• Quality Improvement in Health Care
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• v.5 no.2
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• pp.202-215
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• 1998

Purpose : To shorten processing time for variety of medical affairs of the patient at the outpatient clinic of a big hospital is very important to qualify medical care of the patient. Therefore, patient's waiting time for drug delivery after doctor's prescription is often utilized as a strong tool to evaluate patient satisfaction with a medical care provided. We performed this study to investigate factors influencing patient satisfaction related with waiting time for drug delivery. Methods : The data were collected from July 21 to August 12, 1998. A total 535 patients or their families who visited outpatient clinics of Inha University Hospital were subjected to evaluate the drug delivery time and the level of their satisfaction related, which were compared with those objectively evaluated by Quality Improvement Team. The reliability of the scale was tested with Cronbach's alpha, and the data were analyzed using frequency, t-test, ANOVA, correlation analysis and multiple regression. Results : The mean drug delivery time subjectively evaluated by the patient (16.1 13.0 min) was longer than that objectively evaluated (10.9 7.6 min) by 5.2 min. Drug delivery time objectively evaluated was influenced by the prescription contents, total amount or type of drug dispensed, etc, as expected. The time discrepancy between two evaluations was influenced by several causative factors. One of those proved to be a patient's late response to the information from the pharmacy which the drug is ready to deliver. Interestingly, this discrepancy was found to be more prominent especially when waiting place for drug delivery was not less crowded. Other factors, pharmaceutical counseling at the pharmacy, emotional status or behavior of a patient while he waits for the medicine, were also found to influence the time subjectively evaluated. Regarding the degree of patient satisfaction with the drug delivery, majority of patients accepted drug delivery time with less than 10 min. It was also found to be influenced by emotional status of the patient as well as kindness or activity of pharmaceutical counselor. Conclusion : The results show that, besides prescription contents, behavior pattern or emotional status of a patient, environment of the waiting place, and quality of pharmaceutical counseling at the pharmacy, may influence the patient's subjective evaluation of waiting time for drug delivery and his satisfaction related with the service in the big hospital. In order to improve patient satisfaction related with waiting time for drug delivery, it will be cost effective to qualify pharmaceutical counseling and information system at the drug delivery site or waiting place rather than to shorten the real processing time within the pharmacy.

• Journal of Information Technology Services
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• v.21 no.2
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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.

• Journal of Dairy Science and Biotechnology
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• v.35 no.1
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• pp.55-72
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• 2017

The second article of 'Effects of heat treatment on the nutritional quality of milk,' titled 'Destruction of microorganisms in milk by heat treatment' and authored by Dr. Seong Kwan Cha, who worked at the Korea Food Research Institute, covers the heat-stable microorganisms that exist in milk after pasteurization. The article focusses on the microbiological quality of raw milk and market milk following heat treatment, and is divided into four sub-topics: microbiological quality of raw milk, survey and measurement of microorganisms killed in raw milk, effect on psychrophilic and mesophilic microorganisms, and effect of heat treatment methods on thermoduric microorganisms. Bacillus spp. and Clostridium spp. are sporeforming gram-positive organisms commonly found in soil, vegetables, grains, and raw and pasteurized milk that can survive most food processing methods. Since spores cannot be inactivated by LTLT (low temperature long time) or HTST (high temperature short time) milk pasteurization methods, they are often responsible for food poisoning. However, UHT (ultra high temperature) processing completely kills the spores in raw milk by heating it to temperatures above $130^{\circ}C$ for a few seconds, and thus, the UHT method is popularly used for milk processing worldwide.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.9
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• pp.1560-1565
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• 2010

The renewable resource are getting more attentions with increased concerns on the depletion of fossil fuels and several environmental issues like emission problem. Wind power is a representative option among several renewable sources and the generation capacity using wind power is being increased. However, the wind generation is so volatile on its output characteristic, so it is required to assess the grid impact of wind power generation by measuring the fluctuation effect more precisely. This paper proposes the method for measuring the generation output according to IEC 61400-21(Measurement and assessment of power quality characteristics of grid connected wind turbines) to assess the power quality of wind turbine generation. In addition, it shows an application case to a small-scale wind power generator. In the case study, it suggests a structure design of the proposed measurement instrument both on hardware and software aspects, which is composed of a remote monitoring & data analysis program and an FPGA based real-time signal processing device.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Journal of Korean Society of Water and Wastewater
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• v.14 no.1
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• pp.108-116
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• 2000

Chlorine is widely used as a disinfectant in drinking-water systems throughout the world. Chlorine residual was used as an indicator for prediction of water quality in water distribution systems. The variation of chlorine residual in drinking water distribution systems of Suwon city was simulated using EPANET. EPANET is a computerized simulation model which predicts the dynamic hydraulic and water quality behavior within a water distribution system operating over an extended time period. Sampling and analysis were performed to calibrated the computer model in 1999 (Aug. Summer). Water quality variables used in simulations are temperature, roughness coefficient, pipe diameter, pipe length, water demand, velocity and so on. Extended water residence time affected water quality due to the extended reaction time in some areas. All area showed the higher concentration of chlorine residual than 0.2mg/l(standard). So it can be concluded that any area in Suwon city is not in biological regrowth problem. Rechlorination turned out to be an useful method for uniform concentration of free chlorine residual in distribution system. The cost of disinfectant could be saved remarkably by cutting down the initial chlorine concentration to the level which guarantees minimum concentration (0.2mg/l) throughout the distribution system.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.413-423
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• 2011

Service environments are known to have effects on quality recognition in fine-dining and family type restaurants. The current study explores that the effects are also likely in the fast-food type ones. To verify the research method factor and reliability analysis of SPSS version 18.0 are applied. The program is also used to test the influences among variables. With multiple regression analysis the study finds that there is a significant effect of service environment on quality recognition in fast-food type restaurants. The study also finds that employees' uniform and cleanliness are more influential than waiting time which is generally known as a key factor in fast food service restaurants.

• Journal of Korean Society for Quality Management
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• v.38 no.4
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• pp.504-511
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• 2010

A fuze detonator comprising star shells is an important device so that its failure usually leads to failure of the shells. In this paper, accelerated degradation tests of RD1333 (lead azide) using temperature stress were performed, and then degradation data of explosive power for the detonator were analyzed to predict the storage lifetime of detonator. Degradation data analysis to estimate the storage lifetime is based on a distribution-based degradation process. Statistical distribution parameters of explosive power degradation measures at each time were estimated for each temperature level, and then reliability of the detonator for each accelerated temperature level was estimated using both time-varying distribution parameters and critical level of explosive power. Arrhenius model was applied to estimate storage lifetime of the detonator under the field temperature condition. Accelerated distribution-based degradation analysis to estimate storage lifetime is explained in detail, and estimation results are compared to field data of storage lifetime in this paper.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.

• Environmental Engineering Research
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• v.24 no.4
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• pp.529-542
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• 2019

Nowadays, drying methods for municipal solid waste quality improvement have been adopted in the developed and developing countries to valorize wastes for a renewable energy source, reduce dependency on fossil fuel and keep safer disposal at landfills. Among them, biodrying, biostabilization, thermal drying and solar drying are the most common. Drying of municipal solid waste could offer several environmental and economic benefits. Therefore, this review highlighted the drying methods for municipal solid waste quality improvement around the world and compared them based on the reduction of moisture, weight and volume of municipal solid wastes against drying temperature and time by using statistical analysis. It was observed that the drying temperature of different drying methods accounted for 115 ± 40℃ for thermal drying, 59 ± 37℃ for solar drying, 55 ± 15℃ for biodrying and 58 ± 11℃ for biostabilization. Among the drying methods, thermal drying provided the shortest drying time. The moisture reduction, weight reduction, volume reduction and heating value increase of municipal solid waste could vary with drying temperature and time. Finally, the benefits and drawbacks of different drying methods were specified, and recommendations were made for the future efficient drying.