• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1352-1363
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• 2015

This study was carried out to investigate the characteristics of the dependent variables depending on the condition changes of independent variable of the operation and the material during the production of collets added with rice and dried shrimp by using single extruder to utilize as basic data for the manufacture of extrusion collets. A total of 7 independent variables were set up as a raw, 20, 40 and 60 mesh for the powder particle size of rice; 12, 14, 16 and 18% for the moisture content of rice; 2, 4, 6 and 8% for the addition amount of dried shrimp; 90, 95, 100 and $110^{\circ}C$ for the barrel temperature; 210, 280 and 340 rpm for the screw speed; 4, 6, 8 and 10 mm for the discharge port diameter; 30, 40, 50 and 60 kg/h for the input amount of the mixed material. The characteristics of the dependent variables including puffing ratio, moisture content, lightness, uniformity, productivity of collets was to be studied by changing the conditions of the independent variables. As a results of this study, 20 mesh of powder particle size of rice, 14% of moisture content of rice, 4% of addition amount of dried shrimp, $100^{\circ}C$ of barrel temperature, 280 rpm of screw speed, 6 mm of discharge port diameter and 50 kg/h of input amount of mixed material were found to be the most preferable over other independent variables for the production of extrusion collets. In conclusion, it is necessary to set the independent variable in order to produce the high quality collets added with the rice as the main raw material and dried shrimp as the sub-materials.

• Journal of the Chungcheong Mathematical Society
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• v.22 no.3
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• pp.593-596
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• 2009

In this short note, we explicate a relation among Collet-Eckmann attractors, Lyapunov attractors and asymptotically stable attractors in the sense of J. Milnor[4].

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.6
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• pp.1822-1831
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• 2015

This study was carried out to optimize coating process of the rice snack added with dried shrimp powder by using single extruder. A total of 8 independent variables were used for 4 independent variables of edible oil coating and 4 independent variables of seasoning coating. 4 independent variables for edible oil coating were set up as 10, 15, 20, 25 and 30% for the content of edible oil; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 60, 70, 80, 90 and 100 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. 4 independent variables for seasoning coating were set up as 2, 3, 4, 5 and 6% for the content of seasoning; 40, 50, 60, 70 and $80^{\circ}C$ for the tumbler temperature; 50, 60, 70, 80 and 90 rpm for the tumbler speed; 2, 3, 4, 5 and 6 min for the coating time. The characteristics of the dependent variables as coating yield and Breaking ratio of collet due to the condition changes of the independent variable was studied during process of edible oil coating and seasoning coating, respectively. As a results of this study, 20% of edible oil content, $70^{\circ}C$ of tumbler temperature, 80 rpm of tumbler speed, 4 min of coating time for process of edible oil coating, 3% of seasoning content, $60^{\circ}C$ of tumbler temperature, 70 rpm of tumbler speed, 3 min of coating time for process of seasoning coating were found to be the most preferable over other independent variables for the production of snack. In conclusion, it is necessary to set the independent variable in order to produce the high quality snack added with the rice as the main raw material and dried shrimp, edible oil and seasoning as the sub-materials.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.1097-1098
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• 2013

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.14 no.4
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• pp.140-145
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• 2015

In the present study, the structural safety of the bolt portion and collet tool structure of the pipe-fitting tool is analyzed by using the finite element technique. Two forces as piston forces with the magnitude of 187.5 Tons are applied to the inner and outer portions of the collet tool, respectively. A structural load of 750 Tons is applied to the bolt portion. In the analysis results, it is found that the structure becomes safe under the current loading conditions. The reliability rating of the pipe is calculated in this study. The material properties of the actual material are evaluated by using mechanical testing. Therefore, the material properties are used to carry out static structural and optimization analysis.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.21 no.5
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• pp.824-829
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• 2012

The purpose of this study is to evaluate the proposed jig for turning process of large-scale aluminum tube of D500mm through Finite Element Analysis (FEA). Also, a machining evaluation is conducted with general heat-treated and cryogenic heat-treated tubes. Dimensions of the specimens are determined to be suitable for collet appearance. The characteristics of equivalent stress and strain according to the expansion of the collet are evaluated by FEA. The aluminum tubes which are heat-treated by T4/T6 condition and cryogenic condition are machined by using a large-scale lathe machine and the roundness of machined tube is evaluated by using a 3D measuring machine. Through the results of this study, effects of each heat treatment and residual stress on the roundness are established.

• Annals of Clinical Neurophysiology
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• v.4 no.1
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• pp.74-77
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• 2002

Collet-Sicard Syndrome is one of the variant of the jugular foramen syndromes in which the last four cranial nerves are involved whereas the sympathetic plexus is spared. The possible causes of these multiple lower cranial nerve palsy are variable, including metastasis of systemic malignancy to the base of skull, primary tumor of head and neck, vascular complication, trauma and so on. We experienced two men visited to our clinic with symptoms of headache, hoarsness, swallowing difficulty and showed the evidence of cranial nerve palsy on neurologic examination. Magnetic resonance imaging and computed tomography demonstrated oropharyngeal and hypopharyngeal tumor and electrodiagnostic study supported the diagnosis.

• Korean Journal of Food Science and Technology
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• v.48 no.2
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• pp.147-152
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• 2016

This study was conducted to investigate the physicochemical quality properties and provide basic data for the activation of traditional Kamju of juice type product prepared by mixing malt and extruded rice collet powder. Malt extracts were prepared by extracting the mixture of malt and water at a weight ratio of 25:75 after soaking for 2 h at $45^{\circ}C$. Rice collet powder was prepared by adjusting the barrel temperature to $95^{\circ}C$, screw speed to $3.07{\times}g$, discharge port diameter to 7 mm and a raw material input to 50 kg/h, the powder was then ground to a particle size of 80 mesh. The physicochemical characteristics (pH, color, viscosity, reducing sugars, number of viable cells, free amino acids) and sensory evaluations were conducted at various time points during the saccharification and at different mixing ratios of the extruded rice collet powder to malt extract (5:95, 15:85, 25:75, 35:65, each at $55^{\circ}C$ for 9 h). As a result, with an increase in the proportion of the extruded rice collet powder and saccharification time, the physicochemical properties of traditional Kamju significantly improved (p<0.05). A mixing ratio of 35:65 rice collet powder to malt extract and a saccharification time of 9 h were found to be the most desirable conditions. However, based on the sensory evaluation, a mixing ratio of rice collet powder and malt extract of 25:75 and a saccharification time of 5 h resulted in the most preferable palatability of traditional Kamju (p<0.05). Therefore, the mixing ratio and saccharification time should be determined to provide a better choice with respect to the taste and economic aspects of traditional Kamju.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2003.10a
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• pp.118-118
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• 2003

In a rolling wire probe, a key component of an inspection apparatus for PDP electrode patterns, the electric performance of it is known to be strongly dependent on the surface condition of a collet pin, a needle pin, and a wire. However, the collet and needle pins rotate very rapidly in contact with each other, which results in the degradation of the surface by the heat and friction and finally the formation of black wear marks on the surface after a several hundred hours test. Once the black wear marks appear on the surface, the electric resistance of the probe increases sharply and so the integrity of the probe is severely damaged. In this experiment, TiN coating, which has excellent electric conductances and good wear-resistance, has been applied on the surface of collect and needle pins for preventing the surface damages. In order to achieve the homogeneous coating with a good adhesion property, special coating substrate stages and jigs were designed and applied during coating. TiN has been deposited using 99.999% Titanium target by a DC reactive sputtering method. According to the components and jigs, processing parameters, such as DC power, RF bias and the flow rate ratio of Ar and N$_2$ used as reactive gases, has been controlled to obtain good TiN films. Detailed problems and solutions for applying the new substrate stages and jigs will be discussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.