• Proceedings of the Korea Information Processing Society Conference
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• 2010.04a
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• pp.930-933
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• 2010

침입방지시스템 솔루션은 차세대에 각광받는 보안시스템으로 국내 외 시장에서 매우 활발한 보안 분야 시장을 형성할 것으로 전망된다. 아울러 국제 시장에 진출하고자 하는 국내 업체들은 검증된 제품임을 증명하는 품질 평가가 요구되고 일반 사용자들은 검증된 제품을 선호하는 추세가 일반적이다. 본 연구에서는 침입방지시스템의 기술개요, 특징 및 침입방지시스템의 품질 평가기준을 소프트웨어 품질평가를 위해 사용되는 국제표준 ISO/IEC 9126과 ISO/IEC 14598의 참조하여 평가항목을 도출하였으며, 도출된 평가항목을 가지고 평가방법 메트릭을 개발하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2002.04a
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• pp.481-484
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• 2002

소프트웨어는 매우 다양하며, 품질을 정량적으로 측정하기 어렵기 때문에 객관적인 소프트웨어 평가를 위하여 지속적인 연구가 이루어지고 있으며, 이와 관련한 국제 및 국내 표준이 개발 중에 있다. SW시험센터는 ISO/IEC 9126을 포함한 여러 표준을 기반으로 소프트웨어 품질인증 업무를 수행하고 있으며 품질 평가와 관련된 연구를 수행하고 있다. 본 논문에서는 현재 서비스중인 소프트웨어 품질인증 서비스와 품질인중 프레임웍에 대하여 기술하고자 한다.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10b
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• pp.385-387
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• 2003

하드웨어 비중이 큰 임베디드 시스템 특성상, 하드웨어 중심적인 품질 측정 및 평가가 이루어져 왔으나, 소프트웨어 규모 증가로 인해 임베디드 시스템에서도 소프트웨어 품질에 대한 체계적인 관리의 필요성이 대두 되고 있다. 이에 본 연구에서는 임베디드 시스템 소프트웨어 측정을 위한 품질 특성을 조사 하였으며, LG산전 인버터 시스템에 대한 품질 메트릭 추출을 통해 임베디드 시스템 제품의 품질 측정 가능성을 확인하였다.

• Journal of KIISE:Software and Applications
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• v.33 no.7
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• pp.605-614
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• 2006

The success of a software development project can be determined by the use of QCD. And as a software's size and complexity increase, the importance of early quality assurance rises. Therefore, more effort should be given to prevention, as opposed to correction. In order to provide a framework for the prevention of defects, defect detection activities such as peer review and testing, along with analysis of previous defects, is required. This entails a systematization and use of quality data from previous development efforts. FMEA, which is utilized for system safety assurance, can be applied as a means of software defect prevention. SW-FMEA (Software Failure Mode Effect Analysis) attempts to prevent defects by predicting likely defects. Presently, it has been applied to requirement analysis and design. SW-FMEA utilizes measured data from development activities, and can be used for defect prevention on both the development and management sides, for example, in planning, analysis, design, peer reviews, testing, risk management, and so forth. This research discusses about related methodology and proposes defect prevention model based on SW-FMEA. Proposed model is extended SW-FMEA that focuses on system analysis and design. The model not only supports verification and validation effectively, but is useful for reducing defect detection.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.47 no.6
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• pp.19-26
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• 2010

Nowadays, the high technology weapons system has been developed and the importance of ATE which measures the test specification is growing bigger and bigger. So the ATE software reliability becomes critical but the regulation of ATE development/management is less inadequate than that of DoD. In this paper, the improvement way of the ATE software reliability verification and ATE development/management processes were proposed.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.135-142
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• 2009

The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.143-154
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• 2009

(Y $\times$ L) $\times$ D-crossbred gilts and barrows weighing $80.2\pm0.2$ kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0 M cal DE/kg) and slaughtered at 110, 125, or 138 kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2 (sex) $\times$ 2 (diet) $\times$ 3 (slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater (P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE (P<0.01), whereas ADFI was greater in LE vs ME (P<0.01). Backfat thickness, which increased with increasing SW (P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME (P<0.01) and tended to increase between 110- and 125-kg SW (P=0.10); in loin, the increase of this variable between the two SW was significant (P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts.

• Communications of the Korean Institute of Information Scientists and Engineers
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• v.27 no.10
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• pp.52-60
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• 2009

• Journal of Broadcast Engineering
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• v.8 no.2
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• pp.116-125
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• 2003

In this paper, we introduce a newly developed DSP module and Software which Is applicable to DTV-OCR and is designed to cancel the interference signal. In general, RF repeater has problems of system oscillation and signal Quality degradation due to feedback interference signal coming from transmit antenna. In this paper, we demonstrate newly developed DSP HW and SW module for cancelling the interference signal by investigating the field data measured through a RF repeater. Also, the structure and signal processing method for non-regenerative repeater system based on the newly developed DSP HW and SW module is illustrated as well.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.261-265
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• 2005

본 연구는 도살체중이 돈육의 등심, 목살, 삼겹살 및 햄 부위에 미치는 영향을 검토하였다. 동결감량과 해동감량은 도살체중에 의한 차이는 없었으나, 등심 및 햄 부위가 목살 및 삼겹살보다 높았다. 팬에 의한 가열감량은 도살체중에 의한 차이는 없었지만 등심, 목상 및 햄 부위가 삼겹살보다 높았다. 열탕 가열감량은 도살체중의 영향은 없었으나 등심이 가장 높고, 목살이 가장 낮았다. 돈육의 $L^{\ast}$, $a^{\ast}$ 및 $b^{\ast}$값은 도살체중의 영향이 없었다. Hardness와 springiness는 도살체중의 영향을 받지 않았다. SW110인 등심과 삼겹살의 cohesiveness가 SW90보다 높았으며, gumminess, chewiness 및 전단력가는 삼겹살이 가장 높았으며, 대체로 도살체중이 높은 것이 높았다. 가열육의 맛은 SW110 삼겹살이 가장 높았고, 향기는 SW110 목살과 삼겹살이 가장 높았다. 조직감, 다즙성 및 전체적인 기호성도 삼겹살과 목살이 우수하였다. 따라서 돈육의 기호성은 도살체중과 부위에 의한 차이가 있었다.