• Transactions of the Korean Society of Mechanical Engineers A
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• v.36 no.2
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• pp.173-178
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• 2012

Currently, active research is being performed on printing of electronic devices such as RFID devices, flexible displays, solar cells, and e-paper. This technique has several advantages over existing technologies such as lithography and etching. In particular, RFID devices, flexible displays, solar cells, and e-paper require flexibility and a mass production system. Thus, attention is being focused on the roll-to-roll process. High quality should be guaranteed in the roll-to-roll printed electronics systems, and good thickness and roughness qualities must be ensured. Experimental design was applied to this problem to analyze the main effects and interaction effects of various factors. Matching technology between the nip roll characteristics and the quality of the print pattern in roll-to-roll printed electronics systems was proposed to improve the printing quality.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.413-422
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• 2000

Samples of banana were dried in a two-stage heat pump dryer capable of producing stepwise control of the inlet drying air temperature while keeping absolute humidity constant. Two stepwise air temperature profiles were tested. The incremental temperature step change in temperature of the drying air about the mean air temperature of 30 $^{\circ}C$ was 5 $^{\circ}C$. The total drying time for each temperature-time profile was about 300 minutes. The drying kinetics and color change of the products dried under these stepwise variation of the inlet air temperature were measured and compared with constant air temperature drying. The stepwise air temperature variation was found to yield better quality product in terms of color of the dried product. Further, it was found that by employing a step-down temperature profile, it was possible to reduce the drying time to reach the desired moisture content.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.9 no.1
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• pp.24-29
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• 2000

This paper is experimental study of machining characteristics about martensitic heat resisting steel STR11. Machining characteristics are different according to internal quality(chemical compositions, microscopic structure and nonmetallic inclusion) mechanical properties(tensile strength value impact value and hardness) and dynamic cutting force. Following are the results : 1. In analyzing internal quality test materials have typical martensite structure and a minute needle-shaped structure. 2. Tensile strength and reduction of area and hardness are larger. But values of elongation and impact values are smaller. Fracture surface of tensile specimen is ductile. 3, Cutting force is decreasing with cutting speed increasing 4. Cutting force is increasing with feed speed increasing.

• Clean Technology
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• v.23 no.1
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• pp.15-26
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• 2017

The recycling process of ELV consists of three phases: dismantling, shredding and ASR treatment. Dismantling is the collection of reusable parts and the most important phase. The types of dismantling system is diverse and each country has different characteristics. Therefore, the selection of a suitable ELV dismantling system for a target country is dependent on the characteristics of each country. But the characteristics of country data changes every year and is insufficient and ambiguous. In this study, fuzzy inference and modified QFD (Quality function deployment) methods are utilized to solve the problems. The fuzzification of characteristics data for each country, customized rules and decision of modified QFD matrix are developed, which is applied to sample countries.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.12
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• pp.1635-1640
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• 2011

The objective of this study is to design of a cooling system of the over-molding mold for a socket component of an automobile wiper by performing numerical analyses. Hot spots in which the temperature distributions are higher than those of other region, were estimated by an initial over-molding analysis for the initial design of the mold. On the basis of the initial over-molding analysis, two types of cooling system designs with a linear cooling channel and a volumetric heat sink, were considered to improve the cooling characteristics of hot spots. To obtain an appropriate cooling system design, the effects of the diameter and the position of the linear cooling channels on the cooling characteristics and the product qualities were quantitatively examined. In addition, the effects of the design of the volumetric heat sink on the cooling characteristics and deformation distributions in the molded product were investigated. The results of the over-molding analysis of the two types of cooling systems showed that the multi-sliced over-molding mold with a volumetric heat sink can improve both the product quality and the cooling characteristics of the mold.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.111-123
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• 2011

The purpose of this study was to investigate the quality characteristics of Sulgidduk prepared by adding the optimal amount of apple powder. Five different mixture ratios of apple powder to rice flour were prepared (0, 4, 8, 12, and 16%). After being stored for 3 days, the mixtures of apple powder and rice flour were measured to determine moisture content, color values, sensory qualities, and the mechanical texture characteristics of Sulgidduk. Moisture content of Sulgidduk with added apple powder ranged from 36% to 39% and but decreased with significantly with added apple powder. The L-color value decreased, whereas both the a-and b-values increased as apple powder was added. Thus, apple peel likely affected the Sulgidduk color value. The pH of Sulgidduk decreased with the addition of apple powder, whereas sugar level increased as apple powder was added. In the mechanical evaluation of apple Sulgidduk, hardness was significantly higher during the 3 days of storage with increasing amounts of added apple powder. Cohesiveness increased significantly during the storage period with the addition of apple powder,-; however, it began to decreased after 3 days. Springiness increased significantly with the addition of apple powder. Both adhesiveness and chewiness of Sulgidduk increased with added apple powder. Sensory quality characteristics such as color, taste, flavor, and moistness were improved with increasing amounts of added apple powder. However, the sensory quality of Sulgidduk decreased when the ratio of apple powder to rice flour was greater than 25%. Consequently, a mixture of 15~20% apple powder to rice flour was the best formula for improving Sulgidduk in terms of sensory quality.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.12
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• pp.1676-1683
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• 2001

An experimental study on condensation heat transfer characteristics of helically coiled spiral tubes was performed. The refrigerant is R-113. A refrigerant loop was established to measure the condensation heat transfer coefficients. Experiments were carried out uniform heat flux of 15 kw/m$^2$, refrigerant quality of 0.1∼0.9, curvature ratio of 0.016, 0.025 and 0.045. The curvature of a coil was defined as the ratio of the inside diameter of the tube to the diameter of the bending circle. To compare the condensation heat transfer coefficients of coiled spiral tubes, the previous results on coiled plain tubes and straight plain tubes were used. The results shows that the condensation heat transfer coefficients of coiled spiral tubes largely increase, as increasing Re and quality, compared to those of coiled plain tubes and straight plain tubes. As increasing degree of subcooling, however, the condensation heat transfer coefficients on coiled spiral tubes decrease. It is found that the heat transfer enhancement is more better than coiled plain tubes and straight plain tubes, as increasing curvature ratio.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.45 no.4
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• pp.99-108
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• 2022

Today, as technology advances and market competition for products intensifies, the product design to improve customer satisfaction by accurately identifying customer needs is emerging as a very important issue for company. Accordingly, the customer-oriented or customer-centered design that maximizes customer satisfaction by grasping and analyzing customer requirements is in the spotlight as an important design theory. In this study, the customer-oriented design is defined as finding the optimal value of design variable with the maximum overall customer satisfaction while minimizing the difference in individual customer satisfaction responded to various customers from multiple product quality characteristics from the perspective of robust design. Therefore, this study presents a new method for modeling the customer preference structure as the different sets of desirability functions for multiple quality characteristics and proposes a new customer-oriented design approach by applying the desirability functions to Taguchi's robust design process to deal with multi-characteristic design problem. Finally, the proposed method is illustrated with the Kansei engineering design problem of wine glass.

• International Journal of Quality Innovation
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• v.5 no.2
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• pp.89-105
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• 2004

Many researchers and practitioners have acknowledged the need to investigate the relationships amongst various criteria of implementing total quality management (TQM) in small and medium-sized manufacturing enterprises (SMMEs). There is a need to have practical research methodologies that take cognisance of the peculiarities of SMMEs and impact on their quality management practices in developing countries. This paper presents the theoretical foundation of a proposed Generative Research Methodology and configures the specification of a TQM implementation framework in SMMEs. The methodology combines rigorous research approaches, builds theory based on the dynamics of the environment and the firms' characteristics and incorporates various TQM criteria into the design of the framework. It synchronises inductive and deductive research methods in three phases and uses various means to acquire empirical evidence and examine the dependent and independent variables of TQM implementation. It is anticipated that the methodology could help SMMEs to develop, analyse and evaluate the framework for attaining quality performance goals.