• 한국레이저가공학회:학술대회논문집
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• 한국레이저가공학회 2006년도 춘계학술발표대회 논문집
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• pp.35-40
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• 2006

Laser welding is high power density welding method which is higher speed and productivity, lower thermal deformation, without material restrictions for car body welding. But, in case of zinc coated sheet metal welding, the gap is needed $0.1{\sim}0.2mm$ to avoid weld bead blowup. This paper describe that it used dimple and pressure roller tool to improve laser welding quality for 3-layer zinc coated sheet metal.

• 소성∙가공
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• 제21권1호
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• pp.30-35
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• 2012

FIM(Film Insert Molding) is an innovative method of producing decorated parts for a wide range of products. Because it requires fewer steps when compared to conventional production methods, the time and cost of manufacturing high quality components can be reduced considerably. In this paper, the effects of processing conditions on the warpage of film-insert molded plate were investigated by using a design of experiments. The dominant factors affecting warpage were mold temperature and holding pressure. Warpage increased with the temperature difference between stationary mold and fixed one. Even when the mold temperature difference was zero, the plate with a film was bent after ejection such that the film side protruded. As holding pressure increased, warpage decreased significantly. In addition warpage increased with time increment for the film-insert molded plates.

• Journal of Ceramic Processing Research
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• 제13권spc1호
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• pp.145-148
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• 2012

Spherical silica aerogel powders were fabricated via an emulsion polymerization method from a water glass. A water-in-oil emulsion, in which droplets of a silicic acid solution are emulsified with span 80 (surfactant) in n-hexane, was produced by a high power homogenizer. After gelation, the surface of the spherical silica hydrogels was modified using a TMCS (trimethylchlorosilane)/n-hexane solution followed by solvent exchange from water to n-hexane. Hydrophobic silica wet gel droplets were dried at 80 ℃ under ambient pressure. A perfect spherical silica aerogel powder between1 to 12 ㎛ in diameter was obtained and its size can be controlled by mixing speed. The tapping density, pore volume, and BET surface area of the silica aerogel powder were approximately 0.08 g·cm-3, 3.5 ㎤·g-1 and 742 ㎡·g-1, respectively.

• 식품산업과 영양
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• 제10권3호
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• pp.30-36
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• 2005

• 소성∙가공
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• 제11권6호
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• pp.495-502
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• 2002

The welding pressure in extru bending process is affected by the shape of welding chamber of porthole die. It is very important to increase the welding pressure when the tube should be extruded particulary from four billets of the materials. The high circumferential stress of the tube can make the welding pressure increase during the extru-bending. In order to increase the circumferential stress, it is necessary to make the billets pass through the narrow gap between the conical die and the conical plug. This paper describes the welding pressure by the experiments and the analysis with the two types of the chamber. One of them is the chamber between the flat die and straight mandrel, and the other one is the chamber between the conical die and conical plug. The results of the experiments and the analysis shows that the conical chamber makes the welding pressure increase by the effect of the reducing diameter of tube and the welding pressure by the conical dic and plug is stronger than the welding pressure by the flat die and straight mandrel.

• 한국축산식품학회지
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• 제33권4호
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• pp.474-480
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• 2013

This study was performed to investigate the effects of high pressure/high temperature (HPHT) treatment on the recovery efficiency and characteristics of porcine placenta hydrolysates. The placenta hydrolysates were characterized by solubility, free amino acid contents, gel electrophoresis, gel permeation chromatography (GPC) and amino acid composition. Placenta was treated at 37.5 MPa of pressure combined with various temperatures (150, 170, and $200^{\circ}C$) or various holding times (0, 30, and 60 min at $170^{\circ}C$). Insoluble raw placenta collagen was partially solubilized (> 60% solubility) by the HPHT treatment. Free amino group content of placenta collagen was increased from 0.1 mM/g collagen to > 0.3 mM/g collagen after HPHT treatment, reflecting partial hydrolysis of collagen. The molecular weight ($M_w$) distribution showed evidence of collagen hydrolysis by shifting of $M_w$ peaks toward low molecular weight when treated temperature or holding time was increased. Alanine (Ala), glycine (Gly), hydroxyproline (Hyp), and proline (Pro) contents increased after the HPHT treatments compared to a decrease in the others. In particular, the increase in Gly was obvious, followed by Hyp and Pro, reflecting that placenta hydrolysates were mainly composed of these amino acids. However, increasing temperature or holding time hardly affected the amino acid compositions. These results indicate that the HPHT treatment is advantageous to hydrolyze collagen derived from animal by-products.

• Asian-Australasian Journal of Animal Sciences
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• 제27권2호
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• pp.256-265
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• 2014

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5% of soy sauce and 5% olive oil (w/w) (SO) were pressurized into meat with high pressure at 300 or 600 MPa. Cooking loss was lower in OO samples than SS samples. With increased pressure to 600 MPa, the oleic acid content of OO samples increased. The total unsaturated fatty acids were the highest in SO and OO 600 MPa samples. Lipid oxidation was retarded by addition of olive oil combined with HP. The addition of olive oil and soy sauce followed by HP decreased the amount of volatile basic nitrogen during storage and reduced the population of pathogens. Sensory evaluation indicated that the addition of olive oil enhanced the overall acceptance and willingness to buy. In conclusion, the combination of HP with the addition of soy sauce and/or olive oil is an effective technology that can improve chemical, health, sensory qualities and safety of chicken breast.

• 소성∙가공
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• 제11권7호
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• pp.620-627
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• 2002

The purpose of this paper is the development of an automated measurement system for micro spring based on the digital image processing technique. This micro spring can be used in various engineering applications such as filament, load bearing springs, hard disk suspension and many others. Main functionality of the micro spring inspection system is to measure the representative pitch of the micro spring. The derivative operators are used for edge detection in gray level image. Measurement system developed in this paper consisted of new auto feeding mechanism to take advantage of air pressure. In the process of development of the micro spring inspection system based on the image processing and analysis, strong background technology and know-how have been accumulated to measure micro mechanical parts.

• 한국정밀공학회지
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• 제33권7호
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• pp.587-594
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• 2016

The Split Hopkinson pressure bar (SHPB) test method, which is composed of three cylindrical bars, measuring devices and frames, is known for its reliable technique of acquiring the mechanical properties of specimens under a high strain rate. This paper demonstrates the processing of design and fabrication of SHPB. First of all, numerical analysis is applied in order to determine the design parameters of SHPB apparatus and verify the validity of design for a SHPB facility. Following this, SHPB apparatus were fabricated in accordance with acquired design parameters by simulation. In order to verify the validity of SHPB apparatus, experimental results using Al6061-T6 were compared with numerical data obtained from a corresponding simulation. The result of this comparative study demonstrates the applicability and validity of the fabricated apparatus.

• 동아시아식생활학회지
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• 제25권4호
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• pp.607-615
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• 2015

Our final goal was to manufacture low-calorie healthy seafood spreads using high pressure processing. Prior to developing the spread products, we performed a nationwide survey of consumers aged in their teens and twenties (n=585). The questionnaire was designed to gain insights from consumers on spread products, including Importance-Performance Analysis (IPA), recipes, market prospects, etc. Consumers responded that 'price, calorie, fat content, sanitary, nutrition, and food additive' should be improved, in that order. They also thought that fruits and vegetables are highly acceptable in recipes of seafood spreads. In addition, consumers pointed that we should concentrate on 'taste, sanitary, flavor, nutrition, and price' to make spreads more successful. Regarding market prospects, consumers rated spreads with scores over 2.96/5.00, which means the market for seafood spreads is sufficient. The consumers' response provided guidelines for developing and manufacturing low-calorie healthy seafood spreads.