• Korean journal of food and cookery science
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• v.20 no.3
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• pp.292-298
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• 2004

This study researched the microbial change of quality according to various phases of product flow of Dongtae-Jeon (a pan-fried dish) and rolled egg in packaged meals. In order to carry out the study, the time required, temperature, water activity and microbial quality were measured at various phases of production flow of Dongtae-Jeon and rolled egg in packaged meals, and the effects of these factors on microbial multiplication was analyzed. According to the phases in product flow of Dongtae-Jeon, it was shown that the time required is 12.5hrs and water activity is distributed 0.932-0.980. These conditions were suitable for microbial multiplication. According to the phases in product flow of rolled egg, it was shown that the time required is 3.3hrs. In addition, qualitative analysis of pathogenic microorganisms (Salmonella spp., Vibrio parahaemolyticus, Staphylococcus aureus) detected no such microorganisms in any of the samples.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.35-41
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• 1989

This study was written to assess microbilogical quality by passage of time and holding method after making foods, by means of evaluating time, temperature and microbiological quality during vairous phases in product flow of hard-boiled mackerel served by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting nicrobiological growth conditions. The results were as fallows: 1. According to phases in product flow of hard-boiled mackerel, it showed 4.9 hours of mean of needed time, $27.5^{\circ}C$ of room temperature, 4.8~5.7 of pH value and 0.95~0.98 of Aw. these conditions were suitable for microbiological growth, and the phases with potential hygienic danger were pre-preparation and assembly & service. 2. As for holding methods and passage of time, holding as steam table was more effective than holding at room temperature as time past. 3. Food poisoning bacteria were not dectected from phases in product flow of hard-boiled mackerel.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Journal of the Korean Society of Food Culture
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• v.10 no.3
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• pp.167-174
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• 1995

A hazard analysis which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of total plate counts and coliform bacteria was conducted in various phases of product flow of Naeng-myeun (Cold noodles) and Pi-bim bab (mixed rice) prepared at Korean restaurants. Large numbers of total plate counts were counted from the cooked foods after handling and holding. Ingestion of these foods must be considered high risk. Critical control points identified were, pre-preparation, food handling after cooking, and holding on display in product flow of Nang-Meon and pre-preparation, preparation, and holding on display in product flow of Pi-bim bab. It need for effective quality control of Nang-Meon and Pi-bim bab that training program consist of surveillance, education of the staff, standard operation procedures, forbidding dangerous processes and control of critical points.

• 제어로봇시스템학회:학술대회논문집
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• 2001.10a
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• pp.84.1-84
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• 2001

Funded by the Singapore National Science and Technology Board (NSTB), CAMTech is collaborating with a Singaporean research institute and two industry partners with the objective to improve electronics assembly processes. The goal of this project is to visualise the behaviour of an electronics assembly industry by simulating, visualising the discrete events of the entire manufacturing processes and observing the flow of materials, size of buffers, and line balancing. The traditional scenario - from the customer placing order for a product to delivery - goes through various phases including manufacturing the product. Several major electronics manufacturing stages can be addressed: fabrication, assembly ...

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.747-755
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• 2006

This study evaluated the microbiological hazard of three Korean rice cake products (Gaepidduk, Injulmi, Julpyon). Microorganisms testing was conducted in various phases of the product flow of Korean rice cakes preparation, food equipment, environment work and cook employees at small scale. The results showed the presence of redbean paste, soybean powder and oil at levels as high as $10^5$ CFU/g on the hazard analysis of rice cakes ingredients. High levels of coliforms were detected in Julpyon products after 24 hr. and on the cooker's aprons. Clinical bacteria were not detected in any of the rice cakes. We concluded that there is a strong requirement for education related to personal hygiene for the production of hygienic rice cake products and for the publics health.

• Journal of Ocean Engineering and Technology
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• v.26 no.5
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• pp.63-72
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• 2012

The product lifecycle of a marine vessel can be classified into the design-production, operation-maintenance, and disposal phases. During the operation and maintenance phase, status data should be gathered from the major machinery and instruments installed on the marine vessel in order to perform efficient maintenance work. Although a PLM (product lifecycle management) system can manage the product information during the design and assembly stage, a PLM based on asset management technology is more appropriate for product information management during the operation stage. Product embedded information devices (PEIDs) are suggested for gathering real-time maintenance information during the operation and maintenance lifecycle. A PEID allows PLM to provide the capability of offering active information exchange between the lifecycle management system and equipment. This study designed a PEID to effectively obtain information and interact with a PLM system. It consists of sensors, wireless communication, and a micro-processor, which allow it to accumulate status data on the PLM system. The embedded information device and PLM enable the seamless information flow, tracking, and updating of MRO (maintenance repair and overhaul) information for a product throughout the middle of the product lifecycle.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.495-504
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• 2002

With the rapid growth of high-school food service in a short period as a result of the extensive implementation of school service, contract food service as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.

• International Journal of High-Rise Buildings
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• v.3 no.4
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• pp.279-283
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• 2014

This paper introduces two platforms created by the development team at CORE studio, Thornton Tomasetti's global innovation studio. Collaborative platforms change the way that parties communicate and develop projects. Wikipedia is one of many great examples for a platform that supports collaborative development of a product - the world's largest encyclopedia. In the AEC industry, no such platform exists that can be used for collaborative development of a building project, and hence, information exchange between the parties involved, and modeling programs used in a project is slow and opaque. The platforms introduced in this paper allow for much greater transparency at all stages of the building design process, and hence improve the flow of information between parties involved in the process, both firm-internal and external. While traditionally, the use of a large number of different modeling and analysis platforms is hard to manage by a project team; this paper introduces methods that strengthen the design process by using a multitude of programs needed in the different building design phases.