• Journal of Biosystems Engineering
• /
• v.22 no.3
• /
• pp.289-294
• /
• 1997

The chestnut is a well-known and important forest product in Korea. The annual production of chestnut is about 100, 000tons and its cultivating area is 80, 000ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The peeling process of chestnut was operated by manual work and the performance of chestnut peeling machine is very low. The purpose of this study is to develope the prototype of new chestnut peeling system. The hardness of chestnuts was tested with six different drying conditions and its range was from 949$g/mm^2$ to 2, 149$g/mm^2$. The hardness of chestnuts was decresed gradually during the drying process. The chestnut peeling Process includes sorting, storage, drying, outer skin cutting, flame peeling, continuous frictional skin peeling, and inner skin cutting operation. The developed chestnut peeling system consists of outer skin cutter, flame peeler, continuous frictional skin peeler and inner skin cutter. The system can peel domestic chestnuts at 150$kg/hr$ with peeling rate of 78%.

• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.31 no.9
• /
• pp.915-923
• /
• 2007

Rubber hoses for automobile radiators are apt to be degraded and thus failed due to the influence of contacting stresses of air and coolant liquid under thermal and mechanical loadings. The aging behaviors of the skin part of the hoses due to thermo-oxidative and electro-chemical stresses were experimentally analyzed. Through the thermo-oxidative aging test, it was shown that the surface hardness IRHD(International Rubber Hardness Degrees) of the rubber increased with a considerable reduction of failure strain as the aging time and temperature increased. On account of the penetration of coolant liquid into the skin part influenced by the electro-chemical degradation(ECD) test the weight of the rubber hose increased, whereas their failure strain and IRHD hardness decreased. The hardness of the hose in the side of the negative pole was the most deteriorated at the test site of the hose skin just below the coolant surface.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2012.05a
• /
• pp.1301-1302
• /
• 2012

• Proceedings of the Korean Reliability Society Conference
• /
• 2006.05a
• /
• pp.27-31
• /
• 2006

Rubber hoses for automobile radiators are apt to degraded and thus failed due to the influence of contacting stresses of air and coolant liquid under thermal and mechanical loadings. The aging behaviors of the skin part of the hoses due to thermo-oxidative and electro-chemical stresses were experimentally analyzed. Through the thermo-oxidative aging test, it was shown that the surface hardness IRHD(International Rubber Hardness Degrees) of the rubber increased with a considerable reduction of failure strain as the aging time and temperature were large. On account of the penetration of coolant liquid into the skin part the weight of rubber specimens influenced by electro-chemical degradation (ECD) test increased, whereas their failure strain and IRHD hardness decreased. The hardness decreased further as the test site on the hose skin approached to the negative pole.

• 제어로봇시스템학회:학술대회논문집
• /
• 1997.10a
• /
• pp.1314-1317
• /
• 1997

For realizing artificial skin sensing as a final goal, a mono-material pressure-conductive rubber sensor which is also sensitive for temperature is described. Firstly, discimination of the hardness and the thermal property of material using a proposed sensor is presented. Furthermore, a tactile sensor constints of four pressure-conductive rubber sensor to discriminate surface model which imitaties the surface roughness of material is proposed.

• Proceedings of the SCSK Conference
• /
• 2003.09a
• /
• pp.469-479
• /
• 2003

A novel branched wax has been developed for the control of the hardness of oil-wax gels. Using this wax, glossier application and smoother texture but tough lipstick can be obtained. Oil-wax gels are oily solids composed of liquid and crystalline solid oils (waxes). They are widely used in various cosmetic products, especially lipsticks. The control of gel hardness is one of the most important techniques in improvement of the lipstick quality. Addition of small amounts of commercial branched paraffin wax (e.g. microcrystalline wax, b-PW) to n-paraffin wax (n-PW) has been commonly used to increase gel hardness. However, gel hardness is very sensitive to the quantity of b-PW and the gel obtained is not always hard enough for practical use. In this study we examined the relationship between the gel hardness and the properties of the wax crystal in the gel. We have found that, when b-PW is added to n-PW, the wax crystal size becomes smaller (hardening the gels) and its crystallinity is decreased (softening the gels) simultaneously. Considering this result, we have developed a novel branched wax, Bis(polyethylenyl)- tetramethyldisiloxane (named ESE). ESE molecules are composed of a central tetramethyldisiloxane unit (branch unit) with polyethylene units at both ends. The central unit may suppress crystal growth while the ends are expected to prevent a decrease in wax crystallinity during crystallization. When ESE is added to n-PW, the wax crystal obtained becomes smaller without decreasing in crystallinity; consequently, the gel hardness is dramatically increased. By using ESE, the total amount of wax in a lipstick can be decreased by 30％ without spoiling the stick toughness, thereby achieving glossy application and smooth texture.

• Korean Journal of Poultry Science
• /
• v.43 no.2
• /
• pp.105-109
• /
• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Culinary science and hospitality research
• /
• v.19 no.3
• /
• pp.33-45
• /
• 2013

This study was conducted to evaluate the effect of substitution of the flour with coffee silver skin (at the levels of 0%, 3%, 5%, and 7%) on the characteristics of yellow layer cake. The specific gravity of batter increased significantly as the content of silver skin increased. The specific volume of cake decreased significantly as the content of silver skin increased. The volume index decreased significantly as the silver skin content increased, while the symmetry index and uniformity index were not influenced. It was found that control had the highest cake indexes. Texture analysis showed that control had the lowest hardness and highest springiness. Hardness value of cakes was increased by adding silver skin; however, the springiness value of cakes with silver skin decreased during storage. According to sensory evaluation, experiment groups scored the higher points in texture acceptance than control. Above all, SS5 scored the highest points in aroma, taste and SS3 scored the highest points in appearance and overall acceptance.

• Journal of the Korean Society for Nondestructive Testing
• /
• v.25 no.5
• /
• pp.368-376
• /
• 2005

Coolant rubber hoses for automobile radiators can be degraded and thus failed due to the influence of contacting stresses of air and coolant liquid under thermal and mechanical loadings. In this study, for EPDM(ethylene-propylene diene monomer) rubber conventionally used as a radiator hose material the aging behaviors of the skin part due to thermo-oxidative and electro-chemical stresses were nondestructively evaluated. Through the thermo-oxidative aging test, it was shown that the surface hardness IRHD(International Rubber Hardness Degrees) of the rubber increased with a considerable reduction of failure strain. On account of the penetration of coolant liquid into the skin part the weight of rubber specimens degraded by electro-chemical degradation(ECD) test increased, whereas their. failure strain and IRHD hardness decreased largely. The penetration of coolant liquid seemed to induce some changes in inner structure and micro hardness distribution of the rubbers. Consequently, EPDM rubbers degraded by thermo-oxidative aging and ECD could be characterized nondestructively by micro-hardness and chemical structure analysis methods.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.2
• /
• pp.171-180
• /
• 2016

The purpose of this study was to develop a cooking method for skate pipyun made from skate skin and water. As the gel formation conditions, several skin contents (30~60%) and cooking times (10, 14, and 18 min) were determined. Test for quality characteristics of pipyuns was carried out by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel: five samples (S2: 40%, 10 min, S3: 50%, 10 min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in S2 (83.40%) and S6 (82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17~8.71. In the sensory evaluation, S2 was the most preferred overall with significantly higher evaluation of transparence, gloss, and smoothness. The stability of gels S2 and S9 decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing skate pipyun.