• Journal of Biosystems Engineering
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• 제22권3호
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• pp.289-294
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• 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%.

• 대한기계학회논문집A
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• 제31권9호
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• pp.915-923
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• 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.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2012년도 춘계학술대회 논문집
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• pp.1301-1302
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• 2012

• 한국신뢰성학회:학술대회논문집
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• 한국신뢰성학회 2006년도 학술발표대회 논문집
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• pp.27-31
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• 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
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• 제어로봇시스템학회 1997년도 한국자동제어학술회의논문집; 한국전력공사 서울연수원; 17-18 Oct. 1997
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• pp.1314-1317
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• 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.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.469-479
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• 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.

• 한국가금학회지
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• 제43권2호
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• pp.105-109
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• 2016

본 연구는 닭고기 스킨의 첨가가 닭고기 너겟의 품질 특성에 미치는 영향을 조사하였다. 처리구별로 닭고기 스킨을 0%(control), 5%, 10%, 15%를 첨가하여 제조하였다. 수분함량은 닭고기 스킨의 첨가량이 증가할수록 유의적으로 감소하였으나(P<0.05), 지방함량은 닭고기 스킨의 첨가량이 증가할수록 유의적으로 증가하였다(P<0.05). 단백질함량은 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보였다. 회분함량은 닭고기 스킨의 첨가량이 증가할수록 증가하였으나, 대조구와 처리구 간에 유의적 차이는 발견하지 못하였다. 명도는 닭고기 스킨을 첨가함에 따라 유의적으로 증가하는 경향을 보였으나(P<0.05), 적색도와 황색도는 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보였다. 튀김수율은 닭고기 스킨의 첨가량이 증가할수록 감소하는 경향을 보이며, 경도(hardness), 검성(gumminess)과 씹힘성(chewiness)은 닭고기 스킨의 첨가량이 증가함에 따라 감소하는 경향을 보였다. 관능평가에서 다즙성(juiciness)과 전체적인 맛(overall acceptability)은 닭고기 스킨의 첨가량이 증가할수록 증가하는 추세를 보였다. 이러한 결과로 보아 닭고기 너겟에 닭고기 스킨을 첨가 시 품질 특성을 증진시키는 것으로 나타났으며, 관능평가를 기초로 하여 물성 및 튀김수율을 고려하였을 때 약 10%의 닭고기 스킨 첨가가 닭고기 너겟의 적정 첨가비율이라고 판단된다.

• 한국조리학회지
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• 제19권3호
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• pp.33-45
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• 2013

본 연구는 커피 실버스킨을 밀가루 중량에 대해서 0%, 3%, 5%, 7%로 대체 첨가하여 옐로우 레이어 케이크의 특성을 알아보았다. 반죽의 비중은 실버스킨 첨가량이 증가할수록 유의적으로 증가하였으며, 비용적은 실버스킨 함량이 많을수록 유의적으로 감소하였다. 부피지수는 실버스킨 첨가량이 증가함에 따라 유의적으로 감소하였으며, 대칭지수와 균일지수는 유의적인 차이가 없었다. 대조구의 부피지수, 대칭지수와 균일지수가 가장 높게 측정되었다. 조직감에서는 대조구가 가장 낮은 경도와 가장 높은 탄력성을 나타내었다. 시간이 경과함에 따라 실버스킨 첨가량이 많을수록 경도는 높아졌으나 탄력성은 낮아졌다. 관능검사 결과, 조직감을 제외한 모든 항목에서 대조구에 비해 실험군의 수치가 높았으며, 그 중에서 향과 맛은 SS5가 가장 높았고 외관과 전체적인 기호도는 SS3이 가장 높았다.

• 비파괴검사학회지
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• 제25권5호
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• pp.368-376
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• 2005

자동차용 냉각기 호스는 열과 기계적 하중 하에서 공기와 부동액의 접촉 스트레스로 인해 노화와 고장이 일어날 수 있다. 본 연구에서는 냉각기 호스재료인 EPDM(ethylene-propylene diene monomer)고무에 대해 열가속 및 산소 스트레스, 전기화학적 스트레스에 의한 표피층의 노화거동을 비파괴 평가하였다. 열가속 및 산소노화 시험결과 신장률의 저하와 함께 IRHD(International Rubber Hardness Degrees)경도가 증가하였다. 전기화학적 노화(electro-chemical degradation: ECD) 시험에서는 에틸렌글리콜 수용액의 침투로 인해 무게가 증가하였으며 신장률과 경도는 크게 저하되었다 또한 에틸렌글리콜 수용액이 표피층뿐만이 아니라 내부에까지 침투하여 고무내부구조와 미크로경도분포가 깊이에 따라 변화되었다. 즉, 열가속 및 산소노화와 ECD 노화는 미크로 경도와 화학구조분석에 의해 비파괴적 특성 평가가 가능함을 보였다.

• 동아시아식생활학회지
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• 제26권2호
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• pp.171-180
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• 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.