• Korean journal of food and cookery science
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• v.15 no.2
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• pp.171-177
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• 1999

The purpose of this study was to serve a standard of the good quality control and shelf-life of food and beverage served from the vending machines. So it was performed to examine the temperature (internal & external environmental, food itself), pH, Aw, POV and microbiological quality of Adlay tea and Wheat noodles served from the vending machines based on storage time in the machines. They were assessed to find the critical control point(CCP) during each of the production, delivery, purchasing phases from the vending machines. The result of this study can be summarized as follows: 1. The temperature of foods inside the vending machines was ranged from 4$0^{\circ}C$ to 45$^{\circ}C$. It was in the range of dangerous zone. The average temperature of food showed 71$^{\circ}C$ for Adlay tea and 74$^{\circ}C$ for Wheat noodles. As a result of measuring pH and Aw, they had potential danger. 2. Even though POV was low, it increased as the time passed. 3. As a result of microbial analysis, it showed that the amount of total plate count and coliforms were increased ten times after 1 day respectively. Wheat noodles' coliform and total plate counts exceeded standard value in 1 day. As a result of food poisoning bacteria, it was negative in sample against Vibrio parahaemolyticus, Salmonella, Staphylococcus aureus.

• Animal Bioscience
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• v.34 no.9
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• pp.1532-1543
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• 2021

Objective: This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides. Methods: Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve. Results: Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition. Conclusion: This method can be effectively used for quantitative analysis of commercial samples.

• International conference on construction engineering and project management
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• 2017.10a
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• pp.301-312
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• 2017

Quality evaluation and control represent increasingly important concerns for construction quality management. There is an evident need for a standard data model to be used as the basis for computer-aided quality management. This study focuses on how to realize evaluation of construction quality based on BIM and database technology. In this paper, the reinforced concrete main structure is taken as an example, and the BP neural network evaluation model is established by inquiring current construction quality acceptance specification and evaluation standard. Furthermore, IFC standard is extended to integrate quality evaluation information and realize the mapping of evaluation information in BIM model, contributing to the visualization and transfer sharing of evaluation information. Furthermore, the conceptual entity model is designed to build quality evaluation database, and this paper select MySQL workbench system to achieve the establishment of the database. This study is organized to realize the requirement of visualization and data integration on construction quality evaluation which makes it more effective, convenient, intuitive, easy to find quality problems and provide more comprehensive and reliable data for the quality management of construction enterprises and official construction administratiors.

• 제어로봇시스템학회:학술대회논문집
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• 2000.10a
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• pp.252-252
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• 2000

The Resistance Spot Welding (RSW) has been considered as an inherently safe and reliable method far joining metals, and has been widely employed, especially in automobile body assembly shops, as a manufacturing process. In recent years, the requirement for more sophisticated quality control procedures has considerably grown in the mass production industries. The object of the application of servo control to spot welding gun is the improvement of quality control in the spot welding, one of conventional industrial areas. The important factors affecting welding qualities (shear strength, nuggest size, indentation depth) are welding current, welding time, and gun press force. Welding current and welding time are controlled by welding timer. But, the conventional welding guns using compressed air are out of control in changing gun press forces in welding process. In this paper, a servo gun welding system having a AC servo motor and a PC control system is presented. The main object of this paper is to estimate the influence of gun press force changes in the welding process (press time -> welding time -> hold time) to welding qualities, and to evaluate welding qualities in real time, by recognizing the patterns of gun press forces changed in the welding process and comparing with the standard patterns.

• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.174-179
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• 1998

This research explores the application of the bootstrap methods to the construction of control limits for the x charts and the EWMA charts based on single observations with stationary autoregressive processes. The subsample means-based control chars in the presence autocorrelation are also considered. We use a technique for inferring confidence intervals using bootstrap, the percentile method. Simulation studies are conducted to compare the performance of the bootstrap method and that of standard method for constructing control charts under several conditions.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• Journal of The Korean Society of Agricultural Engineers
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• v.57 no.3
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• pp.121-127
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• 2015

The objective of this study is to suggest the water quality criteria of total nitrogen in order to efficiently manage the nutrient pollution in the stream. For this, correlations between water quality parameters were examined using the water quality data collected from the water quality monitoring network in the four rivers between 2003 and 2012. T-N showed positive correlations with T-P (0.636), COD (0.577), BOD (0.574), TOC (0.440), and SS (0.367). The statistical analysis including percentile analysis for the T-N and T-P concentrations was utilized to develop the water quality criteria of T-N. The feasibility of the suggested water quality criteria was evaluated by calculating the achievement rate to water quality target at the representative points in mid-watershed, then the draft water quality standard of T-N was suggested. The suggested water quality standard of T-N in the stream may be used to efficiently control the nutrient pollution in the public water body.

• Asia-Pacific Journal of Business
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• v.10 no.4
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• pp.31-47
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• 2019

The recently revised Act on External Audit has taken effect as of November 2018, where standard audit hour rule is included to enhance the audit quality requiring appropriate audit hour input. It has two issues, one is how much the standard audit hours should be and the other is how to control the auditor proficiency between positions when deciding standard audit hours. This paper focuses on the latter issue and studies if auditor proficiency measured with the KICPA position proficiency weight is economically meaningful and has audit quality implication. The KICPA proficiency weights of partner and junior CPA are 1.2, and 0.4 with senior CPA being 1. The results are as follows. First, we find that the audit proficiency decreases discretionary accruals, the proxy of audit quality. Second, the degree to which the audit proficiency decreases discretionary accruals is pronounced with non-big4 firm. The results imply that the KICPA position proficiency weight reflects auditor experiences which help to improve audit quality.

• Journal of Korean Society on Water Environment
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• v.23 no.4
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• pp.512-517
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• 2007

The limiting nutrient of eutrophication in freshwater bodies in Korea was examined and the phosphorus concentration standard for sewage treatment effluent was discussed. The weight ratio of N/P in 13 major reservoirs showed the range of 18 to 163, which implies phosphorus is more limited than nitrogen for algal growth. In the correlation analysis phosphorus showed higher correlation with chlorophyll-a concentration than with nitrogen. In the algal bioassay phosphorus spike test enhanced algal growth in all 25 samples of five reservoirs, while nitrogen was found to co-limit only in four samples. It confirms that phosphorus is the only limiting nutrient for eutrophication in Korean reservoirs. As many reservoirs are eutrophic in Korea, phosphorus control is critical for the management of water quality. The phosphorus standard of sewage treatment effluent in Korea was compared with other countries, and it can be concluded that phosphorus standard is too high to be effective in eutrophication control and a lower phosphorus standard is essential for the water quality improvement.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.11a
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• pp.50-51
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• 2018

Although the introduction of new materials and new construction methods and overseas materials has become more active due to the diversification of the construction market, the quality standards of waterproofing methods in Korea are insufficient. In particular, the quality control standard is applied to the KS F 2622:08 (Membrane Waterproofing layer performance test method), which is the existing standard, to prepare standards for quality control of waterproof materials, which is increased in Korea.