• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.19-23
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• 2010

Injection characteristics of a kerosene swirl injector of liquid rocket engine operating at supercritical environment have been investigated. Kerosene surrogate models are proposed to model the kerosene properties. Turbulent numerical model is based on large eddy simulation and contains Soave modification of Redlich-Kwong equation of state and Chung's model. Numerical analysis results at supercritical environment are compared with the one at transcritical condition. Differences of density and viscosity are analyzed at both liquid film and core gas in the swirl injector.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.424-431
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• 2007

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

• Food Science and Preservation
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• v.12 no.6
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• pp.578-582
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• 2005

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.

• Journal of the Korean Geotechnical Society
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• v.24 no.5
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• pp.107-115
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• 2008

This paper is performed to examine the effect of creep during the primary consolidation and the applicability of the Yin's EVP (Elasto-Visco-Plastic) model. In ordinary consolidation theories using the elastic model, the primary consolidation process can be expressed but the secondary consolidation process cannot. It is due to the viscosity, which can express the secondary consolidation, and is sometimes related to the scale effect (difference of the thickness of clay layer between laboratory sample and field condition) such as hypotheses Type A and Type B shown by Ladd et al. (1977). Usually, the existence of the creep during the primary consolidation has been conformed and the Type B is well acceped. On the other hand, from the large-scaled consolidation tests the intermediate characteristic between Type A and Type B was proposed as Type C by Aboshi (1973). In this study, to clarify the effect of creep on the settlement-time relation during the primary consolidation in detail, Type B consolidation tests were performed using the separate-type consolidation test apparatus for a peat and clay. Then the test results were analyzed by using Yin's EVP Model (Yin and Graham, 1994). In conclusion, followings were obtained. At the end of primary consolidation, the compression for the subspecimens should not be the same because of the difference of the excess pore water pressure dissipation rate. And the average settlement measured by the separate-type consolidometer coincides with the analyzed one using the Yin's EVP model. As for the dissipation of the excess pore water pressure, however, the measured excess pore water pressure dissipates faster compared with the Yin's model.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.128-134
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• 2000

Cysteine, a thiol group-containing reducing agent which is known to relax the strain and increase the viscosity of dough, was added to Korean and imported wheat flour noodles to investigate the effect on the properties of raw, dried, and cooked noodles and to determine the optimum cooking time and amount to improve the color of noodles. Addition of cysteine up to 1% of flour (8.25 mmole/100 g flour) was not effective in increasing the brightness of raw and dried noodles and in changing the water activity of dried noodle. However, cysteine improved the brightness of cooked noodle made of both Korean and imported wheat flours. Also, there were notable differences in cooking and sensory properties of cysteine-added cooked noodles such as less firm and stickier texture due to the extraction of organic compounds into broth. When the noodles were cooked for their optimum cooking time, no difference was noticed in the texture and overall preference regardless of the addition of cysteine. Overall, the addition of 1 % cysteine increased the brightness of cooked noodles and reduced the cooking time.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.129-134
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• 2002

Julpyun(traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color, Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.

• Korean Chemical Engineering Research
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• v.48 no.3
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• pp.397-400
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• 2010

The interfacial hydrodynamic issues in the screen printing are experimentally investigated by using model inks that are prepared by dispersing alumina nanoparticles in water. The printing patterns of the inks that are passed through differing geometrical shapes of screen on solid surfaces with differing wettability are not solely determined by the pattern on the screen. The dynamic contact angle cannot solely explain the physics of the problem, either. The difference between the screen and printing patterns was not the same for concave and convex corners. Especially the elasticity of ink affects the edge shape.

• Proceedings of the Korea Water Resources Association Conference
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• 2008.05a
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• pp.2175-2178
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• 2008

본 연구에서는 전면에 투과성 구조물이 위치한 직립케이슨 및 유공케이슨에 대해 수치모의를 실시하여 케이슨의 형태 및 투과성 구조물의 존재유무에 따른 반사율의 감소효과에 대하여 알아보았다. 수치모의에 사용된 모델은 비압축성 점성유체에 대한 복잡한 자유수면 변위의 표현이 가능한 VOF법을 적용하여 Navier-Stokes 방정식을 보다 정확하게 해석하는 CADMAS-SURF(수치파동수로)를 사용하였다. 상기 구조물에 규칙파를 입사하여 반사율을 산정한 결과 주기에 따라 차이가 있지만, 직립케이슨만이 존재하는 경우에 비해 직립케이슨 전면에 투과성 구조물이 위치한 경우 대략 5%정도의 반사율 감소효과를 얻을 수 있었고 유공케이슨만이 존재하는 경우에 비해 유공케이슨과 투과성 구조물이 조합 된 경우에는 20%이상의 감소효과를 얻을 수 있었다. 따라서, 방파제 전면에 위치한 구조물에 대한 반사파의 피해 감소 및 항만 내부 정온도를 고려한 안벽의 시공이 요구되어 질 경우에 투과성 구조물은 직립케이슨과의 조합보다는 반사율을 상대적으로 크게 감소시킬 수 있는 유공케이슨과의 조합이 적절함을 알 수 있었다.

• Geotechnical Engineering
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• v.12 no.4
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• pp.101-114
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• 1996

In this study, the characteristics of bearing capacity and deformation of intermediate soils are investigated through centrifuge tests. The experimental parameters are footing width, initial stress condition of soils and relative loading rate defined relationship of loading rate and permeability of soils. It is examined that loading rate influences on the bearing capacities and deformations. Based on the test results, some problem of existing specification are introduced in the view of related loading rates and load intensities. Especially it is showed that load intensities magnitude rlre reversed in the same settlement ratio(s/B(%)), due to partial drained effect as well as loading rates in undrained con dition based on the excess pore pressure and deformations measured under loading.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2000.05a
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• pp.386-391
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• 2000

Due to its characteristics of acoustic wave energy absorption, punched structures are generally applied on the wall of anechoic room. When the acoustic wave propagates through the punched plates, its energy dissipates into thermal energy by flow separation induced from the viscosity of acoustic media. The acoustic pressure difference between the for-side and the aft-side of punched plate ran be represented by the sum of drag term proportional to square of velocity and inertia term proportional to acceleration. The way to get the coefficients of the terms by an experiment or relatively simple calculation is introduced.