• Proceedings of the Korea Information Processing Society Conference
• /
• 2007.05a
• /
• pp.613-616
• /
• 2007

현재 국내 외 제조 산업은 기업 시스템의 노후화 등의 많은 문제들이 발생하고 있다. 현재의 자동차 부품공장에서의 불량품에 대한 처리방법은 제품의 생산이 완료된 후 테스트 단계를 거쳐 양품과 불량품을 분류하고 불량품이 발생하면 생산을 중단하고 생산라인의 상태를 점검하는 방식이다. 본 연구에서는 자동차 부품공장의 생산라인에서 불량품 생산을 줄이고 생산라인 가동시간의 지연을 줄이기 위한 불량 예방 모니터링 시스템에 대해 제안한다. 불량 예방 모니터링 시스템은 제품 조립의 각 단계 마다 테스트를 통해 데이터를 수집하고, 수집한 데이터에서 불량이 예상되면 알람 기능을 이용해서 경고를 하도록 설계하였다. 경고 메시지를 통해 불량이 예상되는 곳에 대해 조기에 조치하여 불량품이 나올 확률을 최소한으로 하고 제품의 생산지연 시간을 줄이는 것을 목표로 한다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.9
• /
• pp.1140-1147
• /
• 2007

A recipe for diet kimchi containing 20% of sea tangle to Korean cabbage kimchi (SK) was developed for weight reduction purpose. The fermentation process of SK showed typical Lactobacillus sp. growth pattern like other kimchis. The effects of SK on weight reduction was studied in high fat diet (HFD) fed rats (n=40). Diet groups used for the animal study were HFD, HFD supplemented either with Korean cabbage kimchi used as experimental control (HCK), or with SK (HSK), or with J-kimchi (JK) which was purchased at market (FJK). The effect of kimchi on preventing obesity in rat fed HFD was found to be obvious by means of reducing visceral fat contents and improving serum lipid profiles through enhancing the lipid excretion in the feces (p<0.05). Leptin concentration of rat was significantly decreased by kimchi consumption (p<0.05). This result can be interpreted that adipocytes in these animals were fewer than that of HFD group. The plasma bililubin concentration was lower in kimchi group than HFD, meaning that returning bile from ileum to the liver was reduced. When the observe beneficial effects of kimchi on preventing obesity were compared among kimchi groups, SK only reduced the relative visceral fat contents significantly than other kimchi groups (p<0.05). Besides this, other parameters such as plasma lipid profiles, feces lipids, leptin, and bililubin concentration were not significantly different, even though the most beneficial effect on these parameters was observed from SK. In conclusion, long term consumption of SK seems to have a beneficial effect on the prevention of obesity through enhancing the excretion of lipids in the feces. The dietary fiber content of SK was increased by 7% compared to CK when 20% of sea tangle was added.

• Korean Journal of Food Science and Technology
• /
• v.42 no.3
• /
• pp.281-286
• /
• 2010

The objective of this study was to analyze the microbial populations in the raw ingredients of kimchi and their changes during an automated commercial manufacturing process. High population numbers of total aerobic bacteria, lactic acid bacteria, Leuconostoc sp., and yeast were detected in garlic, ginger, red pepper powder and this result revealed that these ingredients were the major source of microbials in kimchi. Additionally, during the salting process of Chinese cabbage, rapid microbial growth was observed and the consecutive washing process was determined to be ineffective, lowering the microbial count by only one log reduction. Yeast was also detected in various ingredients. These results strongly suggest that, in order to lower the microbial population numbers in kimchi, the side-ingredients and salting process should be subjected to the appropriate sanitization or sterilization processes at the HACCP level. Beside, treatment of salted Chinese cabbage with sodium hypochlorite solutions after the salting step is recommended. To inhibit yeast growth, appropriate chemical treatment and approval of additive uses to control microbials should be considered. These experimental results and suggestions will be used to improve the kimchi manufacturing process in factories.

• Journal of Food Hygiene and Safety
• /
• v.15 no.1
• /
• pp.25-29
• /
• 2000

General composition and microbial load of brine recycled to 6 times for Chinese cabbage salting and the quality of Kimchi using every brined cabbage were investigated. The concentration of salt(NaCl) in brine after soaking dropped 1.35-2.49% and pH of the brine changed significantly until 4 times recycling. The acidities were increased as number of recycling increased. The total viable cell count in recycled brine increased from 1.58$\times$10$^{6}$ /mL in the first soaking brine to 2.3$\times$10$^{9}$ /mL in 4th soaking brine which was highest in number. The pure soluble solid and vitamin C content in brine were accumulated to 0.93% and 0.55 mg% respectively after 6th recycling. The pH, acidity and sensory evaluation results of Kimchi prepared by Chinese cabbage salted by each brine recycled 6 times showed no significant difference. It means there is a possiblity reusing brine for salting of cabbage for the preparation of Kimchi to 6 times.

• Journal of Animal Science and Technology
• /
• v.44 no.2
• /
• pp.261-270
• /
• 2002

This study was executed to elucidate the degree of satisfaction with working environment and the factors affecting it for workers who are engaged in the composting plants with livestock manure in the Han-river watershed. As an evaluation on site, we applied the self-administered questionaire including general characteristics, working conditions, degree of satisfaction with working environment, and degree of satisfaction with working condition. Simultaneously, we analysed the exposure levels of odor (ammonia, hydrogen sulfide, and odor intensity) in the boundary area of plants. As a result of the study, health condition, odor, work load, dust, and smoking were proved to be the main factors affecting the degree of satisfaction with working environment for workers who are employed in the composting plants with livestock manure in the Han-river watershed. Of them, it was investigated that health condition, odor, and work load accounted for 61.3% of the total degree of satisfaction with working environment and health condition(p$<$0.01), odor(p$<$0.05), work load(p$<$0.05), and dust(p$<$0.05) were statistically significant. It was concluded that the degree of satisfaction with working environment was high for the workers who had good health status and low for the workers who had the relatively considerable work load and were often exposed to odor and dust. Therefore, to increase the degree of satisfaction with working environment for workers who are engaged in the composting plants with livestock manure, the measures that can reduce the exposure levels of odor and dust emitting from the composting plant with livestock manure should be improved.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.127-136
• /
• 1996

Mak-kimchi (shredded kimchi) which was prepared in a commercial factory was packed in bottle (200 g) under vacuum (560 mmHg) or atmosphere, and chemical characteristics and microbiological parameters were monitored during storage at 5, 15 and $25^{\circ}C$, respectively. Optimum ripening time of the kimchi at different temperature were 2 days at $25^{\circ}C$, 5 days at $15^{\circ}C$ and more than 60 days at $5^{\circ}C$. By vacuum treatment pH and acidity changes in kimchi were considerably retarded. The vacuum of each bottle released within 1 or 2 days at 25 or $15^{\circ}C$, respectively but the pack at $5^{\circ}C$ maintained more than 380 mmHg vacuum for 36 days and then the vacuum slowly released. The colour of kimchi (lightness, redness, yellowness) in bottle increased sharply at $25^{\circ}C$ and $15^{\circ}C$ but sustained a stable level with vacuum treatment at $5^{\circ}C$. The range of total viable count of kimchi in bottle was $10^7{\sim}10^{10}/ml$. The number decreased by storage temperature drop to $5^{\circ}C$ and even more vacuum treatment than atmosphere treatment at $5^{\circ}C$. Lactobacillus brevis, L. plantarum, L. acidophilus, Aerococcus viridans and Streptococcus faecium subsp. casseliflavus were identified in bottled kimchi and L. brevis and L. plantarum contributed to the main function during kimchi fermentation. Those main lactic acid bacteria decreased in numbers at $5^{\circ}C$ than 25 or $15^{\circ}C$ and even more declined in case of vacuum treatment.

• Microbiology and Biotechnology Letters
• /
• v.37 no.2
• /
• pp.91-98
• /
• 2009

As consumption of kimchi has increased, factories have begun to produce this traditional Korean fermented vegetable dish on a large scale. Following the rise in manufacturing, the hygienic conditions under which commercial kimchi is being made have become an issue. We isolated 17 coliform bacteria from commercial kimchi that had not been fully fermented. These bacteria were partially identified as one of seven different species from three genera by 16S rDNA sequence analysis as follows: Enterobacter intermedius, Ent. cloacae, Ent. amnigenus, Klebsiella terrigena, K. ornithinolytica, K. oxytoca, and Hafnia alvei. Lactobacillus paraplantarum KNUC25 has been isolated from over-fermented Chinese cabbage kimchi and its antimicrobial activity reported in the literature. In our study, the KNUC25 strain showed antibacterial activity against isolated coliform bacteria and some pathogenic coliform bacteria through spot-on-the-lawn tests and viable cell tests. Through development and use of a cell-free supernatant of L. paraplantarum KNUC25, we effectively controlled coliform bacteria in commercial kimchi.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.137-145
• /
• 1996

Chemical changes, lactic acid bacteria and yeast counts in kimchi prepared by a commercial manufacturer in large scale were monitored at different fermentation temperature. The optimum pH of kimchi, around pH 4.2, reached within 2 days at $25^{\circ}C$, 3 days at $15^{\circ}C$ and 23 days at $5^{\circ}C$ fermentation, respectively. The optimum acidity calculated as lactic acid was not exactly coincident with pH. The total viable count reached at maximum within 2 days at $25^{\circ}C$, 6 days at $15^{\circ}C$ and 12 days at $5^{\circ}C$ fermentation, respectively. The identified strains of Lactobacilli during kimchi fermentation were L. brevis, L. plantarum and L. acidophilus with 3 unidentified strains. L. brevis, L. plantarum appeared from the first stage of fermentation to the terminal at $15^{\circ}C$ and $25^{\circ}C$ with keeping a constant level of viable number. In case of Leuconostoc species, L. mesenteroides subsp. mesenteroides was identified. This strain increased in viable number at the beginning of fermentation and dropped sharply at all fermentation temperatures. Pediococcus species including P. pentosaceus and one unidentified strain increased at the first stage of fermentation and decreased after on. Streptococcus faecium subsp. casseliflavus which appeared at the middle stage and Aerococcus viridans which was sole strain were also confirmed during kimchi fermentation. Cryptococcus laurenti was identified at all fermentation temperature and disappeared at the first stage of fermentation. It was reappeared 10 days only after fermentation at $25^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.324-332
• /
• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• 월간산업보건
• /
• s.354
• /
• pp.16-21
• /
• 2017

황산(sulfuric acid)에 대한 직업적 노출기준은 흉곽성 입자로 측정하여 TLV-TWA $0.2mg/m^3$으로 권고하였다. 이 기준은 기존의 호흡기 질환이 있는 개인의 폐 기능 감소 가능성을 최소화 하기 위한 것이다. 또한 이 노출기준은 황상 에어로졸에 노출된 후 동물과 사람 모두에서 발생하는 것으로 입증된 점액 섬모 간극의 변화를 최소화하는 수준이다. 강한 무기산 미스트에 함유된 형태로 작업장에서 황산에 노출되면 후두암과 관련이 있어 A2의 발암성 추정물질로 설정하였다. 납 축전지 공장 연구에 따르면 황산 에어로졸의 입자 크기는 일반적으로 $10{\mu}m$미만이었다. 따라서 흉곽성 입자 측정의 기준은 황산 에어로졸 노출로 후두암과 기도 관련 영향(즉, 기관지 정화작용 및 폐 기능 변화)에 대해 보홀할 수 있다. "피부(Skin)"와 감작제(SEN)" 경고주석을 지정하거나 TLV-STEL을 권고하기 위한 유용한 자료는 없다.