• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.6
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• pp.635-642
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• 2010

Experimental investigations have been carried out to examine the evaporative heat transfer characteristics of R-134a with the channel-bending angle (CBA) in microchannel heat exchangers. In this study, we examined the effects of evaporation temperature and Reynolds number of R-134a on the evaporative heat transfer characteristics of R-134a in microchannel heat exchangers with CBAs of $120^{\circ}$, $150^{\circ}$, and $180^{\circ}$ under counterflow conditions. Experimental results show that the evaporative heat transfer rate and evaporative heat transfer coefficient increased with an increase in the Reynolds number of R-134a. Further, the evaporative heat transfer rate corresponding to CBAs of $120^{\circ}$ and $150^{\circ}$ increased to values greater than the evaporative heat transfer rate corresponding to $180^{\circ}$ by approximately 17.1% and 13.3%, respectively, for evaporating temperatures in the range $4.9-14.9^{\circ}C$. The evaporative heat transfer coefficient was affected by the channel angle with increasing evaporative heat transfer coefficient at small channel bending angle.

• Journal of the Microelectronics and Packaging Society
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• v.14 no.4
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• pp.49-56
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• 2007

Effects of post-baking treatment conditions on the interfacial adhesion between electroless plated Ni and polyimide film were evaluated using $180^{\circ}C$ peel test. Measured peel strength values monotonically decrease from $38.6{\pm}1.1g/mm\;to\;26.8{\pm}2.2g/mm$ for the variations of post-baking treatment temperatures from $80^{\circ}C\;to\;180^{\circ}C$, respectively. Wet chemical treatment on the polyimide surface produces carboxyl and amide functional groups on the surface which is closely related to the change in interfacial adhesion between electroless Ni and polyimide films. It is speculated that interfacial adhesion seems to be controlled by carbonyl oxygen bonding near cohesive failure region during post-baking treatment.

• Journal of IKEEE
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• v.3 no.2 s.5
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• pp.259-267
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• 1999

In this paper, a C-band 6-bit phase shifter is designed and fabricated and design techniques for each phase bit are represented. We applied the loaded line type to $5.625^{\circ},\;11.25^{\circ},\;22.5^{\circ}\;and\;45^{\circ}$ phase bits and the hybrid coupled type to $90^{\circ}$ phase bit and the switched line type to $180^{\circ}$ phase bit, respectively on a microstrip copper substrate.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.19 no.5
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• pp.541-546
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• 2008

A novel, simple and broadband $90^{\circ}$ phase shifter was proposed and fabricated by the LTCC process. It is composed of a $180^{\circ}$ transmission line between two $90^{\circ}$ shorted transmission lines. Design equations for the proposed $90^{\circ}$ phase shifter are derived by the method of admittance parameter analysis. Based on design equations, $90^{\circ}$ phase shifter was designed and fabricated to operate in the C-band with ${\pm}2^{\circ}$ of phase deviation.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.13 no.3
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• pp.308-315
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• 2002

In this paper, the 5-bit digital phase shiftier with 10 InGaAs HEMTs is designed and fabricated for U.S. mobile DBS receiving active phased array antenna system in 12 GHz band. 11.25 $^{\circ}$, 22.5$^{\circ}$ and 45$^{\circ}$ phase bits are designed in leaded-line type. 90$^{\circ}$ and 180$^{\circ}$ phase bits are designed in reflection type combined with ring hybrid. The return loss more than 17.5 ㏈, insertion louts less than 7.8 ㏈, and maximum phase error of $\pm$6$^{\circ}$for 32 phase responses are measured in 12.2 GHz~ 12.7 GHz band.

• Textile Coloration and Finishing
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• v.11 no.2
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• pp.1-8
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• 1999

이 연구에서는 사이징 공정을 포함해서 수세, 전처리 그리고 최종 열처리 둥의 염색.가공 공정에서의 습열 및 건열 처리 온도가 폴리에스테르 직물의 열응력과 염색성에 미치는 영향을 조사하였다. 사용된 폴리에스테르 필라멘트사는 경사가 50d/24f 스파크사이며 위사는 75d/72f semi-dull사이다. 평직물은 션틀직기, 주자직물은 water jet 직기로 제직하였으며, sizing dryer 온도는 $90^\circ{C}$, $125^\circ{C}$, $150^\circ{C}$, 수세공정의 습열처리 온도는 $90^\circ{C}$, $110^\circ{C}$, $120^\circ{C}$, 전처리 공정의 건열처리 온도는 $180^\circ{C}$, $200^\circ{C}$, $220^\circ{C}$, 마지막 세팅 공정의 건열처리 온도는 $170^\circ{C}$, $180^\circ{C}$, $200^\circ{C}$로 변화시켰다. 이들 습열과 건열처리 온도 변화에 따른 직물내의 필라멘트사의 열 수축률과 직물의 겉보기 염색성의 변화를 조사 분석하였다.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.380-387
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• 1998

The stability of red pepper seed oils during storage at 20${\pm}$3$^{\circ}C$, 40${\pm}$3$^{\circ}C$ and heating at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$ were measured to evaluate red pepper seed oil as a cooking oil. Two species of red pepper seeds (native, improved) were dried by either sunlight or heating to prepare the oil samples of NS (native, sunlight-dried), IS (improved, sunlight-dried), NF (native, heated), and IF (improved, heated). During storage at 20${\pm}$3$^{\circ}C$ or 40${\pm}$ 3$^{\circ}C$, acid values (AV) of all red pepper seed oils were higher than that of soy bean oil (SBO), however, peroxide values (POV) were similar to SBO. Antioxidative stability of NS was better than SBO but IF was not. By the heat treatments at 140${\pm}$3$^{\circ}C$ or 180${\pm}$3$^{\circ}C$, NS was identified to have better antioxidative stability than SBO and IF was the lowest. In sensory evaluation of each deep-fat fried potato-chip at 180${\pm}$5$^{\circ}C$, potato-chips fried in NS were better than that of SBO for color, taste, and flavor. NS-fried potato-chips got the highest score in overall acceptance (p<0.05), however, those of IF showed little acceptance. When blended oils (SBO: NOS, 0, 25, 50, 75%) were used, 50% blended oil was the best for taste, color, flavor, cripness, and total acceptance.

• Korean Journal of Food Science and Technology
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• v.25 no.3
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• pp.220-224
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• 1993

Antioxidative activities of brown materials extracted from the three kinds of roasted coffee beans by water were examined. Antioxidative activity was assessed by the AOM at $120^{\circ}C$ and the oven test at $60^{\circ}C$ on lard. The brown materials of them showed the considerable antioxiant activity. The brown materials of Colombian coffee beans were more effective than those of Robusta or Brazil beans. The antioxidative activities of brown materials from Colombian coffee beans roasted at $210^{\circ}C$ increased in proportion to the browning intensity up to 16 minutes of roasting time, but the antioxidant activities of the brown materials upon further roasting time decreased gradually. In changes of extraction temperature from $30^{\circ}C\;to\;180^{\circ}C$ on the coffee beans roasted at $210^{\circ}C$ for 16 minutes, the antioxidative activities of brown materials did not change as the extraction temperature increased to $180^{\circ}C$. The antioxidative activities of the coffee extracts were thought to be caused by browning reaction materials produced during the roasting process only.

• Journal of the Korea Safety Management & Science
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• v.19 no.1
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• pp.211-217
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• 2017

In this study, we investigated to the heat transfer performance of coating nano-structure with various shapes and patterns on the heat transfer surface. As a result of the measurement of the 3D nano shape, it was confirmed that the roughness generally increases when the adhesive is sprayed on the coating surface and finished durability experiment. In the case of TEOS adhesive, the roughness increased by $0.074{\mu}m$, $0.012{\mu}m$ and $0.015{\mu}m$, and the contact angle decreased $12.64^{\circ}$, $1.31^{\circ}$, $9.84^{\circ}$ at the coating time of 120 seconds, 180 seconds and 240 seconds, respectively. In the case of PVA adhesive, the roughness increased by $0.069{\mu}m$, $0.056{\mu}m$ and $0.03{\mu}m$, and the contact angle decreased $2.85^{\circ}$, $4.82^{\circ}$, $6.96^{\circ}$ at the coating time of 120 seconds, 180 seconds and 240 seconds, respectively. In the case of DGEBF adhesive, the roughness increased by $0.042{\mu}m$, $0.053{\mu}m$ and $0{\mu}m$, and the contact angle decreased $0.81^{\circ}$ at the coating time of 120 seconds, increased $4.82^{\circ}$, $6.96^{\circ}$ at the coating time of 180 seconds and 240 seconds, respectively. As a result, the durability tends to decrease as more nano-structures are deposited, and 3D nano shapes, contact angles and SEM photographs showed that the performance of the PVA adhesive was superior among the three adhesives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1747-1752
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• 2012

This study investigated the physiochemical characteristics of Xanthoceras sorbifolia seed oil. Xanthoceras sorbifolia seed oil was extracted by supercritical fluid extraction (420 atm, $50^{\circ}C$), hexane extraction and heat-pressed extraction ($160^{\circ}C$, $180^{\circ}C$). Acid values and peroxide values were evaluated, as well as the degree of lipid oxidation. The heat-pressed ($160^{\circ}C$) extraction gave a $53.5{\pm}2.5%$ higher yield of oil, compared with the other extraction methods. The acid values from the super critical fluid extraction were the highest, while peroxide values were highest from the heat-pressed extraction at $160^{\circ}C$ (3.10 meq/kg). The contents of linolenic acid and oleic acid were 38.63~41.13% and 26.29~26.85%, respectively. Contents of stigmasterol and ${\beta}$-sitosterol were 6.01~6.49 mg/100 g and 58.19~59.85 mg/100 g, respectively. These results indicate that Xanthoceras sorbifolia seed oil can possibly serve as new edible oils.