• 대한산업공학회지
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• 제20권1호
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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.

• 한국표면공학회지
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• 제41권5호
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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.

• 품질경영학회지
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• 제22권2호
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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.

• 월간포장계
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• 통권321호
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• pp.94-99
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• 2020

• Design & Manufacturing
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• 제2권4호
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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.

• 한국식품과학회지
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• 제14권3호
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• pp.232-235
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• 1982

산성(酸性)식품의 통조림가공에서의 에너지절감방안의 수립을 위하여 복숭아통조림 가공중에서의 에너지 소비를 조사하였다. 복숭아 가공에서의 에너지 소요량(所要量)을 조사하고 각 공정별 전기 및 열에너지 사용량(使用量)을 측정하였다. 복숭아 통조림가공에서의 에너지 소요량은 원료 1kg 기준 열에너지 864kcal, 전기에너지 0.045kcal가 각각 소요되었으며 이중 88%가 열에너지이었다. 복숭아14ton/day에 대하여 2060kg의 씨등의 폐기물과 1510kg의 저등품이 생산되었고 6240kg의 주입액즙이 소요되었다. 주(主)에너지소비공정은 저온살균(53%) 알칼리박피(35%) 순(順)이었다. 사용되는 증기의 건도는 라인별 차이없이 $87{\sim}88%$이고 저온살균에서 가열효율은 23%이었다.

• 한국식품과학회지
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• 제4권1호
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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.

• 터널과지하공간
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• 제25권5호
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• pp.417-422
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• 2015

본 논문은 TBM을 이용한 터널 굴착에서 커터의 마모 및 파손, 그에 따른 굴착속도 저하와 커터교체에 따른 공기 지연 등으로 인하여 프로젝트 전반에 심각한 영향을 미치는 전석층 지반 터널링에 관한 내용으로, 매우 조밀하고 단단한 상태의 점토지반에 강한 강도를 지니는 암석을 포함하는 싱가포르 포트캐닝 볼더베드(Fort Canning Boulder Bed, FCBB)에서의 터널링 경험을 바탕으로 볼더층을 통과하게 되는 토압식 쉴드TBM의 설계 및 시공 시 고려해야 할 주요 사항 및 볼더지반에서의 커터 마모 및 파손 특성, 점토 및 암석이 혼재된 지반에서의 쏘일 컨디셔닝 등의 내용을 기술하였으며, 향후 유사 지반에서의 터널링 프로젝트에 참고가 되길 기대한다.

• Fisheries and Aquatic Sciences
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• 제2권2호
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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.

• 유통과학연구
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• 제21권7호
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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.