• Journal of the Korean Society for Precision Engineering
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• v.16 no.8
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• pp.71-78
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• 1999

The application range of injection molded parts is expanding by the development of engineering plastics with good mechanical properties. Plastic gears are specially used as automotive parts due to an excellent performance in the characteristics of a strength vs. weight, and the study of injection molding process of plastic gear using Nylon66 is performed in this study. Filling, packing and cooling analyses were done by using the simulation software like Moldflow, and a mold was designed by following the simulation results. Pin-point gates with three points were taken to satisfy the design guides like a full-shot, and lower clamping force and uniform shrinkage. Characteristics of shrinkage of molded gear and temperature difference between cavity and core sides of a mold were shown.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.09a
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• pp.126-131
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• 2005

In the present study, warpage characteristics of mobile phone cover through injection molding process were investigated by using design of experiments. Warpage in plastic injection molding process has a significant effect on quality of product. Effects of injection time, packing pressure, packing time, mold temperature ana melt temperature on warpage of mobile phone cover were considered by CAE analysis and experiment with Taguchi method. The degree of warpage for the injection molded product was measured by using three dimensional CMM. It was shown that temperature parameter has more significant effect on the warpage of mobile phone cover than pressure parameter.

• Magazine of RCR
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• v.12 no.4
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• pp.47-54
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• 2017

• Fibers and Polymers
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• v.7 no.4
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• pp.404-413
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• 2006

This study examines multiple quality optimization of the injection molding for Polyether Ether Ketone (PEEK). It also looks into the dimensional deviation and strength of screws that are reduced and improved for the molding quality, respectively. This study applies the Taguchi method to cut down on the number of experiments and combines grey relational analysis to determine the optimal processing parameters for multiple quality characteristics. The quality characteristics of this experiment are the screws' outer diameter, tensile strength and twisting strength. First, one should determine the processing parameters that may affect the injection molding with the $L_{18}(2^1{\times}3^7)$ orthogonal, including mold temperature, pre-plasticity amount, injection pressure, injection speed, screw speed, packing pressure, packing time and cooling time. Then, the grey relational analysis, whose response table and response graph indicate the optimum processing parameters for multiple quality characteristics, is applied to resolve this drawback. The Taguchi method only takes a single quality characteristic into consideration. Finally, a processing parameter prediction system is established by using the back-propagation neural network. The percentage errors all fall within 2%, between the predicted values and the target values. This reveals that the prediction system established in this study produces excellent results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.971-976
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• 2002

Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{\circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{\circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{\circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{\circ}C$, 1$0^{\circ}C$ or 5$^{\circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{\circ}C$, 7 days at 1$0^{\circ}C$, 18 days at 5$^{\circ}C$ and 30 days at $0^{\circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{\circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{\circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{\circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{\circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

• Food Science and Preservation
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• v.14 no.1
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• pp.18-23
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• 2007

This study investigated the effectsof whiteness and packing conditions on the quality characteristics of milled rice during storage at $25^{\circ}C$. Three kinds of packing materials (kraft paper sealed polyethylene and perforated polyethylene) were used to pack milled rice of different whiteness grades (36, 38, 40 and 42). The moisture content and weight of milled rice packed in kraft paper dropped very rapidly compared to values from milled rice packed in polyethylene because of high gas exchange through the paper. On the other hand, the increase in fat acidity of milled rice packed in kraft paper was less than that of milled rice packed in polyethylene because the moisture content of paper-packed rice fell rapidly. The overall quality of cooked rice rose with whiteness, and dropped with extended storage. The overall eating quality of milled rice paced in perforated polyethylene was bestwhen rice was prepared for the table after 8 weeks of storage.

• Food Science and Preservation
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• v.8 no.3
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• pp.246-251
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• 2001

This study was conducted to investigate the change of qualities of peaches by different packing types and humidity during storage period. The weight loss ratios of 'Kulakatawase' and 'Mibaek' by non-packing were about 6.8% and 4.9% for 4 days storage at room temperature, respectively whereas, the peaches by packing with 30㎛ LDPE were less than 1% for 25 days storage at low temperature and high humidity(95 $\pm$3%). The firmness values of the peaches were not decreased during storage at low temperature compared to the firmness values of the peaches during storage at room temperature. Little difference of total acidity and soluble solids of the peaches was during storage at low temperature. The contents of fructose and glucose in peaches were increased slightly after storage for 25 days but that of sucrose was decreased slightly. When peaches were stored at low temperature(0∼2$\^{C}$) and high humidity(95$\pm$ 3%) after packing with 30㎛ LDPE or 25㎛ perforated polyolefin film 'Kurakatawase ' and 'Mibaek' were able to storage for 20 and 25days, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.399-402
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• 2000

Very little information is known on the canning of fishery products by vacuum pack. In this paper, some fundamental process conditions for the canning of fishery products were investigated. Moisture-controlled mackerel pike, shrimp and oyster were packed in lacquered cans with spice and additives. After sealing, pressure of the cans were reduced by do-aeration through specially designed gas-tight silicone rubber plug previously attacked to the lid. On this investigation, vacuum can prior to thermal processing were set up to 15, 30, 45 and 60 cmHg, The higher vacuum in cans showed the more quick heat transfer in thermal processing. tinder 60 cmHg vacuum, the heat transfer was more quick than that of the conventional water packed products, Under 15 cmHg, however, the heat transfer was markedly increased by air which acted as an insulator in conductive heat transfer. These results demonstrated that high vacuum was essential secure for the heat processing in vacuum pack.

• Design & Manufacturing
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• v.14 no.1
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• pp.1-7
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• 2020

In this study, the variation of the shrinkage in the thickness direction of the molded parts according to the gate size of the polymer core fabricated through the 3D printer using the SLS method was studied. The polymer cores are laser sintered and the powder material is nylon base PA2200. The polymer cores have lower heat transfer rate and rigidity than the metal core due to the characteristics of the material. Therefore, the injection molding test conditions are set to minimize the deformation of the core during the injection process. The resin used in the injection molding test is a PP material. The packing condition was set to 80, 90 and 100% of the maximum injection pressure for each gate size. The runner diameter used was ∅3mm, and the gates were fabricated in semicircle shapes with cross sections 1, 2, and 3 ㎟, respectively. Thickness measurement was performed for 10 points at 2.5 mm intervals from the point 2.5 mm away from the gate, and the shrinkage to thickness was measured for each point. The shrinkage rate according to the gate size tends to decrease as the cross-sectional area decreases as the maximum injection pressure increases. The average thickness shrinkage rate was close to 0% when the packing pressure was 90% for the gate area of 1mm2. When the holding pressure was set to 100%, the shrinkage was found to decrease by 3% from the standard dimension due to the over-packing phenomenon. Therefore, the smaller the gate, the more closely the molded dimensions can be molded due to the high pressure generation. It was confirmed that precise packing process control is necessary because over-packing phenomenon may occur.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.11 no.2
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• pp.190-193
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• 2006