• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.75-86
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• 1996

This study was surveyed to investigate the condition and satisfaction of foodservice environment. the survey was conducted based on an instrument which was developed by reviewing previous research. The instrument was provided to 57 nutritionists at the elementary schools in Taegu area, and its contents include the standard and relevance of kitchen center, the layout type and the standard of satisfaction for the cooking equipment, washing machine, kitchen table and kitchen facilities. Data obtained from survey were analyzed by SAS. These results show that the combination layout type among four types of cooking center in the arrangement gives the highest standard of satisfaction to nutritionists. The amounts of equipment holding are related to its arrangement in the standard of satisfaction.

• Journal of Food Hygiene and Safety
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• v.3 no.3
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• pp.117-129
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• 1988

Packaged meal manufacturing establishments in Seoul city and Kyungkido province were assessed in terms of the sanitary conditions and practices, time and temperature, and microbiological quality. Sanitary check-lists were developed to evaluate the sanitary condition of sampled packaged meal manufacturing establishments. Microbiological tests on.food containers, equipments, and foods in various phases of product flow were done. The results of the study are summarized as follows; 1) Sanitary condition of kitchen.and sanitary practices of employees in.large and medium establishments were evaluated as the some improvement required in order to meet all standards. But sanitary practices of employees in small establishments were evaluated as the unsatisfactory state with negligence or ignorance of safe practice. 2) The microbiological quality of basic ingredients and food materials after pre-preparation were poor. 3) Time and temperature data indicated that phases of holding ingredients at room temperature after cooking, assembly and packaging before delivery were critical. 4) Microbiological test results for food containers, equipments indicated that sanitary conditions of stainless steel ware, knife, wiping clothes and cutting board should be improved promptly. 5) Critical control points identified were ingredients, pre-preparation, Holding, and assembly and packaging. 6) Guidelines were suggested for effective quality control of packaged meals production.

• Journal of Korea Foundry Society
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• v.11 no.4
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• pp.331-337
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• 1991

Various test specimens were prepared by austempering low alloyed Mo-Ni-Cu ductile iron blocks of high graphite nodule count at 270, 320 or $370^{\circ}C$ for 0.5, 1, 3 or 9hrs. Tensile test, CVN impact test and plane-strain fracture toughness test(compact tension specimen of 50mm W) were done for each heat treatment condition at room temperature. X-ray diffractometer and optical microscope were used to investigate the change of microstructure and relationships between microstructure and test results. The highest retained austenite volume percent at each austempering temperature was corresponded to the highest mechanical property. The highest elongation value of 17%, U.T.S. value of 1,600 MPa or $K_{IC}$ value of 90MPa${\surd}$m were reached at each optimum condition. The best heat treatment condition for fracture toughness were 3hrs' holding time combined with the austempering temperature of 270 and $320^{\circ}C$, and 1hr's of $370^{\circ}C$.

• Transactions of Materials Processing
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• v.18 no.1
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• pp.45-51
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• 2009

Shape memory alloy has been used to improve the tensile strength of composite by the occurrence of compressive residual stress in matrix using its shape memory effect. In order to fabricate shape memory alloy composite, TiNi alloy fiber and Al2024 sheets were used as reinforcing material and matrix, respectively. In this study, TiNi/Al2024 shape memory alloy composite was made by using hot press method. In order to investigate bonding condition between TiNi reinforcement and Al matrix, the micro-structure of interface was observed by using optical microscope and diffusion layer of interface was measured by using Electron Probe Micro Analyser. And the mechanical properties of composite with three parameters(volume fraction of fiber, cold rolling amount and test temperature) were obtained by tensile test. The most optimum bonding condition for fabrication the TiNi/Al2024 composite material was obtained as holding for 30min. under the pressure of 60MPa at 793K. The strength of composite material increased considerably with the volume fraction of fiber up to 7.0%. And the tensile strength of this composite increased with the reduction ratio and it also depends on the volume fraction of fiber.

• Transactions of the Korean hydrogen and new energy society
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• v.25 no.4
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• pp.355-363
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• 2014

Thermal shock or overheating of WGS catalyst for SEWGS system during hydrogen pre-treatment can cause reactivity decay of the catalyst. To select appropriate pre-treatment condition, temperature profiles of catalyst bed (or outside fluidized particle bed of bed insert) during pre-treatment were measured and then CO conversions of those catalysts during WGS reaction were also measured and compared. Drastic overheating of catalyst took place when we reduce catalyst at fixed bed condition and these catalysts showed low CO conversion during WGS reaction. On the contrary, there was no overheating of catalyst at fluidized bed condition not only physical mixing case but also bed insert case. Spring type bed insert showed acceptable CO conversion even at low WGS content. Consequently, feasibility of high CO conversion without decay of reactivity of catalyst and holding the WGS catalyst inside the SEWGS reactor as tablet shape were confirmed using spring type bed insert.

• Journal of the Korean Society for Precision Engineering
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• v.33 no.1
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• pp.23-29
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• 2016

In this paper, a real-time condition diagnosis system for the lens injection molding process is developed through the use of LabVIEW. The built-in-sensor (BIS) mold, which has pressure and temperature sensors in their cavities, is used to capture real-time signals. The measured pressure and temperature signals are processed to obtain features such as maximum cavity pressure, holding pressure and maximum temperature by the feature extraction algorithm. Using those features, an injection molding condition diagnosis model is established based on a response surface methodology (RSM). In the real-time system using LabVIEW, the front panels of the data loading and setting, feature extraction and condition diagnosis are realized. The developed system is applied in a real industrial site, and a series of injection molding experiments are conducted. Experimental results show that the average real-time condition diagnosis rate is 96%, and applicability and validity of the developed real-time system are verified.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Transactions of Materials Processing
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• v.7 no.3
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• pp.215-224
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• 1998

A semi-solid forming has a lot of advantages compared to the die casting. squeeze casting and conventional forging. therefore, semi-solid forming process is now becoming industrial interest for the production of metal components and metal matrix composites. However the material behaviour in the semi-solid temperature range is not sufficiently known although it controls the whole process through forces and geometry evolutions because the behaviour of metal slurries is complex. The semi-solid materials(SSMs) fabricated under electric-magnetic stirring condition is necessary to be applicated in forming process. A reheating conditions were studied with the reheating time holding time and reheating temperatures. The microstructure of SSM(specimen size : d39${\times}$h85) at the condition of heating time 10min and heating temperature 590${\circ}C$ is the most globular and finest one. The microstructure of SSM(specimen size : d76${\times}$h60) reheated under the three step reheating conditions is most globular and finest.

• International Journal of Precision Engineering and Manufacturing
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• v.4 no.2
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• pp.49-56
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• 2003

As semi-solid forging (SSF) is compared with conventional casting such as gravity die-casting and squeeze casting, the product without inner defects can be obtained from semi-solid forming and globular microstructure as well. Generally, SSF consists of reheating, forging, and ejecting processes. In the reheating process, the materials are heated up to the temperature between the solidus and liquidus line at which the materials exists in the form of liquid-solid mixture. The process variables such as reheating time, reheating temperature, reheating holding time, and induction heating power has large effect on the quality of the reheated billets. It is difficult to consider all the variables at the same time for predicting the quality. In this paper, Taguchi method, regression analysis and neural network were applied to analyze the relationship between processing conditions and solid fraction. A356 alloy was used for the present study, and the learning data were extracted from the reheating experiments. Results by neural network were in good agreement with those by experiment. Polynominal regression analysis was formulated using the test data from neural network. Optimum processing condition was calculated to minimize the grain size and solid fraction standard deviation or to maximize the specimen temperature average. Discussion is given about reheating process of row material and results are presented with regard to accurate process variables fur proper solid fraction, specimen temperature and grain size.

• Current Optics and Photonics
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• v.1 no.6
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• pp.642-648
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• 2017

Involuntary hand tremor has been a serious challenge in micromanipulation tasks and thus draws a significant amount of attention from related fields. To minimize the effect of the hand tremor, a variety of mechanically assistive solutions have been proposed. However, approaches increasing human awareness of their own hand tremor have not been extensively studied. In this paper, a head mount display based virtual reality (VR) system to increase human self-awareness of hand tremor is proposed. It shows a user a virtual image of a handheld device with emphasized hand tremor information. Provided with this emphasized tremor information, we hypothesize that subjects will control their hand tremor more effectively. Two methods of emphasizing hand tremor information are demonstrated: (1) direct amplification of tremor and (2) magnification of virtual object, in comparison to the controlled condition without emphasized tremor information. A human-subject study with twelve trials was conducted, with four healthy participants who performed a task of holding a handheld gripper device in a specific direction. The results showed that the proposed methods achieved a reduced level of hand tremor compared with the control condition.