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DACE 모델을 활용한 Tandem GMA 용접 비드형상 예측에 관한 연구
오원빈,나현호,이충우,김지선,박소훈,박민호 한국생산제조학회 2023 한국생산제조학회지 Vol.32 No.6
In this study, the bead shape prediction model was analyzed and verified using real-time data acquired when using SM490, a steel for welding structures, during the tandem GMA welding experiment. A tandem GMA welding experiment was performed, and the waveforms of welding current and arc voltage, which are input variables, were monitored in real time to collect data. To check the shape of the welding bead, an output variable, a 3D scanner was used to obtain the bead width and bead height. The obtained real-time data were used for predictive model analysis. A bead shape prediction model for tandem GMA welding was developed by applying the DACE model. To verify the reliability of the DACE model, the model prediction accuracy was evaluated by comparing and analyzing the bead shape data obtained from the actual welding experiment.
이수한,이인숙,이효정,유수인,김정은,김유진,박소훈,장경태,이민호 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.3
After COVID-19, healthy drinks, especially with taste and nutrition, has been increasing. This study intends to develop mixed juice using delicious Gold kiwi and nutritious Wa-song. The Gold kiwi and Wa-song were extracted in a weight ratio (a) of A (10:0), B (7:3), C (5:5), D (3:7), E (0:10) and volume ratio (b) of F (7:3), G (5:5), and H (3:7). There was no difference in pH according to the juice method, and the higher the mixing ratio of wa-songs, the higher it was. The sugar content was (a) Brix% in which mixed juice was higher than (b). The values for red was affected by the content of gold kiwi, and the values for yellow increased as the content of wa-song increased. The brightness decreased over time except for sample G. The higher the Gold kiwi content, the higher the DPPH radical scavenging activity, and the lower the IC50 value, the more showing higher radical scavenging ability. If you develop mixed juice, which is a sample B (7:3) of gold kiwi and wa-song (a), it will be excellent in quality and taste and effective in antioxidant.