• The Korean Journal of Community Living Science
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• v.14 no.3
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• pp.89-98
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• 2003

To assess the actual status of businesses selling fermented soybean products, this study surveyed 130 Farmhouse style small size soybean sauce processing sites supported by the Rural Development Administration nationwide. The sex composition of the businesses representatives of 2% male and 98% female showed that a farmhouse soybean processing business is generally operated by rural women as a non-filming business. The percentage of co-worked sites was 71.2 and that of sites with permits was 39.2. The main products were meju, doenjang, and kanjang. Total production volume was found to be 523 tons, 256 tons, and 135 k$\ell$s, respectively. The number of years of experience of the manufacturers of the kanjang and doenjang was found to be 25.7 on average which shows that long-experienced, skilled manufacturers are participating in this project. The traditional measuring unit differed greatly depending on the region. This difference in the measuring unit of soybeans resulted in a large difference in the volume of doenjang and kanjang produced Per Province. For one kg of raw soybeans, the weight of Doenjang produced also varied from 2.14 kg in the Gyeongbuk area to 1.62 kg in Jeju. In the aspect of salt use, 1.75 $\ell$ (translated by volumetric unit 0.704 due) of salt pet kg of meju, in Jeju, was the highest in Korea. Government supervision would be beneficial in the areas of raw material products, standardization of measuring units and production methods, organization and operation of a conference for the different groups of producers, and in construction of a nationwide database.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.3
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• pp.200-205
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• 2000

In a previous paper, we have discussed the intelligent Windows 95-based data management program(IDPIN) which was developed for effective and efficient management of large amounts of pre-/in-service inspection(PSI/ISI) data of Kori nuclear power plants. The IDPIN program enables the prompt extraction of previously conducted PSI/ISI conditions and results so that the time-consuming data management, painstaking data processing and analysis of the past are avoided. In this study, the intelligent Windows based data management program(WS-IDPIN) has been developed as an effective data management of PSI/ISI data for the Wolsong nuclear power plants. The WS-IDPIN program includes the modules of comprehensive management and analysis of PSI/ISI results, statistical reliability assessment program of PSI/ISI results(depth and length sizing performance etc), standardization of UT report form and computerization of UT results. In addition, the program can be further developed as a unique PSI/ISI data management expert system which can be part of the PSI/ISI total support system for Korean nuclear power plants.

• Transactions of Materials Processing
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• v.14 no.4 s.76
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• pp.368-374
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• 2005

In the present study we used a diagrammatic analysis of 6 sigma quality control and Taguchi method for injection molding of monitor back-cover, evaluated the influence on the cycle time with part design, mold design, molding process and standardization activity involving design and molding, adopted analysis of sensitivity and effective factors of the part design and molding process conditions for productivity, identified main design molding factors. The contributing factors for the final cycle time could be enumerated as follows; the thickness of hot spot, main nominal part thickness, coolant inlet temperature, melt temperature and cooling line layout, etc.. As a first step, all the critical factors of design process applied to the current monitor housing were investigated through 6 sigma process. Thereafter, the optimal and better critical factors found in the first step were applied to new product design to prove that our process was correct. The Moldflow was used for injection molding simulation, and Minitab software for the statistical analysis, respectively. Finally, the productivity of new design was increased about 33 percents for our specific case.

• The KIPS Transactions:PartD
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• v.8D no.6
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• pp.781-788
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• 2001

As changing financial environment and increasing the number of access channel to banking system, new banking system is needed which can be developed financial commodity rapidly, can be deployed easily, and can be maintained easily. Component based development method is believed to meet these demands. In this paper, we propose EJB banking component and explain its system architecture and functionality. And we design and implement approval system on EJB banking component system. To implement approval system, approval conditions are classified and registered. Using registered approval condition, transactions are classified whether approval is needed or not. Approval client for web based client standardization has an advantage of no need to deploy and manage software version.

• The KIPS Transactions:PartB
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• v.15B no.5
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• pp.397-406
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• 2008

Despite the effectiveness of oriental medical practice in the diagnosis of symptoms and providing cure to it, the preferences in western medicinal values is socially prevalent. The diagnosis of a disease using western medicinal practices provides us with an objective diagnostic result, however, decisions by oriental doctors are based on their heuristic intuitions developed by practice and experience. Objective solutions for the cure of symptoms using oriental medical therapy can have a high impact on the world market. Therefore, development of diagnostic machines based on oriental therapy can enhance the Ocular Inspection which is evaluated as one of the best diagnostic treatment among Oriental Medical Science, is not researched much compared to other diagnoses. Because there is no color diagnosis rules for digital machines to analyze the actual color, looking at the person's face color is one of the most important components to diagnose the disease or illness. The thesis proposes the implementation of absolute observing a person's face color standards of the color settings for objective diagnosis. As a results, comparative digital color analysis for observing a person's face color can be the most effective rule based Color scheme system to diagnose disease. A standard solution for the researching conditions is suggested to reduce the variable which may occur depending on the differences between the researching conditions.

• Proceedings of the Korea Information Processing Society Conference
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• 2013.05a
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• pp.59-60
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• 2013

Infobutton is an important concept from long time in use and much has been done with respect to its standardization and context supplementation. The concept is to create contextual links to information resources from within the information systems usually health information systems. The need which has been realized by the authors of this paper is the augmentation of Infobuttons from the level of only information links to the level of knowledge links. The authors proposed the concept of knowledge links named as "Knowledgebuttons" which complements the concept Infobuttons. It adds further capabilities of getting knowledge to the users instead of just connectivity to information resources. The better representation of the information retrieved with Infobuttons is the first and foundation step to achieve the goal of getting knowledge. This paper discusses about the concept and applicability of Knowledgebuttons in health information systems. It is envisioned that this concept will add to the overall quality of patient care. Both physicians and patients can benefit from this technique as per their needs. Physicians can help in patient diagnosis and treatment critical decisions while patients can educate them to know more about their health conditions by studying the right knowledge at right time. Knowledgebuttons are able to create a true learning environment for the users while using health information systems.

• Journal of Korean Society for Quality Management
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• v.48 no.1
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• pp.51-68
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• 2020

Purpose: The primary objective of this research is to develop the optimal operating conditions as well as their associated design spaces for a Cryogenic Submerged Arc Welding(SAW) process by improving its quality and productivity simultaneously. Methods: In order to investigate functional relationships among quality characteristics and their associated control factors of an SAW process, a stepwise design of experiment(DoE) method is proposed in this paper. Based on the DoE results, not only a multi-dimensional design space but also a safe operating space and normal acceptable range(NAR) by integrating statistical confidence intervals were demonstrated. In addition, the optimal operating conditions within the proposed NAR can be obtained by a robust optimal design method. Results: This study provides a customized stepwise DoE method (i.e., a sequential set of DoE such as a factorial design and a central composite design) for Cryogenic SAW process and its statistical analysis results. DoE results can then provide both the main and interaction effects of input control factors and the functional relationships between the input factors and their associated output responses. Maximizing both the product quality with high impact strength and the productivity with minimum processing times simultaneously in a case study, we proposed a design space which can provide both acceptable productivity and quality levels and NARs of input control factors. In order to confirm the optimal factor settings and the proposed NARs, validation experiments were performed. Conclusion: This research may provide significant contributions and applications to many SAW problems by preparing a standardization of the functional relationship between the input factors and their associated output response. Moreover, the proposed design space based on DoE and NAR methods can simultaneously consider a number of quality characteristics including tradeoff between productivity and quality levels.

• Journal of Food Hygiene and Safety
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• v.1 no.1
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• pp.77-95
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• 1986

In 1962 the governing bodies of FAO and WHO approved the establishment of a joint FAO/WHO Food Standards Programme, the creation of a jointly sponsored body to be known as the Codex Alimentarius commission to implement the Programme. It can reasonably be claimed that the Commission has assumad the leading role in establishing internation food standards throughout the world. The Codex Committee of Food Hygiene has received much advice and assistance from other international organization which have been working in this field for a number of years. In particular, it has received valuable background documentation from the International Commission on Microbiological Specifications for Foods(ICMSF) which was set up by the International Association of Microbiological Societies(IAMS), and also from the International Organization for Standardization (ISO). Nevertheless, in spite of the information supplied by governments and research bodies in this field, microbiological standards have proved to be a highly controversial subject from the point of view of Codex standards. When it is decided to establish a microbiological standard for a food or class of foods, the following technical and administrative aspects must be considered: 1) The standard should be based on factual studies and serve one or more of the following objectives: (1) to determine the conditions of hygiene under which the food should be manufactured; (2) to minimize the hazards to public health; (3) to measure the keeping quality and storage potential of the food 2) The standard should be attainable under practicable operating and commercial conditions and should not entail the use of excessive heat treatment or the additions of extra preservatives. 3) The standard should be determined after investigation of the processing operation. 4) The standard should be as simple and inexpensive to administer as possible, the number of tests being kept to a minimum. 5) Details of methods to be used for sampling, examining and reporting should accompany all published microbiological standards. 6) In establishing tolerance levels for the permissible number of defective samples, allowance should be made for sampling and other variations due to differences in the laboratory methods. The following additional points should be kept in mind: 1) It is not satisfactory to establish one set of microbiological standards for a miscellaneous group of foods, such as“frozen foods”or“precooked foods”. 2) Microbiological standards should be applied first to the more hazardous types of food on the basis of experience of expected microbiological levels, taking into account variations in composition, processing procedures, and storage. 3) When a standard is established, there should be a definite relationship between the standard and the hazard against which it is meant to protect the public. 4) The sensitivity, reliability, and reproducibility of the sampling and analytical methods should be compared in different laboratories and the methods to be used should be specified in detail as part of the standard. 5) Tolerances should be included in the standard to account for inaccuracies of sampling and analysis. 6) Standards should be applied on a voluntary basis before compliance is made mandatory.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.315-326
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• 2020

In this study, a real-time crop recognition system was developed for an unmanned farm machine for upland farming. The crop recognition system was developed based on a stereo camera, and an image processing framework was proposed that consists of disparity matching, localization of crop area, and estimation of crop height with coordinate transformations. The performance was evaluated by attaching the crop recognition system to a tractor for five representative crops (cabbage, potato, sesame, radish, and soybean). The test condition was set at 3 levels of distances to the crop (100, 150, and 200 cm) and 5 levels of camera height (42, 44, 46, 48, and 50 cm). The mean relative error (MRE) was used to compare the height between the measured and estimated results. As a result, the MRE of Chinese cabbage was the lowest at 1.70%, and the MRE of soybean was the highest at 4.97%. It is considered that the MRE of the crop which has more similar distribution lower. the results showed that all crop height was estimated with less than 5% MRE. The developed crop recognition system can be applied to various agricultural machinery which enhances the accuracy of crop detection and its performance in various illumination conditions.