This study implements a high-precision camshaft profile grinding system by retrofitting the C-axis and X-axis structures of an existing cylindrical grinding machine and integrating CNC variable monitoring and control functions based on the manufacturer-provided Programming Package. The original inverter-driven C-axis was replaced with a servo motor to enable precise angular positioning, while a linear scale was additionally applied to the X-axis to establish a closed-loop system capable of high-precision infeed control. Changes in the grinding wheel diameter due to dressing are compensated by real-time monitoring of internal CNC variables, enabling regeneration of the profile grinding program to prevent degradation of form accuracy. Perfomance evaluation showed that the camshaft profile accuracy was maintained within ±4 μm, and the consistency of the profile was sustained within ±2.5 μm over repeated grinding cycles. This study presents a practical technological foundation for converting cylindrical grinding machines into profile grinders capable of precision machining of non-circular components such as camshafts.

Sulgidduk is a kind of basic steamed rice cake in Korea. Multifunctional portable grinder was used for making sulgidduk and investigated the characteristic changes of rice powder for deciding the proper particle size of rice powder. Operation times for grinding the water absorbed swelled rice were 10, 20, 30 and 40 seconds. Moisture contents of rice powder and sulgidduk showed an increasing tendency with an increase of operation times for grinding. Springiness showed significant differences according to the operation times. Cohesiveness was decreased severely after 40 seconds grinding. Chewiness showed high after 20 seconds grinding in all groups; however, decreased after 40 seconds grinding and showed similar chewiness of the control group. Fracturability also showed severe increased tendency after 20 seconds grinding and decreased after 30 seconds grinding. Strength and hardness showed significant differences; they were increased until 30 seconds and severely decreased after 40 seconds grinding. L values showed significant differences in all the groups (p≤0.05). The a and b values did not show any differences in all groups. Overall sensory evaluations, such as colors, flavors and texture, were increased with operation times for grinding and showed significant differences among the groups (p<0.05). As a result of this study, 40 seconds grinding times were the best condition for making sulgidduk, using by multifunctional grinder.

The objective of this study was to analyse the antivibration characteristics of gloves by frequency band while operating light-weighted powered hand grinder. A methodology to estimate vibration isolation effectiveness of gloves was proposed on the basis of overall R.M.S. transmissibility characteristics. And overall R.M.S. transmissibilities of L-, M- and H-spectra were compared. Electric hand grinder was tested in the laboratory and attenuation performances of 3 different gloves(full finger antivibration glove, open finger antivibration glove, and cotton glove) were considered. Eight healthy male subjects were employed to polish metal plate with a tool. The results indicate that there was no significant difference among antivibration characteristics by frequency bands while operating light-weighted electric hand grinder.