• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.389-392
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• 2002

Local Mechanical work is researched which spending unnecessary labors and time due to unnecessary material accumulation and fabricated on site. Accordingly, this study analyzes the work process of mechanical equipments by Lean Production principles. Value Stream Analysis(VSA) uncovers waste factor of the existing method and manufactory production method using Value Stream Mapping(VSM). In the results, this study presents improvement of the existing method problems and negative factors of manufactory production.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.416-421
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• 2001

The domestic reinforcement concrete works have mainly worked the process of re-bar fabrication/assembly on site and re-bar works affected by structural safety, durability, and schedule with form work. Accordingly, This study analyzes the process of re-bar fabrication/assembly on site to apply lean production principles to construction Value Stream Analysis(VSA) is analyzed into value-adding activity and non-value-adding activity on construction process through value analysis and Value Stream Mapping(VSM). In the results, non-value-adding activity generates waste such as the activity steps, labors, equipments, materials, time, and so on. Additionally, push-driven production is investigated making low productivity from the overproduction and so on. To resolve the problems in the process, The purpose of this paper eliminates waste factor through maximizing the value-adding activity generating value added and minimizing non-value adding activity. Particularly, it makes flow production and pull-driven production through minimizing work-in-process(WIP ).

• Journal of Technology Innovation
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• v.6 no.1
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• pp.187-214
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• 1998

This paper tries to examine the effectiveness of inventory reduction to the productivity increase and the impact of production environments on its effectiveness utilizing the Profit Impact of Market Strategy (PIMS) Database from the Strategic Planning Institute, a large data set that covers a variety of manufacturing activities from the early 1970s to late 1980s. The empirical results of this paper support the robustness of the principle of "Lean Production" or JIT system (also referred to as "Stockless Production"). We also find that the overall environment in which manufacturing strategic business units operate is an important factor in determining the different degrees of effectiveness of the work-in process (and raw materials) invertory reductions. In particular, we find that the effectiveness of the work-in process reduction varies according to the position in the product life cycly as well as the complexity and characteristics of the production processes.roduction processes.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.598-604
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• 2007

The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls ($556{\pm}53$ kg and $0.63{\pm}0.32$cm for live weight and backfat thickness, respectively) were used. As there was a linear relationship (r = 0.77) between lean meat color and ultimate pH, cattles were thus segregated into normal $pH{\leq}5.8$, Normal, n = 13) and DFD (pH>5.8, n = 11) groups. Normal pH group had significantly (p<0.05) higher carcass weight, marbling score and backfat thickness than those for high pH group, while fat color and lean meat color were inverse. In principle component analysis for co-ordinates of DFD and normal meats, fat color, lean meat color, texture, time to pH 6.2 and pH at 24 h postmortem were associated with the positive range of the first factor (67.5%) while backfat thickness marbling score and temperature at 24 h were placed in negative values. The rate constant of decline in pH (pH k) did not differ between the two groups, implying that initial pH (i.e., pH at slaughtering) differed between two groups. Contour mapping of pH k between pH at 1 and 24 h postmortem indicated that high pH k was related to lower pHs at 1 and 24 h postmortem. This suggested that the high pH cattles (i.e., DFD cattle) resulted from their own potential. Although the time to reach pH 6.2 was significantly (p<0.05) shorter for normal meat (i.e., 3.2 h) than that for DFD one (i.e., 19.8 h), there were no significantly differences in both WB-shear force and sensory attributes. Given that the experimental animals were sampled from a similar group, which implies a similar myoglobin pigment content, the current data suggested that pre- and post-slaughter animal handling likely had a significant effect on ultimate pH and consequently meat color of Hanwoo longissimus muscle, and also small animals with lower marbling score and backfat thickness had a higher risk for DFD meat.