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다이아몬드 배열 무전해 니켈 도금층/무산소동 기판의 열전도도 특성
정다운,김송이,박경태,서석준,김택수,김범성,Jeong, Da-Woon,Kim, Song-Yi,Park, Kyoung-Tae,Seo, Seok-Jun,Kim, Taek Soo,Kim, Bum Sung 한국분말야금학회 2015 한국분말재료학회지 (KPMI) Vol.22 No.2
The monolayer engineering diamond particles are aligned on the oxygen free Cu plates with electroless Ni plating layer. The mean diamond particle sizes of 15, 23 and $50{\mu}m$ are used as thermal conductivity pathway for fabricating metal/carbon multi-layer composite material systems. Interconnected void structure of irregular shaped diamond particles allow dense electroless Ni plating layer on Cu plate and fixing them with 37-43% Ni thickness of their mean diameter. The thermal conductivity decrease with increasing measurement temperature up to $150^{\circ}C$ in all diamond size conditions. When the diamond particle size is increased from $15{\mu}m$ to $50{\mu}m$ (Max. 304 W/mK at room temperature) tended to increase thermal conductivity, because the volume fraction of diamond is increased inside plating layer.
정다운(Da-un Jung),윤용인(Yong-In Yun),최종수(Jong-Soo Choi),한성현(Sung-Hyun Han),김동욱(Dong-Wook Kim),김태은(Tae-Eun Kim),김진태(Jin-Tae, Kim) 대한전자공학회 2010 대한전자공학회 학술대회 Vol.2010 No.6
This paper proposes a new method for foot pose estimation using shoes as the node and based on the planar ground in order to estimate diverse foot shapes from an uncalibrated single camera. Our method is two key components: First, the shoe node provides valuable information. This node consists of two points and one line and is used to estimate the accuracy of the match between the actual instep and the foot model; second, the reference point of the model is the midpoint of four points on the planar ground to be computed using a homography method. We demonstrate the proposed method in foot motion tracking scenarios.
브랜드 한우고기의 연도예측을 위한 전단력과 관능특성의 상관관계
김진형,조수현,성필남,정다운,인태식,하경희,정명옥,박범영,이종문,김동훈,Kim, Jin-Hyoung,Cho, Soo-Hyun,Seong, Pil-Nam,Jeong, Da-Woon,In, Tae-Sik,Hah, Kyung-Hee,Jung, Meyung-Ok,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1
The aim of this study was to determine the relationship between sensory properties and Warner-Bratzler shear (WBS) for branded Hanwoo beef. Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were determined the tenderness using WBS and evaluated the sensory properties (tenderness, flavor, juiciness, overall acceptance) by trained sensory panels. The results of sensory evaluation were analyzed by four WBS value classes (<3.46 kg, 3.46-4.09 kg, 4.09-4.72 kg, >4.72 kg). The results from the sensory evaluation (tenderness, flavor, juiciness, overall acceptance) for subprimal cuts of WBS force value less than 3.46 kg had high scores, whereas WBS force value more than 4.72 kg had low scores (p<0.05). Correlation coefficient of WBS measurements with sensory ratings was -0.67 (tenderness), -0.53 (flavor), -0.49 (juiciness), and -0.57 (overall acceptance). From these results, consumers can distinguish sensory taste of branded Hanwoo beef using WBS categories and beef industry can apply index of taste for brand Hanwoo beef by WBS categories.
브랜드 한우고기 연도 조사 - 2007 : 육질등급 및 소분할 부위별 전단력 평가
김진형,성필남,조수현,정다운,인태식,정진형,박범영,이종문,김동훈,안종남,Kim, Jin-Hyoung,Seong, Pil-Nam,Cho, Soo-Hyun,Jeong, Da-Woon,In, Tae-Sik,Jeong, Jin-Hyung,Park, Beom-Young,Lee, Jong-Moon,Kim, Dong-Hun,Ahn, Chong-Nam 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.
열적거동을 고려한 고속 내장형 스핀들 최적 설계에 관한 연구
박수성(Su Seong Park),정원지(Won Ji Chung),김수태(Da Woon Jung),정다운(Soo Tae Kim) 한국생산제조학회 2010 한국공작기계학회 추계학술대회논문집 Vol.2010 No.-
The thermal deformation of machine tool spindle influences the performance of the manufacturing systems for precision products. According to previous studies, major factors that will affect the stiffness of the spindle include spindle diameter, elasticity of the material, bearing stiffness and bearing span. It is difficult to change spindle diameter or elasticity of the material. but change of bearing position is easy in the given range compared to other factors. In this paper, we will find a solution to minimize thermal deformation through Change the span of the bearing.
열적거동을 고려한 고속 내장형 스핀들 최적 설계에 관한 연구
박수성(Su Seong Park),정원지(Won Ji Chung),김수태(Da Woon Jung),정다운(Soo Tae Kim) 한국생산제조학회 2010 한국생산제조시스템학회 학술발표대회 논문집 Vol.2010 No.10
The thermal deformation of machine tool spindle influences the performance of the manufacturing systems for precision products. According to previous studies, major factors that will affect the stiffness of the spindle include spindle diameter, elasticity of the material, bearing stiffness and bearing span. It is difficult to change spindle diameter or elasticity of the material. but change of bearing position is easy in the given range compared to other factors. In this paper, we will find a solution to minimize thermal deformation through Change the span of the bearing.