• International Journal of Quality Innovation
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• v.3 no.2
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• pp.159-173
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• 2002

Any organization's Six Sigma program may be at high risk without heeding the lessons learned from the past and that tries to operate without a robust business foundation. A foundation that preferably should consist of stepping-stones such as a 5-S house-keeping program, an effective Integrated Management System (IMS), which includes a strong focus on planning for quality to fully capture the Voice of the Customer (VOC), and an organization-wide training scheme, as well as a reliable Cost of Poor Quality (COPQ) system. That's the best advise I can give to any organization that wishes to embark on a Six Sigma improvement program and hope to be successful. The paper will elaborate on the above issues and provide suggested solutions based on the review of published historical information and the experiences encountered over the last four decades by the author, as a quality practitioner and consultant, in industries that produced safety-critical product. This author maintains that few fundamentally new or useful things have been created in the field of Quality during the last couple of decades. Nevertheless, this paper deliberates on a number of relatively “newer” issues including the concept of “three types of customers”, the CTC, “Critical To Customer” term, the eight Quality Management Principles of the new ISO 9000 family, the growth of industry-specific standards, the adoption of Integrated Management Systems, the rebirth of AS2561 COQ standard, the spread of Six Sigma as well as related ASQ certification and the need for a robust business foundation to ensure Six Sigma survival.

• Journal of the Institute of Convergence Signal Processing
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• v.19 no.4
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• pp.199-205
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• 2018

So many fast motion estimation algorithms for prediction quality and computational reduction have been published due to tremendous computations of full search algorithm. In the paper, we suggest an algorithm that reduces computation effectively, while keeping prediction quality as almost same as that of the full search. The proposed algorithm based on multiple threshold filter calculates the sum of partial block matching error for each candidate, selects the candidates for the next step, compares the stability of optimal candidates with minimum error, removes impossible candidates, and calculates optimal motion vectors by determining the progress of the next step. By doing that, we can find the minimum error point as soon as possible and obtain the better performance of calculation speed by reducing unnecessary computations. The proposed algorithm can be combined with conventional fast motion estimation algorithms as well as by itself, further reduce computation while keeping the prediction quality as almost same as the algorithms, and prove it in the experimental results.

• Food Science and Preservation
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• v.5 no.1
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• The Journal of Economics, Marketing and Management
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• v.8 no.3
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• pp.9-21
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• 2020

Purpose: Previous literature shows that a price promotion serves as a negative cue of product quality especially when consumers have no additional information about the product's other attributes. In this research, we explore how the effect of price promotions on consumers' perceptions of product quality changes depending on their ability to compare promoted product attributes with competitive products' attributes. Research design, data and methodology: Specifically, we use a series of scenario-based lab experiments using different types of products and explore if attribute alignability among competing products in a consumer's choice set influences consumers' ability to compare the product attributes and perceived quality. Results: Our study findings show that high attribute alignability among products makes consumers easier to compare the product attributes and thereby focus more on non-price information than price information. We also show that attribute alignability serves as a moderator and decreases perceived quality when the promotion level is higher. Therefore, the attribute alignability weakens the negative impact of a price promotion on consumers' perceived product quality. Conclusions: Our study findings provide new insights on how to implement price promotion strategies while keeping products' perceived quality, by considering the product's relationships with competing products in a choice set.

• Asian Oncology Nursing
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• v.4 no.1
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• pp.71-81
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• 2004

The purpose of the study was to understand and explore the quality of life in cancer patients in the context of a Korean culture and society. Grounded theory method guided the data collection and analysis. A total of 10 cancer patients was selected by a theoretical sampling. The data were collected by an open question. All interviews were audio taped and transcribed verbatim. Constant comparison analysis was employed to analyze the data. As the results, eighty-five concepts and twelve categories were emerged, and "keeping well-being status" identified as a core category. Quality of life related categories derived from this study will academically contribute to the understanding and expansion of theoretical bases for quality of life of Korean cancer patients and to the contexts for the development of measurement of quality of life. Furthermore, they will function as the foundation of a intervention development for quality of life.

• Food Science and Preservation
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• v.1 no.2
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• pp.81-86
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• 1994

This study examined the quality change of red peppers during storage at various temperatures and humidities. It was observed that red peppers showed mold at aw 0.75(>25% water content), discoloration at aw 0.33(<10%) and browning at aw 0.75(>19%). The most ideal condition of the storage for red peppers was a 13∼15% water content and 60${\pm}$5% RH. The storage life for whole red peppers were 2.0 months at 40$^{\circ}C$, 13.6 months at 25$^{\circ}C$, 27.3 months at 15$^{\circ}C$, 30.0 months at 10$^{\circ}C$, and 65.0 months at -3$^{\circ}C$. During any storage period above, level of capsanthin, browning and capsaicin were changed for whole peppers. Browning appeared to be a crucial factor for marketable quality of stored red peppers. It was found that the level of capsaicin & capsanthin have a miner relationship with marketable quality for consumer. Storing red peppers in nitrogen and vacuum atmosphere packing condition was found to be better than storing them in air at various temperatures in terms of storage life and quality maintenance. The nitrogen gas packaged red peppers kept longer shelf life and better quality compared with vacuum packaging.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.430-432
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• 2002

Some confusion in the terminology concerning the weld quality and its assurance seems caused by the different practises currently in use around the world. Qualified welding personnel are not automatically certified personnel. Education and training are the tools to obtain qualification. Flexibility in training and education seems logical and the most cost-effective way to obtain qualified personnel. A third party seems essential for issuing recognised Certificates. Manufacturers of welded products continue to face increased demands and concerns regarding weld quality. The following are the main conditions influencing weld quality: $\bigcirc$ Establishing reliable productions procedures and tests that meet the requirements of established codes and standards. $\bigcirc$ Finding qualified welding personnel capable of reliably carrying out established welding procedures. The issue of hiring and keeping skilled welding personnel has been a crucial consideration for manufacturers worldwide for the past few decades. It will continue to be a concern for decades to come.

• Journal of Korea Multimedia Society
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• v.20 no.7
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• pp.1030-1037
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• 2017

Traffic flows of real-time multimedia services such as Internet phone and IPTV are bounded on the end-to-end delay. Packets violating their delay limits will be dropped at a router because of not useful anymore. Service providers promise the quality of their providing services in terms of SLA(Service Level Agreement), and they, especially, have to guarantee the packet loss rates listed in the SLA. This paper is about a method to guarantee the required packet loss rate of each traffic flow keeping the high network resource utilization as well. In details, it assures the required loss rate by adjusting adaptively the timestamps of packets of the flow according to the difference between the required and measured loss rates in the lossy Weighted Fair Queuing(WFQ) scheduler. The proposed method is expected to be highly applicable because of assuring the packet loss rates regardless of the fluctuations of offered traffic load in terms of quality of services and statistical characteristics.

• Food Science and Preservation
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• v.2 no.1
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• pp.163-171
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• 1995

Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p<0.05) after 7 months of storage at 30$\pm$2$^{\circ}C$ when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.

• Journal of Broadcast Engineering
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• v.6 no.2
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• pp.148-159
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• 2001

This paper presents a selective duality control system to control relative picture quality among the video programs in terms of Peak Signal-to-Noise Ratio (PSNR) . The selective quality control system allows variable bit rate (VBR) for each video program to maintain the pre-determitted relative picture Quality among aggregated video programs while keeping a constant bit rate for alt programs to be transmitted over a single constant bit rate (CBR) channel. Thus is achieved by simultaneous controlling the video encoders to generate VBR video streams at the central controller. furthermore, we also suggest a buffer regulation method based on the analysis of the constraints Imposed by sender/receiver buffer sizes and the total transmission rate. Through various simulation results, it is found that the proposed quality control system guarantees that the video buffers neither overflow nor underflow and the quality control errors do not exceed 0.1 dB.