• Transactions of the Korean Society of Mechanical Engineers A
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• v.25 no.8
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• pp.1294-1301
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• 2001

In order to reduce the time and cost for assembly, automobile speaker grills have been injection molded with door trims or map pockets in one piece recently. However, several defects such as short shots or air traps can easily occur due to the decreased fluidity of the melting polymer according to the excessive heat transfer to the mold. Therefore, it is necessary to optimize the resin feed system and predict possible defects by CAE analysis. However it is not possible to obtain exact analysis results for the speaker grill by using general shell elements since the heat transfer in the thickness direction which is the dominant factor of the filling stage can not be considered. Therefore, there have been several efforts to simulate the injection molding nature of the speaker grill by using shell elements with an effective thickness which is smaller than the actual thickness of the part. Two empirical values have been recommended for the effective thickness in real practice. One is 50∼70% of the thickness of the speaker grill and another is the gap distance between the adjacent holes. In this paper, CAE analyses of a map pocket with a speaker grill were conducted using shell elements with both of these recommended effective thicknesses, and the predicted flow fronts were compared with the findings from injection molding experiments. The commercial code MOLDFLOW was used for injection molding analysis and an 850 ton injection molding machine was used for experiments.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.06a
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• pp.841-842
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.

• Journal of the Korean Institute of Gas
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• v.21 no.1
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• pp.87-93
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• 2017

This study was conducted to analyze thermal effects for the structure of portable butane gas stoves in accordance with the introduction of safety standard to protect gas accidents that were caused by using oversized grills. The temperatures of oversized grill, cartridge and cover of cartridge coupling part were measured with stoves that heat sink was installed the inside of cover of cartridge coupling part and had different height of tripods. The trend of measured temperatures affected by thermal effects of grill and flame was analyzed. The condition of using portable butane gas stove safely is that the distance between grill and cover of cartridge coupling part should be about 28 mm and over. In contrast, when the distance between grill and cover of cartridge coupling part would be shorter, thermal effects of not only grill but also flame could affect the cartridge directly. In this case, the danger that could cause gas accident would be higher. When heat sink was installed the inside of cover of cartridge coupling part, it was effective on reducing of thermal effects. However, it still had the danger of explosive gas accident of cartridge due to overheating.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2002.05a
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• pp.205-211
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• 2002

The purpose of this paper is 1) to extract managerial factor into each cell which is classified by the characteristic grill of new products 2) to construct a management model of new product development for korean companies. For this purpose, the characteristic grill of new products is classified by which is market/technology sphere. Moreover the focus of this analysis is on examination of success/failure factors, which have an important effect upon new product success or failure. The variables for this study were selected from literature survey and pre-interview was implemented specially. The subject of study was project leaders of electronics industry where have taken the leading part in product development activities in Korean manufacturing industries. Enquete survey was conducted in each firm and project managers were asked to respond. Conclusion of this study based on many significant results gained by the various multi-variate analysis are summarized as follows. First, it can he noted that success/failure factors are different by each classified model and characteristic grill of a new product. Second, it has been identified that the important factors of success products were technical & management support and market ability, the important factor of failure product were lacking in ability of technical development and R&D management system construction. This paper presents some useful guidelines in strategic and managerial aspects for development of new products. Concurrently, the model of this study should be a great practical approach for application of actual affairs.

• The Transactions of the Korean Institute of Electrical Engineers A
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• v.48 no.5
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• pp.571-579
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• 1999

In this paper, a Hadamard transform imaging spectrometer(HTIS) is proposed by using a grill spectrometer. And we reconfigure the system by using the grill sectrometer which uses a left cyclic S-matrix instead of the conventional right cyclic one. Then, we model the Hadamard transform imaging spectrometer and apply the mask characteristics compensation method, i.e. $ {T}^{-1}$ method, to complete fast algorithm. Also, through computer simulations the superiority of the proposed system in this paper to the conventional Hadamard transform spectrometer(HTS) is proved and the performance of the two systems are compared by introducing average mean square error(AMSE) as the algebraic criterion.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.29-36
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• 2004

Changes in quality characteristics and shelf-life of two types of grill sausage manufactured by using pork hind leg and re-pasteurized after packaging were investigated during storage at 5$^{\circ}C$ and 10$^{\circ}C$ up to 30 days. The total aerobic plate counts(APC) of N rnberger style grill sausage(NGS) and vegetable added grill sausage(VGS) were initially 3.08 and 3.57 log$\sub$10/CFU/$\textrm{cm}^2$, respectively, and gradually increased during storage time. After 30 days, the APC of NGS stored at 5$^{\circ}C$ and 10$^{\circ}C$ maintained relatively low at the levels of 5.32 and 6.58 log$\sub$10/CFU/$\textrm{cm}^2$, respectively. However, the APC of VGS exceeded the level of 8 log$\sub$10/CFU/$\textrm{cm}^2$ after 30 days at 5$^{\circ}C$ and after 20 days at 10$^{\circ}C$. pH was decreased with storage period, however it tended to increase after 30 days. The values of TBA and VBN for both sausages tended to increase with storage time, and this trend was pronounced at 5$^{\circ}C$ rather than at 10$^{\circ}C$. The purge loss was apparently increased in the VGS compared to the NGS sample as the storage period extended. According to the sensory evaluation, the marketing values of grill sausages stored at 5$^{\circ}C$ and 10$^{\circ}C$ were maintained until day 20 for NGS and day 14 for VGS, respectively.

• 주택과사람들
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• s.215
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• pp.114-115
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• 2008

• Journal of Environmental Science International
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• v.23 no.10
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• pp.1763-1773
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• 2014

It is known that mackerel and pork belly release a strong odor in the process of roasting. We evaluated a dilution factor of odor arising during roasting mackerel or pork belly and the relative odor strength using several cooking tools and analyzed compounds causing odors with gas chromatograph/mass detector. Roasting pans used were grill with lid, electric grill without lid and general roasting pan, and a grill with lid can attach the activated carbon charcoal deodorant at the inside of lid. And all electric grills have a drip tray under the heater. We investigated characteristics of odor emission depending on the presence of water and deodorants in these cooking tools. Study has shown that roasting mackerel produces approximately 36 time more odors than roasting pork belly, and the reduced odor emission when roast with water. And it shows the reduced deodorant effect when cooked with water after attaching activated carbon charcoal in the cooking pan. Major odor causing compounds arising when cooking mackerel and pork belly were aldehydes with high boiling point such as octyl aldehyde with a low odor threshold value.

• 유체기계공업학회:학술대회논문집
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• 2006.08a
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• pp.515-516
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• 2006

Internal and inlet flows of a cross-flow fan have been visualized using a particle image velocimetry(PIV) to analyze a relationship with a performance of a room air conditioner(RAC). A test model which has a geometric similarity with the real RAC has been manufactured for the experiment and the flow characteristics have been analyzed with various flow rates and inlet grill angles for the cross-flow fan. The experimental results using the PIV technique have been compared with the existing numerical results. Also, a location and movement of an eccentric vortex which can affect the performance and noise of the RAC has been investigated by the PIV with various flow rates and inlet grill angles.