• Journal of Korean Society of Industrial and Systems Engineering
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• v.20 no.41
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• pp.177-188
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• 1997

This study describes the important information for establishing Human Computer Interface System for solving the large scale Traveling Saleman Problem in Printed Circuit Board production. Appropriate types and sizes of partitioning of large scale problems are discussed. Optimal tours for the special patterns appeared in PCB's are given. The comparision of optimal solutions of non-Euclidean problems and Euclidean problems shows the possibilities of using human interface in solving the Chebyshev TSP. Algorithm for the large scale problem using described information and coputational result of the practical problem are given.

• Proceedings of the KAIS Fall Conference
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• 2012.05a
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• pp.14-16
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• 2012

본 논문에서는 현재 Jazz에서 사용되어지는 Major Scale에서 나오는 7개 Chord Scale과 Melodic Minor Scale의 상행인 Jazz Minor Scale에서 나오는 7개 Chord Scale과는 별도로 Harmonic Minor Scale에서 정리해 보았다.

• Proceedings of the KGS Conference
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• 2003.11a
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• pp.106-114
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• 2003

The globalisation of software production processes is a maze of connected phenomena with dramatically increasing importance as the development of W related industries and services escalates on a global scale. While commercial and industrial software production and related services are historically associated with advanced industrial economies of the North & West, contemporary changes of the past decade suggest that the industry is developing rapidly on a global scale incorporating countries that have historically been classified as '2nd and 3rd world' or periphery and semi-periphery by different theoretical approaches. (omitted)

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.2
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• pp.118-122
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• 2000

A comlementary call line CR2 is curretly used to propagte the Disabled Infectious Single Cycle Herpes Simplex Virus Typee2 (DISC HSV-2) on a small Iaboratory scale upto 15 L. These cultures are initiated by passaging the cells from roller bottle cultures. Whilst this is suitable for the laboratory scale it is totally impractical for use in seeding an industrial manufacturing scaled version of the culture. It is paramount to have a robust system for passaging cells from a small microcarrierier culture system to a larger one by a serial subculturing regime. Here we report on the successes we have had in our laboratory in scaling up out production system for the DISC HSV-2 from small 1-L cultures to a 50-L vessel with the maintenance of the viral productivity. Ease of use, reproducibility and the need to minimise overall production time were factors which were taken into consideration whils developing our procedures. We were aware of the need to keep a production train simple and as short as possible as this was the amall scale study for an envisaged manufacturing process.

• The Journal of Economics, Marketing and Management
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• v.9 no.3
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• pp.11-21
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• 2021

Purpose: The purpose of this study is to understand the status quo of production efficiency in private industrial enterprises above designated scale in China's 31 provinces (including municipalities directly under the central government, autonomous regions) (hereinafter referred to as China's 31 provinces). Research design, data and methodology: Find out the factors affecting the development of production efficiency in private industrial enterprises, using DEA, Data Envelopment Analysis and Malmquist index analysis, build the evaluation model of production efficiency in private industrial enterprises, and analyze the data of China's 31 provinces private industrial enterprises in 2015-2019. Results: The research results show that the production efficiency of private industrial enterprises in China is improving on the whole. Although the total factor productivity has decreased slightly, the overall efficiency and pure technical efficiency have increased significantly. Conclusions: The conclusion of this study can provide reference for Chinese private industrial enterprises to improve production efficiency and make development plan. The limitation of this paper lies in the fact that the private industrial enterprises in inefficient provinces have not been given specific improvement plans.

• Journal of Korean Institute of Industrial Engineers
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• v.29 no.4
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• pp.334-344
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• 2003

A mixture experiment is a special type of response surface experiment in which factors are the ingredients or components of a mixture, and the response is a function of the proportions of each ingredient. Evolutionary operation is useful to improve on-line full-scale manufacturing process by systematically changing the levels of the process variables without jeopardizing the product. This paper presents an evolutionary operation procedure with mixture variables for large-scale mixture production process which can be beneficial to practitioners who should improve on-line mixture quality while maintaining the production amount of the mixture product.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.7
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• pp.219-229
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• 2022

This study aims to analyze the economies of scale of the cottage industry for coconut sugar production in Banyumas, Indonesia. This study applies a survey method to coconut sugar craftsmen. Data analysis was performed by regression analysis based on the Cobb-Douglas production function approach. The findings indicated that decreasing returns to scale was a problem for the domestic production of coconut sugar. These findings show that the production of coconut sugar is not very productive. Labor and financial capital inputs have a significant positive share but the resulting increase in output is less proportional than the increase in the two inputs. Social capital, experience, and education do not affect industrial performance. To increase input productivity and production efficiency, it is necessary to apply more effective production techniques and technologies to produce quality products so that the selling price can be higher. Additionally, it is required to enhance the sap's quality through its extraction methods and the regrowth of high-yielding coconut tree varieties. From the institutional aspect, the development of this industry requires stronger partnerships with related parties such as local governments, exporting companies, cooperatives, and universities through research and development.

• Clean Technology
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• v.3 no.2
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• pp.13-24
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• 1997

The present paper aims to give basic information to establish zero emission material cycle including the minimization of emissions from industrial production processes and the area in regional scale. Strategies and methodologies to analyze emissions from the production processes and our human activities and to reduce those emissions by refining and/or replacing the unit process with the alternatives are introduced as well. Quantitative evaluation and management systems of any raw materials and the production process are from vie points of treatment are essential. Estabiishment of a process networking for the recycle of discharged non-products materials by the intra-process, trans-process and the trans-industries are proposed. Procedures and priorities to formulate industrial and regional zero emission system are proposed as well.

• Journal of Microbiology and Biotechnology
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• v.23 no.10
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• pp.1445-1453
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• 2013

The scale-up criterion of constant oxygen mass transfer coefficient ($k_La$) was applied for the production of itaconic acid (IA) in a 50 L pilot-scale fermentor by the fungal cells of Aspergillus terreus. Various operating conditions were examined to collect as many $k_La$ data as possible by adjusting the stirring speed and aeration rate in both 5 L and 50 L fermentor systems. In the fermentations performed with the 5 L fermentor, the highest IA production was obtained under the operating conditions of 200 rpm and 1.5 vvm. Accordingly, we intended to find out parallel agitation and aeration rates in the 50 L fermentor system, under which the $k_La$ value measured was almost identical to that ($0.02sec^{-1}$) of the 5 L system. The conditions of 180 rpm and 0.5 vvm in the 50 L system turned out to be optimal for providing almost the same volumetric amount of dissolved oxygen (DO) into the fermentor, without causing shear damage to the producing cells due to excessive agitation. Practically identical fermentation physiologies were observed in both fermentations performed under those respective operating conditions, as demonstrated by nearly the same values of volumetric ($Q_p$) and specific ($q_p$) IA production rates, IA production yield ($Y_{p/s}$), and specific growth rate (${\mu}$). Specifically, the negligible difference of the specific growth rate (${\mu}$) between the two cultures (i.e., $0.029h^{-1}$ vs. $0.031h^{-1}$) was notable, considering the fact that ${\mu}$ normally has a significant influence on $q_p$ in the biosynthesis of secondary metabolites such as itaconic acid.

• Food Engineering Progress
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• v.21 no.1
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• pp.12-21
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• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.