• Journal of Korea Society of Industrial Information Systems
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• v.19 no.6
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• pp.15-24
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• 2014

The implementation of HACCP(Hazard Analysis and Critical Control Point) which is a systematic preventive approach to food safety is increasing in school feed or food manufacture. Thus, there are several automatic systems to assist HACCP management, however the most of existing systems are one of computer programs or correcting sensor data programs as ancillary means. Therefore, to be applied to efficiently automate HACCP system, the HACCP supporting computer system should be easy usability of the personnel involved in the HACCP operations and must be able to manage in real time the various HACCP data. In this paper, we develop a web-based HACCP automatic system operating freely available from any Internet computing environments. This system can be used as the management system of all the processes of HACCP and make possible to manage a broad range of operating information through the web server. So, the results from operation of the proposed automatic HACCP system can be consistently systematic.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.103-110
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• 2021

This study was conducted to compare and evaluate the difference in washing and disinfection when the Hazard Analysis and Critical Control Point (HACCP) protocol was applied to foodservice operations. The results of the survey were as follows: Among the 116 foodservice operations surveyed, 67.2% were HACCP-compliant and 32.8% were not HACCP-compliant. Also, 62.9% served meals once daily, and 79.3% conducted food safety education once a month. Compared to HACCP non-compliant foodservice operations, the disinfection performance of HACCP-compliant operations was significantly better concerning worktables (p<0.001), food inspection tables (p<0.001), preparation tables for distribution (p<0.01), serving tables (p<0.01), overflow and trenches(p<0.05), sinks (p<0.05), and insect attracting lamps (p<0.01). Similarly, the disinfection performance of HACCP-compliant foodservice operations was significantly better for 18 cooking utensils and personal tools such as food slicers (p<0.001), multiple cooking machines (p<0.05), tray carts (p<0.001), stainless steel tools (p<0.001), rubber gloves (p<0.05). Worktables (45.1%), serving tables (29.6%), sinks (37.0%), and scales (21.6%) were most often disinfected 'at the end of each task', while food inspection tables (36.5%), food preparation tables for distribution (31.2%), dish machines (34.2%), overflow and trenches (25.7%), and floors (25.8%) were most often disinfected 'once a day'. All cooking utensils were most often disinfected 'at the end of each task'. 'Chemical disinfection' was most frequently used in all foodservice facilities. To improve the food safety management of foodservice operations, it is necessary to apply the HACCP protocol and comply with the washing and disinfection manual.

• International Journal of Naval Architecture and Ocean Engineering
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• v.5 no.2
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• pp.188-198
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• 2013

In constructing a collision avoidance system, it is important to determine the time for starting collision avoidance maneuver. Many researchers have attempted to formulate various indices by applying a range of techniques. Among these indices, collision risk obtained by combining Distance to the Closest Point of Approach (DCPA) and Time to the Closest Point of Approach (TCPA) information with fuzzy theory is mostly used. However, the collision risk has a limit, in that membership functions of DCPA and TCPA are empirically determined. In addition, the collision risk is not able to consider several critical collision conditions where the target ship fails to take appropriate actions. It is therefore necessary to design a new concept based on logical approaches. In this paper, a collision ratio is proposed, which is the expected ratio of unavoidable paths to total paths under suitably characterized operation conditions. Total paths are determined by considering categories such as action space and methodology of avoidance. The International Regulations for Preventing Collisions at Sea (1972) and collision avoidance rules (2001) are considered to solve the slower ship's dilemma. Different methods which are based on a constant speed model and simulated speed model are used to calculate the relative positions between own ship and target ship. In the simulated speed model, fuzzy control is applied to determination of command rudder angle. At various encounter situations, the time histories of the collision ratio based on the simulated speed model are compared with those based on the constant speed model.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of Power Electronics
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• v.13 no.2
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• pp.197-205
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• 2013

In energy injection resonant AC-AC converters, due to the low frequency effect of the AC input envelope and the low energy injection losses requirement, the constant and steady control of the high frequency AC output envelope is still a problem that has not been solved very well. With the aid of system modeling, this paper analyzes the mechanism of the envelope pit on the resonant AC current. The computing methods for the critical damping point, the falling time and the bottom value of the envelope pit are presented as well. Furthermore, this paper concludes the stability precondition of the system AC output. Accordingly, an optimal control method for the AC output envelope is put forward based on the envelope prediction model. This control method can predict system responses dynamically under different series of control decisions. In addition, this control method can select best series of control decisions to make the AC output envelope stable and constant. Simulation and experimental results for a contactless power transfer system verify the control method.

• Proceedings of the KIEE Conference
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• 1993.07a
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• pp.64-66
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• 1993

This paper presents an efficient method to calculate voltage collapse point and to improve static voltage stability. To evaluate static voltage stability in power systems. it is necessary to get critical loading points. For this purpose, we use linear programming to calculate efficiently voltage collapse point. And if index value becomes larger than given threshold value, vol tags stability is improved by compensation of reactive power at selected bus. This algorithm is verified by simulation on the sample system.

• Nuclear Engineering and Technology
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• v.53 no.2
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• pp.688-694
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• 2021

The aim of this work is the analysis, design and hardware implementation of the fractional-order point kinetics (FNPK) model along with its closed-loop controller. The stability and closed-loop control of FNPK models are critical issues. The closed-loop stability of the controller-plant structure is established. Further, the designed PI/PD controllers are implemented in real-time on a DSP processor. The simulation and real-time hardware studies confirm that the designed PI/PD controllers result in a damped stable closed-loop response.

• Journal of the Korean Society of Propulsion Engineers
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• v.18 no.3
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• pp.26-33
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• 2014

The gas-centerd swirl injectors are widely used on the main combustor of large liquid propellant rocket engines. Since the gas-liquid propellants, such as kerosene and oxygen-rich gas combination, are mixed and burned in the high pressure condition over the critical pressure point, the cold-flow spray test in the atmospheric condition can not represent the actual spray pattern. To observe the near actual spray patterns of gas-centered swirl injector, the high pressure spray chamber and the control system were constructed. The operating sequence was controlled precisely to obtain clear visualization images.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5247-5253
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• 2012

The purpose of this study was to apply in the HACCP(Hazard Analysis Critical control) system of liquefied coffee and sikhe. The establishment of Critical limit during sterilization processing was measured by sterilization temperature and sterilization time for 30 days from April 1~30, 2012, and it was conducted at P company in Jincheon (Chungcheongbuk-do), korea. As a result, microbial(coliform, bacillus cereus, Clostridium perfringens and yeast & mold) of sikhe and liquefied coffee were detected before sterilization. In contrat, all microbial was not detected to Sikhe(238mL Can, 500mL and 300mL PP, 1.8L PP) after sterilization ($15{\pm}1$, $35{\pm}1$ and $45{\pm}1$ mins at $121{\pm}1^{\circ}C$, respectively) and Liquefied coffee was not detected after sterilization($121{\pm}1^{\circ}C$, $20{\pm}1$ mins). The sterilizer condition for deciding the most temperature and time were $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. In conclusion, the sterilization process would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and pathogenic bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. And it suggests that HACCP plan is necessary for monitoring method, monitoring cycle, solving method, education, training and record management during sterilization processing.

• Journal of Institute of Control, Robotics and Systems
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• v.18 no.12
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• pp.1079-1085
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• 2012

For precise motion control, S-curve velocity profile is generally used but it has disadvantage of relatively long calculation time for floating-point arithmetics. In this paper, we present a new generating method for velocity profile to reduce delay time of profile generation so that it overcomes such disadvantage and enhances the efficiency of precise motion control. In this approach, the velocity profile is designed based on the gamma correction expression that is generally used in image processing to obtain a smoother movement without any critical jerk. The proposed velocity profile is designed to support both T-curve and S-curve velocity profile. It can generate precise profile by adding an offset to the velocity profile with decimals under floating point that are not counted during gamma correction arithmetic operation. As a result, the operation time is saved and the efficiency is improved. The proposed method is compared with the existing method that generates velocity profile using ring buffer on a 8-bit low-cost MCU. The result shows that the proposed method has no delay in generating driving profile with good accuracy of each cycle velocity. The significance of the proposed method lies in reduction of the operation time without degrading the motion accuracy. Generated driving signal also shows to verify effectiveness of the proposed method.