• 소성∙가공
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• 제10권1호
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• pp.75-79
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• 2001

The study has been performed for the relation between die and product during forward extrusion by the experiment. Stains of the die have been given by the simple experiment using the strain gauge located at the outer surface of the die. The history of the deformation of the die and the product has been given by the experiment and Lame's formula. The inner pressure of the die causes the deformation of die that affects the accuracy of dimension as well as shape of the product. The product with accurate dimension and shape can be obtained by analysing elastic deformation of the die during the process. The deformation of the die during metal forming process has been usually predicted by the experience of industrial engineer or finite element analysis. But it is difficult to predict the dimension of the product at unloading and ejected states. In the present study, useful results for the deformation history of the die and the product were obtained through the experiment and Lame's formula in forward extrusion which can be applied to the die design for the product with accurate dimension.

• 대한안전경영과학회지
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• 제15권4호
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• pp.179-184
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• 2013

An accident from machine work is often fatal to the worker. This accident is mostly preventable through perfect process jig. In case of this machine work, however, the disaster frequently occurred because of the design which is not considered the beginning of product design, post-process and mass process of production. As for sand casting method, this has the merits of the production; the product is easily produced by manual labor. On the other hand, this method has the demerits of a bigger dimensional error contrary to other mass process of production. When the sand casting product is in machine work, there are various problems such as unsafe fix and excessive cutting, product desorption and rapid life depreciation of equipment and tools. Considering the characteristics of sand casting method, it is accepted as difficulty to improve the problems. In this study, it suggests shell mold method for mold instead of the machine work after the sand casting of the circle shape container product. And the surface accomplishes the following average of surface roughness Ra$9.94{\mu}m$ of machine work with the casting of flask mold by shell mold method. In accordance with the simplification of processing process and reducing the average thickness variation by mass production of product with detailed appearance, it has a good influence on safety accident prevention caused by production and damaged product. It is confirmed that making higher degree of size precision of all machine work product is possible to increase the safety and productivity, reduce the processing process and improve environment.

• 대한수학회보
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• 제53권6호
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• pp.1887-1892
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• 2016

It is well known that the helicoids are the only ruled minimal surfaces in ${\mathbb{R}}^3$. The similar characterization for ruled minimal surfaces can be given in many other 3-dimensional homogeneous spaces. In this note we consider the product space $M{\times}{\mathbb{R}}$ for a 2-dimensional manifold M and prove that $M{\times}{\mathbb{R}}$ has a nontrivial minimal surface ruled by horizontal geodesics only when M has a Clairaut parametrization. Moreover such minimal surface is the trace of the longitude rotating in M while translating vertically in constant speed in the direction of ${\mathbb{R}}$.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 춘계학술대회논문집A
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• pp.826-830
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• 2000

Sculptured surface machining plays a vital role in the process of bring new Products to the market place. A great variety of products rely on this technology for the production of the dies and moulds used in manufacturing. And, the use or CNC machines and CAD/CAM system has become a vital parts or product development process. But, cusp is inevitable by-product in sculptured surface machining, and it is very difficult to calculate the cusp height correctly. In this study, an analytical cusp height model is proposed considering the radius of the ball end mill, radius of machined workpiece and the inclined angle of convex or concave circular surface. Experiments were performed to check the validity of this proposed model and experimental results showed that the proposed cusp model were very effective.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1996년도 추계학술대회 논문집
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• pp.725-730
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• 1996

The key process in silicon surface micromachining is the selective etching of a sacrificial layer to release the silicon microstructure. The newly developed anhydrous HF/$CH_3$OH gas phase etching of TEOS (teraethylorthosilicate) sacrificial layers onto the polysilicon and the nitride substrates was employed to release the polysilicon microstructures. A residual product after TEOS etching onto the nitride substrate was observed on the surface, since a SiOxNy layer is formed on the TEOS/nitride interface. The polysilicon microstructures are stuck to the underlying substrate because SiOxNy layer does not vaporize. We found that the only sacrificial etching without any residual product and stiction is TEOS etching onto the polysilicon substrate.

• 동력기계공학회지
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• 제18권6호
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• pp.91-98
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• 2014

The purpose of this research is to investigate optimum machining conditions to improve the quality of die using the CAD/CAM system(Power Shape/Power Mill) and 3D printing. Surface roughness is widely used as an index for processing degree of accuracy. The Power Shape was used to model the shape of product. And the model shape is confirmed by 3D printing system(BFB-3000). Also, tool path and NC-codes were generated using Power Mill. Finally, the product was cut using CNC machine(NBS-2025). The cutting time and surface roughness were measured by measuring instrument. And then this process was repeated by changing the conditions to find optimal machining conditions. The surface roughness behavior with regard to specific factors were analyzed. Through this study, the optimal machining condition can be obtained.

• 한국산업융합학회 논문집
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• 제22권6호
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• pp.673-680
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• 2019

This study investigates the validity of applying new carbon nanotube (CNT, Carbon Nano Tube) surface heaters, which are applied in combination with various products, to the vessel's materials, and proposes the commercializable products accordingly. In order to actually apply a CNT surface heating system technology to the ship's equipment for the first time in Korea, we carried out the interview of experts in the technology field and the due diligence of the shipyard, and presented the technology road map for the selected three items. Finally, for "Heating System of Ship Fuel Tank" with the highest commercialization potential, we proposed a conceptual diagram to enable the final development of the product through the product analysis.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2007년도 Proceedings of ISRS 2007
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• pp.33-36
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• 2007

We have persistently constructed gridded products of surface wind/wind stress over the world ocean using satellite scatterometer (ERS and Qscat). They are available for users as the Japanese Ocean Flux data sets with Use of Remote sensing Observation (J-OFURO) data together with heat flux components. Recently, a new version data of the Qscat/SeaWinds based on improved algorithm for rain flag and high wind-speed range have been delivered, and allowed us to reconstruct gridded product with higher spatial resolution. These products are validated by comparisons with in-situ measurement data by mooring buoys such as TAO/TRITON, NDBC and the Kuroshio Extension Observation (KEO) buoys, together with numerical weather prediction model products such as the NCEP-1 and 2. Results reveal that the new product has almost the same magnitude in mean difference as the previous version of Qscat product and much smaller than the NCEP-1 and 2. On the other hand, it is slightly larger root-mean-square (RMS) difference than the previous one and NCEPs for the comparison using the KEO buoy data. This may be due to the deficit of high wind speed data in the buoy measurement. The high resolution product, together with sea surface temperature (SST) one, is used to examine a new type of relationship between the lower atmosphere and upper ocean in the Kuroshio Extension region.

• Design & Manufacturing
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• 제12권1호
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• pp.18-25
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• 2018

Both injection and injection molding dies have evolved into advanced technology. Product quality is also evolving day after day. Therefore, the conditions of the injection mold and the injection conditions are becoming important. In order to improve the quality of the product, the Hardware part of the mold has developed as an advanced technology, and the Software part has also developed with advanced technology. This study deals with the cooling part, which is part of the hardware. In addition to fluid cooling, which is commonly used in the industry, by using gas cooling identify the phenomena that appear on the surface of the product and the critical point strain of the product to find the optimal cooling. Electronic parts and automobile parts whose surface condition is important, the cooling process is important to such a degree that they are divided with good products and defective products according to the cooling process at the time of injection. By controlling this important cooling and reducing the injection time with additional cooling, the product quality can be increased to the highest production efficiency. In addition, high efficiency can be achieved without additional investment costs. This study was conducted to apply these various advantages in the field.

• 한국포장학회지
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• 제14권2호
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.