• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.125-133
• /
• 2011

This study was carried out to strengthen productivity and employee management through the development of simple pre-processed foods based on Hansik (Korean foods) and to investigate the utilization of fresh vegetable menus, pretreatment, and cooking time in the preparation of vegetable side dishes. The reasons for not using pretreated foods were increased cost, required product size is not available, and not hygienic. The acceptable rate of increase in cost when purchasing simple pre-processed foods was under 10%. The expected developed products of simple pre-processed vegetable foods were balloon flower root salad, seasoned green vegetables, and sheredded white radish. The expected developed products of simple mixed vegetable pre-processed foods were deodeok+balloon flower root and white radish+pear. Based on these findings, to increase the utilization of simple preprocessed foods, development of various product sizes and sauces is needed, cost must be reduced, and hygiene improved.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.50 no.4
• /
• pp.352-358
• /
• 2017

The object of this study is to assess physicochemical and microbiological hazards involved during the processing of shellfish products such as oysters, clam, and mussels. Samples including raw materials, intermediates, and final products in the processing process were collected from seven simple-processed shellfish facilities. In the samples obtained from the facilities, viable cell count and coliform group were detected less than that of the Korean Government guidelines. In addition, the high-risk bacterial pathogens such as Escherichia coli O157:H7, Salmonella sp., and Listeria monocytogenes were not identified in raw materials and final products. However, the low-risk pathogens, Staphylococcus aureus and Vibrio parahaemolyticus, were detected in some final products. The level of heavy metal content in the final products tested in this study meets the recommendations by the Korean Government standard guidelines. No foreign materials in the final products were also observed. Considering these results, it was concluded that no significant food hazards exists in the processing process of simple-processed shellfish products. However, it is essential to improve the food safety control in the shellfish processing facilities since S. aureus, a personal sanitary indicative bacterium, was continuously detected over seven simple-processed shellfish facilities.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.518-523
• /
• 2018

This study analyzed the food safety in processing process of simple-processed fishery products. A total of 88 samples analyzed for the presence of pathogenic bacteria and physicochemical hazards. No major foodborne pathogenic bacteria, such as Salmonella sp., Listeria monocytogenes and Escherichia coli O157:H7, were detected in any of the samples. However, Bacillus cereus (12 samples, 13.6%) and Staphylococcus aureus (15 samples, 17.0%) were frequently detected in both the intermediate processing stages and the final products, although cell populations were not high. Very small amounts of heavy metals and histamine were detected in some samples, in quantities that did not exceed the safe guidelines according to Korean Government regulations. Similarly, no other physical hazards such as foreign material were observed in any of the samples. We concluded that there are no significant pathogenic bacteria or physicochemical food hazards in simply processed fish products from Korea. The present study strongly suggests that increased food sanitation measures should be implemented to decrease the prevalence of S. aureus in simple-processed fishery products.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.300-307
• /
• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.599-604
• /
• 2017

The purpose of this study was to explore methods for efficient management of the quality and safety of simple processed agricultural products in Busan. We tested 258 samples of simple processed agricultural products for distribution of aerobic bacteria and coliforms, and identified food-borne pathogens. The average aerobic bacterial and coliforms counts were 7.1 and 4.1 log CFU/g in simple processed vegetables, 6.8 and 3.5 log CFU/g in dried vegetables, and 6.2 and 2.9 log CFU/g in simple processed fruits. Additionally Staphylococcus aureus, Salmonella spp., Campylobacter jejuni/coli and Listeria monocytogenes were not detected in any samples. However, Bacillus cereus, Clostridium perfringens and E. coli were detected in 41 samples (16.3%), 2 samples (0.8%), and 4 samples (1.6%), respectively. This analysis revealed that none of C. perfringens and E. coli isolates harbored pathogenic toxic genes. However, all of B. cereus isolates carried at least 1 toxin gene.

• Journal of Korean Institute of Industrial Engineers
• /
• v.28 no.4
• /
• pp.415-424
• /
• 2002

Semiconductor manufacturing has been emerged as a highly competitive but profitable business. Accordingly it becomes very important for semiconductor manufacturing companies to meet customer demands at the right time, in order to keep the leading edge in the world market. However, due-date oriented production is very difficult task because of the complex job flows with highly resource conflicts in fabrication shop called FAB. Due to its cyclic manufacturing feature of products, to be completed, a semiconductor product is processed repeatedly as many times as the number of the product manufacturing cycles in FAB, and FAB processes of individual manufacturing cycles are composed with similar but not identical unit processes. In this paper, we propose a production scheduling and control scheme that is designed specifically for semiconductor scheduling environment (FAB). The proposed scheme consists of three modules: simulation module, cycle due-date estimation module, and dispatching module. The fundamental idea of the scheduler is to introduce the due-date for each cycle of job, with which the complex job flows in FAB can be controlled through a simple scheduling rule such as the minimum slack rule, such that the customer due-dates are maximally satisfied. Through detailed simulation, the performance of a cycle due-date based scheduler has been verified.

• Journal of the Ergonomics Society of Korea
• /
• v.29 no.4
• /
• pp.527-532
• /
• 2010

Product developers nowadays must consider not only the technological satisfaction of consumers but their affective needs as well. These affective needs are greatly affected by the appearance and performance functions of the product, which are simply called in this study appearance-based affection and performance-based affection. This study examined these two affective factors that must be considered while designing mobile phones. Extracted relationship between the two factors was processed in five steps. The first step includes gathering potential affective expressions that are needed to evaluate the levels of consumer's affection for mobile phone design in the pool of adjectives. In the second step, a simple frequency analysis was done from a consumer survey to extract frequently used affective expression. The third step was to extract primary tasks for mobile phones and to perform an experiment or a survey for the evaluation of mobile phones using those tasks. Representative affective factors were then extracted in the fourth step based on factor analysis. Finally, using ANOVA, the extracted representative affective factors were prioritized to draw a relationship between appearance-based affection and performance-based affection. The result of this study suggests each of appearance-based affections and performance-based affections that should be considered in designing mobile phones.

• Journal of Fashion Business
• /
• v.11 no.4
• /
• pp.1-17
• /
• 2007

The purpose of this study was to provide for the useful fundamental data to enterprise which produces the natural-dyed clothing products by investigating with the holding conditions and pursuit of wearing images. The subjects were females aged 20 to 59, a questionnaire was developed by the researcher and distributed to 237 females. A sample of 223 females responded to the questionnaire. Data analyses were processed by SPSS WIN 10.0 Program; Frequency count and percentage, $X^2-test$, ANOVA and Duncan's multiple range test were used for statistical analysis. The results of this study were as follows: First, there were significant differences in holding items, period and private ownership according to age, any academic background and a monthly income. Second, the result by classification of the pursuit of wearing images could be identified four factors: factor 1) sexual and feminine image, factor 2) simple and common image, factor 3) comfortable and natural image and factor 4) dynamic image.

• Journal of the Korean Operations Research and Management Science Society
• /
• v.39 no.3
• /
• pp.7-22
• /
• 2014

By the publications of RDF and OWL, the Semantic Web is confirmed as a technology through which information in the Internet can be processed by machines. The focus of the Semantic Web study after then has moved to how to provide more useful information to users for their decision making beyond simple use of the structured data in ontologies. SWRL that makes logical inference possible by rules, and SWCL that formulates constraints under the Semantic Web environment are some of many efforts toward the achievement of that goal. Constraint represents a connection or a relationship between individual data in ontology. Based on SWCL, this paper tries to extend the language by adding one more type of constraint, implication constaint, in its repertoire. When users use binary variables to represent logical relationships in mathematical models, it requires and knowledge on the solver to solve the models. The use of implication constraint ease this difficulty. Its need, definition and relevant technical description is presented by the use of the optimal common attribute selection problem in product design.

• Preventive Nutrition and Food Science
• /
• v.9 no.2
• /
• pp.190-193
• /
• 2004

This review was conducted to evaluate the 'Korean Food Composition Table' and establish it as an internationally accepted database by examining its contents and evolution over time. The food composition table has been published by National Rural Living Science Institute, every 5 years, listing the nutrient content for each food, as both the raw agricultural product and processed foods, since the 1$^{st}$ edition in 1979 by RDA (Rural Development Administration). This is the basic data applied to the evaluation of the nutritional value of foods in Korea. The data is used as a useful tool in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, the draft of National Food Policy, and in clinical and epidemiological research. The database is also utilized by food service providers and food processors, etc. Consumers and the international society have been interested in the quality and safety of foods and raw agricultural products. As these data expand in volume, the type of foods included in the composition table is expanded to cover new additions for the convenience of users of the 'Nutrient Data Base' as judged by the publishers. The form of these reports varies, according to the current information, from a simple booklet to CD-ROM and to the Web service. We expect to continue to make improvements in the National Standard Table for food composition through expanding both the quantity and quality of data in an orderly manner. This effort can help food composition data to be comprehensively developed systematically and gradually at the national level.l.