• Journal of Biosystems Engineering
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• v.31 no.2 s.115
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• pp.121-127
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• 2006

An Altari radish pre-processing system, which feasible to process automatically such operations as leaf and root tail cutting and root peeling, for kimchi production was accomplished based on the foregone serial studies. In this study, the performances of the developed prototype machine, considered as a commercializing level, were analyzed and evaluated. The prototype machine attached Tiny PLC automatic control system was performed the sequent function as the rate of successful peeling was more than 98% for the Altari radish less than 70 mm diameter of a radish. The operating efficiency of this was 9 see/each, 128 kg/h, and it means as much as $5{\sim}6$ times that of a woman labor's. The sanitation and taste of the mechanized-processed Altari radish kimchi was almost same as that of the handmade. And they were suitable for manufactory of kimchi as the both short term ripening and storing kimchi. Developed machinery with one peeling device and two peeling devices that compared with hand processing, it was analyzed that the break-even yearly working days were 28 days and 19 days, and the break-even yearly processing amount were 28,700 kg, 32,400 kg, respectively.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2003.04a
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• pp.143-148
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• 2003

The issue with the drainpipe now a day is that they are laid underground. Causing us to perform additional work to repair, such as digging up the ground and peeling off the insulator that surrounds the pipe. And such series works are difficult that concession appears from government and municipal office. However, if we can save time and money. Performance of piping robot that we are studied in existing session through fixing unit and improvement of cutting byte shorten and wished to heighten work efficiency. This is why we are trying to develop a unit that can cut up the projecting parts which connects with the interior part of the drainpipes.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.1166-1169
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• 2003

The issue with the drainpipe now a day is that they are laid underground Causing us to perform additional work to repair, such as digging up the ground and peeling off the insulator that surrounds the pipe. And such series works are difficult that concession appears from government and municipal office. However, if we can save time and money. Performance of piping robot that we are studied in existing session through fixing unit and improvement of cutting byte shorten and wished to heighten work efficiency. This is why we aye trying to develop a unit that can cut up the projecting parts which connects with the interior part of the drainpipes.

• Journal of the Korean Electrochemical Society
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• v.21 no.2
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• pp.28-38
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• 2018

Although the adhesion properties of composite electrodes are important for securing long-term reliability and realizing high energy density of lithium secondary batteries, related research has not been carried out extensively due to the limitation of measurement technology. However, surface and interfacial cutting analysis system(SAICAS), which can measure the adhesion properties while cutting and peeling a coating layer of $1{\sim}1000{\mu}m$ thickness, has been developed and applied for analyzing the adhesion properties of composite electrodes for lithium secondary batteries. Thus, this review presents not only the principle and measurement method of SAICAS but also comparison results between SAICAS and conventional peel test. In addition, application examples of SAICAS are introduced in the study of electrode design optimization, new binder derivation study, and binder distribution in composite electrode. This suggests that SAICAS is an analytical method that can be easily applied to investigate the adhesion properties of composite electrodes for lithium secondary batteries.

• Journal of the Korean Society for Precision Engineering
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• v.16 no.7
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• pp.210-218
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• 1999

Sheet deposition type rapid prototyping system have many advantages : high build speed, low operating cost, large part size, no phase change, no need for support generation, and forth. However, those sheet deposition type rapid prototyping system require an additional post processing to remove excessive material attached to the part. This post processing is time consuming and labor intensive. Moreover, it is difficult for those system to fabricate parts with hollow cores and internal cavities. A new sheet deposition type rapid prototyping system that minimizes the post processing is proposed. The proposed system automatically removes excessive material in a peeling-off process between two cutting processes. In this way, the proposed system can reduce the post-processing time and cost as well as the limitation of the feasible geometric shapes in the conventional sheet deposition system.

• Journal of Fashion Business
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• v.18 no.3
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• pp.73-90
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• 2014

Paper, once known and used only as a medium for printing or handicrafts, is now being used in new fields including artistic clothing, and an environment-friendly material for fashion, while the functionality of its formative characteristics and esthetics have been newly highlighted. On this basis, this study performed a content analysis of paper couture and categorization of types of paper modeling techniques based on 904 paper couture submitted to paper fashion shows, exhibitions and contest exhibits from 2001 to 2013. Analysis results showed that paper textile types were most common at 86.64%, while techniques using laminating, bonding, overlapping or paper as-is represented 62.17%. Expressive techniques in which paper was cut or torn and attached to paper clothing was 11.62%, paper folding was 5.75%, drawing and coloring 4.65%, and finally, paper cutting was 2.65%. Meanwhile, among paper modeling techniques using paper yarn textiles, a paper weaving technique was 6.75%. Moreover, other techniques in which paper modeling techniques or subsidiary clothing was blended were 3.65%, and Dak peeling textiles were 1.33%. Paper paste moulding textiles types represented 1.44%, above all papier $m{\hat{a}}ch{\acute{e}}$ techniques of 0.55% and creasing and holding techniques were 0.88%. Paper is sufficient to express the artists' creativity as well as having qualities as an artistic medium, such as variability through combined use with other materials, variation in form, suitability for reuse of waste paper, and environmental friendliness. Also, various paper modeling techniques can be blended with textiles for a generalized technology that overcomes the limits of paper and textiles.

• Journal of the Korean Society of Costume
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• v.58 no.8
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• pp.63-73
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• 2008

From the ancient Korea to the late Joseon Korean fur and leather had been preferred in and out of Korea for their good quality and excellent manufacturing skill. Since Unified Silla (A.D.676${\sim}$A.D.936) Korean fur and leather were manufactured divisionally by workmen specialized in materials and products, and such manufacturing process was succeeded to Goryeo and Joseon. Manufacturing of fur and leather was consisted of as follows: hunting and butchering - peeling - beating with a paddle and removing fat - oil manufacturing - drying - tanning, then cutting and sewing, and there was a special caring method. In order to make good fur and leather, each process of manufacturing needed particular techniques and all available methods were tried to have tender fur and leather by using smoking, excrement, lime, vegetable tannin and even cerebral liquid. And also required mouth-chewing and hand-pounding with a lot of time and of labor Keeping furs resilience and flexibility, sowing several skins together, even when the after-all-process skin was converted into clothes, was much more difficult than sewing fabric. Thus, the manufacturing cost was as much expensive as skin materials, and the volume of manufacturing of fur and leather was also limited. Therefore, fur and leather must have been popular for scarcity value in the manufacturing process, and this scarcity must have caused an extreme luxury of fur.

• Journal of the Korean Home Economics Association
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• v.41 no.10 s.188
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• pp.101-116
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• 2003

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(1.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were peformed under food safety danger zone ($5{\~}60^{\circ}C$). The ingredients were mostly above pH 5.0 and high in Aw($0.94{\~}0.99$). Microbial assessments for salad production revealed that TPC($1.8{\times}10^3{\~}1.0{\times}10^{10}CFU/g$) and coliforms($1.5{\times}10{\~}5.2{\times}10^5 CFU/g$) exceeded the standards by Solberg et al.(TPC: $10^6CFU/g$, coliforms: $10^3CFU/g$). S. aureus was not detected but Salmonella was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per $100cm^2$ and 10 CFU/g of coliforms per $100cm^2$). According to the critical control point(CCP) decision tree analysis, vegetable receiving, vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCPs. From the findings it would be suggested that purchase of Quality materials, short holding and display time, storing food at right temperature, using sanitary cooking utensils, and improvement of workers' food handing practices are needed to ensure the safe salad production in this specific pizza restaurant.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.965-973
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• 2008

In this study, we compared the quality and sensory characteristics of 4 types of fresh tomatoes and 2 types of canned tomatoes, and then determined the most preferred quality characteristics and tomato type for the production of tomato sauce. The sample tomatoes were prepared by cutting after either peeling or heating for 5 min. Soluble solids were in the following order: Italian canned >American canned, Cherry> Vita king > Aranka > general tomatoes. The primary free sugars were fructose and glucose, and we determined that fructose and glucose were the most prevalent sugars in the cherry and American canned tomatoes. The total sugars, which were the sum of the fructose and glucose contents, were consistent with the soluble solid contents. pH was measured in the following order: general> Italian canned> Cherry, Vitaking> Aranka> American canned tomatoes. The most abundant amino acid was glutamic acid, and its content in the unheated tomatoes occurred in the following order: American canned> Italian canned> Vita king> Cherry> general tomatoes; however, after heating, the Vita king tomato was followed by the American canned tomato. The lightness (L value) of the fresh tomatoes tended to be higher than that of the canned tomatoes, and it decreased after heating. The redness (a value) of the unheated tomatoes was in the following order: Italian canned> American canned> Vitaking tomatoes; after heating, the Vitaking evidenced the highest values, followed by the canned tomatoes. The result of our QDA profile of sensory characteristics according to redness, aroma, sweet taste, sour taste, palatability, and viscosity was in the following order: Italian canned > American canned > Vitaking tomatoes, which evidenced the most balanced hexagonal shape. In the preference test, 2 types of canned tomatoes and Vitaking tomatoes were the most preferred among the fresh tomatoes. From the correlation coefficients among the sensory characteristics, canned tomatoes were the most preferred for the production of tomato sauce due to its high redness, flavor, palatability, and viscosity values. Vitaking tomatoes were the most appropriate among the fresh tomatoes.

• Journal of Biosystems Engineering
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• v.29 no.1
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• pp.29-36
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• 2004

The geometric characteristics of the Altari radish were measured for the purpose of mechanization of the kimchi processing. In this study, geometric characteristics such as the sectional area and volume of the radishes(pyeong-gang and sa-chul) were calculated using the image processing method, and physical properties such as the compressive strength, the cutting force of the radish and the torsional moment of the radish leaf-stems were measured by using a universal testing machine. In case of the radish(pyeong-gang), the weight was ranged 215.0∼465.0 g, the length of the radishes(body) was 86.3∼129.2 mm, the diameters were 43.3∼58.1 mm, and the length of the leaves was 261.3-368.2 mm. And the vertical compressive strengths were ranged 83.8∼171.7 N/$\textrm{cm}^2$, the horizontal compressive strengths were 113.0∼176.3 N/$\textrm{cm}^2$, the shearing forces were 86.0∼114.6 N, and the surface hardness was ranged 51.1∼52.1 N/$\textrm{cm}^2$. In case of the radish(sa-chul), the weight was ranged 203.5∼412.2 g, the length of the bodies was 67.5∼127.0 mm, the diameters were 22.3∼59.8 mm and the length of the leaves was 245.6∼312.6 mm respectively. And the vertical compressive strengths were ranged 91.3∼168.3 N/mm, the horizontal compressive strengths were 132.6∼186.9 N/$\textrm{cm}^2$, the shearing forces were 89.4∼116.5 N, and the surface hardness was ranged 52.4∼67.8 N/$\textrm{cm}^2$, respectively.