• Korean journal of food and cookery science
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• v.5 no.2
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• pp.35-41
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• 1989

This study was written to assess microbilogical quality by passage of time and holding method after making foods, by means of evaluating time, temperature and microbiological quality during vairous phases in product flow of hard-boiled mackerel served by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting nicrobiological growth conditions. The results were as fallows: 1. According to phases in product flow of hard-boiled mackerel, it showed 4.9 hours of mean of needed time, $27.5^{\circ}C$ of room temperature, 4.8~5.7 of pH value and 0.95~0.98 of Aw. these conditions were suitable for microbiological growth, and the phases with potential hygienic danger were pre-preparation and assembly & service. 2. As for holding methods and passage of time, holding as steam table was more effective than holding at room temperature as time past. 3. Food poisoning bacteria were not dectected from phases in product flow of hard-boiled mackerel.

• Design & Manufacturing
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• v.2 no.1
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• pp.39-43
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• 2008

There occur not only many problems in the injection process but also low quality productivity due to the injection conditions of various injection factors. Injection molding process factors such as molding temperature, injection pressure, flow rate and flow velocity, must be controlled properly in filling and packing phases in the injection molding process. In this study, effects of these factors on the injection molding were investigated through the flow analysis for the holding pressure affecting cooling time. Results of this study would be helpful to setting of holding pressure for optimization of forming condition in order to reduce cooling time in injection molding.

• Journal of the Korea Society of Computer and Information
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• v.21 no.4
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• pp.17-24
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• 2016

In this paper, we propose a AH LSU(Advanced Hybrid QoS Routing Link State Update) Algorithm that improves the performance of Hybrid LSU(Hybrid QoS Link State State Update) Algorithm with statistical information of flow holding time in network. AH LSU algorithm has had both advantages of LSU message control in periodic QoS routing LSU algorithm and QoS routing performance in adaptive LSU algorithm. It has the mechanism that calculate LSU message transmission priority using the flow of statistical request bandwidth and available bandwidth and include MLMR(Meaningless LSU Message Removal) mechanism. MLMR mechanism can remove the meaningless LSU message generating repeatedly in short time. We have evaluated the performance of the MLMR mechanism, the proposed algorithm and the existing algorithms on MCI simulation network. We use the performance metric as the QoS routing blocking rate and the mean update rate per link, it thus appears that we have verified the performance of this algorithm.

• The Journal of the Korea Contents Association
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• v.9 no.3
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• pp.49-57
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• 2009

This paper has proposed Flow Holding Time based Link State Update(LSU) Algorithm that can improve the performance of the existing LSU algorithms. As the existing LSU algorithms are based on the network traffic information, the proposed algorithm is based on flow holding time so we can minimize the LSU message overhead and has not had a strong influence on the depreciation of QoS routing performance. We apply a flow holding time in order to decrease the number of LSU message. We have evaluated the performance of the proposed model and the existing algorithms on MCI simulation network using the performance metric as the QoS routing blocking rate and the mean update rate per link, it thus appears that we have verified the performance of this algorithm.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Journal of the Korea Society of Computer and Information
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• v.14 no.5
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• pp.133-139
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• 2009

This paper has proposed Flow Holding Time based Link State Update(LSU) Algorithm that has minimized the LSU message overhead in QoS routing and has not had a strong influence on the depreciation of QoS routing performance. We apply a flow holding time in order to decrease the number of LSU message. We have evaluated the performance of the proposed model and the existing algorithms on MCI simulation network using the performance metric as the QoS routing blocking rate and the mean update rate per link, it thus appears that we have verified the performance of this algorithm.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.16 no.6
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• pp.21-28
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• 2007

Injection molding process factors such as molding temperature, injection pressure, flow rate and flow velocity, must be controlled properly in filling and packing phases in the injection molding process. In this study, effects of these factors on the injection molding were investigated through the flow analysis for birefringence and refractive index for pickup lens. This paper presents the birefringence and refractive index reduced with increasing the holding pressure and also the holding pressure time. And there are interaction with birefringence and fill time in the injection process. The optimal conditions through DOE are validated by using injection molding analysis.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.9-17
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• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.05a
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• pp.174-177
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• 2004

The nickel-based alloy Nimonic 80A possesses strength, and corrosion, creep and oxidation resistance at high temperature. These products are used for aerospace, marine engineering and power generation, etc. The control of forging parameters such as strain, strain rate, temperature and holding time is important because the microstructure change in hot working affects the mechanical properties. It is necessary to understand the microstructure variation evolution. The microstructure change evolution occurs by recovery, recrystallization and grain growth phenomena. The dynamic recrystallization evolution has been studied in the temperature range $950-1250^{\circ}C$ and strain rate range $0.05-5s^{-1}$ using hot compression tests. The metadynamic recrystallization and grain growth evolution has been studied in the temperature range $950-1250^{\circ}C$ and strain rate range 0.05, $5s^{-1}$, holding time range 5, 10, 100, 600 sec using hot compression tests. Modeling equations are developed to represent the flow curve, recrystallized grain size, recrystallized fraction and grain growth phenomena by various tests. Parameters of modeling equation are expressed as a function of the Zener-Hollomon parameter. The modeling equation for grain growth is expressed as a function of initial grain size and holding time.