• 한국식품조리과학회지
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• 제20권5호
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• pp.480-488
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• 2004

The purpose of this study was to determine gain the most desirable mixture ratio for the ingredients of Backhapbyung. Sensory examination and mechanical test were conducted on the texture, water contents and color degree of Backhapbyung with various ratios of liliibulbs powder and sugar added to nonglutinous rice flour. The results of sensory evaluation showed that Backhapbyung composed of put 8% (24g) liliibulbs powder, 40g sugar, 40ml water and 276g nonglutinous rice flour had the highest overall score in terms of acceptability, after-swallowing and taste of flavor, and overall quality preference. Overall among the recipes tested, that with 6% (24g) liliibulbs powder, 40g sugar, 40 ml water and 282g nonglutinous rice flour showed the highest marks in springiness, cohesiveness, gumminess and chewiness. The moisture content was 33.54% nonglutinous rice flour, and 11.8% liliibulbs powder. The overall quality of sensory examination for bitterness was positively correlated with the hardness of sensory examination and the mechanical examination for adhesiveness. The overall quality of sensory examination for chewiness was positively correlated with the moistness of sensory examination and the mechanical examination for cohesiveness. From the above results, the best mixture ratio of Backhapbyung, with a moisture content of 37.18%, is 8% (24g) of liliibulbs powder, 40g sugar, 40ml water, and 3g salt and 276g nonglutinous rice flour.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2001년도 하계학술대회 논문집 D
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• pp.2199-2201
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• 2001

The 3-dimensional measuring machine by using an ultrasonic sensor is used one of the NDE(Nondestructive Examination). It is applied to the inspection of pipelines, boreholes, pressure vessel and tank, and so on. In particular when a harsh environment prohibits the use of moving mechanical parts. The 3-dimensional measuring machine by using an ultrasonic sensor, which measure 1-dimensional information and 2-dimensional information simultaneously from a target of inspection, and then reembody 3-dimensional information. So we can find the situation in progress and predict remaining life and corrosion without destructive examination. It's a point of excellence that the 3-dimensional measuring machine is portable.

• 한국산업융합학회 논문집
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• 제12권4호
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• pp.203-208
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• 2009

Lacks of harmony of a person and machine according to productivity elevation pursuit is happened by enterprise common problem in Global competition age and productivity loss is caused being connected to worker's burden work. Burden work in PET bottle production Process which are arrangement, Packing, interior inspection is analyzed by Ergonomic analysis technique. REBA estimation point(10~11 points) means the high step of hazard on worker's burden. It is immediately required the improvement on the process. This thesis show you the improving methods like package, examination justice.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2005년도 ICCAS
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• pp.786-791
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• 2005

This paper is concerned with the examination and evaluation concerning a tuning method of multivariable PID controllers based on partial model matching on frequency domain proposed by authors from practical view point. In this case, PID controller parameters are determined by minimizing the loss function defined by the difference between frequency response of ideal model transfer function and actual frequency response on several frequency points. The purpose of the paper is to examine and evaluate the performance of the method through actual experiments of MIMO liquid level experimental process control equipment.

• Structural Engineering and Mechanics
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• 제71권5호
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• pp.553-562
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• 2019

This paper presents the results of a study into the dynamic behaviour of a support structure of a mobile elevating work platform. The vibrations of the mechanical system of the observed structure are examined analytically, numerically, and experimentally. Within the analytical examination, a simple mathematical model is developed to describe free and forced vibrations. The dynamic analysis of the mechanical system is conducted using a discrete dynamic model with a reduced number of vibrational degrees of freedom. On the basis of the expression for the system energy, and by applying Lagrange's equations of the second kind, differential equations are derived for system vibrations, frequencies are determined, and the laws of forced platform vibration are established. At the same time, a nonlinear FEM model is developed and the laws of free and forced vibration are determined. The experimental and numerical part of the study deal with the examination of the real structure in extreme conditions, taking into account: the lowest eigenfrequency, forced actions that could endanger the general stability, the maximal amplitudes, and the acceleration of the work platform. The obtained analytical and numerical results are compared with the experiments. The experimental verification points to the adverse behaviour of the platform in excitation cases - swaying. In such a situation, even a relatively small physical force can lead to unacceptably high amplitudes of displacement and acceleration - exceeding the usual work values.

• Journal of Welding and Joining
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• 제9권4호
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• pp.60-68
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• 1991

The weld quality of end cap welds in Pressurized Heavy Water Reactor (PHWR) Fuel is extremely important for the fuel performance in the nuclear reactor. The quality of resistance upset welds is currently evaluated mainly by the metallographic examination although it reveals only two weld cross-sections in a circumference welds. This investigation was, firstly, carried out to determine whether the ultrasonic examination would be applied to detect weld defects in the end cap welds and, secondly, to measure the mechanical strength of upset butt welds as a function of phase shift percentage. The major results obtained in this study are as follows: 1. The weld current and amount of upset shrinkage linearly increased with increasing the phase shift percentage. 2. Above the phase shift 55%, the defects in the welds were completely eliminated with increasing the phase of sound weld was over the thickness of cladding tube. 3. The ultrasonic testing well detected such defects in the end cap welds as upset external crack, upset split, corner crack and irregular weld flash comparing with the results of metallography. 4. The micro-fissure in the corner of the end cap welds was reliably detected by ultrasonic testing. 5. The mechanical strength in the welds increased with increasing phase shift percentage but the fracture did't occur in the welds above 55%.

• 대한기계학회논문집B
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• 제20권3호
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• pp.1028-1039
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• 1996

This study was focused on the examination of the flame structure and the combustion characteristics of diffusion flame which was formed the turbulent shear flow of a double coaxial air jet system. The shear flow was formed by the difference velocity of surrounding air jet(U$\_$s/) and center air jet (U$\_$c/). So experimental condition was divided S-type flame (.lambda. > 1) and C-type flame (.lambda. < 1) by velocity ratio .lambda. (=U$\_$s//U$\_$c/). For examination of the flame structure and the combustion characteristics in diffusion flame, coherent structure was observed in flame by schlieren photograph method. We measured fluctuating temperature and ion current simultaneously and accomplished the statistical analysis of its. According to schlieren photograph, the flame was stabilized in the rim of the direction of lower velocity air jet, coherent eddy was produced and developed by higher velocity air jet. The statistical data of fluctuating temperature and ion current was indicated that reaction was dominated by higher velocity air jet. The mixing state of burnt gas and non-burnt gas was distributed the wide area at Z = 100 mm of C-type flame.

• 드라이브 ㆍ 컨트롤
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• 제18권1호
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• pp.31-38
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• 2021

This study presents a new principle for driving the robot aimed at reducing the position error for the boresonic examination of turbine rotor. The conventional method of inspection is performed by installing manipulator onto the flange of the turbine rotor and connecting a pipe, which is then being pushed into the bore. The longer the pipe gets, the greater sagging and distortion appear, making it difficult for the ultrasonic sensor to contact with the internal surface of the bore. A pneumatic pressure will ensure the front or rear feet of the robot in close contact with the inner wall to prevent slipping, while the ball screw on the body of the robot will rotate to drive it in the axial direction. The compression force required for tight contact was calculated in the form of a three-point support, and a static structural simulation analysis was performed by designing and modeling the robot mechanism. The driving performance and ultrasonic detection ability have been tested by fabricating the robot, the test piece for ultrasonic calibration and the transparent mock-up for robot demonstration. The tests have confirmed that no slipping occurs at a certain pneumatic pressure or over.

• 한국식품조리과학회지
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• 제18권6호
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• 한국식품조리과학회지
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• 제18권3호
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• pp.372-380
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• 2002

The objective of this study was to invesitigate the sensory and quality characteristics of Chicksulgi containing different ratios of ingredients such as arrowroot starch (10%, 20%, and 30%), sugar, honey, oligo-saccharide and water, by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Chicksulgi containing 10% arrowroot starch had higher scores in overall acceptability, color and flavor preference. In the textural analysis of Chicksulgi, the springiness, cohesiveness, adhesiveness were the highest in the samples with 10% arrowroot starch, and the chewiness, gumminess, and hardness were the highest in the 30%-added samples. The hunter's color L value of Chicksulgi was decreased by the increase of arrowroot starch. The more arrowroot starch was added, the redness of Chicksulgi were increased, and yellowness of Chicksulgi were decreased. The moisture content of Chicksulgi was higher in the samples with 10% arrowroot starch than those with 30%.