• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Journal of Welding and Joining
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• v.14 no.1
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• pp.7-14
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• 1996

3D 기피 현상에 따른 인력난은 이제 국내 산업계 전반에 걸친 커다란 문제가 되었으며, 특히 용접 및 절단 공정에서는 그 정도가 심각한 상황으로 숙련된 기술자 의 확보가 용이하지 않은 상황이다. 따라서 많은 기업에서는 제품의 품질향상과 대량 생산 능력을 갖추기 위해서 용접 및 절단 공정에서의 자동화를 추진하고 있으며, 로봇 을 이용한 방법이 각광을 받고있다. 그러나 이 경우에도 용접용 로봇과 절단용 로봇을 비교하여 보면, 일본의 경우, 절단용으로 출하되는 로봇의 수는 용접용 로봇의 1/70 - 1/100 수준이다. 국내의 경우 최근 들어 용접분야에서의 로봇의 이용은 활성화 되어 있는 편이지만, 절단의 경우는 적용예가 드문 실정이다. 절단용 로봇의 경우 로봇 이용분야가 가장 발달된 일본의 경우도 1988년부터 로봇을 절단용으로 이용하기 시작 하였으며, 그 이용분야도 레이저 절단과 워터젯트 절단에 치중되어 있다. 그러나 현실 적으로 국내 산업현장에는 주로 가스절단이 절단의 주류를 이루고 있는 실정으로, 이에 대한 로봇 응용 시스템의 개발이 시급하다. 대우중공업에서는 가스절단 로봇을 국삭기 Boom측판에 개선가공 공정에 적용하여, 가스절단 분야에의 로봇 적용이라는 가능성을 보여주었으며, 본고에서 그 내용을 소개하고자 한다.

• Magazine of the Korea Concrete Institute
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• v.5 no.4
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• pp.66-76
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• 1993

철근콘크리트 구조물의 공사중 뼈대공사라고 할 수 있는 철근공사에 있어서, 현행 철근의 절단 절곡 가공방법은 현장 인력 수작업에 의한 가공 즉 노동집약적 형태로 운영되어 왔으며, 특히 절단가공에 있어서는 철근의 강도저하가 우려되는 산소를 사용한 가열절단으로 행해지고 있어, 본고에서는 이와같은 현장여건을 개선하고, 궁극적으로 인력절감, 현장 생산성 및 품질 향상을 꾀하기 위하여 철근 가공(절단,절곡) 기계화 시스템을 적용한 시공사례를 중심으로 소개하기로 한다.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.495-503
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• 2011

We evaluated the quality characteristics of fresh-cut produce (potato, sweet potato, carrot, radish, zucchini, cucumber, and green bell pepper) washed with sodium hypochlorite, which were vacuum packaged, and stored at 4 and 10$^{\circ}C$. The L-values of the fresh-cut potato and sweet potato decreased during storage. Lower PPO activities of potato and sweet potato were observed at 4$^{\circ}C$ than those at 10$^{\circ}C$ and development of potato and sweet potato browning was delayed at 4$^{\circ}C$. Total aerobic count and coliform increased continuously at 10$^{\circ}C$ during storage. Diced zucchini and shredded sweet potato had the greatest reduction in hardness among the fresh-cut produce during storage. Differences in the rate of quality change were observed according to the kinds and cut types of produce. Thus, a quality maintenance period for each type of fresh-cut produce must be determined, which will lead to the safe use of fresh cut produce in foodservice establishments.

• Food Science and Preservation
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• v.12 no.6
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• pp.552-557
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• 2005

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

• Laser Solutions
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• v.12 no.1
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• pp.1-6
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• 2009

최근, 전자, 디스플레이, 반도체 등 여러 분야에서 광학적, 기계적 등의 성질이 우수한 유리와 세라믹 재료의 사용이 급증하고 있다. 이러한 취성 재료의 절단가공에 있어서 전통적인 기계적 방식은 미세균열로부터 자유로울 수 없다는 한계를 지닌다. 따라서 레이저로 열응력을 발생시켜 재료를 절단하는 controlled fracture 레이저 절단공정은 기존 공정을 대체하는 새로운 기술로 각광받고 있다. 따라서 controlled tincture에 대하여 많은 연구가 진행되고 왔으며 현재에도 다양한 새로운 공정이 개발되고 있다. 하지만 아직도 열응력에 의해 재료가 변형, 절단되는 물리적인 메커니즘이 명확히 규명되어 있지 않을 뿐 아니라 레이저 광원, 냉각방식 및 각종 공정변수가 절단 품질에 미치는 영향도 체계적으로 분석되지는 못한 실정이다. 따라서 보다 효과적인 공정개발을 위해서는 추후 더욱 심도 있고 많은 연구가 수행되어야 할 것으로 판단된다.

• Food Science and Preservation
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• v.15 no.3
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• pp.385-389
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• 2008

The effects of high vanillin concentration on fresh-cut apples treated with NatureSealTM were investigated Apples were sliced, treated with 6% NatureSealTM or 6% NatureSealTM + 120 mM vanillin, packaged in polyethylene bags, and stored for 3 weeks at 4C. The L value, soluble solid level and titratable acidity of fresh-cut apples treated with NatureSealTM + 120 mM vanillin during storage were lower than those of fresh-cut apples treated with NatureSealTMonly; the growth of total aerobic bacteria, yeast and molds were also more inhibited in fresh-cut apples treated with NatureSealTM + 120 mM vanillin. These results show that the addition of 120 mM vanillin inhibits the growth of microorganism but 1m detrimental effects on the quality characteristics of fresh-cut apples treated with NatureSealTM.

• Journal of Advanced Marine Engineering and Technology
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• v.37 no.6
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• pp.589-595
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• 2013

This paper was to study the effect to Yongrak phenomenon of I groove submerged arc welding depending on the plasma cutting surface characteristics, and how to reduce the causes and characteristics Yongrak phenomenon. Shipbuilding and marine structures is designed to use the thick plates and welded by high current to obtain deep penetration. Yongrak phenomenon has been occurred frequently depending on the quality of cutting surface and it makes degrade of the welding quality and modification of the welding. As a result, it was confirmed that I Groove plasma cutting characteristics get bevel form of 2 to 4 degrees to one side direction from the vertical position with Yongrak phenomenon. This is the main reason of Yongrak phenomenon in butt joint welding and 4 degree reverse bevel on the upper surface of base metal by submerged arc welding brought the effect of significant reduction of Yongrak phenomenon.

• Food Science and Preservation
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• v.15 no.3
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• pp.347-351
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• 2008

The effect of microperforated packaging films on fresh-cut apples was studied Apples (Malus domestica Borkh. cv. Red Delicious) were cored and cut, packaged in laser microperforated film or non-microperforated polyolefin film, and stored for 3 weeks at 4C. The flesh firmness of apples packaged in microperforated film during the storage period was significantly higher than that of apples packaged in non-microperforated film, and the level of soluble solids was also higher. The browning index, titratable acidity, pH, acetaldehyde and ethanol levels were not affected by microperforation. These results show that microperforated films could be used for retention of flesh firmness in fresh-cut apples.

• Food Science and Preservation
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• v.19 no.1
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• pp.26-30
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• 2012

The effect of browning inhibitors on quality properties of fresh-cut strawberries was investigated. Half-cut strawberries were treated with dipping solutions alone and with combinations of 1% ascorbic acid, 1% citric acid, 1% sodium chloride, and 1% magnesium chloride, were packaged with low density polyethylene bags, and were kept for 24 hours at $4^{\circ}C$. The levels of oxygen and carbon dioxide in the packages of the samples treated with the combined solutions were the highest and the lowest, respectively. The loss of L value and flesh firmness of fresh-cut strawberries was retarded by the combined solutions than by the dipping solutions alone. The soluble solids and pH were not affected by the browning inhibitor. These results suggest that mixture of ascorbic acid, citric acid, sodium chloride, magnesium chloride may prevent browning and softening of fresh-cut strawberries.