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배효제(Hyo-Je Bae),탁성훈(Sung-Hoon Tak),손유선(Yu-Sun Son),하휘파(Heibo He),류성기(Sung-Ki Lyu) 한국기계가공학회 2008 한국기계가공학회 춘추계학술대회 논문집 Vol.2008 No.-
This study deals with the effect of the honing in SCM420H helical gear. Typically, gear honing improves the tooth profile, lead and surface roughness. As a result, gear honing reduces vibration and noise, and will increase the life of gear. And gear honing also changes the surface of gear tooth in a short time and price, so it is a very important method in manufacturing industry. But nowadays, it is hard to find the detail information of gear honing. The test gear is a helical gear that is used in the automotive industry. It is manufactured by the order hobbing, shaving, carburizing and honing. This study investigates the effect of honing in surface shape of SCM420H helical gear, and including fatigue strength test and characteristics of honing of SCM420H helical gear.
손유선(Yu-Sun Son),배효제(Hyo-Je Bae),탁성훈(Sung-Hoon Tak),장기(Qi Zhang),류성기(Sung-Ki Lyu) 한국기계가공학회 2008 한국기계가공학회 춘추계학술대회 논문집 Vol.2008 No.-
Predictin of Transmission Error was carried out by using LDP and compared with test results which was measured under no-load condition. Two different type of gear was used in this study, which has same macro-geometry and different micro-geometry. The magnitude of tip relief of gear set A was twice as much as that of gear set B. The Transmission error spectrum of each gear indicated the magnitude of first harmonic of gear set A was twice as much as that of gear set B and LDP Prediction also indicated same results. the comparison of LDP prediction and test results was almost same in 90% accuracy. Design loads of each gear were also found by using LDP and LDP calculated 115Nm for gear set A and 230Nm for gear set B.
김창순 ( Chang Soon Kim ),배효제 ( Hyo Je Bae ),류복미 ( Bog Mi Ryu ),우관식 ( Koan Sik Woo ),서명철 ( Myung Chul Seo ) 한국식품조리과학회(구 한국조리과학회) 2012 한국식품조리과학회지 Vol.28 No.4
This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.
탁성훈,황규석,손유선,배효제,류성기,Tak, Sung-Hoon,Hwang, Gue-Sec,Son, Yu-Sun,Bae, Hyo-Je,Lyu, Sung-Ki 한국트라이볼로지학회 2007 한국윤활학회지(윤활학회지) Vol.23 No.3
This study deals with the TE (Transmission Error) of gear tooth by modifying a profile and lead of a surface of tooth. First, we experimentally confirmed that the TE is a synthesis of the sliding velocity between both gears. Since various types of TE appear in the experiments, we introduced definition of transmission error and the optimism design by modifying a surface parameters. The test stand's performance is then evaluated through a series of multiple torque transmission error tests. Comparisons are made between data recorded before and after the test stand's redesign, and subsequently repeatability studies are performed to verify the veracity of the measured data. Finally, the experimental results are compared to the analytical predictions of two different gear analysis programs.
하휘파(HuiBo He),탁성훈(Sung Hoon Tak),배효제(Hyo Je Bae),장기(Qi Zhang),류성기(SungKi Lyu) 한국트라이볼로지학회 2008 한국트라이볼로지학회 학술대회 Vol.2008 No.11
본 연구에서 RFMP로 주입된 MoS₂/Ti 복합 코팅의 트라이볼로지 거동을 고찰하였다. 컴파운드 코팅은 MoS₂ 와 Ti의 크리스탈라이트로 이루어진 매우 조밀하고 미세한 구조를 형성하고 있다. 마모마찰시험은 볼온디스크 타입의 마모마찰 시험기를 사용하였으며, 진공상태와 일반 대기상태에서의 복합코팅의 마모마찰 특성을 고찰하였다. 코팅과 기질의 유착력을 검사하기 위하여 스크래치 테스트를 수행하였으며, 코팅의 구조는 광학현미경과 XRD, SEM 등 여러 검사법으로 고찰하였다. 그 결과는 복합코팅은 진공상태에서 저 하중으로 실험하였을 경우 극도로 낮은 마찰력이 발생하였지만 대기상태에서는 진공상태보다 약 9 배정도의 마찰력이 증가하였다. 복합코팅은 또한 매우 양호한 유착성을 보였다. 마모 흔적분석 결과 복합코팅막이 파괴되기 전까지 부드러우면서 안정적인 마모가 지배적으로 나타났다.
SCM415강에 증착된 코팅층의 마찰ㆍ마모특성에 관한 연구
탁성훈(SungHoon Tak),손유선(Yu Sun Son),배효제(Hyo Je Bae),김준성(Jun Seong Kim),최창(Chang Choi),류성기(Sung Ki Lyu) 한국트라이볼로지학회 2008 한국트라이볼로지학회 학술대회 Vol.2008 No.11
The purpose of this study is to show the friction and wear characteristics on the vapor deposited coating layers on the SCM4l5 steel. In this research, frictional wear characteristic of coating materials such as TiN, TiCN, TiAIN was investigated under room temperature, normal air pressure and nothing lubricating condition. Therefore this study carried out research on the friction coefficient, micro hardness(Hv), roughness, SEM on the vapor deposited coating layers on the SCM4l5 steel.
장정환(Jeong-Hwan Jang),김준성(Jun-Seong Kim),배효제(Hyo-Je Bae),우에마쯔(Uematsu),류성기(Sung-Ki Lyu) 한국기계가공학회 2008 한국기계가공학회 춘추계학술대회 논문집 Vol.2008 No.-
This study deals with finish roll forming by forced displacement can be conceived as a method of eliminating errors in conventional form rolling under constant loads. This method produces a high-precision tooth profile by low-speed form rolling when a high rigid screw or cam is used at the pressurized section. The finish roll forming is the improvement method for gear class after hobbing & shaving. There are two types of errors after rolling profiles. One is the concave error on the generating pitch circle and the other is pressure angle error on the driven side. It is considered that the concave error has occurred due to variation of the number of contact teeth. Recently, many researchers study to reduce these two errors. They suggested constant loading method(C. L. M) and forced displacement method. We verified the character of concave error, pressure angle error, tool loading force and number of finish roll forming by using forced displacement method.