• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 2010.10a
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• pp.302-307
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• 2010

본 연구는 최적설계 기법의 하나인 다구찌 방법을 이용하여 소방용 스프링클러 배관용 밀봉부에 대한 유한요소해석을 수행하고, 이를 통하여 소방용 배관의 밀봉안전성을 확보하고자 한다.

• Nuclear industry
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• v.20 no.6 s.208
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• pp.52-54
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• 2000

• The monthly packaging world
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• s.123
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• pp.88-92
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• 2003

• Korean Journal of Agricultural Science
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• v.13 no.1
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• pp.130-138
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• 1986

In order to obtain the basic data for development of raw pepper homogenates as instant spice, effects of preservatives, packaging materials, storage temperature and period on chemical components of raw pepper homogenates were investigated during storage after sealing up. The results are as follows: 1. Raw pepper homogenates added 15% sodium chloride was effective prominently than raw pepper homogenates on residual contents of acidity, capsanthin and capsaicin. 2. P. V. D. C film was effective than P. E film in sealing of raw pepper homogenates. 3. Decomposition of capsanthin was exceeded at high temperature during the sealed storage of raw pepper homogenates and decomposition of capsaicin was accelerated at initial stage of storage and also it was decreased prominently by adding of sodium chloride. 4. Decomposition of vitamin C during the storage was exceeded at high temperature and it was prominently suppressed by adding of sodium chloride. 5. Increase of total viable cell count and lactic acid bacteia count was prominently suppressed by adding of sodium chloride and its difference for storage temperature was disregarded.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.112-112
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• 2018

산마늘은 마늘과 같이 독특한 향이 있어 입맛을 돋우며 웰빙식품으로 3월 중순에서 5월초에 채취하여 생채로 쌍을 먹거나 김치, 절임으로 생산되어 판매된다. 산마늘의 부가가치 향상을 위하여 살균소독 세척과 소포장용 필름포장방법을 구명하고자 본 실험을 수행하였다. 산마늘을 살균소독 세척수(수돗물, 0.2% 구연산 침지 후 50% 에탄올 분무처리)로 2분 세척하고 원심탈수 후, 포장필름은 $30{\mu}m$ oriented polypropylene (OPP), $30{\mu}m$ OPP 필름을 기본재료로 산소투과율 $5,000cc/m^2{\cdot}day{\cdot}atm$ (OPP_5)로 조정한 필름, $30{\mu}m$ micro perforated polypropylene (MPP) 필름에 밀봉하고, $30{\mu}m$ OPP필름에 개봉 포장하여 $4^{\circ}C$에서 42일 저장하였다. 산마늘은 구연산 침지 후 에탄올 분무세척 후 세척 전 보다 일반세균수가 1.5 log CFU/g 감소되었으며 수돗물 세척 후는 0.1 log CFU/g 정도 감소하여 수돗물 보다 구연산 침지 후 에탄올 분무에 의해 균수 감소효과가 보다 컸으며 저장기간이 경과한 후에도 그러한 경향은 유지되었다. 저장 35일 후 세척수에 관계없이 OPP 개봉과 MPP 밀봉 포장에서 의해 산마늘의 황화율과 부패율이 높게 나타났으며 OPP 밀봉에서 이취 발생 지수가 OPP_5 밀봉보다 높게 나타났다. 세척 및 포장처리에 의한 종합선도의 제한요인은 황화, 이취 및 부패취 발생 지수로 이를 종합하였을 때 산마늘의 상품성 향상을 위하여 소포장 하는 경우 구연산 침지 후 에탄올 분무 방법으로 세척한 다음 원심탈수하여 OPP_5필름으로 포장하는 것이 품질 향상에 적합하였으며 40일 이상 저장이 가능한 것으로 나타났다.

• Nuclear Engineering and Technology
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• v.24 no.3
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• pp.243-251
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• 1992

Behavior of loop seal formation and clearing during small break loss of coolant accident is investigated using the RELAP5/MOD 2 and /MOD3 codes with the test of SB-CL-18 of the LSIF (Large Scale Test Facility）. The present study examines the thermal-hydraulic mechanisms responsible for early core uncovery including the manometric effect due to an asymmetric coolant holdup in the steam generator upflow and downflow side. The analysis with the RELAP5/MOD2 demonstrates the main phenomena occuring in the depressurization transient including the loop seal formation and clearing with sufficient accuracy. Nevertheless, several differences regarding the evolution of phenomena and their timing have been pointed out in かe base calculations. The RELAP5/MOD3 predicts overall phenomena, particularly the steam generator liquid holdup better than the RELAP5/MOD2. The nodalization study in the components of the steam generator U-tubes and the cross-over legs wiか the RELAP5/MOD3 results in good prediction of the loop seal clearing phenomena and their timing.

• Applied Biological Chemistry
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• v.35 no.2
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• pp.126-131
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• 1992

For the development of kiwifruit storage method applicable to farm level, several quality indicator of kiwifruit(Actinidia chinensis Planch.) were measured during storage at modified atmosphere(MA) conditions(0.04, 0.06, 0.08 and 0.10 mm PE Film). The results obtained from the experiment were as follows. The highest firmness was marked by the kiwifruit kept in 0.06 mm thick film bag and the lowest weight loss was shown in 0.10 mm thick film bag. The largest production of respiratory rate was occured after storage for 30 days. The concentration of $O_2\;and\;CO_2$ in 0.06 mm thick film bag was 2.6% and 3.2% after storage for 60 days, respectively. It could be concluded that the optimum PE film thickness for MA storage of kiwifruit was 0.06 mm.

• Journal of the Korean Magnetics Society
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• v.9 no.2
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• pp.121-126
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• 1999

This paper describes a fabrication of Fe-dispersed hydrophilic magnetic fluid and its application to oil seal in combination with the Nd-permanent magnet. The results are as follows; 1) Using silica coated iron particle of magnetization of 125.5 emu/g (at 10 kOe) and the mean particle size of 100 $\AA$, after multiple adsorption to the surface of silica coated iron particle with oleic acid ion, D.B.S. and T.M.A. ion, hydrophilic Fe-magnetic fluid [70 %(g/∝)Fe, magnetization of 52 emu/g and viscosity of 1450 cp] can be produced by dispersing the iron particle in ethylene glycol solution. 2) The oil seal apparatus consisting of six stages of Nd-permanent magnet (3200 Gauss) and Fe-magnetic fluid [70 %(g/∝) Fe] showed an excellent pressure resistance of 7400 g/$\textrm{cm}^2$ under the gap between shaft and oil seal was 0.2 mm.

• Nuclear Engineering and Technology
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• v.26 no.2
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• pp.225-236
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• 1994

The sudden discharge of the loop seal water, which is present upstream of the SEBIM POSRV, creates large momentum and inertia forces on the downstream of the discharge piping system. This study provides the procedures and results of analysis of the thermal-hydraulic transient in the SEBIM POSRV discharge piping during the valve opening. The analysis is peformed by RELAP5/MOD3. The appropriate modeling of the discharge piping system, SEBIM POSRV opening characteristics, and loop seal water discharge for the RELAP5/MOD3 analysis is suggested. Also performed is the sensitivity study for the selection of proper options for the junction and volume control. flags. The analysis results demonstrate the adequacy of the RELAP5/HOD3 for the thermal-hydraulic transient analysis of the loop seal water discharge of the SEBIM POSRV discharge piping system. From the sensitivity analysis results, it is shown that the smooth area change option with reasonable geometric pressure drop distribution, non-equilibrium option, and proper time step should be selected for loop seal water discharge analysis.

• Food Science and Preservation
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• v.10 no.3
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• pp.284-287
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• 2003

This study was earned out to develop storage method for the keeping freshness with various packing film(Wrap, PE, PP and AF) and storage temperature(l, 3 and 6$^{\circ}C$) of Pholiota adiposa(CBPM-no6) mushroom. The rate of weight loss packed with Wrap film was 3.17％, but AF film was 1.08％ after 18days. As the storage periods, lightness and yellowness of mushroom packed with PE, PP and AF were slightly increased, while Wrap film was decreased. The color of original raw mushroom preserved 3days using Wrap film and 18 days using PE, PP and AF. As storage temperature high, the rigidity of mushroom decreased. Rigidity of mushroom packed with AF film was less change compared with the other film. Freshness degree of mushroom(refer to Minamide method) could preserve for 3 days using Wrap, 6 days using PE, 9 days using PP and 15days using AF film at 1$^{\circ}C$.