• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2019.11a
• /
• pp.106-107
• /
• 2019

Recently, maintenance of old facilities has emerged as a major issue. In particular, the demand for road cutting and excavation is increasing due to the aging of underground facilities such as water supply, sewage and city gas. In addition, the development of eco-friendly equipment is required due to the environmental problems of noise and dust. Therefore, this study intends to analyze the performance in terms of productivity of the eco-friendly road cutter developed as part of the development of eco-friendly equipment, and to derive improvements.

• Proceedings of the Korean Radioactive Waste Society Conference
• /
• 2011.10a
• /
• pp.161-162
• /
• 2011

유압동력사용 전제하에, 기계식탈피복을 고려하지 않을 때는 전단방식이 가장 유리함을 알 수 있다. 절단방식은 전단방식에 비해서 낮은 생산성이 단점이나, 높은 원형도의 연료봉 절단면이 요구되거나, 비산에 의한 칩 분리, 쿨링(cooling) 장치를 보완하면 절단방식이 유리하다. 또한 수평식 슬릿장치는 커팅 블레이드의 낮은 내구성으로 생산성이 낮은 것이 단점이나 내구성이 강한 공구를 사용하여 처리 속도를 향상한다는 전제에서 실험적 검증의 확보, 그리고 별도의 복잡한 펠릿/헐 분리장치를 보완하면 수평식 슬릿 방식이 유리하다.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.157-162
• /
• 2007

Emulsification sausages were prepared in 3 different ways: T1: fat added after ice, T2: fat added before ice, T3: all ingredients added together. Each sample was ground for 4.5 min by a silent cutter at $15^{\circ}C$ and emulsified batters were stuffed into fibrous casing and then cooked for 40 min at $78^{\circ}C$ to determine the effect of the order of ingredient addition on the qualities of emulsion type sausage. The pH of T1 sausage was significantly higher, whereas the pH of T3 was significantly lower compared with the other samples(p<0.05). The shear force was significantly higher in T1 sausage, however the hardness and gumminess were significantly lower in T1 sausage compared with other two types(p<0.05). With regard to sensory evaluation, the relative amounts of flavor can be summarized as T2>T1>T3, and the color was significantly higher in T1 and T2 compared with T3(p<0.05). There was no significant difference among the test sausages with regard to aroma, juiciness, tenderness and overall acceptability(p>0.05). There were no significant differences in free moisture, water holding capacity(WHC), meat color and texture properties such as brittleness, cohesiveness, springiness and chewiness. As a result of this study, the sausage were much for sausage prepared by adding the fat after the ice(T1) than the other sausage samples in which fat was added after ice to make emulsion type sausages.