• Journal of the Korean Society for Precision Engineering
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• v.15 no.8
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• pp.174-182
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• 1998

This paper describes a research work of developing a computer-aided design and machining of irregular shaped-sheet metal product for blanking or piercing operation. An approach to the CAD/CAM system is based on the knowledge-based rules. Knowledge for the CAD/CAM system is formulated from plasticity theories, experimental results and the empirical knowledge of field experts. The system has been written in AutoLISP on the AutoCAD and in customer tool kit on the SmartCAM with a personal computer and is composed of nine modules, which are input and shape treatment, flat pattern-layout, production feasibility check, blank-layout, strip-layout, die-layout, data conversion, modelling, and post-processor module. Based on knowledge-based rules, the system is designed by considering several factors, such as material and thickness of product, complexities of blank geometry and punch profile, diameter and material of a wire, and availability of press. This system is capable of generating NC data automatically according to drawings of die-layout module. Results which are carried out in each module will provide efficiencies to the designer and the manufacturer of blanking or piercing die in this field.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.179.1-179
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• 2003

본 연구는 각종 영양성분과 기능성 물질을 함유한 식용마의 소비확대와 새로운 가공식품을 개발하고자, 당절임한 식용 마의 건조방법에 따른 물성 및 일반 성분의 변화를 조사하였다. 동결건조한 당절임 식용마의 명도는 높았고 적색도와 황색도는 열풍 및 진공 건조한 것에 비해 낮았으며, 수분함량과 재수화율은 동결건조한 것이 높게 나타났다. 수용성 단백질은 동결건조한 것이 6.43mg/100g으로 가장 낮았으며 총당과 환원당의 함량은 건조방법에 따라 뚜렷한 차이가 없었다. 주요 유기산은 malic, acetie, citric acid 이었고, acetic, citirc acid는 열풍 및 진공 건조한 것이 많았으나 malic acid는 동결 건조한 것이 월등히 높게 나타났다. 구성아미노산은 진공 건조한 것에 많았으며, 유리아미노산은 큰 차이가 없었다. 총 비타민 C함량도 별다른 차이가 없었으나 환원형 비타민 C는 동결이 산화형 비타민 C는 열풍 및 진공 건조한 것이 높게 나타났고, 무기질 함량은 K, Na, Mg의 함량이 많았다. 마 스낵의 관능검사에서는 열풍 및 진공건조에 비해 동결 건조한 것이 우수한 것으로 평가되었으며, 전자현미경적 관찰에서는 열풍 및 진공 건조한 것은 세포와 세포벽의 형태를 찾아 볼 수 없었으나 동결 건조 한것은 세포의 형태와 세포벽의 파괴가 일어나지 않았다. 본 연구는 당절임한 식용 마의 건조 방법에 따른 물성 및 성분의 변화를 조사한 결과, 동결건조한 것이 품질이 우수하였고, 영양성과 기능성을 함유한 마의 가공 식품의 개발의 가능성을 제시한다.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.6
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• pp.22-32
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• 1998

This paper describes a research work of developing a computer-aided design of irregularly shaped-sheet metal product with bending and piercing operation for progressive working. An approach to the CAD system is based on the knowledge-based rules. Knowledge for the CAD system is formulated from plasticity theories, experimental results and the empirical knowledge of field experts. The system has been written in AutoLISP on the AutoCAD with a personal computer and is composed of five main modules, which are input and shape treatment, flat pattern-layout, production feasibility check, blank-layout, and strip-layout module. Based on knowledge-based rules, the system is designed by considering several factors, such as radius and angle of bend, material and thickness of product, complexities of blank geometry and punch profile, and availability of press. This system is capable of unfolding a formed sheet metal part to give flat pattern and automatically account for the adjustment of bend allowances to match tooling requirements by checking dimensions and the best utilization ratio of blank-layout within bending production feasibility area which is beyond ${\pm}30^{\circ}$ degrees intersecting angle between grain flow and bending edge line and which is suitable to progressive bending operation. Also the strip-layout drawing generated by a bending and a piercing operation according to punch profiles divided into automatically for external area of irregularly shaped-sheet metal product is displayed in graphic forms.

• Food Science and Preservation
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• v.22 no.1
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• pp.78-83
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• 2015

This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.282-285
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• 2009

Ignition Safe-Arm-Unit using micro-electromechanical systems(MEMS) for propulsion system was designed and manufactured. MEMS was designed according to the design schemes for conventional mechanical elements. By comparing the design results and the test data of the prototype, small discrepancy was found, which is due to the nonlinear characteristic of the structure and the machining accuracy. The applicability of MEMS for Safe-Arm-Unit was proved by testing MEMS which is assembled into SAU.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.1-9
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• 2020

The manufacturing processes of high-precision parts for PGM (Precision Guided Missiles) have not been improved for decades; they still depend on machining or high-precision casting. These processes have an advantage when making small amounts of high-reliability parts in the usual case of a PGM system. In the case of a PGM system, however, which has been made for striking an extensive area, requires hundreds of bomblet units that require mass productivity. In addition, in the case of a part that is very difficult to machine, mass productivity and quality cannot be satisfied at the same time. In particular, cost reduction is an essential precondition to strengthening the export competitiveness of Korean defense articles. This study examined whether the MIM process is appropriate for manufacturing high-precision parts that require mass productivity. The optimized MIM process condition was determined after carrying out fundamental research. Comparisons of the quality of prototype parts with original parts and a functional test of a fuse that had been made with MIM parts highlighted the application possibility of the MIM process.

• Journal of the Korean Society for Nondestructive Testing
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• v.29 no.4
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• pp.374-382
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• 2009

Steam generator(SG) tube, as a barrier isolating primary to the secondary coolant system of nuclear power plants(NPP), must maintain the structural integrity far the public safety and its efficient power generation capacity. And SG tubes bearing defects must be timely detected and taken repair measures if needed. For the accomplishment of these objectives, SG tubes have been periodically examined by eddy current testing(ECT) on the basis of administrative notices and intensified SG management program(SGMP). Stress corrosion cracking(SCC) on the SG tubes is not easily detected and even missed since it has lower signal amplitude and other disturbing factors against its detection. However once SCC is developed, that can cause detrimental affects to the SG tubes due to its rapid propagation rate. Accordingly SCC is categorized as prime damage mechanism challenging the soundness of the SG tubes. In this study, reproduced EDM notch specimens are examined for the detectability and quantitative characterization of the axial ODSCC by +PT MRPC probe, containing pancake, +PT and shielded pancake coils apart in a single plane around the circumference. The results of this study are assumed to be applicable fur providing key information of engineering evaluation of SCC and improvement of confidence level of ECT on SG tubes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.373-377
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• 2006

The effect of chlorella addition on the quality characteristics of processed cheese was investigated. Chlorella processed cheese was prepared in the different ratio of chlorella (0.5% (w/w) and 1.0% (w/w)). Chlorella processed cheese was stored at $10{\pm}1^{\circ}C$ and evaluated for the quality characteristics including general composition, pH, the number of microorganisms, oiling off, meltability, rheological properties, color, and sensory evaluation. Contents of moisture, protein, fat, fat in dry matter, and pH values were not different from those of control cheese. Microorganisms were not detected. The degree of oiling off showed no significant difference, but meltability decreased significantly (p<0.05). Hardness and springiness gradually increased significantly (p<0.05), while cohesiveness gradually decreased significantly (p<0.05). The L (lightness) values and the a (redness) values decreased with increasing chlorella contents, but the b (yellowness) values increased with increasing chlorella contents, so color expressed yellowish green. Compared to control cheese made by conventional way, QDA scores of color and mouthfeel of chlorella processed cheese were significantly higher (p<0.05) and the most favorite quality characteristics were shown in the processed cheese with 0.5% (w/w) chlorella (CPC1). These results suggested that health-oriented chlorella processed cheese would be made by the addition of the chlorella.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.119.1-119
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• 2003

단체 급식의 증가와 더불어 편의식품을 선호하는 소비 경향에 맞추어 최소가공한 과일의 갈변저해를 위한 저해제를 탐색하였다. 실험에 사용한 과일은 배와 감으로 각각 박피하여 속심을 제거한 후 배는 8조각으로 절단하고 감은 1~2cm 두께로 slice 하였다. 저해제는 1% ascorbic acid, citric acid, NaCl, MgCl$_2$, CaCl$_2$, oxalic acid, EDTA, raffinose, salicylic acit, sporix를 사용하였다. 또한 열수 추출한 오약, 계피, 황기, 당기, 건칡, 진피, 천궁, 감초 등도 저해제로 사용하였다. 최소가공한 과일은 저해제에 3분간 침지한 후 물기를 제거하고 tray에 포장하여 실온에서 저장하면서 colorimeter를 이용하여 갈변도의 변화를 측정하였다. 갈변 정도를 나타내는 $\Delta$E 는 시간의 경과에 따라 점차 감소하는 경향을 보였으나 배의 경우 변화 정도가 크지 않았다. NaCl, MgCl$_2$, CaCl$_2$를 처리한 배의 갈변 정도가 가장 적었다. cysteine을 처리한 구에서는 황화합물 냄새가 났다. 또한 oxalic acid를 처리한 구에서는 연화가 빠르게 일어났으며 저장 시간이 경과함에 따라 수분이 용출되었다. 한약재는 자체 색으로 인해 배의 색변화를 증가시켰으며 이취가 발생했다. 또한 저장 시간이 경과함에 따라 건조가 빠르게 일어나 관능적으로도 좋지 않은 결과를 나타냈다. 감에서는 CaCl$_2$, MgCl$_2$를 처리한 구에서 색의 변화가 가장 적었으며 cysteine은 색변화는 적었으나 배의 경우과 같이 이취가 발생하였다. 한약제는 계피와 진피를 처리한 감에서 색의 변화를 저해하는 효과를 보였다.를 처리하였을 경우 당귀, 천문동을 처리한 구에서 효과를 보였다. oxalic acid는 갈변저해에는 효과적이었으나 시간이 경과함에 따라 수분의 용출이 증가하였으며 물성의 변화도 컸다. 또한 ZnCl$_2$를 처리한 구에서는 이취 발생과 수분 용출이 컸으며 색의 변화도 컸다.내었다. 고온 단시간 처리구의 경우 저온 장시간 처리구와는 달리 저장 1일 후부터 그 농도가 다소 상승되었다가 다시 감소는 경향을 보였다. 한편 열처리하여 냉각시킨 직후 및 저장1주 후 사과의 pH, 산도, 당도, 경도, 과육의 갈변도 등을 조사하였던 바 대조구 및 처리구간에 일부 항목에 있어서는 약간의 차이를 나타내었다. 대치할 수 있을 것이라고 사료된다. 수분함량은 기계적 검사보다 관능검사와 더욱 높은 상관관계를 나타냈다.내었다. 항균활성이 우수한 생약재를 농도별로 활성을 조사한 결과, 물 추출물과 10% Ethanol 추출물 모두 낮은 농도에서도 우수한 항균활성을 나타내었다.취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W1]_{XO}$ ]

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.