• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.527-530
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• 2004

Adulteration of sesame oil using near infrared (NIR) spectroscopy was determined. Vegetable oils including sesame oil were scanned on the NIR spectrophotometer at 400-2500 nm. Partial least square (PLS) was applied on the standardized full NIR spectral data. Discriminant analysis with PLS is adequate for determination of sesame oil adulteration, except with decreasing adulteration rate. Designing of quality control system, which uses NIR spectroscopy to measure adulteration level of sesame oil is thus possible, although more work is required to give acceptable accuracy level.

• Food Quality and Culture
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• v.2 no.1
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• Journal of KSNVE
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• v.9 no.4
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• pp.841-848
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• 1999

In the quality assurance check process of DC motor systems, even though the overall sound pressure level is acceptable, there is an incident that subjective evaluation leads to failure in product quality due to annoying noise. This kind of problem may be originated from the manufacturing or assembly process. In this paper, the transient spectral analysis, or the time-frequency analysis is applied to the noise quality problem. For the case study, the cause of annoying noise in the wind shield wiper motor is experimentally analyzed in detail. It is concluded that the defect in the shaft causes the impact noise which is not detectable by steady spectral analysis. Also demonstrated is how the time-frequency analysis is effectively applied to the annoying noise identification of the rotor-gear system.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.591-599
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• 2006

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.

• Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.64-75
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• 2022

This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine treatment group (2%), the chitosan group (1%), the hypotaurine + chitosan group (2% hypotaurine solution with 1% of chitosan), and the sodium metabisulfite treatment group (1.25%). Compared with other treatments, the lower accumulation of total visible counts (TVC, 5.25 Log₁₀ CFU/g), total volatile basic nitrogen (TVB-N, 22.5 mg/100 g) and thiobarbituric acid values (TBA, 0.58 mg MDA/kg) suggested that coating of chitosan-hypotaurine could retard the microbial activity, protein degradation and lipid oxidation of shrimp. Meanwhile, results demonstrated that the chitosan coating combined with hypotaurine showed an excellent performance in inhibiting quality deterioration (pH 7.5, ∆E 7.0, hardness 393 g, and elasticity 0.69). Furthermore, the melanosis degree of shrimp was alleviated, and the sensory parameters, including appearance, odor and texture, were maintained to the acceptable level by chitosan based hypotaurine treatment during the chilled storage.

• Journal of Korean Society for Quality Management
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• v.49 no.3
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• pp.421-431
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• 2021

Purpose: For improving outgoing quality, this study presents a novel sampling framework based on predictive analytics. Methods: The proposed framework is composed of three steps. The first step is the variable selection. The knowledge-based and data-driven approaches are employed to select important variables. The second step is the model learning. In this step, we consider the supervised classification methods, the anomaly detection methods, and the rule-based methods. The applying model is the third step. This step includes the all processes to be enabled on real-time prediction. Each prediction model classifies a product as a target sample or random sample. Thereafter intensive quality inspections are executed on the specified target samples. Results: The inspection data of three Samsung products (mobile, TV, refrigerator) are used to check functional defects in the product by utilizing the proposed method. The results demonstrate that using target sampling is more effective and efficient than random sampling. Conclusion: The results of this paper show that the proposed method can efficiently detect products that have the possibilities of user's defect in the lot. Additionally our study can guide practitioners on how to easily detect defective products using stratified sampling

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.681-689
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• 2011

Yakkong germinated for 48 h at $23^{\circ}C$(48G), which showed the highest isoflavone content, was prepared with no heat treatment(48G-NH) or with additional heat treatment entailing 20 min boiling(48G-20B) or 15 min roasting(48G-15R). After being ground, each powder was substituted for rice flour by 10, 20, or 30% in rice cookies and compare with the control(100% rice flour cookies). The rice cookies containing 20 or 30% 48G-NH showed the highest crispness in texture and the lowest spreadability. The rice cookies containing 48G-20B and 48G-15R did not show a change in spreadibility, regardless of substitution level. For the rice cookies with 48G-15R, when the substitution level increased to 30%, the crispness decreased and hardness increased. The rice cookies with 48G-20B showed the lowest crispness regardless of substitution level. In terms of color, rice cookies substituted with Yakkong powder showed lower L and higher a* values than the control, however there were no tendencies related to b* value change. In sensory testing, rice cookies substituted with YK-48G had an improved quality, especially in flavor and texture as well as in function. The most acceptable substitution level was 20% of 48G-15R.

• Journal of the Korea Society of Computer and Information
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• v.11 no.6 s.44
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• pp.201-210
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• 2006

This study proposed a framework to clarify a viewpoint of quality problems, and to consider reliance, of context information in ubiquitous computing environments. The framework is structured as a sequence of steps in measuring the quality of context information. The first step in measuring the qualify of context information is to determine users of the context information. This is important because the type of users or applications determines the type of context information and thus the methods of measuring the qualify dimensions and the thresholds for evaluating the quality of context information. The other steps include methods for measuring each quality dimensions to allow quantitative evaluation of quality, establishing acceptable quality targets. We selected accuracy, completeness, up-to-dateness, access security, and representation as quality dimensions and proposed their measurement methods and concrete procedures. We enabled objective evaluation of quality level through proposal of methods suitable to quality measurement of context information.

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.236-244
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• 2011

Recently, the number of interventional procedures has increased dramatically as an alternative of invasive surgical procedure. The need for the quality control program of the angiographic units has also increased, because of concerns about the increased patient dose and the importance of image quality of angiographic units for the successful procedures. The purpose of this study was to propose an optimal guideline for the quality control program of the angiographic units. We reviewed domestic and international standards about medical imaging system and we evaluated the quality of 61 angiographic units in Korea with the use of NEMA 21 phantom. According to the results of our study, we propose a guideline for the quality control program of the angiographic units. Quality control program includes tube voltage test, tube current test, HVL test, image-field geometry test, spatial resolution test, low-contrast iodine detectability test, wire resolution test, phantom entrance dose test. Proposed reference levels are as follows: PAE < $\pm$ 10% in tube voltage test, PAE < $\pm$ 15% in tube current test, minimum 2.3 mmAl at 80 kVp in HVL test, minimum 'acceptable' level at image-field geometry test, 0.8 lp/mm for detector size of 34-40cm, 1.0 lp/mm for detector size of 28-33cm, 1.2 lp/mm for detector size of 22-27cm in spatial resolution test, minimum 200mg/cc in low contrast iodine detectability test, phantom entrance dose should be under 10R/min, 0.012 inch wire should be seen at static wire resolution test, and 0.022 inch wire should be seen at moving wire resolution test.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.966-974
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• 2010

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.