• Transactions of Materials Processing
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• v.15 no.4 s.85
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• pp.333-339
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• 2006

Hot deformation behavior of a carbon steel (A350 LF2) was characterized by compression tests in the temperature range of $800-1250^{\circ}C$ and the strain rate range of $0.001-10s^{-1}$, The microstructural evolution during hot compression was investigated and deformation mechanisms were analyzed by constructing a deformation processing map. Processing maps were generated using the combination of dynamic material model (DMM) and flow instability theories based on the flow stability criteria and Ziegler's instability criterion. In order to evaluate the reliability of the map, the mirostructural characteristics of the hot compressed specimens were correlated with test conditions in the stable and unstable regime. The combined microstructural and processing map of A350 LF2 was applied to predict an optimum condition and unstable regions for hot forming.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.18 no.11
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• pp.1785-1796
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• 1993

Thanks to the data processing facilities of modern digital computers, the performances of radar has been promoted greatly as one of the main components of command and control systems along with the computer communications. In this study, radar data integrating and processing systems were designed for the data processing of various information from many kinds of radar in a single data processing system. The performance of the data integrating system was analyzed by applying queueing theory. A radar data integrating network was designed for synchronous relational operations among the information processing systems and the transmission characteristics were also analysed by specific models for each system. The designed data integrating systems can be divided into a simplex type and a distributed multiplex type.

• Transactions of Materials Processing
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• v.24 no.1
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• pp.5-12
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• 2015

In the current study, fundamental deep drawing characteristics of Ti-6Al-4V alloy sheets were investigated to establish the effect of processing conditions on large size square deep drawn cups. To accomplish this study, FE-simulations (Abaqus) were performed to determine optimum blank size, friction coefficient, the gap between punch and die, etc. The simulated processing parameters were verified experimentally. Based on the FE-simulation results, deep drawing was performed with various blank holding loads and sample sizes. In order to improve the formability of Ti-6Al-4V sheet, various lubricant methods were evaluated. Tensile tests and thickness measurements were conducted on the formed sheets. Processing parameters including blank holding force, lubricants, and optimum blank size, were selected to achieve improved drawing quality. With the optimum processing condition, a $200mm{\times}200mm$ cup was deep drawn successfully.

• The Journal of Korean Medical History
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• v.28 no.1
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• pp.81-92
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• 2015

Objectives : The purpose of this study is to analyze and identify the problems of current laws and regulations regarding preparation and processing of herbal medicines at hospitals of Korean Medicine. Possible solutions are proposed in the end Methods : Based on the status of hospitals of Korean Medicine and characteristics of Korean Medicine and Korean Medicine industry, I analyze the laws and regulations in regards to preparation and processing of herbal medicines and propose possible solutions. Results : Regulations for the agents, places, and cautions in respect of preparation and processing of herbal medicines are inadequate. Meanwhile, the definition of drug preparation in the Pharmaceutical Affairs Act does not apply to processing and preparation of herbal Medicines at hospitals of Korean Medicine, since herbal medicines accompanies chemical and physical change. Discussions & Conclusions : New regulations for on-site preparation at hospitals of Korean Medicine are necessary. Also, the definition for herbal medicines preparation, which states possible chemical and physical changes of herbal medicines, should be specified in Pharmaceutical Affairs Act.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.102-113
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• 2019

In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity (WHC), and thiobarbituric acid reactive substances (TBARS), whereas the protein content, pH, cooking losses, and shear forces were decreased. Addition of phosphate to the brine increased the pH and WHC, but decreased the TBARS, cooking losses, and shear forces. In a sensory evaluation, the scores for flavor and overall acceptability were the highest when the salt concentration of the brine was 2.0%. Overall, this study shows that the salt concentration and addition of phosphate to the brine of samgyetang substantially influences the overall quality of the chicken breast. Based on quality measurements and sensory scores, a 2.0% salt concentration with the addition of phosphate appear to be the most suitable conditions for the manufacturing of marinated samgyetang.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.521-540
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• 2019

This review summarizes the current trends related to insect as food resources among consumers, industry, and academia. In Western societies, edible insects have a greater potential as animal feed than as human food because of cultural biases associated with harmful insects, although the abundant characteristics of edible insects should benefit human health. Nevertheless, many countries in Asia, Oceania, Africa, and Latin America utilize insects as a major protein source. Using insects can potentially solve problems related to the conventional food-supply chain, including global water, land, and energy deficits. Academic, industry, and government-led efforts have attempted to reduce negative perceptions of insects through developing palatable processing methods, as well as providing descriptions of health benefits and explaining the necessity of reducing reliance on other food sources. Our overview reveals that entomophagy is experiencing a steady increase worldwide, despite its unfamiliarity to the consumers influenced by Western eating habits.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.13 no.3
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• pp.1385-1402
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• 2019

Quickly picking up some valuable information from massive manufacturing event stream usually faces with the problem of long detection time, high memory consumption and low detection efficiency due to its stream characteristics of large volume, high velocity, many variety and small value. Aiming to solve the problem above for the current complex event processing methods because of not sharing detection during the detecting process for massive manufacturing event streams, an efficient complex event processing method based on multipattern sharing is presented in this paper. The achievement of this paper lies that a multipattern sharing technology is successfully used to realize the quick detection of complex event for massive manufacturing event streams. Specially, in our scheme, we firstly use pattern sharing technology to merge all the same prefix, suffix, or subpattern that existed in single pattern complex event detection models into a multiple pattern complex event detection model, then we use the new detection model to realize the quick detection for complex events from massive manufacturing event streams, as a result, our scheme can effectively solve the problems above by reducing lots of redundant building, storing, searching and calculating operations with pattern sharing technology. At the end of this paper, we use some simulation experiments to prove that our proposed multiple pattern processing scheme outperforms some general processing methods in current as a whole.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.683-691
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• 2014

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at $25^{\circ}C$ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE $L^*$ values for the porridge. The CIE $L^*$ values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.49 no.12
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• pp.665-672
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• 2000

This paper described the measurement technology to analyze the partial discharge characteristics for long term aging of insulations. This system was consisted of high voltage generation and measurement part, PD detection part, digital conversion and signal processing part. We used the VXI system for digital conversion and signal processing part. In the digital conversion part, we studied the error of partial discharge magnitude and memory capacity for reading digital signal with the sampling rate. In the signal processing part, we showed the program algorithm to count pulses and read peak values of partial discharge. The allowable minimum sampling rate of digizer was decided to 250kS/s through analyzing test. We confirmed that this system was very useful in the study of $\phi-q-n$ characteristics of long term PD experiments with specimens being consisted of internal void defects and CIGRE II electrodes.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1101-1108
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• 2018

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.