• 한국컴퓨터정보학회논문지
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• 제14권3호
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• pp.149-159
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• 2009

현재 서비스지향 아키텍처 소프트웨어의 중요성이 인식되면서 국내외 서비스지향 아키텍처 소프트웨어 시장이 급격히 증가하고 있는 추세이다. 이에 따라 서비스지향 아키텍처 소프트웨어에 대한 고신뢰성과 고품질 소프트웨어의 요구가 증대되고 있다. 본 연구에서는 서비스지향 아키텍처 소프트웨어의 신뢰성 품질을 평가하기 위해 품질을 시험하여 측정하고 그 결과를 적절한 기준에 따라 판정하는 방법에 대해 연구를 수행하고 평가사례를 제시하여 평가 방법을 명확히 제시하였다. 본 연구를 통해 서비스지향 아키텍처 소프트웨어의 신뢰성 품질 향상을 유도하고 국제 표준을 수용하는 전략기술 개발을 통해 객관성과 활용도를 높일 수 있을 것으로 기대한다.

• 품질경영학회지
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• 제30권1호
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• pp.61-73
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• 2002

The Quality Function Deployment(QFD) is a Quality Management technique to maximize customers' satisfaction by reflecting customer requirements into all business processes, including concept definition, product planning, parts planning, process planning, production planning, and sales planning. The basic concept of the QFD is to translate customers' requirements appropriately into engineering characteristics, into parts characteristics, into process characteristics, and into specific requirements and activities in production. In this study, we reviewed and analyzed the application process of the QFD to the development of A2 FATC (Full Automatic Temperature Controller), an automotive component developed and produced by company A. It has been reported that by applying the QFD to the development of A2 FATC, company A. achieved 34% improvement in control robustness quality characteristic, 27% improvement in deviation quality characteristic, and 30% improvement in overall quality characteristics.

• 한국식품조리과학회지
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• 제19권2호
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• 한국환경과학회지
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• 제14권11호
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• pp.1035-1047
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• 2005

By using hourly $NO_2$ concentration data$(1998\~2000)$ at the Busan Metropolitan City air qualify monitoring sites, characteristics of daily mean value of $NO_2$ concentration was discussed in space and time. The correlation between $NO_2$ concentration and other relating air pollutants was analyzed by using SAS program and meteorological parameters as well. After choosing representative 4 areas, this study used hourly concentration data$(1998\~2000)$ from air quality monitoring sites on $NO_2,\;NO,\;O_3,\;CO,\;SO_2\;and\;PM_{10}$. Typical metropolitan characteristics of two peaks in a day was shown in the variation of $NO_2$ concentration of Busan city.

• International Journal of Concrete Structures and Materials
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• 제4권1호
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• pp.55-62
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• 2010

The performance evaluation of a sodium lauryl sulfate to qualify as a foaming agent is presented in this paper. When new surfactants are used a systematic study of production parameters on the foam characteristics needs to be undertaken unlike proprietary foaming agents and foam generator for which manufacturer has predefined the parameters. The relative influence of the foam parameters and optimization of factors were carried out through a systematic experiment design. The foam production parameters namely foam generation pressure and dilution ratio of foaming agents are observed to have significant effect on all foam characteristics with the exception of foam output rate on which only foam generation pressure has influence. The foam with good initial foam density need not necessarily be stable foam. The optimum levels of foam production parameters are determined for the surfactant Sodium lauryl sulfate which can be used to produce stable foam for foam concrete production.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2005년도 춘계학술대회논문집
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• pp.529-534
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• 2005

This study performed an physical analysis on the characteristics of urban environmental sound divided into three parts depending on their features. Object sounds were classified into traffic sound, waster sound and spatial sound. Traffice sound was selected because it is dominant sound in urban environment, and water sound is selected because it generally supplies pleasantness in contrast to traffic sound, Finally spatial sound was considered because it represents sound in various places of city having lots of behaviors and types of sound due to them. Physcal analysis was carried out using sound quality indices based on Zwicker's loudness, $L_{Aeq}$(equivalent noise level), Ln(percentile noise level) and other acoutical attributes applied to previous study. Through the analysis, this study aims to compare the acoustical characteristics of urban environmental sound and to provide fundamental data for the evaluation of urban environmental sound.

• 기술사
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• 제33권5호
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• pp.77-82
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• 2000

In this study, effect of freezing and cryogenic crushing on physico-chemical characteristics of sardine, pollack and sqiud representative for domestic frozen fishery products was investigated and some product using them was tried to be prepared. Dehead and viscerated, washed fishes were subjection to freezing without air circulation and liquid N2 gas at -20$\^{C}$,-40$\^{C}$ and -80$\^{C}$, and then frozen fishes were crushed by hammermill, masscolloider and the product was stored added with anti-freeze such as sorbitol, phosphates, starch and egg Powder, qualify of frozen squid surimi was not changes during 70 days at below -20$\^{C}$ . The results of quality characteristics and sensory evaluation of patties and nugget which made from shattered squid and pollack were similar to commercial products in flavor, color and texture, but sardine meat was inferior to commercial products in flavor and color.

• 한국농촌생활과학회지
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• 제6권2호
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• pp.91-97
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• 1995

The sensory quality and the baking property of blonds containing 10-50% of rice flour with wheat flour were analysed by QDA. As sensory characteristics, color, air cell size, air cell distribution, flavor, softness, chewiness and overall quality were evaluated. Bread could be made successfully even using up to 50% rice flour. The color, flavor, softness and chewiness were increased in rice-wheat bread especially using 10∼30% of rice flour, but in case of using 40∼50% of rice flour those characteristics were not significantly different from those of wheat bread. The size of air cell in 10∼30% rice-wheat bread was not significantly different but in 40∼50% rice-wheat bread it was increased. The distribution of air cell was more even in 10∼30% rice-wheat bread than in wheat bread, but not in 40∼50% rice-wheat bread. The overall quality of rice-wheat bread was shown to be better in 10∼30% rice-wheat bread than in wheat bread.

• 대한방사선기술학회지:방사선기술과학
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• 제21권2호
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• pp.57-63
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• 1998

AEC was designed to assist in the production of radiographs of equal density and to aid in the production f consistently high quality radiographs. Many improvements have been made in the AEC and these have helped to increase it's acceptance. Newer system (Falling load) control kVp and mA as well as exposure time. Authors have had experiments about the characteristics of AEC by Zone System. Zone System is the method to detection of photographic image qualify by control the photo print from Fred Archer and Ansel Adams. With the Zone System theory the experiments of density control, characteristics of phantom thickness and reproducibility of occupation rate of contrast media could make quality control of X-ray photography effectively in falling load system.

• 동아시아식생활학회지
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• 제10권3호
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• pp.229-238
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• 2000

This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.