• Title/Summary/Keyword: Group Technology

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1D CNN 알고리즘 기반의 가속도 데이터를 이용한 머시닝 센터의 고장 분류 기법 연구 (A Study on Fault Classification of Machining Center using Acceleration Data Based on 1D CNN Algorithm)

  • 김지욱;장진석;양민석;강지헌;김건우;조용재;이재욱
    • 한국기계가공학회지
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    • 제18권9호
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    • pp.29-35
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    • 2019
  • The structure of the machinery industry due to the 4th industrial revolution is changing from precision and durability to intelligent and smart machinery through sensing and interconnection(IoT). There is a growing need for research on prognostics and health management(PHM) that can prevent abnormalities in processing machines and accurately predict and diagnose conditions. PHM is a technology that monitors the condition of a mechanical system, diagnoses signs of failure, and predicts the remaining life of the object. In this study, the vibration generated during machining is measured and a classification algorithm for normal and fault signals is developed. Arbitrary fault signal is collected by changing the conditions of un stable supply cutting oil and fixing jig. The signal processing is performed to apply the measured signal to the learning model. The sampling rate is changed for high speed operation and performed machine learning using raw signal without FFT. The fault classification algorithm for 1D convolution neural network composed of 2 convolution layers is developed.

무선 기술의 사용이 분산 집단의사결정에 미치는 영향 연구 (The Effects of Wireless Technology on Distributed Group Decision-Making Practices)

  • 권오병;김태경;김충련
    • Asia pacific journal of information systems
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    • 제12권2호
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    • pp.119-135
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    • 2002
  • Those making decisions are no longer located in the same workplace. Wireless technology appears promising as a method to promote group performance in circumstances dependent on time, but not member proximity. However, the success of wireless technology in group decision-making situations has not yet been proven. This paper seeks to learn whether wireless technology affects the performance of group decision-making tasks that should be resolved urgently and/or sources of idea are disconnected with on-line network.

Research of the TFT-LCD Photosensitive Resist Thickness

  • Zhang, Mi;Xue, Jian She;Wang, Wei;Park, Chun-Bae;Koh, Jai-Wan;Zhang, Zhi-Min
    • 한국정보디스플레이학회:학술대회논문집
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    • 한국정보디스플레이학회 2008년도 International Meeting on Information Display
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    • pp.1269-1271
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    • 2008
  • We find some array mura are caused by S/D bridge or channel open in 4 mask process. The gray tone PR thickness non-uniformity is the main reason of these defects. By the adjustment of exposure and dry etch parameters, S/D bridge and channel open ratio drops by 10.87%.

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Learning Curve를 이용한 G.T형 생산성향상 모델 구축 (The Construction of Productivity Improvement Model with Group Technology Style through the Utilization of Learning curve)

  • 윤상원;신용백
    • 산업경영시스템학회지
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    • 제15권26호
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    • pp.77-84
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    • 1992
  • This paper constructs Croup Technology process-based learning curve model adjusted to a Group Technology environment which accounts for shared learning that occurs when multiple products utilize some of the same process steps. Through this constructed model, the estimated times and productivity of labor calculated by the Group Technology process-based learning curve model are compared with those generated by employing product-based 1 earning curve model. For sensitivity analysis of the model, the impact of learning rate and the ordered production quantity on the ratio differences between Group Technology process-based learning curve model and product-based learning curve model are examined. These results indicate the critical importance of employing Group Technology process-based learning curve model when a process spans multiple products.

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Quality Characteristics of Korean Native Pigs Slaughtered at Commercial Market Weight

  • Ryou, H.G.;Hah, K.H.;Park, K.H.;Ha, G.H.;Kang, S.M.;Jin, S.K.;Kim, I.S.
    • 한국축산식품학회:학술대회논문집
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    • 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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    • pp.159-163
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    • 2005
  • Ninety KNP were divided into three group by differential market weight(20 of each group): Live weight of Group 1(G 1), Group 2(G 2) and Group 3(G 3) were 50-59kg, 60-69kg, 70-80kg, respectively. Values of pH and shear force showed an increase, while cooking loss showed decreased with increased weight. In color analysis, $a^{\ast}$ value in meat and $b^{\ast}$ value in backfat of KNP showed higher as slaughter weight increased. Slaughter weight did not significantly affect the fatty acid composition of subcutaneous fat of KNP. With the exception of oleic acid in intermuscular fat, there were no significant weight-dependent differences in the fatty acid profiles.

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