• Industrial Engineering and Management Systems
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• v.11 no.2
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• pp.155-164
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• 2012

As the global market becomes more competitive, manufacturing industries face relentless pressure caused by a growing tendency of greater varieties of products, shorter manufacturing cycles and more sophisticated customer requirements. Efficient and effective supplier selection and order allocation decisions are, therefore, important decisions for a manufacturer to ensure stable material flows in a highly competitive supply chain, in particular, when customers are willing to accept products with less desirable product attributes (e.g., color, delivery date) for economic reasons. This paper attempts to solve optimally the challenging problem of supplier selection and order allocation, taking into consideration the customer flexibility for a manufacturer producing multi-products to satisfy the customers' demands in a multi period planning horizon. A new mixed integer programming model is developed to describe the behavior of the supply chain. The objective is to maximize the manufacturer's total profit subject to various operating constraints of the supply chain. Due to the complexity and non-deterministic polynomial-time (NP)-hard nature of the problem, an improved genetic approach is proposed to solve the problem optimally. This approach differs from a canonical genetic algorithm in three aspects: a new selection method to reduce the chance of premature convergence and two problem-specific repair heuristics to guarantee feasibility of the solutions. The results of applying the proposed approach to solve a set of randomly generated test problems clearly demonstrate its excellent performance. When compared with applying the canonical genetic algorithm to locate optimal solutions, the average improvement in the solution quality amounts to as high as ten percent.

• Journal of Digital Convergence
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• v.16 no.5
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• pp.145-152
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• 2018

This study was conducted to review whether there is a difference in the audience effect of advertisements of IoT products across different levels of sensory innovativeness. For the study, a total of 128 male and female university students and three advertisements of IoT products were selected. The study findings show that consumers with a higher tendency in purusing sensory innovativeness are more likely to rate more positively the perceived usefulness of the product and the attitude towards the product as shown in the advertisement. This finding is meaningful in that it was concluded from an empirical study at a time when studies on advertisements of IoT products are lacking. The study is also expected to provide beneficial insights into effective execution of advertisements of new technologies and establishment of marketing strategies. Follow-up studies that take into account a wider range of variables representing sensory innovativeness in consumers are suggested.

• Proceedings of the Korean System Dynamics Society
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• 2003.02a
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• pp.29-55
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• 2003

최근의 통신서비스 시장은 경쟁의 도입과 기술의 발전이라는 두 축에 힘입어 양질의 서비스를 보다 저렴한 요금으로 소비자들에게 제공하고자 노력하여 왔다. 그러나 이러한 통신서비스의 질적 향상 노력에도 불구하고 여전히 통신서비스의 품질은 소비자들의 기대수준에는 미치지 못하고 있다는 지적이 있다 더욱이 문제가 되는 것은 소비자가 인지하고 있는 통신 서비스 품질의 기대수준은 시간의 흐름에 따라 동태적으로 변화하는 것이어서 한 시점에서의 통신 서비스 품질 수준의 측정으로는 정책적으로 큰 의미를 설명하기 어려운 실정이다. 이와 관련하여 많은 선행 연구들이 다양한 측면에서 시행되어져 왔지만 이제까지의 많은 선행 연구들은 대부분이 통신서비스의 특성을 제대로 고려하지 않고, 고객만족의 향상과 불일치를 가져오고 있는 성능품질만을 측정한다거나, 시간의 흐름에 따라 변화해 가는 소비자가 서비스에 대해 인지하고 있는 중요도나 기대수준을 고려하지 않고 있으며, 각 구성요소간의 동태적 인과고리에 대한 고려 없이 연구가 이루어져 전반적인 통신 서비스의 고객만족을 전체적인 시각에서 평가한 연구는 극히 드물다. 따라서 본 연구는 통신서비스의 고객만족을 피드백 관점, 동태적 관점, 사실적 관점의 시스템 다이내믹스 방법론을 적용하여 전반적인 동태적 고객만족 모형을 구현하고 이를 정책적으로 활용할 수 있는가에 대한 접근을 시도하였다. 고객만족은 결코 한순간에 머물러 있는 것이 아니며 체감품질 및 기대수준의 영향을 받아 지속적으로 변화해간다 따라서 어떻게 기대수준을 관리하고 고객의 기대에 부응하는 체감품질을 관리하는 것이 지속적인 고객만족을 획득할 수 있는 가를 시뮬레이션 모형을 통해 가시적으로 시스템의 행태를 구현함으로써 그 이해의 폭을 넓히고자 시도하였다.으로써 웹에서의 혁신적이며 크로스 사이트, 크로스 장르적인 컨텐츠 플래닝의 가능성을 시사하는데 의의가 있다고 하겠다.y used to some of interactive storytelling through hyper text in CD-ROM and web sites. More complicated and different structured models were born through games that offered graphics, virtual spaces and interactivity. When drawn onto a structural graph, few attributes and similarities seem to occur. This paper will try to outline and discuss structural graphs of interactive storytelling methods and suggest some ways for better storytelling design.eal sales volume, but the case study could verified that this method is effective to the evaluation of marketability in case of completely new product got on the typical category and the product category could be set up the population clearly.의 무게와 부피는 24주간 다소 감소하는 경향을 보였으나 통계적인 유의차는 없었다. 냉동저장 감자의 무게와 부피 변화는 48주간 전혀 없었다. 상온 냉장저장 감자의 조직의 강도(hardness)는 24주

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.451-454
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• 2001

Fish paste containing mushroom, Agaricus bisporus, was prepared for the supplementary value of the product, and it was tested for the color, textural properties, and sensory attributes. With increasing amounts of the mushroom in fish paste, L value decreased and a value increased in the color changes while the b value was not significantly different. As the result of textural properties, folding test in all test samples showed AA that mean good flexibility. The hardness, elasticity, gumminess and brittleness of fish paste with the mushroom were increased but the strength was not significantly different. In overall acceptance of sensory evaluation, fish paste containing 10% of mushroom received the highest score. These results suggest that Agaricus bisporus can be applied to fish paste for the purpose of the varieties of product.

• Journal of the Ergonomics Society of Korea
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• v.29 no.4
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• pp.595-604
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• 2010

Reaching up the present from the past, the design was reflected in our life, thereby having brought about great development in the aesthetic harmony or functional part. In the present era, it is advancing in order to seek for the better direction without being satisfied with formativeness. What comes to represent it is UX design, namely, user-experience design. If a user has confusion in using product or environmental facilities, or if a user needs to utilize by analyzing function, this cannot help being inconvenient. Only what a user's behavior is caused by which the cognitive and sensitive attributes interact without inconvenience can be said to be design for a user. Given explaining easily, UX implies to design and develop the designed product or space from the position of a client who uses. Also, it also implies to offer service of being satisfied. For one example, a work can be said that distributes logo to the upper part of web site. That is because of allowing client to be much confused if logo is distributed to the different position. The designed web site in consideration of user's position is developed much now. However, it is the real situation of being still much insufficient in the public facilities that have UX characteristics amid the living environment. There is great interest in UX of the public facilities. However, there are many cases of facing mostly for the first time. The understanding level is thought to be much different. This study examines about a concept of UX design, and about UX design, which considered from the user's position, and analyzes a case. Thus, the aim is to suggest good directivity in designing by efficiently approaching UX that can be difficult theoretically.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.39 no.2
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• pp.138-149
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• 2016

Quality function deployment (QFD) is a widely adopted customer-oriented product development methodology by translating customer requirements (CRs) into technical attributes (TAs), and subsequently into parts characteristics, process plans, and manufacturing operations. A main activity in QFD planning process is the determination of the target levels of TAs of a product so as to achieve a high level of customer satisfaction using the data or information included in the houses of quality (HoQ). Gathering the information or data for a HoQ may involve various inputs in the form of linguistic data which are inherently vague, or human perception, judgement and evaluation for the information and data. This research focuses on how to deal with this kind of impreciseness in QFD optimization. In this paper, it is assumed as more realistic situation that the values of TAs are taken as discrete, which means each TA has a few alternatives, as well as the customer satisfaction level acquired by each alternative of TAs and related cost are determined based on subjective or imprecise information and/or data. To handle these imprecise information and/or data, an approach using some basic definitions of fuzzy sets and the signed distance method for ranking fuzzy numbers is proposed. An example of a washing machine under two-segment market is provided for illustrating the proposed approach, and in this example, the difference between the optimal solution from the fuzzy model and that from the crisp model is compared as well as the advantage of using the fuzzy model is drawn.

• Environmental and Resource Economics Review
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• v.18 no.2
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• pp.191-215
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• 2009

In the real world, there exist various products in terms of price and quality, and it can be expected that a product with lower price and higher quality than others is better. Hence efficiency of consumption behaviour can be measured by the level of goodness in terms of price and quality attributes of that product. The purpose of this research is to define consumption efficiency in terms of price and quality, and to measure consumption efficiency of IT and electronic products in South Korea. From the results, many consumers have purchased inefficient products m air-conditioner, TV, digital camera, MP3 player, computer markets. On the other hand, consumers have purchase efficient products in refrigerator and washing machine markets relatively. In addition, we analyze the relationship of consumption efficiency, information channel, and electric power consumption. This research may provide meaningful information for consumer's behaviour by measuring consumption efficiency quantitatively.

• Journal of the Korea Society of Computer and Information
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• v.13 no.4
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• pp.1-9
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• 2008

Most consumer electronics companies hold numerous line-ups to cope with divergent customer's needs. To cope with current situation, most products are derived from the 'base product' which is developed for brand new features with respect to the change requests. That is called derivation. After 'base code' is developed for newly introduced products, some modification will occur corresponding to the derivative product models. So, quality attributes of 'base code' affects quality and productivity of 'derived code'. But in the middle of continuous modification to 'base code', violation of architectural design decision and unauthorized or maybe unsophisticated change to source code willing to happen and thus it cause critical problem. Those code has 'aging symptom' both architectural and code level in nature. In this paper, we introduced reengineering framework which guide the procedure and tactics to find and fix 'aging symptom' for improvement on quality attribute of 'base code'.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.