• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.61-68
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• 1985

This study was conducted in a Korean airline catering operation where about 8, 000~10, 000 in flight meals per day were served. Time ad temperature observations were made in an actual airline catering operation to determine critical control points in mushroom and cheese omelet production, and to provide guidelines for the effective quality control programs of the airline catering operation. All data collection was replicated three times. Time and temperature data were collected by using standard instruments throughout the process sequence. Most phases of the food prodct flow were identified as critical control points. Holding phases of after cooking, and before and after reheating need a special attention, since foods were held at room temperature. Several guidelines were suggested for the effective quality control programs for the airline catering operation.

• Transactions of Materials Processing
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• v.7 no.3
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• pp.274-281
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• 1998

The service life of tools in metal forming process is to a large extent limited by wear, fatigue fracture and plastic deformation. In elevated temperature forming processes wear is the predominant factor for tool operating life. To predict tool life by wear Achard's model is generally applied. Usually hardness of die is considered to be a function of temperature. But hardness of die is a function of not only tem-perature but also operating time of die. To consider softening of die by repeated operation it is necessary to express hardness of die by a function of a function of temperature and time. By experiment of reheating of die softening curve was obtained and applied to suggest modified Archard's Model in which hardness is a function of main tempering curve.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1998.03a
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• pp.88-93
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• 1998

The service life of tools in metal forming process is to a large extent limited by wear, fatigue fracture and plastic deformation. In warm forging processes wear is the predominant factor for operating lives of tools. To predict tool life by wear, Archard's wear model is generally applied. Usually hardness of die is considered to be a function of temperature in Archard's wear model. But hardness of die is a function of not only temperature but also operating time of die. To consider softening of die by repeated operations, it is necessary to express hardness of dies by a function of temperatures and operating time. By experiment of reheating of dies, die softening curves were obtained. Finally modified Archard's wear model in which hardness of die was expressed as a function of main tempering curve was proposed.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.10a
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• pp.103-106
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• 2004

The new rheology fabrication process has been developed to rheo die casting and rheo forming process. Thixoforming process has disadvantages in terms of induction reheating process, scrap recycling, loss of raw material and cycle time. Therefore, to reduce the number of process, new rheology fabrication process with specially designed the rotational barrel type equipment has been proposed to apply in various part productions. The barrel type equipment, which could continuously fabricate the rheology materil, was specially designed to have a function to control cooling rate, shear rate and temperature. During the continuous rotation of barrel with a constant temperature, the shear rate is controlled with the rotation speed. The barrel surface has both the induction heating system and the cooling system to control the temperature of molten metal. By using this system, the effect of the rotation speed and the rotation time on the microstructure was widely examined. The possibility for the rheoforming process was investigated with microstructural characteristic.

• Journal of the Korean Society of Food Culture
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• v.17 no.3
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• pp.315-328
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• 2002

The purpose of this study was to analyze the problems arising from the actual conditions of the Foodbank, and to implement the HACCP system as a solution in terms of increasing the safety of donated food within the Foodbank. In order to apply HACCP system, the entire Foodbank working process such as preparation, collection, transportation, division, and distribution was considered and analyzed to decide the application point for CCPs. Donated foods mainly consisted of processed foods, raw materials, lunch boxes, and cooked foods from mass catering establishments, which dominated over the others in terms of quantity. Cooked foods were divided into three groups based on menu-types and processing methods. Temperature, pH, and aw were measured on cooked foods, and Total Plate Count, Coliforms, E. coli, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, and E. coli O157:H7 were conducted in order to apply a HACCP plan. From these experiments, temperature, pH, and $a_w$ of donated food were likely contributed to microbial growth. Donated foods before HACCP implementation showed high numbers in terms of total plate count and Coliforms, both well over the acceptable standard levels. By setting the CCPs on maintenance of donated food below $10^{\circ}C$ and using a $75^{\circ}C$ reheating method, microbiological hazard levels were able to be controlled and lowered. From these results, it is concluded that in order to guarantee food safety, foods donated to the Foodbank must not only maintain a reasonable level of initial microbiological growth, but also must be handled properly through time and temperature controls within the Foodbank system. Furthermore, in terms of implementing the HACCP plan within the Foodbank management structure, basic food safety and sanitation measures, such as reheating facilities and various cold chain systems such as refrigerated vehicle for food transportation are importantly needed. The training and education of Foodbank personnel and management in areas such as awareness of hygiene and safe food handling and practice are also required and necessary.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.465-473
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• 1996

The purpose of this study was to evaluate microbiological hazards in the steps of production, transportation and selling of hamburger and sandwich that were marketed in CVS, then to identify methods of control. The reasults are as follows: As the reasult of operation surroundings of manufacturerand reserch of circulation, $4{\sim}6$ hours are needed from manufacturer to CVS. Also transportation car mean temperature was $10^{\circ}C$ which exceeds the standard of $7^{\circ}C$ or below. Hamburger: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, microbes of cold holding and reheat after cold holding was within standard value. But in the case of room temperature microbes exceeded standard value. Sandwich: Critical control points identified were purchasing, cooking, post-preparation, transportation and holding at CVS. As the reasult of microbial analysis following the case of holding methods and reheating at CVS, total plate counts of cold holding and reheat after cold holding was within standard value. But in the case of room temperature holding after 24 hours total plate counts exceeded standard value. In the case of room temperature holding the number of microbes increased according to the passage of time. As a reasult of food poisoning bacteria, it was negative in every test in sample against V. parahaemolyticus, Salmonella, S. aureus.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2007.05a
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• pp.135-138
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• 2007

A semi-solid forming processing has been developed for manufacturing near net-shape components. The semi-solid forming has two methods. One is thixo-forming with reheating prepared billet, the other is rheo- forming with cooled melt until semi-solid state. In indirect forging processing, this experiment used aluminum rheology materials by electromagnetic stirring system. Rheology material is made by A16061. An experiment has variation factors which are pressure, solid-fraction, stirring current and stirring time. Forged samples are found microstructures and mechanical properties. Forged samples are accomplished heat treatment T6 for high mechanical properties.

• Transactions of Materials Processing
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• v.16 no.6
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• pp.443-446
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• 2007

The semi-solid process has been developed near net-shape components for kinds of methods. Thixo-forming with reheating prepared billet and rheo-forming with cooled melt until semi-solid state. Material is applied electromagnetic stirring system to slurry with aluminum 6061 alloy. An experiment has variation factors which are pressure, solid-fraction, stirring current and stirring time. The mechanical properties are compared to forge sample with to apply heat treatment T6. This study is researched function a virtual pressure and fine shape zone. Optimum pressure is found to prevent defect of porosity.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1999.03b
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• pp.165-168
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• 1999

The coil design of induction heating systems and their optimization are of paramount importance for semi-solid processing(SSP) The authors of this paper present the coil design and optimization of a 60 Hz induction heating system for ALTHIX 86S (Al-6%_Si-3%Cu-0.3%Mg) alloy. An objective function on the basis of the optimization process for the coil design is proposed by introducing an optimization technique. Finally the results of the optimal coil design are also applied to the induction heating process to obtain a fine globular microstructure. The proposed new objective function based on the computational techniques would contribute to obtaining the thixoformed components with good mechanical properties and reducing lead time.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.129-137
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• 1996

The purpose of this study was that to estimate the microbial and sensory quality by the method and time of holding in the step of holding of Cow's Knee Broth, Stir-Fry Pork and Cooked Cuttlefish that were provide at the industry foodservice establishment, then to suggest safer feeding by the reasonable holding method. The results are as follows: Cow's Knee Broth: holding at room temperature was shown that the number of mi- crobiology by passage of the holding time was higer than the case of holding at steam table, but it was lower after reheating it. As a result of sensory test, it was exellent to holding at steam table and to reheat after holding room temperature within four hours and six hours each. Stir-Fry Pork: as a result of microbial analysis, in the case of holding at the steam table microbes increased safer two hours, but after four and six hours they little reduced. In the case of holding at room temperature the number of microbes increased according to the passage of time. As a result of sensory analysis, its taste of room temperature holding was fine until four and six hours each. Cooked Cuttlefish: as a microbial analysis, it was shown that the amount of total plate counts of room temperature holding ten times as high as the latter after six hours. As the result of sensory analysis, the cold holding was better until six hours and the room temperature holding was fine just until two hours. As a result of food poisoning bacteria, it was negative in every test in sample against Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus.