• Korean Journal of Agricultural Science
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• v.11 no.2
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• pp.278-283
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• 1984

Shearing characteristics of cornstalks were investigated under quasi-static conditions at various knife approach angles and shear angles in order to determine their importance to the cutting action of mowers. Corn variety used in this study was pioneer that was grown in the field of Chungnam National University. The results obtained were as follows: 1. The shearing process had two shearing stages in cornstalks, which was different from those of rice and other forage crops due to the hard crust. 2. Force and energy of shear were decreased progresively with height of the cornstalks. 3. The minimum shear force occured at shear angle of about $60^{\circ}$ and approach angle of about $10^{\circ}$ 4. The condition of minimum shear energy coincides with that of minimum shear force. 5. Effects of knife approach angles were more significant than those of shear angle for force and energy of shear.

• Progress in Medical Physics
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• v.27 no.4
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• pp.189-195
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• 2016

This paper aims to verify the clinical feasibility of a custom-made film created by a laser cutting tool for End-to-End (E2E) quality assurance in robotic intensity modulated radiation therapy system. The custom-made film was fabricated from the Gafchromic EBT3 film with the size of $8^{{\prime}{\prime}}{\times}10^{{\prime}{\prime}}$ using a drawing that is identical to the shape and scale of the original E2E film. The drawing was created by using a computer aided design program with the image file, which is obtained by scanning original E2E film. Beam delivery and evaluations were respectively performed with the original film and the custom-made film using fixed-cone collimator on three tracking modes: 6D skull (6DS), Xsight spine (XS), and Xsight lung (XL). The differences between total targeting errors of the original and custom-made films were recorded as 0.17 mm, 0.3 mm, and 0.17 mm at 6DS, XS, and XL tracking modes, respectively. This indicates that the custom-made film could yield nearly equivalent results to those of the original E2E film, given the uncertainties caused by distortions during film scanning and vibrations associated with film cutting. By confirming the clinical feasibility of a custom-made film for E2E testing, it can be expected that economic efficiency of the testing will increase accordingly.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.59-66
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• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.695-701
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• 2009

This study was performed to evaluate the effectiveness of biological critical control points using the genetic profile of Escherichia coli isolates from pork cutting plants. Samples were collected from carcasses, equipment (knife, table, glove, transport belt, boning and skinning machine), the environment (wall and floor), and meat cuts during the cutting process from two plants. Pulsed-field gel electrophoresis (PFGE) was used to characterize the E. coli isolates. An identical genotype was detected from the carcasses, equipment, environment, and final meat cuts, and showed that the incoming carcasses, which were contaminated during transportation from slaughterhouses, were a major source of E. coli that was spread throughout processing. Also, consistent cross-contamination due to improper cleaning and disinfection procedures was another possibility. As a result, incoming carcasses and cleaning procedures should be considered critical control points in pork cutting plants, since a heating step is not used to inactivate microorganisms. Furthermore, the high rate (59.6%) of E. coli isolation indicates E. coli can be a good indicator in livestock processing plants even though it has genetic diversity.

• Korean Journal of Agricultural Science
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• v.41 no.1
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• pp.35-40
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• 2014

This study was carried out to evaluate the Salmonella cross contamination at retail chicken meat outlets in Kandy, Sri Lanka and to identify the risk factors for Salmonella contamination at retail chicken meat outlets. Fifteen retail chicken meat outlets in Kandy area were randomly selected. Pre-tested questionnaires were used to collect data for identifying risk factors of Salmonella cross contamination at retail outlets and swab samples from meat contact surfaces/utensils were obtained. Out of 57 swab samples collected from meat contact surfaces/utensils, the overall prevalence of Salmonella cross contamination was 21%. Weighing scale (33%), meat containing trays/buckets (27%) and cutting board (25%) showed the highest percentage of Salmonella prevalence whereas knife and showcase showed relatively low percentages, 14% and 9%, respectively. Retail chicken outlets with slaughtering facilities had a significantly higher prevalence of Salmonella cross contamination than those without slaughtering facilities. This higher rate of Salmonella cross contamination at retail chicken meat outlets could be attributed to lack of proper cold chains and minimal facilities, and poor level of hygiene in those outlets.

• Journal of Food Hygiene and Safety
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• v.15 no.4
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• pp.315-323
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• 2000

Serious consequences can arise from lack of hygiene in mass catering. Microbiological testing is of value in determining hazards for developing a HACCP plan, and in demonstrating to food handlers the reality of the microbial risk. This studies was performed to describe the overall hygiene of cooking utensils and equipments, employees, and environment in mass catering establishments. Generally, hygienic conditions of cutting board and sanitized dish cloth were better than those of other cooking utensils such as knife, sieve, and peeler. It was found that the cross-contamination of knife might be caused by the use of contaminated sanitizing solution. It was observed that there was considerable variation (10$^1$~10$^{5}$ CFU) of the number of general bacteria for employee's hands. The number of general bacteria were influenced from establishment, employee, and the period of analysis. The number of Coliform group for employee's hands was in the range of 10$^2$~10$^4$CFU only at the first analysis. Total aerial bacteria in working area of mass catering establishments was below 7 CFU/Plate and aerial Staphylococcus sp. was not detected at all except one spot.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Journal of the Korean Wood Science and Technology
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• v.24 no.1
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• pp.75-80
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• 1996

The purpose of this study is to clarify the mechanism of moisture transfer depend on the thickness of the spruce(Picea sitchensis Carr.). Therefore, as the basic research of moisture transmission, the amount of moisture transmission and the moisture distribution in specimens and temperature of it's surfaces in vapor transmission process were investigated. The experiment was conducted in a steady state. and the moisture distribution was measured by knife cutting and weighing the specimens. The following conclusions were obtained ; 1. It can be found that distribution of moisture in the specimen can be approximated by two different straight lines intersecting at nine or ten percent moisture content. The amount of moisture movement defends on the gradient of moisture in the wood. 2. It is investigated that the wood surface moisture contents(MCs) are less for thinner specimens than for thick ones on the absorption side. On the other hand, the wood surface MCs are greater for thinner specimens than for thick ones on the desorption side. The main factor that affects the EMC of wood would be temperature when the relative humidity of atmosphere is constant. The specimen generate heat with the absorption and desorption process. In addition, the velocities of moisture transmission varied with the thicknesses of specimens. If the temperature of wood becomes greater, its MC decreases. Then the difference between surface MC and EMC of adsorption and desorption side becomes greater for thinner specimens. Therefore it is considered that the coefficients of moisture transfer decreases with the increases of the specimens' thicknesses.

• Advances in materials Research
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• v.13 no.3
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• pp.183-194
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• 2024

D3 tools steel and 440C stainless steel (SS) are normally being employed for application such as knife blade and cutting tools. These steels are iron alloys which have high carbon and high chromium content. In this study, lab work focused on the microstructural and corrosion behavior of D3 tools steel and 440C SS after went through heat treatment processes. Heat treatments for both steels were started with normalizing at 1020 ℃, continue with hardening at 1000 ℃followed by oil quenching. Cryogenic treatment was carried out in liquid nitrogen for 24 hours. The addition of cryogenic heat treatment is believed to increase the hardness and corrosion resistance for steels. Both samples were then tempered at two different tempering temperatures, 160 ℃ and 426 ℃. For corrosion test, the samples were immersed in NaCl solution for 30 days to study the corrosion behavior of D3 tool steel and 440C SS after heat treatment. The mechanical properties of these steels have been investigated using Rockwell hardness machine before heat treatment, after heat treatment (before corrosion) and after corrosion test. Microstructure observation of samples was carried out by scanning electron microscopy. The corrosion rate of these steels was calculated after the corrosion test completed. From the results, the highest hardness is observed for D3 tool steel which tempered at 160 ℃(54.1 HRC). In terms of microstructural analysis, primary carbide and pearlite in the as-received samples transform to tempered martensite and cementite after heat treatment process. From this research, for corrosion test, heat treated 440C SS sample tempered with 426 ℃possessed the excellent corrosion resistance with corrosion rate 0.2808 mm/year.