• Journal of Information Technology Services
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• v.16 no.2
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• pp.21-32
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• 2017

This study analyzes the variable consumer characteristics that influence the intention to use online product reviews. In online e-commerce, where purchases take place without consumers seeing the products in person, the product reviews left by other consumers who have already purchased the product are believed to be valuable information. However, when different consumers read the same product review, their responses to it may vary. This study analyzes the characteristics of consumers who utilize product reviews for their purchases. Consumer characteristics are categorized into personal information, personality, purchasing tendency, and experience related to product reviews. These factors are examined to see if they have direct or indirect effects on a consumer's intention to use product reviews when making online purchases. We surveyed a total of 240 consumers who had experience using e-commerce and knew about online product reviews. Once the data was collected, path analysis was conducted using the statistics tool AMOS. The study results reveal that consumers who are female, extroverted, and have higher price sensitivity think that product reviews left by others are useful, and that this "perceived usefulness" has a positive effect on the intention to use product reviews for making online purchasing decisions. In addition, consumers who are agreeable to others, have high brand sensitivity, and who have left numerous reviews themselves demonstrated the tendency to trust reviews left by others more. Thus, we conclude that this "perceived reliability" makes it more likely that a consumer will use product reviews when making online purchasing decisions. Future research can be done to develop this study further by analyzing whether providing online product reviews corresponding to the personal characteristics of consumers enhances the effect of product reviews on online purchasing decisions.

• Journal of Information Technology Services
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• v.5 no.2
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• pp.155-168
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• 2006

Software product line is a software product or a set of software system, which has common functions. We can develop a specific software product, which satisfies requirements of a particular market segment and a mission in a specific domain by reusing the core asset such as the developed software architecture through the software product line. Software development methodology based on the software product line can develop a software more easily and fast by reusing the developed software core asset. Developed countries of software technology select software product line as a core field of software production technology, and support technology development. In case of USA, CMU/SEI(Carnegie Mellon University/Software Engineering Institute) developed product-line framework 4.0 together with the industry and the Department of Defense. Europe is supporting the development of product line technology through ITEA(IT for European Advancement) program. However, industries in our country understand the necessity of software production technology based on product line concept for the purpose of increasing productivity, it is not sufficient to invest for this technology development. In this paper, we aim to construct the common architecture of software product line for production of the software product line.

• Korean Journal of Computational Design and Engineering
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• v.5 no.1
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• pp.23-32
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• 2000

In this paper, we present a Web-enabled product data sharing system for the support of RPD (Rapid Product Development) process by incorporating STEP (STandard for the Exchange of Product model data) with Web technology such as VRML (Virtual Reality Markup Language), SGML (Structured Generalized Markup Language) and Java. Extreme competition makes product life cycle short by incessantly deprecating current products with a brand-new one, and thus urges enterprises to devise a new product faster than ever. In this environment, an RPD process with effective product data sharing system is essential to outstrip competitors by speeding up the development process. However, the diversity of product data schema and heterogeneous systems make it difficult to exchange the product data. We chose STEP as a neutral product data schema and Web as an independent exchange environment to overcome these problems. While implementing our system, we focused on the support of STEP AP 203 UoF (Units of Functionality) views to efficiently employ STEP data models that are maximally normalized, and therefore very cumbersome to handle. Our functionality-oriented UoF view approach can increase users'appreciation since it facilitates the modular usage of STEP data models. This can also enhance the accuracy of product data. We demonstrate that our view approach is applicable to the configuration control of mechanical assemblies.

• Korean Journal of Computational Design and Engineering
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• v.13 no.4
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• pp.314-322
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• 2008

This paper introduces an integration of Product Data Management (PDM) and Software Configuration Management (SCM). PDM and SCM have supported development of mechanical products and software products respectively. The importance of software components in the current products increases rapidly since the software enables the products to satisfy various customer requirements efficiently. Therefore the current product development needs enhanced product data management that can control both the hardware and software data seamlessly. This paper proposes an extended product data model for integrating SCM into PDM. The extension enables PDM document management to support the version control for software development. It also enables engineers to control both the software and hardware parts as integrated data objects during product configuration and engineering change management. The proposed model is implemented by using a commercial Product Lifecycle Management (PLM) system and a development of a network based robot system is tested by the implemented product development environment.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1025-1029
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• 2003

The effect studied was that of the feeding of shrimp by-product meal, as a source of eicosapentaenoic and docosahexaenoic acid, on growth performance and fatty acid composition of adipose tissue in growing pigs kept on small holdings in Central Vietnam. Shrimp by-product meal was exchanged with ruminant meal so that the diets contained either 0, 10 or 20% shrimp byproduct meal in the dry matter. The diets were fed on 6 different small-holder farms. The farmers fed a base diet according to their personal choice, but were instructed as to the use of shrimp by-product and ruminant meal. The diets were fed to the pigs from 70 to 126 days of age. There were three animals per treatment group per farm. The diets without and with 20% shrimp by-product meal on average contained 0.01 and 0.14 g docosahexaenoic acid/MJ of metabolisable energy (ME). Due to the higher contents of ash and crude fiber, the shrimp by-product meal containing diets had lower energy densities than the control diets. Eicosapentaenoic acid was not detectable in adipose tissue; the content of docosahexaenoic acid was generally increased after consumption of shrimp by-product meal. In spite of the concurrent high intakes of ash and crude fiber, the feeding of shrimp by-product meal had a general stimulatory effect on growth performance of the growing pigs. The intake of docosahexaenoic acid or its content in adipose tissue was not related with average daily gain. It is suggested that shrimp by-product meal may contain an unknown growth enhancing factor.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• International Journal of Quality Innovation
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• v.10 no.1
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• pp.89-105
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• 2009

This study aims to probe into the influence of new product design and new product development process management on development performance. The research finding demonstrates that product design reveals positive and significant influence on new product development performance. Through statistical analysis, this study finds that companies in Taiwan value new product design. When companies value it more, they tend to have better new product development performance. With regard to the relation between new product development process management and new product development performance, the empirical results demonstrate that companies would pay more attention on new product development process management. With regard to new product idea and assessment, concept design and development, product function test and mass production in the market, through statistical analysis, this study finds that companies that value process management of new product development tend to have better new product development performance. As to the influence of new product design and new product process management on new product development performance, statistical analysis result demonstrates that the integration between new product design valued by companies in Taiwan and development process management would lead to significantly positive influence on new product development performance of the companies.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.14 no.24
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• pp.133-139
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• 1991

If the specifications of product. in general. art determined too wide. the precision of product becomes diminished. Otherwise it costs dearly to keep the precision. Therefore, It is realistic to consider various factors in determining specification of qualify characteristics TAGUCH Idefines quality of an object as "Quality is the loss that a product causes to society after being shipped. other than any losses caused by its intrinsic function". Particularly, to improve the performances of product TAGUCHI focuses his attention on the product design and process design which enable the functional characteristics of product to he robust to noises. In this paper, by the TAGUCHI's loss function, the characteristics which affect the variation of a product performance are classified into the scrappable characteristics and the reworkable characteristics when the target values of functional characteristics have been determined. And we will determine the tolerance of each characteristic which minimize the quality cost by the cost function which considers the economic factors and probability features of each characteristic.cteristic.

• Journal of applied mathematics & informatics
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• v.41 no.5
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• pp.1145-1153
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• 2023

The notion of maximal product of two fuzzy graphs was introduced by Radha and Arumugam in 2015 and the notion of balanced fuzzy graph was introduced by Al-Hawary in 2011. In this paper, we give a modification of the maximal product definition, which we call maximal strong product. We also introduce the relatively new notion of maximal-balanced fuzzy graphs. We give necessary and sufficient conditions for the maximal strong product of two balanced (resp., maximal-balanced) fuzzy graphs to be balanced (resp., maximal-balanced) and we prove that these two independent notions are preserved under isomorphism.