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Implementation of 3D Human Simulation to the Design of the Design of μ-Assembly Machine
Bing Lin Zhang(장병림),Guan Wang(왕관),Dug Hee Moon(문덕희),Jun-Yeob Song(송준엽),Chang Woo Lee(이창우) 한국생산제조학회 2009 한국생산제조시스템학회 학술발표대회 논문집 Vol.2009 No.10
This paper describes a case study of applying 3D human simulation to the design of a u-assembly machine which is a micro semi-automatic machine. Two types of assembly machine are tested and compared. The purpose of our research is to find out a better design considering ergonomics through the implementation of 3D human simulation and RULA analysis. The worker's working postures are analyzed during the simulation of assembly process.
Implementation of 3D Human Simulation to the Design of the Design of μ-Assembly Machine
Bing Lin Zhang(장병림),Guan Wang(왕관),Dug Hee Moon(문덕희),Jun-Yeob Song(송준엽),Chang Woo Lee(이창우) 한국생산제조학회 2009 한국공작기계학회 추계학술대회논문집 Vol.2009 No.-
This paper describes a case study of applying 3D human simulation to the design of a u-assembly machine which is a micro semi-automatic machine. Two types of assembly machine are tested and compared. The purpose of our research is to find out a better design considering ergonomics through the implementation of 3D human simulation and RULA analysis. The worker's working postures are analyzed during the simulation of assembly process.
Hao Wang,Zhi-Jing Ni,Wen-Ping Ma,Chang-Bing Song,Jian-Guo Zhang,Kiran Thakur,Zhao-Jun Wei 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.2
In this study, we evaluated the effect of additionof non-volatile compounds (sodium sulfite, tartaric acid,tannin, and glucose) on the rheological properties, releaseof aroma compounds, and color of the red wine. Whiledetermining the rheological properties of the supplementedsamples, non-Newtonian fluidic and shear-thinningbehavior of samples was noticed. The viscosity of thesesamples was found in negative correlation with the dose ofaddition of various non-volatile substances. The aromaprofile of red wine after additions showed the change in therelease of the nine key aroma compounds. Among themethyl hexanoate, phenylethyl alcohol, octanoic acid, diethylsuccinate, and ethyl octanoate were profoundly increased. Further, the color of red wines was improved in the presenceof tartaric acid and tannin. Overall, supplementationof various substances during storage period of three differentwines could enormously affect the sensory characteristicsin a dose dependent manner.