• 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.214.1-214
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• 2003

본 연구는 4~6개월의 유아들을 위하여 재수화시킨 후 숟가락으로 떠먹일 수 있도록 쌀을 기본으로 하고 당근, 쇠고기 및 계란을 각각 주재료로 한 냉동건조 이유식 제조의 최적조건을 결정하기 위하여 수행되었다. 본 연구에서 얻어진 결과를 요약하면 다음과 같다. 당근, 쇠고기 및 계란이유식에서 모두 냉동건조시간은 수분함량이 높고 가열판 온도가 낮을수록 증가하였다. 파쇄성은 수분함량이 감소하고 가열판온도가 증가함에 따라 증가하였다. 관능적 특성 중 수화속도, 균질성 및 매끄러운 정도는 수분함량이 증가하고 가열판 온도가 감소할수록 증가였고, 뜨기 쉬운 정도는 수분함량이 증가할수록 증가하였으나, 가열판온도의 영향은 거의 받지 않았다. 또한 피막형성성은 수분함량과 가열판온도가 증가할수록 증가하였다. 이유식 제조치 최적조건은 당근이유식의 경우 수분함량 88.5%와 가열한 온도 34$^{\circ}C$로, 쇠고기이유식에서는 수된함량 88.5% 와 가열판온도 28$^{\circ}C$로, 그리고 계란이유식에서는 수분함량 87.5%와 가열판 온도 39$^{\circ}C$로 결정되었다.

• Composites Research
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• v.22 no.4
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• pp.20-26
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• 2009

In the current study, thermoforming and compression analysis were carried out for the woven composite egg-box panel with the non-orthogonal constitutive material model, which is proposed by Xue et al. The material model is implemented in commercial engineering software, LS-DYNA, with a user subroutine. Directional properties in non-orthogonal coordinates are determinedusing the deformation gradient tensor and the material modulus matrix in local coordinate is updated at eaeh corresponding time step. After the implemented non-orthogonal constitutive model is verified by the bias extension test, the egg-box panel simulations are performed. The egg-box panel simulations are divided into two categories: thermoforming (draping) and crushing. The finite element model for crushing analysiscan be obtained using the displacement result of thermoforming process.

• KAPE Magazine
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• s.184
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• pp.16-16
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• 2011

• Proceedings of the Korean Society of Computer Information Conference
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• 2017.01a
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• pp.197-198
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• 2017

현대사회는 인구의 증대에 따른 교통, 건물 그리고 환경등 여러 가지 분야에서 눈부신 발전을 거듭하고 있다. 하지만, 거주환경이 발전하면서 나타나는 소음을 저감하고자 본 논문에서는 간이 흡음재인 계란판의 흡음특성을 3가지 환경에서 측정한 데이터를 비교분석하였다. 실험을 하기위해 가로, 세로, 높이1000mm의 정사각형 상자를 만들어 진행하였다. 실험은 간이 흡음재 부착, 미부착 그리고 방음실에서 음원을 각각 5회씩 재생시킨 후 잔향시간을 측정하여 비교분석하였다. 그 결과, 간이흡음재 미부착시 평균0.413초, 부착시 평균0.330초 그리고 방음실에서 평균0.319초의 데이터를 얻었다.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.30 no.12 s.255
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• pp.1603-1610
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• 2006

In this paper compressive characteristics of composite egg-box panels were investigated and energy absorption was calculated from the nominal stress-strain relations obtained by the compressive tests. Several different stacking sequences and number of plies were introduced for investigation of static compression characteristics and the energy absorption rates of composite egg-box panels. The compressive stress-strain relation and energy absorption of various composite egg-box panels were compared with those of aluminium egg-box panels. From the test results it was found that the fracture behavior of composite egg-box panel was affected by stacking angle causing different local deformation, during lay-up and draping processes and types of prepreg; that is, plain weave carbon/epoxy and 4-harness satin glass/epoxy. The energy absorption capacity of composite egg-box panels were proved to be higher than that of aluminium egg-box panels with low mass.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.680-689
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• 1995

Rice based infant foods of carrot, of beef, and of egg for 4-6 month old infants were prepared using freeze drying (FD) process. The optimum moisture content prior to FD and the plate temperature in the drier were determined with the use of response surface methodology. For all the infant foods under this study, FD time was longer as the initial moisture content was higher and the plate temperature was lower. Brittleness of the dried infant foods increased as the moisture content decreased and the plate temperature increased. Among the sensory attributes, hydration rate, uniformity, and smoothness were greater with increased moisture content and with decreased plate temperature. Ease to spoon increased as moisture content increased and mouthcoating increased as both the moisture content and the plate temperature increased. Optimum moisture content and plate temperature for the FD of carrot, beef and egg foods were 88.5% and $34^{\circ}C$, 88.5% and $28^{\circ}C$, and 87.3% and $39^{\circ}C$, respectively.

• KAPE Magazine
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• s.156
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• pp.19-19
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• 2009

• KAPE Magazine
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• s.155
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• pp.19-19
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• 2009

• KAPE Magazine
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• s.199
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• pp.21-21
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• 2013

• KAPE Magazine
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• s.209
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• pp.39-39
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• 2014