• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.5
• /
• pp.87-92
• /
• 2019

This study is the analysis of causes of printed circuit board (PCB) in collective protection equipment failure and quality improvement. The equipment is a component of the weapon system currently in operation and serves to defend against enemy chemical and biological attack as well as heating and cooling functions. However, during operation in the military, fans of condensate assembly failed to operate. The cause of the failure is the burning of PCB. It was found that the parts were heated according to the continuous cooling operation under the high temperature environmental conditions. Accordingly, the electronic components exposed to high temperature were deteriorated and destroyed. To solve this problem, PCB apply to heatsink. The performance test of improved PCB has been completed. Futhermore system compatibility, positive pressure maintenance and noise test were performed. This improvement confirmed that no faults have occurred in PCB so far. Therefore, the quality of the equipment has improved.

• Korean Journal of Materials Research
• /
• v.31 no.3
• /
• pp.156-161
• /
• 2021

Cr-Si based alloys are not only excellent in corrosion resistance at high temperatures, but also have good wear resistance due to the formation of Cr3Si phase, therefore they are promising as metallic coating materials. Aluminum is often added to Cr-Si alloys to improve the oxidation resistance through which stable alumina surface film is formed. On the other hand, due to the addition of aluminum, various Al-containing phases may be formed and may negatively affect the heat resistance of the Cr-Si-Al alloys, so detailed investigation is required. In this study, two Cr-Si-Al alloys (high-Si & high-Al) were prepared in the form of cast ingots through a vacuum arc melting process and the microstructural changes after high temperature heating process were investigated. In the case of the cast high-Si alloy, a considerable amount of Cr3Si phase was formed, and its hardness was significantly higher than that of the cast high-Al alloy. Also, Al-rich phases (with the high Al/Cr ratio) were not found much compared to the high-Al alloy. Meanwhile, it was observed that the amount of the Al-rich phases reduced by the annealing heat treatment for both alloys. In the case of the high temperature heating at 1,400 ℃, no significant microstructural change was observed in the high Si alloy, but a little more coarse and segregated AlCr phases were found in the high Al alloy compared to the cast state.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.26 no.1
• /
• pp.1-11
• /
• 2022

In a gas turbine, fuel is exposed to a high temperature environment until it is fed to the combustor through the injector. Hydrocarbon fuels can coke under high temperature conditions, which can cause coking material to deposit on fuel lines or block the injector passages. In this study, a specimen simulating a fuel line located inside a gas turbine and Jet A-1 were heated using electric devices. Jet A-1 coking tests were performed by changing the wall temperature of the stainless steel specimen and the temperature of Jet A-1 supplied to the specimen. After the coked specimens were cut, the coking material and the inner surface were analyzed using an energy dispersive X-ray spectrometer and a field emission scanning electron microscope.

• Journal of Internet of Things and Convergence
• /
• v.8 no.1
• /
• pp.23-29
• /
• 2022

The product to be developed in this study is a heat recovery device which generates steam or hot water at high temperature and high pressure by heating water using exhaust gas from diesel engine, gas engine, gas turbine, etc. as an exhaust gas boiler off heat boiler(EGB) type for ship and power generation. The steam vapor or the created warm water is used as the power source required for the steerage heating and hot water facility or the HFO heating of the ship, and the turbine drive. The principle of waste heat boilers serves to heat water as high temperature exhaust gas with heat pass through the tube of the boiler. The heated water is a structure that is sent to a cabin or turbine device in the form of steam. In this study, the objective of this study is to maximize the efficiency by increasing the heat transfer surface by replacing the tube which is the heat transfer part of EGB with the plate tube.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.1
• /
• pp.26-32
• /
• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• Korean Journal of Agricultural Science
• /
• v.13 no.2
• /
• pp.198-209
• /
• 1986

This study was conducted to find optimum heating temperature and time as milk was heated over a wide range of temperature and time combinations at $70{\sim}100^{\circ}C$ into $5^{\circ}C$ interval for 10, 15 and 20 second. The results obtained were summarized follows: 1. The effects of heat treatment on the bacteria by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.56%, 99.52% and 99.92% respectively. 2. Sterilized rate of milk which was added Bacillus subtilis by $75^{\circ}C/20s$, $80^{\circ}C/10s$ and $100^{\circ}C/20s$ were 99.23%, 99.25% and 99.85% respectively. 3. The pH value fell in accordance with the increasing of heating temperature. 4. Content of protein, fat and lactose was not changed by heat treatment. 5. The content of total nitrogen was not changed. The content of casein nitrogen and non - protein nitrogen increased, but non - casein nitrogen reduced, according to heat trea ted of milk. 6. According to the increasing of heating and time, filter - passing nitrogen reduced. 7. The artificial digestibility was increased when milk was heated from $70^{\circ}C$ to $100^{\circ}C$ into $5^{\circ}C$ interval at 10, 15 and 20 second.

• Journal of the Korea institute for structural maintenance and inspection
• /
• v.22 no.1
• /
• pp.99-106
• /
• 2018

This study presents experimental investigation on the residual capacity of fire-damaged voided slabs according to loading conditions. In this study, two voided slab specimens were fabricated, and heated by ISO standard fire during 120 minutes with different loading conditions of presence of loading. These specimens were cooled down to room temperature, and the residual capacity of fire-damaged voided slabs was investigated. Based on test results, thermal distribution of voided slab through the depth of concrete sections is different by the loading conditions. The temperature of loaded specimen is rapidly elevated through the whole depth of concrete sections compared to the unloaded specimen. The residual strength of fire-damaged voided slab specimens are 60% and 66% of that of voided slab specimen without fire damage, and the residual stiffness of fire-damaged voided slab specimens decreases by 15%~23% of that of voided slab specimen without fire damage. In case of voided slab specimens subjected ISO standard fire, the loaded specimen shows the decrease of 10% in the residual strength and the decrease of 15% in the residual stiffness compared to the unloaded specimen. It seems to result from higher temperature of bottom reinforcements in the loaded specimen due to the cracks, and more extensive damage on concrete cover of reinforcements by spalling process according to load level.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.10
• /
• pp.1178-1185
• /
• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Korean Journal of Food Science and Technology
• /
• v.51 no.5
• /
• pp.459-465
• /
• 2019

Three kinds of foods (strawberry jam, J; braised lotus root, B-LR; stir-fried anchovies, SF-A) containing fructooligosaccharide (FOS) or isomaltooligosaccharide (IMO) were prepared, and the changes of physical properties and sugar composition were compared with control (sample containing sucrose). For the samples contaning oligosaccharides, $a^*$ value increased, and $b^*$ value decreased after cooking. The sample with sucrose showed higher hardness than those with FOS or IMO. For sugar composition and stability of the oligosaccharides after cooking, the amount of IMO was almost remained in each food, however, that of FOS decreased from 47.2, 49.5, 48.9 to 20.5, 49.0 and 28.8%, for J, B-LR and SF-A, respectively. Based on the above results, softer cooked food could be prepared with oligosaccharide than sucrose, and when considering to functionalitiy, IMO is more suitable for general cooking at home than FOS.

• Journal of the Microelectronics and Packaging Society
• /
• v.28 no.2
• /
• pp.89-94
• /
• 2021

The mechanical reliability of flexible devices has become a major concern on their commercialization, where the importance of reliable bonding is highlighted. In terms of component materials' properties, it is important to consider thermal damage of polymer substrates that occupy large area of the flexible device. Therefore, room temperature bonding process is highly advantageous for implementing flexible device assemblies with mechanical reliability. Conventional epoxy resins for the bonding still require curing at high temperatures. Even after the curing procedure, the bonding joint loses flexibility and exhibits poor fatigue durability. To solve this problems, low-temperature and adhesive-free bonding are required. In this work, we develop a room temperature bonding process for polymer substrates using carbon nanotube heated by microwave irradiations. After depositing multiple-wall carbon nanotubes (MWNTs) on PET polymer substrates, they are heated locally with by microwave while the entire bonding specimen maintains room temperature and the heating induces mechanical entanglement of CNT-PET. The room temperature bonding was conducted for a PET/CNT/PET specimen at 600 watt of microwave power for 10 seconds. Thickness of the CNT bonding joint was very thin that it obtains flexibility as well. In order to evaluate the mechanical reliability of the joint specimen, we performed lap shear test, three-point bending test, and dynamic bending test, and confirmed excellent joint strength, flexibility, and bending durability from each test.