• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Management Science and Financial Engineering
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• v.6 no.2
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• pp.1-28
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• 2000

Supply chain management issues faced by a manufacturing company are considered in this paper. The supply chain consists of a manufacturing company and its suppliers. The manufacturer produces multiple products with inputs (e.g., raw materials) from the suppliers, but each product needs a different mix of these inputs. The market demand for the products is uncertain. We develop a mathematical model and algorithm, which can help the manufacturer to solve its procurement decision problem: how much of raw material to order from which supplier. The model incorporates such factors as market demand uncertainty, product's input requirement, supplier's as well as manufacturer's capacity, plus other costs comparable with those in a typical newsboy problem. Numerical examples are presented to see the interacting effects among critical parameters and variables.

• Journal of Environmental Health Sciences
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• v.32 no.4 s.91
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• pp.316-323
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• 2006

This study was performed to assess the microbial contamination level for the processing of sandwich products in the middle of Gyeongnam province from December 2004 to January 2005. A total of 85 samples were collected from 5 sandwich shops. These samples were tested sanitary indication bacteria, such as aerobic Plate count(APC), coliforms, and Escherchia coli and pathogenic bacteria such as Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. As a result of APC and coliform count ranged 0-4.59 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand) and 0-3.86 $log_{10}$ CFU/(ml, g, 100 $cm^2$, hand), respectively. Especially, the highly contaminated items for APC were confirmed 1.64-4.59 $log_{10}$ CFU/g to employees', raw materials and sandwich in all items. Escherichia coli was isolated from 5 samples. Listeria monocytogenes and Staphylococcus aureus were detected in 1 sample and 11 samples from utensil, raw materials and sandwiches, respectively. However, Escherichia coli O157:H7 and Salmonella spp. were not detected in anywhere. For the production of safety sandwich, education of sanitation for employees, control of raw materials, and continuous monitoring for microorganism will be required.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1994.04a
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• pp.653-659
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• 1994

Human experts have the various own knowledges to be applied in specialized domains. The fact that knowledge itself becomes more critical in the context of textile knowledge with rapid development of new fibers, automated equipments, processes and applications. Diversity of worsted spun yarns, lack of human expertise, and inconsistency among manually generated process plans in consequency of adjustment machine parameters owing to change up raw materials frequently increase the necessity of developing computer aided process planning(CAPP) systems for spinning process. Expert systems offer one of techniques to develop CAPP systems which would behave in a knowledgeable manner. Expert systems are the problem-solving computer program that can reach a level of performance comparable to that of a human expert in some specialized problem domain. This paper is described as job justification module. The job justification module performs to consult with users on which worsted spun yarn manufacturing process planning under the various factors, e.g., raw materials, machine parameters and required yarn counts. Also, the developed module informs the various knowledges relevant process planning. The job justification module offers the control parameters at each process and includes the various standard process plans as database. These knowledges are generated by facts and rules within rule bases.

• Progress in Superconductivity and Cryogenics
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• v.22 no.4
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• pp.20-23
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• 2020

Among many variables in processing the high performance MgB2 bulk superconductors, simple and important approach is to optimize the size dependence of the Mg & B raw powders. The present study is dedicated towards the variation in superconducting properties of MgB2 depending upon the various combination of Mg & B powders with the two different particle sizes respectively. From morphological investigation of the MgB2 samples, narrow and long pores are observed when the larger Mg powders are used, whereas it is rather like the oval shapes with the smaller Mg powders. Also, it can be seen that the connectivity of the MgB2 samples is much enhanced with the smaller size of the B powders. Jc-H properties of the MgB2 samples also indicate that the highest Jc can be obtained when using the smaller size of the B powder with the combination of the smaller Mg powders than that of the larger Mg powders. If the cases with the larger B powers, it is more favorable to select the larger Mg powders with the better Jc-H properties considering shorter diffusion length of Mg and more homogeneous mixture between the Mg & B powders.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Journal of Food Hygiene and Safety
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• v.20 no.1
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• pp.36-42
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• 2005

The purpose of this study is to develope a HACCP model for Korean traditional cookies. Prerequisite program and HACCP plan were proposed and analyzed for Yugwa. After analysing hazards of raw material and manufacturing processes, CCP, CL and control methods were presented. Pathogenic microorganisms were detected at the Korean traditional cookies plant. It gave a clue that general sanitation control procedures should be implemented for safe traditional cookie products. Hazard analysis of raw materials and processing of Korean traditional cookies, determination of critical control points and critical limits at the plant lead to present a model of HACCP plan. Implementation of HACCP can be carried out using a HACCP model. Critical control point of Yugwa production were determined as frying process. Biological and chemical hazards were presented for CCP determination.

• 연구논문집
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• s.23
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• pp.127-140
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• 1993

The drive pulley, which is employed for loading and unloading raw materials in a steel mill, is usually manufactured by use of various welding processes. In this study the weldment in the pulley, in which TIG and $CO_2$ welding processes are used, has been analyzed from view point of fracture mechanics. Fracture toughness tests have been performed according to ASTM E813. A servo-hydraulic testing machine (10kN) has been employed. Also the crack propagation tests (Mode I) have been performed with compact tension specimen in compliance with ASTM E647. To predict the critical crack size in the weldment, finite element stress analysis for the drive pulley under real operating conditions have been performed. In addition, the residual stresses at the weldment and in heat-affected zone have been obtained by hole drilling method. The planar critical crack size have been predicted for the drive pulley by considering the stress analysis results and the residual stresses due to welding process. For the drive pulley considered in this study, it has been concluded that the most important factor in determining the critical crack size is the welding residual stress in the transverse direction. Also the effect of stress concentration at the root of the weldment have been noticeable. For the planar crack, the fatigue crack growth life from an initial crack size of 2mm to the critical crack size obtained as in the above have been predicted. The predicted lives were between 55, 900 and 72, 000 cycles depending on the shape of the elliptical crack. The predicted lives were in fairly good agreement for the drive pulley considered in this study.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.524-534
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• 2018

This study assessed the biological and physicochemical hazards involved in establishing a hazard analysis critical control point (HACCP) for canned seasoned Broughton's ribbed ark Scapharca broughtonii and examined the critical control points (CCPs) in the field. Following the basic principles of the HACCP system, the hazard-evaluation procedures were enacted during the production of canned seasoned Broughton's ribbed ark after field investigation of a seafood product company in Korea. CCPs were determined using canned seasoned Broughton's ribbed ark with the corresponding control measures. The HACCP system was applied to each step in processing the product. The results indicated that inspection of raw materials, filling, sterilization, and alien substance detection were the most important CCPs. These results can be used to prevent and control food safety problems in the production of canned seasoned Broughton's ribbed ark.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.05a
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• pp.120-123
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• 2001

The semi-solid casting will have a higher internal integrity, mechanical properties and dimensional accuracy than the conventional castings. This process can reduce the manufacturing costs and finished weight for critical components. The semi-solid casting are capable of greater dimensional repeatbility, this supplies considerable savings when extensive machining, salvage and scrap are key variables in the current automotive product. One of the most important factor regarding the semi-solid die casting process are the reheating method of the raw materials to the semi-solid state. Therefore, in this present work, the horizontal type induction heating system to obtain the optimal reheating conditions suitable for semi-solid die casting process was designed and manufactured. And the microstructure of reheated materials was investigated.