• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
• /
• v.18 no.1
• /
• pp.103-111
• /
• 2020

Pulling-type cutting devices, which use a diamond wire saw, have been used generally for cutting concrete structures. In this study, a pushing-type cutting device with a collection cover was developed by overcoming the disadvantages of pulling-type devices. In this device, dry or liquid methods can be selected to cool frictional heat. Operation and leakage tests of the dust generated during the dismantling of a concrete structure were carried out, confirming the suitable operation of the fabricated cutting device; the leakage rate was approximately 1.7%. For a conservative evaluation, the internal dose of workers was estimated in dismantling the core center part of biological shield concrete with a specific activity of 99.5 Bq·g^-1. The committed effective dose per worker was 0.25 mSv. The developed cutting device contributed to reducing radioactive concrete waste and minimizing worker exposure due to its easy installation. Therefore, it can be utilized as a cutting apparatus for dismantling not only reinforced concrete structures but also radioactive biological shield concrete in nuclear power plant decommissioning efforts.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.17 no.6
• /
• pp.187-193
• /
• 2017

In order to investigate the relationship between HIV / AIDS and the malformed entertainment industry caused by the prostitution after the prostitution law, this paper visualizes the number of entertainment industry relative to the population density and the number of infected persons using the R program. Also, let's try to grasp the cause of whether any unexpected variable acts via correlation and whether the numerical value of HIV / AIDS-infected person is high in the vicinity of a secret store due to external factors. therefore, In order to create a healthy society, let us examine the goals and attitudes that we should aim for big data analysis through R, and discuss the areas that need further research in the future.

• Food Science and Preservation
• /
• v.18 no.3
• /
• pp.271-278
• /
• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.22-29
• /
• 2019

This study was carried out using Celluclast 1.5L to increase the content of 2,6-DMBQ and water extractable arabinoxylan in wheat germ extract. Extraction temperatures were 30℃, 45℃ and 60℃. The extraction times were 0, 6, 12, 18, 24 and 30 h. The pH of the extract decreased rapidly from 18 h at 30℃ in both water- and enzyme-treated extracts. 2,6-DMBQ of water- and enzyme-treated extracts increased with the extraction time. At 30-hour extraction time, enzyme-treated extract increased 27.60% at 30℃ extraction temperature than water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 65.03% and 151.05%, respectively. The highest content of water-extractable arabinoxylan was 15.23±0.08 mg/g when the enzyme was treated at an extraction temperature of 60℃ for 30 h. At 30=hour extraction time, enzyme-treated extract increased 7.92% at 30℃ extraction temperature compared to water extraction. Extraction temperatures of 45℃ and 60℃ were increased by 31.20% and 54.38%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.846-852
• /
• 2012

The physical properties of instant puffed rice snacks with non-glutinous, glutinous, and steamed non-glutinous rice were evaluated at different moisture content and puffing temperatures. Raw materials were tempered to 9%, 12%, 15%, and 18% moisture content and puffed at $200^{\circ}C$, $210^{\circ}C$ and $220^{\circ}C$. With the increase in moisture content and puffing temperature, puffed snacks were less bulky. As the moisture content decreased and puffing temperature increased, the whiteness (L) value of puffed snacks decreased, while the redness (a) and yellowness (b) values increased. WSI and WAI were higher with an increase in moisture content and puffing temperature. Instant puffed rice snacks made from non-glutinous, glutinous, and steamed non-glutinous rice showed differences in bulk density, WSI, and WAI, while no difference was found in color values. When the moisture content increased from 9% to 15%, the cells within the products became more uniform and smaller. The instant puffed rice snacks made from glutinous rice showed the smallest and most uniform cell structure.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.5
• /
• pp.899-904
• /
• 2004

The objectives of the experiment were to examine the effects of extrusion process variables on the yield of extruded ginseng extract and to determine the effect of ratio of extruded ginseng extract and microcrystalline cellulose on characteristics of spheronized granules by cold extrusion-spheronization process. Extrusion process variables observed were feed moisture (15, 22, 29%), die temperature (90 110 13$0^{\circ}C$) and screw speed (150 200, 250 rpm). The results showed that moisture content of dried ginseng significantly affected extraction yield (P<0.05). The less moisture content of the feed resulted in the higher yield of the extract. Moisture content of 15%, screw speed of 250 rpm and die temperature of 13$0^{\circ}C$ gave the highest yield of ginseng extract. Mean extraction yield of extruded ginseng using hot water extraction was greatly improved by extrusion process The extract yield of extruded ginseng was 43.5% which was higher than that of red ginseng (38.3%) and white ginseng (29.0%) produced by traditional process. It was possible to make from the mixture of microcrystalline cellulose (200 g) mixed with different concentration of 200 mL solution (0, 5, 20, 30 40 50 60% of ginseng extract with 59.2% dry solid) by using cold extrusion spheronization. When the concentration of ginseng extract Increased, the granulation yield was improved but friability and compression index were reduced. Ginseng extract such as saponin was completely released from spheronized granules in distilled water within 10 min. It can be concluded that spheroniged granule with ginseng extract could be packed in gelatin capsule since granules Possessed proper physical properties and quick release of saponin.

• Food Engineering Progress
• /
• v.14 no.2
• /
• pp.127-134
• /
• 2010

This study was to develop high-nutritious energy bar from extruded hemp obtained by extrusion process. Mixture of rice flour and defatted hemp was extruded at a barrel temperature of 110 and 130$^{\circ}C$, and moisture content of 20 and 25%. Properties of extrudates such as bulk density, expansion index, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI) have been analyzed. The antioxidant potential was determined by the DPPH-radical scavenging assay. The expansion index was the highest in rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content among the other hemp-added extrudates. The WAI was increased with increase in moisture content, while the WSI was increased with increase in barrel temperature. The peak viscosity of rice extrudate had higher valule than those of extrudate added with hemp. DPPH scavenging activity of rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content showed the highest value. Sensory properties, moisture content and color were assessed for quality of energy bar. The color values of the energy bar indicated decreasing L (lightness) and b (yellowness), and increasing a (redness) after 30 days storage at ambient condition. The highest overall acceptable was the energy bar added with rice-hemp extrudate at 130$^{\circ}C$ barrel temperature and 20% moisture content.

• Food Engineering Progress
• /
• v.23 no.4
• /
• pp.283-289
• /
• 2019

This study was performed to determine the effect of psyllium husk addition on the physical properties of rice extrudates. Rice-based formulations mixed with psyllium husk (0, 7, 14 and 21%) were extruded at a die temperature of 140℃, screw speed of 200 rpm, and moisture content of 20%. As the content of psyllium husk increased, expansion ratio decreased, while piece density and specific length increased. Apparent elastic modulus, breaking strength, adhesiveness, and hardness augmented with an elevation in psyllium husk content. Lightness declined as psyllium husk content furthered, while redness, yellowness, and color difference intensified. Water soluble index and water absorption index increased with an increased amount of psyllium husk. In conclusion, the addition of psyllium affected the expansion of extruded rice snack possessing hard texture, small cells, and sticky texture due to higher water absorption during hydration.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.427-433
• /
• 2013

This study was designed to examine changes in the physicochemical properties of extruded corn fibers with different amounts of feed moisture (30, 40, and 50%). The screw speed and die temperature were fixed to 200 rpm and $140^{\circ}C$, respectively. The crude ash, fat, and protein in corn fiber decreased from the extrusion process. The insoluble dietary fiber in corn fibers decreased, while soluble dietary fiber increased at a feed moisture of 30%. The specific length of the extruded corn fiber increased while the specific mechanical energy input, density, breaking strength, and elastic modulus decreased. The water absorption index (WAI) and reducing sugar content of the corn fibers did not significantly change, but the water soluble index (WSI) decreased as the feed moisture content of the corn fiber increased. On the other hand, the WAI of de-starched corn fiber decreased while WSI and reducing sugars increased as the feed moisture content of the corn fiber increased.

• Design & Manufacturing
• /
• v.14 no.2
• /
• pp.56-61
• /
• 2020

Recently, research for machining next-generation micro semiconductor processes and micro patterns has been actively conducted. In particular, it is applied to various industrial fields depending on the machining method in the case of FIB (Focused ion beam) milling. In this study, intends to deal with FIB milling machining technology for ultra-precision diamond tool fabrication technology. Ultra-precision diamond tools require nano-scale precision, and FIB milling is a useful method for nano-scale precision machining. However, FIB milling has a problem of Gaussian characteristics that are differently formed according to the beam current due to the input of an ion beam source, and there are process conditions to be considered, such as a side clearance angle problem of a diamond tool that is differently formed according to the tilting angle. A series of process steps for fabrication a ultra-precision diamond tool were studied and analyzed for each process. It was confirmed that the effect on the fabrication process was large depending on the spot size of the beam and the current of the beam as a result of the experimental analysis.