• Proceedings of the Korean Society of Laser Processing Conference
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• 1998.05a
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• pp.46-47
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• 1998

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2005.05a
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• pp.272-277
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• 2005

The discharge gap clearly is to order and to promote the improvement of processing feature of die-sinking electro discharge machining(EDM). If creation carbon, which generated by pyrolysis of EDM oil and processing pace power which is generated in between an electrode and a workpiece, are overproduced, they will lower the processing speed and roughness of the surface. Therefore, it is gone through the .flow analysis of EDM oil in order to improve the treatment of processing chips, which is an important problem by contriving a new flushing method. The condition of an electric discharge is not considered to be a progressing of processing. It is assumed that the flow of processing fluid is equal to the flow of processing chip, which is remaining in the discharge gap, and analyzing its correlation.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.20 no.9
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• pp.76-83
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• 2021

This study examines the characteristics of spraying conditions based on the change in standoff distance during fine particle spraying while measuring the surface roughness, maximum depth, and maximum width of the sprayed surface. The processing shape of the sprayed surface is analyzed to understand the effects of injection pressure, nozzle diameter, standoff distance, processing shape, processing cycle, processing speed, and injection particles, which are the main factors of fine particle injection processing. Based on the derived characteristics, we attempt to determine the interrelationships of these major factors. The standoff distance is set as a variable factor and a spray machining experiment using a hexagonal shape (from among polygons) instead of square and circular shapes is conducted. Results reveal that research on the characteristics of spraying conditions could be expanded based on changes in the shapes of workpieces.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.552-560
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• 2017

This study aimed to evaluate the quality characteristics of Tteokgalbi with 1% (w/w) black rice bran only (T1), or with black rice bran and one of the following four types of organic acid: ascorbic acid (T2), citric acid (T3), tartaric acid (T4), or maleic acid (T5) as a substitute for caramel colorant. Tteokgalbi with only black rice bran showed the highest (p<0.05) values of moisture content and water holding capacity (WHC), while there were no significant differences in protein content, fat content, ash content, and thiobarbituric acid reactive substance (TBARS) values in treatments and controls (p>0.05). All the treated samples with any one of the four organic acids showed lower pH than controls (p<0.05). The lightness and redness of Tteokgalbi treated with any one of the four organic acids and black rice bran were higher than those of T1. The volatile basic nitrogen (VBN) values of T4 and T5 were higher than those of the other treatments (p<0.05). With regards to sensory characteristics, T1 and T2 showed overall acceptability similar to that of the controls (p>0.05). The results reported in this study show that Tteokgalbi with black rice bran and any one of the four organic acids listed above not only improved quality characteristics in cooking loss, WHC, lipid oxidation but also could successfully replace the synthetic caramel colorant. Overall, the most satisfactory results were obtained by adding black rice bran and ascorbic acid.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.148-154
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• 2017

Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.861-873
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• 2022

The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.25-25
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• 2023

As the demand for processing potatoes increases, imports of raw potatoes and potato products are increasing, so it is necessary to expand potato production as raw materials for processing in Korea. Potato varieties for processing that can be grown in fall have been developed, but research on cultivation technology and processing quality management technology to improve chip processing quality is very insufficient. Therefore, this study was conducted to investigate the optimal harvest time by investigating the quantity and chipping characteristics of potato chips during autumn cultivation. As the test varieties, the chip processing varieties "Saebong", "Eunsun", and "Geumnaru" were used, and the potato cultivation site was the Seocheon-gun Test field (214 Gaeya-ri) of the Chungcheongnam-do. The test treatment was at harvest time after spring cultivation, and the potatoes were harvested at 70, 80, 90, and 100 days after sowing based on the sowing time. The investigation items were potato productivity (total yield, yield of standard processing, and number of tubers) and chip-processing characteristics (chip color, dry matter content, glucose content, etc.). As a result of examining the yield characteristics according to the harvest time, statistical significance was not found according to the treatment. The total yield (ton/ha) was 27.5 to 30.5, and there was no significant difference depending on the time of 70 to 100 days after harvest. The standard quantity for processing (yield of 81-250g potatoes per unit) also showed a similar trend. In chipping characteristics according to harvest time, statistical significance was high in specific gravity and glucose content. The specific gravity was highest at 1.077 at 70 days after harvest, and the glucose (mg/dL) content was the lowest at 37.5 at 80 days after harvest. Statistical significance was not recognized, but chip color (L value) was the highest at 64.4 at 70 days after harvest. Therefore, it is judged that the optimal harvesting time for chip processing is 70 to 80 days after sowing.

• The Journal of Korean Academy of Sensory Integration
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• v.11 no.1
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• pp.39-49
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• 2013

Objective : We studied adolescent's sensory processing characteristics and classification of the depending on the adolescent's sensory processing characteristics degree. And we studied depending on sensory processing characteristics the difference of the general characteristics; sex, health status, hospital visit, the usual sensory problem. In addition, we investigated differences in each group; sensory processing characteristics, stress, depression, and self-esteem. Methods : We have collected 310 for students in Busan, Gyeongsangnam-do region of high school to distribute the questionnaire; Adolescent / Adult sensory profile (AASP), the Korean version Daily Stress Assessment (K-DSI), Beck Depression Inventory (BDI), and Self-Esteem Scale (SES). The questionnaire used in the final study part 310 to part 288 of which corresponds to 92% of the total questionnaire. The data analysis was used SPSS for windows 18.0 statistical analysis. Results : Sensory Seeking of sensory processing characteristics of adolescents in the study was low score. The higher stress score, Sensory Sensitivity and Sensation Avoiding score were higher, and the higher depression score, Low Registration and Sensation Avoiding score were higher. The lower self-esteem score, Sensation Avoiding and Sensory Sensitivity score was higher whereas Sensation Seeking score was lower. Conclusions : Study about Korean's mean in the next studies should be investigate. In addition, a lot of study about adolescents with sensory processing problems should be investigate.

• Transactions of Materials Processing
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• v.18 no.3
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• pp.256-261
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• 2009

Polyurethane has been one of the most important materials for automobile elastic parts such as bumper, head rest, instrument panel and so on since it covers very wide range of mechanical characteristics with low production costs. The processing variables such as formulation of ingredients and mold temperature, mixing speed, etc. can affect the quality of produced polyurethane foams so that process conditions should be determined appropriately. In this study, foaming behaviors of semi-rigid polyurethane were investigated by conducting cup foam tests with two major processing variables such as environmental temperature and blowing agent content. In addition, it was verified that processing conditions of real practice can be determined effectively by considering foaming characteristics obtained by the cup foam tests.

• Journal of the Semiconductor & Display Technology
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• v.22 no.3
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• pp.142-148
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• 2023

In this paper, we identify performance issues in executing compute kernels from PolyBench, which includes compute kernels that are the core computational units of various data-intensive workloads, such as deep learning and data-intensive applications, on Processing-in-Memory (PIM) devices. Therefore, using our in-house simulator, we measured and compared the various performance metrics of workloads based on traditional out-of-order and in-order processors with Processing-in-Memory-based systems. As a result, the PIM-based system improves performance compared to other computing models due to the short-term data reuse characteristic of computational kernels from PolyBench. However, some kernels perform poorly in PIM-based systems without a multi-layer cache hierarchy due to some kernel's long-term data reuse characteristics. Hence, our evaluation and analysis results suggest that further research should consider dynamic and workload pattern adaptive approaches to overcome performance degradation from computational kernels with long-term data reuse characteristics and hidden data locality.