dc.citation.conferencePlace |
KO |
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dc.citation.conferencePlace |
Pyongchang |
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dc.citation.endPage |
163 |
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dc.citation.startPage |
160 |
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dc.citation.title |
2015 한국 CAD/CAM 학회 학술발표회 |
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dc.contributor.author |
Park, Jin Woo |
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dc.contributor.author |
Kim, Duck Young |
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dc.contributor.author |
Cho, Yong Ju |
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dc.date.accessioned |
2023-12-19T23:06:08Z |
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dc.date.available |
2023-12-19T23:06:08Z |
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dc.date.created |
2016-01-13 |
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dc.date.issued |
2015-02-05 |
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dc.description.abstract |
The fresh food manufacturing process is labor-intensive that usually requires careful manual operations from raw materials to produce merchantable consumer food products. In particular, the manufacturing processes of Kimchi which is a traditional Korean side dish usually consist of highly manual operations except material handling processes. Workers of a Kimchi manufacturing line, in general, are not allowed sufficient time to complete their work units in order to keep the freshness of final food products. This paper presents a simulation based approach to improve the salting process of vegetables that generates a semi-final product of Kimchi. We apply ANOVA to sort out bottleneck processes, and then we improve these processes using RSM to determine reasonable parameter values of manufacturing equipment. |
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dc.identifier.bibliographicCitation |
2015 한국 CAD/CAM 학회 학술발표회 , pp.160 - 163 |
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dc.identifier.uri |
https://scholarworks.unist.ac.kr/handle/201301/42270 |
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dc.identifier.url |
http://www.dbpia.co.kr/Article/NODE06284083 |
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dc.language |
영어 |
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dc.publisher |
한국 CAD/CAM 학회 |
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dc.title.alternative |
Simulation-based process improvement of a food manufacturing system |
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dc.title |
시뮬레이션 기반의 식품 제조 공정 개선 연구 |
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dc.type |
Conference Paper |
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dc.date.conferenceDate |
2015-02-40 |
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