• Journal of IKEEE
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• v.24 no.3
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• pp.735-742
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• 2020

The pick & place module is used as a core module in the process equipment for producing and inspecting semiconductor components. The conventional pick & place module has the disadvantage that the precision and durability of the system are reduced and the size and weight of the module are increased by using a conversion device that converts rotary motion into linear motion. In this study, we proposed a pick & place module that implements up-and-down linear motion without a conversion device by improving such disadvantage and employs a linear motor with no limit on average thrust and travel distance. Design parameter values, that can reduce cogging force while maintaining average thrust by selecting parameters for designing a core type linear motor with a large thrust to volume ratio and analyzing the effect of cogging force according to design parameter changes through magnetic analysis, was selected. Average thrust and cogging force were measured for the pick & place module composed of the manufactured linear motor and compared with the design values.

• The Journal of the Korea Contents Association
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• v.11 no.3
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• pp.18-25
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• 2011

In a manufacturing process of metal coins, surface defects of coins are manually detected. This paper describes an new method for detecting surface defects of metal coins on a moving conveyor belt using image processing. This method consists of multiple procedures: segmentation of a coin from the background, alignment of the coin to the model, projection of the aligned coin to the best eigen image space, and detection of defects by comparison of the projection error with an adaptive threshold. In these procedures, the alignement and the projection are newly developed in this paper for the detection of coin surface defects. For alignment, we use the histogram of the segmented coin, which converts two-dimensional image alignment to one-dimensional alignment. The projection reduces the intensity variation of the coin image caused by illumination and coin rotation change. For projection, we build multiple eigen image spaces and choose the best eigen space using estimated coin direction. Since each eigen space consists of a small number of eigen image vectors, we can implement the projection in real- time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.524-528
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• 2005

The purpose of this study is to investigate the quality characteristic of cholesterol free milk helping the reduction of serum cholesterol. Cholesterol free milk stored at $10\pm1^{\circ}C$ was evaluated with general analysis, stability, cholesterol, microorganism, aflatoxin $M_1$, antibiotic, antibacterial agent, color, and sensory evaluation. Animal fat contents were significant (p<0.05), but normal values. Quality characteristics of alcohol test, freezing point, and somatic cell count were general milk data with stability. Cholesterol content, microorganism, and aflatoxin MI were not detected. Also antibiotic and antibacterial agent residues were not detected by Parallux, Charm II, TTC II, and Eclipse method. Color of CFM1 was significant, while CFM2 was similar with conventional milk. Compared to control milk made by conventional way, QDA scores of color and mouthfeel in CFM1 were significantly different, whereas CFM2 did not show any significant. These Quality characteristic results suggested that health-oriented cholesterol free milk would be made by food additive.

• Proceedings of the Korea Society of Environmental Toocicology Conference
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• 2003.10a
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• pp.151-151
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• 2003

토양에 방치된 농업용 폐비닐은 거의 분해가 되지 않으며, 수분과 공기의 유통을 차단하고 토양 내 미생물들의 흐름을 막아 토양을 더욱 황폐화시키게 된다. 불법적인 소각 때는 산불의 위험에다 다이옥신, 염소 및 염화수소가스 등을 배출해 대기오염을 유발시킨다. 폐비닐을 열분해과정으로 처리하여 아주 작은 입자로 미분쇄하고 겔상태로 용융된 원료물질속으로 완전히 균일하게 혼합하여 골재로 활용하는 과정에서 가스상과 액상의 여러 가지 중간생성물질이 발생하게 되며, 농약의 살포에 의한 잔류농약 둥 인체에 유해가능한 요소들이 있을 수 있다. 본 연구에서는 개발공정이나 제품에서 인체에 영향을 미칠 수 있는 물질에 대하여 유해성을 평가하고 용응 겔 및 가스와 오일에 함유된 화학성분을 분석하였기에 보고하고자 한다 시험동물의 혈액생화학적 검사에서는 농업용 폐비닐물질 및 열분해 파생물질의 혈청 Cholesterol, 혈청 Alanine aminotranseferse와 Aspartate aminotransferse, Albumin 수치, LDH, Glucose, Uric acid, A/C 비 등의 생화학적 활성도를 측정한 결과들에서는 농업용 폐비닐물질을 투여한 시험군에서 나타난 결과와 비교하여 열분해 파생물질을 투여한 시험군에서 나타난 결과가 감소된 통계결과를 보였다. 이 결과들은 농업용 폐비닐물질을 투여한 시험군보다 열분해 파생물질을 투여한 시험군의 외부독성물질 투여에 의한 생체독성의 영향과 생체에 가해진 스트레스강도가 작았음을 의미하는 것이다. 잔류농약분석에서는 시료로부터 농약을 추출하는 용매추출과정, 시료추출물 중 공존하는 방해성분을 제거하는 정제과정, 폐비닐물질 및 열분해 파생물질 성분을 100mg/kg 이상군의 투여 후 시험동물의 부검시 모든 투여군에서 독성소견이 인정되지 않았다. 이와 같은 결과로 열분해 및 연소과정에서 발생하는 파생물질의 분석결과를 응용하여 대기오염을 방지하고 인체 유해물질을 차단하는 공해 방지 설계의 기초자료를 제안하고자 한다.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.272-277
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• 1994

The microbial populations of exportable and domestic white ginseng powders, which have been problems in quality control, were higher than the legally-permissive level of microorganisms as $5{\times}10^{4}$/g in total bacteria and as negative coliforms. Various microorganisms contaminated in the sample were effectively decontaminated by gamma irradiation at below 10 kGy as well as ethylene oxide (EO) fumigation. The radiosens.tivity of microorganisms was the highest in coliforms, followed by molds and aerobic bacteria ($D_{10}$: 1.25 kGy). The good microbiological quality could be retained in white ginseng powders for more than 7 months of storage at $30{\pm}2^{\circ}C$ irrespective of relative humidities if products are prepared with a lower moisture content below 10% and treated by gamma irradiation at 5 to 10 kGy in an airtight packaging.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.5
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• pp.555-561
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• 2012

In this paper, a method to control the noise and vibration of a standard gear transmitting mechanical power in the transmission insides, to things regarding a way to inspect the gear which was processed minutely. In an algorithm used to accurately measure a work gear, the measurements of the master gear are considered as the basis. The existing method considers one rotation of the standard gear and monitor gear, and that carried out mastering work in frequency ways. In this study, an algorithm to measure standard gear and monitor gear is proposed along with methods to calculate an error of the monitor gear and to significantly increase the precision of gear measurement. Further, the algorithm is fast and is expected to be capable of accurately measuring for mastering processing.

• Food Science and Preservation
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• v.8 no.4
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• pp.434-441
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• 2001

The purpose of this research is the establishment of optimal processing and the quality improvement of confectionary analysis of the damaged starch content of flour. I studied the rheological and bread making properties of the dough containing different damaged starch content. I examined rheological and physico- chemical characteristic farinograph, extensograph and amylograph with DNS, CWRS and SW containing 6.5%, 8.2%, 9.0%, 9.0% and 10.5% of damaged starch. And I measured the hardness and specific volume and performed the functional survey by rheometer for quality control. In the amylogram, at the damaged starch content 9.5% at such the maximum viscosity was 900 B.U. the volume of bread fermention tolerance were increased. In addition, the extensegram after 135 min showed that maximum resistance of the dough were 570 B.U at the damaged starch contents of 9.5% and the bread had homogeneous air cells and internal structures at the damaged starch contents of 9.5% at which the area(A), resistance(R) and R/E value of the dough were highest.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.8 no.1
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• pp.15-22
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• 2002

We received 2 types flexible packaging films from two companies that laminated PET $16{\mu}m/dry$ lamination/aluminium foil $7{\mu}m/dry$ lamination/CPP $80{\mu}m$ films. For the reason of hot sealing's trouble through filling process, We separated each layer and compared thicks, film types and tested IR, DSC and sensory test. At the result, one sample's thick is different but film types is same between samples. Optimum hot-sealing conditions between two samples is $195^{\circ}C\;and\;210^{\circ}C$. The difference is $15^{\circ}C$. According to test of direct filling packaging process by four face fluid filling machine, two sample's sealing strength of hot-sealing is $4.76kg/cm2/15mm$(sample of optimum hot-sealing condition is $195^{\circ}C$) and $3.84kg/cm2/15mm(210^{\circ}C)$.

• 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.220.3-221
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• 2003

유과의 제조과정중 찹쌀의 장기간 수침시 미생물적 효소 작용에 의해 자연적으로 찹쌀 성분이 변화됨으로써 이들 변화가 유과의 독특한 질감 특성에 기여함이라는 사실에 기초하여, 본 연구에서는 효소 처리 및 미생물 접종에 의한 인위적인 방법을 통해 단시간 내에 이들과 유사한 성분 변화를 나타낼 수 있는 변형 찹쌀가루를 개발하여 유과 제조 가능성을 알아봄으로써 유과의 제조공정을 단축시킬 수 있는 방안을 모색하고자 하였다. 1. 각 처리시료에 따른 유과의 팽화도골 비교한 결과, 효소 처리군중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1) 과 45$^{\circ}C$(T2) 처리군에서 28일간 수침시켜 제조한 유과와 비교될 만한 유사한 팽화도를 나타내었다. 2. 유과의 경도는 효소처리 시킬 경우 pH7.5$\longrightarrow$3.5와 $65^{\circ}C$처리군을 제외하고는 28일간 수침시켜 제조한 유과보다 부드러웠으나 peak 수에 있어서는 pH6.5$\longrightarrow$3.5처리군을 제외하고는 모든 처리군에서 감소하여 아삭아삭한 정도는 다소 떨어지는 것으로 나타났다. 3. 팽화도와 결도 결과와 유사하게 유과의 외관과 미세구조 역시 pH6.5$\longrightarrow$13.5(P1), 35$^{\circ}C$(T2)와 45$^{\circ}C$ (T3) 처리군에서 바람직한 유과의 외관을 나타내었고 미세하고 균일한 기공이 관찰되었다. 4. 유과의 관능검사 결과에서도, volume(용적 증가율), cell uniformity(기포의 균일한 정도)와 overall desirability(전체적으로 바람직한 정도)의 경우 효소처리시킨 시료중 pH6.5$\longrightarrow$3.5, 35$^{\circ}C$(T1)과 45$^{\circ}C$(T3)처리군이 28일간 수침시켜 제조한 유과와 비교될 만한 높은 점수를 보여 이를 처리군에서 바람직한 특성을 지닌 유과 제조가 가능한 것으로 나타났다.

• Korean Journal of Food Science and Technology
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• v.13 no.4
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• pp.267-272
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• 1981

The qualities of ginseng leaf teas prepared by six different processing methods were evaluated to develop the leaf tea. The leaf tea prepared by fermentation at $30^{\circ}C$ showed the highest in the ratio of 30 min water extracts to the total extractable matters. This ratio was followed in decreasing order by the heat dried tea and the one fermented at $25^{\circ}C$. The yellow, orange and red color intensities of water extracts were the highest in the tea prepared by toasting method followed by teas fermented at $30^{\circ}C\:and\:25^{\circ}C$. The amount of saponins extracted with boiling water was the highest in the tea fermented at $30^{\circ}C$ among teas investigated. This tea was also most acceptable in sensory evaluation by the flavour profile method.