• Explosives and Blasting
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• v.25 no.1
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• pp.31-43
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• 2007

In most tunnel constructions in South Korea, blasting has been widely used as an excavation method. In tunnel blasting, the center-cut to induce first free surface is very important for enhancing excavation efficiency and reducing vibration caused by exploding. This paper introduces new center-cut method named SAV-cut (Stage Advance V-cut) developed on the concept of V-cut. Significant features of SAV-cut are the center hole and stepwise ignition. Many field tests and numerical analysis were carried out to analyze the mechanical behavior and blasting vibration. From the results, the newly developed SAV-cut was proved as an effective center-cut method for both increasing blasting efficiency and decreasing blasting vibration.

• Explosives and Blasting
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• v.27 no.1
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• pp.7-20
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• 2009

In this study, 5 steps of different delay intervals are applied to a plasma rock-breaking machine that is driven by electric shocks in order to improve the workability of the traditional single-shot type plasma rock-breaking operation. The sequential steps use the electrolyte volume per delay of 1, 2, 3, 4, 5 kg and it has been analyzed to measure the delay time and level of the ground vibration and noise according to exploding. The delay time of the rock-breaking machine by an electric shock of 5 steps has used about 40~50ms at the electrolyte connected from 1 to 3 holes, about 70~80ms at the electrolyte connected from 4 to 5 holes. It is identified that the extents of the ground vibration is low to 1 over 3~6 compared with that of the emulsion explosives.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.