• Proceedings of the KWS Conference
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• 2009.11a
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• pp.119-119
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• 2009

인버터 DC 저항용접의 적용성 증대 : 인버터 DC 저항용접 공법이 SPOT, PROJECTON, SEAM, BUTT 등의 공정에 다양하게 적용되어 저항용접 현장에서 고효율, 친환경적 용접 환경을 만드는데 일조 하고 있다. 특히 자동차의 경량화, 충돌내성 증대, 진동 및 내구성 증대, 공간활용 극대화, 새로운 Design 개념 적용 등의 산업전반에 걸쳐 나타나는 신 Trends로 고 장력 철재의 적용 범위가 확대되고 HSS(High Strength Steel), EHSS(Extra High Strength Steel), UHSS (Ultra High strength Steel ; Hot - Formed Steel )등 다양한 철판의 SPOT 저항용접이 필요하게 되었다. 기존의 AC 단상용접의 전력 특성 상 통전 중 무 통전 시간 과 높은 PEAK 전력, 단상 대 전력 소모로 인한 전력 DROP 등의 문제로 인하여 신소재의 용접 시 매우 많은 Spatter가 발생하고, 높은 용접품질의 확보가 어려워 지므로 이를 대체하기 위한 공법으로 MFDC ( 인버터 DC 저항용접공법 )이 적용되고 있다. 인버터 DC 저항용접의 적응제어 : MFDC라는 높은 효율의 용접 전력원이 확보 됨에도 불구하고 용접현장에서는 원 자재, 도금 등의 품질 산포, 프레스 물의 가공산포, 공기압 산포, 전극 과열 및 마모 등의 요인에 의하여 저항용접 산포가 발생하고 있다. 이는 인위적인 조작이 어렵고 불규칙적이며, 어디서나 산재하고 있는 문제이다. 이를 용접전력 제어 법으로 개선하여 일정한 용접성을 확보하기 위한 노력이 적응제어 기법이다. 정 전류, 정 전력 제어는 정량 제어로 용접 물을 비롯한 용접부의 변화와는 관계없이 설정된 일정량의 전력을 공급하기만 하는데 반하여 적응제어는 적절한 용접 작업 시의 용접 물의 상태, 전극의 가압, 표면 상태 등에 따른 변화 페턴을 기억하고 이후 진행되는 용접에 대하여 정상 페턴과의 차이를 감지 이를 보상하므로 고품질의 용접성을 보장하는 제어기법이다. 따라서 다양한 용접 산포 유발 요인에 의해 용접부의 변화가 발생한다 하여도 그 변화를 감지 하고 적절한 용접전력을 공급한다면 고품질의 용접성을 확보하는데 유용한 공법이 될 수 있다. 인버터 DC 저항용접의 SPC 관리 : SPOT 용접 시 획득할 수 있는 다양한 파라메터에 대하여 모니터링 하고 이 자료를 data 화 하여 품질 관리에 응용하게 되면 양산라인에서 반복적으로 발생되는 문제점을 확인 할 수 있고 이를 통계적 방법으로 추적 개선해 나간다면 용접 불량 감소 및 생산성 향상에 도움이 되며 작업자의 공정 능력 향상 및 기업의 기술축적에도 높은 기여를 할 수 있을 것이다. 용접 적응제어와 다양한 파라메터 모니터링이 한 system에서 이루어 질 때 높은 용접성 확보와 불량률 감소, 원가절감, 생산성 향상 등의 효과가 극대화 될 것이다.

• Journal of Life Science
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• v.19 no.1
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• pp.65-74
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• 2009

The objective of this study was to examine the effects of steam flaking treatment of corn grains imported from USA and India on in vitro gas production, microbial growth and contents of aflatoxin $B_1$ and ochratoxin A. Each treatment was composed of total 4 treatments including (1) USCW (US com-whole type), (2) USCF (US corn-flaked type), (3) IDCW (India corn-whole type) and (4) IDCF (India orn-flaked type) with 4 replications $\times$ 6 incubation times (3, 6, 9, 12, 18 and 24 hr). Mycotoxin (aflatoxin $B_1$ & ochratoxin A) contents in test corns tended to increase gradually with increasing logistics periods from the harbor, hopper, silo to processing line. The contents of aflatoxin $B_1$ in India corn (IDCW) and US corn (USCW) were 11.71 and 1.78 ppb, respectively when measured at the hopper. After steam flaking, both contents of aflatoxin $B_1$ in USCW and IDCW were 0.00 ppb. It means that Aspergillus flavus could be decreased by steam flaking. However, this trend was not observed in ochratoxin content. The gas production rate of USA corns (USCW & USCF) was significantly (p<0.05) higher than India corns (IDCW & IDCF), and that of steam flaked corns (USCF & IDCF) was higher $1.5{\sim}2%$ than whole corns (USCW & IDCW) after 3 hr incubation in in vitro experiment. pH value was optimally maintained for microbial growth during whole incubation times with the value of 6.05 to 6.54, and was not significantly different between treatments, but USCF was somewhat lower than other treatments. pH value decreased following 12 hr of incubation but gas production increased rapidly during the same period. In addition, in vitro microbial growth rates also increased with up to 18 hr of incubation period, thereafter experienced a decrease with extended incubation time. In conclusion, US corn was superior to India corn by origin based on the results of in vitro and mycotoxin contents. And steam flaking process of imported corns tended to decrease mycotoxin contents such as aflatoxin $B_1$ and ochratoxin A as well as improve in vitro gas production and microbial growth rates.

• Korean Journal of Environmental Agriculture
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• v.27 no.3
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• pp.231-238
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• 2008

This study proposed the method of phosphate recovery from municipal wastewater by using ferrous iron waste, generated from the mechanical process in the steel industry. In the analysis of XRD, ferrous iron waste was composed of $Fe_3O_4$ (magnetite), practically with $Fe^{2+}$ and $Fe^{3+}$. It had inverse spinel structure. In order to identify the adsorption characteristic of phosphate on ferrous iron waste, isotherm adsorption test was designed. Experimental results were well analyzed by Freundlich and Langmuir isotherm theories. Empirical constants of all isotherms applied increased with alkalinity in the samples, ranging from 1.2 to 235 $CaCO_3/L$. In the regeneration test, empirical constants of Langmuir isotherm, i.e., $q_{max}$ (maximum adsorption capacity) and b (energy of adsorption) decreased as the frequency of regeneration was increased. Experiment was further performed to evaluate the performance of the treatment scheme of chemical precipitation by ferrous iron waste followed by biological aerated filter (BAF). The overall removal efficiency in the system increased up to 80% and 90% for total phosphate (TP) and soluble phosphate (SP), respectively, and the corresponding effluent concentrations were detected below 2 mg/L and 1 mg/L for TP and SP, respectively. However, short-circuit problem was still unsolved operational consideration in this system. The practical concept applied in this study will give potential benefits in achieving environmentally sound wastewater treatment as well as environmentally compatible waste disposal in terms of closed substance cycle waste management.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.377-386
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• 2003

A study was conducted to evaluate seasonal variations in chemical composition of food waste (FW) and its feeding effects on growth performance and pork quality in finishing pigs. FW was collected for 1 year (6 times a month) to establish a database for use of FW as a feed ingredient. For a feeding trial (8 weeks), a total of 117 pigs ${\times}$D; 54.80$\pm$4.60kg) were used to evaluate the processing effects of FW. Treatments were: Control (a corn-soybean meal diet without FW), simple dried FW (SD) and vacuum fermented FW (VF). The gross energy, crude protein, crude fat, ash, calcium and phosphorus in FW (DM, average of 4 seasons) were 5,111kcal/kg, 22.92%, 14.31%, 15.48%, 2.7% and 1.05%, respectively. Among seasons, the energy and crude protein contents were the highest (p<0.05) in winter and summer, respectively. In lactic acid bacterial counts, there was no difference between SD and VF. Pigs fed the control diet grew faster (p<0.05) than those fed diets containing food wastes, but not feed conversion ratio. There were no differences in production traits between SD and VF. No differences were also found in dressing percentage, backfat thickness, and pork quality (color, drip loss and TBARS) among treatments. The feed cost (￦/kg body weight) was lower in pigs fed FW than those fed a control diet. In conclusion, a pelleted diet containing food waste less than 20% would reduce feed cost in finishing pigs. However, it seems that a vacuum fermentation of food waste is not necessary for diet processing.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.21-29
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• 1988

This study was carried out to develop the powdered Katsuobushi (a kind of boiled, smoked, and dried fish product which is used for seasoning soup as it is.) using skipjack as a natural flavoring substance. The processing conditions of the powdered Katsuobushi and the changes of taste compounds during processing of the products were examined. In preparation of the powdered Katsuobushl, frozen skipjack was thawed, beheaded, gutted, filleted and then sliced to 1cm of thickness. The silted meats were boiled in skipjack extract for 20 minutes, and then it was smoked for, 3 times to $10\~12\%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked - dried meats were followed to be 50 mesh of particle size. The effect of slicing and boiling in skipjack meat extract on enhancing flavor and on preventing lipid oxidation of product during processing were observed. The moisture content and crude lipid content of the powdered Katsuobushi was in the range of 11 to $12\%$ and 4.3 to $4.8\%$, respectively. The taste compounds of the product were nucleotides and their related compounds, 1135.8mg/100g ; free amino acid and related compounds, 2210.2mg/100g ; non-volatile organic acids, 1148.0mg/100g ; and total creatinine. 592.1mg/100g on dry basis, and small amount of betaine and TMAO. The major elements of mineral in the product were found to be K, Mg, Na, and Ca. The content of IMP was 542.0mg/100g, and major free amino acids were found to be histidine, anserine, taurine, carnosine and alanine of which occupied to $83.6\%$ of total free amino acids. In non -volatile organic acids, major ones were lactic acid, succinic acid, pyroglutamic acid and $\alpha-ketoglutaric$ acid. From the results of the chemical experiments and sensory evaluation, we may conclude that the flavor of the product from present experiment is more desirable than that of conventional products although the processing time used were much shortened than that of conventional method, and it can be commercialized as a seasoning powder.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.336-344
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• 2015

This study was conducted to investigate changes in the physicochemical, antioxidant, and sensory properties of burdock during 9 repeated rounds of steaming ($90^{\circ}C$, 3 h) and drying ($60^{\circ}C$, 20 h) procedures. The moisture content decreased from 81.95% to 7.64% as the process was repeated. Fresh burdock showed the highest total sugar content, with 518.35 mg/g of soluble sugar, 86% being inulin. The reducing sugar content was the greatest (377.00 mg/g) in burdock that had been processed 3 times. The brown color continuously intensified, reaching its peak at 7 rounds of processing, and then weakened. Crude saponin content was the highest (6.17%) after the 5th processing. Polyphenol content and antioxidant activity (DPPH, ABTS, FRAP) were the highest at the 3rd and 5th procedures, respectively. Repeated processing weakened the grass and root odors and the bitter, astringent, and metallic tastes, whereas it strengthened the sweet and savory odors, caramel flavor, and richness.