• 한국기계가공학회지
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• 제21권2호
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• pp.123-129
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• 2022

Quartz (SiO2) has high abrasion and heat resistances and excellent chemical and mechanical properties; therefore, it is used in various industries, such as machinery, chemistry, optics, and medicine. Quartz is a high-hardness and brittle material and is classified as the topmost difficult-to-cut material, which is because of the cracking or chipping at the edge during processing. Corner wear, such as cracks and chippings that occur during cutting, is a major cause for the deterioration in the machining quality. Therefore, many researchers are investigating various techniques to process quartz effectively. However, owing to the mechanical properties of quartz, most studies have been conducted on grinding, micromachining, and microdrilling. Few studies have been conducted on quartz processing. The purpose of this study was to analyze the machining characteristics according to the machining factors during the slot machining of quartz using a cubic boron nitride (CBN) tool and to select the optimal machining conditions using the Taguchi method. The machining experiment was performed considering three process variables: the spindle speed, feed rate, and depth of cut. The cutting force and surface roughness were analyzed according to the processing conditions.

• 한국염색가공학회지
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• 제16권1호
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• pp.1-4
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• 2004

This research surveys the twisting and untwisting tensions according to the various processing conditions of belt type texturing such as draw ratio, 1st heater temperature and velocity ratio. The 1st heater temperature was changed from 1606{\circ}C\; to\; 220^{\circ}C$, draw ratio was changed from 1.6 to 1.9 and velocity ratio was changed from 1.4 to 1.8. The twisting and untwisting tensions are measured with the variation of these processing conditions, in addition, the untwisting tension(T2) and tension ratio(T2/Tl) according to the various processing conditions are analysed with the false twist mechanism which is affected to the physical properties of draw textured yams.

• 대한안전경영과학회지
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• 제5권4호
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• pp.209-217
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• 2003

The traditional Kanban needs a lot of preconditions for fitting conditions of dynamic production processing environment. The traditional Kanban isn't suitable conditions of dynamic production processing environment. Therefore conditions of dynamic production processing environment is needed more stable system. This study is describe CONWIP system such as suitable in dynamic production processing environment. Most Pull system is a Kanban system than use Kanban cards or signal for production management and inventory control. The object of Kanban system is reducing inventory between shop-floor that can reduce inventiry cost. If the system reduce the number of Kanban cards would be reduce the working process WIP, can be reduced and can be found all potential problem of production between shop-floors. This study apply to CONWIP system model for Korean industrial companies.

• 한국분말재료학회지
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• 제19권4호
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• pp.304-309
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• 2012

The purpose of our study was to develop the fabrication method of porous diatomite ceramics with a porosity gradient by centrifugal molding. The processing variables of centrifugal molding were derived from Stoke's law of sedimentation, which were the radius of the particles, the acceleration due to centrifugal molding and the dynamic viscosity of the slurry. And these could be controlled by ball-milling conditions, centrifugal conditions, and the addition of methyl cellulose, respectively. The effects of processing conditions on the gradient pore structure of diatomite were investigated by particle size analysis, scanning electron microscope, and mercury porosimeter.

• Imaging Science in Dentistry
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• 제31권1호
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• pp.17-22
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• 2001

Purpose: To compare the film density of Insight dental X-ray film (Eastman Kodak Co., Rochester, NY, USA) with that of Ektaspeed Plus film (Eastman Kodak) under manual and automatic processing conditions. Materials and Methods : Insight and Ektaspeed Plus films were exposed at three different exposure conditions with an aluminum step wedge on the films under the three different exposure times. The exposed films were processed by both manual and automatic ways. The Base plus fog density and the optical density made by exposing step wedge were calculated using a digital densitometer (model 07-443, Victoreen Inc, Cleveland, Ohio, USA). The optical densities of the Insight and Ektaspeed film versus thickness of alumimun wedge at the same exposure time were plotted on the graphs. Statistical analyses were applied for comparing the optical densities of the two films. Results: The film density of both Insight films and Ektaspeed Plus films under automatic processing condition was significantly higher over the manual processing. The film density of Insight films was significantly higher than that of Ektaspeed Plus films on both automatic and manual processing conditions. Conclusion: The radiation exposure time can be reduced when using Insight over Ektaspeed Plus film. To take the full advantage of reducing exposure time, Insight film should be processed automatically.

• 한국수산과학회지
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• 제53권3호
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• pp.417-422
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• 2020

We developed a seasoning sauce using hot water extracts from anchovy Engraulis japonica fish sauce processing by-products. A temperature of 121℃ was maintained for 120 min and the resulting amino acid content, salinity, and pH were 183.6 mg/100 g, 6.86, and 17.4 g/100 g, respectively. Radish juice, sea tangle Saccharina japonica extract, and mushroom Lentinula edodes were added to improve the flavor. The glutamic acid content of the extract mixed with 10% sea tangle extract was 88.87 mg/100 g and the 5'-GMP (guanine 5'-monophosphate) content of the extract mixed with 10% mushroom extract was 9.67 mg/ g. This study was conducted to determine optimal processing conditions for seasoned products using response surface methodology (RSM). The optimal conditions for X₁ (sea tangle extract concentration) and X₂ (mushroom extract concentration) were 15.0% and 5.0%, respectively, and the predicted values of the multiple response optimal conditions were Y₁ (5'-GMP: 17.36 mg/100 g) and Y₂ (glutamic acid: 157.35 mg/100 g). Under the optimal conditions, the experimental values of Y₁ and Y₂ were 17.32 mg/g and 155.36 mg/100 g, respectively, which are similar to the predicted values. We confirmed the feasibility of developing a seasoning sauce using hot water extract from anchovy fish sauce processing by-products and additives.

• 한국결정성장학회:학술대회논문집
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• 한국결정성장학회 1998년도 PROCEEDINGS OF THE 14TH KACG TECHNICAL MEETING AND THE 5TH KOREA-JAPAN EMGS (ELECTRONIC MATERIALS GROWTH SYMPOSIUM)
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• pp.133-136
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• 1998

Undoped and 5mol%MgO DOPED {{{{ { LiNbO}_{ 3} }}}} were grown by floating zone method. The grown crystals were poled to c-azis in different electric conditions. Ferroelectric domain patterns related to the poling conditions were investigated by chemical etching and the poling effects on the piezoelectric in the undoped and MgO doped Crystals were studied.

• 한국염색가공학회지
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• 제27권4호
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• pp.309-317
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• 2015

This study is the high contraction processing conditions set by the method of the CPB process. And the ultimate goal of this study is the high contraction of the CPB processing test method that can solve the problems of the high-contraction fabric processing method of the current jet dyeing machine. Non-coating process(CPB process) developed by the expression of a soft touch, light weight, functional and to develop excellent breathable nylon fabric. The nylon fabrics established the optimum processing conditions through the high contraction of the various test conditions, the CPB system.(The benzyl alcohol was used as the main constrictor.) At this time, the warp and weft contraction of nylon fabric was about 20%. And it established the constrictor concentration, the treatment temperature, time of a variety of tests. Also non-coating process(CPB process) can develop soft touch, lightweight, excellent air permeability. As a result, we developed a high contraction nylon fabric having a uniform surface. Manufactured fabric is used for Wind-proof and Down-proof.

• 한국축산식품학회지
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• 제38권3호
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• pp.636-652
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• 2018

The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1212-1217
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• 2009

This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (-)-epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju; Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions.