• The monthly packaging world
• /
• s.216
• /
• pp.128-134
• /
• 2011

1869년 미국의 Hyatt 형제는 상아 당구공의 대체 재료로서 셀룰로이드(질산섬유계 플라스틱)를 발명하고, 1872년에는 이 재료들을 성형하기 위해 세계 최초로 사출성형기를 개발했다. 하지만 유감스럽게도 성형된 셀룰로이드는 단단하면서도 약해 당구공으로는 사용할 수 없었으나, 브러시나 빗의 손잡이, 양복의 칼라, 사진의 필름, 탁구공 등으로 실용화되었다. 그 후 여러 기능을 가진 다양한 종류의 플라스틱이 잇따라 발명되었다. 이와 같은 플라스틱의 기능을 활용한 제품을 성형하기 위해 사출성형기는 끊임없는 기술개발을 통해 진화를 거듭해 왔다. 일본의 사출성형기 업계는 구미의 기술을 도입하며 발전해 왔다. 그 후 세계에서 제일 먼저 전동식 사출성형기를 개발해 실용화함으로써 최첨단 수준의 성능 및 기능을 달성해, 현재 많은 신기술제품의 중요한 수지부품생산에 공헌하고 있다. 아래에 항상 높은 수준을 추구하는 플라스틱업계의 니드에 부응하기 위해 계속되어 온 일본의 사출성형기의 기술개발 동향에 대해 그 개요를 소개한다.

• Journal of Ocean Engineering and Technology
• /
• v.13 no.2 s.32
• /
• pp.11-17
• /
• 1999

The objective of this paper is to introduce very fast but still stable solution using finite element procedures, and it has been used in an iterative mode for product design applications. A lot of numerical techniques have been developed to deal with the material, geometric and boundary condition non-linearities occurred in the stamping process. One of them, the One-Step FEM is very efficient and useful tool for a design and trouble-shooting in various stamping processes. In this method, the mathod, the material is assumed to deform directly from the initial flat blank to the final configuration without any intermediate steps. The formulation is based on the deformation theory of plasticity and the upper bound theorem. As a result of the calculations, the initial blank shape is obtained, together with the material flow, strains and thickness distribution in the part.

• Archives of Plastic Surgery
• /
• v.32 no.3
• /
• pp.281-286
• /
• 2005

The goal in facial paralysis treatment is to achieve the normal appearance of the face as well as to reconstruct the natural symmetrical smile. In cases of facial paralysis, a widely accepted procedure is the two stage method, which combines neurovascular free muscle transfer with cross face nerve grafting. Although the results are promising, the two operations of this method, which are about 1 year apart, impose an economic burden on the patients and require a lengthy period before results are obtained. In order to overcome these drawbacks, one stage method, using latissimus dorsi neurovascuular free muscle flap was introduced. Between January 2000 and January 2004, fifteen patients with long standing facial paralysis were treated in the Korea University Anam Hospital. The segmental latissimus dorsi with long nerve and pedicle was transferred to the paralyzed side of the face. The first postoperative movement of the transferred muscle was reported at 8.9 months, faster than that of the two stage method. During the next 24 months, a constant increase in the power of muscle contraction was observed. The fifteen cases were evaluated within an average of 31.7 months following the surgery and satisfactory results including muscle contraction were obtained in eleven of the cases but muscle contraction was not found in three cases.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.1
• /
• pp.98-107
• /
• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.