• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.08a
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• pp.27-36
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• 2004

Contemporary objectives for steel rod rolling processing are increasingly complex and often contrasting i.e. obtaining a desired product with optimum combination of properties such as strength, toughness and formability at lower cost. Low-alloy steel rods have been produced with several heat treatments for drawing and forging processes at room temperature. In order to reduce these heat treatments much of the researches concerning of high temperature mechanical behavior of steel rods have been conducted at wire rod mill of POSCO. In this present work, optimizations of rolling temperature and cooling rate for JS-SCM435 are performed to eliminate softening heat treatment(Low Temperature Annealing) for drawing process. The results from the optimization changed the microstructure of rods after rod rolling from Bainite with high tensile strength of 1000Mpa to Pearlite and Ferrite with appropriate strength of 750Mpa that is equivalent tensile strength after softening heat treatment.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2001.10a
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• pp.185-189
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• 2001

In order to prevent the production defects the optimum design of product, jig and fixture putting in the field is very significant manufacturing method. Drilling Jig is the device according to industrial demand for multi manufacturing products on the growing at alarming rate. In the field of design and making for machine tool working, welding, assembling with jig and fixture for mass production is a specific division. They require analysis of many kinds of important factors, theory and practice of machine tool operating process and jig & fixture structure, machining condition for tool making, tool materials, heat treatment of jig & fixture components, know-how and so on. In this study we designed and constructed a drilling jig of mass production and performed tryout under the Auto CAD, Auto Lisp database, that we made by database, and window environment. Especially this study is reveals with the analysis of part drawing, jig planning, jig design etc, and then the result of drill jig's making try out.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2000.10a
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• pp.33-37
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• 2000

Milling fixture is one kind of machining device according to the industrial demands for multi manufacturing products on the growing at alarming rate. In the field of design and making for machine tool working, welding, assembling with fixture for mass production is a specific division. In order to prevent the production defects, occurring, the optimum design of product, fixture putting in the field is very significant manufacturing method. They require analysis of many kinds of important factors, theory and practice of machine tool operating process and its situations, fixture and its structure, machining condition for tool making tool materials, heat treatment of fixture components, know-how and so on. In this study we designed and constructed a milling fixture of mass production and performed tryout under the AUTO CAD, database, I-DEAS and WINDOW environment. Especially part 1 of this study is reveals with the analysis of part drawing, fixture planning, fixture design etc.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.641-645
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• 2002

In case of aluminum-cased battery, The ratio of height and base of square is generally above the ten times, square-shaped and problem of non-axis symmetry. It is typical model to set up the analysis method of finite element. The reliable analysis of finite element method is suggested, which is used to investigate the possibility that multi-stage deep drawing and ironing used currently is replaced by backward impact extrusion favorable in the respect of cost production and productivity. The influence of parameter was analyzed and compared, which was considered to analyze the process of large deformation plasticity such as extrusion. Die and billet was made as the same shape of finite element model. The results of experiment show good forming without the rupture and wrinkles with the optimum velocity 100mm/sec obtained by analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.