• Food Science and Industry
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• v.49 no.4
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• pp.19-30
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• 2016

Food industry in Korea is one of the most important manufacturing field since the history of this country. Recent days all industries in the world move to $4^{th}$ industrial revolution beginning from 1st revolution. This means that connections between human to human, human to things and things to things should be settled down. food industry in this country should escape from the conventional manufacturing fields until now and accept new or cutting edge technology NT including artificial intelligence robot system and platform system using Internet of Thing. To overcome the saturation condition of domestic food market, it should be extended our market to overseas. To do this Korean food industry should be reformed the processing system to convergence and fusion inner or multi-disciplinary research in not only research field but also manufacturing field. The food industry must introduce new technology and concept of controlling all manufacturing systems. This paper present the fields should be convergence and the field study together and the new techniques, methods and new products be developed in the future.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.499-505
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• 2020

Compared to other manufacturing industries, the food manufacturing industry has a relatively large number of women casualties compared to men, and the number is steadily increasing. The age of casualties is also increasing as the society enters into an aging society. This is also evident in the food manufacturing sector. Therefore, this study conducted a survey on the safety and health awareness of workers by age and gender at small workplaces in the food manufacturing industry. Among them, we would like to focus on elderly women workers and analyze their accident characteristics to suggest ways to reduce the accident rate.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.67-73
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• 1990

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

• Food Engineering Progress
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• v.22 no.4
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• pp.283-294
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• 2018

Food allergy is a chronic disease that is increasing all over the world, and it can even lead to a loss of life. To prevent any incidents resulting from food allergies, most countries keep strengthening their food allergen labeling requirements domestically and internationally, with a constant monitoring system against undeclared allergens and recall of offending products. In order to avoid economic losses to industry and damages to international relations from undeclared allergens, it is necessary to confirm each country's regulatory policy on food allergen labeling prior to exportation. Another required action is to try for a reduction of the cross-contamination risk of the allergens during manufacturing and storage, which should be verified by using an accurate and reliable analysis of food allergens. This paper is intended to provide an introduction to the regulation of food allergen labeling by country, allergen management methods to avoid cross-contamination, and allergen detection methods using ELISA, PCR, and LC/MS. Changes of allergenicity during thermal or nonthermal processing also will be investigated in our review. This review will be helpful for the food industry to better understand patients suffering from food allergies and to manage food allergens in food manufacturing.

• Journal of the Korean Society of Safety
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• v.38 no.1
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• pp.34-41
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• 2023

In this study, S food manufacturing business located in Chungbuk was selected as the subject, and the transition in insulation resistance in major electrical equipment used in this food manufacturing business was analyzed for 4 years (2018-2021). It was confirmed that the insulation resistance decreased over time for all 18 electrical facilities. Insulation resistance changed due to environmental influences such as load characteristics and ambient temperature. Particularly in the case of the food manufacturing industry, it was confirmed that the decrease started after 2 years, although it varied depending on equipment and environmental influences. Furthermore, it was confirmed that management through predicting the management cycle of electrical equipment is possible by deriving a regression equation through regression analysis of insulation resistance measurement values.

• Korean Business Review
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• v.14
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• pp.169-187
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• 2001

In the recent efficiency study became accomplished generally a listed company, the efficiency study of small manufacturing industry is deficient. The purpose of this study analysis efficiency of small manufacturing industry by using the DEA model. DEA model is non-financial approach method to measure relative efficiency by input factors and output. The panel data from 1996 to 1999 are used for the analysis. The relative mean-efficiency can be summarized as follows. The wholesale trade and commission trade manufacturing industry 68.99%, communication equipment manufacturing industry 60.58%, food products and beverages manufacturing industry 91.05%, motor vehicles, trailers and semitrailers manufacturing industry 85.80%, basic metals manufacturing industry 88.96%, pulp, paper and paper products manufacturing industry 96.53%, chemical and chemical products manufacturing industry appeared with 78.67%. The results is expected to provide the empirical evidence useful to enhancing the competitiveness of manufacturing industry in korea.

• Food Industry And Nutrition
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• v.8 no.2
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• pp.38-42
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• 2003

• Food Industry And Nutrition
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• v.8 no.2
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• pp.43-50
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• 2003

• Food Industry And Nutrition
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• v.10 no.1
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• pp.6-10
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• 2005

• Food Industry And Nutrition
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• v.5 no.1
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• pp.13-17
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• 2000