• Journal of Nutrition and Health
• /
• v.37 no.8
• /
• pp.722-731
• /
• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Advances in concrete construction
• /
• v.10 no.3
• /
• pp.247-256
• /
• 2020

In this paper the possibility of using different regression models to predict the mechanical properties of limestone concrete after exposure to high temperatures, based on the results of non-destructive techniques, that could be easily used in-situ, is discussed. Extensive experimental work was carried out on limestone concrete mixtures, that differed in the water to cement (w/c) ratio, the type of cement and the quantity of superplasticizer added. After standard curing, the specimens were exposed to various high temperature levels, i.e., 200℃, 400℃, 600℃ or 800℃. Before heating, the reference mechanical properties of the concrete were determined at ambient temperature. After the heating process, the specimens were cooled naturally to ambient temperature and tested using non-destructive techniques. Among the mechanical properties of the specimens after heating, known also as the residual mechanical properties, the residual modulus of elasticity, compressive and flexural strengths were determined. The results show that residual modulus of elasticity, compressive and flexural strengths can be reliably predicted using an artificial neural network approach based on ultrasonic pulse velocity, residual surface strength, some mixture parameters and maximal temperature reached in concrete during heating.

• Progress in Superconductivity and Cryogenics
• /
• v.2 no.2
• /
• pp.1-5
• /
• 2000

There is the possibility that internal tin processed Nb$_3Sn$ wires are locally heated during the drawing process and the jacketing process. It is important to know the variations in J$_c$ of internal tin processed Nb$_3Sn$ wires caused by local heating. Internal tin processed Nb$_3Sn$ rods were cold worked to 2.28 mm, using the appropriate reduction ratio, and then cut into several pieces. At this stage, wires were locally 50 mm heat zone heated up to 360$^{\circ}C$. The locally heated Nb$_3Sn$ wires were drawn to a final diameter size of 0.81 mm. Others were cold worked successively to 0.81 mm and locally heated with the same conditions. 2 types of locally heat treated wires were wound on Ti-6Al-4V barrels and heat treated for the Nb$_3Sn$ reaction. Local heating of internal tin processed Nb$_3Sn$ wires after the J$_c$ of these wires. However, local heating at an intermediate stage of the drawing process caused a decrease in J$_c$. When the local heating temperatures were higher than melting point of Sn, non-Cu J$_c$'s decreased significantly. A Sn-Cu alloyed boundary appeared after local heating over the melting point of Sn, and caused work hardening and a decrease in the workability.

• Korean journal of food and cookery science
• /
• v.23 no.5
• /
• pp.749-760
• /
• 2007

The purpose of this study was to evaluate the microbiological quality of non-heat-processed foods and the effects of HACCP implementation. Here, cabbage salad and cucumber&onion salad were selected and we investigated HA(Hazard Analysis) by checking microbiological quality, time and temperature, pH, and water activity at each processing stage. Thus, the receiving of spices and dressings, washing and sterilizing, cutting, cooking, and serving stages were all considered CCPs. Before implementing HACCP, microbial analysis showed that standard plate counts and coliform counts were higher than standard levels in most of the raw ingredients of each menu, as well as during the production process. The microbiological quality of the utensils and employee's hands used during cooking indicated levels requiring direct management. Evaluations of falling bacteria-in the foodservice establishment work areas ranged from $2{\sim}12CFU/plate$. However, after HACCP implementation, microbiological levels improved to standard levels fly sanitation education. Also, the number of falling bacteria were lower than before implementing HACCP. Therefore, it is essential the foodservice operations make efforts to implement HACCP, so that microbiological hazard levels are lowered and hygienic status improved.

• The Journal of Korean Society for School & Community Health Education
• /
• v.8 no.2
• /
• pp.79-95
• /
• 2007

A study was conducted in order to develope HACCP model in school lunch in Korea. Results: 1. Of 22 menus 4(18%) were non heating processes (#1), 2(9%) were food handling by using hands (#2), and 16(73%) were heating processes (#3). Of 279 menus 36(12.9%) belong to process #1, 8(2.9%) to process #2, and 235(84%) to process #3. 2. The critical control points for process #1 were contamination by hands of food handlers, and unsanitary food preparation habits of food handlers. Those for process #2 were improper heating temperature, contaminations by food handlers' hands, and unsanitary food handling habits, and cross contamination by unclean utensils and equipment. 3. Management criteria for the CCPs were conditions of food storage, refrigeration, freezing, food cooking temperature, personal hygiene, washing and sanitization of utensils and equipment. 4. Monitoring criteria for CCPs were observation, temperature checking, inspection of utensils and equipment, and practice of good personal hygiene. 5. Corrective actions were refusal of unsafe products, correction of improper temperature, proper cleaning and sanitization, and proper reheating time and temperature.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.360-369
• /
• 2015

The objective of this study was to develop remedies to improve sanitary quality of school meals. To analyze the usage of potentially hazardous foods, menus from 180 school foodservice establishments were collected through school websites. Statistical analyses were conducted using the SPSS package program (ver. 20.0). The results of this study are as follows: analysis of the foodservice production process revealed that the following were employed: heating process (70.5%), non-heating process (16.3%), and after-heating process (13.2%). In addition, the cooking methods used for side dishes were: stir-frying (22.1%), saengchae (21.3%), sukchae (15.2%), jorim (12.4%), deep-frying (10.2%), and grilling (9.5%). Overall, 64 menu items known to pose potential microbiological hazards were offered a total of 2,671 times. The usage frequency was high for bibimbap, pork-bulgogi, cucumber-saenchae, seasoned bean sprouts namul, seasoned spinach-namul, and korean cabbage-geotjeori. In conclusion, in order to increase the sanitary quality of school meals, menus or foods that contain microbiological hazards should prepared very carefully with respect to time and temperature management during food production. Also, school foodservice employees must possess proper food safety knowledge and techniques for applying the HACCP system to prevent foodborne illness.

• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 1998.03a
• /
• pp.258-261
• /
• 1998

Induction heating is commonly used in process heating prior to metal working and in heat treationg, welding, and melting. For an analysis of induction heating system, it is necessary to calculate eddy currents in conductors induced by a source current. This study examines the use of the Impedance Boundary Condition for the reduction of the field problem encountered in the computation of eddy currents in non-magnetic and magnetic conductors with small penetration depths to a simpler exterior problem. The electric field intensities on the conductor surfaces computed by using the IBC are compared with the values obtained from the full region solution (i.e. without the use of IBC) and those agree well with the latter.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.23 no.3
• /
• pp.330-341
• /
• 1999

An experimental study for the two types of burners used in the non-oxidizing direct fired furnaces of the heat treatment process for the cold rolled plate has been carried out to investigate the combustion characteristics and the oxidization of the surface of steel plate. A steep temperature gradient and entrainment of residual oxygen were found near the heating surface in the flame of the nozzle mixing burner which has strong swirl velocity component. It was concluded that the elimination of the residual oxygen and the increase of the temperature of combustion gas on the heating surface are needed to enhance the performance of the burners for application to the non-oxidizing direct fired furnaces.

• Design & Manufacturing
• /
• v.15 no.4
• /
• pp.1-7
• /
• 2021

A study on in-mold punching technology for hole piercing during molding of hollow plastic parts was conducted. Considering the non-linearity of the HDPE plastic material, mechanical properties were obtained according to the change in temperature and load speed. A standard specimen for the in-mold punching test was designed to implement the in-mold punching process, and the specimen was obtained through injection molding. In order to analyze the influence of process variables during in-mold punching, an in-mold punching mold capable of controlling variables such as temperature and support pressure of the specimen was designed and manufactured. Mold heating characteristics were confirmed through finite element analysis, and punching simulations for changes in process conditions were performed to analyze punching characteristics and reflected in the experiment. Through simulations and experiments, it was found that the heating temperature, punch shape, punching speed, and pressure of the back side of the specimen were very important during in-mold punching of HDPE materials, and optimal conditions were acquired within a given range.

• Transactions of Materials Processing
• /
• v.24 no.4
• /
• pp.256-263
• /
• 2015

Electric resistance spot welding has been used to join overlapped steel sheets in automotive bodies. Recently to reduce weight in automotive vehicles, non-ferrous metals are being used or considered in car bodies for hoods, trunk lids, doors parts, etc. Various welding processes such as laser welding, self-piercing rivet, friction stir welding are being used. In the current study, a new electric resistance heated friction stir spot welding is suggested for the spot welding of non-ferrous metals. The welding method can be characterized by three uses of heat -- electric resistance heating, friction stir heating and conduction heating of steel electrodes -- for the fusion joining at the interfacial zone between the two sheets. The welding process has variables such as welding current, diameter of the steel electrodes, revolutions per minute (rpm) of the friction stir pin, and the insert depth of the stir pin. In order to obtain the optimal welding variables, which provide the best welding strength, many experiments were conducted. From the experiments, it was found that the welding strength could be reached to the required production value by using an electrode diameter of 10mm, a current of 7.6kA, a stirring speed of 400rpm, and an insert depth of 0.8mm for the electric resistance heated friction stir spot welding of 5052 aluminum 1.5mm sheets.