matched with the theoretical carbon sioichiometry of WC, 6.13 wt％. During the gas phase carburization, the particle size of WC increased from 20 nm to 40 nm and the long chain structure of Co powders disappeared.

In this study the possibility to obtain a homogeneous mixture and to produce solid solutions and intermetallic compounds of Fe and Al nano particles by simultaneous pulsed wire evaporation (S-PWE) have been investigated. The Fe and Al wires with 0.45 mm in diameter and 35 mm in length were continuously co-fed by a special mechanism to the explosion chamber and simultaneously exploded. The characteristics, e.g., phase composition, particle shape, and specific surface area of Fe-Al nano powders have been analyzed. The synthesized powders, beside for Al and -Fe, contain significant amount of a high-temperature phase of -Fe, Fe Al and traces of other intermetallics. The phase composition of powders could be changed over broad limits by varying initial explosion conditions, e.g. wire distance, input energy, for parallel wires of different metals. The yield of the nano powder is as large as 40 wt ％ and the powder may include up to 46 wt % FeAl as an intermetallic compound.

Quality management has been recognized as an important means to secure business competitiveness for management environment changes and competitiveness reinforcement. An effort of an ISO 9001 certification has thought that it is the best way to practice quality management. This paper checks a quality management situation of manufacturing companies that acquired ISO 9001 certification. Then, this paper investigates whether quality management is actual1y contributing to production performance and proposes proper alternatives for an improvement of production performance.

The effect of La promoter on the carbon deposition and catalytic activity in the synthesis gas production with supported Ni catalysts was investigated. Active component was Ni and support was CeO2 and the promoter used was La. The reaction was carried out in a fixed bed reactor at 1 atm and 650~800℃. The catalysts were prepared by two methods, the impregnation method and urea method. The catalysts prepared by the urea method showed 10 times higher surface area than those of prepared by the impregnation method. By the introduction of La promoter in the catalyst system, carbon deposition was remarkably reduced from 16% to 2%. It appears that the promoter facilitates the formation of a stable fluoride-type phase, which reduces the carbon deposition. The best catalytic activity and CO and H2 selectivities were obtained with 2.5wt% Ni/Ce(La)Ox catalyst at 750℃, giving 90% methane conversion, 93 and.80% of CO and H2 selectivities, respectively.