• Journal of Korean Institute of Industrial Engineers
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• v.20 no.1
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• pp.3-13
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• 1994

The problem of selecting the optimal target values in a canning process is considered for situations where there is a linear shift in the mean of the content of a can which is assumed to be normally distributed with known variance. The target values are initial process mean, length of resetting cycle and controllable upper limit. Profit models are constructed which involve give-away, rework, and resetting costs. Methods of finding the optimal target values are presented and a nemerical example is given.

• Journal of Surface Science and Engineering
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• v.41 no.5
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• pp.245-253
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• 2008

The porous metal material is used for injection metal mold with a great deal of gas production because it makes plenty of gas exhausted through pores formed in the metal mold. A canning HIP method was conventionally used for manufacturing of porous metals, but because of difficulty of process control and high cost of production its application was limited. In this experiment, porous metal mold material was produced by an enhanced vacuum sintering method with simply controlled and economical process and porosities/mechanical properties with variation of sintering temperature and duration time during vacuum sintering were studied. As a result, quality goods were obtained at optimized conditions as follows: sintering temperature of $1230^{\circ}C$, duration time of 2 hr and showed superior properties in wear loss and thermal conductivity and the same properties in hardness, TRS (Transverse Rupture Strength), and thermal expansion coefficient in comparison with those under canning HIP.

• Journal of Korean Society for Quality Management
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• v.22 no.2
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• pp.41-50
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• 1994

Consider a canning process where cans are filled with an expensive ingredient. Cans weighting above the specified limit are sold in a regular market for a fixed price, and underfilled cans are emptied and refilled at the expense of a reprocessing cost. In this paper, the effect of measurement error on the determination of the optimal process mean for a canning process is examined. It is assumed that the quantity X of ingredient in a can is normally distributed with unknown mean and known variance, and the observed value Y of X is also normally distributed with known mean and variance. A profit model is constructed which involves selling price. cost of ingredients, reprocessing cost. and cost from an accepted nonconforming can, and methods of finding the optimal process mean and the cutoff value on Y are presented. It is shown that the optimal process mean increases. and the expected profit decreases when the measurement error is relatively large in comparison to the process variance.

• The monthly packaging world
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• s.321
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• pp.94-99
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• 2020

• Design & Manufacturing
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• v.2 no.4
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• pp.16-23
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• 2008

This paper describes $R_p,\;R_d,\;R_c,\;R_{cp},\;R_{cd}$ for design and manufacture of die by comparing the results. Results of this study could be reduced from three processes to two processes and drawing can be conducted using one die set by modifying structure of the punch head and die plate. Oil canning phenomenon can be prevented when circle blanking or ellipse blanking in blanking drawing. $R_c$, the important factor of drawing process was able to evaluate properly in designing of product.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.232-235
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• 1982

In order to establish the energy conservation strategy in canning of acid food, the enery consumption of peach canning factory was monitored. The energy intensity was investigated and quantification of thermal and electrical energy was undertaken in individual operations. For processing of 1 kg raw peach, thermal energy 864 kcal and electrical energy 0.045 KWh was consumed in overall factory. From daily processing of 14 M/T peach, 2060 kg waste like seeds and 1510 kg low grade product were produced, and syrup of 6240 kg was prepared for filling in can. Enery intensive operations were lyepeeling(35%) and pasteurization(53%). Steam quality in the monitored factory was in the range of $87{\sim}88%$ with no difference among processing lines and 23% of supplied thermal energy in pasteurization was utilized actually for heating food.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.6-12
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• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.

• Tunnel and Underground Space
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• v.25 no.5
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• pp.417-422
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• 2015

This paper introduces the design and operational considerations for TBM tunneling in boulder bed which poses significant problems in terms of advance rate and machine wear. Managing these problems is difficult since normal soil investigation techniques do not accurately predict the presence and frequency of boulders. This has leads to considerable extra costs and delays during construction. In this paper, EPBM design and operational parameters, cutter wear characteristics and soil conditioning method in soft ground condition were studied and key successes were highlighted for future projects in similar ground condition.

• Fisheries and Aquatic Sciences
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• v.2 no.2
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• pp.155-160
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• 1999

Studies on detoxification of Paralytic Shellfish Poison (PSP)-infested oyster, Crassostrea gigas were carried out using available processing resources. Changes of paralytic shellfish toxin components and specific toxicity during canning process were also investigated with high performance liquid chromatography (HPLC). Toxic oysters collected at Hachong in Koje Bay were used for experimental samples. The toxicity of oysters with range of 185-778 ug/100g was reduced below the quarantine limit of 80 ug/100g or not detected level by the mouse bioassay after canning process. The mole $\%$ of toxin components in the shucked oyster was in the order of 25.1 mole $\%$ of gonyautoxin 1, 19.2 mole $\%$ of gonyautoxin 3, 17.2 mole $\%$ of gonyautoxin 4 and 14.6 mole $\%$ of gonyautoxin 2. This sample had tracing amounts of Cl, C2, saxitoxin and neosaxitoxin. In the case of specific toxicity, the major toxins were consisted of gonyautoxin 1-4. The sum of gonyautoxin 1, 2, 3 and 4 was 80% of total toxicity of oyster. Saxitoxin and decarbamoylsaxitoxin were the more thermostable than any other toxin components.

• Journal of Distribution Science
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• v.21 no.7
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• pp.65-71
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• 2023

Purpose: This study attempted to analyze the impacts of the backward linkage and output multipliers, and investigate the price fluctuation and the price forecast amongst the manufacturing sectors associated with food processing industrial output of Thailand. Research design, data and methodology: The Thailand Input-Output table with a size of 180 x 180 sectors from 2005, 2010, and 2015 was utilized while the secondary data of the time series from January 2002 to December 2021 were processed via a multiplicative model and Box-Jenkins model. Results: The backward linkage analysis indicates that canning and preserving of the meat sector majorly utilized the factors of production from the slaughtering sector; canning and preservation of fish and other seafoods sector largely used those factors from the ocean and coastal fishing sector; and the sugar sector used those of the sugarcane sector. Notably, the output multiplier analysis indicated that output multipliers of those 3 manufacturing sectors were highly increased; meanwhile the price fluctuation continually existed in all forms. Besides, the price forecast suggested that prices of chicken and sugarcane tended to be higher; whereas, the price of shrimp was unstable. Conclusions: Food processing industry contains the favorable components to be one of the industries of the future of Thailand.