• Transactions of the Korean Society of Machine Tool Engineers
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• v.11 no.3
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• pp.72-79
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• 2002

Though the laser cutting process is increasingly used in industry, a process automation and systematic database is still yet to be developed. In this study, as the fundamental step toward the construction of a reliable process expert system, a laser cutting quality monitoring/analysis system is developed based on simulations and experimental results. The relations between laser process parameters and laser cutting surface quality parameters such as kerf geometry, striation, surface roughness and dross formation are characterized and analyzed. A graphical user interface is used to visualize the results.

• Food Science and Preservation
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• v.6 no.4
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• pp.351-356
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• 1999

To develop and extend the shelf-life of vitamin C enriched fresh-cut apples using CA stored Fuji apples, dipping in 10% L-ascorbic acid and packaging with 0.03 mm LDPE, 0.04 mm PP and 0.08 mm Nylon/PE film(N$_2$displacement) were carried out. The changes of gas concentrations in the packaging and quality attributes of fresh-cut apples were examined during storage at 10$^{\circ}C$. The concentrations of O$_2$was maintained lower in Nylon/PE film than the other film, the level of O$_2$was in the range of 1∼3%. The increase of C$_2$H$_4$ concentrations in Nylon/PE film bag was more suppressed than the others. The vitamin C content of fresh-cut apples was enriched by dipping in L-ascorbic acid solution up to 241 mg$.$100 g-1 f.w., and the loss or that content was retarded differently by the package conditions of lower O$_2$level during storage. Browning in fresh-cut apples was shown after 6 days of storage in LDPE and PP film. but it was not shown by 14 days of storage in Nylon/PE film. Spoilage and off odor in fresh-cut apples were not detected up to 14 days of storage in Nylon/PE film. The results indicated that the vitamin C enriched fresh-cut apples can be processed from the long-term CA stored apples, and maintaining high quality of the products ill be possible in cases of the application of sealing packaging after O$_2$removal with film having low O$_2$permeability.

• Journal of the Korean Society for Precision Engineering
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• v.5 no.1
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• pp.63-70
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• 1988

Laser cutting system uses a gas jet to remove the molten or varpozed material from the workpiece. The quality of the laser cut can be strongly influenced by the gas flow charac- teristics formed through the nozzle. Laser cutting experiments were carried out for SS41 and SUS 304 to investigate the relationship between cut quality and cutting pressure. The cutting speed, nozzle pressure and nozzle to workpiece distance were also considered. The cut specimens were inspected by various manners such as dross observation, surface roughness test and kerf width measurement. Based on the data of pressure measurement on workpiece and the results of cut surface inspection, the influence of the considered cutting conditions on cut quality could be evaluated. The results of this study will be valuable in planning the optimal laser cutting process and in designing the laser cutting nozzle.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

• Journal of IKEEE
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• v.23 no.1
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• pp.22-28
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• 2019

This paper presents the monitoring method of machining error and quality check to improve the productivity of boring manufacturing process. Machining error usually appears as the offset of spatial location of actual cutting path compared to ideal cutting path. In order to monitor an error of workpiece, multiple factors affecting quality of boring, such as distortion of workpiece, clamping error, radial rotation error of the spindle and motion error of machine tools, were took into account. To verify the productive quality, we propose the quality check system. The system based on IT convergence analyzes the process error rate and saves the analyzed data in memory. Also, these play important roles in detecting an inferior production goods and can decrease the production cost and loss of bearing.

• Proceedings of the KIEE Conference
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• 2006.07e
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• pp.81-82
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• 2006

한국에 지중배전케이블이 설치된 지 30년이 넘고 현재 지중화율은 12% 가량 되고 있다. 지중화율이 점차 높아지는 추세에서 기존의 매설된 케이블이나 사고 케이블에 대한 교체로 철거케이블이 발생하는 빈도가 높아져 이를 쉽게 철거할 수 있는 방안이 필요하여 철거용 지중케이블 자동절단기 개발을 하기에 이르렀다. 케이블철거 작업이 현재까지는 대부분 수동유압절단기를 통하여 이루어지다보니 작업의 경제성이 상당히 낮고 안전상의 문제가 대두되어 관로내 케이블을 차량의 유압을 이용하여 자동 인출, 자동 절단할 수 있는 기기를 개발하기에 이르렀다. 자동절단기를 사용함으로써 기존 $4{\sim}5$명이 소요되는 작업이 $1{\sim}2$명의 인력으로도 작업할 수 있고 작업시간도 대폭 단축되어 경제성이 크게 향상되었다. 아울러 사람이 절단작업을 수행하다보니 안전성의 문제가 염려시 되었는 데 철단작업을 기계가 대행함으로써 작업의 안전이 보장되었다. 이와 같이 케이블 자동절단기는 경제성은 물론 안전성을 확보함으로써 케이블 철거작업의 품질개선에 큰 역할을 담당할 것이다.

• Proceedings of the KWS Conference
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• 1998.10a
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• pp.44-59
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• 1998

• Proceedings of the KWS Conference
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• 1997.10a
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• pp.260-261
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• 1997

• Journal of Practical Agriculture & Fisheries Research
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• v.8 no.1
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• pp.21-29
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• 2006

When apples are picked or selected by grader, the rate of wound occurrence on the skin by apple stalk is remarkably high if the apple was bigger than 3 size during the harvest time. Except this case, the other sizes showed very little similarity. The crop of apple per 1 minute was 2.9kg without cutting fruit stalk, whereas only 1.1kg of the apples were obtained due to cutting the fruit stalk. Thereby, the harvesting without cutting fruit stalk is highly effective in terms of productivity rather than cutting the fruit stalk. As far as the wound occurrence rate on apple skin by apple stalk of distance between grader's dish and accumulated board is concerned, the grader which has no distance showed quite low rate of wound occurrence compared with those grader with 3cm or 8cm distance. When the apple was being stored, there was no difference in firmness between the cut stalk apple and the uncut stalked apple, however there was slightly more weight loss in the cut stalk apple than uncut stalk apple.

• The Hankook-Saengyark Bo
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• no.247
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• pp.5-5
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• 2001

고품질 작약 가공기술 연구(10분 기계박피후 절단 열풍건조, 약효성분 높아) - 자생 둥글레 분재용 개발 - 작약재배때 이랑 30cm로 높여 생육양호하고 경제성도 뛰어나 - $\ulcorner$귀하의 건강 금산 인삼 약초차가 지켜드립니다$\lrcorner$ - 현대화 재배시설 이용 고품질 인삼생력재배