• Proceedings of the KSME Conference
• /
• 2007.05a
• /
• pp.1607-1612
• /
• 2007

It necessarily follows that wear particles are generated through a friction and wear in a mechanical moving system. The wear particles are relative to the failure and the life of machine elements directly. To analyze the wear particle, its shape characteristics were calculated quantitative values such as diameter, roundness and fractal parameters by digital image processing. In this study, the histograms of shape parameters of wear particles were used for the purpose of analyzing the distribution of wear particles in various conditions. We consider that the histogram of shape parameter can be effectively represented to study a wear mechanism.

• Journal of Korea Foundry Society
• /
• v.29 no.1
• /
• pp.38-44
• /
• 2009

Magnetic separation of Fe contaminated Al-Si cutting chip scraps was performed for the recyclability assessment. It was also aimed to investigate the casting and solidification characteristics of the cutting chip scraps. The magnetically separated cutting chip scraps were adequately treated for the casting procedure and test specimens were made into a stepped mold inducing different cooling rates. The test specimens were evaluated by the combined analysis of ICP, Spectroscopy, OM-image analyzer, SEM/EDS, etc. Solidification characteristics of cutting chip scraps were examined as functions of Fe content and cooling rate. It is concluded that the magnetic separation process can be utilized to recycle the Fe contaminated Al-Si cutting chip scraps in the high cooling rate foundry process.

• Tribology and Lubricants
• /
• v.23 no.1
• /
• pp.29-36
• /
• 2007

It necessarily follows that wear particles are generated through a friction and wear in a mechanical moving system. The wear particles are relative to the failure and the life of machine elements directly. To analyze the wear particle, its shape characteristics were calculated quantitative values such as diameter, roundness and fractal parameters by digital image processing. In this study, the histograms of shape parameters of wear particles were used for the purpose of analyzing the distribution of wear particles in various conditions. We consider that the histogram of shape parameter can be effectively represented to study a wear mechanism.

• Proceedings of the Korean Society for Information Management Conference
• /
• 2006.08a
• /
• pp.163-168
• /
• 2006

Nursing diagnosis process is described as nurses assessing the patients' conditions by applying reasoning and looking for patterns, which fit the defining characteristics of one or more diagnoses. This process is similar to using a typical document retrieval system if we consider the patients' conditions as queries, nursing diagnoses as documents, and the defining characteristics as index terms of the documents. However, there is a small fixed number of nursing diagnoses and infinite number of patients' conditions in a typical hospital setting. This state is more suitable to applying document routing mode of information access, which is defined as a number of archived profiles, compared to individual documents. In this paper, we describe a ROUting-based Nursing Diagnosis (ROUND) system and its Natural Language Processing-based query processing component, which converts the defining characteristics of nursing diagnoses into query representations.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2003.06a
• /
• pp.1101-1104
• /
• 2003

In this paper, we performed the study on the operation characteristics of tele-grasping using the developed experimental system. The experimental system consists of master and slave gripper. and signal processing system. For the stable grasping of an object, this system feedback the normal force obtained from the straingage of the slave gripper to magnetic particle brake of the master gripper through the signal processing system. This experimental system can control the grasping force in remote using the force feedback device. Some experimental results of the-tele-grasping are presented and discussed

• Journal of the East Asian Society of Dietary Life
• /
• v.11 no.2
• /
• pp.131-139
• /
• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Proceedings of the Korea Institute of Convergence Signal Processing
• /
• 2001.06a
• /
• pp.41-44
• /
• 2001

In the wide variety of radio propagation channel models, frequency selective fading which from multipath waves and diversity noises, electric and electronic devices ...etc in our environment, change characteristics of the sub channels in the wide bandwidth. so orthogonality among the OFDM subcarriers would be distorted and ICI(Inter Channel Interference), ISI(Inter Symbol Interference) be generated. This paper investigate BER characteristics of the OFDM System using Subband Grouping Method which adopted different channel modulation for each subband.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.1
• /
• pp.55-61
• /
• 2000

Physicochemical and sensory characteristics of Yukwa(fried rice cookie) made by different processing condition were investigated to estabilish the optimum expansion of Yukwa. The expansion rate and crispness of Yukwa prepared by soaking waxy rice for 24 hours was satisfactory . Addition of 15% soy slurry gave better effect on increasing the expantion rate, crispiness and sensory preference than no addition of soy slurry . Yeast, Soju(distilled liquor) , Mackeali(rice wine, turbid) and Chunju(rice wine, clear) as expansion reagent were added to Yukwa prepration . Yeast and Mackeali among tested expansion reagent showed better expansion rate and lower hardness meausred by texturometer than Chunju. Yukwa added chungju showed more fine structure and lower expantion rate than others. Microwave puffed Yukwa was less expansion rate, but same level of crispiness and hardness compared with oil puffed. And no difference in sensory characteristics such as degree of crispiness and stickiness of microwave puffed and oil puffed.

• Journal of Advanced Marine Engineering and Technology
• /
• v.25 no.4
• /
• pp.904-911
• /
• 2001

The fuels of water-in-oil emulsion have a potential of reducing PM(Particulate Matter) and NOx emissions, and increasing combustion efficiency in the furnaces and the burners. For making the most of the beneficial of the secondary atomization due to the microexplosion, the water droplets distributed in the oil must have the optimal sizes. The purpose of this paper is to investigate the water droplet size distribution characteristics of the different types of the static mixers. For analysis the size distribution characteristics efficiently, image analysis system wes constructed and an appropriate image processing algorithm was developed. Two kinds of static mixers: Kenics type and RF type, were tested. As a results, RF type static mixer shows a better characteristics in the mean drop size, particularly in the condition of high water content.

• Korean journal of food and cookery science
• /
• v.13 no.1
• /
• pp.1-6
• /
• 1997

The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.