• Design & Manufacturing
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• 제2권2호
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• pp.33-37
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• 2008

This paper describes the optimization of injection molding conditions to minimize sink marks. Sink marks, which refer to a small depression on the surface opposite a thick wall thickness, are often encounted in injection molded plastic parts. Part geometry, material properties and processing conditions during injection molding can affect the sink mark depth. We designed the runner system which is possible balanced filling to cavities using CAE program and then obtained optimal processing conditions by Taguchi's Robust Design technique. By actual injection molding using optimized mold and molding conditions, it confirmed that sink mark depth decreased zero compared to 1mm level in the conventional mold and process.

• 한국정밀공학회지
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• 제25권7호
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• pp.111-115
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• 2008

This paper describes the optimization of injection molding conditions to minimize sink marks. Sink marks, which refer to a small depression on the surface opposite a thick wall thickness, are often encounted in injection molded plastic parts. Part geometry, material properties and processing conditions during injection molding can affect the sink mark depth. We designed the runner system which is possible balanced filling to cavities using CAE program $Moldflow^{TM}$ and then obtained optimal processing conditions by Taguchi's Robust Design technique. By actual injection molding using optimized mold and molding conditions, it confirmed that sink mark depth decreased zero compared to 1mm level in the conventional mold and process.

• 한국음향학회:학술대회논문집
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• 한국음향학회 1998년도 학술발표대회 논문집 제17권 1호
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• pp.487-490
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• 1998

본 논문에서는 천해 환경에서 multitone MFP를 하기 위한 다양한 시뮬레이션을 수행하고 여러 관점에서 multitone MFP의 성능을 분석하였다.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2008년도 하계종합학술대회
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• pp.943-944
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• 2008

In this paper, image processing technologies was employed to monitor and visualize the conditions of the inside of furnace for glass. In order to capture the images of the furnace under the high temperature environment, specially designed camera system was used. From the experimental results we see that the developed software showed good information about the inside conditions such as a scum line and positions of bubbles.

• 한국생산제조학회지
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• 제22권3호
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• pp.402-407
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• 2013

In this paper, the image processing for flexible disk grinding and the effect of the grinding conditions on the flat zone length of a workpiece are investigated, with the purpose of automating the grinding process. To accomplish this, three issues should be carefully studied. The first is finding the relationship between the flat zone length and the grinding conditions such as the cutting speed and feeding speed. The second is developing a neural network algorithm to predict the flat zone. The third is developing an image processing algorithm to measure the flat zone length of a workpiece. Slope analysis is used to determine straight and curved sections during the image processing. For verification, the estimated length and the length from the image processing are compared with the length measured by a projector. There is a minimum difference of 1.7% between the predicted and measured values. The results of this paper will be useful in compiling a database for process automation.

• 소성∙가공
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• 제24권1호
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• pp.5-12
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• 2015

In the current study, fundamental deep drawing characteristics of Ti-6Al-4V alloy sheets were investigated to establish the effect of processing conditions on large size square deep drawn cups. To accomplish this study, FE-simulations (Abaqus) were performed to determine optimum blank size, friction coefficient, the gap between punch and die, etc. The simulated processing parameters were verified experimentally. Based on the FE-simulation results, deep drawing was performed with various blank holding loads and sample sizes. In order to improve the formability of Ti-6Al-4V sheet, various lubricant methods were evaluated. Tensile tests and thickness measurements were conducted on the formed sheets. Processing parameters including blank holding force, lubricants, and optimum blank size, were selected to achieve improved drawing quality. With the optimum processing condition, a $200mm{\times}200mm$ cup was deep drawn successfully.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 한국수산과학회지
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• 제15권2호
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• pp.111-116
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• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.

• 산업식품공학
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• 제23권2호
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• pp.87-93
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• 2019

공기 주입식 스팀-에어 레토르트 내에서 스팀온도, 내부가압, CUT 등의 공정변수가 레토르트 내부의 온도 균일성에 미치는 영향을 평가하였다. 고온살균(121℃)이 저온살균(82℃) 보다 공정구간동안 온도분포가 더 균일하고 안정적이었다. 내부 가압이 클수록 저온살균조건의 공정에서는 온도분포가 안정적이었고, 이와 반대로 고온살균조건의 공정에서 온도분포가 더 불균일한 것으로 나타났다. 승온구간을 조절한 경우에는 레토르트 내의 온도분포에는 유의적인 차이를 나타내지 않았다. 공정구간동안 레토르트 내부에서 냉점은 수직방향 1층의 위로 확인되었고, 수평방향에서는 맨 뒤쪽 중앙 부분이 가장 높은 온도를 유지하여 공정 동안 이 위치들을 주의를 할 필요가 있었다. 또한 레토르트 내부의 양 옆 위치가 다른 위치에 비해 특히 온도분포가 불안정한 것으로 확인되었으므로 레토르트 가공 공정에서 주의해야 할 것으로 판단되었다.

• 한국축산식품학회지
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• 제35권5호
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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.