• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.133-147
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• 1987

The sensory quality characteristics of 7 different types of Korean traditional tea products were analyzed. For the standardization of sensory testing condition, the optimum drinking temperature were measured with 50 students, and all the samples tested were found to fall in the range of $60-70^{\circ}C$. The optimum concentrations of tea for drinking were generally met with the amount recommended by the producer. A total of 45 sensory describing terms expressing the taste, odor, and mouthfeel were collected. Using the sensory describing terms as the character notes, flavor profile analysis was made for each tea product with 8 members of trained panel. The differences in quality characteristics of 29 test samples were evaluated and shown in the chart constructed by the quantitative descriptive analysis method.

• Journal of Bio-Environment Control
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• v.9 no.2
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• pp.115-119
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• 2000

Oak mushroom(Lentinus edoes(Berk) Sing) is one of the most important edible mushrooms, and its production has been rapidly increased due to nutritional and medicinal effects. In this study, climatic factors during the growing period of high-quality oak mushroom were analyzed and environmental factors affecting the quality of oak mushroom were discussed. Three places(Changheung, Puyo and Wonj) as mass producing areas of high-quality oak mushrooms and the 15 days of the growing period in 1997-1998 were selected. Major climatic factors for analysis were average air temperature, average relative humidity, ranges of daily air temperature, relative humidity, and wind speed. During the period, th daily average air temperature was $7~20^{\circ}C$ with the diurnal air temperature($7~20^{\circ}C$) and nocturnal air temperature($0~-2^{\circ}C$). The relative humidity ranged between 50 and 70% with the range of daily relative humidity(40~60%). Wind velocity was 1~4m.$s^{-1}$, From the results, it is concluded that the growing environmental conditions for high-quality oak mushroom differed from the optimum conditions for the high productivity of oak mushroom; environmental conditions such as wide ranges of air temperature and relative humidity, low humidity and wind speed might affect the emergence of high-quality oak mushroom.

• Proceedings of the Korean Statistical Society Conference
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• 2004.11a
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• pp.35-39
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• 2004

본 연구에서는 통계의 품질을 평가하기 위한 품질지수 문제를 다루었다. 최근 제조업 부분에서 널리 이용되고 있는 '6-시그마'기법의 적용 가능성을 살펴보았다. 그리고 1999년 네덜란드 통계청의 Booleman과 Brakel(1999)에 의해 제안된 방법을 소개하였고, 이 방법을 개선하기 위해 2차 손실함수에 의한 평가방법을 살펴보았다. 손실함수에 의한 품질평가는 품질이 목표치를 벗어날 때, 급격히 만족도(품질)가 떨어진다는 현실성을 제대로 반영하였고, 사용자가 차원에 따라 지수공식을 다르게 적용하지 않아도 되는 장점을 가지고 있다.

• VENDING MACHINE INDUSTRY
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• no.autumn
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• pp.57-61
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• 2000

컵음료자판기가 보다 위생적이고 신뢰성 있는 품질위생을 확보할 수 있도록 하기 위한 산학협력 체계가 본격 마련되어 지난 6월 중순부터 연구개발 활동에 돌입했다. 그간 보건복지부 연구과제로 지정되어 학계 연구팀이 연구조사를 진행해 온 $\lceil$컵음료자판기 위생 및 품질위생 개선$\rfloor$ 프로젝트 중 3차 최종연구 과정에 협회가 산업계를 대표하여 참여하게 된 것. 이번 3차 연구는 산업계가 본격적으로 참여, 2차 연구까지 진행된 결과를 바탕으로 위생성 향상의 실질적인 방법들을 기술에 접목시키게 된다. 따라서 이번 연구는 산업계에 큰 중요성을 갖는다. 그간 도출된 위생성 문제에 대해 성공적인 개선방향을 모색할 수 있다면 컵음료자판기의 입지와 소비자 신뢰도가 대폭 향상될 수 있게 된다. 이번 란에서는 산업계와 학계가 강력한 의지를 가지고 추진 중인 연구개발사업의 세부 내용을 살펴보는 시간을 마련했다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.149-152
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• 2022

최근 전기차의 기술 발전이 급속도로 증가함에 따라 이차전지의 수요가 증가하게 되었다. 그로인해 다량의 고품질 전지를 생산하기 위해 제조 공장이 가동되고 있지만 생산된 전지의 품질의 핵심이 되는 화성공정의 에이징 과정 진행 중 온도 관리에 실패할 경우, 전지의 폭발 및 화재의 위험이 있다. 본 논문은 이차전지를 생산하는 에이징 공정의 효율적인 온도 관리를 위해 목업 모형을 만들어 온도 센서를 통한 온도 수집 및 모니터링 시스템을 개발하고, 공조기 바람을 통해 전지의 온도가 변화하는 속도를 계산하고, 이상온도에 도달해 고온의 상태가 되었을 경우 주변 전지로 전달되는 열을 시뮬레이션 통한 효율적인 공조 대책을 제시하여 이차전지 생산의 품질 향상과 화재 예방을 통해 전기차 생산에 따른 리튬이온 전지의 수요 해결에 기여한다.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.739-750
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• 2023

The quality certification for recycled aggregate is governed by the Construction Waste Recycling Promotion Act, overseen by the Ministry of Environment. The specific criteria for this certification are detailed in the Regulations on Quality Certification and Management of Recycled Aggregate, a mandate of the Ministry of Land, Infrastructure, and Transport. These regulations were initially enacted on April 10, 2006, and have undergone a total of 16 revisions to date, the most recent being on December 23, 2021. This paper delves into the revision history of these pivotal regulations pertaining to quality certification over the past 17 years, with a particular focus on the latest revision, which encompasses significant changes, including those in follow-up management. This analysis aims to aid stakeholders in the recycled aggregate sector, including 402 certified companies, in comprehensively understanding the government's strategic direction for quality certification and to encourage the recycling of construction waste by bolstering the quality certification process.

• Journal of Mushroom
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• v.18 no.3
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• pp.254-259
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• 2020

Grifola frondosa is a promising new kind of cultivated mushroom owing to its excellent taste and functionality. However, more research is required to determine its value. In this study, the effects of pretreating Grifola frondosa tea by drying, steaming, and warming, on quality characteristics and antioxidant activities were analyzed. There was no difference in sugar, soluble solid, and nitrogen content between dried and steamed tea. The color of the warm pretreated tea was the darkest, and the amino acid content was 462.9 mg/L, which was 1.8 times higher than that of the other pretreatments. Moreover, the warm pretreated tea had the highest total polyphenol and flavonoid content, 14.6 mg/g and 2.2 mg/g, respectively. DPPH and ABTS radical scavenging activities significantly increased with the increase of phenolic compounds. Warming pre-treatment slightly increased the taste preference to 7.0. In conclusion, warming Grifola frondosa before drying was confirmed to improve the extraction of nutrients, antioxidants, and taste preference.

• Food Science and Preservation
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• v.24 no.1
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• pp.21-26
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• 2017

This study was performed to determine the effects of preconditioning process (Con, roasting; SR, steaming and roasting; HDR, hot air drying and roasting; SHDR, steaming hot air drying and roasting) and roasting on the antioxidant and physicochemical properties of acorn (Quercus species) tea. Each sample was extracted in $95^{\circ}C$ hot water for 5 min. The color values of lightness and yellowness were the highest in HDR, and redness were the highest in the control. The total sugar content was the highest in SHDR. Total polyphenol and total flavonoid contents of HDR tea were higher than those of teas prepared by the different processes. DPPH and ABTS radical scavenging abilities of HDR were 75.66% and 98.16%, respectively, which were higher than those of other teas. In the sensory evaluation, HDR tea was ranked significantly higher than other teas in terms of flavor, taste and overall acceptability. Finally, acorn tea treated with drying was superior to other treatments in antioxidant and quality properties. The result suggests that HDR can be applied to acorn tea to achieve better quality and functionality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.1
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• pp.74-80
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• 2021

This study investigated the process quality level of a K5 gas mask, which recently acquired its operational capability, through statistical process analysis for the mass production stages and their lots. The tensile adhesion strength was the only operating requirement in the manufacturing process of the K5 gas mask. For this purpose, the results of tensile adhesion strength between the lens and facial rubber during the initial and second mass production stages were analyzed using conventional statistical and statistical process analysis methods. The conventional statistical results indicated that the second mass production stage was better than the initial mass production stage. In cases of a control chart and process capability of tensile adhesion strength, the process quality level was also improved by following the mass production stages. The improvement was caused by process stabilization and work skill elevation. These results and methods are expected to be conducted and utilized in the third mass production stage. Moreover, quality improvement of K5 gas mask mass production can be achieved using the Lean 6 sigma procedure, MDAIC (Define, Measure, Analyze, Improve, Control).

• The Optical Journal
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• s.142
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• pp.39-39
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• 2012

(주)이오시스템이 지난 9월 20일 국방기술품질원 강당에서 진행된 '2012년 1차 DQ마크(Defense Quality) 인증서 수여식'에서 단안경 야간투시경에 대한 품질보증 DQ마크를 획득했다. DQ마크 인증은 방위사업청이 국내 납품 실적에도 불구하고 수출 실적의 부족으로 마케팅에 어려움을 겪고 있는 방산업체를 지원하기 위해 수출 잠재력이 우수한 방산 제품에 DQ마크를 부여해 기술력 및 품질을 정부가 인증하는 제도다. 지난 2012년 1월 2일 'DQ마크 인증제도 운영규정'의 제정에 따라 정식 운영이 시작됐으며, 국방기술품질원이 방위사업청으로부터 국제적인 기준(ISO/IEC 17042)에 따라 DQ마크 인증기관으로 공식 지정받은 바 있다.