• The Journal of the Korea institute of electronic communication sciences
• /
• v.14 no.3
• /
• pp.553-558
• /
• 2019

Global auto parts companies are making efforts to develop EWP(: Electric Water Pump) which is one of the core parts of environment friendly car. In eco-friendly automobiles, an independent cooling system is used rather than a cooling system that is linked to an internal combustion engine. Therefore, the research and development of the water pump operating separately from the engine and the related production system are being actively carried out. In order to overcome the shortcoming of EWP of PPS material suitable for injection system, G company which is a global parts company that researches and develops EWP around SUS and is in the process of developing robot-based production equipment for mass production. In this paper, a heat shock simulation system is designed and implemented that works with the robot-based production system to test the performance of the produced EWP. By using this system, it is possible to test the EWP in an virtual environment similar to the actual environment, thereby reducing the defect rate of the product. At the same time, all the data produced during the entire process for testing can be stored, which can be utilized in the future development of CPS(: Cyber Physical System) of EWP system based on big data.

• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.418-423
• /
• 2006

Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.

• Asian-Australasian Journal of Animal Sciences
• /
• v.22 no.4
• /
• pp.591-597
• /
• 2009

Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by $85^{\circ}C$ dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The functional properties of glycated, phosphorylated EWP were compared with those of native EWP and with EWP which was phosphorylated by dry-heating in the presence of pyrophosphate under the same conditions. The phosphorus content of EWP was increased to ~0.60% by phosphorylation, and to ~0.74% by glycation with MP and subsequent phosphorylation. The electrophoretic mobility of EWP increased through phosphorylation. The stability of EWP against heat-induced insolubility at pH 7.0 was considerably improved by phosphorylation alone and further by phosphorylation after glycation. The anti-ovalbumin antibody response was reduced significantly by glycation and phosphorylation, and further reduced by phosphorylation after glycation. The anti-ovomucoid antibody response was reduced significantly by glycation, phosphorylation and phosphorylation after glycation. The calcium phosphate-solubilizing ability of EWP was enhanced by both phosphorylation methods.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.337-344
• /
• 1996

Gel-type yogurt was prepared from egg white powder (EWP), casein and glucose. The effects of EWP on acid production and growth of Lactobacillus were studied. The effect of EWP on sensory properties and volatile aroma compounds were also studied. Acid production by Lactobacillus in EWP (1-3%, W/V) was significantly lower than that by Lactobacillus in milk (control). However, the increase of EWP content from 1 to 3% increased acid production significantly, Number of viable cells of L. acidophilus at 24 hrs in milk and EWP containing samples (1-3%) was $3.1{\times}10^4/ml\;and\8.3{\times}10^7-3.6{\times}10^2/ml.$ respectively Sample containing lower amount of EWP generally showed lower number of viable cells. Sensory property of EWP samples (1-3%) was showed lower than that of milk yogurt (reference). However, sensory property of samples containing EWP 2% or 3% was significantly better than that of sample containing EWP 1%. Though the composition of volatile aroma compounds was slightly different from sample to sample, gas chromatographic analysis detected acetone, ethanol, diacetyl and acetoin in samples fermented by L. acidophilus.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.458-463
• /
• 1995

A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.

• Korean Journal of Food Science and Technology
• /
• v.27 no.4
• /
• pp.612-617
• /
• 1995

Changes in titratable acidity, pH, viable cells, sensory properties and volatile aroma compounds of yogurt during lactic fermentation in milk added with egg white powder (EWP) have been studied. Milk added with 1% or 2% (W/V) of EWP was fermented with Lactobacillus acidophilus for 30 hr. Acidity of milk added with EAT increased gradually during lactic fermentation for 30 hr, pH dropped gradually and number of viable cells increased and reached stationary phase at about 9 hr. Addition of EWP significantly stimulated acid production by lactic acid bacteria and stimulating effect of 2% EWP addition on acid production was slightly higher than that of 1% EWP addition. Sensory evaluation showed that optimum fermentation time of yogurt prepared from milk added with 2% of EWP was about 15 hr. Gas chromatographic analysis showed that the amount of acetone and butanol decreased gradually and that of ethanol increased until 30 hr. Diacetyl and acetoin were first detected after 6hr and 9hr, respectively, and then increased until 30 hr.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.881-888
• /
• 2000

Lactic acid bacteria(LAB) fermented food was prepared with milk or egg white powder(EWP) and added with freeze drying protectant(FDP). 0.2% of Tween 80 or 1% of ascorbate was added to milk sample and 3% of raffinose or 1% of ascorbate was added to EWP sample. Effects of FDP on sensory property, volatile aroma compounds and physical property of LAB fermented food were investigated. In case of non-freeze dried samples, sensory properties of milk sample with ascorbate were slightly better than those of reference sample(milk), while sensory properties of EWP sample or EWP sample with FDP were slightly inferior to reference sample. Sensory properties of all of the freeze dried/reconstituted samples were not different. Sensory properties of milk sample with ascorbate were reduced by freeze drying/reconstitution, while those of sample with ascorbate were not changed. Although all of the volatile aroma compounds were reduced by freeze drying, the residual ratio was slightly different between milk samples and EWP samples. Difference in volatile aroma compounds between milk samples and EWP samples before freeze drying was relatively large, while difference between two sample groups after freeze drying/reconstitution was relatively small. Rheological properties of milk samples were markedly changed by freeze drying/reconstitution, while those of EWP samples were changed slightly.

• Journal of the Korea Safety Management & Science
• /
• v.12 no.1
• /
• pp.97-104
• /
• 2010

Expanded muti-source Weber problem (EWP), which introduced in this paper, is a reverse logistics network design problem to minimize the total transportation cost from customers thorough regional center to central center. Decision factor of EWP are the locations of regional centers and a central center. We introduce a GRASP heuristics for the EWP. In the suggested GRASP, an expanded iterative location allocation method (EILA) is introduced based on the Cooper's iterative location allocation method[3]. For the initial solution of GRASP, allocation first seed (AFSeed) and location first seed (LFSeed) are developed. The computational experiment for the objective value shows that the LFSeed is better than the AFSeed. Also the calculating time of the LFSeed is better than that of the AFSeed.

• Korean Journal of Food Science and Technology
• /
• v.32 no.1
• /
• pp.192-199
• /
• 2000

Lactic acid bacteria (LAB) fermented food was prepared from milk or egg white powder (EWP) and added with five kinds of freeze drying protectant (FDP). Effects of FDP on growth and acid production of LAB were investigated. Effects of FDP on organoleptic properties of LAB fermented food were also studied. (1) Some of FDPs showed protective effect against damage to Lactobacillus acidophilus in LAB fermented food during freeze drying, while FDP did not show any protective effect against damage to L. acidophilus during freezing. This protective effect differed with substrate and concentration of FDP (2) Optimum concentration of Tween 80 and ascorbate added to milk sample was 0.2 % (W/V) and 1 %(W/V), respectively. Optimum concentration of raffinose and ascorbate added to EWP sample was 3 %(W/V) and 1 %(W/V), respectively (3) Among FDPs added to L. casei fermented food, raffinose and ascorbate added to EWP sample showed FDP effect. Among FDPs added to L. delbrueckii fermented food, raffinose added to EWP sample showed FDP effect. (4) Samples added with MSG showed MSG taste. Milk sample added with ascorbate showed slightly more acid taste than reference sample, while taste of EWP sample added with ascobate did not differ with reference sample. Tween 80 added to milk sample or EWP sample improved texture of LAB fermented food.

• Plant Journal
• /
• v.7 no.3
• /
• pp.42-47
• /
• 2011

One of domestic power generation companies, Korea East-West Power Corporation(EWP) had no performance in overseas business just two short years ago. However, EWP has accomplished breakthrough results with the profit of KRW 17.8 billion in 2010, only overseas business part. With overseas power plant growing fast, there is a possibility that EWP may face the limitation of sustainable growth with the current low income structure, which is mainly focused on commissioning and power plant management. Accordingly, this study was made on overseas biomass plant business participation plan through the establishment of joint venture. The characteristics of a joint venture establishment was searched, choosing business partner; the ideas of how to organize a joint venture was drawn, what the role of each partner in joint venture is, and what proper capital share is; and chose business field, considering changing global energy mix, renewable energy market scale, and growth prospects. Considering government policy for renewable energy vitalization and renewable energy market share, We chose the European union as a market to which our business entered.