• 한국식품영양과학회지
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• 제19권1호
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• pp.13-20
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• 1990

Yu Ja cheong(Citron product) one of the traditional drinks was processed by a modified method to improve the quality,. Sugar(38%) and sorbitol(12%) were added as partially substi-tuted sugar and experimented about quality stability during storage at 20$\pm$2$^{\circ}C$ comparing with conventional 50% sugar added product. Chemical compositions of the acidity 40. 46mg% total Vitamin and 28.5mg% amino-N and pH was 3.7 During the storage pH reducing sugar and amino-N contents increased slightly while total acididty decreased slightly and reduced vitamin C occupied most part of total vitamin C after proessing was converted to oxidized vitamin C greatly at 70 days of storage. While L a and b values deceased in between modified one and conventional product. e value increased continually during storage {{{{ {C }_{16 { }:_{ } 0 } }}}} {{{{ {C }_{18 { }:_{ }0 } }}}} {{{{ {C}_{18 { }:_{ }1 } }}}} and {{{{ {C }_{18 { }:_{ }2 } }}}} contnts in fatty acid and citric acid itaconic acid malic acid and succinic acid in organic acid were the major componets in both products. Judging from the results of experiments during storage the quality of the modified product was compared quite well with that of vonventional one during storage.

• 한국포장학회지
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• 제14권2호
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• 복식
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• 제61권10호
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• pp.89-103
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• 2011

The purpose of this study is to analyze the effects of dominant brand, the quality variation among brands in the extension product category and the self-construals on consumer's attitude about extension products. The experimental design consist of three-way complex factors and 226 subjects participated for the study. The results showed that when there was fashion brand extension, whether or not there was an existing dominant brand in the extension product category, the quality variation among brands in the extension product category and the types of self-construals had a significant interaction effect on their favorableness and intention to purchase the extension products. Regardless of an existing dominant brand however, the group who had an interdependent self-construal showed higher favorableness and intention to purchase the extension products when the quality variation among brands in the extension product category was lower than when it was high, whereas the group who had an independent self-construal showed no significant difference of the favorableness and intention to purchase the extension products.

• 한국경영과학회지
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• 제21권3호
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• pp.127-141
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• 1996

In this paper, we propose a 7-phase life cycle model which applies to Computer Integrated Manufacturing systems. The model emphasizes product design and manufacturing design activities of CIM to secure the critical success factors of CIM systems such as high quality, adaptability, productivity, and flexibility. It is argued that the product design aspect would be divided into three phases-conceptual design, embodiment design, and detialed design. The conceptual design phase is to build a conceptual model of the product based on requirements and specifications which reflect "the voice of the customer". THe embodiment design phase utilizes specific design tools such as DFM, CAE, and CAD, and results in a concrete model of the product and parts. The detailed design phase is to crete a working prototype of the product and design tools such as DFA. CAD and CAM are employed in this phase. The output of the product design activity is to be the input for the manufacturing design activity. Using the proposed model, one can effectively and efficiently manufacture a high-quality, low-cost product with short delivery time, and above all achieve customer'ssatisfaction.isfaction.

• 한국IT서비스학회지
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• 제21권2호
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• pp.27-41
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• 2022

In a fiercely competitive environment, quality is a key factor that enables dashboard camera makers to maintain their competitive advantage. Quality affects consumer satisfaction, brand loyalty, and firm performance. Therefore, to remain competitive, it is important that manufacturers maintain product quality that meets consumer expectations. To this end, it is necessary to investigate customer preferences and product performance in terms of product quality and to properly allocate resources to improve the quality level such that the firm can maintain a competitive advantage. In this paper, we proposed the various ways in which manufacturing firms can determine which quality dimensions need improvement in order to secure competitiveness. To this end, we analyzed a case study of Urive to develop a quality improvement strategy through importance performance competitor analysis (IPCA). Urive's IPCA results showed that 14 quality dimensions, namely performance, size, price, ease of use, country of origin, manufacturer, brand, product certificate, warranty, distribution channel, market share, reliability, durability, and conformance, were not absolutely competitive compared with those of Mando, Inavi, and Finevu. In terms of color, Urive had an absolute competitive advantage over Mando, but not Inavi and Finevu. Urive's appearance was more competitive than Mando's, but not Inavi's and Finevu's. In terms of advertisement and serviceability, Urive was absolutely less competitive than Mando and Inavi, but had a competitive advantage over Finevu. Therefore, it is necessary to put resources and time as the first priority for performance, reliability, and durability, which have a large performance difference in common among the three brands. The quality dimensions in which resources and time need to be put in second place are price and ease of use, which have a large performance difference in common among the two brands.

• International Journal of Quality Innovation
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• 제8권3호
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• pp.173-187
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• 2007

Many 6-sigma innovation companies are obtaining ISO9000 series or ISO/TS16949 certifications. However, not many of them have considered the integrated management of ISO/TS16949 at the time of 6-sigma introduction. ISO/TS16949 focuses on the process of an overall company. In particular, APQP (Advanced Product Quality Planning) requires that from the beginning all the planning should have a clear quality planning business process. Each company can decide the best course of action to suit its individual needs. Lean DFSS in 6-sigma offers the concrete development steps of the product development process. And if analyses of Input, Output, Target, Process, KSF, KPI, and FMEA is done in each process and clearly defined in APQP, mutual organic and effective systems can be initially achieved.

• Journal of the Korean Data and Information Science Society
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• 제19권2호
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• pp.609-620
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• 2008

There may be several parallel equipments having the same function in a multi-stage manufacturing process, which affect the product quality differently and have significant differences in defect rate. The product quality may depend on what equipments it has been processed as well as what process variable values it has. Applying one model ignoring the presence of different equipments may distort the prediction of defect rate and the identification of important quality variables affecting the defect rate. We propose a procedure for data segmentation when constructing models for predicting the defect rate or for identifying major process variables influencing product quality. The proposed procedure is based on the principal component analysis and the analysis of variance, which demonstrates a better performance in predicting defect rate through a case study with a PDP manufacturing process.

• 품질경영학회지
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• 제35권4호
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• pp.38-51
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• 2007

The House of Quality(HOQ) is used in the development stage to identify important customer attributes and corresponding engineering characteristics. The importance of each customer attribute obtained in the HOQ affects to the quality of the final product or service. Traditionally, such importance is derived based on the assumption that customer satisfaction is linearly proportional to the product performance. In this paper, we propose a nonlinear function so as to relate the product performance with the customer satisfaction according to the Kano model. A performance goal is obtained by maximizing the total customer satisfaction under a cost constraint and the importance of each customer attribute is developed from the performance goal. Therefore, the proposed approach incorporates the Kano categories and the improvement cost in determining the importance of customer attributes.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2003년도 춘계학술대회논문집
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• pp.393-396
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• 2003

A systematic investigation for the process design in deep drawing is necessary to improve the quality of drawn cups. This study concentrates mainly on the influence of process design strategy on the product quality. Several types of process design were chosen from initial blank of 100mm in diameter to make final cup of 50mm in diameter. Forming analysis are carried out to find out optimal design in terms of drawing force. We assume that the case which shows minimum drawing force in the subsequent operations is the best case. Through experiments it is found that the case which shows minimum drawing force also results in minimum drawing force and better product quality than other case. Thus, it is shown that this design strategy is very effective in the improvement of quality in drawn cups.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2006년도 춘계학술대회 논문집
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• pp.191-194
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• 2006

Recently the quality improvement of the steel cord product is demanded by the tire market. After wire drawing process, produced residual stresses have a harmful effect on the durability of the wire and become the cause which decreases the quality of the product. Therefore, to improve the quality of the steel cord product, the research regarding the method of residual stress relaxation is necessary. To evaluate the quality of the drawn wire, it is important to measure the residual stress, because the residual stress decides a variety of the quality level which is demanded in the drawn wire. This study proposed a residual stress relaxation method in the drawn wire using FE analysis. The validity of the analysis results was verified by nanoindentation test.