• Proceedings of the KIEE Conference
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• 2006.07b
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• pp.823-824
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• 2006

This paper proposes a novel structured 3-DOF(Degree-of-Freedom) spherical motor. 3-DOF spherical motor presents some attractive features by combining pitch, roll, yaw motion in a single joint. The proposed motor has pole which is electromagnetic in stator and rotor. poles produce magnetic flux through by exciting current then produce torque. We show a novel structured rotor to avoid mechanical overlapping of each coil in rotor. The validity of the analysis is confirmed by 3D finite element method.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2001.10a
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• pp.409-416
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• 2001

The present work is concerned with the development of new variable-node Mindlin plate bending elements. The proposed variable-node elements pass the patch tests, do not show spurious zero-energy modes, and do not produce shear locking phenomena. It is also shown that the elements produce reliable solutions through numerical tests for standard benchmark problems.

• Proceedings of the Computational Structural Engineering Institute Conference
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• 2002.10a
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• pp.104-111
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• 2002

A new triangular element fur the finite element analysis of plate-bending problems is presented. For the purpose of sharing the program code of 4 node plate-bending element, two nodes of the 4-node element are combined to form a triangular element. Thus, the presented element would bring about great deal of efficiency of the computer program. The proposed variable-node elements pass the patch tests, do not show spurious zero-energy modes, and do not produce shear locking phenomena. It is also shown that the elements produce reliable solutions through numerical tests for standard benchmark problems.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1999.04a
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• pp.11-22
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• 1999

The functional packaging film, that keeps the freshness of the fresh produce, has composed of the ferro fluid particles, chitin and chitosan. The film exhibited selectivity in permeability for carbon dioxide and ethylene gases. Antagonistic effect of the film for Fusarium, Botrysphania, Altanaria and E. coli was excellent. The film kept the favorable taste of Kimchi and Korean strawberry well.

• KSBB Journal
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• v.16 no.2
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• pp.107-114
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• 2001

The dynamic evolution process has resulted in the myriad shapes, functions, and systems evident in every living organism. For centuries, people have been harnessing the power of evolution to produce new varieties of plants and animals, such as producing tomatoes from berries and Chihuahuas from wolves. Now scientists are using it to produce better molecules, ranging from drugs to industrial chemicals, and doing it in days or weeks rather than eons. The ingenious process, which creates genetic diversity and selects those with desired features in the laboratory, is called directed evolution or test tube evolution. In this paper, concepts of directed molecular evolution and some examples will be discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.909-919
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• 2010

The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, $\chi^2$-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.

• The monthly packaging world
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• s.99
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• pp.91-97
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• 2001

• The monthly packaging world
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• s.99
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• pp.100-103
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• 2001

• The monthly packaging world
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• s.230
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• pp.54-56
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• 2012

• Journal of the Korean Professional Engineers Association
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• v.24 no.1
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• pp.61-72
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• 1991