• Title, Summary, Keyword: Cutting and Peeling

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Development of An Onion Peeler (I) - Root cutting equiment - (양파 박피기 개발(I))

  • 민영봉;김성태;정태상;최선웅;김정호
    • Journal of Biosystems Engineering
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    • v.27 no.4
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    • pp.301-310
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    • 2002
  • With a purpose to manufacture an onion peeler, the root cutting equipment of the onion could be attached to a prototype onion peeler was developed. Before the experiment, the distribution of the dimensions of the Korean native onion were measured. And some types of the blades to cut and remove the root of the onion were designed and such characteristics as feasible revolution, conveying speed, and power requirement were investigated. From the result of the test, the selected one among the various cutters was the wing type blade with the round blade to cut out the root and with the vertical blade to cut a circular line. The optimum operating conditions of the wing type blade were revealed the revolution with no load was at 630 rpm, and the conveying speed was 0.08 m/s. Under these conditions, the maximum torque was 5.25 kg·m and the power requirement was 33 W, respectively.

Thin Film Adhesion and Cutting Performance in Diamond-Coated Carbide Tools

  • Jong Hee Kim;Dae Young Jung;Hee Kap Oh
    • The Korean Journal of Ceramics
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    • v.3 no.2
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    • pp.105-109
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    • 1997
  • The effects of surface conditions of the C-2 cemented carbide substrate on the adhesion of diamond film were investigated. The substrates were pretreated for different times with Murakami's reagent and then the acid solution of an H2SO4-H2O2. The adhesion strength was estimated by a peeling area around the Rockwell-A indentation. The cutting performance of the diamond-coated tools was evaluated by measuring flank wears in dry turning of Al-17% Si alloy. The morphology of deposited diamond crystallites was dominated by (111) and (220) surfaces with a cubooctahedral shape. The diamond film quality was hardly affected by the surface conditions of the substrate. The variation of tool life with longer substrate etching times resulted from a compromies between the increase of film adhesion at the interface and the decrease of toughness at the substrate surface. The coated tools were mainly deteriorated by chipping and flaking of the diamond film form a lock of adhesion strength, differently from the wear phenomena of PCD tools.

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Development of unit for cutting of projecting parts connects with interior parts of drainpipe (하수관로 연결 돌출부 절단기 유닛 개발)

  • 김재열;김영석;안재신;곽이구;송경석;이창선
    • Proceedings of the Korean Society of Machine Tool Engineers Conference
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    • pp.143-148
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    • 2003
  • The issue with the drainpipe now a day is that they are laid underground. Causing us to perform additional work to repair, such as digging up the ground and peeling off the insulator that surrounds the pipe. And such series works are difficult that concession appears from government and municipal office. However, if we can save time and money. Performance of piping robot that we are studied in existing session through fixing unit and improvement of cutting byte shorten and wished to heighten work efficiency. This is why we are trying to develop a unit that can cut up the projecting parts which connects with the interior part of the drainpipes.

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Analysis on Adhesion Properties of Composite Electrodes for Lithium Secondary Batteries using SAICAS (SAICAS를 이용한 리튬이차전지용 복합전극 결착특성 분석)

  • Byun, Seoungwoo;Roh, Youngjoon;Jin, Dahee;Ryou, Myung-Hyun;Lee, Yong Min
    • Journal of the Korean Electrochemical Society
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    • v.21 no.2
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    • pp.28-38
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    • 2018
  • Although the adhesion properties of composite electrodes are important for securing long-term reliability and realizing high energy density of lithium secondary batteries, related research has not been carried out extensively due to the limitation of measurement technology. However, surface and interfacial cutting analysis system(SAICAS), which can measure the adhesion properties while cutting and peeling a coating layer of $1{\sim}1000{\mu}m$ thickness, has been developed and applied for analyzing the adhesion properties of composite electrodes for lithium secondary batteries. Thus, this review presents not only the principle and measurement method of SAICAS but also comparison results between SAICAS and conventional peel test. In addition, application examples of SAICAS are introduced in the study of electrode design optimization, new binder derivation study, and binder distribution in composite electrode. This suggests that SAICAS is an analytical method that can be easily applied to investigate the adhesion properties of composite electrodes for lithium secondary batteries.

Development of Sheet Deposition Type Rapid Prototyping System Minimizing Post Processing (후처리를 최소화하는 판재적층방식 쾌속조형기의 개발)

  • Cho, In-Haeng;Lee, Kun-Woo;Song, Yong-Ak
    • Journal of the Korean Society for Precision Engineering
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    • v.16 no.7
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    • pp.210-218
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    • 1999
  • Sheet deposition type rapid prototyping system have many advantages : high build speed, low operating cost, large part size, no phase change, no need for support generation, and forth. However, those sheet deposition type rapid prototyping system require an additional post processing to remove excessive material attached to the part. This post processing is time consuming and labor intensive. Moreover, it is difficult for those system to fabricate parts with hollow cores and internal cavities. A new sheet deposition type rapid prototyping system that minimizes the post processing is proposed. The proposed system automatically removes excessive material in a peeling-off process between two cutting processes. In this way, the proposed system can reduce the post-processing time and cost as well as the limitation of the feasible geometric shapes in the conventional sheet deposition system.

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A Study of Paper Couture Based on Paper Modeling Techniques

  • Hong, Sungsun
    • Journal of Fashion Business
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    • v.18 no.3
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    • pp.73-90
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    • 2014
  • Paper, once known and used only as a medium for printing or handicrafts, is now being used in new fields including artistic clothing, and an environment-friendly material for fashion, while the functionality of its formative characteristics and esthetics have been newly highlighted. On this basis, this study performed a content analysis of paper couture and categorization of types of paper modeling techniques based on 904 paper couture submitted to paper fashion shows, exhibitions and contest exhibits from 2001 to 2013. Analysis results showed that paper textile types were most common at 86.64%, while techniques using laminating, bonding, overlapping or paper as-is represented 62.17%. Expressive techniques in which paper was cut or torn and attached to paper clothing was 11.62%, paper folding was 5.75%, drawing and coloring 4.65%, and finally, paper cutting was 2.65%. Meanwhile, among paper modeling techniques using paper yarn textiles, a paper weaving technique was 6.75%. Moreover, other techniques in which paper modeling techniques or subsidiary clothing was blended were 3.65%, and Dak peeling textiles were 1.33%. Paper paste moulding textiles types represented 1.44%, above all papier $m{\hat{a}}ch{\acute{e}}$ techniques of 0.55% and creasing and holding techniques were 0.88%. Paper is sufficient to express the artists' creativity as well as having qualities as an artistic medium, such as variability through combined use with other materials, variation in form, suitability for reuse of waste paper, and environmental friendliness. Also, various paper modeling techniques can be blended with textiles for a generalized technology that overcomes the limits of paper and textiles.

Manufacturing Process and Technology of Korean Costumes Made of Fur and Loather (우리나라 모피와 피혁 복식의 제작과정과 기술)

  • An, Bo-Yeon;Hong, Na-Young
    • Journal of the Korean Society of Costume
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    • v.58 no.8
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    • pp.63-73
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    • 2008
  • From the ancient Korea to the late Joseon Korean fur and leather had been preferred in and out of Korea for their good quality and excellent manufacturing skill. Since Unified Silla (A.D.676${\sim}$A.D.936) Korean fur and leather were manufactured divisionally by workmen specialized in materials and products, and such manufacturing process was succeeded to Goryeo and Joseon. Manufacturing of fur and leather was consisted of as follows: hunting and butchering - peeling - beating with a paddle and removing fat - oil manufacturing - drying - tanning, then cutting and sewing, and there was a special caring method. In order to make good fur and leather, each process of manufacturing needed particular techniques and all available methods were tried to have tender fur and leather by using smoking, excrement, lime, vegetable tannin and even cerebral liquid. And also required mouth-chewing and hand-pounding with a lot of time and of labor Keeping furs resilience and flexibility, sowing several skins together, even when the after-all-process skin was converted into clothes, was much more difficult than sewing fabric. Thus, the manufacturing cost was as much expensive as skin materials, and the volume of manufacturing of fur and leather was also limited. Therefore, fur and leather must have been popular for scarcity value in the manufacturing process, and this scarcity must have caused an extreme luxury of fur.

Application of HACCP System on Establishing Hygienic Standards in Pizza Specialty Restaurant - Focused on Salad Items - (HACCP제도를 활용한 피자 전문 패스트푸드 업체의 자체 위생관리기준 설정 - 샐러드를 중심으로 -)

  • Lee Bog-Hieu;Kim In-Ho;Huh Kyoung-Sook;Cho Kyong-Dong
    • Journal of the Korean Home Economics Association
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    • v.41 no.10
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    • pp.101-116
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    • 2003
  • The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

Comparison of Quality and Sensory Characteristics of Tomato for Tomato Sauce Production (토마토 소스 제조를 위한 토마토의 품질 및 관능적 특성 비교)

  • Ha, Dae-Joong;Kwak, Eun-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.6
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    • pp.965-973
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    • 2008
  • In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

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Development of a Peeling Machine for Altari Radish(I) - Physical Properties of the Altari Radish - (알타리무의 삭피장치 개발에 관한 연구(I) - 알타리무의 물리적 특성 -)

  • 김성태;민영봉;정효석
    • Journal of Biosystems Engineering
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    • v.29 no.1
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    • pp.29-36
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    • 2004
  • The geometric characteristics of the Altari radish were measured for the purpose of mechanization of the kimchi processing. In this study, geometric characteristics such as the sectional area and volume of the radishes(pyeong-gang and sa-chul) were calculated using the image processing method, and physical properties such as the compressive strength, the cutting force of the radish and the torsional moment of the radish leaf-stems were measured by using a universal testing machine. In case of the radish(pyeong-gang), the weight was ranged 215.0∼465.0 g, the length of the radishes(body) was 86.3∼129.2 mm, the diameters were 43.3∼58.1 mm, and the length of the leaves was 261.3-368.2 mm. And the vertical compressive strengths were ranged 83.8∼171.7 N/$\textrm{cm}^2$, the horizontal compressive strengths were 113.0∼176.3 N/$\textrm{cm}^2$, the shearing forces were 86.0∼114.6 N, and the surface hardness was ranged 51.1∼52.1 N/$\textrm{cm}^2$. In case of the radish(sa-chul), the weight was ranged 203.5∼412.2 g, the length of the bodies was 67.5∼127.0 mm, the diameters were 22.3∼59.8 mm and the length of the leaves was 245.6∼312.6 mm respectively. And the vertical compressive strengths were ranged 91.3∼168.3 N/mm, the horizontal compressive strengths were 132.6∼186.9 N/$\textrm{cm}^2$, the shearing forces were 89.4∼116.5 N, and the surface hardness was ranged 52.4∼67.8 N/$\textrm{cm}^2$, respectively.