• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.04a
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• pp.376-381
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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 affecting the qualities of machined parts. That is why diamond especially mono-crystal diamond, which has the sharpest edge among all other materials is widely used in micro-cutting. The question arises, given a diamond tool, what is the minimum (critical) depth of cut to get continuous chips while in the cutting process\ulcorner In this paper, the micro machinability around the critical depth of cut is investigated in micro grooving with a diamond tool, and introduce the minimizing method of cutting depth using vibration cutting. The experimental results show the characteristics of micro cutting in terms of cutting force ratio (Fx/Fy), chip shape, surface roughness, and surface hardeing around the critical depth of cut.

• Health Policy and Management
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• v.18 no.2
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• pp.39-66
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• 2008

This study examines organizational qualities such as vision, mission, teamwork, fairness, and empowerment and their effects on organizational members. As a result of analysis, these qualities are identified to affect member satisfaction, but not to affect job involvement. Member satisfaction affects job satisfaction, and this relationship retains indirect influence through an increase in member satisfaction. Further, improved member satisfaction and job involvement are found to affect organizational commitment. These results are derived from complete enumeration on members of an organization where particular traits such as member position, job classification, and the privity of contract are intermixed. In case where research is conducted on the aforementioned traits separately, different results would be anticipated depending on each trait. The implications of this study are as follows. First, clear-cut organizational vision and mission established by the top management of an organization prevent confusion amongst its members, and thus have the highest level of effect on member satisfaction. Second, teamwork in reference to the. relationship amongst team members of a work group and goal awareness improves member satisfaction. Third, autonomy for job performance and related empowerment improve member satisfaction. Last, fairness in wages and promotion affects member satisfaction. Therefore, internal qualities of an organization perceived by its members have a higher degree of influence over external qualities including compensation and promotion on the members. In addition, these internal qualities indirectly affect job involvement through an increase in member satisfaction, and, in turn, member satisfaction and job involvement affect organizational commitment of the members. In case of member satisfaction, not only does it affect organizational commitment of the members of an organization directly, but also affects organizational commitment indirectly through job involvement. This study is conducted with only one hospital in consideration, and thus its findings may not be generalized for every medical organization. However, this study retains distinct attributes of complete. enumeration, and the precedence of each variable is closely investigated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.4
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• pp.400-403
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• 1988

This study was conducted to evaluate the polishing process that affects the polishing properties and cooking qualities of cut-polished barley. Naked barley, Youngsanbori (Sedohadaka), which was produced in Cheonnam province, Korea in 1981, was cut and polished to have the polished yield per cent of four grades, 68.27, 72.85, 75.51 and 78.70, in contrast to the conventionally polished barley which was polished up to 70.10 per cent. Length. thickness and width of the kernels and weight of 1,000 kernels of the cut-polished barley were increased with improving the grade of the polishing yield. Energy consumption was found to be reduced according to increasing the polishing yield of the cut-polished barley. As polishing yield of the cut-polished barley were increased. the contents of P$_2$O$\_$5/, K$_2$O, MgO and Mn were increased. Also whiteness, water uptake and expanding volume of cooked barley were increased in accordance with upgrading the polishing yield of the cut-polished barley.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.11 no.3
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• pp.72-79
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• 2002

Though the laser cutting process is increasingly used in industry, a process automation and systematic database is still yet to be developed. In this study, as the fundamental step toward the construction of a reliable process expert system, a laser cutting quality monitoring/analysis system is developed based on simulations and experimental results. The relations between laser process parameters and laser cutting surface quality parameters such as kerf geometry, striation, surface roughness and dross formation are characterized and analyzed. A graphical user interface is used to visualize the results.

• Food Science and Preservation
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• v.17 no.2
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• pp.202-207
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• 2010

The effects of ultrasound treatment, in combination with ascorbic acid, on the quality of fresh-cut 'Jonathan' apples was investigated. Prepared apple slices were ultrasonicated in distilled water (US) or in 1%(w/v) ascorbic acid solution (UA) and the other samples were just dipped in 1%(w/v) ascorbic acid solution (AA). All samples were stored at$10^{\circ}C$ for 12 days. UA-treated samples showed high $L^{*}$ and hue values and low $a^{*}$, $b^{*}$, chroma, and ${\Delta}E$ value. Both control and US-treated samples showed considerable browning. A significant inhibition of polyphenol oxidase activity was observed after UA treatment. The level of total phenolics in UA-treated samples was higher on the day of treatment compared with other samples. Total soluble solids, pH, titratable acidity, and gas concentrations were similar in all samples. This study demonstrated that the simultaneous treatment of ultrasound and ascorbic acid was effective in preventing enzymatic browning of fresh-cut 'Jonathan' apples and maintaining total phenolics contents.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.8
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• pp.3842-3861
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• 2019

In cut throat competition, organizations all over the world try to utilize the immense opportunities the Internet has to offer in almost all of their operations. Today, Social networking sites (SNSs) provide utilities designed to help companies to recruit right personnel. Considering the implication of social media for recruitment at infancy stage in Pakistan and lack of studies related to it, this study aims to investigate the role of different SNSs qualities (Easily navigate, Secure process, Eminence Proficiency, Candidate's Attraction and Network Expedition) in effective E-recruitment (EER). Data were collected through structured questionnaire from employees and managers of major telecom companies of Pakistan. Finally, the result of 355 returned and valid questionnaire with 55% response rate show that the relationship between SNSs qualities and EER is significant. Moreover, results also prove that EER is better than the tradition recruitment and a SNSs comparison show that Facebook is more effective than LinkedIn for EER. The results of this study will help Pakistani companies to develop a successful e-HRM and EER strategy in the current scenario.

• Journal of the Semiconductor & Display Technology
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• v.8 no.4
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• pp.31-36
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• 2009

In this paper, the laser cutting characteristics of the flexible PCB using high power Nd:YAG UV laser were investigated. A specific FPCB model was selected for the experiment. Test sheets were made, which had equal materials and layer structure to those of the outline (OL) region and the contact pad (CP) region in the FPCB. The experiment is made up of two stages. In the first stage of the experiment, the laser cutting fluence was found, which is the threshold fluence to cut the test sheets completely. The laser cutting fluence of the OL sheet is $1781.26{\sim}1970.16\;J/cm^2$ and that of the CP sheet is $2109.34{\sim}2134.34\;J/cm^2$. In the second stage, cutting performance and its qualities were analyzed by the experiment. The laser cutting performance remained almost unchanged for all laser and process parameter sets. The average cutting width (top side/bottom side) of the OL sheet was $40.45\;{\mu}m/11.52\;{\mu}m$ and that of the CP sheet was $22.14\;{\mu}m/10.93\;{\mu}m$. However, the laser cutting qualities were different according to the parameters. The adjacent region of the cutting line on the OL sheet was carbonized as the beam speed was low and the overlap coefficient was high. The surface quality around the cutting line of the CP sheet was about the same. Carbonization and debris occurred on the surface of the cutting line. As a result of the experiment, the cutting qualities were better as the overlap coefficient was made low and beam speed high. Therefore, the overlap coefficient 2 or 3 is proper for the FPCB laser cutting.

• Journal of Mushroom
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• v.12 no.4
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• pp.287-292
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• 2014

This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

• Food Science of Animal Resources
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• v.18 no.4
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• pp.307-315
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• 1998

To develop processed meat products of pheasant, cut-up parts of pheasant carcass was analyzed, and eight different pheasant meat products were prepared and evaluated for sensory qualities. The average live weight of pheasant was 1,089.2g, and the ratio of carcass to live weight was 75.6%. The cut-up part ratios of breast, leg, neck, back and wings to carcass weight were 33.4%, 22.5%, 5.0%, 4% and 9.5%, respectively. The chemical compositions of breast and leg meat were shown to be moisture of 73.72% and 75.58%, protein of 25.31% and 22.69%, fat of 0.28% and 0.83%, and ash of 0.84% and 0.90%, respectively. Sensory evaluation of eight different meat products of pheasant revealed that all products of pheasant meat, except frankfurt sausage, received equal or better taste score compared with products of chicken or pork, and flavor score except pressed ham and salad. Color, binding ability and particle perception scores of pheasant meat products were equal or superior to those of respective meat products of chicken or pork. The present results suggest that pheasant meat has a potential to be utilized for various value-added products and that the meat bun is the most promising product of pheasant meat. A reinforcement of color, binding ability and particle perception of meat products of other species could also be expected by addition of pheasant meat to them.

• 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.167.1-167
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• 2003

To maintain high quality and to extend the shelf life of intact and minimally processed apple cubes, the effect of heat shock on the texture and color of apple cubes (Fuji) was evaluated in this study. After peeled and cored, the apples were cut into cubes of 1.5 cm. The heat shock was immersion in heated water from 25$^{\circ}C$ to 95$^{\circ}C$ in 10$^{\circ}C$ increments for 2 min and cooling to storage temperature as soon as possible after heat treatment. The effect of heat treatment in terms of color and texture measurements with respect to time was investigated, respectively during 7 days storage at in LDPE film bags without sealing at 4$^{\circ}C$, and 95% relative humidity air. Results suggest that heat shock (55$^{\circ}C$, 2 min) may have effectively delayed browning, and there were significant changes in color of apple cube when the temperature of heat shock is above 75$^{\circ}C$. And hardness, stiffness and firmness, which were used to describe texture, behaved similarly in the textural qualities. It was shown that the texture of the apple cubes was decreased with temperature increase. The value of them were most decreased to 70% of the initial ones after treated with 85$^{\circ}C$ and 95$^{\circ}C$ on the lust day.