국내 절화류 표준규격은 장미, 카네이션, 국화 등 17개 품 목에 대하여 고시되어 있으나 이에 대한 생산자들의 인지도 및 활용도가 낮을 뿐만 아니라, 공영도매시장별 품질등급의 결정기준이 서로 달라 표준규격 운영의 실효성도 낮은 수준이 다. 이에 본 연구에서는 국내 도매시장의 화훼류 출하 실태를 조사하고 국내 시장 환경에 적합한 절화류 표준규격 개선 방 안을 모색하고자 하였다. 지난 10년간 국내 공영도매시장에서 거래된 절화류 품목의 수는 평균 228개 품목으로 꾸준히 증 가하는 추세이며, 주요 거래품목의 종류도 해마다 변화되고 있어 현재 절화류 표준규격에 고시된 품목만으로는 빠르게 변 화하는 화훼 시장에 대응하는데 한계가 있다. 2022년 기준 20대 절화류 가운데 라넌큘러스와 루스커스를 포함한 7개 품 목의 표준규격이 고시되어 있지 않다. 따라서 주요 거래품목 들을 대상으로 표준규격 고시 품목의 확대가 필요하며 품목별 표준규격 이외에 절화류 전체에 공통적으로 적용 가능한 절화 (공통) 표준규격 제정이 필요하다. 또한 현행 화훼류 표준규격 에서 품질평가 지표가 주관적 기준에 따라 평가될 수 있는 항 목들로 구성됨에 따라 aT화훼공판장에 상장된 절화의 68.1% 가 ‘특’으로 거래되는 등 실제 품질보다 높게 평가되고 있다. 이에 절화의 무게나 줄기의 굵기 등 절화의 내적 품질을 객관 적으로 평가할 수 있는 지표를 도입하고 개화정도나 결점 등 외적 품질을 판단할 수 있는 등급도감의 도입도 필요하다. 크 기구분 역시 aT화훼공판장에 상장된 절화의 18.5%만이 ‘1급’ 으로 출하되는 등 국내 생산환경에 적합한 수준으로 설정되어 있지 못할 뿐만 아니라, 온라인 유통 확대 등 절화 유통환경의 변화에 맞춰 실제 특성값을 표기할 수 있도록 표시방법을 변 경하고 절화의 길이 이외에도 꽃의 크기, 꽃 수 등 다양한 항 목의 정보를 제공할 수 있도록 개선할 필요가 있다.

PURPOSES : This study aimed to secure the work space in alarm valve rooms to ensure stable working conditions for the engineers. METHODS : We analyzed situations where alarm valve room work spaces were inadequately secured posing a problem. Using the Ovako working posture analysis system (OWAS) method, we measured the body size of adult male technicians and their tools to analyze the actual space needed for them to maintain a healthy posture while working. On this basis, we proposed regulations governing workspace size and acceptable durations for unstable body postures. RESULTS : By measuring valve room work space and technician body size, we found that the workspace was inadequate for technicians. Applying OWAS showed that securing more space in the valve room improved the construction stability. CONCLUSIONS : Regulations on valve room size and appropriate work space for technicians will improve construction and inspection stability. This reduces the probability of poor construction and inadequate inspection, increasing the reliability of the firefighting facility system.

In this study, the quality of sow pork was compared with commercial pork to evaluate sow pork as raw meat material for processing. Texture, cooking loss, color, pH, water, lipid, fatty acid, volatile profiles, and sensory characteristics of 3 parts (tenderloin, loin, hind leg) of sow and commercial pork were analyzed. In texture analysis, sow pork had significantly higher shear force compared to commercial pork (tenderloin: sow 143.19 N, commercial 107.79 N; loin: sow 173.62 N, commercial 120.65 N; hind leg: sow 211.76 N, commercial 112.80 N) (p<0.05). There were significant differences in cooking loss, color, and pH, but they differed by part. A total of 49 volatile compounds were identified, and there were significant differences in 22 volatile compounds. In the case of hexanal (one of the warmed-over flavors), which was detected on the largest scale, the relative concentration was significantly higher in the tenderloin of commercial pork (p<0.05). On the other hand, no differences were reported by sensory analysis for hardness, off-flavor, juiciness, oiliness, appearance, taste, and acceptability between cooked sow and commercial pork. This study provides a database on the quality of sow pork by parts, which is considerable to develop proceed meat products using sow meat.

As the importance of the indoor environment increases. In response to that, performance test study was conducted for the development of high performance range hood. And the chamber casing mock-up was subjected to a performance test by applying a static pressure of 100[Pa] in accordance with KS C 9304: 2020, When the discharge port diameter was 100 mm, the standard flow rate() was 186.9 at 60.8W, the discharge port diameter was 125 mm, and the standard flow rate() at 52.0W was 184.6, which satisfies “B-type 160 to 200 (static pressure 100Pa)”. This is a result that meets the KS C 9304 : 2020.

소비자에게 판매하기 위해 비육을 하여 길러지는 돼지가 아닌 새끼를 낳기 위해 장기간 사육되는 돼지를 모돈이라 한다. 모돈은 규격돈보다 육색이 붉은 것이 특징이며 단단한 조직감으로 인해 잘 소비되지 않는다. 본 연구는 모돈을 가공 원료육으로 활용하기 위해 품질 및 가공특성을 평가하였다. 먼저, 냉동-해동된 모돈과 규격돈의 뒷다리를 이용하여 품질특성을 비교하였으며 가공특성은 유화형소시지를 제조하여 수행하였다. 원료육의 품질특성은 일반성분, pH, 육색, 콜라겐 함량, 조직감, 보수력을 측정하였고 가공특성은 유화형소시지를 제조하여 조직감 및 유화 안정성을 측정하였다. 모돈의 육색은 규격돈보다 붉고(p<0.05), 조직감은 단단하였다(p<0.05). 그러나 pH, 보수력, 콜라겐 함량, 유화 안정성, 소시지의 조직감은 유의적인 차이가 없었다. 결론적으로 모돈의 단단한 조직감은 분쇄를 통해 해결하였으며 대부분의 품질 및 가공특성은 모돈과 규격돈에서 동일하였다. 따라서 모돈을 가공 원료육으로 활용하면 규격돈과 가공특성의 차이가 없음을 확인하였으며, 규격돈에 비해 높은 수율은 제품 원가를 절감할 수 있을 것으로 판단된다.

This study aims to design a new sizing system for hygienic masks to protect against COVID-19-related respiratory disorders. The product sizes were collected from 70 commercially available hygienic masks, and 18 head measurements were obtained from the three-dimensional (3D) scan data of 2,048 men and women aged 20 to 69 years from the 6th Size Korea Survey. The statistical analysis was performed using the IBM Statistical Package for the Social Sciences (SPSS) 28.0 program. The “bitragion-subnasale arc” and “menton-sellion length” were chosen as the key body dimensions for the hygienic mask sizing system. The linear regressions with 18 3D head measurements were analyzed, and it was determined that the key body dimensions were useful for statistically predicting other 3D head measurements related to hygienic masks. A new sizing system was proposed for two types of masks, “masks with a tight fit” and “masks with a loose fit,” taking into account the existing Korean Industrial Standards (KS) and the shortcomings of the sizes of hygienic masks on the market. The sizing system for tight-fitting masks consisted of the key body dimensions, with their sizes indicated by a pair of numbers. The sizing system for loose-fitting masks consisted solely of the bitragion-subnasale arc, with their sizes denoted by letters such as S, M, and L (denoting small, medium, and large, respectively). Future studies should consider this mask sizing system for different age groups, such as children and adolescents.

Process Capability (Cpk) is a representative measure of how well the producer manages dispersion and bias for the specifications needed by the consumer. This is expressed as a ratio of 6 times the natural tolerance to the specification. As the producer manages the dispersion small, the capacity index becomes higher. And it is classified into 5 grades according to the degree of management. It is a measure of the quality of processes used in most industrial fields. However, Cpk is calculated by only reflecting the mean and dispersion of the process, there is a disadvantage that it can not give information about the economic loss caused by the inconsistency of the process with the target value. Overcoming these drawbacks, process capability indexes reflecting various types of loss functions such as Cpm, C┼pm and Cpl have been developed. However, all of these previous studies have applied the limit to the consumer specification, which is based on the traditional and passive quality perception that the quality characteristic should exist within the limits of the consumer specification. In this study, we will develop ‘Customer Satisfaction Quality Indicator (CSQI)’ which is a quantitative indicator that can be fully evaluated when the manufacturer’s specification limit, which is an aggressive quality strategy, is applied. This is expected to be useful decision information for both producers and consumers.

Taguchi regarded the concept of quality as ‘total loss to society due to fluctuations in quality characteristics from the time of supplied to the customer.’ The loss function is a representative tool that can quantitatively convert the loss that occurs due to the deviation of the quality characteristic value from the target value. This has been utilized in various studies with the advantage that it can change the social loss caused by fluctuation of quality characteristics to economic cost. The loss function has also been used extensively in the study of producer specification limits. However, in previous studies, only the second order loss function of Taguchi is used. Therefore, various types of losses that can occur in the process can’t be considered. In this study, we divide the types of losses that can occur in the process considering the first and second loss functions and the Spiring’s reflected normal loss function, and perform total inspection before delivering the customer to determine the optimal producer specification limit that minimizes the total cost. Also, we will divide the quality policy for the products beyond the specification limits into two. In addition, we will show the illustration of expected loss cost change of each model according to the change of major condition such as customer specifications and maximum loss cost.

본 연구에서는 단일 시료를 검사하는 식품공전의 방법을 통계적 개념인 n, c, m, M을 도입하여 국제기준에 발 맞춘 시스템을 확립하고자 식품 중 미생물 오염실태 조사 및 기준·규격 재평가를 실시하였다. 즉석섭취·편의식품 류에 대한 미생물의 오염도 조사를 위한 모니터링을 실시 하였으며, 이를 바탕으로 통계적 개념을 도입하여 새로운 기준·규격을 마련하고자 하였다. 즉석섭취·편의식품류 총 2,040건(즉석섭취식품 630건, 즉석조리식품1,020건, 신 선편의식품390건)을 구입하여 일반세균수, 대장균군, E. coli, B. cereus, S. aureus, C. perfringens 에 대한 모니터 링을 진행하였다. 즉석섭취·편의식품류의 일반세균수는 평균 2.10 log CFU/ g, 대장균군은 평균 −0.60 log CFU/g, E.coli은 평균 −1.33 log CFU/g, B.cereus은 평균 −1.23 log CFU/g으로 검출되었 으며, S.aureus은 신선편의식품에서만 평균 −1.35 log CFU/ g, C. perfringens은 즉석조리식품에서만 평균 −1.37 log CFU/g 검출되었다. 일반세균수, B. cereus, S. aureus, C. perfringens은 현 기준규격을 초과하지 않은 것으로 나타났으나, 신선편의식품에 한하여 E. coli 는 34건이 식품기 준 및 규격을 초과 하였다. 즉석섭취·편의식품류의 모니 터링 결과를 바탕으로 Newsamplesplan 2 프로그램을 활용하여 이론적 규격을 도출하였다. 오염 분포도가 넓어 사 실상 규격 마련의 실효성이 없는 것으로 파악되었고, 대장균은 즉석섭취식품 및 즉석조리식품에서 n=5 c=1 m=0 M=10으로, 신선편의식품에서는 n=5 c=1 m=10 M=100으로 이론적 규격이 필요할 것으로 판단된다.

This study aims to investigate laws and standards(including technical guidelines) related to safety criteria for 22 kitchen machines frequently used in commercial kitchens. The study was based on literature survey, interviews with charge persons in kitchen machines manufacturing companies, cafeteria providing group meals and relevant association, and web surfing. The results showed that there are two types of safety criteria such as legally forced ones by laws and optional ones by national industrial standards or technical guidelines. High pressure safety control act, safety control and business of liquefied petroleum gas act and city gas business act prescribed gas use apparatus safety criteria, rational energy utilization act did those of pressure vessel such large rotary caldron, industrial health and safety act did those of food processing machinery, and electrical appliances safety control act did those of electrical kitchen appliances. Compulsory or optional standards or guidelines related to safety criteria for kitchen machines were presented by 22 kitchen machines. Safety devices shown in the laws, standards and guidelines were also summarized by kitchen machines and their risk factors.

The purpose of this study is to investigate EU, UK and USA’s laws and standards related to safety criteria for commercial kitchen machines. The study was based on literature survey and web surfing. The results revealed that EU has relevant directives by kitchen machines and harmonized standards according to the directives. The directives and harmonized standards are translated into the laws and standards of EU member countries, respectively. The kitchen facility relevant legal systems of UK and USA do not prescribe the safety devices or measures, but only the basic health and safety requirements. The requirements were forcefully implemented through the certificate systems such as CE(Confommite European), UL(Underwriters Laboratories), etc. Only products with CE, UL or NRTL(ationally Recognized Testing Laboratory) certificate marking can be placed on the market of EU and USA, or put into service. For achieving the certificates, all requirements regulated in the relevant standards should be met. The standards of UK and USA were presented by kitchen machines or by standards themselves, respectively. Safety devices required by the standards were also summarized by kitchen machines and their risk factors.