• 한국소음진동공학회논문집
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• 제18권8호
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• pp.879-885
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• 2008

A rotordynamic analysis was performed with a decant-type centrifuge, which is a kind of industrial centrifuge. The system is composed of screw rotor, bowl rotor, driving motors, gear box, and support rolling element bearings. These rotors have a rated speed of 4300 rpm, and were modeled utilizing a rotordynamic FE method for analysis, which was verified through 3-D FE analysis. Design goals are to achieve wide separation margins of lateral critical speeds, and favorable unbalance responses of the rotor in the operating range. Then, a complex analysis rotordynamic analysis of the system was carried out to evaluate its forward synchronous critical speeds and mode shapes, whirl natural frequencies, and unbalance responses under various balance grade. As a result of analysis, the rotordynamic analysis performed by separating a screw rotor and bowl rotor may cause an error in predicting critical speed of entire system. Therefore, the rotordynamic analysis of a coupled rotor combining a screw and bowl rotor must be performed in order to more accurately estimate dynamic characteristics of the decanter-type centrifuge as presented in this paper. Also, rolling element bearings with suitable stiffness should be selected to keep enough separation margin. In addition, in establishing balance grade of a screw and bowl rotor, ISO G2.5 balance grade is more recommended than ISO G6.3, in particular balancing correction of a screw rotor based on ISO G2.5 grade is strongly recommended.

• 한국식품영양학회지
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• 제13권6호
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• pp.547-552
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• 2000

옥수수에 5 $\mu$g/g의 FB$_1$을 인위적으로 첨가한 후 co-rotating mixing twin screw extruder를 사용하여 140, 160, 및 18$0^{\circ}C$에서 각각 screw speed를 80, 100 및 120rpm으로 조정하여 extrusion 처리하였다. Extrusion 처리에 의한 FB$_1$ 감소율은 약 41~45% 수준이었으며, 처리 조건에 따른 차이는 없었다. Glucose, fructose 및 sucrose를 각각 첨가한 옥수수를 14$0^{\circ}C$, 120 rpm에서 extrusion 처리하였을 때 glucose를 첨가한 옥수수에서의 FB$_1$ 감소율이 증가하였다. Glucose 함량의 증가에 따라 FB$_1$의 감소율도 증가하였으며, glucose가 2.5%, 5% 및 7.5% 존재할 때 extrusion 처리 옥수수에 잔존하는 FB$_1$은 각각 51%, 34% 및 19%수준이었다.

• 한국기계가공학회지
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• 제11권6호
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• pp.62-68
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• 2012

Geometry of a screw fabricated by a turning process determined by the shape of the tool, feed rate of the tool and rotation speed of the spindle. Therefore, computing the exact geometry of the screw is very important to perform a simulation on machining or an evaluation of the workpice quality. In this paper, a new mathematical geometry model of the 3 dimensional screw is fabricated by turning process introduced for the exact geometry computation. Becasue model has a parametric formulation, it is easy to process for a CAD geometry or apply for a machining simulation. Also, it can be applied to process planning because it gives precise machined geometry on whole the 3 dimensional surface of the screw. This paper introduces a new parametric model of a geometry for screw fabricated by turning process. As an application, a simulation software for the 3 dimensional screw surface is developed and evaluated for several manufacturing parameters.

• 한국산업융합학회 논문집
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• 제23권5호
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• pp.875-880
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• 2020

In this paper, a novel 3-DOF hybrid robot with enlarged workspace is presented for high speed applications. The 3-DOF hybrid robot is made up of one linear actuator and 2-DOF planar parallel robot in series. The actuation consists of one ball-screw to make one linear motion and two rotary ball-screws to transmit rotational motion to 2-DOF parallel robot. The workspace can be enlarged according to ball-screw stroke and the moving inertia can be reduced due to locating all the heavy actuators at the fixed base. The inverse kinematics and workspace analyses are presented. The robot prototype and PC-based control system are developed.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 1997년도 제18차 정기총회 및 학술발표회
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• pp.19-39
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• 1997

Extrusion conditions were optimized for blends of ground lamb and starch using a single-screw extruder for the purpose of producing expanded snack-type products. A central composite rotatable response surface methodology(RSM) design was used with variation in feed moisture, process temperature, and screw speed. The three variables significantly affected one or more of the measured physical properties of extrudates. The optimum conditions for minimum shear force values were 26.5% feed moisture, $148^{\circ}C$ process temperature, and 134 rpm screw speed. Lean ground beef, chicken, goat, lamb or mutton was blended with corn starch, and extruded at the optimum condition established from RSM experiments. Physical/rheological properties were generally similar, water activity was low (<0.12) and total aerobic plate counts were <10 for all products. Extrudates containing chicken had the highest ratio of polyunsaturated fatty acids to saturated fatty acids, whereas those containing beef had the highest ratio of monounsaturated fatty acids to saturated fatty acids. Sensory data indicated that texture was acceptable and flavor characteristics were not different among the products.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 춘계학술대회 논문집
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• pp.803-806
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• 2002

This paper estimated the stability of centrifuge as its rotating speed compared with the natural frequency of cylinder and screw by finite element analysis. It shows that the one of exciting causes is the tooth passing frequency of input and output parts by the periodic characteristics of transmission error due to an planetary gear having three stages. Also, it proposed the critical speed of cylinder and screw by the Campbell diagram.

• 제어로봇시스템학회논문지
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• 제17권9호
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• pp.882-887
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• 2011

A spiral electrodynamic wheel is proposed as an actuator for the contactless conveyance of a conductive rod. When rotating the wheel around the rod, a radial force, a tangential force, and an axial force are generated on the rod and cause a screw motion of the rod. The rotation of the rod is the inevitable result due to traction torque of the wheel and the unintended motion to be excluded. However, the rotating speed of the rod should be measured without mechanical contact to be cancelled out through the controller, so the electrodynamic wheel is used as a sensor measuring the rotating speed of the rod indirectly as well as an actuator. In this paper, we model the magnetic forces by the proposed wheel theoretically and compare the derived model with simulation result by Maxwell, and analyze influences on the magnetic forces by key parameters constituting the wheel. The feasibility of the conveyance system is verified experimentally.

• Food Science and Biotechnology
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• 제14권1호
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• pp.28-31
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• 2005

To extract apple pectins, apple pomace (AP) was extruded under 14 different conditions of screw speed (250-350 rpm), feed rate of 30-40 kg/hr, and 20-30% moisture content using twin-screw extrusion. Response surface methodology (RSM), based on three variables by three-level factorial design, was employed to investigate effects of screw speed, feed rate, and moisture on dependent variables of extrudates, soluble dietary fiber (SDF), yield of anhydrogalacturonic acid ($Y_{AGA}$) representing pectin, and intrinsic viscosity ([${\eta}$]). Second order models were used to generate three-dimensional response surface for dependent variables, and their coefficients of determination ($R^2$) ranged from 0.96 to 0.99. Moisture content showed highest effect on solubilization of AP.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2008년도 추계학술대회 논문집
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• pp.457-458
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• 2008

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1997년도 춘계학술대회 논문집
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• pp.76-81
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• 1997