• Journal of Internet Computing and Services
• /
• v.22 no.2
• /
• pp.51-58
• /
• 2021

Three degrees of freedom plus(3DoF+) and six degrees of freedom(6DoF) system, which supports a user's movements in graphical and natural scene-based virtual reality, requires multiple high-quality and high-resolution videos to provide immersive media. Previous video quality assessment methods are not appropriate for the 3DoF+ and 6DoF system assessment because different types of artifacts occur in these systems which are not shown in the traditional video compression. This paper provides the performance assessments of several quality assessment methods in 3DoF+ system. Furthermore, this paper presents a super metric, which combines multiple quality assessment methods, thereby it showed a higher correlation coefficient with the subjective quality assessment than the previous methods. Experimental results on 3DoF+ immersive video showed 0.4513 gain on correlation coefficient with subjective quality assessment compared to that of peak signal-to-noise ratio(PSNR).

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2017.06a
• /
• pp.219-222
• /
• 2017

본 논문에서는 DTV 시스템을 대상으로 PN 시퀀스를 이용한 MCLT(Modulated Complex Lapped Transform) 기반 오디오 워터마크 알고리즘에 대한 BER 및 PEAQ(Perceptual Evaluation of Audio Quality) 성능 평가를 통해 오디오 신호 압축에 대한 워터마크의 강인성 및 워터마크 삽입에 따른 오디오 품질 열화 정도를 분석하였다. 이를 위해 오디오 신호 특성을 고려한 프로그램 장르별 시험용 방송 콘텐츠를 제작하고, Lab. Test 를 위한 DTV 송수신 시스템을 구축하였다. 오디오 인코딩 비트율 변화에 따른 성능 평가 결과, 광고 콘텐츠를 제외한 평균 BER(%)에서 192kbps 비트율이 128kpbs 비트율에 비해 0.0767 더 우수한 성능을 보였다. 오디오 워터마크 삽입에 따른 객관적 음질 평가에서는 PEAQ 점수가 약 -0.2 로 원래 오디오 신호와의 품질 차이가 매우 작은 것으로 나타났으며, 또한 DTV 시스템상의 신호 압축에 의해 발생하는 오디오 신호의 품질 저하 이외에 워터마크 삽입으로 인한 추가적인 음질 저하는 거의 발생하지 않는 것으로 분석되었다.

• Journal of Korean Library and Information Science Society
• /
• v.40 no.2
• /
• pp.267-286
• /
• 2009

This study develops the LCSI(Library Customer Satisfaction Index) to measure the customer satisfaction of public libraries from 4,540 public library users in Daegu Metropolitan City area. LCSI consists of three variables; service quality divided into three primary dimensions(interaction of personnel), library resources and programs, physical environment and facilities) as independent variables, overall satisfaction and customer complaints as parameter, and customer loyalty as dependent variable. This model calculates LCSI scores at the ratio of 40% in satisfaction index to three dimensions of library service quality, 40% in overall satisfaction, and 20% in customer loyalty.

• Proceedings of the Acoustical Society of Korea Conference
• /
• 1995.06a
• /
• pp.155-158
• /
• 1995

150~7,000Hzd의 확대역 전화를 위한 전화 전송특성 설계지침으로 활용하기 위해, 확대역과 300~3400Hz 의 협대역 전화에 대한 통화품질 평가결과를 비교/분석하였다. 토화품질 평가는, 조정법에 의한 선호 라우드니스 레벨고 ㅏ동가 라우드니스 레벨 조정실험, 그리고 단음절 명료도평가로 구성되었다. 선호 라우드니스 레벨 조정실험의 결과, 협대역과 확대역 음성에 대한 피험자의 선호레벨이 각각 70.7dB 및 68.6dB로 약 2dB의 차이를, 피험자간 분산은 2.12와 6.11로 의미있는 차이를 보였는데, 이것은 음성대역의 확장에 따라 사용자들의분산이 크기 때문에 확대역 전화에서 수화음량 조절기능이 필요함을 증명한 결과이다. 그리고, 협/확대역 조건에서의 100개 단음절에 대한 명료도 실험 결과에서, 전체 명료도 점수간에는 통계적으로 의미있는 차이를 보이지 않았지만 단음절중 3,400Hz이상에서 많은 에너지를 갖는, 파열음 'ㅌ', 파찰음 'ㅈ', 'ㅉ', 'ㅊ', 그리고 마찰음 'ㅅ', 'ㅆ' 으로 시작하는 20개 단음절에 대한 부분명료도에 있어서 협대역과 확대역 조건간에 20%의 명료도 차이를 나타내었다. 또한, 비교 라우드니스 레벨 조정실험의 결과, 협대역과 확대역 사이의 평균 라우드니스 레벨 차이가 약 3.4dB (A)로 나타났는데, 이 결과는 국내 확대역 전화의 수화음량적격 설정에 지침으로 활용할 것이다.

• Annual Conference on Human and Language Technology
• /
• 2015.10a
• /
• pp.202-205
• /
• 2015

개체명 인식은 문서에서 개체명을 추출하고 추출된 개체명의 범주를 결정하는 작업이다. 기존의 지도 학습 기법을 이용한 개체명 인식을 위해서는 개체명 범주가 수동으로 부착된 대용량의 학습 말뭉치가 필요하며, 대용량의 말뭉치 구축은 인력과 시간이 많이 들어가는 일이다. 본 논문에서는 학습 말뭉치 구축비용을 최소화하고 초기 학습 말뭉치의 노이즈를 제거하여 말뭉치의 품질을 향상시키는 방법을 제안한다. 제안 방법은 반자동 개체명 사전 구축 방법으로 구축한 개체명 사전과 원거리 감독법을 사용하여 초기 개체명 범주 부착 말뭉치를 구축한다. 그리고 휴리스틱을 이용하여 초기 말뭉치의 노이즈를 제거하여 학습 말뭉치의 품질을 향상시키고 개체명 인식의 성능을 향상시킨다. 실험 결과 휴리스틱 적용을 통해 개체명 인식의 F1-점수를 67.36%에서 73.17%로 향상시켰다.

• Journal of Korean Society for Quality Management
• /
• v.50 no.2
• /
• pp.199-220
• /
• 2022

Purpose: The purpose of this study is to analyze the score data released by the Korea Institute of Curriculum and Evaluation to find out the problems with the current scoring system provided by the College Scholastic Ability Test and to suggest improvement measures to solve these problems. Methods: We calculated the descriptive statistics of the standard scores using the frequency distribution table of the standard scores and identified the characteristics of the standard scores by expressing the distribution as a graph. Also, we developed an index to evaluate whether each stanine level was stably assigned and calculated the indexes for each area/subject by using the data on the number of examinees for each level. Results: We found that the relationship of conversion from raw scores to integerized standard scores is different depending on the size of the standard deviation of the raw scores, and identified the problem that the raw score information is not fairly reflected in the calculation of the percentile and level as the two raw scores are converted to one standard score. This problem can be solved by calculating the standard score to a decimal point. Conclusion: In this study, as a way to improve the quality of the scores of the current CSAT, the standard score and percentile decimal notation, the specific regulations of the standard score and stanine level calculation method, and the expansion of the open range of the scores were suggested.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.209-218
• /
• 2005

The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.670-676
• /
• 2002

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).

• Korean Journal of Food Science and Technology
• /
• v.39 no.3
• /
• pp.260-265
• /
• 2007

In this study, the quality characteristics of retort Tteok (Korean rice cake) prepared with various dextrinization times were investigated during storage. The moisture content of the retort Tteok made with dextrinized rice was 43.19-43.34% at 0 day and there were no differences in the samples during storage. As dextrinization time increased, the L value of the retort Tteok decreased, and the a and b values increased. Again there were no differences in the samples during storage. In the texture profiles, the hardness, gumminess and chewiness of the retort Tteok increased with increasing dextrinization time for all the samples, except the ones that were dextrinized for 32 minutes. The adhesiveness of the retort Tteok increased with decreasing dextrinization time, and springiness and cohesiveness did not differ among the samples. Also, the quality characteristics showed no differences after 15 days of storage. In the sensory evaluation, color, smell and delicate taste were significantly different between the retort Tteok made with rice dextrinized over 16 minutes and that made with no dextrinized rice. The retort Tteok with rice dextrinized for 16 minutes showed the highest score in the softness. Storage times up to 120 days made no differences in the sensory evaluation measurements. These results indicate that a dextrinization time of 16 minutes seems to give the best quality to retort Tteok made with dextrinized rice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.5
• /
• pp.690-697
• /
• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.