• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.884-891
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• 2021

The study aimed to evaluate pork loin quality after short-term (ten-day) storage in a supercooling refrigerator. Pork loin samples were stored for 10 days in a traditional refrigerator (control) and a commercially available supercooling refrigerator (SC). Pork quality measurements included meat pH, meat color, water holding capacity (drip loss and cooking loss), tenderness (hardness), and a sensory evaluation. Temperature changes of 0.45 ± 0.2℃ and 0.02 ± 0.25℃ occurred in the control and the SC, respectively, during 10 days of storage. The temperature in the SC chamber did not remain below freezing point, failing to meet expectations. Regarding the pork quality measurements, only the drip losses in the control and the SC were significantly different (4.45% vs. 2.59%, p < 0.01) after 10 days of storage. There were no significant differences between the two types of refrigerator in terms of the other measurements. Additionally, the overall acceptability of the pork loin did not vary significantly between the control and the SC when the sensory evaluation was performed. Therefore, a commercial SC could prove beneficial in terms of water holding capacity during the short-term storage of meat. Further research should be performed to evaluate quality changes that occur during long-term storage of meat in SC s and evaluate a wide range of meat, such as beef and chicken.

• The Journal of the Korea Contents Association
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• v.15 no.1
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• pp.286-299
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• 2015

This study was to investigate the relationship between safety & quality management changes of patient and changes in management activities based on hospital workers in five mental hospitals and five geriatric hospitals which should be required medical certifying authorities. As a result of the research study, participation whether or not of certification service of mental hospital & geriatric hospital workers was positive correlation to improve change of 'Performance level of Safety Activities for the patient' 'Provide the High Quality Medical Service for the patient' 'Respect the Rights and Responsibility of the patient' 'Performance level of Infection Control Activities' out of contents of Patient Safety & Medical Service Quality. Also developmental changes of Safety Activities for the patient Hospital Quality for the patient Rights and Responsibility of the patient out of contents of Patient Safety & Medical Service Quality need to the Capacity Management Activities through Education and training, and Medical System & Evaluation of Management Provide the High Quality Medical Service for the patient out of contents of Patient Safety & Medical Service Quality need to the need to the Customer Orientation Process.

• Journal of Korean Society for Quality Management
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• v.39 no.4
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• pp.516-526
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• 2011

The AS9100 standard builds upon the ISO 9001:2000 quality management system requirements(in their entirety) and defines additional quality management system requirements for the aerospace industry. The 9100 standard on quality management system requirements is intended to be used at all levels of the supplier chain. The International Aerospace Quality Group has released a revision to 9100 for the aviation, space and defense industries. This change aims at improvement on quality, schedule and cost performance by adopting new requirements based on stakeholders' needs. This paper is to review how the AS9100 QMS Requirement has been established and improved, and to communicate the significant changes from AS9100, Rev. B to Rev. C focusing on reasons for revisions. The proposed schedule and considerations on the transition of the changes to Rev. C are also dealt with in this paper.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.124-136
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• 2015

Purpose: Grain quality is a general concept that covers many characteristics, ranging from physical to biochemical and physiochemical properties. Rice aging during storage is currently a challenge in the rice industry, and is a complicated process involving changes in all of the above properties. Spectroscopic techniques can be used to obtain information on the quality of rice samples in a non-destructive manner. Methods: The objective of this review was to highlight the factors that contribute to rice quality and aging, and to describe various spectroscopic modalities, particularly vibrational and hyperspectral imaging, for the assessment of rice quality. Results: Starch and protein are the main components of the rice endosperm, and are therefore key factors contributing to eating and cooking quality. While the overall starch, protein, and lipid content in the rice grain remains essentially unchanged during storage, structural changes do occur. These changes affect pasting and gel properties, and ultimately the flavor of cooked rice. In addition, grain quality is significantly affected by growing and environmental conditions, such as water availability, temperature, fertilizer application, and salinity stress. These properties can be evaluated using spectroscopic techniques, and rice samples can be discriminated by using multivariate statistical analysis methods. Conclusion: Hyperspectral imaging and vibrational spectroscopy techniques have good potential for determining rice quality properties in a non-invasive manner, i.e., not requiring the introduction of instruments into the rice grain.

• Journal of Korea Water Resources Association
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• v.32 no.4
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• pp.501-510
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• 1999

Stream and groundwater qualities of small agricultural watershed in Kangwon Probince, Korea were monitored 1 to 2 years, and the relationships between stream and groundwater qualities and seasonal water quality changes analyzed. Flooded paddy fields influenced groundwater level and quality during rice culture. The differences between groundwater levels during rice culture and non-culture spans were between 0.8 and 2.91 m. Seasonal changes of total nitrogen and nitrate nitrogen concentrations of stream and groundwater were very similar and groundwater quality was thought to have a profound impact on stream quality of the research watersheds. Suspended solids and BOD maintained the first degree stream water quality throughout the monitoring period except for a few and short flooding spans. The concentrations of total phosphorus and total bacteria of both waters showed wide variations and any seasonal trends were not observed. Long-term monitoring studies on small rural watersheds were recommended to understand the pattern of both stream and groundwater quality changes with respect to land use, season and cultural practice, and to apply the results to develop effective water quality management policies for large river and domestic water supply systems.

• ETRI Journal
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• v.18 no.2
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• pp.61-74
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• 1996

We propose two new rate control schemes to improve MPEG-2 rate control in view of visual quality when scene changes happen. Two proposed schemes are characterized by real-time and non real-time improvement to reduce the impact of scene changes. We also propose a new target-bit prediction method using spatial activity of pictures and present a simple and efficient scene change detection scheme using signed difference of mean absolute difference (MAD). Computer simulation results show that the proposed real-time algorithm effectively alleviates visual quality degradation after scene changes. The proposed non real-time algorithm gives maximum 2 dB improvement in peak signal-to-noise ratio (PSNR) at a scene-changed picture, compared with MPEG-2 rate control scheme and it shows better quality than the real-time one.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.63-73
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• 2011

Cabbage (Baechu) Kimchi in its truncated form was placed in four different packing materials, Ny/PE/LLDP, OPP/AL/PE, PP and PET, and quality changes were observed during storage. Changes in pH and total acidity showed an x-shaped cross-curve as pH decreased and total acidity increased during storage. PP tray showed the slowest change at $5^{\circ}C$ with time. The pH was initially 6.25, but decreased to 4.12~4.16 at 20 days, and total acidity showed a 4 to 4.8-fold increase after 20 days of storage compared to the initial value. During storage at $5^{\circ}C$, total bacterial count and lactic acid bacterial count rapidly increased after 4 days. The total bacterial quantity decreased after a period of time and there were differences according to packaging material; OPP/AL/PE packaging showed the most dramatic decrease. Change in microbial count mostly followed a similar pattern to that of total acidity for all packaging materials. Changes in the color of Kimchi liquid, when examined by color index in $L{\cdot}b$/a form, rapidly decreased over time, similar to pH. Small Ny/PE/PP and OPP/AL/PE packages of Kimchi were examined for changes in free volume inside the packaging. After 13 days of storage at $5^{\circ}C$, the volume was 243 mL, but storage at $20^{\circ}C$ resulted in a volume of 372 mL, a more than 1.5-fold increase in free volume. There were changes in the quality characteristics of small package Kimchi according to storage temperature and packaging material, and large changes in pH, total acidity, and microbial count were evident upon storage at $5^{\circ}C$ for 8 days, which was the optimum palatability period. Mostly, PP treatment showed the slowest quality changes upon storage at $5^{\circ}C$. However, due to small package Kimchi's fast consumption system, the appropriate choice of packaging material must consider the product's turnover ratio. Further, the varieties of small package Kimchi should be diversified according to different consumer preferences by offering Kimchi with different maturity levels. Further, since the leading consumer base ranges in age from the teens to thirties, the development of various products targeting such consumers is necessary.

• Environmental and Resource Economics Review
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• v.29 no.3
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• pp.313-333
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• 2020

This paper shows that when the exchange rate changes, there are conflicting effects on improving the quality and increasing market share of eco-friendly vehicles. In a vertically differentiated duopoly model consisting of high quality clean cars and low quality internal combustion engine cars, I set up a two-stage noncooperative game under perfect information that the quality levels and the prices of the cars are competitively determined. The vehicles are assumed to be produced in countries that use distinct currencies. When the exchange rate of the country that produces low quality cars rises, the producer prefers to intensify competition due to the relatively lowed cost, and the incentive for quality improvement arises from the intension of attempting to reduce the degree of differentiation of quality level. At this time, the clean car manufacturing firm tries to avoid competition due to weakened competitiveness, and increases the quality level to expand quality differentiation. However, in this case, the market share of eco-friendly vehicles shrinks. On the other hand, if the exchange rate changes in the opposite direction, the market share of eco-friendly vehicles is expected to increase, but the quality of both cars are deteriorated, causing a conflict effect.

• Journal of Multimedia Information System
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• v.7 no.1
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• pp.55-72
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• 2020

As the IT service environment grows, it is critical in terms of IT service quality to minimize the occurrence of failures due to changes in applications and to diagnose and recover in a short period of time how failure will affect the business. Thus, the Defense Acquisition Program Administration (DAPA) has been building and operating ITSMs to implement IT service management in a leading manner. Information Technology Service Management (ITSM) is divided into events, obstacles, changes, versions and setup management to ensure flexibility and stability in service delivery. It is also operated separately from service level, availability, capacity, financial and IT service continuity management to ensure service quality and cost efficiency. Based on ITSM military service history, this study looks at the impact of quality of service on value, satisfaction, and trust. The results of the analysis are highly valuable for future ITSM implementation and operation.