• 생물환경조절학회지
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• 제32권1호
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• pp.15-22
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• 2023

장미는 전세계적으로 가장 많이 생산되는 화종 중 하나로, 절화 장미는 시설 내부에서 연중 생산된다. 최근 여름철 시설 내부 온도 상승으로 인해 절화장 단축 등 절화 장미의 품질 저하가 심각하게 발생하고 있다. 본 연구는 계절별 절화 품질 및 수량을 비교하여 여름철 생산된 절화 장미의 품질 특성을 파악하고, 고온기 야간 냉방을 통한 온도 하강 효과와 여름철 절화 품질 개선 효과를 검정하고자 수행하였다. 'Pink Beauty'은 여름철 절화장, 화수장, 경경, 화수경경, 화폭, 생체중 등이 통계적으로 유의하게 저하되었으며, 'Pink Shine'은 여름철 절화장, 경경, 화폭 및 화고, 생체중이 통계적으로 유의하게 저하되었다. 고온기 야간 냉방을 수행한 결과, 7-8월 온실 내부 평균 온도는 약 2.5℃ 저하되었으며, 배지 평균 온도는 약 3.0℃ 감소되었다. 고온기 야간 냉방 시 절화 품질 및 수량을 비교한 결과 세 품종 모두 야간 냉방 시 절화장, 생체중, 경경 등 절화 품질이 향상되었다. 이를 통해 고온기 야간 냉방이 여름철 절화 장미의 품질 저하 문제 해결에 도움이 될 것으로 기대된다.

• Journal of the Korean Wood Science and Technology
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• 제26권1호
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• pp.38-50
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• 1998

Laser cutting tests were conducted to investigate the laser cutting characteristics of solid woods such as 25mm-thick white oak(Quercus acutissima) and maple(Acer mono), and wood-based panels such as 15mm-thick medium density fiberboard and particleboard. Test variables were laser power, cutting speed, grain direction, and moisture content. Specific cutting energy was measured and the qualities of cut surface were estimated in constant laser power. Specific cutting energy of white oak was larger than that of maple, and specific cutting energy of medium density fiberboard was smaller than that of particleboard. For both white oak and maple, specific cutting energy of green wood was smaller than that of air-dried wood because weight loss of moisture evaporation in green wood was larger than that in air-dried wood. In laser-cut surface, wood cells were not deformed and damaged, but in circular saw-cut surface fibers were pushed out and cut, and wood cells were deformed severely. However, mechanical surface roughness of saw-cut surface was smoother than that of laser-cut surface because of the existence of undeformed cell cavity in laser-cut surface.

• 한국방재학회:학술대회논문집
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• 한국방재학회 2007년도 정기총회 및 학술발표대회
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• pp.505-508
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• 2007

Usually, cut-slope is the term that call rock slope. Therefore, the cause of instability of cut-slope is influenced generally in lithological and structure geological qualities including weathering disintegration. Through the several case studies, we could confirm that stabilization countermeasure also should be based in geological properties.

• 한국식품저장유통학회지
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• 제19권2호
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• pp.173-177
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• 2012

신선절단 사과와 엽채류의 품질에 절단방법이 미치는 영향을 구명하기 위하여, 사과는 sharp knife나 dull knife로 절단하고, 양배추와 결구상추는 hand나 knife cutting 및 knife로 샐러드용 크기나 채썰기로 절단하고 각 절단품의 품질특성을 비교 조사하였다. 신선절단 사과의 갈변도와 과육경도는 dull knife보다 sharp knife로 절단한 경우에 유의적으로 낮고 높게 유지되었다. 반면에 신선절단 사과의 가용성 고형분 함량과 pH는 절단용 칼날의 날카로움에 따른 유의적인 차이를 보이지 않았다. 신선절단 양배추와 결구상추의 갈변도는 hand cutting보다 knife cutting에서, 샐러드용 크기보다 세절인 채썰기한 경우에서 유의적으로 낮은 수준을 나타내었다. 이로써, 신선절단품 제조시 조직손상을 크게 하는 절단방법이 사과의 갈변과 연화를, 양배추와 결구상추의 갈변을 촉진시키는 것으로 확인되었고, 고품질 제품을 위해 조직손상을 최소화할 수 있는 기술이 적용되어야 할 것으로 판단된다.

• 한국식품영양학회지
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• 제21권1호
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• 한국포장학회지
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• 제14권1호
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• 한국식품위생안전성학회지
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• 제37권2호
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• pp.87-96
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• 2022

본 연구에서는 온라인 및 오프라인 마켓에 유통 중인 100건의 신선편의 절단 과일을 계절별로 수집하고 50건의 신선편의 절단 채소와 50건의 밀 키트(월남 쌈 및 무 쌈) 내 절단 채소에 대하여 위생지표세균, 효모 및 곰팡이를 정량적으로 분석하였으며, 5개의 식중독균(B. cereus, S. aureus, L. monocytogenes, Salmonella spp., E. coli O157:H7)을 정성 및 정량적으로 분석하였다. 전체적으로 밀 키트 채소의 일반세균, 대장균군, 효모 및 곰팡이의 평균 오염수준이 신선편의 절단 채소 및 절단 컵 과일보다 높은 것으로 나타났다. 대장균은 두 식품 유형에서 모두 검출되지 않았으며 병원성 식중독균의 경우, S. aureus만 총 200건 중 6건이 검출되었는데(3%), 절단 과일 중 파인애플 1건에서 S. aureus가 0.6 log CFU/g로 검출이 되었고, 분리된 균주는 non-enterotoxin인 것으로 확인되었다. 신선편의 절단 채소 중 절단 채소 셀러리에서 1건, 밀 키트 채소 4건에서 S. aures 정성 검출되었으나, 정량적 분석 결과 밀 키트 채소인 적색 양배추 1건에서만 4.8 CFU/g 오염수준을 확인 하였으나 즉석섭취·편의식품류의 S. aureus 규격(100 CFU/g) 이하임을 확인하였다. 절단 채소에서 검출된 S. aureus의 독소형을 분석한 결과 셀러리와 적색 양배추에서 분리된 균이 각각 seg 와 sei 독소형임을 확인하였다. 따라서 절단 채소 제품 공정에서, 특히 밀 키트 채소에서의 황색포도상구균의 오염에 대하여 더 엄격한 관리방안이 필요한 것으로 확인되었다. 본 연구에서 분석한 50여종의 신선편의 식품과 밀 키트 제품에서는 모두 원포자충 및 작은와 포자충은 검출되지 않았으나 원충류에 의한 식중독 사고를 예방하기 위해 신선편의 식품의 세척 과정에 대한 지속적인 주의가 필요할 것으로 사료된다.

• 한국공작기계학회논문집
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• 제13권3호
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• pp.8-15
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• 2004

A significant error in the end milling processes is generated due to using slender tools of which the strengths are not sufficient. In order to obtain the desired machining accuracy, therefore, it is general that at first the rough cut is implemented, then the finish cut is followed. The rough cut eliminates large volume and the finish cut does the remained part. This remaining portion after the rough cut is called as the finish allowance. Larger finish allowances make it hard to get precise dimensions at a following finish cut. Smaller finish allowances are helpful for good dimension, but it sometimes is responsible for inferior surface qualities and over cuts. This study suggests a guidance for the optimum finish allowance for machining accuracy improvement, in which the rough cuts are regulated to remain the desired margins without any over cuts. Some experiments were carried out with various cutting conditions including the change of tool strengths and depth of cuts, and also extended to up millings as well as down millings.

• 한국환경복원기술학회지
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• 제21권4호
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• pp.75-86
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• 2018

This research was thereby made to study and analysis ecological, landscape, and stability qualities of roadside cut Slopes in expressways and national highways that went through revegetation works. Also, evaluation items and framework for integrated assessment of plant structure and restored state for the maintenance were suggested. Following is the summary of the result. firstly, for stabilization of introduced native plant species on roadside cut slops, assessment on the post-project environmental management through long-term monitoring and maintenance works must be made. It signifies a form of authentic recovery and restoration by the native plants. second, current evaluation framework on the test beds is well managed with clear evaluation standards and table while its method of assessing the post management with only test bed results lacks conformity with this study site. Newly developed evaluation framework on the post construction sites is estimated to be used as assessment standards on any roadside construction sites. Third, after site investigation distinction was observed among different revegetating construction types in the long-term perspective. Due to the different duration time of vegetation state between seed-spray measures(degraded in time) and layer-spray measure(maintained), the use of coarse straw-mat mulching work or Coir net was suggested in long term maintenance of cut slopes. forth, segmentation of post environmental assessment is organized into three large categories of "ecological", "stabile", and "landscape" qualities regarding post restoration quality and stability of slope through native plants with which categories marks 50, 30, 20 points of rates. fifth, components of the post environmental assessment were segmented in twelve categories driving results from former experimental construction and newly focused items on site. In the future, it is possible to propose a customized assessment method considering the location and location of construction work if the research on the application of post-environment assessment methods for road construction surface recording is conducted systematically.

• Journal of Mechanical Science and Technology
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• 제17권2호
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• pp.239-245
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• 2003

Ultra precision diamond cutting is a very efficient manufacturing method for optical parts such as HOE, Fresnel lenses, diffraction lenses, and others. During micro cutting, the rake angle is likely to become negative because the tool edge radius is considerably large compared to the sub-micrometer-order depth of cut. Depending on the ratio of the tool edge radius to the depth of cut, different micro-cutting mechanism modes appear. Therefore, the tool edge sharpness is the most important factor which affects the qualities of machined parts. That is why diamond, especially monocrystal diamond which has the sharpest edge among all other materials, is widely used in micro-cutting. The majar issue is regarding the minimum (critical) depth of cut needed to obtain continuous chips during the cutting process. In this paper, the micro machinability near the critical depth of cut is investigated in micro grooving with a diamond tool. The experimental results show the characteristics of micro-cutting in terms of cutting force ratio (Fx/Fy), chip shape, surface roughness, and surface hardening nea. the critical depth of cut.