• 대한전기학회논문지
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• 제35권1호
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• pp.8-16
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• 1986

For digital process control, a low order discrete time modeling method is suggested and a direct digital control algorithm has been developed. The modeling method maintains process order of 3, while the sampling rate is doubled for fast response. With easy calculation it is possible to compute the model parameters and the controller gains. Controller tuning is possible on the spot. Simulation results show that this method has better performance than the deadbeat control agorithm.

• 산업공학
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• 제11권2호
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• pp.177-190
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• 1998

The work-order performs an important role in make-to-order production. The development of work-order system in this production is more complex than work-order system in planing production. To construct work-order system, load of directors for work-order must be decreased, and production management between scheduling of master plan and current workshop conditions must be considered. In this study, we grasped troubles in present work-order system and flows of information for work order. Using these results are made database schemas and data flow diagrams for effective development of work-order system. And then, for successful establishment of work-order system and actual use of directors, we considered systematic and easy user-interface. For a case study, development procedures of work-order system are presented for plant factory.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2003년도 추계학술대회
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• pp.129-142
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• 2003

The SCM is that Supply Chain Network is Promptly and Voluntarily Optimized in Unstable Market Change Environment. The Cash flow Efficiency of Hole Supply Chain Network is Improved by Changing the Information and Changing the Foundation of Business Processes. The Role of WMS has been Changing Importantly with the Introduction of SCM. WMS Needed to Change to the Information Center in Order to Change Information in Real Time and the WMS of Information Storing in Order to Support an Idea Decision. This Development was Defined about the Importance of WMS in SCM Environment. The Criterion of Valuation is Normally Measured Time between Taking a Order Receive and Bringing the Items to Customer. The Decreasing Move Time of Order Picker in Warehouse is Directly Influence to the Job Execution. So, this Research is Defined about the Optimized Route of Order Picker and Suggests Algorithm. To do this, Past Algorithm is Studied. It's Easy to Introduce and this Study is Looking for Method about the Noticing of Order Picker. The Algorithm will Improve to be Adapt to Standard Process System.

• 산업경영시스템학회지
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• 제16권28호
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• pp.9-19
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• 1993

We present a production planning and control system suitable for small to medium sized, order-based companies producing special gases of small-quantity. The proposed system uses cards each of which represents individual unit of order. The components and procedure of the system are described in detail. The proposed system is easy to implement because it visualizes the amount and distribution of the received orders; and requires minimum aid of computer.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 1998년도 The 12th Asia Quality Management Symposium* Total Quality Management for Restoring Competitiveness
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• pp.413-418
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• 1998

In order to improve labor productivity in plants, it is important to grasp the existing problems there. But it is not easy for all the people in charge to have the same level understanding to those. This article suggests an approach to tackle with this situation by using various visualization techniques.

• 한국철도학회:학술대회논문집
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• 한국철도학회 1999년도 추계학술대회 논문집
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• pp.430-436
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• 1999

In this study, Bolsterless bogie with col spring suspension for KNR new electric locomotive developed by Daewoo Heavy Indutries LTD is introduced. Bogie is designed in order to have good ride comfort in high speed and easy maintenance and proved by the running test performed in korean railroad for 1 years.

• 한국식품영양학회지
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• 제27권6호
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• pp.1043-1050
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• 2014

The purpose of this study was to analyze middle students' carbonated beverages selection and consumption behaviors depending on their food-related lifestyle. Data was collected from 307 middle students in Incheon region through a self-administered questionnaire. According to the results of the factor analysis, food-related lifestyle showed that the average is more than 3.0, 0.800 in Cronbach alpha coefficient. There were significant differences in carbonated beverages preference according to health seeking, easy seeking, popularity seeking, and safety seeking type (p<0.05). Also easy seeking and popularity seeking type lifestyle showed significant differences in the reason to drink carbonated drinks (p<0.05), especially school canteen amenities tended to pursue the highest fashion. A significant significance positive result of the consumption of carbonated beverages (p<0.01) was shown for the easy seeking type. A significant positive result of the consumption of carbonated beverages (p<0.01) was shown for the taste seeking and safety seeking type. Analysis of the relationship between carbonated beverage consumption, and form factor showed a high correlation coefficient of 0.617 and with brand design, while the taste and the price were (p<0.05) 0.446, and 0.437 in order to design and calories, respectively.

• 한국정보통신학회논문지
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• 제8권8호
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• pp.1790-1795
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• 2004

본 논문에서는 다중 사용자가 컴퓨터 시스템을 이용하려는 사용자의 적법성을 확인하는 방법을 개선하기 위하여 타인의 관찰로부터 노출되기 쉬운 패스워드의 약점들을 보안하고, 시스템의 안전성을 높이기 위한 SPS(Secure Password System)라는 패스워드 시스템을 제안하였다. SPS는 쉬운 구현과 낮은 비용을 포함한 전통적 패스워드 시스템의 대부분의 이점들을 받아들였고, 또한 전통적 패스워드 시스템에 쉽게 이식될 수 있다. 제안한 SPS는 실험 결과 침입자의 온라인 사전적 공격과, 클라이언트에서의 패스워드 노출에 대해 높은 안전성을 보였다

• 복식
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• 제58권4호
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• pp.99-112
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• 2008

The aim of the study was to look into the construction methods of historical corsetry and compare them with the construction methods of corsetry today. Through a comparative study, it was concluded that the design, material, sewing and functions of corsetry of a certain period are sum of the clothing techniques and fashion of the time. Corset was first appeared at the end of the 16th century. It has been through many changes in terms of items, materials, patterns, sewing methods in order to make right silhouettes of the time. Now corsetry has been developed into various items such as waist nipper, all-in-one, nipper bra, and girdle. All these items have a common purpose, that is to improve the body shape. The corsetry of the past was made of non stretchable materials, so they used to restrict body movements, and required individual fitting several times. Due to the development of thin durable stretchable fabrics, functional bones, and advanced sewing machines, construction methods of seam, hem and opening are simplified compare to their predecessors. Consequently corsetry became less weighted, easy to wear, easy to wash and easy to mass produce. Yet they have consistency in sewing techniques such as using bones or wires to support bodice shape, using durable twill fabrics over plain for attractive body shapes.

• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.