• 한국데이터정보과학회:학술대회논문집
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• 2005.04a
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• pp.7-17
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• 2005

Consider a stuffing process where sausage-casings are filled with sausage-kneading. One of the most important factors in the stuffing process is weights of stuffed sausages. Sausages weighting above the specified limit are sold in a regular market price for a fixed price, and underfilled sausages are reworked at the expense of reprocessing cost. In this paper, the sausage stuffing process is inspected for improving productivity and quality levels. Several statistical process control tools are suggested by using real data obtained from a Korean Vienna sausage company.

• Journal of the Korean Data and Information Science Society
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• v.16 no.2
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• pp.391-399
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• 2005

Consider a stuffing process where sausage-casings are filled with sausage-kneading. One of the most important factors in the stuffing process is weights of stuffed sausages. Sausages weighting above the specified limit are sold in a regular market price for a fixed price, and underfilled sausages are reworked at the expense of reprocessing cost. In this paper, the sausage stuffing process is inspected for improving productivity and quality levels. Several statistical process control tools are suggested by using real data obtained from a Korean Vienna sausage company.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.19 no.8
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• pp.1558-1570
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• 1994

The ideal stuffing jitter in a chain of stuffing systems is analyzed. The great jitter is generated when stuffing system operates with a stuffing ratio close to a simple rational number. The rms amplitude and probability density function of the accumulated jitter on the output of the chain is calculated and experimentally analyzed with a help of a hardware stuffing simulator.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.17 no.5
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• pp.433-441
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• 1992

The new synchronous hierarchy with abase signal near 150Mbit/s will become the international standards. An asynchronous video signal will be transmitted in the synchronous network with stuffing synchronization technique. In this study an estimate of power spectrum and effective values of the stuffing jitter signals under the influence of system parameters were obtained. The results show that the real stuffing jitter is greater than the ideal stuffing jitter.

• Journal of Environmental Science International
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• v.27 no.9
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• pp.781-788
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• 2018

The volatile odor compounds emitted form a stuffing agent production process were quantified by ATD and GC-MS, and then odor causing compounds were identified by the method of EOI using each TLV. As the results, 72 odor compounds were detected and total concentration was turned up 87.6 ppmv level. In these compounds, aldehyde group is higher 45.49 ppmv than others group, the next is turn up the order of aliphatics, alcohols, esters, ketones. The EOA of aldehyde group show up 101,720 and 97.2%, respectively, the odor causing compounds were identified each of odor 2-Octenal 28.31%, Hexanal 24.06%, Valeraldehyde 16.07%, Butyraldehyde 9.69%, Heptanal 4.97%, Propionaldehyde 4.64%, Acetaldehyde 3.31%. The TLVs of 7 major odor compounds are lower value level of 0.001~0.0001 ppmv, odor causing even in trace level. We need to be concerned with reduction of aldehyde compounds in the odor problem by a stuffing agent production process or ironing process of the textile containing a stuffing agent.

• Journal of IKEEE
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• v.3 no.1 s.4
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• pp.126-132
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• 1999

The SDH (Synchronous Digital Hierarchy) has been rapidly acknowledged as a world wide transmission standard replacing the existing PDH infrastructure. A bit stuffing is used for synchronization between a PDH signal and a SDH node, and a pointer justification is used for synchronization between one SDH node and the other SDH node. During above processes - a bit stuffing and a pointer processing -, a stuffing jitter and a pointer Jitter are produced and the generated jitter can cause transmission error. In this study, a stuffing jitter and a pointer jitter are modeled and analyzed. A Sigma-Delta modulation is described and an advanced jitter reduction technique using a Sigma-Delta modulation technique in the Synchronizer, Pointer Processor and Desynchronizer is provided.

• Proceedings of the Materials Research Society of Korea Conference
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• 1997.10a
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• pp.31-31
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• 1997

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.437-444
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• 2011

This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• Proceedings of the Korean Information Science Society Conference
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• 2006.10a
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• pp.429-432
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• 2006

CAN(Controller Area Network) 프로토콜은 데이터 링크 계층(Data Link Layer)에서 여러 가지 결함 허용(Faulttolerant) 메커니즘을 기본적으로 제공하기 때문에, 고신뢰성, 고안전성이 요구되는 임베디드 제어 시스템(예: 자동차, 산업제어 등)에서 많이 사용되고 있다. 하지만 제한된 네트워크 대역폭과 이에 따른 응답시간 지연이라는 문제점을 가지고 있으며, 이에 본 논문에서는 전송될 CAN 메시지의 길이를 감소시키기 위해 CAN 메시지의 Stuffing-bit를 최소화하는 메커니즘을 제안하였다. 실험을 통해, CAN 메시지 길이의 축소로 인해 CAN 버스의 부하(Load)를 덜게 되었으며, 네트워크 대역폭 이용률이 증가하는 것을 확인하였다.