• Journal of Korean Society of Industrial and Systems Engineering
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• v.28 no.3
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• pp.65-74
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• 2005

본 연구는 기계고장 시 대체경로를 고려한 새로운 유사계수와 주어진 기간 내 수요변화를 고려하여 제조 셀을 구성하는 방법론을 개발하는 것이다. 본 연구의 방법론은 2단계로 나누어진다. 1단계에서는 기계고장 시 이용 가능한 대체경로를 고려하여 새로운 유사계수를 제시하고 유전자 알고리즘을 활용하여 부품 군을 식별하는 것이다. 셀 응용의 성패를 좌우하는 주요한 요소들 중 하나는 수요변화에 대한 유연성으로 수요변화, 이용 가능한 기계의 능력 및 납기일에 따라 셀을 재구성하기가 쉬운 일은 아닐 것이다. 대부분의 논문에서 제안한 방법들은 단일기간에 대한 고정 수요를 고려하였으나, 수요의 변화로 인하여 셀 설계는 대부분의 연구에서 고려한 단일기간보다는 장기적인 면을 고려해야 할 것이다. 수요가 변화하는 상황에서 운용요소와 일정요소를 고려한 셀 구성에 대한 새로운 방법론을 2단계에 소개한다.

• Journal of Agricultural Extension & Community Development
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• v.12 no.1
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• pp.109-118
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• 2005

This study was carried out to identify the major characteristics of plug seedling farm's management. Thirty glasshouse farms were surveyed out of 42 farms that adopted plug seedling production technology in Korea. The major objectives of this survey were to determine the technical capability of the glasshouse farmers, and to analyze the significant differences in terms of production performance and management capabilities. The major results of the survey were as follows : 1) The production quantity of plug seedlings of the superior group was 43% higher than the inferior group. 2) The plug seedling loss rate of the superior roup was lower by 4% than the inferior group. 3) The income of superior group was 4.2 million Won per $1,000m^2$, while the income of the inferior group was only 0.45 million Won. 4) The cause of low production of grafted plug seedlings was primarily due to the lack of technical knowledge and skills. 5) The results indicated that the technical knowledge level and production skills of grafting plug seedling should be improved.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.