• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.689-692
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• 2010

일반형 자동차 내장부품은 외부가 플라스틱 사출 성형한 형태로 사용되지만, 고급 차종은 내장재의 미감이나 질감을 위하여 사출물 표면에 엠보싱 무늬가 형성된 표피재가 수지에 추가로 부착되어 제작된다. 부착하는 방법은 한 장비에서 저압 사출 후 플라스틱이 완전 응고 전에 표피재를 넣고 압입하는 저압 사출법과 표피재 수지를 기 사출된 제품위에 놓고 압착시키는 압착법이 있으나 이 두 방법 모두 엠보싱 무늬가 형성된 표피재를 넣고 작업하기 때문에 고온 압착시 기존 무늬가 찌그러지고 코너 부위가 경화되어 기존의 질감을 얻지 못하며, 치수 공차가 변형되어 불량률이 증가하므로 이를 시급히 개선할 새로운 제조 기술의 필요성이 대두된다. 본 연구는 가열 압착기로 지그 및 금형을 새로 개발하여 도어 트림 제조시, 기 사출물을 금형 쪽으로 기 조직을 삽입한 후 엠보싱 무늬가 없는 원소재 표피재로 상부 금형 쪽으로 소재조직을 진공으로 흡입하여 무늬를 성형한 후 하강시켜, 기 사출물에 압착시키는 가열 압착으로 엠보싱무늬의 손상을 방지하는 금형을 제안하였으며 그에 대한 해석, 설계, 실험을 통하여 성능을 평가 분석 하였다.

• 한국신재생에너지학회:학술대회논문집
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• 2005.06a
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• pp.291-295
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• 2005

The PEMFC behavior is quite complex and is influenced by several factors, including composition and structure of electrodes and membrane type. Fabrication of MFA is important factor for proton exchange membrane fuel cell. MFA of PEMFC with hot pressing and direct coating method were prepared, and performances were evaluated and compared each other. The effect of MEA preparation methods, hot pressing methods and direct coating methods, on the cell performance was analyzed by impedance spectroscopy and SEM. The performance of PEMFC wi th direct coat ing method was better than wi th hot pressing method because membrane internal resistance and membrane-:-interfacial resistance were reduced by elimination of hot pressing process in MEA fabrication. In addition the micro structure of MEA with direct coating method reveals uniform interface between membrane and catalyst layer.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1138-1143
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• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.230-234
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• 2005

Fabrication of MEA is important factor for proton exchange membrane fuel cell (PEMFC). MEA of PEMFC with hot pressing and direct coating method were prepared, and performances were evaluated and compared each other. The effect of MEA preparation methods, hot pressing methods and direct coating methods, on the cell performance was analyzed by impedance spectroscopy and SEM. The performance of PEMFC with direct coating method was better than with hot pressing method because membrane internal resistance and membrane-interfacial resistance were reduced by elimination of hot pressing process in MEA fabrication. In addition the micro structure of MEA with direct coating method reveals uniform interface between membrane and catalyst layer.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.152-158
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• 2000

This study was conducted to investigate the influence of feeding illite(yellow soil component) on meat quality of pork. 40 pigs were fed with commercial formulated feed (control group) and 1% illite added feed(treatment group). Pigs grown up to 100~110kg of weight were slaughtered in commercial abattoir. After chilling for 24hours, samples were collected from M. longissimus dorsi muscle, and stored at $4\pm$$1^{\circ}C$ for analyses. The physico-chemical properties was determined during storage days as follows. Ultimate pH was not significantly different between control and treatment(pH 5.58 and 5.60, respectively). Water-holding capacity measured using filter paper press method of the treatment group was slightly higher than that of the control group. Cooking loss of treatment group were significantly lower than that of the control group at 1 and 7 days(p〈0.05). Shear force between control and treatment group was not different. L*- and a*-value were not significantly different between the two groups(p〉0.05), but b*-value of treatment group was lower than that of the control group(p〈0.05). The drip loss of all samples was increased with storage days, and that of the treatment group was significantly lower than that of the control at 1 and 3 day storage. Meat color measured using NPPC pork quality standards was not significantly different between the two groups(p〉0.05), but marbling content of the treatment group was significantly higher than that of the control group(p〈0.05). Sensory characteristics of, flavor taste and tenderness did not show significant differences(p〉0.05), but juiciness of the treatment group showed higher value than that of the control group(p〈0.05)