• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• 한국신재생에너지학회:학술대회논문집
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• 2011.05a
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• pp.187.2-187.2
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• 2011

태양광산업의 value chain중 up-stream쪽인 고순도 실리콘산업은 셀, 모듈, 시스템 쪽에 비하여 영업 이익률이나 부가가치 측면에서 매우 높은 성장성을 현재 보여주고 있으며 최근 원자력산업의 안전성 문제가 대두됨으로 인하여 태양광수요가 전 세계적으로 증대되는 경향을 나타내어 태양광용 실리콘의 수요가 확대됨과 아울러 spot시장에서의 가격 또한 상승하고 있다. 이런 관점에서 잉곳 및 웨이퍼 가공 중에 발생하는 고순도 실리콘 폐기물의 재활용 이 다시 주목받고 있다. 태양전지 웨이퍼(wafer)용 소재는 6N급 이상의 결정질 실리콘 잉곳(ingot)이 주를 이루며, 고효율의 셀을 제조하기 위해서 단결정 실리콘 잉곳이 많이 사용된다. 실리콘 단결정을 육성하는 방법에는 Floating zone 법, Czochralski 법, Bridgeman 법, CVD 등 매우 다양하다. 이 중 Czochralski 법은 전체 생산량의 대부분을 차지하고 있는 방법으로, 용융액에서 결정을 인상하여 ingot을 제작하는 방법이다. 그러나 대량의 전기에너지를 소비하여 제작되는 고순도의 실리콘 단결정 잉곳은 후 가공공정에서 그 절반 이상이 분말(powder) 및 슬러지(sludge)로 폐기되므로, 자원의 재활용 및 환경오염 측면에서 주요과제가 되고 있다. Czochralski 법으로 제작된 ingot의 경우 그 표면이 매끄럽지 못하여, 웨이퍼 단위의 가공 시 형태가 진원이 될 수 있도록 표면을 미리 연마(grinding)하는데, 이때에도 미세 분말이 다량 발생하게 된다. 본 연구에서는 이러한 고순도 단결정 실리콘 ingot의 연마 가공공정에서 발생한 미세 분말을 용해하여 보았다. 진공 챔버(chamber) 내부에 유도가열 코일과 냉도가니로 구성된 장비를 통해 전자기유도가열을 이용하여 실리콘 분말 폐기물을 용해하고, 그 시편을 ICP-MS 및 비저항 측정을 통해 분말 의 특성을 조사하여 재활용 가능성을 검토해 보았다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.253-253
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• 2017

Recently, strong interest in the well-being and healthy food trends lead a spreading of rice processing products such as rice noodles, rice breads, and rice cakes. However, most of rice varieties developed in Korea showed very limited processing properties in processing of noodles compare to that of wheat flour. Moreover, low competitiveness as a raw processing materials due to high price give poor evaluations for rice noodles processing. To cope those barriers, 'Saemimyeon' a Tongil type high yielding variety with a high amylose contents was developed in RDA. 'Saemimyeon' showed about 10~32 % of increase in yield as 7.08MT/ha and 26.7% of high amylose contents together with easy grinding property of 65.7% of high chalkiness ratio. The both of milled as well as brown rice of 'Saemimyeon' were well fit for processing properties in rice pasta where the contents of rice flour for rice pasta was 99% (1% of Tapioka starch was intermixed in to the rice flour). A spaghetti type for wet noodles and macaroni type for dry noodles were developed, respectively. Each of pasta were showed relatively more or less an equal quality and panel test compare to that of durum wheat pasta products. Finally, rice pasta products could suggest an alternative idea for a new rice processing items where rice noodles market was stagnant.

• Journal of the Korean Society for Precision Engineering
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• v.25 no.12
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• pp.125-131
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• 2008

In the past, precision optical glass lenses were produced through multiple processes such as grinding and polishing, but mass production of aspheric lenses requiring high accuracy and having complex profile was rather difficult. In such a background, the high-precision optical GMP processes were developed with an eye to mass production of precision optical glass parts by molding press. Generally because the forming stage in a GMP process is operated at high temperature above $570^{\circ}C$, thermal stresses and deformations are generated in the aspheric glass lens mold that is used in GMP process. Thermal stresses and deformations have negative influences on the quality of a glass lens and mold, especially the height of the deformed glass lens will be different from the height of designed glass lens. To prevent the problems of a glass lens mold and the glass lens, it is very important that the thermal stresses and deformations of a glass lens mold at high forming temperature are considered at the glass molds design step. In this study as a fundamental study to develop the molds used in an aspheric glass lens fabrication, a heat transfer and a thermal stress analysis were carried out for the case of one cavity glass lens mold used in progressive GMP process. Finally using analysis results, it was predicted the height of thermally deformed guide ring and calculated the height of the guide ring to be modified, $64.5{\mu}m$. This result was referred to design the glass lens molds for GMP process in production field.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2003.11a
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• pp.202-206
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• 2003

In this study, a modified bituminization technology has been developed, which needs no grinding of the granular resin waste, and enables the solid form to keep its shape stability as good as that of a cemented solid from Also, the study intended to apply the developed technology to the practical treatment of radioactive resin waste. In the experiment, the granular type resin was used and the straight-run distillation bitumen with penetration rate 60/70 was used as the solidifying agent. The PE was used as the additive. The shape stability increased remarkably with the additive of PE, which act as a binder in the solid form. The shape of the solid form was maintained without failure during the long-term exposure test when the additive content of spent PE is more than 10wt%. The proper ranges of bitumen content, PE content and operating temperature are 30-50wt%, 10-20wt% and $180^{\circ}C$ respectively. The bituminized solid form of radioactive resin waste by the technology of this study has the remarkably superior quality than the conventional solid forms, partially for the shape stability.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.218-230
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• 2011

The purpose of this study was to increase the consumption of rice rich in dietary fiber, Goami, substituted for flour in making morning buns. Goami powder was prepared in different particle sizes by grinding 5 min. 10 min. 15 min. 20 min. To determine the optimal water quantity of Goami powder dough for morning buns, the hardness of the flour and the Goami powder dough was measured. The appropriate water quantity of Goami powder morning buns was set at 119 mL ~ 218 mL. GB4 had the highest fermentation rate after 60 mim. fermentation. The volume index of the flour morning buns was the highest. The flour morning buns and GB4 showed about the same hardness. The L-values of flour morning buns were higher than those of the Goami powder morning buns. In the sensory evaluation, the overall preference was the highest in the flour morning buns. Among the Goami powder morning buns, GB3 and GB4, grinded for 15 min., were the most preferred.

• Korean Journal of Construction Engineering and Management
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• v.6 no.4 s.26
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• pp.142-151
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• 2005

Several advanced countries have been continually developed PHC pile cutting automation machines for improving productivity, safety and quality of the conventional PHC pile cutting work. However, the target work of the previously developed PHC pile cutting automation machines is only crushing the head of PHC pile. Dangerous grinding work is still performed by workers with seven inch hand grinder. In domestic construction industry, the PHC pile cutting work is usually performed by a crusher and three to four skilled workers. Recent analysis results of the PHC pile cutting work reveal that it frequently makes a lot of cracks which significantly reduce the strength of the pile and is labor-intensive work. The primary objective of this study is to propose the end-effector which can effectively break PHC pile without any longitudinal cracks and to develop an automated pile cutting machine having unified grinder and crusher parts through a wide variety of laboratory and field tests. It is anticipated that the development of the automated pile cutting machine would be able to bring improvements in safety, productivity, quality as well as cost saving.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.109-119
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• 2002

Rice production in Korea began to rise significantly after 1970. Rice is the dominant food in Korea and most of the rice production (about 95%) is consumed as cooked rice. it provides over 4,000Kj of energy per capita per day. Apparent rice availability in 2000, 93.6Kg of milled rice per person annually. The non-allergenic character of rice offers a sound basis for development of products for markets for all age groups. Whole grains are washed rice, coated rice, enriched rice in Korea. Utilization of rice as food can be categorized three categories in Korea; direct food use, processed foods, and brewing. Rice for direct consumption include regular whole grain, precooked rice, brown rice and specialty products such as aseptic cooked rice, retort cooked rice and rice burger. Rice used for processed foods includes that for cereal, soup, baby food, snack, cake, noodle, brown rice tea, and minor unclassified uses. Rice use for brewing is for the production of fermented rice wine. The use of rice for direct food is by for the greatest of the three uses. Although direct food accounts for the largest domestic consumption, a significant quantity of rice is used in processed products. The use of rice by-products as human food should not be over looked. Utilization of by products(rice germ, rice bran) requires a specialized technology. Typical type of rice is black rice. When cooked, black rice gives a black color to cooked rice. Glutinous rice performs specific functions in several commercial products such as dessert, gravis, cake and snack. Rice starch production is quite limited because of the high cost of making of starch. Rice processed products in Korea are occupied small parts of total rice production compared to Japan. Rice cake (Garadog) is the principal from of rice product consumed in Korea. Rice cake and snack is usually prepared from non-glutinous milled by washing, grinding, steaming, cooling and packaging. Rice cake will be continued to be a major rice product in Korea. Rice products represent a means to study variety differences in rice grain quality, since the processing magnifies differences not normally detected from more boiling. Recently, rice processing companies in Korea are about 400 ones which uses rice about 160,000tons. New rice processed products and modified traditional products must be developed and diversified with high quality and processing properties of rice processed products are improved.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.5
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• pp.799-810
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• 2022

Welding work is a production work method widely used throughout the industry, and various types of welding technologies exist. In addition, many methods are being studied to automate these welding operations using robots, but in the ship manufacturing field, welding such as painting, cutting, and grinding is also the most common operation, but the manual operation ratio is higher than in other industries. Such a high manual labor ratio in the field of ship manufacturing not only causes quality problems and production delays according to the skill of workers, but also causes problems in the supply and demand of manpower. Therefore, this paper analyzed the reason why the automation rate is low in welding work at ship manufacturing sites compared to other industries, and analyzed the production process and field environment for small and medium-sized ship manufacturing companies that repeatedly manufactured with a small quantity production method. Based on the analysis results, it is intended to propose a robot system that can easily move between workplaces and secure uniform welding quality and productivity by collaborating simple welding tasks with humans. Finally, the simulation environment is constructed and analyzed to secure the suitability of robot system application to current production site environment, work process, and productivity, rather than to develop and apply the proposed robot system. Through such pre-simulation and robot system suitability analysis, it is expected to reduce trial and error that may occur in actual field installation and operation, and to improve the possibility of robot application and positive perception of robot system at ship manufacturing sites.