• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.4
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• pp.108-113
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• 2013

Industrialization and modernization of the beginning of the IT industry is growing very fast. Since telecommunications industry was developed rapidly, technologies about miniaturization and high-precision of parts have been actively developed to lead information revolution. generally, the entire shear surface of the product applying fine blanking technology must be very precise. Fine blanking is used to save cost by avoiding post-processing of the product. When using press blanking, it spends a lot of money on the production by using many post-processing. Fine blanking typically used in 0.5~18 mm thick steel plate. Because a lot of post-processing cost can be used to process, except for fine blanking. In order to develop components "CHANCE CONTENTS" in the fine blanking process, the purpose of this study is to minimize the edge of the bridge, secured 95% of the material thickness of the shear surface using the 1.6 mm thickness of the material SPCC. Blanking process by introducing after changing thickness through forging process, due to change in vee-rring force and counter force, the experimental amount of depressions and flatness and the shear surface were analyzed.

• Journal of the Institute of Convergence Signal Processing
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• v.11 no.3
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• pp.226-231
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• 2010

This paper proposes a new coding technique for constructing error correcting high rate DC-free multimode code using a generator matrix generated from a sparse parity-check matrix. The scheme exploits high rate generator matrixes for producing distinct candidate codewords. The decoding complexity depends on whether the syndrome of the received codeword is zero or not. If the syndrome is zero, the decoding is simply performed by expurgating the redundant bits of the received codeword. Otherwise, the decoding is performed by a sum-product algorithm. The performance of the proposed scheme can achieve a reasonable DC-suppression and a low bit error rate.

• Journal of Ginseng Research
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• v.10 no.2
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• Transactions of Materials Processing
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• v.32 no.4
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• pp.208-214
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• 2023

This paper discusses the deformation characteristics of a scaled-down automotive outer door panel with vacuum-assisted incremental sheet forming. The vacuum condition between the die and Al6052-H32 sheet with a thickness of 1.0 mm is reviewed with the goal of improving the geometrical accuracy of the target product. The material flow according to the forming tool path, including the multi-tool path and conventional contour tool path, is investigated considering the degradation of the pillow effect. To reduce friction between the tool and the sheet during incremental forming, automotive engine oil (5W-30) is used as a lubricant, and the strain field on the surface of the formed product is analyzed using ARGUS. By comparing the geometry and material flow characteristics of products under different test conditions, it is confirmed that the product surface quality can be significantly improved when the vacuum condition is employed in conjunction with a multi-tool path strategy.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Asia Marketing Journal
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• v.14 no.3
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• pp.169-184
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• 2012

All firms require new stimulus to spurt growth. Therefore it is necessary to successfully develop new products and to employ appropriate marketing practices for the new products to enter and settle in the market. Binggrae, a Korean company that specializes in dairy and processed dairy products, introduced a ready-to-drink (RTD) coffee product, 'a Café la' to expand its business into the coffee market in 2008. Binggrae was a latecomer in the RTD coffee market but a Café la has shown an impressive average sales growth rate of 115% as of 2011 since the launch. Moreover, it is a steady bestselling coffee brand among the Polyethylene terephthalate (PET)bottle category. Binggrae found potential and opportunity in the growing coffee market and made efforts to develop a new product that can be differentiated from the existing products. The result was PET bottle coffee, which was more portable and convenient to drink than coffee products offered in cups or cans. PET bottle coffee is produced through the patented Aseptic Filing System, thus the original coffee flavor stays fresh when combined with milk and has a longer shelf life than coffee products in cups. Moreover, as the taste of coffee consumers has become more sophisticated, Binggrae developed a premium product by differentiating the product processing method and by using higher-quality Arabica beans. After launching the new product, the company also employed a well-designed communication strategy. First, Binggrae was able to confirm the level of market demand and market potential for the product by employing BTL (Below the Line) marketing strategies through the consumers' word-of-mouth. Afterwards, the company invested its resources for a full-scale ATL (Above the Line) marketing campaign. Later a Café la's TV commercial effectively portrayed the product's characteristics, and succeeded in raising consumer awareness of the product. As a result, a Café la has become the bestselling brand in the PET bottle coffee market. The successful new product marketing strategy of Binggrae'sa Café la offers many valuable implications for companies planning to launch new products in the future.

• Journal of the Korea Safety Management & Science
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• v.8 no.4
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• pp.195-204
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• 2006

This paper deals with a batch processor model in which the batch processing speed depends on the jobs assigned to the batch. Each job is completed by accomplishing its required job processing quantity which is calculated as job speed product processing time. Its speed is given as not the exact value but the range. Thus the batch sets are constructed by the jobs which hold the speed in common. And the batch sets are processed as soon as possible. We developed the model to described the problem situation and adopt the total tardiness as the decision criterion.

• Food Science and Preservation
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• v.4 no.2
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• pp.197-213
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• 1997

The actual status of production, management and export of 96 traditional food processing companies which supported by the government in Kyungpook province were investigated. Governmental support contributed to the increase of farmhouse income, employment and depreciation of agricultural products a bit, but it was supported mostly to unexperienced party. Technologies for food processing developed in institute and college were little. 42 percent of packaging design was developed by service commission, but the agency was very limited. Total export price in 1996 was 2.3 billion Won, but it was decreased in 1997. The responce to the prospect of traditional food processing work, 37.5 percent replied that this work can bring up as exportable product, but ambiguious response was a little. To settle a weakness of farming food processing work, the establishment of special marketing comapny was required and this company should accomplish marketing advertizing and exporting business.

• Transactions of Materials Processing
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• v.14 no.2 s.74
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• pp.139-144
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• 2005

It was investigated that curved aluminum products with 'ㄷ' section or with 'h' section could be bended during extrusion by the extru-bending process. In order to make bending at the exit section of die, the flow of billet inside die cavity was controlled by the shape of billet. As results of the analysis of $DEFORM^{™}-3D$, it was known that the bending phenomenon at the die exit can be happened by the asymmetric section of billet. And it was known by the experiment with plasticine or aluminum material that an symmetric product with 'c' channel section and the product with flanged 'h' section could be bended because of asymmetric shape of billet.

• The KIPS Transactions:PartB
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• v.17B no.1
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• pp.93-98
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• 2010

In this paper, we introduce a system that summarizes product evaluation through linguistic analysis to effectively utilize explosively increasing product reviews. Our system analyzes polarities of product reviews by product features, based on which customers evaluate each product like 'design' and 'material' for a skirt product category. The system shows to customers a graph as a review summary that represents percentages of positive and negative reviews. We build an opinion word dictionary for each product feature through context based automatic expansion with small seed words, and judge polarity of reviews by product features with the extracted dictionary. In experiment using product reviews from online shopping malls, our system shows average accuracy of 69.8% in extracting judgemental word dictionary and 81.8% in polarity resolution for each sentence.