• Proceedings of the Korean Nuclear Society Conference
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• 2005.10a
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• pp.310-311
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• 2005

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.164-169
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• 1999

To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6$0^{\circ}C$ for 5hour. Commercial amylolytic enzymes such as $\beta$-amylase(Bio-zyme ML Himaltosin GL) $\alpha$-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.1
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• pp.55-63
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• 2019

This paper develops an algorithm to determine the batch size of the batch process in real time for improving production and efficient control of production system with multiple processes and batch processes. It is so important to find the batch size of the batch process, because the variability arising from the batch process in the production system affects the capacity of the production. Specifically, batch size could change system efficiency such as throughput, WIP (Work In Process) in production system, batch formation time and so on. In order to improve the system variability and productivity, real time batch size determined by considering the preparation time and batch formation time according to the number of operation of the batch process. The purpose of the study is to control the WIP by applying CONWIP production system method in the production line and implements an algorithm for a real time batch size decision in a batch process that requires long work preparation time and affects system efficiency. In order to verify the efficiency of the developed algorithm that determine the batch size in a real time, an existed production system with fixed the batch size will be implemented first and determines that batch size in real time considering WIP in queue and average lead time in the current system. To comparing the efficiency of a system with a fixed batch size and a system that determines a batch size in real time, the results are analyzed using three evaluation indexes of lead time, throughput, and average WIP of the queue.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.235-246
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• 2004

The objective of this study was to standardize recipes for large quantity production for Korean foods such as Yukkaejang (spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang (beef short-ribs soup) and Seolleongtang (beef and bone soup). We examined the ingredients and the amounts in recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated by consumer sensory panels. The total yield volume and portions for 100 persons were determined as well as ingredients, weights and methods. The standardized recipes were as followed; yield volume after cooking was 38-40kg, optimum service temperature was 78-82$^{\circ}C$, preparation time was 4-16 hours for 100 persons, and one portion was 380-400g, and we recorded the weight of foods and methods, as well as reference and garnishes. We expect that the standardized recipes for large quantity production will be necessary for use by cooks as well as by food preparation in foodservice institutions.

• Journal of the Korean Home Economics Association
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• v.34 no.3
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• pp.75-87
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• 1996

The purpose of the study was to examine the effect of sex role orientation on the amount of time spent in meal preparation and cleanup, clothing care, and indoor cleaning accomplished by husbands and wives in couple-headed households in the U.S.. The overall research hypotheses examined were : (1) there is a relationship between demographic and socioeconomic characteristics of the husband and wife and the sex role orientation of the husband and wife; (2) for both husbands and wives, there is a relationship between sex role orientation and the amount of household production time that is accomplised by each individual; and (3) the relationship between sex role orientation and the amount of household production time remains when demographic and socioeconomic factors are controlled. The 1981 data from the 1975-1981 Time Use Longitudinal Panel Study collected at the University of Michigan were used for this study. The major findings is that a relationship between sex role orientation and the amount of time spent in three household production activities was not found, when all independent variables were controlled. That is, sex activities was not found, when all independent variables were controlled. That is, sex role orientation was not a predictor affecting the amount of time that husbands and wives spend on meal preparation and cleanup, clothing care, and indoor cleaning.

• Journal of the Ergonomics Society of Korea
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• v.30 no.6
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• pp.757-764
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• 2011

Objective: The aim of this study was to provide a method to improve the compliance and reduce the time by reducing the workload during the model change work. Background: The enterprises are constructing the small quantity batch production system by increasing the number of model change and reducing model-changing. However, the compliance is low because the work is strenuous and high skills are needed, so the system management is facing with many difficulties. Method: After classifying the model change work according to the purposes(preparation, change and adjustment) with the target of mascara filling machine, element tasks time were measured and the motion analysis(therblig symbol) and REBA analysis were performed. The study incorporated 3 independent variables as the number of motion, REBA score and the element time. The dependent variable is the type of element work as preparation, change and adjustment. The statistical test was performed by one-way ANOVA(${\alpha}$ < 0.05). Results: For the preparation, the number of motions appeared in the order of Use(U), Transport Loaded(TL), and Position(P). The order appeared in change is Use(U), Release Load(RL), and Grasp (G). The adjustment appeared in the order of Position(P) and Use(U). The results of average motion time as the element work times divided by the number of motion appeared in the order of adjustment(1.85sec/motion), preparation(1.11sec/motion), and change(0.62sec/motion). The results of REBA showed that the average risk level of change and adjustment were medium, but 53.1% of change and 42.9% of adjustment were evaluated as high. Conclusion: Reducing the avoidance and improving the compliance of work could be expected if the job autonomy were improved by improving the working postures with high risk level. Application: It is expected to solve the problem of reducing the time of model change work in the small quantity batch production system. The future work is to carry out the improvement directions found in the results and compare the results after improvement.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.557-566
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• 2005

The purpose of this study was to estimate the microbial quality of some raw vegetables and to suggest a safer method of sanitization and pre-preparation in foodservice operations. The production of Dotori-muk muchim was monitored from ingredient preparation to final product and during holding at different temperatures. Three sanitization methods were performed during the preparation with crown daisy (tap water, chlorine water, electrolyzed water). The largest reduction of microbial counts was for electrolyzed water (after treatment, total plate counts were decreased to $2.76{\sim}3.76$ Log CFU/g, coliform counts were not detected). In the case before immersed in chlorine water, Performed first washing is larger the effective reduction of microbial counts than or not.

• Korean Journal of Computational Design and Engineering
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• v.19 no.2
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• pp.148-156
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• 2014

Generally, over 95% of manufacturing cost is determined in the design and manufacturing preparation step, especially a great part of productivity is determined in the manufacturing preparation step. In order to improve the manufacturing competitiveness, we have to verify the problems that can be occurred in the production step and remove the unnecessary factors in the manufacturing preparation step. Thus, manufacturing industries are adopting digital manufacturing system based on modeling & simulation. In this paper, we introduce e-FEED system (electronic based Front End Engineering and Design) that is the integrated design and analysis system for optimized manufacturing line development based on simulation automation and explain the work process (Design, Analysis and Optimization) about manufacturing line development using e-FEED system. Also, the effect is described through the real implementation cases.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.7
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• pp.3077-3084
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• 2016

Various beneficial effects have been described for fermented papaya preparation (FPP: SAIDO-PS501) based on its anti-oxidative and anti-inflammatory functions. The present study was designed to determine the effects of FPP on carcinogenesis in vivo, and immunomodulatory function in vitro. Mice were injected with RL male 1 cells subcutaneously or 3-methylcholantherene (MCA) intravenously to induce cancer and orally or intraperitoneally treated with FPP solution. Human peripheral blood mononuclear cells (PBMC) were obtained from healthy volunteers and patients with atopic dermatitis, treated with FPP, and subjected to measurement of cytokine production and changes in Foxp3-expressing regulatory T cell (Treg) stimulated with phytohemagglutinin (PHA). Administration of FPP suppressed tumor size and the incidence of malignancy. In vitro, treatment of PBMC with FPP induced IL-$1{\beta}$, $TNF{\alpha}$ and $IFN{\gamma}$ production. Moreover, FPP suppressed proliferation of PHA-stimulated Foxp3-expressing Treg. These results suggest that FPP has chemotherapeutic properties.