• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• Food Science and Preservation
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• v.11 no.1
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• pp.22-27
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• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Journal of Ocean Engineering and Technology
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• v.13 no.3 s.33
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• pp.57-67
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• 1999

Welding is widely applicable and reliable process and is mainly adopted for fabricating heavy structures. Recently, weld metal transverse cracks in butt and fillet weld joint is a serious problem, and they must be eliminated for improving weld joint reliability. The weld metal transverse crack susceptibility of butt and fillet joint was carried out by cantilever type tensile crack testing jig and CTS test. In this view of point, this study investigated the potential factors for weld metal transverse crack. The main results obtained were as follows: 1. The content o fdiffusible hydrogen in weld metal played an important role for weld metal transverse cracks. 2. From cantilever type tensile crack tests, it was pointed out that the higher the diffusible hydrogen content and tensile restraint, the more susceptible to weld metal transverse craking. 3. The TSN(thermal severity number) and diffusible hydrogen were important factors for determining weld metal transverse cracks in fillet weld joints.

• Journal of Welding and Joining
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• v.18 no.1
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• pp.83-90
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• 2000

It was attempted to improve seam-tracking performance by applying a new arc-sensing algorithm for FCAW(flux-cored arc welding) process in fillet joints. For this study the authors have introduced three different weight factors: $\circled1$ arc currents at the weaving end are more weighted, $\circled2$ arc currents are evenly weighted along the weaving, and $\circled3$ arc currents at the weaving center are more weighted. To evaluate the 3 factors the values of signal-to-noise(S/N) ratio has been measured. The values were obtained for various welding conditions with different gaps in horizontal and vertical fillet joints. The test results showed that the S/N ratio of the 1st case was highest which resulted in the best of seam tracking performance. In addition, the comparison between the seam tracking performance in horizontal fillet joints and that in vertical ones has been done, and the result showed that tracking performance in vertical joints was relatively better than that in horizontal joints.

• Journal of Welding and Joining
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• v.11 no.4
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• pp.44-56
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• 1993

The arc welding processes are substantially nonlinear, in addition to being highly coupled multivariable systems, Frequently, not all the variables affecting the welding quality are known, nor may they be easily quantified. From this point of view, decoupling between the welding parameters from the welding quality is very difficult, which makes it also difficult to control the welding parameters for obtaining the desired welding quality. In this study, a neural network based on the backpropagation algorithm was implemented and adopted for the selection of gas metal arc welding parameters of the fillet joint, that is, welding current, arc voltage and welding speed. The performance of the neural network for modeling the relationship between the welding quality and welding parameters was presented and evaluated by using the actual welding data. To obtain the optimal neural network structure, various types of the neural network structures were tested with the experimental data. It was revealed that the neural network can be effectively adopted to select the appropriate gas metal arc welding parameter of fillet joints for a given weld quality.

• Journal of the korean Society of Automotive Engineers
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• v.3 no.1
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• pp.27-31
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• 1981

대량생산체제로 제작되는 자동차용 변속기는 일단 양산에 돌입하고부터는 막대한 retooling비 용의 지불없이는 좀처럼 그 모양이나 중요설계치수가 변경될 수 없기 때문에, 초기설계단계에 서의 다양하고 신중한 고려가 그 후의 어느 단계보다 중요하다. 자동차용 변속기의 치차설계자는 치차상의 주어진 공간내에서 가장 튼튼하고 소리없는 치차를 설계하기 위하여 모듈(module), 압력각, 치깊이 등이 표준에서 벗어나는 특수 cutter를 사용하도록 요구할 수밖에 없다(이러한 비표준 cutter의 제작을 위해서는 다소 더 많은 시간과 경비가 소요될지 모르지만, 이 문제는 양산체제의 특수성 속에 충분히 소화흡수된다). 표준치차의 경우에는 대부분의 설계 데이터가 테 이블이나 그래프로 주어져 있지만 모듈, 압력각, 치깊이 등이 표준에서 벗어나는 치차에 있어서는 이것들을 별도로 계산하지 않으면 안된다. 더욱이 세계자동차 메이커가 소형화와 경량화로 치 닫고 있는 현 추세에 있어서는 더욱 정밀한 계산에 의한 데이터가 요구될 것이다. 본 보고서는 임의의 cutter를 사용하여 절삭한 치차의 fillet 부분에 있어서 fillet 곡선의 함수를 구하고 이 것으로부터 lewis방식의 굽힘강도계산식(대부분의 굽힘강도 계산식이 lewis 이론에 입각한 것이긴 하지만)에 사용되는 강도계 수를 approach 법으로 구하는 방법과 계산공식에 대하여 서술한 것이다. 여기서 취급하는 굴절법은 hobbing cutter 등에 의한 rack형 굴절법이다.

• Journal of Welding and Joining
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• v.24 no.5
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• pp.29-36
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• 2006

In this study, an experimental method for the selection of optimal welding condition was proposed in the fillet weld which was done over the tack weld. This method used the response surface analysis in which the leg length and the reinforcement height were chosen as the quality variables of the weld bead profile. The overall desirability function, which was combined desirability function fur the two quality variables, was employed as the objective function for getting the optimal welding condition. In the experiments, the target values of the leg length and the reinforcement height are 6m and zero respectively for the horizontal fillet weld of 10mm thickness mild steel. The optimal welding conditions could predict the weld bead profile(leg length and reinforcement height) as 6.00mm and 0.19mm without tack weld and 6.00mm and 0.48mm with tack weld. from a series of welding test, it was revealed that a uniform weld bead can be obtained by adopting the optimal welding condition which was determined according to the method proposed.

• Journal of Welding and Joining
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• v.15 no.1
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• pp.66-80
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• 1997

This paper describes a newly developed arc-sensing algorithm of seam-tracking for FCA W (flux-cored arc welding) horizontal fillet welding. In this algorithm, arc current and the Weighted-Are-Current (WAC) are used to adjust the position of a weld torch in directions of bead throat and weaving, respectively. The WAC, which is newly devised in this study, means that arc current in the vicinity of weaving end is more emphasized than that in the center of weaving. The reason of this is because there usually exists much noise in the center of weaving due to abrupt change of arc length in case some empty gaps exist in a fillet joint Variance analysis was performed in order to check the effect of weld parameters on arc current and the WAC. As a result, the relationships between tip-to-workpiece distance and arc current, and between weaving offset and the WAC were established.To check "the validity of the algorithm, seam-tracking experiments were performed ;mder various welding condition. The result of experiments showed a satisfactory tracking performance in the presence of empty gaps in a horizontal fillet joint.et joint.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2009.11a
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• pp.542-545
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• 2009

In this study, the effect of turbine geometry on the overall performance of a gas turbine was investigated by computational fluid dynamics. Overall engine performance was predicted through a full engine simulation program which can predict the interactions of the compressor, the combustor and the turbine. The compressor and the turbine analysis code solves 2D and 3D Navier-Stokes equations respectively. The chemical equilibrium code was applied to simulate the combustor. The computations were performed for two different shapes of turbine nozzle. The nozzle shapes adopted a baseline blade and a blade with fillet.