• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.237-243
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• 1989

A secondary survey was conducted to investigate the customers' opinions on fast foods at thirty noodle chain restaurants in Seoul from November 16 to 25, 1988. The results are summarized as follows: 584 customers were surveyed consisting 42% of male and 58% of female. Proportion of age groups was 32.9% of adolescents, 38.7% of young adults, and 28.4% of adults. Females and young adults visited more than once or twice a week. The majority of customers had a favorable opinions to 'convenience in diet' and 'use on busy', but unfavorable to 'consistant quality of meals is keeping', and 'consistency in service is keeping'. The priority of important factors in purchasing fast foods were the cleanliness, taste of meals, convenience, and the price. Customers were most satisfied with atmosphere, while least satisfied with the price.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.470-476
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• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.254-260
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• 1995

Yogurt base were prepared from milk added with skim milk powder or Aloe vera powder and femented with lactic acid bacteria(the single or mixed strain of Lactobacillus bulgaricus and Streptococcus thermophilus). The yogurt product were evaluated for acid production(pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. The composition of organic acid were also analyzed by HPLC. Addition of Aloe vera remarkably accelerated acid production, and titratable acidity of Aloe vera yogurts(1.293∼1.407%) after 24 hours incubation was higher than that of yogurts added with only skim milk powder(9.98∼1.110%). Yogurt fermented with the mixed strain of L. bulgaricus and Sc. thermophilus was more acidic than that of single strains. The propagation of lactic acid bacteria was stimulated by Aloe vera and the number of viable cell after 24 hours incubation were above 9.87log CFU/ml. Viscosity of Aloe vera yogurt(3,860∼4,300CPS) was higher than that of yogurt with only skim milk powder(2,402∼2,604CPS). The overall sensory score of Aloe vera yogurt femented by mixed strain was the best of tested yogurt. When yogurt with Aloe vera was kept at 5℃ for 15 day, it's quality-keeping property was relatively good. The major organic acid of Aloe vera yogurt was lactic acid and lactic acid content of yogurt increased by addition of Aloe vera powder. The citric acid content decreased wtih fermentation and malonic acid, pyroglutaric acid and α-ketoglutaric acid were analyzed out a little.

• Journal of Korean Society for Quality Management
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• v.28 no.4
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• pp.47-66
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• 2000

In recent, keeping and developing relationships with current customers is a key service business goal, and service recovery efforts is to be the essence of service business strategy. But many researchers have neglected to focus on that issue. So this research is intended to explore service quality factors that include service recovery efforts and grip those difference among service operations systems. Service operations systems are divided into three categories. Our study results suggest that customer oriented firms need to develop a comprehensive service recovery system and must include service recovery as a service quality factor.

• Broadcasting and Media Magazine
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• v.21 no.1
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• pp.33-40
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• 2016

UHD Alliance has been established to re-define what UHD is and to provide thoroughly new premium experience as compared to BT.709 (1990)[1]. Preserving creator's intended visual quality is empowered by defining not only compatibility but also quality and by keeping quality criteria consistently over the content ecosystem. This paper deals with philosophy of quality criteria for HDR and WCG as major feature of technical characteristics of the UHD Alliance.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.16 no.28
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• pp.21-29
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• 1993

We want to know the interrelationship among the four components of Total Quality Cost. So that we will be able to say what changes will occur in one when another is changed Even though the relationship among the component Cost is as varied as there are companies keeping such cost systems, existence of some general pattern is hypothesized at least among similar companies doing similar business or producing similar products. The purpose of this study is to drive Optimum Quality Cost on base of the result of the quality cost analyses in N business, after multiple regression model with failure cost as dependent variable is established. Vector Optimization (VOP) method were used for solving multiobjective decision ploblem.

• Animal Bioscience
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• v.34 no.9
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• pp.1425-1438
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• 2021

Maintaining a high level of beef consumption requires paying attention not only to quantitative traits but also to the quality and dietary properties of meat. Growing consumer demands do not leave producers many options for how animals are selected for breeding and animal keeping. Meat and carcass fatness quality traits, which are influenced by multiple genes, are economically important in beef cattle breeding programs. The recent availability of genome sequencing methods and many previously identified molecular markers offer new opportunities for animal breeding, including the use of molecular information in selection programs. Many gene polymorphisms have thus far been analyzed and evaluated as potential candidates for molecular markers of meat quality traits. Knowledge of these markers can be further applied to breeding programs through marker-assisted selection. In this literature review, we discuss the most promising and well-described candidates and their associations with selected beef production traits.

• Journal of Korean Academy of Nursing Administration
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• v.16 no.2
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• pp.162-171
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• 2010

Purpose: Nursing home quality indicators have been focused widely on result outcomes, not for the environment in that quality of service are delivered, This study aimed to examine structural factors influencing quality management activities in nursing homes. Method: Sample was 170 nursing homes responded to the survey questionnaire which was distributed to the 543 nursing homes nation-wide, Data were collected on structural characteristics, types of services, and quality management activities, Data were analyzed with the descriptive statistics, Pearson correlations, and multiple regression. Result: Most of the nursing homes were operated as free of charge by the social welfare ownership. Average number of residents was 52.1 with severe and mild dementia and bedridden status, In terms of quality management activities, 34% of the sample had CQI committee that focused their activities on services delivery process, performance appraisal, record keeping regularly. 30.6% of quality management activities were accounted for by the number of residents with dementia, the ratio of RN to residents, rehabilitation services, and social wefare services in nursing homes. Conclusion: We recommend that more comprehensive quality management activities should be developed as process quality indicators in conjunction with the outcome indicators.

• Journal of Korean Society for Quality Management
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• v.41 no.3
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• pp.405-412
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• 2013

Purpose: In this paper, the improvement of the image quality is investigated. The image quality is degraded by the drift phenomenon of EO/IR (Electro-Optical/Infrared) device on UAV. The drift phenomenon means that the image of EO/IR equipment on UAV(Unmanned Aerial Vehicle) moves to the unintended direction. This phenomenon should be improved for successful flight mission. Methods: To improve the drift phenomenon, the drift compensation method, the combination algorithm of FMC(Forward Motion Compensation) and AMC(Angular Motion Compensation) method, are introduced to calculate pitch and azimuth angle. Result values of pitch and azimuth angle are used for the improvement of image quality in EO/IR control logic. Results: The image quality is quantitatively improved more than 15 times through field test data of flight. Conclusion: Using the drift compensation technique, the image quality for EO/IR equipment is improved over 15 times than existing methods. This means the user of UAV with EO/IR device can perform a successful mission by keeping the line of sight for the target accurately.