• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.6
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• pp.1121-1140
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• 1992

In metal cutting the shape of generated chip varies according to cutting conditions, characteristics of workpiece and geometry of cutting tool. The best surface roughness of machined workpiece is obtained when generating flow type contrinuous chip. If the generated chip is not broken, that is not only tangled workpiece and cutting tool, but also may give damage on the machined surface of workpiece or danger for a operator. The flow type continuous chip may bring the low productivity in high speed any heavy cutting, automatic machining process and non-human factory. There are two type of chip break process ; controlling cutting condition and using chip breaker. In present study we carried out the experiment on new type chip breaker compared with conventional type and proved the efficiency of a new type and showed the chip break condition to be applied in actual metal cutting. In the experiment SM 20 C as a workpiece material and WC as a tool material were used and cutting speed of 30-150m/min, feed of 0.071-0.210mm/rev and depth of cut of 1mm were applied as cutting condition. The results of the experiment are as follows : (1) The mechanism of chip curl can be explained more clearly by plastic flow of workpiece material and moment of shearing force. (2) The most effective radius of curled chip and flat distance from cutting edge is 2.0-2.5mm and 1.5mm in both types. (3) The effective inclination angle of chip break surface and side cutting edge angle are 30.deg.- 45.deg. and 20.deg. in conventional type, while the radius of arc surface, lower arc angle A, upper arc angle B and side cutting edge angle are 3mm, 20.deg.- 45.deg., 0.deg.- 45.deg. and 10.deg.- 20.deg. in new type. (4) The probability to be obtained 100% chip breaking ratio is much higher in new type than in conventional type.

• Journal of Korean Society for Geospatial Information Science
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• v.18 no.4
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• pp.21-30
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• 2010

In this paper, the parallel distributed rainfall runoff model(K-DRUM) using MPI(Message Passing Interface) technique was developed to solve the problem of calculation time as it is one of the demerits of the distributed model for performing physical and complicated numerical calculations for large scale watersheds. The K-DRUM model which is based on GIS can simulate temporal and spatial distribution of surface flow and sub-surface flow during flood period, and input parameters of ASCII format as pre-process can be extracted using ArcView. The comparison studies were performed with various domain divisions in Namgang Dam watershed in case of typoon 'Ewiniar' at 2006. The numerical simulation using the cluster system was performed to check a parallelization effectiveness increasing the domain divisions from 1 to 25. As a result, the computer memory size reduced and the calculation time was decreased with increase of divided domains. And also, the tool was suggested in order to decreasing the discharge error on each domain connections. The result shows that the calculation and communication times in each domain have to repeats three times at each time steps in order to minimization of discharge error.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1994.10b
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• pp.15-15
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• 1994

M MA ODS 합금의 보다 폭넓용 실용확훌 위해 크게 요구되고 있는 적정 접합기술 개발의 한 방안￡로, 마찰압접(Friction Welding) 방법의 가능성옳 조사하기 위하여 마찰압력과 시간, 마 찰 후 접촉압력(Upset Pressure) 풍을 다양하게 변화시켜 접합체톨 제조한 후, 접합체 강도에 대한 인장시험과 접합계연의 결합 및 미세구조에 대한 현미경 관찰, EDS에 의한 원소분석, 접 합이옴부의 경도분포와 파단면 분석 풍율 행하였다. 실험에 사용된 모재는 기계적 합금법으로 제조된 Inca사의 Ni기 MA 754 합금이었으며, 직경 l 10 mm, 길이 50 mm로 가공한 후, 아세통￡로 초음파 세척하여 접합에 사용하였다. 접합온 브 레이크식 마찰압접기틀 사용하여 행하였으며, 회전시험편의 회전수는 2400 rpm이었A며, 다른 한쪽의 고정시험편과의 마찰압력 및 마찰시간온 각각 50 - 500 MPa과 1-5초로, 또한 업셋압 력도 50 - 600 MPa로 변화시켰다. 이때 업셋압력은 모든 시편에 대해 일정하게 6초동안 가하 였다. 얻어진 접합체는 각 압접조건 당 2개 이상의 접합시험편에 대해 상온 인장강도톨 측정하 였으며, 파단이 일어난 위치를 확인한 후 파면에 대한 분석율 주사전자현미경(SEM)과 에너지 분산형 분광분석기mDS)릎 사용하여 행하였다. 컵합이옴부의 첩합성올 확인하기 위하여, 접합 체를 접합변에 수직으로 절단, 연마한 후 광학현미경과 SEM, EDS 퉁으로 관찰, 분석하여 접 합부의 형상과 결합형성 여부, 접합계면의 미세조직 퉁옳 조사하였다. 또한 마찰압접에 따론 모재와 접합계연부의 경도분포훌 접합이옴부로부터 모재쪽으로 일정 간격율 두어 마이크로 비 커스 경도기로 측정, 조사하였다. 이상의 설험 결과, 다옴과 같온 결론옳 얻었다. ( (1) 접합체 강도가 모채 강도의 95% 이상이 되는 양호한 렵합체흩 얻기 위한 마찰압력 조건 온, 2400 rpm의 회전속도와 6초의 업셋압력 유지시간에서 마찰압력과 업셋압력, 그리고 마찰시 간이 각각 400 MPa 이상과 500 MPa 이상,2초입율 확인하였다. ( (2) 컵합이옴부의 관찰 결과, 모든 마찰압접 조건에서 컵합이옴부는, 기폰 모재의 texture 조직 을 유지하고 있는 모재부 영역(영역 ill)과 첩합계면부에 인접하여 업셋압력이 주어질 때 단조 효과에 의해 계연 외부로 metal flow가 일어나면서 형성된 영역 II, 매우 미세한 결정립으로 구성된 중앙부의 영역 1 로 이투어져 있옴융 확인하였다. ( (3) 최적접합조건이 충족되지 않온 경우, 접합부의 영역 I 에서 관찰된 void와 균열, 불균일한 접합계면 통의 접합결함에 Al과 Y. Ti 퉁￡로 구성된 산화물률이 용집되어 있옴을 확인하였 다-( (4) 접합체의 파단 양상온 크게 접합부 파단과 모재부 파단, 이률의 혼합형 파단i로 나눌수 있었다. 모재부 파단의 경우, 파단면이 매끄럽고 파변상의 결정립도 매우 미세하였으며, 산확물 의 용집도 찾아보기 어려웠 나, 접합부 파단의 경우에는 파변의 굴곡이 비교척 심하고 연성 입계파괴의 형태를 보였￡며, 결정립도 모채부 파단의 경우에 비해 조대하였다. 조대하였다.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.194.1-194
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• 2003

본 연구는 수출방법의 개선과 절임 가공식품의 개발하고 일본 수출용으로 재배하고 있는 가지 품종의 최적 염절임 방법과 더불어 절임가지의 저장중에 물성 및 일반성분의 변화를 조사하였다. 절임가지의 명도와 황색도는 저장기간이 길어질수록 모든 조건에서 증가하지만, 진공포장한 절임가지의 명도와 황색도는 침지 저장한 것에 비해 변화 정도가 작았다. 절임가지의 염도는 절임 초기에는 축양 품종과 시키부 품종에서 각각 24.67, 20.27% 이었으며, 진공포장한 것은 저장 5일 이후에는 변화가 없었으나 침지 저장한 것에는 저장 중에 계속 감소하였다. pH의 변화는 품종과 저장방법에 관계없이 저장중에 감소하였으며, 수분함량은 절임중에 급격하게 감소하여 축양 품종과 시키부 품종에서 각각 79.93, 82.56% 이었으며, 진공 포장하여 저장한 절임가지에서는 5일째에 증가하였고 이후에는 변화가 없었으나, 침지 저장 방법에서는 두 품종 모두 15일까지 증가하였다. 또한 수용성 단백질 함량의 변화도 수분함량의 변화와 비슷하였다. 비타민 C의 함량은 생가지 보다 두 품종 모두 최적조건으로 염절 임 한 가지에서 높아 축양 품종과 시키부 품종에서 각각 21.41, 24.53mg/100g 이었으며, 저장기간 동안 그 함량이 감소하였고, 진공포장 저장한 방법이 침지 저장한 방법에 비해 감소하는 경향이 적었다. 저장기간에 길어질수록 나트륨과 마그네슘의 함량은 감소하였으나 반대로 칼륨의 함량은 증가하였고 특히 침지 저장한 방법에서 이와 같은 변화가 두드러졌다. 두 품종의 절임가지의 저장방법과 저장기간에 따른 물성 및 성분의 변화를 조사한 결과, 진공포장하는 것이 절임가지의 품질 유지할 수 있는 것으로 생각된다.부로 유출되어 균체의 생육이 억제되며 성장을 저해 또는 사멸시키는 것으로 나타났다. 대장균수는 우유, 달걀 및 콩나물의 모든 처리구에서 BAAG의 첨가에 의해 성장이 억제되었으며 농도가 증가시킬수록 균증식 억제 효과가 뚜렷하였으며, 총균수도 압도적으로 낮은 간을 보여주었다. 달걀의 조단백함량의 변화는 BAAG를 처리하지 않은 무처리 대조구에 비하여 침지 처리한 경우가 조단백 변화가 크지 않았다. 즉, BAAG의 침지 처리한 경우, 저장기간 14일이 경과 한 후에 10%정도의 수준으로 감소한데 반하여, 무처리구인 대조구의 경우, 23%수준으로 감소 증도가 증가하였다. 외관상의 변화와 상품 가치를 측정한 결과는 달걀의 경우, 14일이 경과후에는 무처리 대조구에서 흰자위의 감소와 노른자위와의 경계가 뚜렷하지 못하여 상품으로서의 가치가 크게 떨어진 상태였다. 우유의 경우에는 4$^{\circ}C$와 2$0^{\circ}C$에 저장된 대조구에서는 각각 3일과 12일경과 후 강한 부패취와 아울러, 표피의 갈변정도가 심하되어 관능적으로 부패상태를 인지할 수 있었다. 콩나물의 경우도 저장3일 경과 후에 부패취와 함께 점질성 갈변물질이 생성되었다. 이와 같은 결과로 볼 때, BAAG의 처리는 BAAC의 경우보다 가격은 저렴하면서도 항균력은 우수한 천연 항균복합제재로써 농산물 식품원료에 적용하여 선도유지 기간을 연장할 수 있는 효과를 기대할 수 있었다. 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의

• Composites Research
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• v.28 no.6
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• pp.356-360
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• 2015

In this paper, the carbon fiber reinforced plastic is processed as the double cantilever beam in order to estimate the fracture behavior of composite and is carried out with the static analysis as the mode I. The specimen sizes are 25 mm, 30 mm, 35 mm and 40 mm. And the material property is used with carbon. As the analysis result of mode I, the adhesive part is detached latest by the small force at the specimen thickness of 25 mm. The largest force is happened at the specimen thickness of 40 mm. The defection of the adhesive interface is shown slowest at the displacement of 9.75 mm at the specimen thickness of 25 mm. And the defection is shown quickest at the displacement of 7.82 mm at the specimen thickness of 40 mm. This defection is due to the fracture of specimen. The result of this study on the defection of the adhesive interface and the reaction force due to this defection is thought to be contributed to the safe structural design of the carbon fiber reinforced plastic.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.559-562
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• 2017

In city, tracing of power transmission lines is difficult due to compound installation of overhead and underground lines, transposition, bad view caused by trees or big buildings. It is hard problem for electrical technician on site to trace power transformers or power lines to serve customers in 3 phase -4 wires power distribution systems. It is necessary that the correct and fast tracing method is required for load balancing among distribution lines. Old technology use to trace off-lines with high power impulse injection. Our proposed method use to trace live lines with very small power high frequency signal injection. Typical power transformers in the distribution system prevent propagating the higher frequency carrier signal. The proposed method uses the limited propagation ability to identify the power transformer to serve customers. Two end communication terminals are required to be synchronized between them for determination on electrically same phases. Challenging issue is to achieve synchronization without GPS providing synchronizing time. A novel power transformer and wire identification system is designed and implemented. The system consists of a transmitter and a receiver with power-line communication module. Some experiments are conducted to verify the theoretical concepts in a big commercial building. Also some simulations are done to help and understand the concepts by using MATLAB Simulink simulator.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.5
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• pp.892-902
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• 2015

Agri-food ICT(Information and Communications Technologies) convergence has been raised as an important issue for agricultural industry competence. In this situation, this study is to enhance agricultural competitiveness and seek to development plan for agricultural corporation by diagnosing informatization level. For this purpose, this study conducted survey on informatization level of 3,019 agricultural corporations and calculated level score. And result is compared with SMEs(Small and Medium Enterprise) informatization survey, including manufacturing and service industries, conducted by Korea Technology & Information Promotion Agency for SMEs in recent agricultural corporations' growing with automation of agricultural production and improving service to customer satisfaction. Evaluation system is established to calculate informatization level score and AHP(Analytic Hierarchy Process) method was used by the experts to investigate weighting of assessment area, assessment indicators, assessment items. As a result, agricultural corporation informatization level score was 40.16 points which is lower than the benefitted organization of agri-food IT convergence modeling(43.44 points). By assessment area, the informatization level of promotional environment area was low and investment and training items were analyzed low especially so need to improve urgently. In the analysis result by organization type, agricultural company corporation's informatization level was higher than the agricultural association corporation and 'Processing and distribution' was higher than others by business type. Informatization level of agricultural corporation is 80 percent of 2013 SMEs' level(50.18 points) and 59.4 percent of a large corporation(67.64 points). In particular, big difference is occurred in investment feasibility analysis, informatization investment and education which will be need to improve.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.356-362
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• 2018

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.

• Food Science and Preservation
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• v.15 no.3
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• pp.332-339
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• 2008

This study was performed to investigate the sorption characteristics and shelf-life of coated ascorbic acid Stability of ascorbic acid, which oxidizes easily during storage and processing, was achieved by applying a fluidized bed coating using Zein-DP and HPMC-FCC as covering materials. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than when calculated using the BET equation. The fit to the isotherm curve was in the order of Halsey, Caurie, Oswin and Khun. The equilibrium relative humidity prediction model was established in terms of time and water activity, it had higher significance. The stability of the coated ascoribic acid during storage was investigated in terms of radical-scavenging activity, which decreased with increasing time of storage and was more affected at higher storage temperatures. The quality reduction rate constant (k) was calculated by a first-order reaction rate. The reaction rate constant increased with increasing storage temperature. The shelf-life of Zein-DP-coated ascorbic acid was estimated to be 45.83 days at 20C and 63.19 days at 10C, and the shelf-life for HPMC-FCC-coated ascorbic acid was estimated to be 28.84 days at 20C and 36.14 days at 10, the ascorbic acid was 24.52 days at $20^{\circ}C$ and 27.22 days at $10^{\circ}C$, respectively. Therefore, the fluidized bed coating effectively increased the stability of ascorbic acid.