• 한국정밀공학회지
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• 제12권7호
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• pp.178-188
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• 1995

A study on the temperature distribution of tungsten carbide alloy steel(WC-Co) in surface grinding was conducted to improve the surface finish and to find optimum grinding conditions which would lead to efficient grinding operation by theoretical finite element method analysis and experimental test of workpiece under various conditions. Based on the comparixion of test results and FEM analysis data, it is concluded that the FEM computer simulation of heat transfer is useful in predicting the temperature distribution of test material that the increase of temperature is more infuleneced by the grinding depth than the grinding speed. And that the grinding energy flux of dey grinding is 4 to 6 time greater than wet grinding regardless of grinding speed and finally that the heat transfer does not take place in depth deeper than 3mm from the grinding surface.

• 한국식생활문화학회지
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• 제16권2호
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• pp.170-179
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• 2001

Green Tea consists of 15-30% catechins (a type of polyphenol), which act as super antioxidants, inhibitory action against aging process. Antioxidants fight radical-free oxygen, an agent which can begin the process of cancer by damaging essential body chemicals and harming DNA. This study was peformed to develop the elderly diet using Green Tea as an inhibitory action against aging process. Nokchaborijook (Baley gruel added rice powder and Green Tea) was manufactured by various levels of Green Tea(1, 4, 7%) and the grinding period(15, 30, 45 sec). The optimum levels of added Green Tea and grinding periods on Nokchaborijook were determined with the results of sensory evaluation by response surface methodology and analysis of composition. The Anti-oxidant Vitamin A, C, E and Flavonoid were increased with increased levels of Green Tea and grinding periods be decreased. As the levels of Green Tea and grinding periods were increased, the green color and penetrated force became stronger. Among the sensory attributes, Bitterness, Green Tea Flavor and Hashness were greater depending on increasing Green Tea. Jujube flavor was greater relying on decreasing Green Tea. Greenness and spreadability of particles were increased as both the amounts of Green Tea and the grinding period were increased. This result was used to determine the optimum conditions of adding levels of Green Tea and grinding periods. The optimum conditions of Nokchaborijook was established as adding of 5.8% Green Tea grinded for 15 seconds.

• 한국생산제조학회지
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• 제6권1호
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• pp.18-26
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• 1997

Grinding burn formed on the ground surface is related to the maximum temperature of workpiece surface and wheel tempertaure in the grinding process. The thermal characteristics of workpiece and grinding conditions on the surface tempertaure of the oxidation growing layer after get out of contact with the grinding wheel. The assumption used in grinding power signatures leads to the local temperature distribution between grinding wheel and workpiece, i.e., a single curve determines temperatures anywhere within the grinding wheel at anytime. This information is useful in the study of the grinding burn penetration into the wheel and thus provides an presentation of grinding trouble monitoring for the burning. On the basis of grinding power signatures in the wheel, thermally optimum grinding conditions are defined and controlled. To cope with grinding burn, the use of grinding power signatures is an effective monitoring systems when occurring the grinding process. In this paper, the identified parameters suggested in this study which are derived from the grinding power signatures are presented, and prediction model by grinding power utilized a linear regression algorithm is applied.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 1997년도 춘계학술대회 논문집
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• pp.1020-1024
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• 1997

Recently the use of ceramic materals has been greatly increased in the industries. But machining of the ceramics is quite unproductive because of their high stength,high hardness,and brittleness. The efficiency of the grinding operation of ceramics depends on the preparation of diamond grinding wheel, i.e.,truning and dressing. This paper describes some experimental results on the dressing conditions of diamond grinding wheel. The dressing performance is evaluated by the magnitude of normal grinding force. The better dressed wheels result in the lower normal grinding forces. The dressing performances of copper plate and aluminum oxide dressing stick are compared. The optimum dressing conditions including the grit size of dressing sticks, the depth of the dressing operation, and the dressing speed qre determined.

• 한국정밀공학회지
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• 제11권5호
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• pp.42-55
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• 1994

Presently, abrasive processing is on eof several methods for cutting and grinding brittle materials, and high quality in dimensional accuracy and surface roughness are often required as a structural components, therefore most of them has to be ground. In manufacturing of tungsten-carbide components, grinding by diamond wheel is usually adopted in order to provide configurational and dimensional accuracy to the components. The present study proposes the experi- mental research of optimum condition to the high quality surface grinding of the WC-Co material using diamond abrasive wheel in order to minimize the damage on the ground surface and to pursue the precise dimension by conventional grinding machine. Brief investigation is carried out to decrease the dressing is constant, theoretical grinding effect such as machining precision is changed according to the speed of workpiece. Accordingly, normal and tangential grinding forces, which are Fn, Ft were analyzed for the machining processes of WC-Co material to obtain optimum grinding conditions, 3-point bending test is carried out to check machining damage on the ground surface layer, which is one of sintered brittle materials.

• 한국기계가공학회지
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• 제6권3호
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• pp.9-15
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• 2007

Three methods for grinding: cross grinding, slanted tool axis grinding and parallel grinding, were carried out to study the machinability of tungsten carbide mold for glass formed aspherics lens. In our research, the optimum grinding conditions were investigated in terms of feed-rate, relative velocity of wheel and work piece, tool marks and surface roughness. It is shown that cross grinding are most effective in removal ratio but poor in surface roughness. In addition, tool marks of each method were differentiated on direction and shape.

• 한국기계가공학회지
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• 제21권6호
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• pp.36-43
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• 2022

Automobile brake discs are a major part of automobiles that are directly related to driver safety, and prevention of judder and squall noise is very important. This phenomenon occurs for complex reasons such as the precision and assembly of the brake module, and the material of the brake disc. The purpose of this study is to analyze the effect of the grinding wheel's grain size on the grinding conditions when machining cast iron, the material of the brake disc, and to derive the optimal grinding conditions through this.

• Journal of Microbiology and Biotechnology
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• 제30권11호
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• pp.1706-1719
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• 2020

The objective of this study was to optimize the conditions for enhancing the antioxidant properties of sword bean (Canavalia gladiata) as a coffee substitute in two processing methods, roasting and grinding. The optimum conditions for removing off-flavor of the bean and maximizing functionality and efficiency were light roasting and cryogenic grinding (< 53 ㎛). In these conditions, extraction yield was 16.75%, total phenolic content (TPC) was 69.82 ± 0.35 mg gallic acid equivalents/g, and total flavonoid content (TFC) was 168.81 ± 1.64 mg quercetin equivalents/100 g. The antioxidant properties were 77.58 ± 0.27% for DPPH radical scavenging activity and 58.02 ± 0.76 mg Trolox equivalents/g for ABTS radical scavenging activity. The values for TFC and ABTS radical scavenging activity were significantly higher (p < 0.05) than in other conditions, and TPC and DPPH radical scavenging activity were second highest in lightly roasted beans, following raw beans. HS-SPME/GC-MS analysis confirmed that the amino acids and carbohydrates, which are the main components of sword bean, were condensed into other volatile flavor compounds, such as derivatives of furan, pyrazine, and pyrrole during roasting. Roasted and cryogenically ground (cryo-ground) sword beans showed higher functionality in terms of TFC, DPPH, and ABTS radical scavenging activities compared to those of coffee. Overall results showed that light roasting and cryogenic grinding are the most suitable processing conditions for enhancing the bioactivity of sword beans.

• 한국공작기계학회논문집
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• 제16권2호
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• pp.63-69
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• 2007

The surface roughness in centerless grinding is mainly affected by the many process parameters. For improving the surface roughness, the control of grinding parameters is very important. This paper deals with the analysis of the process parameters such as height of renters, tilting angle of the regulating wheel with respect to grinding wheel, rotation speed of regulating wheel, which are developed based on design of experiments such as factorial design. The investigation can enhance the surface roughness of ferrule. Finally, we have verified improved results of the optimized conditions.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 추계학술대회 논문집
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• pp.155-159
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• 2002

This paper has studied to obtain the grinding characteristics and optimal grinding conditions of ceramics in the grinding with diamond wheel by Taguchi method. Feed rate was most important factor to the surface roughness. In the case of 4{Si_3}{N_4}$ and ${A1_2}{O_3}$, surface roughness value were small at 3m/min of feed rate. In the case of $ZrO_2$. surface roughness value was small at 4m/min of feed rate. Surface roughness have much influenced by major load for the :ii3N4 and $ZrO_2$. On the other hand, ${A1_2}{O_3}$ have more influenced by grain shedding of brittle fracture phenomenon. The major factors affecting the surface roughness and the optimum grinding conditions were obtained with minimum experiment using Taguchi method.