• 산업경영시스템학회지
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• 제24권63호
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• pp.101-110
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• 2001

This study is concern with the design of experiment planning for quality improvement in flow shop manufacturing system. In this study, the procedure of two stage experiment planning are proposed and applied to the manufacturing process of Li/$MnO_2$ batteries. The result of in this paper is that, compared with the current process conditions, 52% of the insulation inspection process, 81.6% of the first premier discharge process, 98.5% of the second premier discharge process, 84.7% of O.C.V./C.C.V. process, and 86.2% of voltage inspection process are decreased. After a given period of time, the life of the batteries extends to 75 hours, which means the 15% improvement in capacity. In case that the proposed methods are applied to the process Improvements of the flow shop manufacturing system, the much effected in experimental cost- saving and quality improvement.

• 한국정밀공학회지
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• 제21권7호
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• pp.30-36
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• 2004

Recently, the lead-time of a product is to be shortened in order to satisfy consumer's demand. It is thus important to reduce the manufacturing time and the cost of 3D-shaped microstructures. Micro-Electro-Mechanical Systems (MEMS) and devices are usually fabricated by lithography-based methods. Above method is not flexible for the rapid manufacture of 3D-shaped microstructures because it depends on work's experiences and requires excessive cost and time for making many masks. In this paper, the effective laser micrornachining is developed to fabricate UV sensitive polymer microstructures using laser ablation. The proposed process, named by laser microRP, is a very useful method on rapid manufacturing for 3D-shaped microstructures.

• Journal of Welding and Joining
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• 제34권4호
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• pp.9-16
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• 2016

Metal parts are produced by conventional methods such as casting, forging and cutting, extrusion, etc. However, nowadays, with additive manufacturing (AM), it is possible to directly commercialize by means of stacking of equipment to the 3D drawing and use of high precision tools such as laser source. Thus, drawing of materials is an important aspect in delivering good products. AM deals with production of lighter aircraft parts and few more three-dimensional molds, it wish to manufacture special medical parts and want to steadily expand the new market area. The cost of related equipment and materials are still expensive and difficult to obtain on a mass production. However, the ability to make changes and lead the innovation in the paradigm of traditional manufacturing process is still effective. In this paper, we introduce metal AM and the principles of the related devices, metal powder production process, and their application.

• 산업경영시스템학회지
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• 제36권1호
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• pp.24-35
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• 2013

A cell formation approach based on cluster analysis is developed for the configuration of manufacturing cells. Cell formation, which is to group machines and parts into machine cells and the associated part families, is implemented to add the flexibility and efficiency to manufacturing systems. In order to develop an efficient clustering procedure, this paper proposes a cluster analysis-based approach developed by incorporating and modifying two cluster analysis methods, a hierarchical clustering and a non-hierarchical clustering method. The objective of the proposed approach is to minimize intercellular movements and maximize the machine utilization within clusters. The proposed approach is tested on the cell formation problems and is compared with other well-known methodologies available in the literature. The result shows that the proposed approach is efficient enough to yield a good quality solution no matter what the difficulty of data sets is, ill or well-structured.

• 산업경영시스템학회지
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• 제44권4호
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• pp.12-22
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• 2021

This article suggests the machine learning model, i.e., classifier, for predicting the production quality of free-machining 303-series stainless steel(STS303) small rolling wire rods according to the operating condition of the manufacturing process. For the development of the classifier, manufacturing data for 37 operating variables were collected from the manufacturing execution system(MES) of Company S, and the 12 types of derived variables were generated based on literature review and interviews with field experts. This research was performed with data preprocessing, exploratory data analysis, feature selection, machine learning modeling, and the evaluation of alternative models. In the preprocessing stage, missing values and outliers are removed, and oversampling using SMOTE(Synthetic oversampling technique) to resolve data imbalance. Features are selected by variable importance of LASSO(Least absolute shrinkage and selection operator) regression, extreme gradient boosting(XGBoost), and random forest models. Finally, logistic regression, support vector machine(SVM), random forest, and XGBoost are developed as a classifier to predict the adequate or defective products with new operating conditions. The optimal hyper-parameters for each model are investigated by the grid search and random search methods based on k-fold cross-validation. As a result of the experiment, XGBoost showed relatively high predictive performance compared to other models with an accuracy of 0.9929, specificity of 0.9372, F₁-score of 0.9963, and logarithmic loss of 0.0209. The classifier developed in this study is expected to improve productivity by enabling effective management of the manufacturing process for the STS303 small rolling wire rods.

• 한국건설관리학회논문집
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• 제23권6호
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• pp.119-124
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• 2022

최근 적층제조기술을 활용한 건축 상품 시공방법이 제안되고 있다. 적층제조기술은 건축 상품 시공과정을 자동화하여 작업자 안전을 확보한다. 또한, 비정형 형상의 구현효율성이 높아 건축물과 기반시설제조과정에 적용 가능성을 주목 받고 있다. 적층제조기술은 현대의 건설 산업에서 요구되는 컴퓨터 기반의 시공자동화, 자원관리, 시공기간예측 등을 만족할 수 있는 기술이다. 하지만, 아직 부족한 누적 데이터와 표준, 규제, 운영방법 등에 의해 산업 적용이 제한되고 있다. 본 연구에서는 건축 적층제조기술 적용가능성을 분석하기 위해 2개의 적층제조시스템으로 건축 상품을 제조한다. 또한 각 건축 상품은 적층생산결정모델을 통해 적합한 제조시스템으로 투입하는 방법이 적용되고, 실증 실험을 통해 제조과정의 문제를 확인한다. 결과적으로 건축 상품의 품질 향상을 위한 확장된 적층생산결정모델을 제안한다.

• 동아시아식생활학회지
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• 제14권3호
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.

• 한국건설관리학회논문집
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• 제8권1호
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• pp.57-65
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• 2007

철근 공장가공은 현장가공에 비하여 가공의 정밀도를 향상시킬 수 있을 뿐 아니라 철근의 절단 손실을 줄일 수 있는 장점이 있다. 최근 도심지 공사의 증가로 야적장이 부족하고 숙련된 현장 노무인력의 확보가 어려워짐에 따라 향후 철근의 공장가공 방식은 점차 확대될 것으로 예상된다. 본 연구에서는 철근가공 공장방식의 중요성을 인지하고 그간의 연구들이 배근작업과 전문건설업체를 중심으로 이루어졌다는 점에 착안하여 18개 철근가공 공장을 대상으로 실태조사를 실시하였다. 실태조사 결과를 토대로 철근공장가공 활성화를 위한 방안으로 철근가공 형상 표준화, 시공성이 반영된 배근상세도 작성 및 철근 가공형상표 산출 업무 전산화, 배근작업의 표준화와 ADC기반의 철근자재 추적시스템을 개발을 제안하였다.

• The Journal of Advanced Prosthodontics
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• 제10권5호
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• pp.347-353
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• 2018

PURPOSE. The purpose of this study was to evaluate the marginal discrepancy of heat-pressed ceramic veneers manufactured using a CAD/CAM system. MATERIALS AND METHODS. The ceramic veneers for the abutment of a maxillary left central incisor were designed using a CAD/CAM software program. Ten veneers using a microstereolithography apparatus (AM group), ten veneers using a five-axis milling machine (SM group), and ten veneers using a traditional free-hand wax technique (TW group) were prepared according to the respective manufacturing method. The ceramic veneers were also fabricated using a heat-press technique, and a silicone replica was used to measure their marginal discrepancy. The marginal discrepancies were measured using a digital microscope (${\times}160$ magnification). The data were analyzed using a nonparametric Kruskal-Wallis H test. Finally, post-hoc comparisons were conducted using Bonferroni-corrected Mann-Whitney U tests (${\alpha}=.05$). RESULTS. The $mean{\pm}SD$ of the total marginal discrepancy was $99.68{\pm}28.01{\mu}m$ for the AM group, $76.60{\pm}28.76{\mu}m$ for the SM group, and $83.08{\pm}39.74{\mu}m$ for the TW group. There were significant differences in the total marginal discrepancies of the ceramic veneers (P<.05). CONCLUSION. The SM group showed a better fit than the AM and TW groups. However, all values were within the clinical tolerance. Therefore, CAD/CAM manufacturing methods can replace the traditional free-hand wax technique.

• Journal of Biosystems Engineering
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• 제38권2호
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.