• Food Science of Animal Resources
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• v.38 no.3
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• pp.487-497
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• 2018

Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide ($ClO_2$) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg's surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and $ClO_2$ gas disinfection. Application of 40 ppm $ClO_2$ gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn't observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm $ClO_2$ had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm $ClO_2$ gas treatment, though the value was decreased at high concentration of 160 ppm $ClO_2$ gas. From these results, we recommend that $ClO_2$ gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.

• Journal of the Korea Safety Management & Science
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• v.20 no.1
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• pp.41-55
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• 2018

For several decades, attribute classification methods using the asymmetrical relationship between an attribute performance and the satisfaction of that attribute have been explored by numerous researchers. In particular, the Kano model, which classifies quality attributes into 5 elements using simple questionnaire and two-dimensional evaluation table, has gained popularity: Attractive, One-dimensional, Must-be, Indifferent, and Reverse quality. As Kano's model is well accepted, many literatures have introduced categorization methods using the Kano's evaluation table at attribute level. However, they applied different terminologies and classification criteria and this causes confusion and misunderstanding. Therefore, a criterion for quality classification at attribute level is necessary. This study is aimed to suggest a new attribute classification method that sub-categorizes quality attributes using 5-point ordinal point and Kano's two-dimensional evaluation table through an extensive literature review. For this, the current study examines the intrinsic and extrinsic problems of the well-recognized Kano model that have been used for measuring customer satisfaction of products and services. For empirical study, the author conducted a comparative study between the results of Kano's model and the proposed method for an e-learning case (33 attributes). Results show that the proposed method is better in terms of ease of use and understanding of kano's results and this result will contribute to the further development of the attractive quality theory that enables to understand both the customers explicit and implicit needs.

• Journal of the Korean Society of Radiology
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• v.9 no.4
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• pp.219-225
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• 2015

This study aims to evaluates the image quality of CR and DR that are scanned with the use of the attachable carbon heater X-ray scanner table equipped with heating device by measuring SNR and CNR before and after the attachment of the said table. In the aluminum staircase testing, CR increased SNR and CNR when attached with the table, while DR decreased SNR and CNR. In the human-body model phantom testing, CR increased SNR and CNR only in the low-energy low-dose radiation and the high-energy high-dose radiation, but decreased SNR and CNR under all other conditions. In conclusion, the use of such table can make the patient feel comfortable by removing his or her anxiety, thus helping the testing, but in the actual clinical application thereof, if the thickness and material of the bottom film and the protective film, including the carbon heater, are not considered, it affects the picture quality, thereby requiring continuous research on the use of such table.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.63 no.6
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• pp.746-751
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• 2014

This paper presents a method to calculate a sag cumulative table and density table based on the area of vulnerability to voltage sags. The expected sag performance at sensitive load points can be easily assessed through the calculation of the sag cumulative table and density table. However, the calculation of the tables regarding large power systems is very difficult task. Therefore, an efficient method for calculating the tables is needed. In this paper, the improved method to determine the areas of vulnerability is addressed and the method to calculate the tables based on the area of vulnerability is also described. The proposed scheme can be efficiently used to assess the voltage sag performance at sensitive load points in large power systems.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.20-23
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• 2002

In silicon wafer manufacturing process, the grinding process has been adopted to improve the quality of wafer such as flatness, roughness and so on. This paper describes the effect of grinding process on the surface quality of wafer. The experiments are carried out by high precision in fred grinder with air bearing spindle. The relationship between the inclination of chuck table and the flatness of wafer is investigated, and the effect of grinding conditions including wheel speed, table speed, and feed rate on damage depth and roughness of wafer is also investigated. The experimental results show that there is close relationship between the inclination of the chuck table and the flatness of wafer, and the grinding conditions within this paper little affect the flatness of wafer and relatively high affect the damage depth of wafer.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.7-12
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• 2010

A significant difference in table grape quality was found between harvest seasons, producers and cultivars. In general, 'Kyoho' grapes showed much greater difference in fruit quality than 'Campbell Early'. The ratio of 'Campbell Early' grapes with poor quality (below quality standard within grades), was higher in fruit harvested early in the season, mainly because of immature fruit harvest. In 'Kyoho', poor quality of fruit seemed to be derived from the deviation of cultural practice between producers. Major factors responsible for poor quality in both cultivars includes harvest of unripe cluster, poor sorting and grading, berry abscission, and poor coloration. It is recommended to introduce a new quality standards considering the market condition in 'Kyoho' or a fresh-cut technology of grape berries for niche market.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.103-105
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• 2007

The effects of packaging conditions on the freshness extension of table grapes were investigated during storage for 14 days at $25^{\circ}C$ The storage life of tables grapes was influenced by both packaging methods (corrugated cardboard and MA film with box) during storage. The fresh weight, vitamin C content, reduced sugar and titratable acidity of table grapes decreased during storage. The change of vitamin C content and acidity was influenced by both packaging methods during storage. The quality of table grapes packed with 20CE, 20LD film was better than the other packaging methods.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.631-639
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• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• Proceedings of the IEEK Conference
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• summer
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• pp.122-127
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• 2004

The color gamut mapping method that is used for enhancing the color reproduction quality between PC monitor and printer devices is adopted for display quality enhancement. The high definition display devices operate at the clock speed of around $70\;MHz\;\sim\;150\;MHz$ and permit several nano seconds for real-time processing. Thus, the concept of three-dimensional reduced resolution look-up table is used. The required hardware can be greatly reduced by look-up table resolution adjustment. The proposed hardware architecture is successfully implemented in ASIC and also successfully adopted in display quality enhancement purposes.

• Journal of the Korea Society of Computer and Information
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• v.11 no.2 s.40
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• pp.53-63
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• 2006

A discrete wavelet transform(DWT)-based image watermarking algorithm is proposed in this paper, the proposed method decompose the original image into four subsampled images. Subsampled images are transformed by 2 level DWT, respectively. The proposed method embeds the watermark into one of the subsampled DWT images using edge table that represents dege characteristics of the original image. Without an original image, a watermark is extracted through comparison one subsampled DWT image inserted the watermark with the rest of the submapled DWT images. many exiting methodes do not adequately estimate edge regions where intensities are changed abruptly. The proposed method address with an edge table. Also, even if the watermark is embedded into a low frequency area, our method preserves the image quality. The vality of the proposed method is demonstrated through the PSNR test and subjective image quality that human eyes feel.