• Korean Journal of Poultry Science
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• v.11 no.1
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• pp.27-32
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• 1984

In order to use the liquid whole eggs as an ingredients of retorted products, the provention of the green-grey discoloration of retorted liquid whole eggs by the addition of the Na$_2$EDTA was investigated. And palatability change of the retorted liquid whole eggs by the addition of Na$_2$EDTA was also investigated. The results obtained were summarized as follows: 1. More severe green-grey discoloration was occurred when higher cooking temperature and longer cooking time were used. 2. Green-grey discoloration of retorted liquid whole eggs could be prevented by the addition of about 0.015% of Na$_2$EDTA. 3. The palatability of retorted liquid whole eggs was not lowered by the addition of 0.02% of Na$_2$EDTA and green grey discoloration was not developed during the storage time of 22 days at room temperature.

• Proceedings of the Korea Association of Crystal Growth Conference
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• 1996.06b
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• pp.311-352
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• 1996

Peltier 효과를 이용한 열전소자는 열응담 감도가 좋고 선택적 냉각이 가능하며 무소음, 무진동 및 소형화의 장점으로 각종 전자부품의 국부냉각소자로 응용되고 있다. 또한 최근 냉매의 사용없이 냉각이 가능한 열전재료를 이용한 자동차나 가정용 에어컨 및 냉장고 등의 각종 냉방시스템의 개발도 크게 주목을 받고 있다. 기존의 Bi2Te3계 단결정 열전재료는 성능지수는 우수하나, 기계적 취약성에 기인하여 소자가공시 수율 저하가 가장 큰 문제점으로 지적되고 있다. 이와 같은 문제점을 해결하기 위해 최근 단결정에 비해 기계적 강도가 우수한 다결정 열전재료의 제조공정에 관한 연구가 활발히 이루어지고 있으며, 그 일환으로 기계적 합금화법을 이용한 열전재료의 제조공정이 연구되고 있다. 원료금속이 고 에너지 볼-밀 내에서의 연쇄적인 파괴와 압접에 의해 합금분말로 변화되는 기계적 합금화 공정은 상온공정으로 이를 사용하여 다결정 열전재료를 제조시 기존의 다결정 열전재료의 제조공정인 "용해 및 분쇄법'과 비교하여 제조단가를 낮출 수 있는 장점이 있다. 본 연구에서는 전자냉각소자용 열전재료로서 상온부근에서 성능지수가 가장 우수한 p형 (Bi,Sb)2Te3 및 n형 Bi2(Te,Se)3 합금분말을 기계적 합금화 공정으로 제조하여 분말 특성을 분석하였으며, 가압소결 후 열전특성의 변화거동을 연구하였다. 순도 99.99% 이상인 Bi, Sb, Te, Se granule을 (Bi1-xSbx)2Te3 및 Bi2(Te1-ySey)3 조성에 맞게 칭량하여 불과 분말의 무게비 5:1로 강구와 함께 공구강 vial에 장입 후, Spex mixer/mill을 이용하여 기계적 합금화 하였다. 기계적 합금화 공정으로 제조한 분말에 대한 X-선 회절분석과 시차 열분석으로 합금화 정도를 분석하였다. (Bi1-xSbx)2Te3 및 Bi2(Te1-ySey)3 합금분말을 10-5 torr의 진공중에서 300℃∼550℃의 온도로 30분간 가압소결하였다. 가압소결체의 파단면에서의 미세구조를 주사전자현미경으로 관찰하였으며, 상온에서 가압소결체의 열전특성을 측정하였다. (Bi1-xSbx)2Te3의 기계적 합금화에 요구되는 공정시간은 Sb2Te3 함량에 따라 증가하여 x=0.5 조성에서는 4 시간 45분, x=0.75 조성에서는 5 시간, x=1 조성에서는 6 시간 45분의 vibro 밀링이 요구되었다. n형 Bi2(Te1-ySey)3 합금분말의 제조에 요구되는 밀링시간 역시 Bi2Se3 함량 증가에 따라 증가하였으며 Bi2(Te0.95Se0.05)3 합금분말의 제조에는 2시간, Bi2(Te0.9Se0.1)3 및 Bi2(Te0.85Se0.15)3 합금분말의 형성에는 3시간의 bivro 밀링이 요구되었다. 기계적 합금화로 제조한 p형 (Bi0.2Sb0.8)2Te3 및 n형 Bi2(Te0.9Se0.1)3 가압 소결체는 각기 2.9x10-3/K 및 2.1x10-3/K 의 우수한 성능지수를 나타내었다.

• Journal of the Korean Geotechnical Society
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• v.35 no.9
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• pp.5-13
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• 2019

The soil-water characteristic curve (SWCC) plays an important role in determining the soil suction parameters required to predict the seepage or shear behaviors of unsaturated soils. In addition, path dependency of the SWCC affects the mechanical and hydrologic behaviors. In general, there is a disadvantage that it takes a long time to measure both the drying and wetting paths of the SWCC by a stepwise pressurization method. Thus, the continuous pressurization method as an improved testing method for the SWCC was suggested, and the testing time for two paths of the SWCC was significantly shorter than the conventional methods. For the applicability evaluation of this method, the results of the SWCC obtained by the stepwise pressurization method and the evaporation method in this study were compared to the result obtained from this method. As a result, it was found that the difference among three methods was negligible, and the testing time of the continuous pressurization method was greatly decreased. Therefore, it can be said that it is possible to quickly and accurately measure the SWCC under various conditions by the continuous pressurization method.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.185-186
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• 2008

전력계통에서 고장과 같은 어떤 원인에 의한 전계통 정전 또는 광역정전이 발생하였을 경우, 빠른 시간 내에 다시 전력을 공급하기 위한 조치를 취해야 한다. 그러나 계통의 구성 형태, 부하 조건, 발전기의 종류 등에 의해 계통 복구시 부하 투입에 의한 발전기 응동, 송전선로 가압시 선로 충전용량에 의한 과도현상 등 다양한 형태의 과도현상이 발생한다. 따라서 본 논문에서는 국내의 시송전 계통에서의 복구절차 수행시 송전선로를 가압할 때 발생하는 과도현상을 분석하였다. EMTP를 사용하여 시송전 계통을 모델링하였으며, 선로 가압에 의한 과도현상을 분석하였다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1995.04b
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• pp.192-197
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• 1995

소재의 손실을 최소한 줄이면서 원하는 형상의 제품을 가공하는 가장 기본적인 금속 가공 방법은 금형을 이용하는 금속 성형(metal forming)이다. 본 논문에서는 준정적 금속 성형 문제 해석 에대한 외연적 시간 적분 유한 요소법의 적용성을 평가 하기 위하여 변형모드가 복잡한 박판튜브 (thin-walled tube)의 좌굴문제를 해석하여 변형과정이 이론 및 실험결과와 비교적 잘 일치하는지 살펴보기로 한다. 또한 준정적 금속 성형 문제 해석에 외연적 시간 적분 유한 요소법을 사용할 때 계산 시간을 줄이기 위하여 많이 사용되는 가압속도 조절법(loading velocity control technique) 의 타당성을 평가하기 위하여 박판 튜브와 중실 실린더(solid cylinder)의 변형 속도에 따른 변형 모드의 변화를 비교 관찰하여 기하학적 형상에따른 가압속도 조절법의 적용 가능 여부를 분석하여 보겠다.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.74-79
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• 1995

Autoclaved juices of common vegetables including cabbage were growth inhibitory to various microorganisms. Sensitivity of microorganisms to antimicrobial action of autoclaved vegetable juices was different depending on microbial strains. Lactic acid bacteria and Gram negative bacteria were less sensitive while non-lactic Gram positive bacteria and yeasts were very much sensitive to antimicrobial action of autoclaved cabbage juice(ACJ). Staphylococcus aureus and Candida utilis whose growth were completely inhibited in ACJ could grow in ACJ diluted with distilled water. This suggests that microorganisms were not able to grow in ACJ because of growth inhibitory compounds produced during heating but not because of the lack of nutrients. Cabbage juice heated at $100^{\circ}C$ for up to 30 min was not inhibitory while that heated at $121^{\circ}C$ for 5 min was. Heating temperature was an important parameter in generating growth inhibitory compound in heated cabbage juice.

• Composites Research
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• v.27 no.6
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• pp.254-259
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• 2014

In this study, a device and pressure press process that is able to substitute autoclave process is developed. This process complements disadvantages of autoclave process which are long process-time and high production cost. The developed device provides air pressure as well as the vacuum which are greatest feature of autoclave process. The device is sealed using hydraulic pressure to keep the air pressure inside the mold. The transfer of the heat is designed to be direct. The heating and pressure charging time are decreased by reducing the interior space. Tooling cost is reduced dramatically compared to autoclave process. Spring-back phenomenon is measured and compared. The temperatures of several parts of the mold during molding are measured. The fiber volume fraction of the parts molded by autoclave process and by the developed process are compared.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.480-485
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• 1987

Quick cooking rice was produced by cooking raw, white long grain rice with three different methods which were atmospheric cooking in electric cooker, autoclaving and precooking followed by autoclaving. The drying rate curve showed that cooking methods affected little the drying pattern of the cooked rice except that precooking treatment before autoclaving retarded dehydration. The quick cooking rice prepared by precooking and autoclaving method among three cooking methods showed the fastest rehydration rate and took 7.5 minutes in reaching equilibrium moisture content by soaking in boiling water. And it had less hard and more cohesive texture than the milled rice cooked by conventional method and the quick cooking rice prepared by electric cooking when reconstituted. The microstructure of quick cooking rice was investigated among cooking methods.

• Journal of Welding and Joining
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• v.8 no.4
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• pp.20-26
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• 1990

In this study, to make research on its optimum condition in friction weld when the heating pressure is change during 1.6 to 3.0 $kgf/mm^2$, the experiment was performed with metal bearing under various condition; 1600 r.p.m spindile speed, 0.6 $kgf/mm^2$ preheating pressure, upset pressure 2.6 $kgf/mm^2$, 0.5 seconds preheating time, 1.7 seconds heating time, water and air was ejected 6 $kgf/mm^2$ into the bushing. On the basis of the experimental results, the following conclusion are drawn; 1) At the area of weld interface, the heardness is shown the maximum value and heat-affected zone about 0.5mm both sides. 2) Bending strength is shown the optimum heating pressure 2.4 kgf/mm. 3) With the approach of the flash, Sn is increased only 2 mm in A-alloy structure.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.306-311
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• 2012

This study was performed to evaluate the effects on saccharification and alcohol fermentation, according to the size of the ground rice (12, 20, 35 mesh) and ultra sonication process (15, 30, 60, 120 min). After saccharification of the ground rice samples for 3 h at $60^{\circ}C$, sugar content was observed to be high in the order of cooked ground rice (CGR) > ultrasonicated ground rice (UGR) > ground rice (GR), in all sizes of ground rice. Further, higher sugar content was obtained by increasing the time of ultrasonication process. Almost 90% saccharification of CGR ($11.5^{\circ}Bx$) could be reached up to $10.2^{\circ}Bx$ by ultrasonicating 35 mesh ground rice for 120 min. After alcohol fermentation on the 35 mesh saccharified-UGR for 4 days at $25^{\circ}C$, 16.7% alcohol concentration could be obtained, as high as of CGR (17.2%). After 4 days of alcohol fermentation, UGR showed a lower pH and a higher acidity (pH 4.06-4.17, 0.99-1.1%) than CGR (pH 4.27, 0.75%).