• Journal of Power System Engineering
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• v.15 no.5
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• pp.83-90
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• 2011

In general, 20-high Sendzimir mills(ZRM) use small diameter work rolls to provide massive rolling force. Because of small diameter of work rolls, steel strip has a complex shape mixed with quarter, edge and center waves. Especially when the shape of the strip is controlled automatically, the actuator saturation occurs. These problems affect the productivity and quality of products. In this paper, the problems in automatic shape control of ZRM were analyzed. In order to evaluate the problems for the automatic shape control in ZRM, recognition performance was analyzed by comparing the measured shape and the recognized shape. The actuator positions by the shape recognition and the manual operation were compared. From the analysis results, the necessity of the improvement of recognition performance in ZRM is suggested.

• Journal of Institute of Control, Robotics and Systems
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• v.15 no.10
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• pp.1062-1070
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• 2009

The strip shape for the stainless steel process has made an issue of the strip quality, and hence the shape control method is developed at the Sendzimir rolling mill (ZRM). ZRM is a stainless cold rolling mill and has actuators for the shape control. They are first intermediate rolls and top crown rolls, which are controlled horizontally and vertically, respectively. The shape control of the stainless steel rolling process has difficulty in obtaining the symmetrical shape. The objective of the shape control is to minimize the shape deviation and to maintain stable state, which keeps symmetrical shape pattern in the lateral direction. The method of the shape recognition employs a least squares method and neural network. The shape deviation is the difference between the target shape and actual shape and is controlled by the fuzzy shape control. The fuzzy shape control using operator's informative knowledge is proposed in this paper. The experiments are carried out online for various stainless materials and sizes. The productivity of the rolling process has increased from 9.0 to 9.4 tons per hour.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.164-169
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• 1988

Protoplast susion between Zygosaccharmoyces rouxii M-12 and Saccharimyces cerevusuare M-43 were investigated for breeding of a new brewing yeat strain for soy sauce. Auxotrophic mutants of Zygosaccharomyces rouxii ZRM-83 ($Met^-,\;Thr^-$) and Saccharomyces cerevisiae SCM-46 ($Lys^-,\;Arg^-$) were selected by treatment of 3.0% ethylmethane sulfonate and nutritional complementary method. Protoplast of both strains were more effective by treatment of 0.05mg/ml zymolase 20T for 60min. Fusion effeciency was much higher by treatment of 30% PEG 6,000 for 30min and fusion frequencies were $10^{-4}{\sim}10^{-5}$. These fusants originated from two protoplasts had properties of big cell size and much DNA content.