Food Processing Machines Research Articles

식품절단기 사용 사업장의 사고성 재해 특성에 따른 개선방안 연구

Abstract The past five years, industrial accidents due to food process ing machinery have been occurred 725 cases, injury by the food cutter occurred 390 cases in its. On this study, to prevent food cutter injury, an attempt is made to present the improved documentation of fun damental safety of the food cutter workplace through the injury analysis of food cutter injury and surveys on band saw machine business field. Analyzing the result of 390 cases on food cutter injury, amputation, cut, puncture occupied 75.1 percent (293 cases), compressed occupied 23.3% (91 cases), also it showed constant component without reference to gender, age, scale of work place, service period. In the survey, lack of concentration for workers have been pointed out as the biggest factor in the cause of band saw machine injury. Meanwhile, such as the EU and Japan, whereas pr esents safety standards about band saw machines that are tailored to each country, on the other ha nd, South Korea doesn't provide the standards. To prevent the food cutter injury, safety standards need to be established in consideration of amputation, cut, puncture, compressed injury and financial supp ort is required to procure protective equipment at each place of business.Keyword : food processing machine, band saw machine, industrial accident, safety standard

Sustainable (food) packaging – an overview

Packaging has an increasingly essential role to play in preserving the value invested in products by ensuring that they can deliver their designed service with minimum wastage. Food contact materials that deliver more units of service with increasingly fewer inputs of energy and materials, and increasingly fewer negative social, economic and environmental impacts, e.g., from emission of wastes, will be more sustainable both in the food processing machines of the industrial system and as packaging for food. Buzz words, whether bio-, nano-, degradable, or whatever comes next, must be critically examined per unit of service delivered to determine if, over the whole life cycle of the products to which they are applied, energy and resource use are minimised, pollution is reduced (not relocated), ecological benefits are created, and social and economic well-being are increased. Only when this caution is applied can a new solution be described as more sustainable.

307 過熱水蒸気を用いた食品加熱処理装置の開発(OS3-(2),OS3 オーガナイズドセッション《熱・流体・エネルギー変換工学の進展》)

307 過熱水蒸気を用いた食品加熱処理装置の開発(OS3-(2),OS3 オーガナイズドセッション《熱・流体・エネルギー変換工学の進展》)

レオロジーを応用した食品生産機械(食のものづくり)

レオロジーを応用した食品生産機械(<メカライフ特集>食のものづくり)

The capacity investment decision for make-to-order production systems with demand rate control

Abstract In this paper we study the capacity investment decision for make-to-order manufacturing firms that utilize a fixed capacity, operate in a stochastic, stationary market, and can influence their demand rate by increasing or decreasing their sales effort. We consider manufacturing situations that differ in sales contribution, in market elasticity to sales effort, work-in-process costs, and demand sensitivity to lead time. If demand is insensitive to lead time we find that for situations with a low sales contribution and high work-in-process costs (for example the manufacturing of capacity equipment that is at the end of the innovative life cycle, such as food processing machines and textile printing machines), using a dynamic demand rate policy can bring substantial improvements in profit. Moreover, when using the optimal demand rate policy, the profit is quite insensitive to the initial capacity investment. If demand is sensitive to lead time, using a dynamic demand rate policy brings substantial increases in profit in all situations considered. The profit again is quite insensitive to the initial capacity investment. Consequently, without much loss in profit, for all cases the capacity investment decision can be based on the stochastic model with stationary demand, neglecting the possibility of influencing the demand rate. However, the profit that results from this investment, and the return-on-investment, should be determined from a model that includes the optimal demand rate policy, since the stationary stochastic model can significantly underestimate the profit and could lead to the abandonment of the investment.

A Study of Risk Assessment Method Containing Hygiene Aspect and Safety Aspect

The most characteristic point of food processing machines is that they require hygiene measures for risk reduction against contamination of manufactured food products for consumers, as well as safety measures for risk reduction to ensure safety for operators. The measures of risk reduction for safety aspects do not always match the risk reduction measures for hygiene aspects. The protective measures of safety aspects may increase the hygiene risk. Therefore, ISO 14159 has defined to decide the suitable protective measures for risk reduction by comparing both safety and hygiene. However, not only ISO14159 but also other standards do not illustrate a concrete method by comparing safety risk and hygiene risk. Harm contents differ between safety risk and hygiene risk, so methods of safety risk estimation are inapplicable to hygiene risk estimation. Consequently it has been an important issue in Food-processing machine industry to develop method of risk assessment by comparing the safety risk and hygiene risk, because of these circumstances. Authors devise the reduction measure of the hygiene aspects to be included in the process of the limits of the machine. We consider it is possible to perform both risk assessments, according to risk reduction process described in ISO 12100-1, without comparing both different risks. This paper mentions about the unprecedented assessment method including different risks.

Tushonka: Cultivating Soviet Postwar Taste

Tushonka: Cultivating Soviet Postwar Taste

Lean, take two! Reflections from the second attempt at lean implementation

It’s not easy being lean. And for many companies, getting lean right the first time does not always happen. Lean is a management philosophy focused on identifying and eliminating waste throughout a product’s entire value stream, extending not only within the organization but also along the company’s supply chain network. Lean promises significant benefits in terms of waste reduction, and increased organizational and supply chain communication and integration. Implementing lean, however, and achieving the levels of organizational commitment, employee autonomy, and information transparency needed to ensure its success is a daunting task. This article describes in detail two lean implementation projects within the same company: a global manufacturer of food processing machines and equipment. The first project was a failure, while the second is viewed as a success. Examining these projects in detail, the major criteria and conditions that led to either lean failure or lean success are identified. Based on these conditions, we highlight a number of lessons learned, all of which may help other organizations ensure the success of their own lean implementation and improvement efforts.

1307 非金銭的コスト概念に基づくサービス設計戦略の提案

To make products have more added values largely from knowledge and services, service engineering is proposing a method for combining products and services at highly level. When customers use products and services, the customer owes not only a monetary cost but also a lot of non-monetary costs: a time loss, a psychological and physical load, etc. Since such non-monetary costs have a great influence when the customers compare several services, service providers need to take into account them. This paper aims at proposing a model for describing non-monetary costs and classification of them. The presented method is verified through its application to a food processing machine.

Robot prototyping in the design of food processing machinery

PurposeAims to show how robots can be used to prototype and prove key handling operations during the design of food processing machines. This can reduce both development time and costs.Design/methodology/approachA number of examples of the use of robots during the design of food processing machinery are presented in the areas of product handling, product manipulation and product packing. In each example simple grippers were mounted to robots allowing complex manipulations to be performed and rapidly tested allowing a favourite to identified.FindingsFinds that robot prototyping and proving allows mechanisms to be assessed rapidly and at low cost and reduces the number of design modifications needed before final production.Research limitations/implicationsProvides examples of how the technique can be used in all stages of food production, particularly the grasping of products considered difficult to handle.Practical implicationsProvides a method of reducing the development cost of new food processing machinery and allow key operations to be proved without the need to construct full prototype machines.Originality/valueIntroduces the concept of using robots to prototype and prove operations found within food processing machinery. The paper is of value to both researches investigating the handling of food products and manufacturers of automation for the food industry.

FESTO PNEUMATIC SERVO SYSTEM

Pneumatic Servo System has been studied and developed in Europe in the latter half of ‘80’s by the great progress of micro electronics and the develdpment of control software. At the same time, we (FESTO), one of the most biggest pneumatic manufacturers in the world, started to supply Pneumatic Servo System which can keep appropriate positioning accuracy, be operated rather easily and be supplied to the market with reasonable prices, and the no. of applications reached over thousand axes.FESTO Pneumatic Servo System was introduced to the Japanese market in the beginning of 1994. Currently, it is used in the automobile industry, metal working machine, electric machine, handling machine, wood working machine, chemical machine, construction machine, packaging machine, food processing machine, and robot, etc.The outline of FESTO Pneumatic Servo System, the examples of measurement results of control signals and the response comparison with the case driven with the normal solenoid valve are introduced here.

Use of Radioimmunoassay to Determine the Nature, Quantity and Source of Allergenic Contamination of Sunflower Butter

A girl known to be allergic to peanuts experienced a mild allergic reaction after eating sunflower butter, a peanut butter facsimile prepared from sunflower nuts. After learning that the same manufacturing plant also produced peanut butter, we examined several sunflower butter preparations for peanut butter contamination by a solid-phase radioimmunoassay which used naturally-occurring immunoglobulin E (IgE) antibodies from known peanut-sensitive individuals. Peanut butter contamination, ranging from 0.3 to 3.3%, was found in six of eight sunflower butter samples, including both creamy and chunky varieties, and including lots prepared with either peanut oil or palm oil. We concluded that inadequate cleaning of food processing machines following peanut butter production permitted the contamination by peanut butter of subsequent jars of sunflower butter in amounts which could pose risks to peanut-sensitive individuals.

Food‐Processing Machines Revolutionize Traditional Japanese Cooking

The Journal of Popular CultureVolume XVII, Issue 1 p. 141-142 In-Depth Section: Japanese Popular Culture Food-Processing Machines Revolutionize Traditional Japanese Cooking First published: Summer 1983 https://doi.org/10.1111/j.0022-3840.1983.1701_141.xCitations: 1AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature VolumeXVII, Issue1Summer 1983Pages 141-142 RelatedInformation

Better use of accident data

The aims of accident investigation are to identify and locate all factors relevant to the accident sequence, examine and determine their impact and to give a good basis for safety improvements at workplaces. An investigation has been carried out based on Finnish occupational accident registers in the Occupational Safety Engineering Laboratory of the Technical Research Centre of Finland in order to discover the emphasis on occupational safety research. The progress of occupational accidents was clarified on the basis of the reports of an occupational accident register. This register contains information of serious occupational accidents. The results of this analysis were presented in an accident progress scheme developed during the study. Based on the material, i.e. by cranes, saws, conveyors, fork lifts, pressing machines, paper machines and food processing machines. The scheme shows the mutual dependence of the technical and human factors in the accident progress sequence and typical way of progress that indicates the most common causal factors of an accident. The goals of the accident progress scheme were 1. — to clarify the progress of occupational accidents at a specific field, plant, machine or equipment 2. — to identify the hazards related to occupational accidents 3. — to define a typical progress of a certain type of occupational accident The progress scheme drawn during the analysis 1. — gives an opportunity to study accident causes deductively 2. — shows the defects in the technical system studied 3. — gives a good view of factors related to a worker and a technical system.?

食品加工機械の現状と展望

食品加工機械の現状と展望

Determination of Some Mechanical Properties of Almond Seed Related to Design of Food Processing Machines

In this study, some selected mechanical properties of red and white varieties of Almond seeds grown in Nigeria were determined using Testometric M500 – 100AT machine. The fracture force, compressive strength, deformation at yield for red varieties were 2679.40 ± 580.29 N, 408.70 ± 41.90 N/mm2 and 7.03 ± 0.65 mm respectively. The values obtained for the white varieties were 2843.90 ± 330.22 N, 396.20 ± 49.40 N/mm2, and 7.27 ± 0.46 mm. The determined engineering properties are vital for the design of postharvest handling and processing systems for Almond seeds as statistical test showed that there are significant differences (at 5% level) between the engineering properties of the two seeds studied.KEYWORDS: fracture force, compressive strength, deformation, almond seeds