• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2001.07a
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• pp.181-187
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• 2001

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2007.06a
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• pp.643-644
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• 2007

• Proceedings of the Microbiological Society of Korea Conference
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• 2006.05a
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• pp.61-62
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• 2006

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.05a
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• pp.324-327
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• 2010

This article has briefed some important roles Scene Design plays in cartoon games (CG). Then it analyzes some fundamental principles of Scene Design in CG. It also discusses how to produce a suitable scene by centering on the theme and images in CG, and how to create appropriate ambience by making good use of Scene Design. Finally it introduces some frequently-used software for digital scene design.

• Food Science and Preservation
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• v.8 no.1
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• pp.23-29
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• 2001

To extend the freshness of late autumn Chinese cabbage, the packaging and loading effects on the quality were investigated during cold storage. Judging from overall quality during storage period, late autumn Chinese cabbage could be stored by 3 months at 0$\^{C}$ cold storage. However, late autumn Chinese cabbage was not acceptable for long-term storage because of its marketability and the storage cost. Among 3 packaging methods(PP-net, carton and plastic container) for stored Chinese cabbage, plastic container and carton were more effective than PP-net packaging for the freshness prolongation. Gas composition in the plastic bags during storage was not significantly different among packaging conditions and O$_2$ and CO$_2$ concentrations were 13∼18% and 0.75∼7.48%, respectively, MAP with plastic film was effective for the quality retention because of low oxygen composition and high humidity condition in the bags.

• Journal of Bio-Environment Control
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• v.29 no.3
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• pp.239-244
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• 2020

Effect of 6kg large unit with the carton box (20% open ratio) and MA box (10,000cc·m^-2·day^-1·atm^-1 oxygen transmission rates modified atmosphere package), and the 100g small unit with MA film on asparagus sensory quality were evaluated. The CO₂ concentration depended largely on the packing unit and maintained at around 3% in small MA packages, whereas in the MA box increased to 12%. Ethylene concentration rapidly increased until after 3 days of storage in MA packages and then decreased to maintain 5μL·L^-1. Unrelated to the unit size, the lower weight loss was obtained in MA packages. A significant difference in visual quality was shown since the 15th day, the best and worst were the MA box and small MA package on the finish day. Off-odor was the highest in small MA packages and the lowest in the carton box (< 3.0). Although there was no significant difference in firmness among all treatments, the packages showed the highest firmness in tips and stems, respectively. The sugar content and hue angle decreased during storage, but there was no statistical difference in all treatments. EL was lowest and highest in small MA package and carton box, respectively. On the 10th day, the total aerobic bacteria was lowest in small MA packages, but no significant difference on the 20th day. E. coli was not found in all treatments on the 10th day, while it was the lowest in the MA box on the 20th day. The mold and yeast were not observed during the whole storage. Based on the above results, the carton box packaged with 10,000cc OTR film was more effective in maintaining the quality of green asparagus with the suitable CO₂ concentration for asparagus cold storage.

• Food Science and Preservation
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• v.4 no.3
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• pp.237-243
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• 1997

Numerous variables affect product cooling rate of pressure cooling system for fruits and vegetables. These include carton vent area, initial and desired final product temperature, flow rate and temperature of the cooling air, product size, shape and thermal properties and product configuration(whether in bulk or packed in shipping cartons). This study was carried out to determine the influence of each of these variables as they affect cooling time. The opening ratio and number of the vent hole were recomended as 4∼10% and 2∼4ea., respectively, for a minimum alt flow resistance and for a uniform air flow pattern. In the cooling experiment for tomatoes and mandarins, optimum air flow rate was 0.04 m3/min.kg in terms of energy saving. The cooling air temperature should be about 2$^{\circ}C$ less than the desired final product temperature for reducing cooling time.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.329-334
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• 2003

배추의 포장상자를 예냉ㆍ저온유통에 적합한 구조로 개선하기 위하여 3-4포기용 골판지 상자를 T11형 표준 팔레트에 적재율이 96%이상 되게 제작하여 고습조건에서도 안전하게 배추를 보호할 수 있는 상자구조를 찾기 위한 수직압축강도시험과 냉각성능 및 예냉후 품질 변화에 대한 시험을 실시하였다. 가. 배추의 저온유통에 사용하는 골판지포장상자는 개공율을 5.4%로 하고, 포장상자 형태를 접음식 형태로 하는 것이 예냉속도 및 예냉균일도에서 유리하고, 저장후 수직압축강도에서는 브릿스박스에 비하여 낮게 나타났지만, 안전압축강도 이상의 압축강도를 나타내었고 제작단가도 저렴하였다. 나. 예냉 후 저장 중 품질변화는 배추 줄기의 절단력을 측정한 결과 개선된 포장상자에서 유통기한을 6-7일정도 연장시킬 수 있는 것으로 나타났다.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 2002.11a
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• pp.371-376
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• 2002

자동화된 생산시설에도 불구하고, 아직도 여러 현장에는 사람이 직접 bag, box, carton 등을 들고, 내리고, 옮기는 등의 인력운반 (Manual Materials Handling, MMH) 작업으로 생산활동이 이루어지고 있다. 상자 운반 작업에서 있어서 손잡이는 최대허용무게에 영향을 미친다는 연구 결과들이 많이 나왔지만, 자세에 따른 손잡이 형태의 영향에 관한 연구들은 미흡한 실정이다. 따라서 본 연구에서는 MMH 작업시 흔히 사용되는 3가지 자세(구부린 자세, 팔을 편 자세, 팔을 90$^{\circ}$로 굽혔을 때 자세)에서 손잡이 형태에 따라 tote box를 들 때, 작업자세와 손잡이 형태에 따른 Maximum Voluntary Contraction (이하 MVC)를 측정하고 MVC에 대한 작업자세와 손잡이 형태의 상관관계의 통계적 분석, 주관적 평가방법(Borg법)과 MVC와의 유의성을 검증하였다.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1995.11a
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• pp.198-201
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• 1995

Carbons are the materials which are known to be usable at highest temperature in existing materials and are being increased their mechanical Properties to 2000$^{\circ}C$. They have many advantageous characteristics such as electrical and thereat conductivity. But, inspire of their properties, this materials have covalant bonding that strong1y link their atoms. the covalant bondings are too strong to occur atomic diffusions or shirinkages during the sintering. because of this sintering mechanism, carbon materials must be produced by using some binders. To obtain a good carton material, it is important that the function of binders. And to obtain a good binder, it reqired the additive which can improve the properties of the binder, so called curing agent. In this study, we make a curing agent that can improve the properties of binders to evaluate the yield of carbon from binders and to shirink the substrate. and compared the carbon materials treated with the binder containing the curing agent to that treated with common binder.