• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.390-393
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• 2005

he FPCs(Flexible Printed Circuit) are currently used in several electronic products like digital cameras, cellular phones because of flexible material characteristics. Because the FPC is usually small size and flexible, only one FPC should not enter chip mounting process, instead, several FPCs is placed on the large rigid pallette and go to the chip mounting process. Currently the job of mounting FPC on the pallette is carried by totally manual way. Thus, the goals of the research is develop the automatic machine of FPC mounting on pallette using vision alignment. The procedure of operating machine is firstly to measure alignment error of FPC, correct alignment errors, and finally mount well-aligned FPC on the pallette. The vision technology is used to measure alignment error accurately, and precision motion control is used in correcting errors nd mounting FPC. The two picker heads handling two FPC together is used to increase the productivity.

• Journal of electromagnetic engineering and science
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• v.17 no.4
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• pp.241-243
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• 2017

In this paper, we have presented an equation for estimating the gain of a Fabry-Perot cavity (FPC) antenna with a finite dimension. When an FPC antenna has an infinite dimension and its height is half of a wavelength, the maximum gain of that FPC antenna can be obtained theoretically. If the FPC antenna does not have a dimension sufficient for multiple reflections between a partially reflective surface (PRS) and the ground, its gain must be less than that of an FPC antenna that has an infinite dimension. In addition, the gain of an FPC antenna increases as the dimension of a PRS increases and becomes saturated from a specific dimension. The specific dimension where the gain starts to saturate also gets larger as the reflection magnitude of the PRS becomes closer to one. Thus, it would be convenient to have a gain equation when considering the dimension of an FPC antenna in order to estimate the exact gain of the FPC antenna with a specific dimension. A gain versus the dimension of the FPC antenna for various reflection magnitudes of PRS has been simulated, and the modified gain equation is produced through the curve fitting of the full-wave simulation results. The resulting empirical gain equation of an FPC antenna whose PRS dimension is larger than $1.5{\lambda}_0$ has been obtained.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.269-276
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• 1983

Experiments were performed to study the rheological and baking properties of bread fortified with various amounts of filefish protein concentrate (FPC). Doughs were prepared from mixtures containing wheat flour and 5,10,15 and 20% of FPC. Standard methods were used to evaluate the rheology of doughs and characteristics of bread. The results were as follows. 1. The water absorption of the fortified doughs increased as FPC increased. FPC caused an increase in development time and stability as measured by Farinograph. 2. In the extensigraph test, FPC yielded a decrease in extensibility and an increase in resistance to extension. 3. Baking tests demonstrated that addition of FPC decreased the volume of loaf and made the crumb darker and coarser. 4. Additional tests were made to examine effect of sodium stearoyl lactylate (SSL) added at 0.25, 0.50, 1.00 and 2.00% on doughs containing 10% headed & gutted FPC. The most appropriate amount of SSL as an additive was 0.5%. 5. In the farinograph, adding 0.5% SSL could delay dough development time and greatly increase stability. 6. When 0.5% SSL was added on doughs containing 5,10,15 and 20% headed & gutted FPC, baking quality was greatly improved. The breads containing up to 10% were acceptable by the addition of SSL, but not in higher level of FPC. 7. The results of sensory evaluations of bread showed that the color, texture and taste of bread containing 5% whole FPC and 5, 10% headed & gutted FPC were reasonably gacceptable.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.252-261
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• 1983

Isopropyl alcohol extracted filefish protein concentrate (FPC) and NaOH hydrolyzed filefish protein isolate (FPI) were used for the investigation on the effect of processing conditions on the molecular distribution and functional properties. The molecular distribution of FPC on polyacrylamide gel showed a resemblance to that of fish muscle, but that of alkaline hydrolyzed FPI showed the severe degradation of protein. The content of several amino acids in FPI were lower than those of FPC. The pepsin digestibility of the FPC dried at high temperature was relatively high. FPC didn't exhibit a significant difference in nitrogen solubility at the pH range of 3.0-9.0, while FPI showed a wide difference with the pH change. FPI was more suspensible and rehydrated in water than FPC. Although the aeration capacity of FPI was very low, foam viscosity was higher than that of FPC. In contrast with aeration capacity, FPI presented higher emulsion capacity and lower emulsion viscosity than FPC. The size of fat globule in the emulsion of FPC was larger than that of FPI. In general, most functional properties decreased with the increment in drying temperature, except water holding capacity.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.6 no.3
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• pp.24-30
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• 2007

The FPCs(Flexible Printed Circuit) are currently used in several electronic products like digital cameras, cellular phones because of flexible material characteristics. Because the FPC is usually small size and flexible, only one FPC should not enter chip mounting process, instead, several FPCs are placed on the large rigid pallette and enter into the chip mounting process. Currently the job of mounting FPC on the pallette is carried by totally manual way. Thus, the goals of the research is develop the automatic machine of FPC mounting on pallette using vision alignment. Instead of using two cameras or using moving one camera, the proposed vision system with only one fixed camera is adopted. Moreover, the two picker heads which can handle two FPCs simultaneously are used to make process time shortened. The procedure of operation is firstly to measure alignment error of FPC, correct alignment errors, and finally mount well-aligned FPC on the pallette. The vision technology is used to measure alignment error accurately, and precision motion control is used in correcting errors and mounting FPC.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.99-103
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• 1976

농축생선단백질(Fish Protein Concentrate, FPC)로 보충된 국수의 영양가를 연구하기 위하여 25일된 쥐를 사용하여 4주 동안 동물 실험을 하였다. 각각 10마리씩 네 group으로 나누어 0, 10, 15% FPC와 표준 casein diets를 주고 매일 섭취량을 기록하고, 매주 동물의 체중을 재서 Protein Efficiency Ratio (PER)를 계산함으로써 단백질의 질(質)을 평가하였다. 4주 후에 동물의 간을 취하여 수분과 지방의 양을 측정하였다. 또한 농축생선 단백질로 보충된 국수가 음식으로서의 적응도를 측정하기 위하여 어른 10명과 아이들 5명에게 관능 검사를 실시하였다. FPC 15% diet group의 체중은 4주 동안에 157.2g이 증가했고, FPC 10%는 135.7g, casein은 103.0g, FPC 0%(plain noodle)은 25.8g 밖에 되지 않았다. 이것들의 PER은 FPC 15% diet group 이 3.83으로 제일 높았고, 다음이 FPC 10%로 3.35였고, casein은 이보다 낮은 3.31이였다. 간의 지방양은 FPC 15% diet group이 2.94%로 제일 낮았으며, FPC 10%가 3.98%, casein이 5.57%의 순서였다. 지방의 양이 적을수록 단백질의 질(質)이 높다는 것을 말하며, 5%정도가 보통이다. PER, 동물의 체중과 지방의 양으로 단백질의 질(質)을 측정한 결과 FPC 15% 국수가 질(質)이 제일 좋다는 것이 판명되었다. 관능검사 결과 전체적 계수는 FPC 15% 국수가 제일 낮은 2.7 (1.0에서 5.0까지 사용)이고 다음이 FPC 10% 국수로 3.5였으나 plain noodle만 못하였다. 특히 색갈(color)에 많은 차이를 보였기 때문이며, 맛(flavor)과 질(texture)에는 별 차이가 없었다. FPC 15% 국수는 색갈이 plain noodle에 비해 검은 편이였으나 모밀국수 보다는 색갈이 희므로 그렇게 문제가 될것 같지는 않다. 어린 아이들에게는 닭 국물에 국수를 넣어 주였더니 라면과 맛이 비슷해 아주 좋아했다.

• The Journal of Fisheries Business Administration
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• v.55 no.2
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• pp.17-37
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• 2024

In this study, the effect of Distribution efficiency through the fishery production base distribution center (FPC) on the production site board facility was studied. FPC is a new distribution system for Korean fishery products that has been promoted in earnest since 2012, and in this study, the effect before and after the introduction of FPC was analyzed using the DID (Difference in Difference) model for the effect of FPC in the fishery industry. The results of analysis shows that in the case of Wando Geumil FPC, the volume and unit price of consignment sales decreased during the analysis period, which was statistically significant. In the case of Sokcho FPC, the volume of consignment sales decreased during the analysis period, which was statistically insignificant. But the unit price of consignment sales rose during the analysis period, which was statistically significant. In the case of Gyeongju FPC, the volume of consignment sales increased during the analysis period, which was statistically significant at the 90% confidence level. But the unit price of consignment sales fell during the analysis period, which was statistically significant.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.132-138
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• 1998

To improve functional properties and enhance application of FPC in food industry, modified salmon FPC with enzyme treatment was produced and its general properties were investigated. Salmon FPC has over $84\%$ of protein and less than $0.18\%$ of lipid. Solubilities of FPC extracted with IPA and ethanol were very poor as less than $3\%$ in every pH range. In case of enzyme : substrate ratio of 1 : 100, degree of hydrolysis significantly increased until 4 hours and then slightly increased. No considerable differences were observed in general components of hydrolysates. Results of SDS-PAGE showed one unique band in each case and their molecular weight was less than 6,500. The flow properties of hydrolysates showed newtonian flow. Whiteness of hydrolysates were higher than that of salmon FPC as $5\~7$. There was no significant differences in the amount of peptide, but that of free amino acid slightly increased from 0.17 to 0.21 mg/ml.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.262-268
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• 1983

Properties of noodle prepared with FPC and wheat flour were investigated, and the results were summarized as follows: 1. Farinogram showed that the water absorption ratio and dough development time increased as the mixing level of FPC to wheat flour increased. 2. Amylogram showed that the maximum viscosity of the composite flour decreased as the content of FPC increased. 3. In the textural parameters, such as hardness, cohesiveness and gumminess of noodles, there were no marked differences between wheat flour and cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour. 4. Regarding weight and volume of the cooked noodles, those of cooked noodles from the composite flour of 3% or 5% FPC-97% or 95% wheat flour were similar to wheat flour alone. As the content of FPC in noodle increased, however, those of cooked noodles slightly decreased, and soup turbidity increased. 5. Results of sensory evaluations showed that the noodle from the composite flour of 3% FPC-97 wheat flour appeared to be the most acceptable, and the noodles from the composite flour of 5% or 7% FPC-95% or 93% wheat flour were judged as acceptable as the wheat flour alone.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.204.2-204.2
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• 2012

FPC (Fine-guiding and astroPhysics Camera)는 일본 ISAS/JAXA, 유럽 ESA에서 공동 개발하는 대형적외선우주망원경 SPICA (Space Infrared Telescope for Cosmology and Astrophysics)에 탑재하기 위하여 천문연이 주도하는 한국의 컨소시움에서 개발을 추진하고 있는 정밀 근적외선 카메라이다. FPC는 과학적 목적을 위한 FPC-S와 정밀 자세결정을 위한 FPC-G로 이루어져 있으며 관측 파장 대역은 0.7-5 um이다. FPC-G는 0.05 각초의 초정밀 자세 결정을 위한 기능을 갖추고 있으며, FPC-S는 선형변화필터 LVF (Linear Variable Filter) 등을 사용하여 Pop III stars, High-redshift 영역에서의 별탄생 및 은하 진화 과정에 대한 연구를 수행할 수 있다. FPC는 상대적으로 시스템 자원을 덜 소모하기 때문에, 다른 중 적외선 원적외선 기기와 동시 관측이 가능하다. 다른 기기들과의 잘 짜여진 협력 관측을 통하여, FPC의 활용도를 높일 계획이다.