• Journal of applied mathematics & informatics
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• v.42 no.2
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• pp.379-390
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• 2024

This study proposes a fuzzy inventory model for managing large-scale production, incorporating cost considerations. The model accounts for two types of expenditure scenarios-parametric and exponential. Uncertainty surrounds holding costs, setup costs, and demand rates. The approach considers a supply chain system with a complex manufacturing process, factoring in transportation costs based on the quantity of goods and distance between the supplier and retailer. The initial crisp model is then transformed into a fuzzy simulation, incorporating specific fuzzy variables affecting inventory costs. The proposed method significantly reduces overall inventory costs for the entire supply chain. Retailer demand is linked to inventory levels, and vendor/distributor storage deteriorates over time. The fuzzy condition assumes hexagonal variables for all associated factors. The study employs the signed distance method for defuzzification to determine the optimal order quantity with hexagonal fuzzy numbers. Mathematical examples are provided to illustrate the practicality of the proposed approach.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.192-198
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• 2006

This study was carried out to investigate the effect of ultrasonic wave scanning on the quality of fried chicken breast. The ultrasonic wave scanning time was 0(US-0), 3(US-3), 7(US-7) and 10(US-10) minutes, no respective comparison here. The moisture of raw breast was higher than that of flied chicken, while the crude protein, fat and ash of fried chicken were higher than those of raw breast(p<0.05). The moisture content was influenced by the ultrasonic waves scanning, but the crude protein, fat and ash were not. The $L^*$(lightness) and $b^*$(yellowness) values of fried chicken were higher than those of raw breast but the $a^*$(redness) value of raw breast was higher than that of fried chicken. The $L^*$ value was lowest in US-0, while the $a^*$ value was not significantly different and the $b^*$ value was lowest in US-7 among the fried chicken samples(p<0.05). The fried chicken was not influenced by the ultrasonic wave scanning, indicating that the longer scanning time increased the water holding capacity. The pH ranged from 6.54 to 6.93, and the calorie of fried was higher than that of raw breast, but was not influenced by the ultrasonic wave scanning time. The VBN content ranged from 8.73 to 12.3 mg%. The TBARS value of raw breast was lower than that of flied chicken and was not influenced by the ultrasonic wave scanning time. Total amino acid was highest in raw breast and lowest in US-3(p<0.05). The taste, texture and juiciness were superior with increasing scanning time, but flavor and Palatability were not significantly different among the fried chicken samples(p<0.05).

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38A no.8
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• pp.688-696
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• 2013

In wireless sensor networks, real-time applications have to ensure the timely delivery of real-time data. Recently, OMLRP (On-demand Multi-hop Look-ahead Routing Protocol) has been proposed to improve the timeliness of wireless sensor networks. The protocol needs initialization time to establish multi-hop information based routing path because it performs incremental look-ahead of the information. Consequently, the protocol deteriorates DDSR (Deadline Delivery Success Ratio) as an event moves because it takes little consideration of event mobility. In this paper, we proposed a Real-time Routing for Events Mobility (RREM) which exploits a data redirection in order to improve the DDSR of moving events. Instead of recollecting muti-hop look-ahead information, the RREM redirects the data to a sensor node holding the information collected in a previous round. We verify the timeliness and energy efficiency of RREM using various MatLab simulations.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.

• Journal of IKEEE
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• v.20 no.3
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• pp.295-298
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• 2016

In this paper, we analysed the properties of the conventional ESD protection devices such as SCR, MVSCR, LVTSCR. The electrical characteristics and the turn-on time properties are simulated by Synopsys T-CAD simulator. As the results, the devices have the holding voltages between 2V and 3V, and the trigger voltage of about 20V with SCR, of about 12V with MVSCR, of about 9V with LVTSCR. The results of the simulation for the turn-on time properties are 2.8ns of SCR, 2.2ns of MVSCR, 2.0ns of LVTSCR. Thus, we prove that LVTSCR has the shortest turn-on time. However, the second breakdown currents(It2) of the devices are 7.7A of SCR, 5.5A of MVSCR, 4A of LVTSCR. This different properties have to be adapted by the operation voltages for I/O Clamps.

• Journal of Korea Foundry Society
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• v.11 no.4
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• pp.331-337
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• 1991

Various test specimens were prepared by austempering low alloyed Mo-Ni-Cu ductile iron blocks of high graphite nodule count at 270, 320 or $370^{\circ}C$ for 0.5, 1, 3 or 9hrs. Tensile test, CVN impact test and plane-strain fracture toughness test(compact tension specimen of 50mm W) were done for each heat treatment condition at room temperature. X-ray diffractometer and optical microscope were used to investigate the change of microstructure and relationships between microstructure and test results. The highest retained austenite volume percent at each austempering temperature was corresponded to the highest mechanical property. The highest elongation value of 17%, U.T.S. value of 1,600 MPa or $K_{IC}$ value of 90MPa${\surd}$m were reached at each optimum condition. The best heat treatment condition for fracture toughness were 3hrs' holding time combined with the austempering temperature of 270 and $320^{\circ}C$, and 1hr's of $370^{\circ}C$.

• Journal of Korean Port Research
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• v.13 no.1
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• pp.51-64
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• 1999

This study is on the focus of the cost-effective and time-effective in the BCTOC which commenced the On Dock Termainal System in 1998 for the first time in Korea. On this process of study two categories should be considered : (1) Improvement on Business Process (2) Improvement on Information Technology. With these two accesses a new future-oriented and prospective model could be put on our hand as follows. (1) Improvement on Business Process \circled1Consistency of container In-Out Operation \circled2Simplicity of Rate appraisal \circled3Unified operation on Billing and Request (2) Improvement on Information Technology \circled1Scale up the Information Application \circled2Constructing an one-spot simultaneous Information Holding System \circled3Combination of Internet and Integrated Database System.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.260-263
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• 2003

This paper has developed the computer integration manufacturing system and Internet based tele-operations. The functions of CIMS include production planing, material requirement planning, work order generation, process control, quality control, shipping planning, warehouse and inventory management and material cost accounting.[1] In this paper focuses on the automatic warehouse control and inventory management by developing the information system as well as the Internet-based integration. The system overview is divided into three parts, the mechanical system, the computer and developed software to control and manage the information and the communication system. The mechanical system consists of the warehouse machine and forklift mobile robot controlled by programmable logic controller (PLC). The computer works on many functions such as control station interfaces with PLC, managing database and inventory, and Internet server to broadcast the inventory database to users via World Wide Web and monitoring the operation on web camera. Our scheme the inventory database can be checked easily anywhere and anytime when the users connect to the Internet. In this article, the lead-time and inventory level can be reduced therefore the holding cost and operating time is also decreased.

• Journal of Institute of Control, Robotics and Systems
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• v.13 no.10
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• pp.949-955
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• 2007

This paper proposes an efficient localization algorithm in the RFID sensor space for the precise localization of a mobile robot. The RFID sensor space consists of embedded sensors and a mobile robot. The embedded sensors, that is tags are holding the absolute position data and provide them to the robot which carries a reader and requests the absolute position fur localization. The reader, it is called as antenna usually, gets several tag data at the same time within its readable range. It takes time to read all the tags and to process the data to estimate the position, which is a major factor to deteriorate the localization accuracy. In this paper, an efficient algorithm to estimate the position and orientation of the mobile robot as quickly as possible has been proposed. Along with the algorithm, a new allocation of the tags in the RFID sensor space is also proposed to improve the localization accuracy. The proposed algorithms are demonstrated and verified through the real experiments.

• Transactions of Materials Processing
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• v.11 no.1
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• pp.45-53
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• 2002

The forming process of metal matrix composites by die casting and squeeze casting process are limited in size and dimension In term of final parts. The melt strirring method have the problems that the homogeneous distribution of the reinforcements is difficult due to the low weldability and the density difference between the molten metal and the reinforcement. The thixoforming process for metal matrix composites has numerous advantages compacted to die casting, squeeze casting and compocasting. However, for the thixofoming process, the billet with the desired volume fraction must be heated to obtain a uniform temperature distribution over the entire cross-sectional areas. To obtain the reheating conditions of composites, the particulate reinforced metal matrix composites for thixoforming were fabricated by combined stirring process which is simultaneously performed with electro-magnetic stirring and mechanical stirring process. The matrix alloy and reinforcement are used to aluminum alloy(A357) and SiCp with diameter 14, $25{\mu}m$, respectively. The microstructure characteristics were investigated by changing the volume fraction and reinforcement size. The heating conditions to obtain the uniform temperature distribution in cross section area of fabricated metal matrix composites billet are proposed with heating time, the heating temperature and the holding time.