• Korean journal of food and cookery science
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• v.24 no.5
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• pp.699-705
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• 2008

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.

• Journal of the Korean Society for Precision Engineering
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• v.16 no.12
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• pp.230-238
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• 1999

This paper describes a research work of developing computer-aided design of lead frame, semiconductor, with blanking operation which is very precise for progressive working. Approach to the system is based on the knowledge-based rules. Knowledge for the system is formulated from plasticity theories, experimental results and the empirical knowledge of field experts. This system has been written in AutoLISP on the AutoCAD using a personal computer and in I-DEAS Drafting Programming Language on the I-DEAS Master Series Drafting with Workstation, HP9000/715(64) and tool kit on the ESPRIT. Transference of data among AutoCAD, I-DEAS Master Series Drafting, and ESPRIT is accomplished by DXF(drawing exchange format) and IGES(initial graphics exchange specification) methods. This system is composed of six modules, which are input and shape treatment, production feasibility check, strip-layout, die-layout, modelling, and post-processor modules. The system can design process planning and Die design considering several factors and generate NC data automatically according to drawings of die-layout module. As forming process of high precision product and die design system using 2-D geometry recognition are integrated with technology of process planning, die design, and CAE analysis, standardization of die part in die design and process planning of high pression product for semiconductor lead frame is possible to set. Results carried out in each module will provide efficiencies to the designer and the manufacturer of lead frame, semiconductor.

• Proceedings of the KAIS Fall Conference
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• 2010.11b
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• pp.1014-1016
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• 2010

우리나라 쌀 생산량은 해마다 증가되고 있으나, 1인당 쌀 소비량은 급격히 감소되고 있는 수급 불균형을 이루고 있다. 특히 충청남도는 최근 6년간 전국 쌀 생산량 1위를 차지해 오고 있어서 쌀 소비의 확대방안이 더욱 절실히 요구되고 있는 지역적 특성을 지니고 있다. 취반용 쌀 소비량 확대만으로는 쌀 소비량 증대에 한계점이 있으므로, 소비자의 요구에 맞는 고 기능성, 간편식으로 다양한 기호성을 지닌 쌀 가공식품 형태의 개발이 필요하게 되었다. 이러한 요구에 적합한 제품개발로 쌀을 이용한 쌀국수를 개발하고자 하였으며, 이러한 쌀국수 제품개발은 쌀을 이용한 제품개발은 또다른 시도가 되어 쌀 소비촉진이 향상될 것으로 기대된다. 기능성 쌀국수 개발을 위하여 천연물 중 연잎 소재를 첨가하였다. 연잎은 차와 사찰음식을 대표하는 소재중 하나이다. 연잎에는 비타민 C와 섬유소가 매우 풍부하다. 이러한 성분은 미용식품으로써의 응용이 가능하며, 식이 섬유소는 배변작용에도 도움이 될 수 있다. 또한 항산화제인 quercetin이 다량 함유되어 있다. 이 quercetin은 플라보이드 배당체이며, 우리 몸의 세포의 노화를 유발하는 유해 활성 산소를 제거하는 기능을 가지고 있다. 따라서 이러한 유해 활성산소를 억제하는 것이 항산화 활성이 높은 연잎을 이용하여 고 기능성 쌀가공품 제품 개발이 가능할 것으로 기대한다. 쌀가루 50%를 기준으로하여 연잎가루는 3% 첨가하였으며, 전분의 종류를 달리하여 최종 제품을 개발한 결과, texture analyser로 물성을 측정한 결과 타피오카 전분과 쌀가루 혼한 쌀국수의 물성이 좋은 결과를 나타내었다. 관능검사 결과도 타피오카 전분과 쌀가루 혼합 쌀국수가 소비자들의 기호도가 높은 선호도를 나타내었고, 감자전분과 밀가루는 다소 낮은 선호도를 나타내었다. 본 연구를 기초로 하여 쌀제품 개발시 쌀의 가공적성 및 기능성 소재의 첨가 비율 확립하고, 연잎과 같은 쌀국수에 첨가 가능한 다양한 기능성 소재 발굴 및 첨가 가능성을 제시하고자 하였다.

• Journal of the Korean Institute of Telematics and Electronics
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• v.13 no.3
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• pp.11-15
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• 1976

한국산 천연수정은 보석장식용으로서는 그 품질이 이미 알려져 있으나 수정진동자로서의 특성에 관해서는 아직 보고된 바가 없다. 본 연구는 특히 경상도일대에서 채굴되고 있는 천연수정을 채집, 선별, 가공하여 그 수정진동자로서의 사용가능성을 실험을 통하여 검토한 것이다. 필자들은 채굴현장 근처에서 채집한 원석을 특별히 고안제작된 검사경을 이용하여 분석선별하였으며 X-ray를 사용하여 AT-cut로 orientation 한후 시판을 절단하였다. 다음 적용하여 전기적, 광학적 쌍수상태를 검토하고 다시 선별하였다 Dimensioning은 5MHz를 목표로 하였는데 연잠제를 사용하여 5MHz의 조도까지 연마하고 전극으로서 표준형의 은막을 부착하여 시판을 완성하였다. 시판을 대한 측정결과는 모든 등가정수가 대표적인 수입수정판의 것과 대등하였으며 특히 Q는 모두 105를 넘었다. 온도특성도 AT-cut의 이론치와 대차가 없었으며 -20℃-+100℃ 범위에서 최대 20PPM 이내의 편차를 보였다. 즉, 한국산 천연수정은 적절히 선별, 가공 한다면 부유한 수정진동자의 원재로서 사용할수 있음이 증명되었다. Samples of domestic natural quartz were collected and screened optically and chemically, and, after weeding out portions unfit for electrical resonator, were cut into AT-cut wafers, which in turn were dimensioned, trimmed and lapped into 5MHz resonator units. The results of measurements obtained from the specimens indicated excellent electrical characteristics of domestic natural quartz with the average Q quotient of 10s or higher. Temperature characteristics also showed typical AT-cut corves with the frequency deviation of 20PPM at maximum throughout the range of -20 to 100℃. The experiment on the initial batch of samples amply indicates the excellent electrical quality of domestic natural quartz as quartz resonator units.

• Journal of the Korea Organic Resources Recycling Association
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• v.8 no.4
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• pp.111-120
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• 2000

Chestnut processing plants have wasted large amounts of chestnut inner skin waste, which contains chestnut flesh. To review the availability of the chestnut flesh as a food ingredient, We have analyzed the physiochemical characteristics of the chestnut powder extracted from inner skin waste. Then, we have examined on tastes and other sensory tests using breads, noodles and jellies made from various percents of chestnut powder. The results are as follows; The water absorbing capability and amylose degradability of the powder from the inner skin waste are 40% and 8% higher than those of the core chestnut powder, respectively. Also, the power from the inner skin waste shows similar characteristics with one of the core chestnut in iodine reaction. The breads, noodles and jellies from the chestnut powder have similar characteristics in flavor, hardness, elasticity, cohesiveness, adhesiveness, chewing property, and gumminess with the traditional ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.901-907
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• 1998

The refined lecithin derived from skipjack viscera oil was added to fish sausage and then the quality stability of the fish sausage during storage was studied. The fish sausages with the lecithin (lecithin $0\%$, A; $2\%$, B: $4\%$, C; $6\%$, D) were shown low level for peroxide value, carbonyl value and acid value compared to that without the lecithin, when they were stored for 40 days at $5^{\circ}C$. The fish sausage with the lecithin was also almost unchanged in polyunsaturated fatty acid compositions such as 22:6 (n-3) and 20:5 (n-3) during storage. Before storage, both the sausages with and without the lecithin were almost unchanged in their sensory score, but the sensory scores were decreased with storage. As a result from sensory score, the sausage contained $2\%$ of lecithin (B) was similar to that of $0\%$ lecithin (A). However, all the samples were kept their oxidative stabilities for 40 days at $5^{\circ}C$.

• Journal of the Korean Society for Precision Engineering
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• v.15 no.3
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• pp.18-23
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• 1998

This paper describes a research work of developing a computer-aided design of blanking and piercing for irregular-shaped sheet metal products. 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 four main modules, which are input and shape treatment, flat pattern layout, production feasibility check, 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 the dimensions and relationships of parts of the folded product. Also this system can carry out a process planning which is obtained from results of irregular shape of product that was successful in production feasibility check module according to flat pattern layout and generate strip layout drawing in graphic forms. The developed system provides its efficiency for flat pattern layout, and strip layout for the irregularly shaped sheet metal products.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.91-99
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• 2002

This study was carried out to develop a diabetic-oriented convenience flood using 7 medicinal plants (Schisandra chinensis, Coix lachryma-jobi, Dioscorea batatas, Ophipogon japonicus, Lyicium chinense, Houttuynia cordata, Polygonatum sibiricum) and chicken. Portion size was 310g, total calorie was 551.6 kcal and carbohydrate, lipid and protein were consisted of 53.0%, 20.9% and 26.1%, respectively. Calcium, zinc and iron content were 268.9mg, 5.4mg and 6.1mg, respectively. Crude fiber content was 22.9g. In sensory evaluation, the scores of taste, color, texture and overall acceptability were higher than normal diabetic meal. Hypoglycemic effect of the device meal for diabetic persons was excellent compared to that of normal diabetic meal. The above results indicate that the 7 medicinal plants can be used as functional ingredients fur diabetic-oriented convenience flood industry. Also, device meal can be used as ready-prepared food for weight control.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Journal of the Korean Society for Nondestructive Testing
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• v.33 no.1
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• pp.20-25
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• 2013

Ultrasonic methods are widely used to degradation assessment. Remaining-life cycle of metal can be estimated by ultrasonic parameters because ultrasonic velocity and attenuation are affected by change of material properties with accumulated fatigue in the metal. Therefore, in this study, we will estimate overall change of material properties by 2D C-scan image. Fatigued aluminum alloy 6061-T6 samples from 0 to 85% were prepared for evaluating fatigue life cycle. Also, degraded image of materials using attenuation is proposed to estimate degree of material degradation for determining degraded area of fatigued samples. Finally, we will predicts process pf degradation with measured attenuation of fatigued aluminum alloy 6061-T6 samples.