• 한국수산과학회지
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• 제8권2호
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.

• 한국수산과학회지
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• 제18권5호
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• pp.409-416
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• 1985

In previous paper (Lee et al., 1983) processing method of sardine meat "surimi" was described as a part of the wort to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3 m/sec, 15 to $20^{\circ}C$), and finally packed individually in K-flex film bag by vacuum or $N_2$ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to $5\%$, salting for 20 hours with $10\%$ dry salt or in $15\%$ brine at $5^{\circ}C$ was enough to get that level of salt. If the final salt level was set 5 to $6\%$, salting for 20-24 hours with $15\%$ dry salt or in $20\%$ brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at $20^{\circ}C$ than salted in brine at $5^{\circ}C$, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at $20^{\circ}C$ could not be neglected if it was delayed loger than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or $N_2$ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or $N_2$ gas packed fillet at $20^{\circ}C$.

• 한국식품저장유통학회지
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• 제11권1호
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• pp.22-27
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• 2004

고등어 fillet 제품의 저장 중 항산화와 기능성을 부여하고 고등어 특유의 비린내를 제거하기 위해 식염 외에 녹차, dill weed, 키토산, 올리고당, 생강을 첨가하여 진공포장한 후 5$^{\circ}C$, $0^{\circ}C$, -2$0^{\circ}C$에 80일간 저장하면서 제품 특성을 조사하였다. 5$^{\circ}C$에 저장한 고등어 fillet의 휘발성 염기질소 측정 결과는 이들 첨가물을 단독 또는 복합적으로 첨가한 시제품에서 2주 이내에 초기부패에 도달했고, $0^{\circ}C$에서는 4∼7주, -2$0^{\circ}C$에서는 저장 80일간 모든 시제품에서 신선도를 유지할 수 있었다. 이들 첨가물 가운데서도 키토산과 올리고당을 첨가한 시제품이 가장 신선도가 양호함을 알 수 있었다. 항산화성은 초기 과산화물가가 5.4∼7.8 meq/kg 이었던 것이 5$^{\circ}C$ 저장시 35일째 15.7∼20.4 meq/kg, $0^{\circ}C$ 저장시 49일째 13.9∼18.4 meq/kg, -2$0^{\circ}C$ 저장시 80일째 11.6∼20.2 meq/kg으로 저온 일수록 산화속도가 늦었고 각각의 저장온도에서도 녹차, dill weed, 생강, 키토산, 올리고당을 첨가한 시제품에서 가장 산화속도가 늦었다. 친유성 갈색도는 -2$0^{\circ}C$에서 80일 저장기간 동안 거의 변화가 보이지 않았고 5$^{\circ}C$와 $0^{\circ}C$에서는 저장기간이 연장됨에 따라 갈색도는 증가하는 경향을 나타내었다. 저장 중 생균수 변화는 5$^{\circ}C$와 $0^{\circ}C$에서는 저장 21일째 각각 부패균수에 도달하였고 -2$0^{\circ}C$에서는 저장 80일째까지 생균수 변화는 보이지 않아 신선도 유지가 가능하였다. 관능검사 결과는 5$^{\circ}C$저장시 14∼21일, $0^{\circ}C$저장시 28∼49일 점질물이나 산패취가 발생하여 상품적 가치를 상실하였고, -2$0^{\circ}C$에서는 80일간 저장기간 동안에 이들 변화는 나타나지 않았다.

• 한국해양공학회지
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• 제13권3호통권33호
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• pp.57-67
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• 1999

Welding is widely applicable and reliable process and is mainly adopted for fabricating heavy structures. Recently, weld metal transverse cracks in butt and fillet weld joint is a serious problem, and they must be eliminated for improving weld joint reliability. The weld metal transverse crack susceptibility of butt and fillet joint was carried out by cantilever type tensile crack testing jig and CTS test. In this view of point, this study investigated the potential factors for weld metal transverse crack. The main results obtained were as follows: 1. The content o fdiffusible hydrogen in weld metal played an important role for weld metal transverse cracks. 2. From cantilever type tensile crack tests, it was pointed out that the higher the diffusible hydrogen content and tensile restraint, the more susceptible to weld metal transverse craking. 3. The TSN(thermal severity number) and diffusible hydrogen were important factors for determining weld metal transverse cracks in fillet weld joints.

• Journal of Welding and Joining
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• 제18권1호
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• pp.83-90
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• 2000

It was attempted to improve seam-tracking performance by applying a new arc-sensing algorithm for FCAW(flux-cored arc welding) process in fillet joints. For this study the authors have introduced three different weight factors: $\circled1$ arc currents at the weaving end are more weighted, $\circled2$ arc currents are evenly weighted along the weaving, and $\circled3$ arc currents at the weaving center are more weighted. To evaluate the 3 factors the values of signal-to-noise(S/N) ratio has been measured. The values were obtained for various welding conditions with different gaps in horizontal and vertical fillet joints. The test results showed that the S/N ratio of the 1st case was highest which resulted in the best of seam tracking performance. In addition, the comparison between the seam tracking performance in horizontal fillet joints and that in vertical ones has been done, and the result showed that tracking performance in vertical joints was relatively better than that in horizontal joints.

• Journal of Welding and Joining
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• 제11권4호
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• pp.44-56
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• 1993

The arc welding processes are substantially nonlinear, in addition to being highly coupled multivariable systems, Frequently, not all the variables affecting the welding quality are known, nor may they be easily quantified. From this point of view, decoupling between the welding parameters from the welding quality is very difficult, which makes it also difficult to control the welding parameters for obtaining the desired welding quality. In this study, a neural network based on the backpropagation algorithm was implemented and adopted for the selection of gas metal arc welding parameters of the fillet joint, that is, welding current, arc voltage and welding speed. The performance of the neural network for modeling the relationship between the welding quality and welding parameters was presented and evaluated by using the actual welding data. To obtain the optimal neural network structure, various types of the neural network structures were tested with the experimental data. It was revealed that the neural network can be effectively adopted to select the appropriate gas metal arc welding parameter of fillet joints for a given weld quality.

• 오토저널
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• 제3권1호
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• pp.27-31
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• 1981

대량생산체제로 제작되는 자동차용 변속기는 일단 양산에 돌입하고부터는 막대한 retooling비 용의 지불없이는 좀처럼 그 모양이나 중요설계치수가 변경될 수 없기 때문에, 초기설계단계에 서의 다양하고 신중한 고려가 그 후의 어느 단계보다 중요하다. 자동차용 변속기의 치차설계자는 치차상의 주어진 공간내에서 가장 튼튼하고 소리없는 치차를 설계하기 위하여 모듈(module), 압력각, 치깊이 등이 표준에서 벗어나는 특수 cutter를 사용하도록 요구할 수밖에 없다(이러한 비표준 cutter의 제작을 위해서는 다소 더 많은 시간과 경비가 소요될지 모르지만, 이 문제는 양산체제의 특수성 속에 충분히 소화흡수된다). 표준치차의 경우에는 대부분의 설계 데이터가 테 이블이나 그래프로 주어져 있지만 모듈, 압력각, 치깊이 등이 표준에서 벗어나는 치차에 있어서는 이것들을 별도로 계산하지 않으면 안된다. 더욱이 세계자동차 메이커가 소형화와 경량화로 치 닫고 있는 현 추세에 있어서는 더욱 정밀한 계산에 의한 데이터가 요구될 것이다. 본 보고서는 임의의 cutter를 사용하여 절삭한 치차의 fillet 부분에 있어서 fillet 곡선의 함수를 구하고 이 것으로부터 lewis방식의 굽힘강도계산식(대부분의 굽힘강도 계산식이 lewis 이론에 입각한 것이긴 하지만)에 사용되는 강도계 수를 approach 법으로 구하는 방법과 계산공식에 대하여 서술한 것이다. 여기서 취급하는 굴절법은 hobbing cutter 등에 의한 rack형 굴절법이다.

• Journal of Welding and Joining
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• 제24권5호
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• pp.29-36
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• 2006

In this study, an experimental method for the selection of optimal welding condition was proposed in the fillet weld which was done over the tack weld. This method used the response surface analysis in which the leg length and the reinforcement height were chosen as the quality variables of the weld bead profile. The overall desirability function, which was combined desirability function fur the two quality variables, was employed as the objective function for getting the optimal welding condition. In the experiments, the target values of the leg length and the reinforcement height are 6m and zero respectively for the horizontal fillet weld of 10mm thickness mild steel. The optimal welding conditions could predict the weld bead profile(leg length and reinforcement height) as 6.00mm and 0.19mm without tack weld and 6.00mm and 0.48mm with tack weld. from a series of welding test, it was revealed that a uniform weld bead can be obtained by adopting the optimal welding condition which was determined according to the method proposed.

• Journal of Welding and Joining
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• 제15권1호
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• pp.66-80
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• 1997

This paper describes a newly developed arc-sensing algorithm of seam-tracking for FCA W (flux-cored arc welding) horizontal fillet welding. In this algorithm, arc current and the Weighted-Are-Current (WAC) are used to adjust the position of a weld torch in directions of bead throat and weaving, respectively. The WAC, which is newly devised in this study, means that arc current in the vicinity of weaving end is more emphasized than that in the center of weaving. The reason of this is because there usually exists much noise in the center of weaving due to abrupt change of arc length in case some empty gaps exist in a fillet joint Variance analysis was performed in order to check the effect of weld parameters on arc current and the WAC. As a result, the relationships between tip-to-workpiece distance and arc current, and between weaving offset and the WAC were established.To check "the validity of the algorithm, seam-tracking experiments were performed ;mder various welding condition. The result of experiments showed a satisfactory tracking performance in the presence of empty gaps in a horizontal fillet joint.et joint.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2009년도 제33회 추계학술대회논문집
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• pp.542-545
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• 2009

터빈 형상에 따른 가스터빈 엔진의 성능을 전산유체역학을 기반으로 하여 개발된 프로그램을 통하여 예측하여 보았다. 압축기, 연소기, 터빈의 상호작용을 고려하여 엔진의 성능을 예측하였다. 압축기와 터빈의 해석은 각각 2차원과 3차원의 Navier-Stokes 방정식을 사용하였다. 연소기에서는 화학평형방정식을 적용하여 온도변화를 계산하였다. 계산은 터빈 노즐의 fillet 설치의 유무에 따라 두 가지 형상을 적용하여 비교하였다.