• Journal of Biosystems Engineering
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• v.43 no.4
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• pp.386-393
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• 2018

Purpose: Chicken cutting is done manually, which is inefficient, unhygienic, and carries a high accident risk during processing. This study develops and evaluates an automatic chicken cutting machine that suits small-scale workplaces. Methods: This study developed an automatic chicken cutting machine equipped with four traverse blades and two longitudinal blades. An experiment was conducted with various blade rotating speeds and tray feed rates to evaluate the machine's performance. The chicken loss rate and chicken piece weights were measured to calculate the coefficient of variation (CV), thereby determining processing uniformity. Results: The optimal cutting conditions with the smallest chicken loss rate were 0.05 m/s tray feed speed and 18.8 m/s and 16.4 m/s for the traverse and longitudinal blades, respectively. The processing ran at 55.3 chickens per hour and the chicken pieces were more uniform when using the device than for hand-work processed pieces. Conclusions: The loss rate increased in proportion to the cutting-blade rotation speed due to the high cutting rate in meat. The loss rate also increased as the tray feed speed slowed because the cutting blade pushed the chicken meat. The tray feed speed should be increased to improve the amount processed per hour.

• The Journal of Korean Academy of Prosthodontics
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• v.60 no.3
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• pp.246-253
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• 2022

Flabby tissue is not rare for denture wearers. Mucostatic impression technique is necessary due to compromised retention and stability of denture resulting from distortion of mobile flabby tissue. In this report, individual tray was fabricated by model-scanning and 3D printing treatment denture. And then, mucostatic impression for flabby tissue was obtained by using individual tray modified with window technique. Definitive denture was fabricated based on information of treatment denture including incisal pontic arrangement, jaw relationship and occlusion.

• Korean Journal of Environmental Agriculture
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• v.22 no.1
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• pp.60-64
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• 2003

This study was conducted to examine the effects of plug tray cell size and growth media on good seedling production of Gerbera hybrida Hort. Seedlings were grown for 60 days in 50, 72, 128, 162 cell trays contanning perlite, cocopeat and perlite+cocopeat(1:1, v/v). Perlite showed higher bulk density than cocopeat and perlite+cocopeat. Total porosity was greater in perlite, cocopeat and perlite+cocopeat in order. Cocopeat showed the highest water holding capacity. Number of leaves were greatest in 128 cell tray containing cocopeat. Leaf area was greatest in 50 cell tray containing cocopeat. Seedling growth was also better in plug tray of bigger cell size. Seedling growth of fresh and dry weight of shoot and root was much better in the growth media of perlite+cocopeat.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.133.1-133.1
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• 2010

슬러리 기포탑 반응기는 열 및 물질 전달의 용이성, 낮은 운전비용 및 장치의 간단성의 장점을 가지고 있어서 Fischer-Tropsch 반응, bio-reaction 등에 많이 응용되고 있다. 그러나 기포탑 반응기 내의 물질 거동은 매우 복잡하기 때문에 많은 연구가 이루어지고 있음에도 불구하고 그 현상에 대한 명확한 이해는 어려운 상황이다. 특히 기포탑반응기 내에 기체의 포집율(gas hold-up)을 증가시키는 것을 목적으로 하는 연구들이 활발히 진행되고 있다. 본 연구에서는 trayed bubble column 반응기에서 tray의 기공크기에 따른 기체 포집율의 변화를 관찰하였다. 실험에 사용된 반응기는 내경이 0.15 m이고 높이 2.0 m의 아크릴 반응기를 이용하였다. 사용된 연속상은 수돗물을 사용하였고 분산상 기체로는 압축공기를 이용하였다. Tray의 기공크기는 1.1 mm부터 14.0 mm까지 변화시키면서 높이별 기체 포집율의 변화를 관찰하였다. 기체 포집율의 변화를 균일흐름 영역과 불균일 흐름 영역에서 그 양상이 다르게 나타났다. 즉 균일계 영역에서는 기공의 크기가 1.1 mm부터 2.9 mm까지 증가시면 기체포집율이 감소하는 반면 2.9 mm 이상에서는 증가하는 것으로 관찰되었다. 반면 불균일 흐름 영역에서는 전반적으로 기공의 크기가 작아질수록 기체포집율이 증가하였다. 또한 각각의 흐흠 영역에서의 기체포집율 증가정도는 확연한 차이를 보이는 것을 알 수 있었다. 이것은 흐름영역의 유체거동에 따라서 기포와 tray 기공사이의 상호작용 메커니즘이 달라지기 때문인 것으로 보인다.

• Journal of Dental Rehabilitation and Applied Science
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• v.33 no.3
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• pp.223-229
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• 2017

Closed mouth impression technique by using bite tray is preferred for single tooth impression taking. However, for implant impression taking, open mouth impression technique by using single arch tray is generally used whether it is for single implant or multiple implant. Closed mouth impression technique by using bite tray can save time and materials. It also decreases the chance of error occurrence when a model is mounted on an articulator. In this case report, we tried to show a satisfying result of fabricating single implant fixed prosthodontics after bite tray impression taking by using two different copings for closed mouth impression.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.269-277
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• 2020

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

• Restorative Dentistry and Endodontics
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• v.43 no.1
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• pp.9.1-9.6
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• 2018

The objective of this case report is to introduce a simple technique for simultaneously taking a closed-mouth impression and functionally generated path (FGP) for a full coverage crown restoration. A monolithic zirconia crown was the restoration of choice. An alginate impression of the abutment tooth was taken to fabricate a custom-made closed-mouth impression tray covering the abutment tooth and the adjacent teeth. The tray had an FGP table and an abutment tray in cameo and intaglio surfaces, respectively. The impression was taken with silicone impression material after adjusting the abutment tray and inscribing the FGP using self-curing acrylic resins. Plaster casts were made from the impression, and a zirconia crown was fabricated. The crown was cemented to the abutment tooth with minimal adjustments. This simple technique resulted in a well-fitting crown that accounted for mandibular movements. Using the custom closed-mouth impression tray incorporating an FGP table simultaneously aids in fabricating an accurately fitting restoration that incorporates harmonious mandibular movements using a single impression capture.

• Journal of Mushroom
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• v.19 no.3
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• pp.234-245
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• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.

• Journal of the Korean Society of Visualization
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• v.15 no.3
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• pp.34-40
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• 2017

Within fractionating devices existing in separation and purification industries, sieve trays are widely used as tower internals and their choice is due to economical attractiveness. While operating a trayed distillation tower weeping phenomenon has a critical effect on the efficiency, in this case study a weeping phenomenon was undertaken by means of numerical model in a rectangular sieve tray. Eulerian-Eulerian Computational Fluid Dynamics (CFD) method was used and the obtained CFD results are in a good agreement with the experimental data in terms of weeping rate and pressure drop.

• Journal of Biosystems Engineering
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• v.26 no.3
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• pp.253-262
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• 2001

This study was conducted to develop the vision system of a robotic transplanter for plug-seedling. A color image processing algorithm was developed to identify and locate empty cells and bad plants in the seedling tray. The image of pepper and tomato seedling tray was segmented into regions of plants, frame and soil using threshold technique which utilized Q of YIQ for finding leaves and H of HSI for finding frame of tray in the color coordinate system. The recognition system was able to successfully identify empty cells and bad seeding and locate their two-dimensional locations. The overall success rate of the recognition system was about 99%.