• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.72-77
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• 2017

This paper focuses on the development of a supporting S/W tool for the automated design of an automotive press trim die. To define the die design process based on automation, we analyze the press die design process of the current industry and group repetitive works in the 3D modeling process. The proposed system consists of two modules, namely the template models of the trim steel parts and UI function for their auto-positioning. Four kinds of template models are developed to adapt to various situations and the rules of the interaction formula which are used for checking and correcting the directions of the datum point, datum curve, datum plane are implemented to eliminate errors. The system was developed using CATIA Knowledgeware, CAA(CATIA SDK) and Visual C++, in order for it to function as a plug-in module of CATIA V5, which is one of the major 3D CAD systems in the manufacturing industry. The developed system was tested by applying it to various panels of current automobiles and the results showed that it reduces the time-cost by 74% compared to the traditional method.

• Journal of the Korean Society for Precision Engineering
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• v.23 no.7 s.184
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• pp.30-38
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• 2006

Laser cutting technology is one of flexible rapid manufacturing technologies with various advantageous including a high cutting speed, manufacturing of parts with a complex shape and others. The quality of the cut part and the optimum cutting conditions are highly dependent on the combination of the process parameters. The objective of this research works is to investigate the influence of process parameters, such as power of laser, cutting speed of laser and material thickness, on the surface roughness and the striation formation of the cut section for the case of cutting of CSP 1N sheet using high power Nd:YAG Laser with a continuous wave (CW). In order to find the relationship between process parameters and the surface roughness and the striation formation of the cut section, several experiments are carried out. Through the investigation of the empirical results, it has been shown that the surface roughness is highly related to the striation formation, including the frequency and angle of the striation, of the cut section. From the results of experiments, an optimum cutting speed for each cutting condition has been obtained to improve both the quality of the cut surface and the cutting efficiency.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.17 no.2
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• pp.139-165
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• 2019

The current status and prospect of decommissioning technology development at KAERI are reviewed here. Specifically, this review focuses on four key technologies: decontamination, remote dismantling, decommissioning waste treatments, and site remediation. The decontamination technologies described are component decontamination and system decontamination. A cutting method and a remote handling method together with a decommissioning simulation are described as remote dismantling technologies. Although there are various types of radioactive waste generated by decommissioning activities, this review focuses on the major types of waste, such as metal waste, concrete waste, and soil waste together with certain special types, such as high-level and high-salt liquid waste, organic mixed waste, and uranium complex waste, which are known to be difficult to treat. Finally, in a site remediation technology review, a measurement and safety evaluation related to site reuse and a site remediation technique are described.

• Food Science and Preservation
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• v.23 no.7
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• pp.913-922
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• 2016

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.734-737
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• 2006

This study was carried out to establish the manufacturing process of barley leaf powder tea. The optimal manufacturing process among many trials was determined with sensory evaluation. Finally established process and operation conditions were as follows: pretreatment (cutting and washing), steaming ($100^{\circ}C$, 30 sec), primary drying and roasting ($130^{\circ}C$, 40 min), rolling (RT, 25 min), middle drying and roasting ($60^{\circ}C$, 30 min), final drying and roasting ($55^{\circ}C$, 25 min), drying ($60^{\circ}C$, 20 min), roasting ($85^{\circ}C$, 20 min), and powdering (120 mesh). The barley leaf powder tea produced by this process mainly consisted of dietary fiber (33.8%), amino acids (12.9%), minerals (4.7%) and ${\beta}-carotene$ (6.9 mg%).

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Proceedings of the Korean Fiber Society Conference
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• 2003.04a
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• pp.231-234
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• 2003

폭과 길이에 비해 상대적으로 두께가 아주 얇은 판유리 생산에 있어서 여러 가지 형태 불안정성이 문제가 되는데, 본 논문에서는 이러한 형태 불안정성 중 완성된 판유리를 용도에 따라 절단했을 때 판 유리가 뒤틀리는 현상을 다루었다. 이러한 뒤틀림 현상을 해결하기 위한 노력의 일환으로 뒤틀림의 원인이 냉각 후 판유리에 남아있는 잔류 응력이라 생각하고, 판유리 제조 공정 중 여러 가지 온도 분포와 다양한 경계 조건을 사용했을 때 잔류응력 분포 변화를 해석하고 그에 따른 뒤틀림 거동을 해석하였다. (중략)

• Corrugated packaging logistics
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• no.55 s.12
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• pp.93-106
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• 2004

이 장에서는 코루게이터 건부와 건부의 작업 변경에 대해 자세히 다룸과 동시에 후반부에서는 단일 또는 다중 건부 재단의 선택에 대한 빈번한 논의에 관해서도 다루겠다. 코루게이터 건부는 습부에서 만들어진 판지를 받아 기계 흐름 방향으로 자르고 괘선을 넣거나 횡방향으로 절단 후 시트로 소비자에게 전달하며 또 상자, 블랭크, 조립 혹은 전시품등을 만드는 가공기계로 이송하기 위하여 적재한다. 연속 공정 장치의 일부로서 건부는 연속 작업이 행해지는 동안 작업 변경에 대처할 수 있는 수단과 파지를 배출 시킬 수 있는 시설을 갖추고 있어야 한다.

• Proceedings of the KAIS Fall Conference
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• 2002.05a
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• pp.55-58
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• 2002

본 논문은 쾌속제작법을 이용한 임의형상을 가공하는 새로운 방법의 개념을 소개하고 있다. 본 시스템은 레이저 절단, 이송, 적층, 소결의 단계를 통하여 세라믹재료로 된 임의형상을 가공할 수 있다. 시스템을 구성하는 주요장비로는 레이저발생장치, X-Y테이블, 이송시스템, 그리고 전기로 등이 있다. 이 시스템을 사공하면 표면의 거칠기가 매끄러운 형상을 상대적으로 짧은 시간에 제작할 수 있는 장점이 있다. 또, 2차 공정을 거치지 않고, 바로 물체를 제작할 수 있어 효율성이 높다고 할 수 있다. 제작된 모형은 바로 조립되어 사용할 수 있기 때문에 응용분야가 다양하다.