This study aims to propose new grading standards that can be applied to AI-based automatic sorting machines, reflecting current distribution and consumption trends. The current domestic grading standards for onions in South Korea are based on the “Agricultural and Fishery Products Quality Control Act”. They classify onions based on criteria such as uniformity, shape, color, and the presence of foreign matter. Onion grading standards are divided into four categories based on bulb diameter and weight. However, in the actual domestic market, onions are distributed according to a five-grade classification based on bulb diameter. Therefore, this study classified onions into eight grades, reflecting current distribution and consumption trends in the domestic market. These grades are applicable to AI-based automatic sorting machines. Marketable onions were classified into A1 (extra large) to A5 (extra small) based on the diameter of a single bulb. Onions used for non-marketable purposes (processing) were classified as grade B. Additionally, grade C and grade D were designated for processing and disposal, respectively. By establishing quality grading classifications that align with current distribution and consumption market trends as well as the operational characteristics of AI-based automatic sorting machines, we can expect improvements in work efficiency and reductions in distribution costs. Following this study, it will be necessary to establish comprehensive quality grading standards that include both external criteria (such as bulb weight and size) and internal criteria (such as detection of internal decay and disease occurrence).

In contemporary society, consumers increasingly demand foods that provide health benefits and satisfy taste. As a result, the importance of functional foods has risen, particularly in the development of functional bread using various ingredients. This study examines the impact of different functional ingredients on bread quality, including plant-based components like vegetables, fruits, and grains, as well as animal-derived materials, medicinal herbs, and other additives. The study evaluates changes in the physical, chemical, and sensory properties of bread dough. Plant-based ingredients improved the color, flavor, and texture of the bread, enhancing its overall sensory quality. They also increased water absorption in the dough, improving its appearance and texture. Animal-derived ingredients, especially from insects, enhanced the physical properties and nutritional value of the dough. Medicinal herbs significantly boosted the bread's nutritional value and health benefits through antioxidant and anti-inflammatory properties. The findings show that functional additives play a crucial role in improving bread quality, providing valuable data for the development of functional foods that meet modern consumer demands for health benefits and good taste.

This study was conducted to evaluate quality and anthocyanin content of ‘Tarocco’ orange fruit in order to support early harvest. Harvest times were set at 280 days after anthesis (DAA), 300 DAA, and 320 DAA (conventional harvest). The fruits were classified as those having an intense reddish color or a yellowish orange color in the rind. The fruits were stored during 45 days at 8oC, for low temperature storage, or 18oC, for room temperature storage in winter. The changes in the fruit quality were measured at 15-days interval. The reddish rind fruit had slightly higher sugar content than the orange fruits with yellowish rind, but had similar acidity. A sugar content of 13.0 oBrix or more was recorded for fruits harvested 280 DAA with 45 days of low-temperature storage. A similar finding was recorded after 15 days of low temperature storage for the fruits harvested 300 DAA with 30 days for the conventional harvest. The anthocyanin content was higher for fruits with later harvest time (37.8 mg·L-1) and longer storage period in both low and winter room temperatures (25.2-53 mg·L-1 and 10.3-51.9 mg·L-1, respectively). For all harvest periods, the peel and juice color intensity increased after 15 days of low temperature storage and remained constant regardless of the storage temperature. The result indicated that the fruit quality and anthocyanin content of fruits harvested 300 DAA was better than fruits harvested 320 DAA (conventional harvest), stored 15 days at 8oC or 30 days at 18oC after harvesting 300 DAA.

지구온난화 완화를 위한 노력이 전 세계적으로 계속되고 있는 가운데 우리나라는 2030년 온실가스 배출량을 Business As Usual (BAU) 대비 37% 감축하는 목표를 설정하고 이산화탄소 순 배출 제로 달성을 목표로 하는 ‘2050탄소중립 시나리오’를 발표하였다. 이러한 상황에서 케나프 (Kenaf)는 높은 탄소흡수율과 빠른 성장으로 인해 대체 해결방안으로 제안된다. 시료선정에 대한 분석결과, 케나프 잎은 질소 함량이 높아 적합하지 않은 것으로 나타났고, 줄기와 잎-줄기 혼합 케나프는 Biomass-Solid Refuse Fuel (Bio-SRF) 등급을 충족했다. Bio-SRF 등급을 만족하였지만, Bio-SRF 등급으로 이용할 수 있는 활용처가 뚜렷하지 않다. 따라서 케나프의 연료품질을 반탄화 공정을 통해 개선하여 보다 효율적으로 활용하고자 한다. 반탄화 공정의 공시재료로 줄기만 사용하는 것보다 시료 이용률이 높은 잎-줄기 혼합 케나프를 선택하였다. 반탄화 공정은 여섯가지의 공정 온도 (200·210·220·230·240·250℃)와 다른 세 가지 공정 시간(20·30·40 min)에서 수행되었다. 반탄화 공정결과, 공정시간이 길수록 230℃, 240℃, 250℃ 온도에서 질량감소가 크기 때문에 에너지수율이 낮았다. 따라서 본 연구에서는 200℃·20 min, 200℃·30 min, 210℃·20 min, 220℃·20 min의 에너지 수율이 높고 질량감소가 작아 최적 반탄화 공정 조건으로 선정하였다.

도시가 발전하고 위생적이고 안전한 환경을 구축하기 위하여 지하 공간의 활용은 필수 불가결한 사항이다. 지하 공간의 개발이 진행될수록 시설물의 위치 관련 정보를 취득하고 관리하고자 다양한 기법이 적용되고 있으나, 현장에서 적용할 수 있는 정확한 정보는 부족한 실정이다. 본 연구에서는 이러한 지하시설물의 정보를 정확히 관리하고, 신뢰성에 기반한 현장 작업이 가능하도록 지하시설물 정보 품질 등급제의 세계적 현황을 조사하고 분석하였다. 연구 결과 정보 관리 선진국의 경우 지하시설물 정보에 대한 등급제를 통해 신뢰성에 기반한 관리가 이루어지고 있었으며, 이를 통해 활발한 현장 적용이 가능하였다.

The environmental changes in the Korean cosmetic medical service industry in the 21st century are forming intense competition among medical institutions due to the quantitative expansion of its market. For stable growth of the cosmetic medical service industry, continuous quality improvement is necessary based on empirical research on the quality of cosmetic medical services rather than external expansion. The purpose of this study is to classify the quality attributes of cosmetic medical service using Kano model and to derive the degree of satisfaction and dissatisfaction of each quality attributes through Customer Satisfaction Coefficient (CSC). Through this, the study identified strategic priorities and suggested specific step-by-step approaches and quality improvement priorities that can increase customer satisfaction using the Potential Customer Satisfaction Improvement Index (PCSI Index). Based on SERVPERF, this study used measurement tools consisting of five dimensions : tangibles, reliability, responsiveness, assurance, and empathy. In addition, it was used of measurement items reconstructed into positive, negative, and satisfaction questions for Kano model analysis, CSC analysis, and PCSI Index analysis. A total of 300 medical consumers who experienced cosmetic medical services for the past one year in medical institutions such as plastic surgery and dermatology were collected with convenient sampling. As a result, urgent items for improving the quality of service using the PCSI Index, ‘Consideration for customer benefits’ in empathy category was followed by ‘Immediate help’ and ‘Sincere response’ in responsiveness category, and ‘Understanding customer needs’ in empathy category, respectively. That is, it is required to improve human service quality attributes such as empathy and responsiveness rather than physical service quality attributes. This study contributes practically in that it provides specific and discriminatory approaches to improve customer satisfaction on cosmetic medical service quality and suggests improvement priorities.

PURPOSES : In this study, we evaluated the quality levels of abrasion resistance and freeze-thaw resistance to the surface layer (colored layer) by using an overseas abrasion resistance test method to confirm the quality suitability of the concrete block surface for a domestic production permeable block. METHODS : In this study, a new evaluation item for increased durability apart from the quality standard of the permeable block was considered, namely, evaluation of the durability of the surface layer and the freeze-thaw resistance of the permeable block itself by EN 1338, ASTM C 779, 994, and GR 4009 (KS F 4419). RESULTS : The abrasion resistance test for the permeable block revealed that there were relative differences according to the different test methods. However, it was observed that if the ASTM C 779 test results did not meet the wear resistance quality standards, it did not satisfy ASTM C 944 and EN 1338. The ASTM C 779 test result was analyzed to have the highest objectivity and discernment, and this test method was proposed as a permeable block wear test method. In addition, the freeze-thaw resistance test method by the GR 4007 standard can be measured by strength, so it is possible to evaluate the resistance of the permeable block through this test method. CONCLUSIONS : The abrasion resistance test and freeze-thaw resistance test can contribute to the improvement of the permeable block when added to the current quality evaluation tests.

PURPOSES : This study was conducted to analyze the problems of the permeable block by objectively evaluating the quality of the permeable block and providing basic data to improve the quality and construction defect of the permeable block pavement in accordance with the continuously increasing demand of the permeable block. METHODS : In this study, we evaluated the current quality standard suitability of nine products to evaluate the current quality level of domestic production permeable blocks. The evaluation items were evaluated for surface layer thickness, block dimension, strength, and permeability coefficient, and the Korea Standard suitability for these evaluation items was analyzed. In addition, a three-dimensional finite element analysis was conducted to determine the effect of vehicle load on the deformation of block pavement structure. RESULTS : The results demonstrated that the surface layer (colored layer) thicknesses of domestically produced permeable block products were different according to the quality standards, and the dimensions were evaluated to be excellent for domestic permeable blocks currently being produced and delivered. In addition, the strength and permeability coefficient evaluation result demonstrated that all products meet the strength and permeability coefficient quality standards, but the correlation between these strengths and permeability coefficients is not high. The quality standard of strength and permeability coefficients is evaluated as being sufficiently achieved by domestic production technology. CONCLUSIONS: The intensity and permeability coefficients measured in this study were in line with the quality standards; however, the variable coefficient was found to have a significant difference in the quality control level from a maximum of 26% to a minimum 1.7%.

Among service industries of knowledge based economic era, the roles of educational service field are becoming more important and standard of educational service makes a direct effect on economic development and social growth. Therefore, accurate measurement of service quality is the most important assignment and the measurement of the service quality remains difficult assignment. So, this researcher classified quality attributes applying weighted value and found potential satisfaction level(PSL) and potential customer demand improvement index(PCDI) for trainees participating in national manpower business so as to suggest measurement of service quality and easiness of use and then, calculated satisfaction position and opportunity cost by quality factor with Taguchi’s loss fraction. And, improvable satisfaction level was measured, opportunity cost by degree of customer dissatisfaction was quantitatively measured, and a model that can indicate with economic factors was suggested. In addition, methodology of measuring quality cost that can be reduced by quality improvement and direction of strategic decision-making for deciding items to be improved preferentially were suggested with qualitative index that can indicate the degree of customers’ dissatisfaction by loss.

급속열분해 바이오오일은 사용 용도를 제한하는 바람직하지 않은 많은 특성을 가지고 있다. 낮은 산도, 불안정성, 수분과 산소 함량, 부식성 증가, 저장동안에 중합 및 낮은 발열량이 적용을 제한하는 주요 특징이다. 에스터 반응을 이용한 공비 수분 제거는 이 모든 특성을 개선할수 있다. 본 연구에서는 바이오오일의 특성 변화를 알아보기 위하여 0.3～1.4 mm 크기의 신갈나무 시료 500 g을 550℃에서 2초 동안 급속열분해하여 바이오오일을 제조하였다. 제조된 바이오오일을 감압(100 hPa) 조건에서 30 min 동안 비휘발성 알콜인 n-butanol 처리하였다. 제조 오일의 수분, 점도, 고위발열량, 산도, FT-IR 및 GC/MS을 분석하였다. 수분은 91.4 % 감소(from 31.5 % to below 2.7 %), 점도는 65.8 % 감소 (from 36.5 to 12.5 cP), 발열량은 96.8 % 증가(from 3,918 to 7,712 kcal/kg), 산도는 1.3 증가했다 (from 2.7 to 4.0). FT-IR 및 GC/MS 분석결과 불안정한 산성물질, 알데히드, 케톤 및 저급 알콜이 안정된 목표 물질로 변환한 것으로 나타났다. 특히 실험 수행 과정에서 급속열분해 바이오오일의 수분 함량이 상당히 감소했다. 이렇게 개선된 품질 개선된 급속열분해 바이오오일은 표준보일러와 열병합발전소 (CHP)의 연료로 이용이 가능하다.

시대적 흐름에 따라, 미래지향적인 통일관, 안보관 및 올바른 북한관의 정립을 위해 통일교육에 대한 관심이 점차 높아지고 있다. 통일에 대한 교육을 전적으로 담당하고 있는 통일교육원의 e-러닝 통일교육은 다양한 수요에도 불구하고 공무원, 교원 등 교육 대상자가 한정적인 문제가 있다. 또한 4차 산업 혁명과 정보화 시대에 발맞춰 통일교육은 시대의 흐름에 맞게 변화해야 한다. 본 연구에서는 통일교육 원의 e-러닝 콘텐츠 품질분석을 통하여 문제점을 진단하고 결과에 따른 개선방안을 제시하고자 한다. 이러한 목적을 가지고 실시한 e-러닝 콘텐츠 품질분석의 결과는 첫째, 학습내용은 최신성, 난이도 및 분량이 적절한 것으로 나타났다. 둘째, 학습지원 측면에서는 학습과 관련된 추가 보충자료를 제공하지 않는 것으로 나타났다. 셋째, 교수설계 부분은 학습목표 제시가 명확하지 못하고 학습활동이 제한적인 것을 확인할 수 있었다. 넷째, 사용자 편의성에 있어서는 일정한 UI의 사용으로 학습자들이 적응하기 쉬운 환경을 조성하였다. 다섯째, 학습환경에서는 모바일러닝에 적합한 콘텐츠 제작과 시스템지원이 필요했으며, 여섯째, 학습자의 상호작용성 부분은 부족한 것으로 나타났다. 마지막으로 평가는 좀 더 다양한 평가 준거가 필요하다는 의견이 있었다. 이에 따른 개선방안으로 e-러닝 환경에서의 콘텐츠뿐 만 아니라 변화하는 교육환경에 따라 모바일러닝에 적합한 콘텐츠를 제작해야하고, 학습자의 교육 효과성과 밀접한 상호작용을 고려한 e-러닝 콘텐츠의 제작이 필요하다.

With the recent development of manufacturing technology and the diversification of consumer needs, the process and quality control of production have become more complicated. In particular, due to the nature of domestic manufacturing companies that rely on foreign manufacturers for most of their manufacturing facilities, the need for their own data analysis and manufacturing support applications is increasing and research has been conducted in Korea. This study proposes integrated process and quality analysis platform supporting analysis template considering manufacturing big data DB interworking and data characteristics. In addition, the platform is implemented in two versions, web and CS, in consideration of user accessibility.

Recently, service quality must reflect several demands of customers who show rapid and various changes so as to be compared with the past. So, objective and rapid methods for them are necessary more. For them, first of all, service company must calculate their standard of service quality accurately by measuring service quality exactly. To measure service quality accurately, this researcher collected and analyzed data by survey for customers who are customers of logistics services, grasped potential satisfaction standard(P) by 5 point Likert scale and one survey for accurate classification of quality attributes through weighted customer satisfaction coefficient changing quality attributes by developing the study on Kano model and Timko's customer satisfaction coefficient, and suggested Potential Customer Satisfaction Improvement index(PCSI) for examining the improvement of customer satisfaction so as to utilize them as an index of differentiated and concrete measurement of service quality.

이 연구는 초음파 에너지의 공동현상(Cavitation)을 이용하여 선내 제조된 혼합연료유의 문제점을 개선하고 혼합연료유의 안정적인 사용이 가능하도록 하여 선박운용비의 상당부분을 차지하는 연료비를 절감하고자 한다. 실험은 선내 혼합연료유 제조 방식을 모사하여 선박용 연료유 M.G.O(Marine Gas Oil)와 MF-180(Marine Fuel-oil 180)를 각각 부피비 기준으로 0.25:0.75 및 0.75:0.25 비율로 혼합하였으며 초음파 처리장치를 이용하여 혼합연료유에 초음파 에너지를 직접 조사하여 초음파 에너지가 혼합연료유에 미치는 영향에 관해 고찰하였다. 실험결과, 선내 혼합유 제조시 보고되었던 문제점을 확인하였으며, 혼합시료유의 초음파 조사 후 잔류탄소량은 최대 28.4 % 감소하였다. 또한, 잔류탄소량 감소 및 분산 안정성 분석결과를 토대로 초음파 에너지에 의한 캐비티의 붕괴압이 연료입자 미립화에 효과가 있고, 중질연료유가 많이 함유된 혼합연료유의 일시적인 가용성을 높일 수 있을 것으로 판단되었다.