• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.457-463
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• 2013

The purpose of this study was to apply the Hazard Analysis Critical Control Point (HACCP) system to the production of dressing. The hazard analysis examined the main materials, industrial water, microbial evaluation, and airborne microorganisms of each working area, as well as the pathogenic microbial contamination risk. The survey was conducted at SJ Company in Jincheon (Chungchengbuk-do), Korea for 30 days from April 1, 2012 to April 30, 2012. The results showed that raw material microorganisms had a total plate count in industrial water below $3.00{\times}10$ CFU/mL in working room I, working room II, the packing room, washing water, and the inspection room for five times in each place. During dressing production (including heat treatment and mixing), general bacteria were detected at an average of $3{\times}10$ CFU/mL, but yeast, mold, and pathogenic bacteria were not detected. Airborne microbiological evaluation (for total plate count, yeast, and mold) found levels below the legal limit at each working area. While workers were positive for microbes in total plate counts, coliform and Staphylococcus aureus were not detected. In conclusion, standards for hygienic management should be established to prevent and decrease hazards, such as general bacteria and pathogenic microorganisms (for example, E. coli, B. cereus, Listeria spp, Salmonella spp, Staph. aureus, Clostridium perfringens, yeast, and mold), and to found critical limits for microorganisms with an HACCP system.

• Journal of Food Hygiene and Safety
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• v.20 no.3
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• pp.185-190
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• 2005

Perilla oil was measured on hygiene state and quality change for oil press condition. All sample .was commercially salted perilla oil, and was tested standard items. The result showed violative rate of $23.1\%$, and violative items were acid value and iodine value. Relationship between D.B.I. and iodine value was 0.78, so that unsuitability of iodine value should be caused of oxidation factor. But acid value was not relationship comparatively. The quality change appeared very small by roasting conditions, but quality of perilla seed gaye many influence on quality of oil. Therefore use of fresh perilla seed is a matter of great importance to quality of perilla oil. Perilla oil was demanded many attention on Quality management for stage and sold period because of high possibility of quality change.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.343-349
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• 2015

A study survey about the rice cake producers completing the food hygiene education in Korea was investigated by characteristics of the rice cake business. The difference between their online and offline awareness of food hygiene education were compared. The average age of rice cake producers is 50 (40.1%), with a high school education (52.6%), 10-20 years of service (34.3%) showed the highest percentage. In relation to sales and work area, workshop personnel are engaged in two (79.5%), An area of less than $99.17m^2$ (92.0%), rent (60.2%) with most paying a monthly rental amount of less than 1 million won (54.8%). There were 228 accident cases in three years (an annual average of 2.4%), manufacturing, Processing the item number was less than 20 types of analysis (86.7%). Case of food hygiene education graduates are women, the lower the age, the higher the education level, was preferred online. Online education was chosen because of 'time, economic, convenience'(73.7%). Online graduates have recognized that health education is more conducive to business. There was no significant difference between the sales online and offline graduates. For hygienic management response was that online graduates are well above the 7.4% offline graduates. Online and offline graduates 60.7% appeared to be more satisfied than the previous training institutions.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.307-315
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• 2012

Objectives : This study is to make basic materials for an effective human resource management plan by understanding relationship between self-esteem and intention of transfer of dental hygienists who are working in dental diagnostic institutions and to contribute to human resource program development for promoting development into a dental hygienic profession. Methods : This survey was carried out for dental hygienists who are engaging in dental diagnostic institutions in part of Cheonbuk Area by survey researchers for 10 days from September 14 to September 24, 2011 by visiting dental clinics after respondents replied to a questionnaire after listening to explanations of study purposes. Total 210 copies of questionnaire were retrieved and 201 copies were used as materials for the final analysis excluding 9 copies with insincere replies. Results : 1. The total average grade for self-esteem of study objects was 32.83(${\pm}3.08$) points. The total average of intention of transfer was found to be 32.91(${\pm}7.50$) points. 2. Self-esteem by satisfaction on the current workplaces was shown to be high with 'very satisfactory'(p=0.028), which has significant difference statistically (p<0.05). 3. In the intention of transfer by general characteristics, 20-25 years ($35.15{\pm}7.17$) was higher than over 40 years old ($23.44{\pm}3.47$) by age to show significant difference statistically (p=0.000). As for married status, single ($34.42{\pm}6.64$) was found to have higher intention of transfer than married ($30.28{\pm}8.11$), which showed significant difference statistically (p=0.018). As for the education background, 3 year course college graduates ($33.49{\pm}7.25$) showed more intention of transfer than over undergraduate students ($22.75{\pm}9.43$) to show significance statistically (p=0.002) and in the working years 1~3 years ($34.40{\pm}7.07$) was found to have more intention of transfer than over 10 years ($25.13{\pm}5.08$) to be significant statistically (p=0.000). The annual income less than 25 million won ($34.10{\pm}6.54$) showed more intention of transfer than over 40 million won ($21.00{\pm}0.00$) (p=0.000). 4. Intention of transfer by satisfaction of current workplaces was found to be high in 'very unsatisfactory', which showed significant difference statistically (p<0.001). 5. Pure correlation between self-esteem and intention of transfer came into existence and intention of transfer was found to be higher as self-esteem is higher. Conclusions : Through results as above, intention of transfer of dental hygienists was found to be higher as self-esteem is higher. Various follow-up studies which are to perform empirical verification by analyzing various factors which can affect intention of transfer based on this and using them as control variables are thought to be tried.

• Journal of Distribution Science
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• v.12 no.12
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• pp.55-63
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• 2014

Purpose - In urban regeneration projects, considerations for rejuvenating traditional public markets are becoming increasingly important. That is because the traditional market is not just a commercial space but also a living center for local people's existence. Cultural contents like these are invaluable assets in the contemporary economy. However, traditional markets are gradually declining because of changes in distribution systems and consumer lifestyles. New distribution systems such as modern distribution markets, home shopping, and online shopping malls made traditional markets less competitive. Further, traditional markets have not been able to adapt to the changing consumption styles of younger generations. Some say that it is a natural phenomenon that cannot be stopped. However, traditional markets are not just another distribution system but also a valuable resource that encapsulates the local people's tradition and history. Thus, a revitalization strategy for traditional public markets has become an urgent task in contemporary urban regeneration projects. This study aimed to find ways to activate traditional public markets by making it a community landmark based on visual merchandising perspectives. Research design and methodology - This study focused on analyzing Granville Island (Vancouver, Canada) as a role-model project for rejuvenating the traditional market. It investigated Granville Island both with walk-through evaluation and literature reviews. Results - We found that it has been developed not only to improve visual aspects, but also to promote cultural contents with high value added. For example, the developers maintained the visual elements that tell the original history of the site as an industrial factory. The renewal project had a balance between improving the outer look and creating attractive contents. The following are the merits of Granville Island that Korean traditional markets should note. First, they kept the whole area clean and hygienic. Second, merchants are well educated, business-savvy, and consumer-oriented. Third, the area's total environmental designs were done by professionals of a high caliber. Fourth, the city government and the merchants'association were collaborating well in their efforts to accommodate the changing needs of consumers. Conclusions - This study made the following suggestions as a conclusion. First, it will be a very powerful tool to rejuvenate the traditional market if we can discover unique cultural resources and develop them as cultural products, experiences, and events. Consumers of the 21st century have a strong tendency to consume not only material products, but also the experiences and memories attached to them. Second, in order to maintain the unique characteristics of traditional markets, fostering the viability of the merchants' association and local residents' society would be essential. Third, it is necessary to make the traditional market into a cultural place not only for the shopping patronage of local residents, but also for attracting tourists to increase sales. Finally, professional management and design approaches are needed in order to make the traditional market a pleasant space from a visual merchandising standpoint.

• Korean Journal of Veterinary Research
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• v.15 no.2
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• pp.161-176
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• 1975

In order to evaluate the epizootiological influence of high-land on cattle feeding, routine hematological observation, with additional examinations of feces and general clinical condition, was conducted comparing the high-land cows resident at altitude of 800 to 1,200 meters in Daegwanryeong to the low-land cows resident at altitudes of less than 100 meters in Samcheok and Gangneung. The high-land cows were divided into 3 groups such as group A, B and C, consisting of 15, 16 and 20 adult cows respectively, and among the 3 groups only group C was exposed to abrupt high-land cold before observation. The low-land cows, that is group D, were consisted of 25 adult cows. The results obtained in the survey were summarized as follows: 1. Number of erythrocytes, concentration of hemoglobin and packed cell volume were remarkably higher (p<0.01) in all of 3 groups (group A, B and C) of high-land cows than trios of low-land cows (group D). These higher values in high-land cows were ascribable to the better feeding and hygienic management, and lesser infestation of small-type Piroplasma (Theileria) and internal parasites in contrast with the low-land cows. 2. Remarkably higher value of mean corpuscular volume (p<0.01) and a tendency to lower value of mean corpuscular hemoglobin concentration were noted in group D in contrast with group A, B and C. The reason was attributed to the higher infestation (p<0.01) of smalltype piroplasma in low-land cows in contrast with high-land cows. 3. It was noticiable that even though lesser infestation of small type Piroplama in the highland cows was shown, a natural case of clinical small-type-piroplasmosis was found in high-land group B as well as a case in the low-land group D. The blood Pattern showed characteristic macrocytic-hypochromic-anemia with increased reticulocytes in both two cases (Table 7). 4. In the observation of leukocytic series, marked increase of eosinophils in group D was seen in accordance with heavy infestation of gastrointestinal nematodes, and increased neutrophils with higher appearance of nonlobulated form and eosinopenia in group C only was observed suggesting the leukocytic response to the cold exposure in high-land. 5. Mean values of thrombocytes in group A,B,C and D were 48.4, 40.7, 42.7 and $32.3{\times}10^4/mm^3$ respcetively, and no statistically significant differences were observed.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.889-892
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• 2005

Standardized method based on extraction, filtration, and gas chromatography (GC) was developed far propylene glycol analysis to set hygienic norm of safety measure for foods under governmental control. Various columns were tested fur propylene glycol analysis by GC with flame ionization detector. Known amount of propylene glycol was spiked into wheat flour dough and analyzed by developed method. Results showed 101.60% recovery rate for propylene glycol with HP-5 column. Reproducibility test of standards recorded 0.30 for standard variation and 0,42% for relative variation. Using analytical method established, contents of propylene glycol in more than hundred different foods were monitored. Propylene glycol was detected in most foods, indicating propylene glycol is not only commonly added during food preparation, but also is contained naturally in food.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.759-774
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• 2018

This study was conducted to establish scores according to the importance levels of each HACCP evaluation item in cattle farm. The importance levels and score of each HACCP evaluation item was derived through the non-compliance rate and severity levels of hazard. In order to change the score criteria according to the importance of each HACCP evaluation item, we analyzed the importance of each HACCP evaluation item by using the portfolio mapping method according to the occurrence frequency and severity levels of hazard. The scores were classified into 3 point, 2 point, and 1 point, respectively, by classifying the importance of each category as 'high', 'middle' and 'lower'. Accordingly, we have established a now scoring system of each HACCP evaluation item through this study. Through the result of this study, the objectivity of the comparative evaluation was verified by implementing the currently used HACCP evaluation item to the cattle farm. In conclusion, Implementation of the result of this study to cattle farm may help to increase the objectivity and also improve more safety and hygienic cattle management and raw milk production.