• Journal of the Korean Society of Safety
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• v.38 no.1
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• pp.34-41
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• 2023

In this study, S food manufacturing business located in Chungbuk was selected as the subject, and the transition in insulation resistance in major electrical equipment used in this food manufacturing business was analyzed for 4 years (2018-2021). It was confirmed that the insulation resistance decreased over time for all 18 electrical facilities. Insulation resistance changed due to environmental influences such as load characteristics and ambient temperature. Particularly in the case of the food manufacturing industry, it was confirmed that the decrease started after 2 years, although it varied depending on equipment and environmental influences. Furthermore, it was confirmed that management through predicting the management cycle of electrical equipment is possible by deriving a regression equation through regression analysis of insulation resistance measurement values.

• Journal of the Korean Society of Safety
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• v.39 no.1
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• pp.16-26
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• 2024

This study aims to introduce a method for risk assessment analysis aimed at preventing electrical fires within the manufacturing industry. Initially, we provided a functional block diagram illustrating the electrical equipment employed in various processes within a food manufacturing company in Chungcheongbuk-do. Subsequently, we categorized the components of each machine outlined in the functional block diagram and determined the priority of failure for each classified component. Upon implementing the model in the frying process of the food manufacturing company, specific components, including MC, motor, mixer heater, electric wiring, and terminal block, exhibit a risk priority number (RPN) of 40 or higher. This identified an electrical issue within the manufacturing process and environment. Consequently, we propose a methodology to identify latent failure modes that could escalate into fires or systemic issues if not promptly addressed. It is essential to note that while the FMEA presented in this study may not immediately impact food manufacturing, its applicability extends to various workplaces.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.571-579
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• 2019

For the purpose of promoting the consumption of rice powder, 5 cultivars were applied differently to establish the optimal manufacturing conditions and measured Hunter color values, hardness and expansion rate of Yakgwa for the optimal conditions. Looking into the optimal manufacturing conditions of Yakgwa, the commercial flour-facilitating Yakgwa is shown to have a great shape when the mold is made with a thick paste for C-2 manufacturing method, Hangaru 100 mesh for H100-2 manufacturing method, Hangaru 200 mesh for H200-2 manufacturing method, Shingil 100 mesh for S100-2 manufacturing method, and Shingil 200 mesh for S200-1 manufacturing method. It also showed a trend of chewy taste after frying without cracks. Hunter color values (L) and red chromaticity and value b of yellow chromaticity indicated a lower value for the commercial flour and Hangaru 200 mesh in its entirety. The hardness of Yakgwa is within the range of 1,981.41~3,756.45 g and the degree of hardness is shown differently for each rice powder exclusive cultivars. Rice flour developed as rice powder 5 cultivars, and as a result of measuring chromaticity, hardness and expansion rate of Yakgwa for the quality characteristics, the item of hangaru 200 mesh had outstanding quality characteristics for Yakgwa.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.67-73
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• 1990

The purpose of this study is to investigate the manufacturing process for mass production of korean traditional cookies to be supplied to consumers with cheap price. Selected items for mass production is Yoomilkwa such as Yackwa. Maejackwa which preferred by consumers, and Chasookwa which was presented at royal party in YiDynasity. Standard mixing ratio of food material, manufacturing process, and machinery needed in each manufacturing process were suggested by the items of korean traditional cookies. Manufactured goods which is produced in large quantities by machinery are Yackwa model I, II Maejackwa model I, II, III, and Chasookwa model I, II.

• Korean Journal of Organic Agriculture
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• v.29 no.3
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• pp.301-315
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• 2021

This study investigated the effect of the level of ethics in food manufacturing of agricultural products processing companies on food safety and product trust. In general, a company's food manufacturing ethics is complex, includes social responsibility, and has a potential impact on stakeholders. The main implications summarized based on the analysis results are the expansion of the HACCP application of the agricultural product processing system, the production of safe agri-food that fulfills social responsibilities with an ethical awareness, including entrepreneurial awareness, from raw materials to processing, packaging, and distribution from a long-term perspective. It was found that it was necessary to secure product trust and to provide education, consulting and management on ethical awareness.

• Food Science and Industry
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• v.49 no.4
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• pp.19-30
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• 2016

Food industry in Korea is one of the most important manufacturing field since the history of this country. Recent days all industries in the world move to $4^{th}$ industrial revolution beginning from 1st revolution. This means that connections between human to human, human to things and things to things should be settled down. food industry in this country should escape from the conventional manufacturing fields until now and accept new or cutting edge technology NT including artificial intelligence robot system and platform system using Internet of Thing. To overcome the saturation condition of domestic food market, it should be extended our market to overseas. To do this Korean food industry should be reformed the processing system to convergence and fusion inner or multi-disciplinary research in not only research field but also manufacturing field. The food industry must introduce new technology and concept of controlling all manufacturing systems. This paper present the fields should be convergence and the field study together and the new techniques, methods and new products be developed in the future.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.499-505
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• 2020

Compared to other manufacturing industries, the food manufacturing industry has a relatively large number of women casualties compared to men, and the number is steadily increasing. The age of casualties is also increasing as the society enters into an aging society. This is also evident in the food manufacturing sector. Therefore, this study conducted a survey on the safety and health awareness of workers by age and gender at small workplaces in the food manufacturing industry. Among them, we would like to focus on elderly women workers and analyze their accident characteristics to suggest ways to reduce the accident rate.

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.571-577
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• 2002

The foodbank program is one of the social welfare programs that collects donated food and grocery products from the nation's food and grocery industry and distributes them to people who are in need. The purposes of this study were to: (a) investigate the food donators' perceptions of the foodbank program, (b) analyze the attitude toward the program by businesses, (c) compare the opinions on whether to donate or not, and (d) examine the frequency and category of the donated food. This research was conducted on three donator groups, such as contract foodservice management companies, franchising restaurant companies, and food manufacturing and grocery companies. A total of 63 donators participated in this survey. The main results of the investigation on the operating conditions were as follows; (a) From the donators perspective, 73.0% and 71.0% of the respondents recognized the definition and purpose of this program, respectively. (b) Only 33.3% of respondents recognized the tax benefits of donating. (c) Contract foodservice management companies, and food manufacturing and grocery companies recognized the program more than franchising restaurant companies, and food manufacturing and grocery companies donated more than any of the others. (d) Most of the donated foods were bakery and confectionery, rice, and milk and dairy Products.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.255.1-255.1
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• 2002

We investigated the anti-proliferative effects of lxeris sonchifolia H. (godulbaegi) root extracts. luteolin(3'. 4', 5. 7-Q-glucoside and 3'. 4', 5, 7-tetrahydoxyflavone) and apigenin (3', 4'. 5. 7-O-gluconic acid) on HepG2 (p53 wild type) cells. Hep3B (p53 null) cells, and Chang liver cells. In MTT assay 3', 4'.5. 7-tetrahydoxyflavone showed the most efficient anti-proliferative effects on these three cell lines. However, there was no significant anti-proliferative effect on Chang liver cell line in MTT results. (omitted)