First, in order to improve selecting method of quality characteristic level desired by customers, S/H(Signal-to-Noise) ratio of Taguchi in larger-the-better characteristics was applied. Second, the Matrix classification standard of ACE(Attribute Categorization Evaluation) is presented using KANO model on difference analysis of importance and satisfaction through questionnaire from customers. This is for reflecting the diverse EC which customers want in EC quality sufficiently. Also, establishing sales point will be helpful in business strategy through presenting types that are able to decide planning quality. Third, the important measure of EC about correlation among quality characteristics and a new weight o( EC are calculated depending on importance of EC and the weight of customer attribute and materials of relationship matrix through correlation matrix analysis.

건축물의 인조석 외장재를 생산하고 업체의 품질분석을 하기 위한 연구과제이다. 인조석은 자연석과 동일한 구성성분으로 거의 완벽한 자연석 그대로의 자연스러운 질감과 아름다움이 함께 하며 다양한 종류의 패턴과 세련된 색상 그리고 품위 있는 질감으로 최상급 건축마감재로 선택되어지고 있다. 하지만, 고유기술 및 관리기술의 미흡으로 제작과정 자체가 원시적이며, 제품의 신뢰성 자체를 객관적으로 보증 받을 수 있는 기준이 마련되어 있지 않다. 그리고 본사에서 생산하고 있는 외장재용 인조석은 KS규격도 전혀 이루어져 있지 않을 뿐만 아니라, 자체 시험 자료가 전혀 이루어져 있지 않는 관계로 새로운 로트를 장착했을 때 골재, 안료 및 혼화재 간의 배합비를 어떻게 구성하여야 할 것인가를 순수 기술자의 know-how에만 의존해야 하는 실정이다.

누룩에서 분리한 Rhizopus japonicus T2, Aspergillus oryzae L2 및 Hansenula sp. BC26을 밀기울에 접종 및 배양하여 제조한 개량누룩으로 양조한 탁주와, 기존의 발효제인 시판누룩 및 쌀입국으로 양조한 탁주의 이화학적 특성과 관능적 특성을 비교 조사하였다. 총산함량은 시판누룩 술덧 0.88%, 쌀입국 술덧 0.47%, 개량누룩 술덧 0.39%이었고, 알콜함량은 개량누룩 술덧 15.5%, 쌀입국 술덧 15.1%, 시판누룩 술덧 9.0%이었다. 환원당함량은 시판누룩 술덧 2.80%, 개량누룩 술덧 1.24%, 쌀입국 술덧 0.80%이었고, 아미노산함량은 개략누룩 술덧 0.55%, 시판누룩 술덧 0.47%, 쌀입국 술덧 0.23%이었으며, 주박량은 시판누룩 술덧 4.14%, 쌀입국 술덧 2.80%, 개량누룩 술덧 1.51%이었다. 개량누룩 탁주와 시판누룩 탁주는 부유물이 매우 느리게 침전되었지만 쌀입국 탁주는 빨리 침전되었다. 색이 좋은 순위는 개량누룩 탁주, 시판누룩 탁주, 쌀입국 탁주이었고, 향 및 맛이 좋은 순위는 개량누룩 탁주, 쌀입국 탁주, 시판누룩 탁주이었다. 이상의 결과로 볼 때 개량누룩 탁주가 시판누룩 탁주나 쌀입국 탁주보다 품질이 좋은 것으로 판단되었다.

Time-temperature relationship and microbiological quality were assessed and critical control points were identified through hazard analysis during the phases of production in two different packaged meals (Dosirak) manufacturing establishments (A, B:Kim Pab). Microbiological tests on foods, equipments and utensils were done according to standard procedures and included total plate count, coliforms and fecal coliforma. The results of the study are summarized as follows : time-temperature control management was needed because timetemperature abuse more than 8 hours at dangerous temperature zone (5-60℃) was observed from pre-preperation to distribution phase; Poor sanitary practices of employees were observed in hand washing and using disposable gloves; Microbiological analysis results of equipments and utensils showed possible cross-contamination risks when foods were contacted with them; Kim Pab needed thorough quality control because it included various mixed ingredients of cooked and uncooked and had many apportunities of cross-contamination either by equipments or hands through whole production processes.

Spring sown oat crops were grown during early March to late June in 1993~1994. The crops were harvested at different stage of maturity to determine the yield performance, chemical components and net energy value of the plants for silage utilization. The p

In order to improve the quality of Takju, the effect of combined use of Aspergillus oryzae and Aspergillus kawachii in brewing was investigated. The quality of Takju which was brewed by the combined use of Aspergillus orytae CF7-koji and Aspergillus kawachii CF1-koji in equal amount was better as compared with that brewed by existing method using Aspergillus kawachii-koji only as koji. But the good result did not obtained when the koji was made by mixed culture of Aspergillus CF7 and Aspergillus kawachii CF1.