• Journal of KIISE
• /
• v.42 no.7
• /
• pp.878-888
• /
• 2015

Software project planning includes several processes for estimating the effort required to complete software project tasks, allocating human resources to tasks, and creating a project plan. Because software planning is becoming more complicated as the size of software projects grow, it is difficult for project managers to decide on a reasonable project plan. To help them, many automatic software project planning approaches have been proposed. The approaches all focus on minimizing project duration. But if the plan is simply to minimize the duration, without considering software quality, the plan can harm the eventual software quality. In our research to create a reasonable project plan, we consider software quality as well as duration of the project, by defining a software quality score. The project manager can plan the project to maximize software quality for a specific project duration.

• Journal of Aerospace System Engineering
• /
• v.18 no.2
• /
• pp.21-28
• /
• 2024

In light of the rapid development of the space industry, there has been increased attention on small satellites. These satellites rely on components that are considered to have lower reliability compared to larger-scale satellites. As a result, predicting reliability becomes even more crucial in this context. Therefore, this study aims to compare three reliability prediction techniques: MIL-HDBK-217F, RiAC-HDBK-217Plus, and FIDES. The goal is to determine a suitable reliability standard specifically for nano-satellites. Furthermore, we have refined the quality assurance factors of the manufacturing company. These factors have been adjusted to be applicable across various industrial sectors, with a particular focus on the selected FIDES prediction standard. This approach ensures that the scoring system accurately reflects the suitability for the aerospace industry. Finally, by implementing this refined system, we confirm the impact of the manufacturer's quality assurance level on the total failure rate.

• Journal of the Institute of Electronics and Information Engineers
• /
• v.52 no.7
• /
• pp.143-152
• /
• 2015

The 'Quality Competitiveness Index' (QCI) is defined as an quantitative and disinterested indicator that measures and compares the quality of products across the world. The purpose of this study is to suggest the 'Quality Competitiveness Assessment Model' (QCAM) and calculate QCI of a popular UHF RFID Label tag (Global ISO 18000-3C supported) available these days in a global apparel market. The model was based on KS-QEI(Korean Standard-Quality Excellence Index), and was composed with the following 4 evaluation categories, a process capability test, an environmental reliability test, a durability test and a design margin test. The QCI score can be calculated with the following formula, using the weighted arithmetic mean between a score of each evaluation category ($X_1$, $X_2$, $X_3$, $X_4$) and each weight($w_1$, $w_2$, $w_3$, $w_4$). The actual weights was determined by an result of AHP survey to which was conducted for the related Industry-University-Institute experts. The proposed index shows the results of comparisons with global competitor's products as well as the high-quality domestic RFID label tags. In addition, it will play an important role for manufacturers when developing their future products.

• Journal of the Korea Institute of Building Construction
• /
• v.24 no.2
• /
• pp.239-248
• /
• 2024

The adjustment in guidelines for quality certification of recycled aggregate permitted the Quality Control Manager of a company specializing in recycled aggregate quality certification to concurrently assume the role of Environmental Management Manager. Analysis of the outcomes from the 2023 recycled aggregate quality certification follow-up management audit conducted by the certification agency revealed that in 95 out of 242 cases, constituting approximately 39% of the total cases, individuals held concurrent positions. Following the regulatory revision, there has been a notable proliferation of concurrent roles across various enterprises. Concerns arose regarding the potential neglect of quality control for certified recycled aggregates in comparison to scenarios where individuals are solely responsible for specific duties related to quality and environmental management. Audit results encompassing six aspects, including waste management, were evaluated on a scale of 6 points. A comparative analysis was conducted between the outcomes of 147 cases managed by dedicated personnel, as previously practiced, and 95 cases managed by individuals with concurrent roles. Although the average score of the latter group was marginally lower, no statistically significant disparity was observed between the two groups. Consequently, apprehensions regarding the oversight of quality control stemming from the allowance of concurrent roles appear unfounded. Within the context of recent regulatory revisions, permitting concurrent roles in managerial capacities is deemed an appropriate relaxation of regulations.

• Food Science and Preservation
• /
• v.15 no.6
• /
• pp.796-803
• /
• 2008

To aid in manufacturing, this study investigated quality characteristics of onion Jangaji during maturation at 0C, 10C, 20C and room temperature. [Please check that the rewriting of the previous sentence retains the intended meaning]The $^{\circ}Brix$ of onion Jangaji and the maturation solution were 1516% at the end of the maturation process. The salinity of onion Jangaji and the solution increased, and the pH declined to 3.934.31 during processing. The L, a and b color values of onion Jangaji and the solution changed slightly. The total acidity of onion Jangaji and the solution rose slowly. The texture (hardness, fracturability, adhesiveness, cohesiveness, springiness, gumminess and chewiness) of onion Jangaji was determined using a texture analyzer, and varied with storage temperature. In the sensory evaluation of onion Jangaji, low temperature storage gave higher acceptability ratings than room temperature with respect to taste, color, flavor, texture and overall acceptability.

• Food Science and Preservation
• /
• v.17 no.4
• /
• pp.487-493
• /
• 2010

This study was conducted to evaluate quality characteristics of white breads with Acanthopanax senticosus extract(ASE) (0, 25, 50, 75 and 100%). Addition of ASE significantly decreased L-value, and increased a and b-values. Compared with the control bread, specific volume of bread added with ASE was increased. The cohesiveness, springiness and gumminess of the breads added with ASE were higher than those of the control group. Also, a sensory evaluation was carried out in terms of acceptability(color, flavor, taste, texture and overall acceptability). Taken together, the 50% treatment ranked the highest evaluation values, as compared to other treaments. Accordingly, to improve the quality of bread, it is recommendable to add ASE to the 50% level in substitution for water in making a loaf of bread. After all, this study was to confirm the possibility of ASE's utilization as natural materials containing the functional substance.

• Korean journal of food and cookery science
• /
• v.16 no.6
• /
• pp.511-520
• /
• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1324-1332
• /
• 2016

The effects of different hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM), on bread quality characteristics were investigated. The composite flour used for bread production consisted of 80% bread flour and 20% rice flour with 1% different hydrocolloids based on baker's%. Loaf volume, specific loaf volume, baking and cooling loss rate, moisture content, crumb texture and color, and sensory evaluation were determined. Breads containing HPMC and GM showed the highest loaf volumes, but the difference was not significant. Bread containing GM showed the lowest baking and cooling loss rate (7.03 and 7.78%, respectively), and the highest moisture content. Breads containing HPMC and GM showed increased springiness and decreased hardness based on texture profile analysis. Cohesiveness, chewiness, and gumminess of breads containing GM and HPMC showed their lowest values, whereas breads containing XG revealed their highest values. Bread with HPMC showed lightest coloured crumbs. In the sensory evaluation, bread containing GM and HPMC presented their highest scores, whereas bread containing XG showed the lowest scores. Overall, HPMC and GM significantly and positively affected quality characteristics of bread.

• Food Science and Preservation
• /
• v.21 no.5
• /
• pp.668-675
• /
• 2014

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.11 no.11
• /
• pp.4449-4454
• /
• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of scattered-flower ladybell powdered brown rice Dasik prepared with four kinds of sugars. We noted that the luminance of control sample was higher than that of BRSM and BRIM, but similar to BRFM sample. In Hunter's a of control were higher than those of BRFM and BRFM, but similar to BRSM sample. In Hunter's of b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness and cohesiveness were detected. The hardness, gumminess, chewiness of control sample were lowered than those of BRSM and BRIM. The case of sensory evaluation, there were taste and texture of control sample were higher than those of BRSM and BRIM, but BRFM. And the overall quality of BRFM was significantly higher than those of BRSM and BRIM, but control sample.