• Journal of Welding and Joining
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• 제29권6호
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• pp.71-76
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• 2011

Submerged arc welding method from both sides is generally applied to the welding of main panel manufacturing process during ship construction. The tandem SAW method is applied to improve the productivity. The various weld defects that occur during tandem SAW method are melt through, incomplete penetration, undercut and overlap etc. It could be thought that the reasons for these defects are mainly lack of prediction ability for penetration depth and deposited metal area. In this research, total 5 kinds of welding factors for experiment like current of lead pole, voltage of lead pole, current of trail pole, voltage of trail pole and welding speed are adopted. Weld tests are carried out for the analysis of variation effects of these factors on penetration depth and deposited metal area. Based on the test and analysis results, it is possible to obtain the prediction equation for the effect of these factors on the amount of deposited metal and penetration depth. As per the verification of the results by additional tests, it is confirmed that the prediction equation, include a error margin of ${\pm}2mm$ for penetration depth and ${\pm}10mm2$ for deposited metal area.

• 대한기계학회논문집A
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• 제26권10호
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• pp.2073-2081
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• 2002

In product design and manufacturing, axiomatic design provides a systematic approach for the decision-making process. Two axioms have been defined such as the Independence Axiom and the Information Axiom. The Information Axiom states that the best design among those that satisfy the independence axiom is the one with the least information content. In other words, the best design is the one that has the highest probability of success. On the other hand, the Taguchi robust design is used in the two-step process; one is "reduce variability," and the other is "adjust the mean on the target." The two-step can be interpreted as a problem that has two FRs (functional requirements). Therefore, the Taguchi method should be used based on the satisfaction of the Independence Axiom. Common aspects exist between the Taguchi method and Axiomatic Design in that a robust design is induced. However, different characteristics are found as well. The Taguchi method does not have the design range, and the probability of success may not be enough to express robustness. Our purpose is to find the one that has the highest probability of success and the smallest variation. A new index is proposed to satisfy these conditions. The index is defined by multiplication of the robustness weight function and the probability density function. The robustness weight function has the maximum at the target value and zero at the boundary of the design range. The validity of the index is proved through various examples.gh various examples.

• 한국축산식품학회지
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• 제33권1호
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• pp.75-82
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• 2013

This study aimed to isolate lactic acid bacteria (LAB) from Kimchi and to identify suitable probiotic strain for application in fermented dairy product as a commercial starter culture. A total of 106 (LAB) strains were isolated from Kimchi collected from different regions in Korea and their phenotypic characteristics were assayed. Four isolates from MRS agar plates were selected and designated as DKL109, DKL119, DKL121 and DKL128. They were identified first by API 50 CHL kit and then 16S rRNA gene sequencing. DKL121 and DKL128 were identified as Lactobacillus paracasei and Lactobacillus casei, respectively. Other two isolates (DKL109 and DKL119) were identified as Lactobacillus plantarum. To estimate their applicability in dairy products, the characteristics including acid and bile tolerance, cold shock induced cryotolerance and enzymatic activities were determined. There was wide variation in ability of strains to acid tolerance, but no significant differences in bile tolerance, cold shock induced cryotolerance within selected strains. DKL119 and DKL121 showed the highest resistance to acid and bile and the highest ${\beta}$-galactosidase activity, respectively. When these two strains were used for yogurt preparation as a single starter culture, their viable cell counts reached to $1.0{\times}10^9CFU/mL$. Lactobacillus plantarum DKL119 showed faster acid development than commercial starter culture. Also storage trials at $10^{\circ}C$ showed that the viability of these strains was retained over 15 d. With these results, it was indicated that probiotics isolated from Kimchi can be used in yogurt manufacturing as a starter culture.

• 한국항해항만학회지
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• 제32권6호
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• pp.489-497
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• 2008

정부는 지역제조산업 육성을 목적으로 기존 부지를 개선 확장하거나 해안지역 매립을 통하여 신설하는 방향으로 산업단지조성을 위한 정책을 펼치고 있다. 따라서, 물리적 환경적인 특성의 관점에서 해안지역매립으로 인한 영향의 분석은 반드시 필요하다. 본 논문도 임해지역 국가산업단지 조성에 따른 영향을 인근 해역의 해양물리적 특성, 퇴적 및 확산 체계 변화, 해양환경 변화 등의 현상을 현장관측조사 및 수치시뮬레이션을 통하여 분석하고자 한다. 적용대상역은 울산광역시의 온산국가산업단지 인근의 해안선경계역이다. 검증을 위해 조석, 조류 및 퇴적에 관한 기존의 관측자료를 확보하였으며 일부 특정지점에서는 현장관측도 수행하였다. 검증한 모델로 실제대상해역에 적용하고 장래변화를 분석하였다.

• Advances in nano research
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• 제7권4호
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• pp.249-263
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• 2019

In the current paper, an exact solution method is carried out for analyzing the thermo-mechanical vibration of curved FG nano-beams subjected to uniform thermal environmental conditions, by considering porosity distribution via nonlocal strain gradient beam theory for the first time. Nonlocal strain gradient elasticity theory is adopted to consider the size effects in which the stress for not only the nonlocal stress field but also the strain gradients stress field is considered. It is perceived that during manufacturing of functionally graded materials (FGMs) porosities and micro-voids can be occurred inside the material. Material properties of curved porous FG nanobeam are assumed to be temperature-dependent and are supposed to vary through the thickness direction of beam which modeled via modified power-law rule. Since variation of pores along the thickness direction influences the mechanical and physical properties, porosity play a key role in the mechanical response of curved FG nano-structures. The governing equations and related boundary condition of curved porous FG nanobeam under temperature field are derived via the energy method based on Timoshenko beam theory. An analytical Navier solution procedure is utilized to achieve the natural frequencies of porous FG curved nanobeam supposed to thermal loading. The results for simpler states are confirmed with known data in the literature. The effects of various parameters such as nonlocality parameter, porosity volume fractions, thermal effect, gradient index, opening angle and aspect ratio on the natural frequency of curved FG porous nanobeam are successfully discussed. It is concluded that these parameters play key roles on the dynamic behavior of porous FG curved nanobeam. Presented numerical results can serve as benchmarks for future analyses of curve FG nanobeam with porosity phases.

• Journal of the Korean Wood Science and Technology
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• 제47권3호
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• pp.336-343
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• 2019

Effects of a novel mold inhibitor specifically for bamboo, on the properties of composite products have been confirmed in this study. The mechanical and dimensional stability properties of bamboo fiber-based composites (BFBCs) from different bamboo species were also investigated. The results showed that Burmanica Gamble possessed the highest values of modulus of elasticity (MOE) of 33.2 GPa, modulus of rupture (MOR) of 286.9 MPa, compressive strength of 182.6 MPa and shear strength of 24.0 MPa. By contrast, Phyllostochys heterocycla among all of species showed the lowest MOE of 16.3 GPa, MOR of 170.3 MPa and compressive strength of 128.9 MPa were the lowest among all of species. Moreover, there is a remarkable variation in the swelling and water absorption between the samples with 4 h and 28 h water immersion treatment, especially Phyllostachys iridenscens. Overall, the results suggested that TCIT (Tebuconazole and 3(2H)-isothiazolone) had no significant effect on the mechanical properties compared with the control condition, and it would be utilized as an antimould of BFBCs manufacturing.

• 한국식생활문화학회지
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• 제36권1호
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• pp.84-91
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• 2021

The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a⁎ value) than the puree without the peel, while yellow coloration (b⁎ value) and lightness (L⁎ value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

• Safety and Health at Work
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• 제11권4호
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• pp.405-417
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• 2020

Background: Electrical socket outlets are used continuously until a failure occurs because they have no indication of manufacturing date or exchange specifications. For this reason, 659 electrical fires related to electrical socket outlets broke out in the Republic of Korea at 2018 only, an increase year on year. To reduce electrical fires from electrical socket outlets, it is necessary to perform an accelerated test and analyze the thermal, insulation resistance, and material properties of electrical socket outlets by installation years. Methods: Thermal characteristics were investigated by measured the temperature increase of electrical socket outlets classified according to year with variation of the current level. Insulation resistance characteristics was measured according to temperature for an electrical socket outlets by their years of use. Finally, to investigate the thermal and insulation resistance characteristics in relation to outlet aging, this study analyzed electrical socket outlets' conductor surface and content, insulator weight, and thermal deformation temperature. Results: Analysis showed, regarding the thermal characteristics, that electrical socket outlet temperature rose when the current value increased. Moreover, the longer the time that had elapsed since an accelerated test and installation, the higher the electrical socket outlet temperature was. With respect to the insulation resistance properties, the accelerated test (30 years) showed that insulation resistance decreased from 110 ℃. In relation to the installation year (30 years), insulation resistance decreased from 70 ℃, which is as much as 40 ℃ lower than the result found by the accelerated test. Regarding the material properties, the longer the elapsed time since installation, the rougher the surface of conductor contact point was, and cracks increased. Conclusion: The 30-year-old electrical socket outlet exceeded the allowable temperature which is 65 ℃ of the electrical contacts at 10 A, and the insulation resistance began to decrease at 70 ℃. It is necessary to manage electrical socket outlets that have been installed for a long time.

• 한국건축시공학회지
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• 제22권6호
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• pp.577-583
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• 2022

대형 현장의 경우 다수의 레미콘사에서 콘크리트를 납품받게 되는 경우가 많으나 동일 콘크리트 배합표를 사용하더라도 재료와 제조장비의 등의 차로 인해 품질에 편차가 있을 것으로 생각된다. 하지만 그러한 검토 실적은 미비한 실정에 본 연구에서는 부산 지역의 12개 레미콘사에서 납품 받은 콘크리트를 대상으로 굳기 전 콘크리트 물성 및 압축강도, 염소이온 확산계수를 측정하였다. 굳기 전 콘크리트 물성은 기준을 만족하였고 압축강도는 설계기준 압축강도 대비 128%를 나타내었다. 염소이온 확산계수의 경우도 큰 편차없이 설계기준 압축강도별 평균값을 도출할 수 있었다. 압축강도는 강도가 높을수록 편차가 컸으며 염소이온 확산계수는 강도가 낮을수록 편차가 큰 경향을 파악할 수 있었다.

• 한국식품영양학회지
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• 제35권6호
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• pp.537-542
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• 2022

This study was conducted to provide basic data on the amount of sodium and the setting of permissible error range of actual measurement, which is a problem for cabbage kimchi nutrients subject to labeling. The sample targeted was baechu (Kimchi cabbage) kimchi, which might have a large variation in sodium content by part of kimchi. Kimchi samples were collected twice from eight companies by season (spring, summer, fall, and winter). The average sodium content in kimchi samples was 619±87 mg/100 g (range, 534±63 mg/100 g to 783±40 mg/100 g). The error in average annual sodium content of abandonment kimchi (maximum value difference compared to the minimum value) was 26.8 to 64.3%. Sodium contents in kimchi produced in spring and summer were relatively low. However, deviation between individuals was large. It was found that cases exceeding the permissible error (120%) standard varied depending on the criteria for setting the amount of sodium. In addition, due to seasonal differences, sodium content in kimchi exceeded 120% of the labeling value. Thus, it is necessary to set standards suitable for characteristics of kimchi to prevent unintentional violations of labeling standards by raw materials and manufacturing processes.