• Advances in Computational Design
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• 제4권1호
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• pp.43-52
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• 2019

Variation Analysis (VA) is used to simulate final product variation, taking into consideration part manufacturing and assembly variations. In VA, all the manufacturing and assembly processes are defined at the product design stage. Process Capability Data Bases (PCDB) provide information about measured variation from previous products and processes and allow the designer to apply this to the new product. A new challenge to this traditional approach is posed by the Industry 4.0 (I4.0) revolution, where Smart Manufacturing (SM) is applied. The manufacturing intelligence and adaptability characteristics of SM make present PCDBs obsolete. Current tolerance analysis methods, which are made for discrete assembly products, are also challenged. This paper discusses the differences expected in future factories relevant to VA, and the approaches required to meet this challenge. Current processes are mapped using I4.0 philosophy and gaps are analysed for potential approaches for tolerance analysis tools. Matching points of simulation capability and I4.0 intents are identified as opportunities. Applying conditional variations, incorporating levels of adjustability, and the un-suitability of present Monte Carlo simulation due to changed mass production characteristics, are considered as major challenges. Opportunities including predicting residual stresses in the final product and linking them to product deterioration, calculating non-dimensional performances and extending simulations for process manufactured products, such as drugs, food products etc. are additional winning aspects for next generation VA tools.

• 지식경영연구
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• 제10권3호
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• pp.115-132
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• 2009

This paper makes an analysis of economic spillover effects of credit guarantee by linking the remainder of guarantee according to industries from 2003 to 2006 in this study. Specifically, total remainder of guarantee in 2006 is approximately 3922 billion and 600 million won on the basis of unchangeable price in 2003, and each funds becomes the input of the last demand in 27 industries over the cow1try and, thereby, induces production, added value, and the effect of employment. The last demand according to industries shows that a lot of funds have been supported to the manufacturing industry for about 1200 billion won, the wholesale and retail for about 1299 billion and 500 million won, food and lodging industry for about 144 billion and 100 million won, education and health care industry for about 132 billion and 600 million won, and social and other service industry for about 339 billion and 300 million won. The spillover effect about the remainder of guarantee in 2006 classified by industries over the country on the basis of production shows the high effects on the manufacturing industry for 37.8%, 2625 billion and 90 million won, the wholesale and retail for 20.7%, 1439 billion and 290 million won, food and lodging industry for 9.4%, 654 billion and 570 million won, real estate and business service industry for 9.2%, 637 billion and 310 million won, social and other service industry for 5.3%, 369 billion and 90 million won, and education and health care industry for 2.9%, 199 billion and 300 million won of the effect causing production over the country, 6945 billion won in order. The effect causing added value shows high spillover effect on the wholesale and retail for 36.7%, 1186 billion and 830 million won, the manufacturing industry for 25.8%, 831 billion and 500 million won, food and lodging industry for 14.9%, 480 billion and 980 million won, social and other service industry for 9.3%. 300 billion and 160 million won, and real estate and business service industry for 4.2%, 135 billion and 36 million won of the effect causing added value over the country in order. Finally, the effect causing employment shows a lot of employment have occurred in the wholesale and retail for 37.4%, 23,060 people, the manufacturing industry for 18.9%, 11,637 people, food and lodging industry for 13.7%, 8,429 people, social and other service industry for 7.9%, 4,866 people, and real estate and business service industry for 5.6%, 3,429 people of 61,617 people in order.

• 한국산학기술학회논문지
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• 제15권7호
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• pp.4310-4317
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• 2014

본 연구는 수작업 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 본 실험에 사용된 시료는 떡의 주원료, 작업장 시설, 도구와 작업자는, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구 서계동 소재에 있는 KB 업체에서 제공받았다. 제조공정도는 일반적인 떡류 제조업체의 제조공정을 참고로 작성하였다. 제조 공정도는 원료 농산물(맵쌀, 찹쌀, 잣 등), 부재료(분말원료), 용수와 포장재료의 입고, 보관, 정선 및 계량, 세척, 불림, 탈수, 분쇄, 주재료 혼합, 익반죽, 수작업 성형, 증자, 냉각, 절단, 내포장, 금속검출, 외포장, 보관 및 출하공정으로 작성하였다. 원료 농산물의 미생물학적 위해요소 분석결과는 Table 1과 같다. 본 연구결과 증자공정 후의 떡과 원재료의 미생물검사 결과는 안전한 것으로 보인다. 하지만, 체계적인 세척 및 소독을 실시하여 미생물학적 위해를 감소시키고 작업자 위생교육 등을 통하여 개인위생개념 향상과 작업장의 미생물 관리가 함께 이루어져야 할 것으로 여겨진다.

• 수산경영론집
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• 제46권2호
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• pp.111-125
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• 2015

This study is to analyze the efficiency of Korean sea food manufacturing using Data Envelopment Analysis. Firstly, based on an output oriented traditional CCR, BCC model, the study estimated the efficiency scores. The average estimates of technical, pure technical, and scale efficiency turned out 0.6517, 0.7184, 0.9074 respectively, which are separated for 50 marine corporations. The 10 DMUs were efficient under CCR model while the 17 DMUs under BCC model. Also, the study suggested that the operating profit of the two output factors should be more increased relatively and averagely from the viewpoint of efficiency improvement. Secondly, super efficiency scores are estimated under super efficiency and SBM model. As a result, it came to be possible to distinguish and rank the efficiency of the efficient DMUs. The highest score was 4.2975 under Super-CCR, was 2.4947 under Super-BCC, was 2.7160 under SBM-Super-CCR, and was 1.5319 under SBM-Super-BCC model. The average estimates of super efficiency were 0.76 and 0.82 under Super-CCR and Super-BCC model respectively, and were 0.61 and 0.67 under SBM-Super-CCR and SBM-Super-BCC model. Finally, the study conducted a rank-sum test, Wilcoxon-Mann-Whitney test, to find a statistical significance of heterogeneity existing in efficiencies among the sample corporations. The result showed that there was a significant difference in average efficiency between Dried, Salted product manufacturing and Frozen product manufacturing under BCC-Super efficiency model at 10% level of significance. Furthermore, TOBIT model was applied to find out the potential factors that might influence the efficiency, Wilcoxonand the results showed debt and sales cost influenced all of the technical, pure technical, and scale efficiency, while net profit influenced only the technical efficiency.

• 한국식품영양학회지
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• 제33권4호
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• pp.440-446
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• 2020

The purpose of this study was to derive the conditions for manufacturing rice porridge with optimum properties after reheating. The characteristics of rice porridge according to the soaking time, water addition rate, heating temperature, heating time, and cooling conditions were compared using the 'Samkwang' cultivar. In Step I, as the heating temperature increased, the weight change decreased and the viscosity increased, and the temperature known as the main factor of the gelatinization also appeared to affect the viscosity increase. In Step II, the viscosity and the texture properties was not significantly different as the soaking time was reduced, and 10 minutes was suitable because of due to the shortening effect of the total process time. In Step III, the residual heat was lowered by cooling after the rice porridge production, so the viscosity could be greatly reduced. Also, it was confirmed that the water addition rate of 900% and the heating temperature of 15 minutes were optimal manufacturing conditions. The next study will investigate the porridge processability of rice cultivars using these results.

• 한국산학기술학회논문지
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• 제17권1호
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• pp.646-653
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• 2016

본 연구는 고사리와 도라지의 HACCP(Hazard Analysis Critical Control Point)시스템 적용에 필요한 미생물학적 위해 요소 분석을 위한 목적으로 수행되었다. 제조공정도는 일반적인 제조업체의 제조공정을 참고하여 작성하였다. 원료농산물의 미생물학적 위해요소 분석결과 일반세균수는 도라지에서 $6.2{\times}10^3CFU/g$ 로 가장 많이 검출되었다. 하지만, 소독공정 이후의 미생물검사 결과는 모든 균이 검출되지 않아 안전한 것으로 나타났다. 제조환경과 작업자의 미생물 검사 결과, 체계적인 세척 및 소독을 통하여 작업자 위생교육 등을 기반으로 개인위생과 함께 미생물학적 위해를 감소시켜야 할 것으로 사료된다.

• 한국산학기술학회논문지
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• 제14권3호
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• pp.1252-1257
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• 2013

본 연구는 Homomixer의 회전속도에 따른 염화마그네슘 유화물의 제조특성을 비교하여 두부응고제로서 염화마그네슘유화물의 제조상 최적조건을 확립하기로 하였다. 염화마그네슘유화물의 입자는 Homomixer의 회전속도가 증가할수록 미세화 되었다. 입자크기는 $1{\sim}5{\mu}m$로 분포하고 있었다. 분산상의 입자크기가 미세화 할수록 점도의 증가와 보관 중 유상분리의 지연으로 상관관계가 있음을 나타내었다. 따라서 염화마그네슘유화물을 제조하는데 있어서 Homomixer의 회전속도는 10,000rpm 이상에서 제조하는 것이 두부응고제로서 두부의 조직 상태와 이수율 등이 가장 좋은 결과를 나타내었다.

• 한국축산식품학회지
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• 제37권1호
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• pp.87-97
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• 2017

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage. Two sucrose fatty acid esters, F110 and F160, were identified as suitable emulsifiers. The optimum conditions for the beverage manufacture, which can satisfy two conditions at the same time, determined by response surface methodology (RSM), were 5,000 rpm primary homogenization speed and 0.207% sucrose fatty acid emulsifier addition. The particle size and zeta-potential of the beverage under the optimum condition were 190.1 nm and $-25.94{\pm}0.06mV$, respectively. In comparison study between F110 added group (GF110) and F160 added group (GF160) during storage, all samples maintained its pH around 6.6 to 6.7, and there was no significant difference (p<0.05). In addition, GF110 showed significantly higher zeta-potential than GF160 (p<0.05). The particle size of GF110 and GF160 were approximately 190.1 and 223.1 nm, respectively at initial. However, size distribution of the GF160 tended to increase during storage. Moreover, increase of the particle size in GF160 was observed in microphotographs of it during storage. The $L^*$ values gradually decreased within all groups, whereas the $a^*$ and $b^*$ values did not show significant variations (p<0.05). Compared with GF160, bitterness, floating cream, and rancid flavor were more pronounced in the GF110. Based on the result obtained from the present study, it appears that the sucrose fatty acid ester F110 is more suitable emulsifier when it comes to manufacturing this beverage than the F160, and also contributes to extending product shelf-life.

• 식품과학과 산업
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• 제52권2호
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• pp.188-201
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• 2019

새로운 식품원료 첨가물에 대한 산업 활성화를 위한 대표적 사례는 미국의 GRAS 제도이다. GRAS 제도의 가장 큰 특징은 FDA의 승인을 반드시 거치지 않더라도 전문 심의위원회(사설)의 검토를 거쳐 안전한 식품으로의 사용이 가능하다고 판단되는 경우 이를 제조 판매가 가능한 구조이다. 그러나, 이러한 GRAS 제도는 식품으로의 사용에 따라 발생할 수 있는 모든 책임을 제조사가 가져가는 구조임을 감안할 때, 현실적으로 국내의 식약처 중심의 안전성 심사 및 관리 체계에서는 도입하는데 현실적인 어려움이 있다. 유럽 Novel Food의 경우는 상대적으로 이러한 국내 환경과 유사하므로 유럽 법규 현황에 대한 세부적인 선행 사례 분석이 유의미할 것으로 기대할 수 있다. 전술한 바와 같이 중국의 신식품원료 심사제도는 유럽의 Novel Food 제도와 기본적 철학면에서는 운영에 있어 유사한 부분이 보이나, 자국 내 지정된 시험평가 기관에서 직접 평가한 결과만을 심사 검토의 기준 자료만으로 채택하고 있어 한국 국내 관련 산업의 활성화와 해외로의 진출을 지향하며 작성하게 된 본 지의 취지와 격차가 크다고 분석하였다. 마찬가지로 일본의 사례는 위해성 심사의 주관을 경제산업성이 맡고 있으면서, 경제산업성 산하의 독립행정법인인 제품평가반 기술기구(NITE)의 사전심사 기능 부여라는 분권화를 주된 특징으로 채택하고 있어 정부 주도의 한국 내 심사제도의 개선을 위해 제도적인 측면에서 참고할 부분의 발굴이 용이치 않다고 사료되었다. 이러한 사유로 유럽과 미국의 현행 법규에 한정하여 비교하면 아래와 같다(표 3). 미국 유럽 한국의 신규 식품소재의 인허가 심사 체계는 1) 기존 등록된 식품원료 첨가물과의 동등 규격 여부에 대한 유권해석, 2) 새로운 식품첨가물인 경우 제품의 안전성 심사, 3) 식품 제조 관리 기준에 따른 생산 인허가의 3단계 과정을 거쳐서 진행이 되며, 각국별 기준은 다소 차이가 있어도 기본적인 심사의 절차 및 소요기간은 큰 차이가 없다. 그러나 제조의 과정에 유전자변형미생물 자체 혹은 이를 이용하여 제조된 효소제 등을 사용할 경우, 미국의 GRAS 제도의 경우는 별도의 심사가 아닌 제품의 GRAS 심사의 과정 중에 모두 포함되어 안전성을 심사하는 것과 달리, 유럽 한국의 경우는 제품에 대한 안전성 심사 이외에 미생물과 효소제에 대한 별도의 안전성 심사가 선행되어야 한다. 그러나 유럽 Novel Food의 경우는 제조 과정 중 사용되는 유전자변형미생물의 경우 밀폐환경이용(contained use) 여부에 따른 완화된 법규 및 별도의 효소 균주의 positive list 제도를 운영하고 있어, 국내와는 실질적으로 새로운 식품첨가물의 산업화를 위한 소요 일정, 비용이 매우 간소화 되어 있음을 확인할 수 있다(Kim, 2014) (그림 8).

• 한국식품과학회지
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• 제42권4호
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• pp.390-397
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• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.