• Horticultural Science & Technology
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• v.34 no.6
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• pp.807-817
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• 2016

Many onion growers and researchers assert that differences in soil type, agricultural practices, weather, and duration of prolonged onion cultivation in a particular field could affect onion bulb quality. This study evaluates the bulb quality of onions grown in different regions and determines the correlations between bulb characteristics and postharvest loss during cold and ambient storage. Soil and onion bulbs were collected from fields in six onion growing regions in Korea, during the growing season of 2011-2012. The fresh weight, dry matter content, and carbon (C), sulfur and magnesium contents of the onion bulbs were significantly affected by the location in which they were grown. Bulbs grown in Muan had the greatest number of scales, thinnest scale thickness, and the highest total soluble solids (TSS) and total flavonoids (TF). Bulbs originating from Jecheon had the lowest pyruvic acid (PA), total phenolics and TF. Storage loss of bulbs from the different regions was similar in refrigerated storage, but differed in ambient temperature storage. Bulb fresh weight was positively correlated with scale thickness (r = 0.617) and cold storage loss (CSL; r = 0.398). Dry matter content was positively correlated with C (r = 0.958) and TF (r = 0.256) contents, while it was negatively correlated with CSL (r = -0.424). CSL was primarily affected by the fresh weight, as well as the dry matter, C, and PA contents of the bulbs, while ambient storage loss was primarily influenced by the amount of TSS.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Journal of Korean Society for Quality Management
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• v.22 no.1
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• pp.122-132
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• 1994

So far, the Taguchi Method has dealt with multiple quality characteristics under the assumption that they are independent. Since the relationships between quality characteristics are practically important, this study proposes a new performance measure considering the correlation among characteristics. In this paper, we impose weight on each characteristic and correlation among characteristics. The loss function of multiple characteristics is defined in accordance with combination of simple characteristic types, and it is divided into terms of loss that characteristic itself and the correlation among characteristics cause. And the proposed method uses the expected loss of multiple characteristics as the new performance measure. The data in literature are used to compare with the existing performance measures.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.11 no.2
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• pp.215-223
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• 1999

Evaporation heat transfer coefficient and pressure loss were measured for three different micro-fin tubes and a smooth tube. The experiments were carried out with R-22 over a wide range of vapor Quality, mass velocity and heat flux. Heat transfer coefficient of the tube with slightly modified fin shape was found to be higher than that of the commercial reference tube by 60%. The improvement of heat transfer has been achieved without noticeable increase of pressure loss. Heat transfer coefficient was increased with increasing quality, refrigerant mass flux, and heat flux. However, the effect of refrigerant mass flux and heat flux was not great. Heat transfer coefficient at bottom was lower than that at top of the tube in low quality region, which suggested the existence of stratification in the micro-fin tube. Pressure drop was linearly increased with increasing refrigerant quality and was proportional to about square of mass flux.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.14 no.24
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• pp.133-139
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• 1991

If the specifications of product. in general. art determined too wide. the precision of product becomes diminished. Otherwise it costs dearly to keep the precision. Therefore, It is realistic to consider various factors in determining specification of qualify characteristics TAGUCH Idefines quality of an object as "Quality is the loss that a product causes to society after being shipped. other than any losses caused by its intrinsic function". Particularly, to improve the performances of product TAGUCHI focuses his attention on the product design and process design which enable the functional characteristics of product to he robust to noises. In this paper, by the TAGUCHI's loss function, the characteristics which affect the variation of a product performance are classified into the scrappable characteristics and the reworkable characteristics when the target values of functional characteristics have been determined. And we will determine the tolerance of each characteristic which minimize the quality cost by the cost function which considers the economic factors and probability features of each characteristic.cteristic.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.1
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• pp.94-99
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• 2017

Objective: The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods: The breast muscles from one hundred broiler chickens were analyzed for drip loss and other quality parameters, and the levels of heat shock protein (HSP) 90, 70, and 60 were determined by immunoblots. Results: Based on the data, chicken breast muscles were segregated into low (drip loss${\leq}5%$), intermediate (5%${\geq}9.5$) drip loss groups. The expression of HSP90 and HSP60 were significantly lower in the high drip loss group compared to that in the low and intermediate drip loss group (p<0.05), while HSP70 was equivalent in abundance in all groups (p>0.05). Conclusion: Results of this study suggests that higher levels of HSP90 and HSP60 may be advantageous for maintenance of cell function and reduction of water loss, and they could act as potential indicator for better water holding capacity of meat.

• The Journal of Korean Academy of Prosthodontics
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• v.45 no.6
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• pp.760-768
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• 2007

Statement of problem. Conventional denture treatment for totally edentulous patients is associated with a variety of functional and psychosocial problems. The placement of implants in the anterior region of the maxilla and mandible and the fabrication of an implant-retained overdenture might solve these problems. Purpose. This study compared the marginal bone loss around the implant and evaluated the implant survival rate and complications in patients treated with overdentures retained by implants for 2 years. Material and methods. Patients who had received implant-retained overdentures using a Dolder bar at Samsung Medical Center from January 1999 to June 2005 and had participated in the annual recall programs for two years were selected for this study. A total of 18 patients and 56 $Br{\aa}ne-mark\;system^{(R)}$ implants were used, and their data were reviewed. Evaluations of the survival rate, bone quality, marginal bone loss, and complications were performed. The data on the Dolder bar length and clip length were measured. The change in marginal bone loss and the correlation between the marginal bone loss and bar length, clip length, or bone quality were investigated. Results. Implants placed in this study showed a 100% survival rate. The average annual bone loss was 1.12mm in the first year and 0.27mm in the second year in the maxilla, and 0.58mm in the first year and 0.22mm in the second year in the mandible. The marginal bone loss in the maxilla showed no significant association with those in the mandible. (P>.05). There was no significant difference in marginal bone loss around implants between the first and second year. (P>.05) There was no statistically significant relationship (P>.05) between the marginal bone loss and bone quality, clip length, or Dolder bar length. The Dolder bar length showed a high correlation with the clip length. (P<.05) Various complications were noted. Conclusion. These results confirmed the favorable outcome for patients treated with implant-retained overdentures.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.35 no.3
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• pp.1-14
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• 2022

Background : Tinnitus is common disorder with many possible causes and a symptom of many different diseases but has no effective treatment. Most of tinnitus patients experience the disorder to a degree that their quality of life and productivity are impaired. Especially tinnitus accompanied hearing loss causes severe discomfort in patients. Objectives : 1. Through symptoms of tinnitus, we tried to find out the relationship of Heo-sil(虛實) and Zuang fu bian zheng(臟腑辨證) among tinnitus patients accompanied Hearing Loss. 2. By testing THI, we tried to evaluate the quality of life of tinnitus patients group and tried to compare the quality of life between high-narrow tone and low-wide tone tinnitus patients group. 3. In the future, this study was planned to help monitor the prognosis and determine the progress of treatment for tinnitus patients who also have hearing loss. Methods : 43 patients were recruited in this study who was ill with tinnitus accompanied hearing loss. They wrote out the questionnaire about tinnitus and the Tinnitus Handicap Inventory(THI). Results : 1. In tinnitus patients, there were more men than women accompanied hearing loss. The rate of visits was higher as the age increased. 2. Most of the patients who visited the hospital had sensitive hearing loss. 3. In high-narrow tone tinnitus group, phlegm fire congesting-type are more uncomfortable than spleen-stomach weakness-type. 4. In low-wide tone tinnitus group, liver qi depression was the most uncomfortable. Conclusions : The present study suggests that tinnitus pattern may be helpful in differentiating patients with tinnitus, and the effectiveness of treatment can be predicted through differentiation. Zuang fu bian zheng(臟腑辨證) and Distinguishing between Heo(虛) and Sil(實) is expected to have positive effects on tinnitus accompanied hearing loss treatment.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.113-123
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• 2023

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r² value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r² value was 0.7, with pH, CIE L^*, CIE b^*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r² value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.289-296
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• 2011

Swine industry in Korea plays an important role in providing the meat for domestic consumption, and the number of pigs in Korea was about 9.72 million heads as of June, 2010. Meat quality is used to describe any traits which impact the consumer acceptability of fresh meat products. Meat color, firmness, water holding capacity, ultimate muscle $pH_{24h}$ (measured 24 hours post-mortem), shear force, and intramuscular fat percentage (IMF) are generally accepted as important indicators of meat quality and ultimately, consumer acceptance of fresh pork. The objective of this study was to estimate genetic parameters for meat quality traits in Berkshire pigs. The heritability estimates for muscle $pH_{24h}$, lightness (CIE $L^*$), NPPC marbling were 0.61, 0.56 and 0.57, respectively, The heritability estimates for drip loss, cooking loss, shear force were 0.51, 0.66 and 0.56, respectively. The phenotypic correlations between $pH_{24h}$ and lightness (CIE $L^*$), drip loss, cooking loss were negative, ranging from -.45 ~ -.13. The genetic correlations between muscle $pH_{24h}$ and lightness (CIE $L^*$), drip loss were negative, ranging from -.35 ~ -.32. Genetic parameters obtained herein indicate that genetic improvement of muscle $pH_{24h}$ is not related to the NPPC marbling of meat, but rather to improved lightness(CIE $L^*$) and drip loss. Genetic trends of meat quality traits showed increased muscle $pH_{24h}$ and decreased cooking loss and drip loss.