• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.1335-1336
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• 2013

• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.1
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• pp.132-141
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• 1992

The critical condition for onset of Benard convection with variable viscosity .nu.=.nu.$_{0}$exp(-CT) has been obtained using a linear stability theory. The bottom wall is rigid while the upper surface may be either free or rigid. The two boundaries are subject to convective heat transfer. The critical Rayleigh numbers are presented up to maximum viscosity ratio of 3000. It is greater for smaller upper and/or lower surface Biot numbers. Its dependence on the viscosity ratio is complicated. However, a simple sublayer theory is found to be applicable for extremely large viscosity ratio. In such cases, the critical Rayleigh number and the critical wave number are functions of viscosity ratio and lower surface Biot number.r.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.224.2-225
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• 2003

흑미죽의 저장성을 조사하기 위하여 알루미늄 접착 플라스틱 백에 배합된 흑미죽의 원료들을 밀봉하여 121$^{\circ}C$에서 20, 30, 40분간 호화와 동시에 가열 살균시킨 뒤 냉각시켜 온도 4$0^{\circ}C$, 습도 58%의 저장고에 3개월 동안 저장하면서 15일 간격으로 관능검사와 물리적 변화를 조사하였다. 맛, 경도, 점성, 색깔, 향, 전반적 기호도 등 관능적 품질은 각각의 저장 15일 후가 가장 좋았으며 그 후로는 점차적으로 약간 떨어지는 경향을 나타내었다. 온도에 따른 차이는 20분간 가열 살균한 것이 제조 직후에는 다른 처리구 보다 약간 떨어졌으나 저장 15일 후부터는 처리구간에 큰 차이를 보이지 않았다. 점도는 세 처리구 모두 제조 직후에 가장 낮았는데 그 후로 저장 60일 까지 서서히 증가하다가 다시 점점 떨어지는 경향을 나타냈다. 가열살균 온도에 따른 처리구에 있어서 점도의 차이는 크지 않았다. 색도는 저장기간 동안에 L값은 점점 낮아지는 반면에 a값과 b값은 점차적으로 증가하는 경향을 나타내었으나 가열 온도에 따른 처리구간에 색도의 차이는 그다지 크지 않았다.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Korean Journal of Food Science and Technology
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• v.35 no.1
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• pp.33-37
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• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• 한국전산유체공학회:학술대회논문집
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• 2011.05a
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• pp.96-99
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• 2011

Fiber coatings are essential in optical fiber manufacturing, since they provide the protective layers from the surface damages and the adequate fiber strength. Flow and temperature fields of coating liquid in a fiber coating applicator are numerically investigated by using a commercial CFD software. The main focus of this computational study is on the thermal effects by viscous dissipation and the effects of coating supply temperature on the final fiber coating thickness. The numerical results reveal that the thermal effects play a major role in the high-speed optical fiber coating process and give substantial influences on the determination of coating thickness. Changing the supply temperature of coating liquid is found to relieve the radial variation of coating liquid viscosity in the coating die and it can be an effective way to control the fiber coating thickness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1193-1199
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• 2003

As a result of resistant starch yield depending on heating temperature, moisture content, storage temperature and heating-cooling cycle with RSM (response surface methodology), high amylose corn starch (46%) was appeared higher than normal corn starch in the yield (22%). At the high amylose corn starch, optimum conditions for resistant starch formation were 6 times of heating-cooling cycle, 108$^{\circ}C$ heating temperature and 67% moisture content at the 2$0^{\circ}C$ storage temperature, which resulted in 25% yield with these experiment conditions. Affecting factor for the resistant starch formation was arranged according to heating -cooling cycle, moisture content, heating temperature and storage temperature. Raw corn starch granule was destructive and appeared a porous reticular structure by the resistant starch formation. Color became dark and increased yellowness by caramelization during heating processing. Heating-cooling processing was the result of decreased hardness, cohesiveness, springiness and gumminess.

• Proceedings of the Acoustical Society of Korea Conference
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• 1998.06c
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• pp.235-238
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• 1998

파이프의 양 끝단에 심한 온도구배가 형성될 때 음향이 발생한다는 사실은 이미 알려진 사실이다. 본 연구는 열구동식 열음향냉동기를 구현하기 위해서 1단계로 열원에 의한 음향발생을 달성하고자 했다. 이를 위해 1/4 파장의 열음향 발생장치를 설계 및 제작하여 실험에 사용하였다. 열음향 발생기는 직경 3cm, 길이 16cm의 공명관에 가열부, 박판집적체, 고온부 및 저온부의 열교환기로 구성되며 발생음의 기본주파수는 520Hz로 설계하였다. 고온부를 38$0^{\circ}C$로 가열한 결과 열음향발생기의 개구부로부터 1m 떨어진 곳에서 최초 음압측정값이 약 112dB, 음향출력으로 약 1와트에 해당하는 값을 얻었다. 박판집적체에 급격한 온도구배가 형성되면서 주변의 기체가 자발적인 진동을 하여 형성된 음향동력중 일부는 공명관 벽에 흡수되고 일부는 열교환기에서 점성에 의해 소산된다. 따라서 실제로 음향으로 변하는 부분은 이들을 감한 부분인데 실험결과 약 53%의 음향 생성효율을 달성했으며 이는 스위프트 등이 얻었던 결과보다 우수하다.

• Journal of Energy Engineering
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• v.12 no.1
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• pp.29-34
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• 2003

Thermo-acoustic waves can be generated in a compressible fluid by rapid heating and cooling near the boundary walls. These phenomena are very important mechanism of heat transfer in the space environment in which natural convection does not exist. In this study, the generation and transmission characteristics of thermo-acoustic waves in an air filled enclosure with rapid wall heating are studied numerically. The governing equations were discretized using control volume method, and were solved using PISO algorithm and second-order upwind scheme. For the stable solution time step were considered as t=1$\times$$10^{-9}$ order, and grids are 50$\times$800. The induced thermo-acoustic wave propagates through the fluid until it decays due to viscous and heat dissipation. The wave showed sharp front shape and decreased with long tail.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.257-264
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• 1982

In the present stud changes of some chemical and physical properties of a soybean oil, aerated at 120 ml/min through a porous gas distributor and oxidized at $45^{\circ}C{\sim}180^{\circ}C$, was investigated. The results of the study were as follows: The peroxide, thiobarbituric acid, and iodine value of the soybean oil which was aerated at 120 ml/min increased rapidly as oxidation temperature exceeded over $80^{\circ}C$. The acid value of the oil increased very rapidly as the oxidation temperature passed over $160^{\circ}C$. The content of the unsaturated fatty acid of the oil decreased considerably as the oxidation temperature exceeded over $80^{\circ}C$, whereas that of the saturated fatty acid did not change appreciably. This related well to the changes of the iodine value of the oil subjected to the same experimental conditions. The viscosity and refractive index of the oil increased rapidly as the oxidation temperature passed over $180^{\circ}C$. The following linear relationship hold for the viscosity and refractive index of the oil in the present study. $$V=Aexp({\frac{E}{RT}})$$ where V=viscosity(poise), A=constant, E=activation energy for viscous flow, R=gas constant, T=oxidation temperature$(^{\circ}K)$. The following relationship also hold for the viscosity and refractive index$({n^{20}}_D)$ of the oil at the present experimental conditions. $${n^{20}}_D=1.4614+7.333{\times}10^{-5}t+2.9612{\times}10^{-3}\;InV$$ where t=temperature$(^{\circ}C)$ at which the viscosity was measured.