• Journal of the Korea Furniture Society
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• v.11 no.2
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• pp.37-43
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• 2000

Ginkgo trees have long been planted in Korea as roadside trees and ornamental trees, but the wood was seldom used except some utilization f3r small artifacts. Soaring prices of imported wood and future uncertainty about long-term supply of foreign woods have stimulated research on value-added utilization of less-utilized domestic wood resources such as Ginkgo wood. The processing properties of Ginkgo wood were investigated to determine its utilization potential in this study, and the results of treatability, drying characteristics, gluability, paintability, bending properties, chemical discoloration characteristics were presented.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.4
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• pp.237-246
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• 2023

Purpose : This study investigated the effects of personality and sensory processing on college life adaptation in students majoring in occupational therapy. Methods : We conducted a survey study on 251 college students from March to May 2023. Personality, sensory processing, and college life adaptation were measured through the international personality item pool, adolescent/adult sensory profile, and student adaptation to college questionnaire, respectively. The general characteristics of students were analyzed using frequency analysis, and differences in college life adaptation and sensory processing characteristics were analyzed using independent t-tests and one-way ANOVA. The relationship between personality, sensory processing, and college life adaptation scores was analyzed using Pearson correlation analysis. The impact of personality and sensory processing on college life adaptation was analyzed using multivariate regression analysis using SPSS 25.0. Results : Correlations of all five personality factors, except openness to experience, were observed with students' college life adaptation. According to sensory processing characteristics, differences in college life adaption showed significant differences in sensory avoidance, poor registration, and sensory sensitivity. The variance of college life adaptation explained by each factor (based on R²) were 46% by personality and 26% by sensory processing. Among personality traits, neuroticism had a negative effect on college life adaptation, agreeableness and extroversion had positive effects, and low registration during sensory processing had a negative effect. Conclusion : This study suggests the provision of various activities and creation of an environment for college students with low sensory registration and neurotic traits to encourage positive changes. The results can be used to design a program that helps college students adapt to occupational therapy majors.

• Journal of Biosystems Engineering
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• v.42 no.1
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• pp.69-74
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• 2017

Purpose: The purpose of this study is to analyze turbidity and quality characteristics of white rice as a function of main shaft blast velocity and to verify the optimum processing conditions in the cutting type white rice processing system (CTWRPS). Methods: Sindongjin, one of the rice varieties, which used to be produced in Gimje-si, Jeollabuk-do, in 2015, was used as the experimental material. Turbidity and quality characteristics of white rice were measured at three different main shaft blast velocities: 25, 30, and 35 m/s. The amount of test material used for a single experiment was 20 kg, and after processing, whiteness was found to be $42.5{\pm}0.5$, following which, turbidity and quality characteristics were measured. Results: Turbidity decreased with increase in the shaft blast velocity, and as a result, was lowest at 35 m/s of shaft blast velocity among all the other experiment velocities. The trend of cracked rice ratios was similar to the turbidity. Broken rice ratio turned out to be less than 2.0% in all the test conditions. In the first stage of processing, the processing pressure decreased as the main shaft blast velocity increased. Additionally, in the second stage of processing, the processing pressure was at its lowest value at the main shaft blast velocity of 35 m/s. Energy consumption, too, decreased as the main shaft blast velocity was increased. Conclusions: From the above results, it is concluded that the main shaft blast velocity of 35 m/s is best for reducing turbidity and producing high quality rice in a CTWRPS.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.428-440
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• 2023

Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, color analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of essential amino acid (EAA) and EAA index when compared to EAAs. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of H. illucens after hot-air drying.

• Fibers and Polymers
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• v.7 no.4
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• pp.404-413
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• 2006

This study examines multiple quality optimization of the injection molding for Polyether Ether Ketone (PEEK). It also looks into the dimensional deviation and strength of screws that are reduced and improved for the molding quality, respectively. This study applies the Taguchi method to cut down on the number of experiments and combines grey relational analysis to determine the optimal processing parameters for multiple quality characteristics. The quality characteristics of this experiment are the screws' outer diameter, tensile strength and twisting strength. First, one should determine the processing parameters that may affect the injection molding with the $L_{18}(2^1{\times}3^7)$ orthogonal, including mold temperature, pre-plasticity amount, injection pressure, injection speed, screw speed, packing pressure, packing time and cooling time. Then, the grey relational analysis, whose response table and response graph indicate the optimum processing parameters for multiple quality characteristics, is applied to resolve this drawback. The Taguchi method only takes a single quality characteristic into consideration. Finally, a processing parameter prediction system is established by using the back-propagation neural network. The percentage errors all fall within 2%, between the predicted values and the target values. This reveals that the prediction system established in this study produces excellent results.

• Journal of the Korean Society of Safety
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• v.27 no.4
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• pp.20-25
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• 2012

The purpose of this study is to analyze the thermal characteristics and to study fire hazard of electric leakage by iron power accumulated on circuit breaker in an iron processing factory. The thermal characteristics were analyzed while current was applied to the powder for ten minutes. Results showed that temperature of iron powder at 100 mA is $160^{\circ}C$ and at 175mA is $240^{\circ}C$. The sparks have occurred as iron powder drops between two(hot line and neutral line) wires and then iron powder explosion occurred while dropping continuously the iron powder on two lines. Those who work in the iron processing industry need to periodically remove and maintain the iron powder. The thermal characteristics in this paper can be used for electrical fire investigation and for basic data of thermal characteristic of leakage current through iron powder at iron processing factories.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.31B no.11
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• pp.109-115
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• 1994

In this paper, we developed an analyzing method of the motional characteristics of sperm, using image processing technology. Without the aid of a dedicated image-processor, this processing of a personal computer(PC) and a simple image processing board. The image processing board is used for acquiring images from a microscopic imaging source. The PC processes the images from the board and computes the parameters of motional characteristics of sperms. The algorithm of the site detection of sperms and the 'Match Matrix Method' is noteworthy. After comparing the results of our method with those of the manual method, and with those of the method using a dedicated image-processor, we concluded that our method is useful and reliable.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.20 no.1
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• pp.57-65
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• 2021

With the increased utilization of CAM programs, end-mill processing is most commonly used for machining and metal processing. In particular, hole or shaft machining has high assembly precision, which inevitably leads to high utilization of end mills. However, the analysis of quality characteristics according to the process conditions of end mills is not performed systematically at the site, causing poor quality and productivity. The most influential factor of quality is the runout of the end mill. In this paper, the number of turns of the end mill, number of tool blades, cutting direction, and artificial runout volume were determined to identify the correlation between the epicenter, cylindricality, and surface roughness. Two types of end mills, three levels of runout, three levels of rotational speed, and two cutting directions were considered and 36 rounds of hole processing were conducted. For the analysis of shape characteristics according to the set process variables, the experimental planning method was applied to the measured specimen and the processing characteristics were analyzed according to the runout of the end mill through correlation analysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.171-174
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• 1994

Lipoxygenase are responsible for offensive grassy and green bean flavors which limit the wide utilization of soy protein products. This study was carried out to investigate the processing characteristics of soybean genotypes lacking lipoxygenase. Soybean curd made from soybeans with and without seed lipoxygenase showed nearly similar yield, while those sensory evaluation was better in lipoxygenase lacking lines than noramal one. Chemical composition of soybean curd also was similar between different genotypes, but total sugar content was higher in lipoxygenase lacking lines. Significant different quality of soymilk was showed by sensory test. The flavor and taste of soymilk were better in soybeans without seed lipoxygenase, although soymilk was made by two different processing methods. Therefore, in soybean breeding pro-gramme for food processing, lipoxygenase-lacking soybean genotypes could be useful economically and nutritionally.