• 품질경영학회지
• /
• 제15권2호
• /
• pp.74-81
• /
• 1987

The purpose of this paper is to find out the relative priority among the queueing products for next operation. Critical ratio scheduling is a technique for use in production scheduling to establish and maintain relative priority among the jobs. The relative priority is based on a ratio of when the completed job is required and how much time is required to complete it. A numerical example of "D" company is solved. Jobs are classified into 3 categories; the behind scheduling jobs, the on time jobs and the ahead scheduling jobs.

• 한국전자통신학회논문지
• /
• 제6권1호
• /
• pp.61-67
• /
• 2011

본 논문은 동영상을 효과적으로 부호화하기 위한 새로운 방법에 관하여 연구한 것이다. 움직임 정보를 이용하여 기준 프레임 영상과 상관관계가 적은 프레임 영상에서는 화질을 보장하고, 기준 프레임 영상과 상관관계가 많은 프레임 영상에서는 전체 동영상의 비트율을 보장하는 픽쳐 셋 필터를 제안하였다. 실험 결과, 제안한 동영상 부호화 방법은 기존의 전영역 탐색 블럭 정합 알고리즘에 비하여, 화질은 8.99dB이 향상되고, 압축률은 14.85배가 증가되었으며, 부호화시간은 74.9%가 단축되었다. 그리고, 차영상 알고리즘에 비하여, 화질은 24.87dB이 떨어졌으나, 압축률은 41.94배가 증가하였으며, 부호화시간은 0.9%가 단축됨으로써 좋은 성능을 나타냄을 확인하였다.

• 한국식품조리과학회지
• /
• 제19권1호
• /
• pp.11-16
• /
• 2003

막걸리와 물의 첨가비율에 따른 증편의 기계적, 관능적 품질특성을 0, 1, 2, 3 및 4일간 저장하면서 평가하였다. 증편의 높이와 부피는 1:2 시료가 가장 높아 발효가 잘 된 것으로 나타났고 물성특성의 경우 막걸리와 물의 첨가비율과 저장기간에 의해 시료간에 유의적인 차이를 보여, 물 비율의 증가와 저장기간의 증가에 따라 그 값이 증가하는 경향으로 증편이 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 물의 비율기 증가할수록 증편의 명도는 증가하였고 저장기간에 따라 감소하였다. a값, b값은 물의 비율이 증가할수록 감소하였고 저장에 따라 증가하다가 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 중편의 막걸리와 물의 첨가비율이 1:2인 시료가 가장 관능적 특성이 큰 것으로 나타났다.

• 한국식품조리과학회지
• /
• 제14권3호
• /
• pp.241-249
• /
• 1998

The purpose of this study was to develop a recipe for high quality Yackwa (fried cake made of wheat flour) by adjusting the mixing ratio of flours, frying temperature and time. Yackwas were prepared by using 3 kinds of flour mix (3：7, 4：6, and 2：8 of weak to medium ratio), fried at various temperatures and times, and evaluated by mechanical characteristics and sensory evaluation. It was found that Yackwa prepared with 3：7 mixing ratio of flour and fried at 160$^{\circ}C$ for 9 min was most preferred. Yackwas with the same flour mixing ratio and fried at 150-155$^{\circ}C$ for 12∼16 min were also within the range of acceptance. The characteristics of desirable Yackwa were suggested to be soft, crispy, and to have little taste of oil.

• 대한전자공학회:학술대회논문집
• /
• 대한전자공학회 2001년도 하계종합학술대회 논문집(4)
• /
• pp.9-12
• /
• 2001

Point pattern matching schemes for finger print recognition do not guarantee robust matching performance for finger print images of poor quality. We present a finger print recognition scheme, where transformation parameter of matched ridge pairs are estimated by Hough transform and the matching hypothesis is verified by a new measure of the matching degree using selective directional information. Proposed method may exhibit extremely low FAR(False Accept Ratio) while maintaining low reject ratio even for the images of poor quality because of the robustness to the variation of minutia points.

• 한국식품영양학회:학술대회논문집
• /
• 한국식품영양학회 2001년도 동계 학술심포지움
• /
• pp.39-74
• /
• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국작물학회지
• /
• 제62권2호
• /
• pp.79-86
• /
• 2017

본 연구는 전남지역 시군에서 생산, 유통되고 있는 브랜드쌀의 품질평가를 실시하여 연차간 변이와 유통쌀의 품질에 미치는 요인을 분석하고자 수행되었으며 그 결과는 다음과 같다. 1. 전남의 연중 브랜드쌀 품질 변이는 도요윤기치 3.1%, 백도 2.1%, 단백질함량 1.6%, 수분함량 1.0%, 완전미율 0.4% 순으로 컸고 4월 이후부터 품질특성이 저하되었다. 2. 연차별 브랜드쌀 품질 변이는 단백질함량(5.6%), 도요윤기치(5.2%)가 컸고 백도(2.7%), 완전미율(1.8%)은 상대적으로 낮았다. 3. 식미치와 단백질함량은 최저기온, 일조시간, 강수량, 일교차와 높은 상관을 보였고 완전미율은 일교차와 부의 상관을, 분상질립율은 강수량과 높은 정의 상관을 보였다. 4. 단백질함량, 수분함량, 백도, 완전미율 등 밥맛과 상관이 높은 항목을 이용한 식미추정회귀식 산정 결과 y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*)이었으며 이 때 y는 관능식미, a는 단백질함량(%), b는 수분함량(%), c는 백도, d는 완전미율(%)이었다.

• 한국의료질향상학회지
• /
• 제8권1호
• /
• pp.74-83
• /
• 2001

Background : Since a Gamma Knife had been installed on December 1997, 405 patients have been treated until December 1999 at department of neurosurgery of Seoul National University hospital. The authors analyzed results of a work to improve satisfaction of Gamma Knife surgery patients and to reduce hospital length of stay. Methods : To understand main discontent of patients, a pre-survey was performed from October 1998 to December 1999 using a questionnaire. By Analyzing 93 questionnaire received from 234 patients, pain on frame application, explanation before surgery, waiting time before surgery, waiting time before medical procedure were main discontent factor and overall satisfaction ratio was 71.0%. To improve satisfaction ratio, several quality improvement activity works were designed and applied to 123 patients during the period between January 2000 and September 2000. The same questionnaire were analyzed. Works to reduce the patient hospital LOS were devised and applied during the same period. Results : The overall satisfaction ratio of Gamma Knife radiosurgery patients was increased to 83.7%(P=0.10). The main factor to improve satisfaction ratio was to reduce waiting time(P=0.05) and improvement of discomfort during the surgery(P=0.06). The average LOS was reduced from 3.1 to 2.7 days(P=0.003). Conclusion : As a result of quality assurance activities, the overall satisfaction ratio of patients was improved and LOS was reduced. The pain during frame application was remained as a main discontent factor and a further study is required to reduce this pain.

• Animal Bioscience
• /
• 제34권12호
• /
• pp.1987-1994
• /
• 2021

Objective: The present study aimed to evaluate the effects of varying standardized ileal digestible lysine:threonine (SID Lys:Thr) ratio in the diet on the performance and meat quality of finishing pigs. Methods: In total 192 crossbred pigs ([Landrace×Yorkshire]×Duroc, 17 weeks old), with an initial body weight (BW) of 70.6±3.9 kg were used in an 8-wk trial. Pigs were randomly allotted to one of six dietary treatments based on their initial BW and sex (8 replications; 4 pigs per pen, 2 barrows and 2 gilts). The pigs in the 6 treatments were fed diets having different SID Lys:Thr ratios such as 1:0.65, 1:0.66, 1:0.67, 1:0.68, 1:0.69, and 1:0.70. Results: A linear increment (p<0.05) in average daily gain (ADG) and trends in reduction in feed conversion ratio (FCR) were observed during day 29 to 56 of the experiment and the apparent total tract digestibility (ATTD) of dry matter tended to increase linearly (p = 0.094) at the end of the experiment (day 56) with the increase in the dietary SID Lys:Thr ratios. The backfat thickness and lean percentage increased (linear effect, p<0.05) on day 28. In addition, at day 56, a linear (p<0.05) increment in lean percentage was observed. Significant quadratic responses (p = 0.02) for pH and drip loss at day 7 (p = 0.02), a linear increase (p<0.05) in cooking loss and drip loss at day 7, and a trend in quadratic response (p = 0.07) in the lightness of meat color (L^*) were observed, whereas other meat quality indices were unaffected by varying the SID Lys:Thr ratios. Conclusion: The SID Lys:Thr ratio for maximum ADG, minimum FCR and enhanced digestibility was found to be 0.70. However, for carcass trait and meat quality, the SID Lys:Thr ratio of 0.65 was enough.

• 한국물환경학회지
• /
• 제35권2호
• /
• pp.165-180
• /
• 2019

Water quality data of 81 lakes in Korea, 2013 ~ 2017 were analyzed. Most water quality parameters showed left-skewed distribution, while dissolved oxygen showed normal distribution. pH and dissolved oxygen showed a positive correlation with organic matter and nutrients, which appeared to be a nonsense correlation mediated by the algae. The ratio of $BOD_5$ and $COD_{Mn}$ to CBOD was 21 % and 52 % in the freshwater lakes, respectively. TOC concentration appeared to be underestimated by the UV digestion method, when salinity exceeds $700{\mu}S\;cm^{-1}$. In terms of nitrogen/phosphorus ratio, the limiting factor for algal growth seemed to be phosphorus in most of the lakes. Chlorophyll ${\alpha}$ increased acutely with decrease of N/P ratio. However, it seemed to be a nonsense correlation mediated by phosphorus concentration, since the N/P ratio depended on phosphorus. The N/P ratio of brackish lakes was lower than that of the freshwater, at the same concentration of phosphorus. It is worth examining denitrification that occurs, in bottom layer and sediment, during saline stratification. $Chl.{\alpha}$ concentration decreased in the form of a power function with increase of mean depth. The primary reason is that deep lakes are mainly at the less-disturbed upstream. However, it is necessary to investigate the effect of sediment, on water quality in shallow lakes. Light attenuation in the upper layer, was dominated by tripton (non-algal suspended solids) absorption/scattering (average relative contribution of 39 %), followed by CDOM (colored dissolved organic matter) (average 37 %) and $Chl.{\alpha}$ (average 21 %).