• Proceedings of the Korean Society of Disaster Information Conference
• /
• 2015.11a
• /
• pp.138-140
• /
• 2015

건축물에서 단열재는 일정한 온도를 유지하도록 하려는 부분의 바깥쪽을 피복하여 외부로의 열손실이나 열의 유입을 적게 하기 위한 재료이다. 단열재는 소재(素材) 자체의 열전도율(熱傳導率)이 작은 것이 바람직하나, 대부분 열전도율이 그다지 작지 않다. 그러므로 대개의 경우 열전도율을 작게 하기 위해서 다공질(多孔質)이 되도록 만들어 기공(氣孔) 속의 공기의 단열성을 이용한다. 일반적으로 재료의 밀도가 크면 열전도율 값이 크게 되는 경향이 있다. 이에 본 연구에서는 경량골재인 펄라이트의 입자 크기별 열전도율을 측정하여 단열재로서 사용여부를 판단하고자 한다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2004.05b
• /
• pp.307-310
• /
• 2004

전기영동전착법을 이용한 초전도 후막선재의 제작은 제작 장치와 공정이 간단하고 두께제어 및 다양한 형태의 초전도 막과 선재 제작이 가능한 경제적 효율성과 기술적 장점을 가지고 있다. 따라서 초전도 후막의 특성향상을 위하여 전착공정 과정에서 입자의 치밀성 및 배향성 향상을 위한 칙적화 방안과, 건조 및 열처리 과정에서 발생되는 크랙 및 기공현상과 같은 문제점을 극복 할 수 있는 균일한 후막 표면 화보에 관한 비교 분석 연구를 수행하였다. 전기영동전착법에 의한 초전도후막 제작을 위한 조건 중 현탁용매 조건에 대한 최적화를 구현함으로써 전착 불균일성에 따른 초전도 특성 저하요인인 후막표면의 기공과 크랙현상을 최소화하였다. 전기영동 전착법에 의한 초전도 후막의 특성을 향상시키기 위한 제작 방법으로 각 용매별에 따른 안정화된 제작 조건을 구현하였다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2004.05b
• /
• pp.315-318
• /
• 2004

초전도후막의 제작방법으로 전기영동전착법을 균일하고 치밀한 전착후막을 얻을 수 있는 공정기술로 2층 구조 또는 다층구조의 후막제조기술과 2중 전착기술을 개발 적용하였다. 전기영동전착법을 통한 YBCO초전도 후막제작공정에서 전착 시 발생되는 균열현상과 기공의 발생을 2중 전착을 통하여 최소화 시킬 수 있었으며 Ag보호막을 통한 외부의 물리적 변화에 따른 안정성을 확보하였다. 전기영동전착후막 표면안정화 기술 개선과 확보를 통하여 초전도 후막의 전기적 특성을 향상시킬 수 있을 것으로 판단되며 초전도 후막의 특성을 향상시킬 수 있는 여러 파라메터 중 후막표면의 미세균열현상과 기공현상을 억제할 수 있는 기술로 2중 전착 및 다층구조의 공정기술을 적용하여 기존의 공정에 비하여 매우 향상된 후막을 얻을 수 있었다.

• Journal of Korea Soil Environment Society
• /
• v.3 no.2
• /
• pp.101-114
• /
• 1998

Soil vapor extraction (SVE) is known to be an effective process to remove the contaminants from the soils by enhancing the vaporization of organic compounds using forced vapor flows or applying vacuum through soils. Experiments are carried out to investigate the effects of the organic contaminants, types of soils, and water contents on the removal efficiency with operating time. In the study, simulated soils include the glass bead which has no micropore, sand and molecular sieve which has a large volume of micropores. As model organic pollutants, toluene, methyl ethyl ketone, and trichloroethylene are selected. Desorption experiments are conducted by flowing nitrogen gas. Under the experimental conditions, it is found that there are linear relationships between logarithm of removal efficiency and logarithm of number of pore volumes. The number of pore volumes are defined as the total amount of air flow through the soil column divided by the pore volume of soil column. For three organic compounds studied, the removal rate is slow for no water content, while the number of pore volumes for removal of organic compounds are notably reduced for water contents up to 37%. For the removal of dense organic compound, such as trichloroethylene, a large number of pore volumes are needed. Also, the effects of the characteristics of simulated soils on the removal efficiency of organic compounds are studied. After the characterization of soil surface, porosity of soil columns and types of contaminants, the results could provide a basis for the design of SVE process.

• Food Engineering Progress
• /
• v.23 no.2
• /
• pp.118-124
• /
• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Resources Recycling
• /
• v.9 no.2
• /
• pp.40-45
• /
• 2000

Low density ceramic supporter was prepared by using fly ash as a starting mterial with borax or glass powders. Also the wheat powders were used by 30 wt% to increase the initial porosity of the supporter. The density of the supporter decreased as the amount of borax increased. The bulk density of $0.79g/\textrm{cm}^3$ and the apparent density of $1.10g/\textrm{cm}^3$ were obtained when the fly ash with 15% of borax was sintered at $1160^{\circ}C$ for 15 minutes. The density also decreased as the plate glass powders past through $212\mu\textrm{m}$ size were mixed. When the fly ash with 12% of glass powder was sintered at $1280^{\circ}C$ for 10 minutes, the bulk and apparent density were $0.90g/\textrm{cm}^3$ and $1.00g/\textrm{cm}^3$, respectively.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.37-46
• /
• 2009

The purpose of this study is to investigate if Korean wheat flour(KWF) can be used a sourdough ingredient. Gluten contents, pH levels, TTA levels, fermentation rates, mixograph, crumbScan and sensory evaluation were analyzed. The pH levels of sourdough starters ranged from 4.0 to 4.5 throughout all kinds of KWF, and they proved to be available as a sourdough starter. KWF 5 and KWF 6 showed the higher fineness and elongation of crumb grain than any other kind of Korean wheat flour, which were considered appropriate for making bread. KWF 6 scored good mark in the sensory evaluation for texture of crumb and color of crust among all kinds of KWF. In conclusion, although the sourdough bread with sourdough starter SF of bread flour showed the best result in the evaluation, KWF 6 was considered as a good sourdough starter since the result was shown better than CON.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.1-15
• /
• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• Korean Chemical Engineering Research
• /
• v.58 no.4
• /
• pp.618-623
• /
• 2020

Spherical phenolic resin beads were synthesized by suspension polymerization at 98 ℃ from phenol, ortho-cresol, formaldehyde, with triethylamine as a basic catalyst, and spherical phenol-cresol copolymer resin beads with relatively low crosslinking density as well. Phenol reacts with formaldehyde at two ortho- and one para- positions to form a crosslinked structure, but ortho-cresol instead of phenol reduces the crosslinking density during copolymerization due to the methyl group at a ortho- position. As a result, spherical phenol-cresol copolymer beads showed more shrinkage with decreasing apparent density compared to the spherical phenol beads when carbonized at 700 ℃ under nitrogen. As the molecular weight of the cresol oligomer increases, the pore radius of the carbonized copolymer beads decreases, which is consistent with the density and shrinkage results. It was confirmed that the characteristics such as density decrease, shrinkage, yield and so on during carbonization can be controlled by controlling the degree of crosslinking of the spherical phenolic resin particles with cresol.

• Proceedings of the Korea Hospitality Industry Research Society Conference
• /
• 2005.11a
• /
• pp.134-146
• /
• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat flour, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SP fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.