곳감 생산 현장에 적용하기 위해 식초, 자몽추출물 등 총 6종의 추출물에 대한 배합비를 설정하였고, 그 결과 우수한 활성을 가지는 천연 복합 활성제의 최종적인 혼합비는 정향 18.18%, 계피 9.90%, 감초 9.09%, 천궁 4.55%, 자몽종자출물 4.55% 및 사과 식초 54.54%임을 확인하였다. 대조구 및 처리구의 수분 함량을 측정한 결과는 항갈변 실험과 항진균 실험, 항갈변/항진균 실험 모두에서 전체적으로 1주차에 비해 6주차에서 수분의 함량이 증가 하였으며 측정 주차 별로 control이 처리구에 비해 수분 함량이상대적으로 낮았다. 당도 변화에서는 건조가 진행됨에 따라 전반적 곶감의 당도는 증가하였다. 항갈변/항진균 실험에서 30∼39 °brix로 높은 당함량을 보였다. 경도를 측정한 결과에서는 control과 처리구는 거의 비슷하였으며 6주 뒤 평균적으로 0.5∼0.8정도 줄어들었다. 색도변화에서는 △값의 변화는 건조 기간 중감소하는 경향을 나타냈다. 천연 추출물은 곶감의 건조기간 중에 나타나는 품질저하를 효과적으로 억제하고 유해성 논란이 되고 있는 유황훈증법을 대체할 수 있을 것으로 사료된다.

This study aimed to investigate the effects of process conditions on the quality characteristics of beef-bone broth inan attempt to improve the quality of ready-to-eat Gom-Tang. Cow soup bone (500g) was heated in water(1,500mL) at 121oC for 3 h to 15 h using an autoclave. In an examination of the physical characteristics of thebeef-bone broth, samples extracted after 3 h and 5 h were able to form a weak gel, whereas samples extracted atlater times appeared to lose their gel forming capability. Regardless of physical characteristics, crude protein andtotal amino acid content increased as the extraction time increased. The content ratio of glycine to crude protein of3.9 appears to be the limit for gel formation. The size distribution of microparticles and turbidity from floc forma-tion in the beef-bone broth were affected by the kind of salt present. Refined-salt produced smaller particle sizesand better turbidity compared with sea salt. Also, the particle size and the formation of aggregates increased withcalcium concentration. The optimum concentration of calcium was found to be less than 0.04%. Our results indicatethat control of extraction time and additives can enhance the quality of beef-bone broth.

The purpose of this study is to introduce the limit of previously used six sigma quality process evaluation metrics, Zst and Ppk, and a solution to overcome this drawback by using a metric based on performance evaluation of Z-factor quality innovation. Case analysis on projects from national six sigma contest from 2011 to 2012 is performed and literature review on new drug development HTS (High Throughput Screening) is used to propose innovative performance evaluation metrics. This research shows that experimental study on six sigma evaluation metric, Zst and Ppk, have no significance difference between industrial type (Manufacturing, Semi-Public Institute, Public Institute) and CTQ type (Product Technology Type CTQ, Process Technology Type CTQ). Following discovery characterize this quality improvement as fixed target type project. As newly developed moving target type of quality innovation performance metric Z-Factor is used for evaluating experimental study, hypothetical analysis suggests that Zst and Ppk share different relationship or even show reciprocal relationship. Constraints of the study are relatively small sample size of only 37 projects from past 2 years and conflict on having interview and communication with six sigma quality practitioner for qualitative experimental study. Both moving target type six sigma innovation project and fixed target type improvement project or quality circle enables efficient ways for a better understanding and quality practitioner use by applying quality innovation performance metric. Downside of fixed target type quality performance evaluation metric, Zst and Ppk, is presented through experimental study. In contrast, advantage of this study is that high throughput requiring product technology, process technology and quantum leap typed innovation effect is evaluated based on precision and accuracy and Z-Factor that enables relative comparison between enterprises is proposed and implemented.

본 연구에서는 단무지 가공초기인 탈염과정에서 온도변화(5oC, 25oC) 및 CaCl2 첨가(0.6%, w/w) 유무가 탈염 단무지의 품질에 미치는 영향을 조사함으로서, 단무지 품질 변화를 최소화 할 수 있는 기초자료를 제공하고자 하였다. 5oC에서 탈염한 경우 25oC 탈염과 비교하여 탈염기간이 증가하였으며, 특히 탈염기간 후반부에 상대적으로 탈염속도가 늦어지는 것으로 나타났다. 미생물(위생)적 측면에서 5oC 탈염이 바람직하였으며, 탈염시 CaCl2 첨가가 단무지의 총균수를 감소시키지는 않았다. pH 변화의 경우 5oC 탈염에서 감소폭이 적었고, 색깔의 경우 탈염기간동안 전반적으로 큰 변화는 나타나지 않았다. 조직감(굳기)은 5oC에서 CaCl2 처리하지 않고 탈염한 단무지에서 변화(감소)가 가장 적었으며, 25oC, CaCl2 처리한 탈염단무지에서 가장 큰 변화(감소)가 나타났다. 미세구조를 관찰한 결과, 탈염과정에서 CaCl2 처리 시 공극이 커져 구조가 상대적으로 엉성해 짐을 확인하였으며, 온도차에 의한 미세구조차이는 육안으로 구별할 수 없었다. 관능검사결과, 조직감 측면에서는 CaCl2 처리하여 탈염한 단무지를 다소 선호하였으나 비처리시료와 유의적 차이는 나타나지 않았다.

This study is to review strategic priority for Defense Quality Management Factors of the Defense Agency for Technology and Quality. It is necessary to decide which quality factors are more important and which quality factors are relatively less important.

This thesis introduced a model of diagnosing a company's quality management, and a process of achieving quality innovation based on the model. As for study methods, books and theses related to quality and process innovation were collected for investigation, a survey on internal employees to investigate major issues of quality and standard consciousness was conducted, and 5DP was discussed for balanced process analysis.

Navy ship acquisition management business contributed to the korean Navy and defense exports with government suppliers in Korea for over 40 years. But due to advanced technology, development trend of Navy ship and defense export requirements, it enable to

This essay talks about research of robust design for quality improvement of production procedure of Wet Etchant. It suggested the optimum design method in consideration of specific capability value that is the way to maximize the quality of product in the production system by using Daguchi parameter design method while finding factors affecting product quality with analysis of production system of product A from producer D. Also, it set long term of 6months as noise factor and let it to be the robust design that can find the optimum condition of control factor that is dull to the changes of each month, that is the change in noise factor. The control factor which affects the product quality is decided as combination method, temperature of raw material, combination time and as there are too many possibilities for combination methods, we performed 4 methods first based on previous research data then derived three ways with product that passed SPEC and set as the factor. As a result of application of optimum production procedure suggested in this essay to the actual production process with its standardization, there was a effect of drop of more than 10particles in comparison to the particle number of previous product and also it brought the effect that resulted the stable number of particle of under 30 that is what the client company suggested.

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities)and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nonsteamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nonsteamed rice were approximately 104-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were 103-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged 2-6 log10CFU/mL for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.

This paper analyzes the difference between theoretical cost of quality and real world cost. Examined are the theoretical cost structure of quality, it’s measurement styles, a process based improvement strategy of quality cost, and possible adaptation of d

This paper analyzes the difference between theoretical cost of quality and real world cost. Examined are the theoretical cost structure of quality, it's measurement styles, a process based improvement strategy of quality cost, and possible adaptation of decision making concepts in enhancing the cost structure. This study will contribute to the literature in delineating an improvement process of quality cost by adjusting service policy.

The paper proposes the misuse types of statistical quality tools according to the kind of data and the number of population in DMAIC process of six sigma. The result presented in this paper can be extended to the QC story 15 steps of QC circle. The study also provides the improvement methods about control chart, measurement system analysis, statistical difference, and practical equivalence.

Quality design methodologies have received constituent attention from a number of researchers and practitioners for more than twenty years. Specially, the quality design for drug products must be carefully considered because of the hazards involved in the

본 연구는 조청의 제조공정 및 품질 개선을 위한 기초자료를 마련하고자 수침시간(4, 8, 12시간)을 달리한 멥쌀을 증자기와 microwave로 제조한 고두밥의 일반성분과 수분용해지수, 수분흡착지수, 환원당함량, 페이스트점도를 비교하였고, 전처리를 달리한 고두밥으로 제조한 조청의 당고형분함량, 환원당함량과 포도당당량을 비교하였다. 멥쌀의 수침시간이 증가할수록 일반성분은 감소하였다. 멥쌀원료의 지방함량은 최대 60% 감소하였고, 회분과 단백질 함량 또한 수침시간이 증가함에 따라 유의적으로 감소하였다. 또한, 본 실험에서 사용된 엿기름의 β-amylase의 활성도는 1710 unit의 당화력을 보였다. 멥쌀 원료의 환원당 함량은 수침시간이 4-8시간으로 증가할 때 증가하였지만, 수침 12시간이후 다시 감소하는 경향을 나타내었고, 증자한 고두밥, microwave 처리한 고두밥의 환원당함량은 8시간까지 증가하다가 12시간 때 일정하게 유지되는 경향을 나타내었다. 멥쌀 원료와 전처리를 달리한 고두밥의 수분용해지수는 수침시간 4시간 이후에는 수침시간이 증가함에 따라 감소하는 경향을 보였고, 수분흡착지수는 증자한 고두밥과 microwave 처리한 고두밥과는 크게 차이가 나지 않았다. 수침시간의 증가에 따른 최고점도, 최저점도, 구조파괴점도, 최종점도, 회복점도 등의 페이스트 점도지표는 증가하는 경향을 나타내었고, peak time은 큰 변화가 없었다. 멥쌀을 12시간 수침한 후 증자기와 microwave로 제조한 고두밥을 당화시간(4, 8, 12시간)을 달리하여 제조한 조청의 당고형분 함량과 환원당 함량은 당화시간이 증가할수록 그에 따라 비례하는 결과를 보였고, microwave 처리한 고두밥을 이용하여 제조한 조청보다 증자한 고두밥을 이용하여 제조한 조청의 환원당 함량과 포도당 당량이 높게 측정되었다. 증자한 고두밥을 12시간 당화하였을 때 조청의 환원당함량과 포도당 당량이 59.40±0.11%, 76.99±1.78%로 가장 높게 측정되었으며, 결과적으로 멥쌀을 12시간 수침하여 증자한 고두밥을 12시간 당화시켜 제조한 조청의 품질특성이 가장 높은 것으로 확인되었다.

This study is about the development of information system software process quality evaluation model for domestic medium enterprises based on CMMI being used widely in the world. In this study, a new evaluation model is developed through establishing tailoring guide and its application to the existing mode by reflecting the quality management method and conditions of domestic medium enterprises within CMMI Level 2 and Level 3. The evaluation model is constituted 3 processes, 11 achievement goals, 50 practice activities and 125 evaluation items. The average point of quality evaluation of enterprises of insurance business shows 79.1 based on the evaluation model. The average point of the enterprises certified from CMMI is 82.7 which is 3.3 point higher than non-certified enterprises. This result means that the new evaluation model has similar results with the existing evaluation model while it also has discriminational characteristics compared with the existing model.

The growth in services has focused issues of service quality both for commercial enterprises and across a range of public services and government institutions. The education sector, in particular, has undergone radical change to meet the needs of its varied constituents. This paper examines key issues in internal service, customer satisfaction, service quality, relational commitment as they apply in one particular education sector. The purpose of this study is to analyze effect of internal service on customer satisfaction, educational service quality. First, In the dimension of internal service, many factors affect internal customer's evaluation for overall satisfaction. They are categorized as five factors; tangibles, reliability, responsiveness, assurance, empathy. The results of this study supported the proposed conceptual framework overall. Therefore, we identified that internal service quality is the antecedent of an internal customer satisfaction, and the consequent variables of an internal customer satisfaction are educational service quality, external customer satisfaction. The major findings of this study are summarized as follows. First, some factors(tangibles, reliability, responsiveness, assurance, empathy) affected positively internal customer satisfaction. Second, external service quality affected positively educational service quality, external satisfaction. In other words, the more internal customers have experienced internal service, the higher internal service quality deliver educational service quality.

보행자 이동권 확보를 위해 가장 먼저 이루어져야 하는 것이 보행자 이동공간에 대한 정확한 평가를 시행하는 것이다. 따라서 본 연구는 보행자의 이동공간에 대한 평가지표 개발을 시도하였으며, 자료조사 및 분석방법은 전문가 설문과 계층분석 법(AHP)을 활용하였다. 전문가 설문조사와 계층분석 법(AHP)을 활용하여 본 연구에서는 정성적인 변수를 고려할 수 있는 방안을 모색하며, 보행자 서비스 특성을 규명하여 변화된 보행환경에 순응할 수 있는 새로운 보행자 서비스수준 평가지표를 개발하고자 한다. 분석결과를 살펴보면, 상업 및 업무지역의 경우 보행교통류(정량: 약 52%), 보도기하구조(정량: 약 16%), 보도이용행태(정성: 약 11%)순으로 나타나 보행교통류와 보도기하구조와 같은 정량적인 항목의 중요함을 알 수 있었다. 또한, 주거지역의 경우 보행교통류(정량: 약 30%), 보도기하구조(정량: 약 22%), 보도이용행태(정성: 약 20%)가 각각 1, 2, 3순위로 높게 나타났다. 현재 적용되고 있는 보행자 서비스수준 평가 영향인자 중 정량적인 지표가 중요하나, 보행자들의 이용행태와 같은 질적인 측면과 같은 정성적인 항목을 고려하여야 한다는 것을 알 수 있었다.

가변단면 압출기술은 사용하는 금형의 조합에 의해 다양한 가공이 가능한 성형공법으로, 압출시에 금형의 움직임에 의하여 제품의 단면형상을 변화시키거나, 치수와 두께를 동시에 변화시킬 수 있다. 압출공정에서 압출속도, 압출압력, 압출온도는 압출품의 표면결함이나 내부품질에 있어 중요한 영향인자이다. 그중 일정한 압출속도는 균일한 메탈 플로를 형성하여 성형품질에 있어서 고른 상태를 유지하게 만드는 요소이다. 기존의 압출 성형에서 펌프토출양의 변화에 의한 추출속도변동 문제는 램 속도의 변화를 계측하고 토출 양을 조정함으로써 압출속도를 제어하는 방법으로 해결한다. 그러나 가변단면 압출공정에서는 제품의 단면형상의 변화에 따라 압출비가 변하므로 이에 따른 램 속도 제어가 있어야만 한다. 본 연구에서는 가변단면 압출공정에서 가공형상에 따른 제어 알고리즘을 제시하여 가변 형상에 따른 램의 이동 속도 및 위치를 제공하려 한다.