• 한국식생활문화학회지
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• 제10권3호
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• 한국식품조리과학회지
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• 제5권2호
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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.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2001년도 추계학술대회 논문집
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• pp.195-199
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• 2001

The flow turning process, an incremental forming process, is a cost-effective forming method for axi-symmetric intricate parts to net shape. However, the flow turning process shows a fairly complicated deformation, it is very difficult to obtain satisfactory results. Therefore extensive experimental and analytical research has not been carried out. In this study, an fundamental experiment was conducted to improve productivity with process parameters such as tool path, angle of roller holder($\alpha$), feed rate(v ) and comer radius of forming roller(Rr). These factors were selected as variables in the experiment because they were most likely expected to have an effect on spring back. The clearance was controlled in order to achieve the precision product which is comparable to deep drawing one. And also thickness and diameter distributions of a multistage cup obtained by flow turning process were observed and compared with those of a commercial product produced by conventional deep drawing.

• 경영과정보연구
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• 제34권5호
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• pp.127-148
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• 2015

본 연구는 스마트러닝의 학습을 통해 학습성과에 영향을 미치는 스마트러닝 속성에 학습정보를 제공하여, 다양한 학습 서비스를 통하여 학습자로 하여금 학습 환경을 최적화시키는 방안에 스마트러닝 시스템을 활용하고자 한다. 경영환경이 더욱 다양해지고 있는 현시점에서 스마트러닝 기술속성들이 학습성과에 어떠한 영향관계를 미치는지 종합적으로 고찰해 볼 필요성이 있다. 스마트러닝 속성은 최근 학자들마다 조금씩 다른 의미로 정의되기도 하지만, 본 연구에서는 선행연구를 바탕으로 개인화(Personalization), 다양성(Variety), 연결성(Connectivity), 복합성(Convergence), 편재성(Ubiquity)의 다섯 가지로 정의 한다. 이에 스마트러닝 학습자의 만족도와 스마트러닝 학습 성공 요인들의 관계를 규명하고 학습몰입에 영향을 주는 주요 요인을 분석한 결과, 스마트러닝의 속성의 다양성, 개인화, 복합성은 학습몰입에 영향을 미치고 다양성, 개인화, 편재성은 상호작용에 영향을 미치고, 학습자의 학습몰입과 상호작용성은 학습성과에 유용한 영향을 미치는 것으로 분석되었다. 이는 스마트러닝을 학습효과의 극대화을 위해서는 스마트러닝의 속성이 중요함의 시사점을 준다.

• 산경연구논집
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• 제11권1호
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• pp.49-57
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• 2020

Purpose : The purpose of this study is to examine the effect of the attributes of mobile shopping apps on the purchase intention of fashion products in the steadily growing mobile commerce market and analyze the mediation effect of shopping flow. Research design, data and methodology : In this study, a survey was conducted on users in their 20s to 50s who had experience of fashion products via mobile shopping apps. The questionnaire was analyzed on the final 507. The research issues were verified using Frequency analysis, Exploratory factor analysis, Reliability analysis, Confirmatory factor analysis, and Structural equation model. Results : Among the attributes of mobile shopping apps, reliability, enjoyment and ease of use were found to have a significant impact on shopping flow and fashion product purchase intention, while shopping flow had a significant impact on fashion product purchase intention. Product diversity and usefulness of shopping apps didn't show a significant effect. After examining the mediation effect, reliability, enjoyment, and ease of use were shown to have indirect effects by showing partial mediation effects. Conclusions : Studies show that consumers are not putting much emphasis on how diverse a product line is available and how useful a mobile shopping app is when they shop for fashion products on mobile devices. Factors that affect consumers' purchase intention are reliability, enjoyment and ease of use of shopping apps. These results shows that it is important to provide reliable information about fashion products, provide reliability to customers by setting up means for safe transactions, and provide a wider variety of services and information to make using the mobile shopping app enjoyable. In addition, there is a need to make it easy to find a fashion product that consumers like and make it easy to purchase when consumers find out fashion products that they like, and to configure how to use the app easily. Consequently, consumers become immersed in shopping which is also able to improve consumers' purchase intention on fashion products when a reliable, enjoyable and easy to use mobile shopping app is provided.

• 한국식생활문화학회지
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• 제11권1호
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• pp.107-121
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• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• 한국기계가공학회지
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• 제8권2호
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• pp.53-59
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• 2009

The analysis of injection molding process by CAE is widely used in development of plastic products. That comes from the fact that CAE analysis can reduce trial and error based on optimized design. On this study, by use of MOLDFLOW, the causes of product defects were found and solved by trade-off study. CAE analysis includes Flow-Cool-Warpage Analyses and finally a new mold-die design with better product quality was suggested. On injection molding of round-shaped plastic fan, new mold-die system with 4-tunnel gates located on the edge of a fan disc shows better quality rather than pin-point gate located on the center of a disc. That was effective in terms of flow mark removal and flatness improvement of the product.

• Mass Spectrometry Letters
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• 제3권4호
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• pp.108-111
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• 2012

An experimental study on the nascent product of the OH heterogeneous reaction with NaCl was performed under dry and wet conditions using a bead-filled flow tube system coupled to a high-pressure chemical ionization mass spectrometer. The ozone concentration in the flow tube for the atomic hydrogen removal was varied in order to control the conversion reaction of molecular chlorine into HCl for the identification of the nascent product. The mass spectrometric observation was that the $O_3$ introduction reduced the concentration HCl, while it increased the concentration of $Cl_2$ and ClO. Based on the experimental results, we suggest that the nascent product of the titled reaction is gaseous $Cl_2$, which is followed by fast conversion into HCl in presence of H. No significant difference in the concentration profile between under dry and wet (RH = 2%) conditions was observed.

• Elastomers and Composites
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• 제50권3호
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• pp.184-188
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• 2015

There is a need for light weight and high stiffness characteristics in the building structure as well as aircraft and cars. So fiber reinforced plastic with the addition of reinforcing agent such as glass fiber, carbon fiber, aramid fiber is utilized in this regard. In this study, mechanical strength, flow property and part shrinkage of glass fiber and carbon fiber reinforced PA6 were examined according to reinforcement content such as 10%, 20%, and 30%, and reinforcement type. The mechanical property was measured by a tensile test with specimen fabricated by injection molding and the flow property was measured by spiral test. In addition, we measured the part shrinkage of fiber reinforced PA6 that affects part quality. As glass fiber content increases, mechanical property increased by 75.4 to 182%, and flow property decreased by 18.9 to 39.5%. And part shrinkage decreased by 52.9 to 60.8% in the flow direction, and decreased by 48.2 to 58.1% in the perpendicular to the flow direction. As carbon fiber content increases, mechanical property increased by 180 to 276%, flow property decreased by 26.8 to 42.8%, and part shrinkage decreased by 65.0 to 71.8% and 69.5 to 72.7% in the flow direction and the direction perpendicular to the flow respectively.

• 한국정보시스템학회지:정보시스템연구
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• 제27권1호
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• pp.111-131
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• 2018

Purpose This study empirically investigated the impact of information technology(IT) capability on the co-innovation with suppliers and the effects of the co-innovation with suppliers on the product and process innovations in manufacturing firms. We demonstrated that IT promotes innovations trough the sharing of knowledge with suppliers. Design/methodology/approach The empirical data were collected through post-survey. 97 valid survey data were finally collected. With a multiple-regression analysis, we confirmed the influence relationships among critical variables. Findings In the empirical results, it was found that IT integration positively and significantly influences the amount of inter-organizational information exchange with suppliers. The results showed that the inter-organizational information flow with suppliers has a positive and significant impact on the inter-organizational learning with suppliers. It was also observed that the inter-organizational learning with suppliers facilitates and promotes the co-innovation with suppliers. From these results, it is concluded that the co-innovation with suppliers is activated through the knowledge transfer or sharing caused by an inter-organizational information flow or learning. Finally, the positive effects of the co-innovation with suppliers on the product and process innovations were empirically confirmed. Thus, it is suggested that IT capability influences innovations through the co-innovation with suppliers caused by an inter-organizational information flow.