• Journal of KIISE
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• v.42 no.6
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• pp.769-780
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• 2015

Smoothing a digital curve by averaging its connected points is widely employed to minimize sharp changes of the curve that are generally introduced by noise. An appropriate degree of smoothing is critical since the area or features of the original shape can be distorted at a higher degree while the noise is insufficiently removed at a lower degree. In this paper, we provide a mathematical relationship between the parameters, such as the number of iterations, average distance between neighboring points, weighting factors for averaging and the moving distance of the point on the curve after smoothing. Based on these findings, we propose to control the smoothed curve such that its deviation is bounded particular error level as well as to significantly expedite smoothing for a pixel-based digital curve.

• Journal of Food Hygiene and Safety
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• v.14 no.1
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• pp.104-114
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• 1999

This study was conducted to find out the proper ways of implementation of Hazard Analysis Critical Control Point (HACCP) concepts applicable to the current Korean food inspection system. The following recommendations are based on an in-depth review of the Canadian Food Safety Enhancement Program (FSEP), which is one of the leading HACCP programs adapted to the food industry. Since 1997, the HACCP system has been voluntarily applied to meat processing plants in Korea in accordance with the Food Protection Law. But the guidelines are obscure and inadequate to expand to the diversity of food plants, and are therefore only applied to a limited number of plants of small scale enterprise. For these reasons, it is necessary to prepare an enhanced food safety control program focused not only on the HACCP plants but also on the non-HACCP plants. The national program should be the fundamental framework of a food safety control policy enforced by all the relevant authorities. The Prerequiste Program of Canadian Food Inspection Agency and Sanitation Standard Operating Procedures (SSOP) of FSIS are good example programs for the non-HACCP plants. These programs, which are a major part of the HACCP system, could easily be adapted to the Korean food industry. To improve the current HACCP implementation guideline, it is necessary to develop a detailed implementation manual, generic HACCP model, training program, and an audit program.

• Proceedings of the KIEE Conference
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• 1998.07f
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• pp.1905-1907
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• 1998

The multi-level approach seems to be best suited to high power, high voltage ac drives with low torque ripple and fast dynamic response. If high control performance is required, space vector control becomes desirable, and the task becomes time critical. In this paper, a simplified space vector PWM method for the control of a three level inverter is proposed. As the PWM is simple in structure, it is easy to implement and the fluctuation of the neutral point potential of DC link can be supressed effectively. The simulation results demonstrate that the proposed PWM strategy can be applied to high power, high voltage inverter systems. And its application to multi-level inverter is easily done on the same principle.

• Transactions of the Society of Information Storage Systems
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• v.3 no.1
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• pp.1-4
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• 2007

A high density optical data storage device has been required for many years. In the field of the optical data storage, a near-field recording (NFR) technology is considered as a next generation one for achieving the high data density. Due to an evanescent wave effect occurred under 100nm distance which is the excessively small distance between the SIL and the disc, the most significant and difficult problem in this technology is to maintain a gap between a solid immersion lens (SIL) and a disc. Also, maintaining the gap under at least 50nm is required in the NFR gap servo system to use the evanescent wave effect efficiently. There are some institutes that have shown the novel gap servo control. In general, they use a mode switching servo method which consists of approach, hand-over and gap control mode. However there is a critical problem such as an overshoot at the tuning point from the approach mode to the hand-over mode, which may cause a collision between the SIL and the disc. In this paper, we show our NFR system and an improved gap servo system using an exponential function as the approach mode which can reduce the overshoot.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.293-304
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• 1999

The purpose of this study was to evaluate the microbiological quality, and to assure the hygienic safety of the food production in the university food service facility located in Seoul in accordance with the Hazard Analysis Critical Control Point(HACCP) concepts. In the hygienic state assessment of kitchen, it has revealed that it was very important to remove water from the kitchen floor and to establish standard method for disinfection of cooking utensils. And foodservice workers were required to have training program for the safe handling of food and utensils since they did treat food without hygienic gloves. The kitchen layout had to be improved because the near distance of table with heating unit and shelf might cause the growth of microorganisms when prepared food was kept on the shelf. In terms of the timetemperature measurement and microbiological quality assessment during each of the food production phases, most of sengchae (raw vegetable dish) and namul (cooked vegetable dish) were treated within danger zone for food safeness ($5~60^{\circ}C$). It has shown that the microbiological quality of raw materials was very much inferior at the time of receiving based on the TPC($10^{5}~10^{7}$), coliform($10^{3}~1O^{6}$), which was not acceptable level(TPC:$10^{6}$, coliform:$10^{3}$) suggested by Solberg. Microbiological growth has increased in the both of sengchae and namul considerably during most of food production phase. Therefore, it is extremely important to reduce holding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipments and with insanitary treatments by workers was also important to keep the food safety in this speciqic university foodservice facility.

• Journal of Power Electronics
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• v.18 no.3
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• pp.841-852
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• 2018

This paper presents a dual-algorithm search method (GWO-GSO) combining grey wolf optimization (GWO) and golden-section optimization (GSO) to realize maximum power point tracking (MPPT) for photovoltaic (PV) systems. First, a modified grey wolf optimization (MGWO) is activated for the global search. In conventional GWO, wolf leaders possess the same impact on decision-making. In this paper, the decision weights of wolf leaders are automatically adjusted with hunting progression, which is conducive to accelerating hunting. At the later stage, the algorithm is switched to GSO for the local search, which play a critical role in avoiding unnecessary search and reducing the tracking time. Additionally, a novel restart judgment based on the quasi-slope of the power-voltage curve is introduced to enhance the reliability of MPPT systems. Simulation and experiment results demonstrate that the proposed algorithm can track the global maximum power point (MPP) swiftly and reliably with higher accuracy under various conditions.

• Journal of rehabilitation welfare engineering & assistive technology
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• v.11 no.1
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• pp.21-27
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• 2017

To guarantee the effectiveness of the HACCP(Hazard analysis and critical control points) system, it is necessary to develop of an ontology-based information system that can automatically manage the large amount of HACCP records or information derived from the HACCP operation results. In this paper, we construct a food information ontology which represents the relationships between ingredients, recipe, and features of food categories. Moreover, we develop HACCP automation application adopt the ontology to verify the semantic quality of the designed ontology model by performing HACCP processes such as HACCP diet classification. We expect to contribute to develop a food hygiene information and improve the accuracy of the HACCP data through the semantic system.

• Journal of KIISE:Software and Applications
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• v.32 no.2
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• pp.108-118
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• 2005

The software of the nuclear power plant digital control system is a safety-critical system where many techniques must be applied to it in order to preserve safety in the whole system. Formal specifications especially allow the system to be clearly and completely specified in the early requirements specification phase, therefore making it a trusted method for increasing safety. In this paper, we discuss a systematic method, which generates PLC-based FBD programs from the requirements specification using NuSCR, a formal requirements specification method. This FBD programs takes an important position in design specification. The proposed method can reduce the possible errors occur in the manual design specification, and the software development cost and time. To investigate the usefulness of our proposed method, we introduce the fixed set-point rising trip example, a trip logic of BP in DPPS RPS, which is presently being developed at KNICS.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Bulletin of Food Technology
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• v.14 no.2
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• pp.94-98
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• 2001

외식, 단체급식의 증가 등으로 인하여 식중독의 발생이 날로 대형화, 다양화되어 갈 것으로 전망됨에 따라 식품에 대한 철저한 위생관리가 요구되고 있다.식품의 안전성을 확보하기 위한 위생관리 제도로 국제적으로 인식되고 있는 HACCP(hazard analysis critical control point)란 식품원료의 생산단계에서부터 시작하여 제조.가공, 보존, 유통.판매를 통하여 최종적으로 소비자가 섭취할 때까지의 모든 단계에서 발생할 우려가 있는 생물학적, 화학적, 물리적 위해요소에 대해 조사.분석하고, 각 위해요소에 대한 방지 방법을 구축하여 계획적으로 감시.관리함으로써 제품의 안전성을 사전에 확보하고자 하는 체계적인 관리방법이다. HACCP 계획은 위해요소 분석, 중요관리점 결정, 한계기준 설정, 모니터링 방법 확립, 개선조치 방법 확립, 검증절차 확립, 기록 유지 및 문서화 방법 확립의 과정을 거쳐개발되며, 최종제품을 검사하는 기존의 사후 관리적 방식과는 달리 HACCP는 중요관리점을 확인하고 모니터링 함으로써 최종제품의 위생안전성을 담보하는 예방적 관리방법이다. 1960년대 미국 항공우주국(NASA)에서 우주비행사들의 우주식에 대한 안전성을 확보하기 위한 연구에서 시작된 HACCP는 현재 세계 각국에서 식품의 안전성을 보증하는 과학적이고 체계적인 관리제도로 평가받고 있다.