• Korean Journal of Construction Engineering and Management
• /
• v.19 no.6
• /
• pp.115-123
• /
• 2018

The primary objective of this study is to develop an all-in-one based steel pipe pile cutting robot prototype that improves the conventional steel pipe pile head cutting work in safety, quality, and productivity. For this, the following research works are conducted sequentially; 1)literature review and expert survey, 2)selection of core technology using AHP analysis, 3)deduction of detail design, 4)verification of structural stability, 5)development of full-scale prototype. As a result leveling laser and laser detector(94.46), plasma cutter(96.72), rotary grapple(98.45) are selected as a core technologies. As an outcome, it is analyzed that gripper, cylinder pivot bracket and gripper base are structurally stable. Their maximum stresses are shown as 43.0%, 19.4%, 5.3% compared to their yield strength respectively. The development of full-scale prototype in this study will be utilized for the development of the all-in-one attachment based steel pipe pile cutting robot commercialization model.

• Horticultural Science & Technology
• /
• v.18 no.3
• /
• pp.378-382
• /
• 2000

For the production of second crop in 'Campbell Early' grape, the primary shoots were pruned at 3rd, 6th or 9th nodes from the shoot bases on 13 days, 23 days and 33 days after full bloom date on 7th June. Secondary shoots were sprouted 7~8 days after the pruning, and it took 19~25 days for the flowering on the secondary shoots. The flower cluster number on secondary shoots were 2.8 for 13 days after full bloom, and 3.2 for 23 days and 33 days after full bloom, meaning little effect by pruning time. The 3rd node pruning produced 2~2.4 flower clusters with flower cluster length of 9.3~10.4 cm, while the 6th or 9th node pruning produced 3.1~3.8 flower clusters with flower cluster length of 12~14.9 cm, showing superior flower cluster length for the 6th or 9th node pruning. The secondary shoots developed from the buds pruned 13 days after full bloom with pruning bud positions of 6th nodes demonstrated superior fruits with higher soluble solids and lower acidity than the rest of the pruning times and positions.

• Korean Journal of Food Science and Technology
• /
• v.38 no.2
• /
• pp.183-187
• /
• 2006

Surface browning, caused by cutting and other wound during minimal processing, is very important quality criterion to consumers. Shelf-life of fresh-cut potatoes was extended using natural antibrowning treatments. Fresh-cut potatoes dipped with licorice and green tea extracts were packed with LDPE film and stored at $4^{\circ}C$ for 14 days. Quality characteristics of fresh-cut potatoes were investigated during storage. During storage, L value decreased and PPO activity increased. PPO showed the lowest activity at around 7 days storage, during which browning was effectively inhibited in licorice- and green tea extract-treated potatoes. Total phenol and chlorogenic acid contents increased for 7 days. Results suggest natural licorice extracts with ascorbic acids are effective antibrowning agents for maintaining quality of fresh-cut potatoes.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 1995.03a
• /
• pp.70-80
• /
• 1995

광학용 정밀유리와 건축용 패널유리 전문가공을 위한 CNC Glass Scribing Machine 을 개발하였다. 이제까지는 고품질의 고가기계를 수입하여 사용하던가 간이 자동화된 자체 개발기계를 사용하여 여유있게 절단한후 연삭가공에서 정밀칫수를 맞추는 작업을 해왔었다. 그러나 금번 개발된 기계를 사용하여 작업한 결과 연삭공정을 생략할수 있음은 물론 가공칫 수 정밀도도 일급 수준을 얻을수 있었다. 그러나 아직 세계일류의 품질과 성능은 도달치 못 했다. 생산성 향상을 위한 이송속도 향상설계와 가공칫수 정밀도의 초일급 달성을 위한 초 정밀설계를 통해 품질과 성능에서 세계일류의 상품화 개발과정을 준비중에 있다. 본논문에 서는 본 기계의 개발과정 및 주요요소기술들과 개발 결과를 정리하였다.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.659-667
• /
• 2000

Quality attributes of fresh-cut green onion(Allium fistulosum L.) as affected by rinsing and packaging were investigated in terms of flesh weight, color, viable cell counts, sensory properties during storage at $10^{\circ}C$. Fresh green onions were trimmed, cut, and rinsed with cold water(approximately $5^{\circ}C$) as well as chlorine solution(100 mg/L) and then packaged in low density polyethylene film pouches of $63\;{\mu}m$ thickness. Rinsing treatments with cold water or chlorine solution did not significantly influence changes in microbial populations but sensory characteristics, resulting in cut green onions of better visual quality as compared to the control without rinsing. Fresh-cut green onions were also rinsed with cold water and packaged in sealed bags of low density polyethylene films with different thickness(22, 36, $63\;{\mu}m$), and stored at $10^{\circ}C$ for 18 days. Thickness of polyethylene film was a significant factor for microorganisms populations and sensory attributes. Mesophilic aerobic bacterial count after 13 days for the control, packed in punched film bags, was $3.07{\times}10^6}$ CFU/g, while those for samples in hermetically sealed bags ranged only $1.74{\sim}2.02{\times}10^5}$ CFU/g. Gas composition within the sealed packages changed from normal air to about $1.3{\sim}5.4%\;O_2$ and $4.0{\sim}8.0%\;CO_2$ after 13 days of storage. Particularly, the visual sensory quality of cut green onion samples was retained better in polyethylene film bags of $63\;{\mu}m$ thickness(gas transmission rate: 600 $O_2\;mL/day{\cdot}m^2{\cdot}atm;\;2,500\;CO_2\;mL/day{\cdot}m^2{\cdot}atm$) than in the others.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.165.2-166
• /
• 2003

최소 가공 수박의 가공과 유통 중 품질 열화에 있어 가장 중요한 문제는 과육의 조직연화이다. 따라서 본 연구에서는 세포 분리를 제한하고 과실 조직의 경도를 유지시키는데 효과가 있는 것으로 알려져 있는 칼슘제제 중 calcium chloride, calcium lactate, CaO를 처리하여, 최소 가공 수박에서 조직연화로 발생되는 품질저하 억제에 가장 효과적인 칼슘제제를 알아보고자 하였다. 수박의 과육부위를 2cm의 정육면체 형태로 절단한 후, 0.5% calcium chloride, 0.5% calcium lactate, 0.05% CaO용액에 3분 동안 침지시켰다. 그리고 fan을 이용하여 상온에서 30분 동안 draining한 다음 PP tray에 담아 PP film로 sealing하고 $10^{\circ}C$에서 일주일간 저장하며 품질변화를 살펴보았다. 호흡특성은 0.05% CaO 및 0.5% calcium chloride용액을 처리한 구가 호흡률이 가장 낮게 나타났다. 가용성고형분은 처리 직후 처리구의 함량이 무처리구에 비해 다소 낮아지는 경향을 보였으나, 저장기간 중 0.5% calcium chloride 용액처리구는 다른 처리구에 비하여 큰 함량 변화 없이 당도가 일정 수준으로 유지되었다. pH 변화는 0.5% calcium chloride용액 처리구에서 변화가 가장 작았으며, 경도변화 역시 저장 초기값과 비교하였을 때보다 감소가 적게 일어나 다른 처리구에 비하여 연화 저해에 효과가 있는 것으로 확인되었다. 따라서 최소가공 수박에 대해 칼슘제제 중 calcium chloride용액 처리가 품질유지에 가장 효과적임을 알 수 있었다.

• Food Science and Preservation
• /
• v.15 no.2
• /
• pp.191-196
• /
• 2008

We examined the effects of four different types of cutting on the quality characteristics of sweet pumpkin. Two hundred grams of each of four samples were packed individually in polypropylene mm and stored at $10^{\circ}C$ for 9 days. Samples were evaluated for weight loss, change in hardness, color change, pH change, water-soluble materials, gas changes, and sensory evaluation. $CO_2$concentration increased during storage, whereas $O_2$ concentration rapidly decreased and then stabilized after 3 days. $C_2H_4$ was detected only after 3 days of storage, and steadily increased thereafter. The rate of weight loss steadily increased Analysis of Lab color space indicated no significant change in the L and b values, but an increase in the a value at the end of storage. Waster-soluble solids increased, but hardness showed no change. All the samples underwent a steady increase in pH. Samples cut into 8 pieces had the highest sensory scores.

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.633-638
• /
• 1999

This study was conducted to investigate the effect of quality preservatives on minimally processed white radish for Kkakttugi, hot radish Kimchi, preparation during storage at $4^{\circ}C$ and $20^{\circ}C$. The firmness of minimally processed white radish decreased during storage at $4^{\circ}C$ and $20^{\circ}C$. However 1% $CaCl_2$ and 2% NaCl+2% sucrose treatments were effective to maintain the firmness of cut radishs. For color, Hunter L values decreased more in the samples stored at $20^{\circ}C$ than at $4^{\circ}C$, while a values showed a slight increase at both storage temperatures. The b values (browning index) showed a notable increase during storage at $4^{\circ}C$ and $20^{\circ}C$. Vitamin C content decreased during storage at both temperatures by 10.4% ~ 95.9%. At both storage temperatures, vitamin C content was highest in the samples treated with 1% NaCl+1% sucrose. For organic acid, while the content of malic acid decreased those of lactic and acetic acid increased during storage.

• Journal of the Korean Society of Marine Environment & Safety
• /
• v.28 no.4
• /
• pp.639-647
• /
• 2022

The use of flames is essential in cutting, bending, and welding steel during a ship's construction process. While acetylene fuel is commonly used in steel cutting and the manufacturing process in shipyards, the use of propane as an alternative fuel has recently been increasing, due to the lower risk of explosion and propane's relatively low calorific value. However, propane fuel has a relatively slow processing speed and high slag generation frequency, thereby resulting in poor quality. Propylene is another alternative fuel, which has an excellent calorific value. It is expected to gain wider use because of its potential to improve the quality, productivity, and efficiency of steel processing. In this study, the combustion characteristics of propane and propylene fuel during steel plate processing were analyzed and compared. The reduction of greenhouse gases and other harmful gases when using propylene flame was experimentally verified by analyzing the gases emitted during the process. Heat distribution and tensile tests were also performed to investigate the effects of heat input, according to processing fuel used, on the mechanical strength of the marine steel. The results showed that when propylene was used, the temperature was more evenly distributed than when propane fuel was used. Moreover, the mechanical tests showed that when using propylene, there was no decrease in tensile strength, but the strain showed a tendency to decrease. Based on the study results, it is recommended that propylene be used in steel processing and the cutting process in actual shipyards in the future. Additionally, more analysis and supplementary research should be conducted on problems that may occur.

• Tunnel and Underground Space
• /
• v.23 no.3
• /
• pp.180-191
• /
• 2013

The purpose of this research was to find an optimal quarrying for marble by analyzing the applicability and the work efficiency of a chain saw machine newly introduced in the underground Baekwoon mine. From the test results of the physical properties of Baekwoon marble, which affects the efficiency of rock cutting, it was found to have similar physical characteristics as the ones which are now being produced in the other areas in Korea. And especially it shows isotropic property, which can be thought to be advantageous as a dimensional stone. To check the long-term quality of the marble as a stone material, several tests such as corrosion resistance test and abrasion test were carried out. It was found to be vulnerable to acid rain with decrease of weight and seismic wave velocity after applying artificial rain at pH 5.6 for 50 times. The percentage of wear from abrasion test was 22.67%. The working time and cutting speed of the chain saw machine were recorded and analyzed during the test-run at the quarry. The overall work cycle was assorted into 9 unit operations and the operating time per each unit was drawn. The operating times for the two cutting patterns, which could be possibly applicable to the work site, were compared. The results indicated that the pattern B, that the cutting sequence was set to minimize the movement of the machine, showed 6% less working hours than the pattern A, which first cuts the outer boundary. With cutting pattern analysis, the ore body in the Baekwoon mine was 3 dimensionally modeled and a quarrying plan considering the existing conditions of the marble was suggested.