Germinated brown rice flour has received much attention due to its health-functional ingredients such as dietary fibers. However, the food industry has faced challenges of using germinated brown rice flour in processed foods because it causes undesirable quality attributes such as high cooking loss and sticky texture. In this study, three different types of food additives (starches, hydrocolloids, emulsifiers) were incorporated into the formulation of extruded rice cakes and their combined effects on the cooking loss and textural properties of the germinated brown rice cakes were investigated. The addition of emulsifiers had a tendency to increase cooking loss and soften the noodle texture. Most of the starches except gelatinized and high-amylose rice flours showed similar effects to the emulsifiers. Xanthan gum, gelatin, and HPMC were positively effective in reducing the cooking loss of the rice cakes and increasing their hardness. When the ingredients were combined, the mixture of saemimyeon rice flour, HPMC, and xanthan/agar reduced the cooking loss by 66.7%. Most of all, this study provided an ingredient map that was plotted on the axis of hardness and cooking loss, depending on single and combined treatments of various ingredients.
This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer’s age that had an impact on customers’ satisfaction, and association with customers’ satisfaction, revisit intention and recommendation intention as well.
This study was conducted to examine the effects of Chinese perceptions of quality attributes on customer’s satisfaction, revisit intention and recommendation intention for coffee shops in Beijing, China. Subjects of this study included 200 customers who had visited a coffee shop at least once during the last year. Statistical analyses were performed using SPSS v23.0 and AMOS v21.0. In this study, the majority of customers visited a coffee shop once or twice a week with friends. Respondents preferred tall-sized warm coffee in the store. The coffee shop quality attributes of were derived from five exploratory factors identified upon analysis of 30 observational variables. It was important to maintain and strengthen the quality attributes of coffee shops in this area because IPA(Importance Performance Analysis) analysis showed that “Doing great, keep it well” part was a desirable area because it had high importance and performance. Finally, path analysis revealed that customer satisfaction was influenced by employee attitude and affected revisit intention and recommendation intention.
The two-way quality theory has been widely used as a method for classifying quality attributes for several decades. In particular, the Kano model that classifies attributes into not just conventional one-dimensional but must-be and attractive has gained popularity due to its applicability and ease of use. However, the wordings of the five alternatives in the Kano's questionnaire has been criticised for unclear meanings. This study proposes a new two-way model to classify attributes using 5-point Likert scale alternatives. For this, the current paper investigated a case of TV sets to examine how the proposed model works in comparison with the Kano model. The application results of the proposed model are different from the original one. The two-way model classifies quality attributes in more detail such as the “one-dimensional with an attractive tendency” attribute, which has a greater influence on satisfaction than dissatisfaction, the opposite “one-dimensional with a must-be tendency” attribute, and “highly one-dimensional” and “less one-dimensional” attributes. In this study, a potential satisfaction coefficient (PSC), a potential dissatisfaction coefficient (PDC), and an average potential coefficient (APC) to manage quality attributes are proposed and discussed for their utilization.
본 연구는 ‘상주둥시’ 감을 3개월동안 -1, 0.5, 3oC에 저장하면서 감 과실의 과실품질 변화와 저장장해 증상에 미치는 영향을 구명하고자 실시하였다. 저장온도에 따른 감 과실의 에틸렌 발생량은 저장온도가 낮을수록 그 발생량이 낮았으나 호흡율은 영향을 받지 않았다. 과실의 경도는 모든 처리구들에서 저장기간이 길어지면서 감소하였고 저장온도가 높을수록 과실 경도의 저하는 더 빠르게 진행되었다. 또한 저장기간이 길어지고 저장온도가 높을 수록 과실의 연화가 급속히 진행되었다. 과실의 감모율도 저장온도가 높을수록 증가하였고, 가용성 고형물 함량도 저장온도가 낮을수록 더 높게 유지되었다. 감 과실의 과정부와 과실측면의 과피색 L*, a*, b* 값의 변화는 저장온도 -1oC와 0.5oC에서는 저장기간에 따른 차이를 거의 보이지 않았으나, 3oC처리구에서는 과피색의 변화가 현저히 적었다. 저장중 발생하는 생리장해증상인 과피흑변, 과실연화 및 부패정도는 온도가 높을수록 그 증상이 심하게 발생하여 과실품질이 현저히 감소하였다.
Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio
We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.
Create, develop, maintain and nurturing the passengers-airline relationships is crucial
in a very competitive market in Europe. Relationship quality and behavioural
intentions to fly again in the same airline carrier and recommend to others are core
outcomes which may result from a favourable travel experience over time. However,
the complexity and the multidimensional phenomenon lead us to develop a holistic
framework, which posits that relationship quality and behavioural intentions do not
depend on individual air-flight attributes and other individual demographicpsychological
variables but on specific configurations of such attributes and variables.
Thus, the framework of this study is investigated using qualitative comparative
analysis and a sample of 304 passengers. Accordingly, the property space consists of
all combinations of binary states, that is, presence or absence, of the 7 in-flight
attributes (air quality, temperature, odour, noise, crew, layout and
equipment/amenities), frequency of fly in an airline carrier, the type of airline carrier
and demographic-psychological variables (age, gender, mindful) (that is, 212
combinations or configurations).
Data from both Portuguese and non-Portuguese passengers, who have air travel
experiences through Europe in both low cost carriers and legacy airlines (also called
traditional or flag airlines) are used to test the hypotheses. The Lisbon airport agreed
in helping to conduct the survey during October 2015.
Research Question: Which configurations of in-flight attributes, demographicpsychological
variables, frequency of fly in an airline carrier and type of airline
carrier lead to relationship quality and behavioural intentions?
The findings of the current study highlight the importance of coaligning the multiple
attributes of air-flight attributes and other individual demographic-psychological
variables, also including the frequency of fly in an airline carrier and type of airline
carrier, for increasing relationship quality and behavioural intentions. Here the
findings point out that complexity theory and QCA are useful tools for understand that
simple antecedent conditions relate to an outcome condition of interest positively,
negatively, and not at all, which of these three relationships occur depends on the
observed complex antecedent conditions in which the simple antecedent conditions
occur. Positive outcome (relationship quality or behavioural intention) is not the
mirror opposite of negative outcome. By employing QCA, airline managers in Europe
can identify whether and under what circumstances individual attributes and other variables will increase (or decrease) the relationship quality and behavioural
intentions. QCA can also help managers uncover alternative ways for combining the
attributes in order to induce behavioural intentions.
Overall it is possible to see that crew and equipment & amenities, particularly for
mindful passengers, emerge in several configurations as essential elements for the
four outcomes: satisfaction, trust, affective commitment and behavioural intentions.
For passengers not affectively committed to an airline, satisfaction plays an important
role in their behavioural intention to fly again in the same airline carrier and
recommend it to others. The combination of trust and affective commitment may also
generate the intention to fly again in the same airline carrier and recommend it to
others, particularly for mindful passengers.
The findings contribute to managerial practices by providing new insights for
improving the in-flight service provide and process. The findings also contribute to
theoretical advancing of how passengers’ in-flight evaluations and their experience
with an airline relate to their assessments of relationship quality and behavioural
intentions.
The noodle market has been worldwide expanding by the rising tide of the convenience food trend and various consumer acceptances. With this trend, a great deal of effort had been made to enhance the quality attributes of instant noodles to satisfy the demand of current consumers. In this presentation, two primary topics related to the quality attributes of noodles are discussed – production of non‐wheat noodles slit from sheeted dough and reduction of noodle cooking times. First, corn proteins were utilized to form a viscoelastic protein network of non‐wheat dough and their rheological and structural properties were characterized to prepare the noodles slit from sheeted dough. The extended β‐sheet alignment imparted high mixing stability to the non‐wheat dough that could be successfully sheeted and slit to noodle strands without gluten. Second, a novel thermal technology based on the modified transient plane source method was applied in order to characterize the cooking property of instant noodles. The porous structure of wheat‐based noodles was also built up to shorten their cooking times. After cooked, the porous‐structured noodles exhibited higher thermal conductivity and lower firmness, possibly indicating the shortened cooking time. 19
Noodles have been a part of our diet for a long time. In Asia, white-salted, Cantonese and instant fried types of noodles are widely consumed. White-salted noodles, also called Udon noodles, are consumed as wet or dried form. White-salted noodles are deeply favored in Korea and Japan and more consumption of Cantonese noodles are observed in other Asian countries. The quality attributes of white-salted noodles are predominantly dependant by wheat flour components, such as starch, protein and pigments, as wheat flour, water and salt are main raw materials of white-salted noodles. In several studies, the ratio between amylose and amylopectin is a key determinant of textural properties of white-salted noodles; hardness of white-salted noodles did have a significant (p<0.05) increase when amylose content in wheat flour was increased. The textural properties of white-salted noodles was not affected much by the protein content, especially protein content of flour was in the range of 10% ~ 13%. It seems that starch plays more important role than protein in the textural properties of white-salted noodles. Carotenoids and flavonoids pigment are major contributors of color of white-salted noodles.
본 연구는 액체에 현탁한 화분을 이용한 인공수분방법이 농촌의 노동력 절감과 '후지' 사과의 결실 및 과실품질에 미치는 영향을 구명하고자 실시하였다. 액체현탁화분의 화분발아율은 6시간 경과시까지 fructose 20% 용액에서 화분발아율을 20%수준으로 다른 용액에 비하여 낮은 발아율 유지하여 화분을 안정적으로 보존해 주었다. 인공수분 처리에 따른 정화아의 중심과 착과는 화분현탁액 65 g (/20 L), 무처리, 면봉 및 인공수분기(러브터치) 처리구들이 정상적인 결실을 보였다. 수확시 과실품질은 과형지수, 경도, 가용성 고형물 함량 및 산함량은 차이를 나타내지 않았다. 노동력절감은 액체현탁화분 처리가 면봉처리에 비하여 3.56배 감소한 결과를 보여 경영비를 줄이는데 우수한 효과를 보였다.
본 연구는 수확전 수체살포용 1-MCP(Harvista) 처리가 국내 육성품종인 ‘감홍’ 사과의 품질과 저장성에 미치는 영향을 구명하고자 실시하였다. 수체살포용 1-MCP 처리 후 수확시에 과실의 산 함량은 1-MCP 수확 10일전 처리가 무처리에 비하여 높았으나 다른 과실품질 요인들은 차이가 없었다. 그리고 저장 동안 ‘감홍’ 사과의 품질변화를 보면 저장기간이 길어질 수록 1-MCP 처리 과실들의 경도와 산 함량이 무처리 과실보다 높게 유지되었으나 가용성고형물 함량은 차이가 없었다. 내생 에틸렌 발생량은 수확시에는 처리간 차이가 없이 낮은 에틸렌발생을 보였으나 무처리 과실들은 저장 180일에는 58.31μL · L−1로 급격히 증가한 반면 1- MCP 처리 과실들은 18.24~25.03μL · L−1로 현저히 낮은 발생량을 보였다. 따라서 ‘감홍’ 사과에 수확전 수체살포용 1-MCP 처리가 저장기간동안 과실의 품질을 유지하는데 효과적이었다.
Determining relative importance among many quality attributes under financial constraints is an important task. The weighted value of an attribute particularly in QFD, will influence on engineering characteristics and this will eventually influence the whole manufacturing process such as parts deployment, process planning, and production planning. Several scholars have suggested weighting formulas using CSC (Customer Satisfaction Coefficient) in the Kano model. However, previous research shows that the validity of the CSC approaches has not been proved systematically. The aim of the present study is to address drawbacks of CSC and to develop APC (Average Potential Coefficient), a new approach for weighting of quality attributes. For this, the current study investigated 33 quality attributes of e-learning and conducted a survey of 375 university students for the results of APC, the Kano model, and the direct importance of the quality attributes. The results show that the proposed APC is better than other approaches based on the correlation analysis with the results of direct importance. An analysis of e-leaning’s quality perceptions using the Kano model and suggestions for improving e-learning’s service quality are also included in this study.
I suggest a new method to determine the importance values of quality attributes which use the satisfaction index and dissatisfaction index of customer in Kano's model. A case study of TV set are solved by the proposed method and the result is compared with AHP pairwise comparisons and ASC(Average Satisfaction Coefficient). The results of the proposed method is similar with those of AHP pairwise comparisons and ASC. The proposed method is an effective tool to determine the importance values of quality attributes to supplement existing research's shortcomings.
경상북도, 성주 지역에서 2009년 6월에서 8월 사이 매달 참외를 수확하여 수확시기의 기상환경이 참외의 수용성 비타민 함량 및 품질에 미치는 영향을 평가하고자 하였다. 과실 품질평가를 조사하기 위하여 무게, 경도 그리고 당도 등의 특성을 조사하였고 수용성 비타민인 엽산과 비타민 C의 함량을 측정하였다. 수확시기에 따른 과실특성을 조사한 결과 강우량이 적고 일사량이 많은 6월에 수확한 과실이 무게, 경도 및 당도가 가장 높게 나타났고, 강우량이 많은 7월에 급격히 감소하는 경향을 보여주었다. 8월에 일사량이 증가하고 강우량이 감소하면서 다시 증가하는 것을 확인할 수 있었다. 참외의 대표적인 비타민인 엽산과 비타민 C의 함량을 측정한 결과, 6월에 수확한 참외에서 가장 높은 함량을 보여주었고, 7월에 현저히 감소하였다. 과실의 특성 조사 결과와 마찬가지로 엽산과 비타민 C의 함량은 강우량이 감소하는 8월에 다시 증가하는 경향을 보여주었다. 부위별로 분석해 본 결과 태좌 부위에 다량의 엽산과 비타민 C가 함유되어 있음을 알 수 있었다. 이상의 연구결과는 강우량 증가에 의한 수분장애 및 일사량 부족은 참외 과실의 품질뿐만 아니라 수용성 비타민 함량에도 영향을 미치고 있고, 특히 엽산 함량을 크게 감소시키는 것으로 나타났다.
The purpose of this study is to explore the applicability of QFD to product development of clothes by empirically applying it to development of a specific clothes, middle and elderly women’s formal knitwear. The voices of customers(VOCs) for formal knitwear was collected through in-depth interviews with 25 customers, shop masters, and designers. Also, questionnaires of which respondents were 230 customers were used to rank the importance of the items of VOC. A QFD team of 10 knitwear experts implemented the task of translating VOCs into design attributes and measuring the values of the relationships between VOCs and design attributes. Importance ranking of the items of design attributes was obtained based on Lyman’s method. The results of this study were as follows. First, the customer requirements for formal knitwear were classified into five dimensions, that is, symbolism, aesthetic, fitness, usefulness, and maintenance. Second, the descending order of the necessity of improving the quality was maintenance, aesthetic, fitness, usefulness, and symbolism. Third, three-staged design attributes were obtained as a result of translating of VOCs into design attributes. Lastly, the descending order of the importance of design attributes was “sorts of yarn”, “sorts of color jacquard”, “color”, “tone”, “ease”, etc.
The purposes of this study were to analyze importance and performance for coffee quality attributes based on customers according to their consumption types; and provided ideas and marketing strategies to increase sales through IPAs (Importance-Performance Analysis). University students in Incheon were conducted a survey from March 13, 2007 to March 31, 2007. As for a quality attribute with the highest importance, the survey showed 'price' was important for 「vending machine coffee」, and 'taste' was important for 「commercial coffee」, and 「coffee house coffee」. And 'thirst relief' was found to have the lowest importance for three types of coffee. As for a quality attributes with the highest performance, the survey showed 'taste' was important for 「coffee house coffee」 'price' was important for 「vending machine coffee」; and 'period of circulation' was important for 「commercial coffee」. IPA results for coffee quality attributes also showed quality attributes that should be improved quickly for each type of coffee: 'hygiene', 'safety', 'period of circulation', and 'package' were for 「vending machine coffee」; 'price' and 'freshness' were for 「commercial coffee」; and 'price' and 'period of circulation' were for 「coffee house coffee」.
This paper presents the interrelationship chart between software quality characteristics and engineering attributes. The software quality characteristics and their subcharacteristics are excerpted front IS0/1EC 9126 standards, and the engineering attributes are from Deutsch and Willis[4]. Based on the previous studies and subjective judgement, trisected interrelationship(strong, medium, weak) between these two groups are derived. The results are summarized in a table, and can be used as a quick reference guide to the software quality engineering applications such as quality evaluations for software products, selection of key engineering attributes for high-quality software production, and so forth.