• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1998년도 동계 학술대회 논문집
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• pp.310-316
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• 1998

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2001년도 추계학술발표회 초록집
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• pp.49-49
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• 2001

• 한국식품저장유통학회지
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• 제6권3호
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• pp.308-312
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• 1999

밤의 효율적 박피 방법을 개발하기 위하여 산 및 알카리 처리에 의한 내피 및 외피의 박피효과를 조사하고, 밤의 형태학적, 물리적 특성을 조사하였다. 알카리 처리에 의한 밤 내피의 박피 정도는 4%, NaOH 15분 처리시 박피가 가장 잘 되었으며, 산처리에 의한 박피는 3% HCIO$_4$ 농도로 5$0^{\circ}C$에서 30분 처리시 박피가 가장 잘 되었다. 그러나 이러한 화학적 처리시 온도가 높아지고 처리시간이 길어질수록 색상, 경도 등의 품질저하가 나타나 낮은 온도에서 단시간 처리가 요구된다. 축파와 은기 품종의 중량, 장경, 단경, 체적 및 내 외피 중량을 측정하고, 이들 두 품종의 물리적 특성치간의 상관성을 조사한 바 중량과 내ㆍ외피 중량간의 상관성이 다른 특성치들보다 높게 나타났으며 이러한 물리적 특성치로부터 내피 및 외피의 중량을 구할 수 있는 다중 회귀식을 구하였다.

• 한국식품저장유통학회지
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• 제13권4호
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• pp.438-444
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• 2006

감자와 고구마의 박피 방법별 초기 품질을 비교 검토하였다. 박피 방법별 감모율은 회전식 마찰형 박피기로 박피한 감자가 평균 7.9%, 고구마가 7.3%로 가장 우수하였다. 박피후 수분함량은 박피방법별로는 큰 차이가 없었으며 박피후 3시간까지 대체적으로 감소하였다. pH는 박피후 감자는 5.8-6.8, 고구마는 6.23-6.63이었으며 박피후 시간의 경과에 따라 다소 감소하였다. 경도는 일반과도를 이용한 수작업 박피가 우수하였다. 감자의 갈변도는 $100^{\circ}C$, 10% NaOH 90초 침지한 화학적 박피가 가장 컸으며, 고구마의 경우에서도 화학적 박피가 가장 큰 것으로 나타났다. 감자의 박피후 색차는 박피 전용도구를 이용한 수작업 박피, 회전식 칼날 삭피형 박피기와 회전식 브러시형 박피기를 이용한 박피가 변화량이 작았다. 고구마의 색차 변화는 회전식 칼날 삭피형 박피기를 이용한 박피가 가장 작았으며, 마찰형 박피기와 $100^{\circ}C$ 10% NaOH 처리 박피 고구마의 색차 변화가 상대적으로 모두 큰 것으로 나타났다.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 2006년도 하계 학술대회 논문집
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• pp.103-106
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• 2006

• 한방안이비인후피부과학회지
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• 제22권2호
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• pp.210-222
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• 2009

Objectives : This study is to investigate the effect of the sasang constitutional prescription with peeling and MTS on Acne patients. Methods : We treated 81 acne patients with sasang constitutional prescription with peeling and MTS. After treatments we compared the before and after photos, and estimated by Korean Acne Grading System. Results & Conclusions : 1. Patients were comprised of 59 females and 22 males. And there were 30 adolescent and 51 postadolescent acne patients. Out of 81 acne patients, there were many 41 postadolescent female acne patients. 2. Sasang constitutional distribution was comprised of 74 Soyangin, 5 Soeumin and 2 Taeeumin 3. Yangkyuksanhwa-tang(48.1%) and Yangdokbackho-tang(40.7%) were used much in 81 acne patients. 4. Before the treatment, 92.3% of Yangkyuksanhwa-tang group and 63.6% of Yangdokbackho-tang group had mild acne symptom and acne grade mean of Yangdokbackho-tang group was higher than another groups. 5. Peeling times mean of 81 acne patients was 2.54 times and MTS times mean was 4.57 times. Acne grade was improved when peeling times were higher. 6. Before the treatment, 81 acne patients were comprised of 81.5% mild symptom and 18.5% severe symptom patients and acne grade mean was 2.75. After the treatment. there were only mild symptom patients and acne grade mean was 1.04.

• Structural Engineering and Mechanics
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• 제9권5호
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• pp.491-504
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• 2000

A convenient method for enhancing the strength and stiffness of existing reinforced concrete beams is to bond adhesively steel plates to their tension faces. However, there is a limit to the applicability of tension face plating as the tension face plates are prone to premature debonding and, furthermore, the addition of the plate reduces the ductility of the beam. An alternative approach to tension face plating is to bond adhesively steel plates to the sides of reinforced concrete beams, as side plates are less prone to debonding and can allow the beam to remain ductile. Debonding at the ends of the side plates due to flexural forces, that is flexural peeling, is studied in this paper. A fundamental mathematical model for flexural peeling is developed, which is calibrated experimentally to produce design rules for preventing premature debonding of the plate-ends due to flexural forces. In the companion paper, the effect of shear forces on flexural peeling is quantified to produce design rules that are applied to the strengthening and stiffening of continuous reinforced concrete beams.

• Journal of Biosystems Engineering
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• 제27권4호
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• pp.311-316
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• 2002

This study was carried out to investigate the optimum operating conditions of the air injection type onion peeling device which could be attached to a prototype onion peeler. An onion, stem and root was cut and some vertical line was dug in 1 mm depth on the skin, was put on the two parallel rollers. The diameters of the rollers were 105 mm and the ratio of peripheral velocity was 3:2, and moved by a geared motor. Air from the nozzle with high pressure and velocity was jetted to the rotating onion on the revolving rollers, and then the skin of the onion was stripped. On the test, the rolling characteristics of the experimental materials were measured. The effective peeling conditions were, the number of digging line on the skin of the onion was 4, and the air jet pressure was above 392.3 kPa(4.0 kg/$\textrm{cm}^2$) when the peripheral velocity was at 2.4 m/s. On these conditions, time requirement to peel an onion was less than 2 sec.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1995년도 하계학술대회 논문집 A
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• pp.202-205
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• 1995

Developed controller is the part of deflection yoke winding machine which controls the power to form the deflection yoke coil into desired shape after winding. So as to form the deflection yoke coil, it is needed to melt the bonding material which is spreaded on the coil. The heat melt the bonding material which is produced by flowing the current through the winded coil. Therefore, at first it is needed to peel off the enamel from the winded coil so as to flow the current, and then supply the power to produce the heat which form the winded coil into desired shape. Naturally developed controller is composed of the peeling part and the conduction and forming part. All of them consist of the inverter structure and control the output current. The peeling is achieved by low voltage and high AC current, the conduction and forming is by DC current. Developed controller also has a function that detect the resistance of the deflection yoke coil to prevent the damage of the load which is produced by poor peeling.

• 한국식품과학회지
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• 제4권1호
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• pp.6-12
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• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.