• Journal of the Korean Society for information Management
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• v.37 no.4
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• pp.181-206
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• 2020

With the popularization of open government data, Library-related open government data is also open and utilized to the public. The purpose of this paper is to diagnose the quality of library-related open government data and propose improvement measures to enhance the quality based on the diagnosis result. As a result of diagnosing the completeness of the data, a number of blanks are identified in the bibliographic elements essential for identifying and searching a book. As a result of diagnosing the accuracy of the data, the bibliographic elements that are not compliant with the data schema have been identified. Based on the result of data quality diagnosis, this study suggested improving the data collection procedure, establishing data set schema, providing details on data collection and data processing, and publishing raw data.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2004.06a
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• pp.419-424
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• 2004

Various radiation counters have been using to determine radioactivity of radwastes for disposal. A radiation counting system was set up using a radiation detector chosen in this study and its stability was investigated through the periodic determination of background and counting efficiencies in accordance with a quality control program to increase the confidence level. The average background level for the $\gamma$-spectrometer was 1.59 cps and the average counting level for the standard sample was 45248 Ops within $2{\sigma}$ confidence levels. The average alpha background level for the low background ${\alpha}{\beta}$ counting system was 0.31 cpm and the efficiency for alpha counting was 34.38%. The average beta background level for the ${\alpha}{\beta}$ counting system was 1,30 cpm and the efficiency for beta counting was 46.5%, The background level in the region of 3H and 14C for the liquid scintillation counting system was 2.52 and 3.31 cpm and the efficiency for alpha counting was 58.5 and 95.6%, respectively. The minimum detectable activity for the$\gamma$-spectrometer was found to be 3.2 Bq/$m\ell$ and 3.8 Bq/$m\ell$ for the liquid scintillation counter, and 20.5 and 23.0 Bq/$m\ell$, respectively for the $\alpha$ and $\beta$ counting system.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.325-332
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• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.

• Food Engineering Progress
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• v.15 no.4
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• pp.324-331
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• 2011

Hyperspectral reflectance imaging technology was used to predict internal quality of cherry tomatoes with the spectral range of 400-1000 nm. Partial least square (PLS) regression method was used to predict firmness, sugar content, and acid content. The PLS models were developed with several preprocessing methods, such as normalization, standard normal variate (SNV), multiplicative scatter correction (MSC), and derivative of Savitzky Golay. The performance of the prediction models were investigated to find the best combination of the preprocessing and PLS models. The coefficients of determination ($R^{2}_{p}$) and standard errors of prediction (SEP) for the prediction of firmness, sugar content, and acid content of cherry tomatoes from green to red ripening stages were 0.876 and 1.875kgf with mean of normalization, 0.823 and $0.388^{\circ}Bx$ with maximum of normalization, and 0.620 and 0.208% with maximum of normalization, respectively.

• The Korean Journal of Archival Studies
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• no.25
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• pp.91-129
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• 2010

As it grows more heavily reliant on information system, researchers seek for various ways to manage and utilize of dataset records which is accumulated in public information system. It might be needed to adjust date and enhance the quality of public administrative dataset records during transferring to archive system or sharing server. The purpose of this paper is presenting data adjustment and quality enhancement methods for public administrative dataset records, and it refers to ETT procedure and method of construction of datawarehouses. It suggests seven typical examples and processing method of data adjustment and quality enhancement, which are (1) verification of quantity and data domain (2) code conversion for a consistent code value (3) making component with combinded information (4) making a decision of precision of date data (5) standardization of data (6) comment information about code value (7) capturing of metadata. It should be reviewed during dataset record transfer. This paper made Data adjustment and quality enhancement requirements for dataset record transfer, and it could be used as data quality requirement of administrative information system which produces dataset.

• The Journal of the Korea institute of electronic communication sciences
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• v.14 no.2
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• pp.331-338
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• 2019

Video services over Internet is getting important. Since the service quality of the video service provided by streaming over Internet may be degraded, the quality assessment and management are very important. Currently the objective method based on the measured values of parameters is being widely used for video services. The subjective assessment, however, is more ideal in that the quality that is experienced by human. This paper, therefore, proposes a subjective quality management scheme for video service in a mobile environment that overcomes the limitations of the subjective method. The proposed scheme is expected to contribute to implement a more efficient quality management system for video services in a mobile environment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.102-115
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• 2017

This study, focused on customers of tourist industry events, aims to examine the influence of service quality on customer satisfaction and customer loyalty. The overall explanatory power ($R^2$) on the dependent variable 'customer satisfaction' in relation to service quality was found to be 47.1%, and the overall explanatory power($R^2$) on the dependent variable 'customer loyalty' in relation to service quality was 36.6%. The F-test, which was conducted to determine the statistical significance of the above regression equation, showed a value of 157.599, thus confirming the statistical significance of the regression equation on how service quality affects customer loyalty. The t-test, was conducted to determine the statistically significant variables of service quality of tourism industry events (t=5.359, p= .000). Furthermore, the analysis showed that customer satisfaction had a positive (+) influence on customer loyalty (t=12.554, p= .000). Therefore the hypothesis that the quality of service affects customer satisfaction and loyalty was supported. As a result, it was found that the higher the level of service quality, tangibility, reliability, responsiveness, confidence empathy, and event quality, the higher the customer satisfaction level.

• Horticultural Science & Technology
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• v.35 no.4
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• pp.446-455
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• 2017

We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.

• Current Research on Agriculture and Life Sciences
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• v.28
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• pp.69-78
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• 2010

To develop the functional noodles, powders of soybean and Gastrodine rhisoma were mixed with wheat powder. When 0-5% of soybean powder was mixed with wheat one, the characteristics of noodles was changed as follows; Along with the increasing of mixed soybean powder, L(brightness) and a(redness) value was decreased. Hardness showed increasement in all noodles added with soybean powder but, on the contrary, Cohesiveness was decreased. The content of isoflavones in noodles was increased along with the increament of mixing ratio of soybean powder. Sensory evaluation showed that the noodles with 5% of sobyean powder was significanly higher than those of no-soybean powder. At the same time, the characteristics of noodles added with Gastrodine rhisoma was evaluated. The results were as follows; As in soybean powder, L(brightness) and a(redness) value was decreased along with the increasing of mixed Gastrodine rhisoma. Compared with no-powder, hardness and Chewiness was significantly increased in 0.5% and 1.0% in soybean powder, and 0.5% in Gastrodine rhisoma one, respectively. Sensory evaluation showed that the noodles with 1.0% of Gastrodine rhisoma powder was significanly higher than those of no-soybean powder. Considering together with sensory evaluation and economic aspect, noodles with 5% of soybean powder and 0.5% of Gastrodine rhisoma to be the best ones.

• Food Science and Preservation
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• v.21 no.3
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• pp.341-349
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• 2014

The antioxidative effect and quality characteristics of different drying methods (hot air drying, far-infrared radiation drying, vacuum freeze drying) from Schizandra Chinensis Baillon were investigated. The moisture contents and water activity(Aw) contents each 4.46% and 0.38 values of the vacuum freeze drying were lower than those of other samples. A significant not difference in pH values occurred in all samples (p<0.05). The highest content $^{\circ}brix$ vacuum freeze drying was $6.60^{\circ}Brix$ respectively. The turbidity values of the samples were hot air drying 8.24 T%, far infrared radiation drying 0.32 T%, vacuum freeze drying 71.85 T%. The Hunter's L, a and b values of vacuum freeze drying were higher than those of other samples. The order of the free sugar content was glucose>fructose>sucrose, and that of the total free sugar contents were vacuum freeze drying (6.33 g/100 g) > far infrared drying (5.01 g/100 g) > hot air drying (3.73 g/100g). Antioxidant acitivy (DPPH radical scavenging, ABTS radical scavenging) and total phenol, total flavonoid, and total tannin content was highest in vaccum freeze drying than other different drying methods except nitrite scavenging ability.