• 대한안전경영과학회지
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• 제5권1호
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• pp.83-92
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• 2003

Scheduling plays an important role in shop floor planning. A scheduling shows the planned time when processing of a specific job will start on each machine that the job requires. It also indicates when the job will be completed on every process. Thus, it is a timetable for both jobs and machines. There is only one server available and arriving work require services from this server. Job are processed by the machine one at a time. The most common objective is to sequence jobs on the severs so as to minimize the penalty for being late, commonly called tardiness penalty. Based on other objectives, many criteria may serve as s basis for developing job schedules. The process also comprises all strategic planning, capital investments, management decisions, and tasks necessary to create a new product. manufacturing processes must be created so that the product can be produced in the product facility. Purchasing new equipment and training workers may be required if new technology is to be used. Tools, fixtures, and the sequence of steps in the manufacturing processes must all be developed to allow rapid, high-quality, cost effective production. Also, it may be needed to be rearrange the production facility to adapt to the new manufacturing processes. Therefore, this study tries to proposed that Scheduling by customer needs group for minimizing the problem and reducing inventory, product development time, cycle time, and order lead time.

• 산업경영시스템학회지
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• 제44권3호
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• pp.22-32
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• 2021

To meet rapidly changing market demands, manufacturers strive to increase both of productivity and diversity at the same time. As a part of those effort, they are applying flexible manufacturing systems that produce multiple types and/or options of products at a single production line. This paper studies such flexible manufacturing system with multiple types of products, multiple Bernoulli reliability machines and dedicated buffers between them for each of product types. As one of the prevalent control policies, priority based policy is applied at each machines to select the product to be processed. To analyze such system and its performance measures exactly, Markov chain models are applied. Because it is too complex to define all relative transient and its probabilities for each state, an algorithm to update transient state probability are introduced. Based on the steady state probability, some performance measures such as production rate, WIP-based measures, blocking probability and starvation probability are derived. Some system properties are also addressed. There is a property of non-conservation of flow, which means the product ratio at the input flow is not conserved at the succeeding flows. In addition, it is also found that increased buffer capacity does not guarantee improved production rate in this system.

• 유통과학연구
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• 제21권9호
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• pp.35-42
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• 2023

Purpose: The research aims at examining the impact of marketer capabilities and persistence on marketer performance and distribution of agricultural product facilities. Research design, data, and methodology: The research employs quantitative methods using a cross-sectional design survey by analyzing the marketer of agricultural production facilities. Sampling was done using the purposive sampling technique and data were taken from 235 respondents. The data were then processed using SEM-PLS. Results: The findings reveal that both marketer capabilities and marketer persistence significantly impact the performance of agricultural product facility marketers. Notably, marketer persistence exerts a more dominant influence on marketer performance than marketer capabilities. Effective communication and coordination between the sales team and the distribution center emerge as crucial factors determining the success of distributing agricultural equipment to reach farmers' land at the optimal time. Conclusions: The findings offer valuable managerial insights for agricultural product facility companies seeking to enhance marketer performance. To achieve this, companies should focus on increasing marketer persistence, with an emphasis on nurture-focused persistence rather than closure-focused persistence. Additionally, improving marketer capabilities is crucial, starting with relationship development, followed by trust building, customer retention, responsiveness, and acquisition. These strategies can collectively contribute to boosting marketer performance within the organization.

• 유통과학연구
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• 제22권10호
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• pp.43-54
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• 2024

Purpose: Market competition in the fashion industry is intensifying, pushing brands to strive for consumer preference and market leadership. Mobile fashion applications have emerged as key distribution channels, with live streaming being a common feature for product distribution and consumer loyalty. Therefore, this study will analyze the loyalty model in live streaming on mobile fashion applications by integrating the quality loyalty model, parasocial relationships, and uses and gratifications (U&G) theory. Research design, data and methodology: Data were collected from a survey of 427 respondents who are customers of a fashion product that had been purchased through live streaming on a mobile fashion application and processed using the PLS-SEM method Results: The results of the study show that the live streamer and product quality significantly influence satisfaction and loyalty. Conversely, AR content and live streaming content do not directly influence loyalty but have an indirect effect through satisfaction Conclusions: this study is the first to model loyalty in mobile fashion applications by integrating the quality loyalty model, parasocial relationship, and U&G theory. Practically, fashion companies are advised to conduct live streaming by considering aspects of content, live streamer, and product quality to enhance satisfaction and loyalty.

• 복식문화연구
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• 제28권6호
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• pp.755-770
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• 2020

As the postsecondary school-age population continues to decline, universities are building identities to differentiate themselves and create a favorable impression among this cohort. We investigated the role of logo-bearing products as a way of promoting university identity, specifically, the effects of ingroup ties, ingroup affect, and centrality on attitude toward university logo products and purchase intention. This study further examined the moderating effects of perceived university prestige on the relationship between logo product attitude and in-store purchase intention, and the moderating effect of online shopping frequency on the relationship between logo product attitude and online purchase intention. We conducted a survey of undergraduate and graduate students at a university in Seoul. Survey responses (N=561) were collected and processed using SPSS 23.0. Multiple regression analysis showed that ingroup ties and affect had significant effects on product attitude. However, centrality had no significant effect on attitude toward the product. Product attitude had a direct significant effect on both in-store and online purchase intention. Perceived university prestige moderated the relationship between product attitude and in-store purchase intention. Moreover, online shopping frequency moderated the relationship between product attitude and online purchase intention. The results of this study are expected to provide fundamental knowledge for developing product strategy of logo products.

• 한국수산과학회지
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• 제52권1호
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• pp.19-26
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• 2019

The objective of this study was to analyze bacteriological and chemical hazards in minimally processed commercial fish products, including Hwangtae (freeze-dried pollock), dried anchovy, fermented anchovy sauce, and salted and dried yellow croaker. Escherichia coli counts from all samples were below the regulation limits of the Korean Ministry of Food and Drug Safety Standards on Quality of Seafood and Seafood Products (Food Code). However, the food poisoning bacterium Staphylococcus aureus was detected at levels above $1.0{\times}10^2$ colony forming units (CFU)/g in Hwangtae, dried anchovy, and salted and dried yellow croaker, which are commonly ingested without heating and pose bacteriological hazards. The detection of S. aureus, an organism indicative of poor personal hygiene, which can be introduced by employees and multiply during distribution, indicates the necessity of improving the sanitary control of minimally processed commercial fish products. Histamine was not detected from dried anchovy or salted and dried yellow croaker, but was detected at some of the highest levels in fermented anchovy sauces. This result suggests that efforts to reduce the amount of histamine in fermented anchovy sauces are required.

• 한국식생활문화학회지
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• 제37권6호
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• pp.555-563
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• 2022

The purpose of this study was to confirm the quality characteristics of distilled soju with different rice pretreatment processes. The non-steamed fermentation method is a technology that uses starch to produce saccharification and alcohol without going through the steaming of raw materials. It has advantages such as reduction of manpower and cost, prevention of nutrient loss, and minimization of waste water. In this study, rice used were non-steamed and pulverized 'Baromi2', nonsteamed and steamed 'Samgwang', and puffed rice. As the fermenting agent, koji, modified nuruk, N9 yeast, and purified enzyme were used, and lactic acid was added to prevent contamination during fermentation. The amount of water was 300% in total, and after the first watering, 5 days after fermentation, the second watering was carried out. As a result of the study, it was confirmed that the non-steamed fermentation method using 'Baromi' was superior to the existing fermentation method in terms of temperature during fermentation, final alcohol content, soluble solids, and pH. By expanding the stability of the production technology of non-steamed fermentation technology, product quality improvement can be expected.

• Journal of Microbiology and Biotechnology
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• 제33권9호
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• pp.1170-1178
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• 2023

Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.

• 농업과학연구
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• 제50권3호
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• pp.581-591
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• 2023

Domestic processed food exports might increase due to the free trade agreement (FTA) and spread of the Korean Wave, Hallyu. However, the share of the domestic raw materials in the domestic processed food industry is very low at 31.4%, which limits the spillover effect on domestic agriculture. Therefore, we selected frozen dumplings as a representative processed food whose exports are growing rapidly and conducted a multiple regression analysis to examine the effects of Hallyu and FTA variables on the frozen dumpling exports. We tried to link them to an increase in agricultural income through the expansion of demand for the domestic raw materials. This study analyzed tariff indicator as the FTA variable, cosmetics export value indicator as the Hallyu Wave variable, and other variables expected to change the trade environment such as gross domestic product (GDP) and the relative exchange rate by country as the key explanatory variables that affect changes in the trade environment. The analysis showed that the core hypothesis, the Hallyu variable and the FTA variable, have a positive impact on frozen dumpling exports. Frozen dumpling exports are expected to increase as the FTAs and the spread of Hallyu are expected to continue for the foreseeable future. Therefore, we should seek ways to increase the proportion of domestically produced ingredients in the frozen dumplings to spread the economic impact to domestic agriculture. We reviewed previous studies and determined, the price-related factors play a major role in the use of imported ingredients, and that price stability and competitiveness are essential to increase the share of the domestically produced ingredients. Based on these conclusions, we reviewed the current status of food industry-related policies and determined measures needed to expand the use of domestically produced ingredients.

• 한국식품조리과학회지
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• 제32권4호
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.