• Food Science of Animal Resources
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• v.18 no.1
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• pp.35-41
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• 1998

The objective of this study was to examine the changes of physical properties by additions of different kinds of stabilizers milk proteins concentration, when stored at 4$^{\circ}C$ or 20$^{\circ}C$ for yoghurt. the results were summarized as follows: 1. Addition of 2% carboxyl methyl cellulose and carrageenan, gelation 0.4%, pectin and starch 0.6%, and carrageenan & pectin 0.8% in the manufacture of yoghurt increased the viscosity, water-holding capacity and protein hydration of yoghurt. 2. Addition of 3% skim milk powder, Ca-caseinate or Na-caseinate 0.6% increased the viscosity, water-holding capacity and protein hydration of yoghurt. 3. Twenty five percent of evaporation of milk promoted to build up the optimal structure of the micelles of yoghurt and improved viscosity, water-holding capacity and protein hydration of yoghurt. 4. Addition of stabilizers to yoghurt showed an increase of viscosity, water-holding capacity and protein hydration when compared with non-addition of stabilizers to yoghurt at 4$^{\circ}C$, 20$^{\circ}C$ storage for 12hrs, 96hrs followed by the decrease of it.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.61-71
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• 2011

This study was conducted to estimate the shelf-life of Kimbab manufactured using a Hazard Analysis and Critical Control Point (HACCP). We performed a microbiological verification after applying the HACCP plan to Kimbab. Additionally, the shelf-life of Kimbab at each holding temperature was calculated as a regression equation between the aerobic plate counts and holding time during the storage period. The critical control points of the HACCP plan, that were applied to Kimbab, included: cold-holding of refrigerated foods, checking the endpoint cooking temperature of heated food, and cold-holding of cooked foods. As a result of the microbiological verification of Kimbab, the aerobic plate counts averaged 3.46 log CFU/g. In contrast, the coliforms, E. coli, Staphylococcus aureus, and Salmonella spp. were not detected in any of the samples. The estimated shelf-life of Kimbab was calculated to be 45 hours at $10^{\circ}C$, 29 hours at $15^{\circ}C$, 6 hours at $25^{\circ}C$ and 3 hours at $35^{\circ}C$. In conclusion, manufacturers should apply a prerequisite program and a HACCP system for a safe consumption of ready-to-eat foods and label products with a proper shelf-life. Distributors should control the proper holding time-temperature until sale and consumers should eat immediately after purchasing ready-to-eat foods.

• Transactions of Materials Processing
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• v.14 no.7 s.79
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• pp.628-634
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• 2005

The drawability of AZ31B magnesium sheet is estimated at various temperatures (200, 250, 300, 350, $400^{\circ}C$), forming speeds (20, 50, 100mm/min), thicknesses (0.8, 1.4mm) and blank holding forces (2.0, 2.8, 3.4kN). The deep drawing process (DDP) of circular cup is used in forming experiments. The results of deep drawing experiments show that the drawability is well at the range from 250 to $300^{\circ}C$, 50mm/min forming speed and 2.0kN blank holding force. The 0.8mm magnesium sheets were deformed better than 1.4 mm. Blank holding force was controlled in order to improve drawability and prevent the change of cup thickness. When blank holding force was controlled, tearing and thickness change were decreased and limit drawing ratio was improved from 2.1 to 3.0.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.209-218
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• 2001

This study was conducted to examine the water absorption, water-holding capacity, color and mineral contents in natural and cultured dried sea mustards on soaking treatment. Four dried samples of natural and cultured sea mustards were used for the experiments. The effects of soaking treatment on water absorption and water-holding capacity in sea mustards were examined, as the results, these were rapidly accelerated 5 minutes after soaking. It showed that water-holding capacity was significantly high in the case of high absorption of water by soaking. The L, a and b values were increased until 30 minutes after soaking. There was significant difference for potassium content between dried natural and dried cultured sea mustards and the natural sea mustard was 10 times as high as the cultured sample. All mineral elements in these materials were significantly decreased and especially, potassium were significantly more decreased at 50~80% of total content by soaking treatment. Ca/ P ratio in these materials by soaking was about 2~3 : 1 levels.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.12
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• pp.70-77
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• 2002

Necessity of the tole-operation has been increased in many fields. Since the Internet is inexpensive and available all over the world, it is a strong candidate for the transmission media of the tole-operation. However, the Internet has random time delays that may cause instability in the system especially if the tole -operation is bilateral. In the past few years many attempts have been made to overcome the random time delay, So far, they are still insufficient in terms of performance. The ‘Variable holding time’ is introduced to improve the performance of the ‘Event based tole-operation’ which controls a system with a non-time action reference. By holding each event for proper time, the system can quickly respond and be stabilized. The proper holding time should be selected based on the characteristics of the task that the system performs. The factors that reflect those characteristics are investigated. The fuzzy logic is employed to obtain the proper holding time for each event while the tole-operation system is in operation. The experimental results presented in this paper verify effectiveness of the proposed method.

• Journal of Institute of Control, Robotics and Systems
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• v.3 no.5
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• pp.532-541
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• 1997

This article derives an analytic solution to determine the optimal size of multiple noncontinuous process and storage units. The total cost to be minimized consists of the setup cost of noncontinuous processing units and the inventory holding cost of feedstock/product storages. A novel approach, which is called PSW(Periodic Square Wave) model, is applied to represent the material flow among non-continuous units and storages. PSW model presumes that the material flow between unit and storage is periodic square wave shaped. The resulting optimal unit size has similar characteristics with the classical economic lot sizing model such as EOQ(Economic Order Quantity) or EPQ(Economic Production Quantity) model in a sense that the unit size is determined as the balance between setup and inventory holding cost. However, the influence of inventory holding cost of PSW model is different from that of EOQ/EPQ model. EOQ/EPQ model includes only the product inventory holding cost but PSW model includes all inventory holding costs around the non-continuous unit with proportional contribution. PSW model is suitable for analyzing interlinked process-storage system. The optimal lot size of PSW model is smaller than that of EOQ/EPQ model. This is quitea remarkable result considering that the EOQ/EPQ model has been is widely used since last half century.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2001.04a
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• pp.679-682
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• 2001

An experiment is carried out to investigate the influences of shearing characteristic factors for the process design of lead frame blanking in copper alloy C194(t=0.205mm). 3 process parameters, e.g., clearance between die and punch, strip holding pressure, and bridge allowance are selected for this study. From the basis condition 6% clearance, 20N/$mm^2$, and 1.5t bridge allowance the seven times of experiment are done by varying the each factor. The square shape specimen is used to study the characteristics of shearing factors. The ratios of roll over, burnish, fracture zone are measured after blanking. The experimental analysis shows that the burnish ratio is decreased as the clearance increases. And the larger strip holding pressure is shown that the roll over and burnish ratio are both decreased. It is found that an optimal strip holding pressure is need for large burnish zone. Finally it is shown that the bridge allowance is less affected than clearance and strip holding pressure.

• Transactions of Materials Processing
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• v.21 no.6
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• pp.348-353
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• 2012

Micro-drawn parts have received wider acceptance as products become smaller and more precise. The subject of this study was the deformation characteristics of ultra thin sheet metal in micro drawing of a rectangular shaped part. The influence of drawing speed and blank holding force on the product quality was investigated in micro-drawing of ultra thin sheet of beryllium copper (C1720) alloy. The specimen had a diameter of 4.8 mm and a thickness of $50{\mu}m$. Experiments were carried out in which, different blank holding force and drawing speed were considered. The product quality was evaluated by measuring the thickness and hardness along two specified directions, namely, the side and diagonal directions. The distribution of the thickness strain showed severe thinning especially around the punch radius in both directions. In the diagonal direction, thickening occurred in the flange area due to the axi-symmetric drawing mode. The increase of blank holding force and/or drawing speed was found to cause severe thinning around the punch radius. The blank holding force had a greater effect on thinning of the product than the drawing speed.

• KDI Journal of Economic Policy
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• v.29 no.2
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• pp.75-116
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• 2007

This study examines what changes and impacts have brought to the corporate cash holding after the financial crisis. The main findings can be summarized by two parts. First, the recent high increase in cash holding is only found in few companies, meaning that the level of the overall ratio has not risen. Second, Korean companies tend to have a higher ratio of cash holding when they have more uncertainty about their business performances. The higher the uncertainty in overall business performances also has some effects on the cash holding patterns of the Korean companies.

• Journal of Korea Foundry Society
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• v.30 no.5
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• pp.161-166
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• 2010

In this examination, the effect of Sr addition and holding time on microstructure of Al-10.5wt%Si-2wt%Cu secondary die-casting alloy was investigated. Degree of undercooling was improved with increasing the Sr content in this alloy. Up to 0.02wt%Sr addition, acicular and lamellar eutectic structure was observed in the microstructure. Meanwhile, the eutectic Si was modified toward the fine fibrous form by increasing Sr content with more than 0.03wt% and holding time of the melt. The well- modified alloys showed decreased eutectic silicon size from 3.25 ${\mu}m$ to less than 0.8 ${\mu}m$. From these results, the optimal strontium content and holding time were identified on the Al-10.5wt%Si-2wt%Cu secondary die-casting alloy.