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폴리부틸렌테레프탈레이트/유리섬유 복합재료의 열적 및 충격성질에 관한 연구 -유리섬유 함량 및 시험온도의 영향-
박헌진,호광일,Park, Heon-Jin,Ho, Gwang-Il 한국섬유공학회 1997 한국섬유공학회지 Vol.34 No.6
The thermal and impact behavior of poly(butylene terephthalate) (PBT) and its composites toughened with E-glass fiber were investigated at various testing temperatures. The crystallization rate of PBT composites was faster than that of pure PBT due to the nucleation agent role of glass fiber in the PBT melt, and the degree of crystallinity increased with glass fiber content regardless of testing temperatures. Notched Izod impact strength increased more rapidly at 1$25^{\circ}C$ and 175$^{\circ}C$ than at $25^{\circ}C$ and 75$^{\circ}C$. The fracture morphology and subsurface structure of specimens fractured by impact test were observed using SEM (Scanning Electron Microscope) and POM (Polarized Optical Microscope) . And the results were utilized to illuminate the relationship between morphology and impact properties. By the morphological analyses, plastic deformation in matrix, interfacial debonding phenomenon between matrix and glass fiber, and cavities that occurred by pulling out glass fiber from the matrix were observed on the fractured surfaces.
박헌진(Hun Jin Park) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
As the sales of food and beverage has increased in hotel management, the importance of food material management has become higher. Food material management includes the purchase, take-over, storage and issuance of food. During the process from the purchase to issuance of food and beverage, the research and the subsequent analysis should be carried out to minimize the wasteful expenditure caused by vicious stock, to visualize actual and stepwise food material management and to solve the concomitant sanitary problems. In this paper, the perspectives to lower the various types of economic losses and waste products were suggested. This study investigated the present status of purchase, storage and stockpile management in "S" hotel. Questionnaires were distributed to hundreds of cooks, who were asked to respond concerning the current problems and suggestions for improvement in dealing with foods. In "S" hotel, the purchase control system for food ingredients using the computer has been introduced. The variety of routes for purchasing imported food, cooperative market search between cooking and purchasing departments, and the use of semi-prepared food were investigated. However, the lack of purchasing experts, the inconsistent maintenance of business connections, and the exclusion of chief cooks in purchasing food materials, etc. were pointed out as main problems. The study results were summarized as follows: Cooks regarded the preservation of freshness of the food ingredients as the most important factor. The communication between the purchase, production, and sales departments should be improved. In addition, they pointed out the necessity of purchasing experts who were well aware of the operating system of purchase and cooking departments. The balance between demand and supply was maintained by estimating the turnover rate, and the quantities and period of consumption and storage. Such problems as unexpected and vicious stocks of cheeses, imported fruits, frozen fruits or frozen shellfishes could be solved by developing the non-seasonal new menu. Also, it is necessary to continue to make a constant investigation using statistical methods. Finally, the use of a new 'sticker-type' in food material management was suggested which could be more easily controlled and distinguishable for processed and unprocessed foods.