• Journal of the Korean Geosynthetics Society
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• v.16 no.2
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• pp.97-107
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• 2017

Recently, there have been a lot of incidents related to ground sinks in urban areas, but restoration work is complicated and inconvenience due to on-site control, and particularly, grouting and soil filling are generally applied as recovery measures, but when the grouting or the soil filling is carried out, material segregation phenomenon occurs in the ground or a lot of restoration amount is often required, depending on the state of sinks and the existence of groundwater under the ground and the soil can be lost due to the flow of the ground water, and thus the purpose of this study is to develop a pouch-type filler applied to a trenchless method for emergency reinforcement of the ground sinks with the aim of quick recovery of the ground sink in urban areas, and as a result, it was confirmed that compression strength and the expansion ratio were different according to the temperature of ground water and the compression strength and the expansion ratio could be controlled by mixing alumina powder.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Journal of the Korean Society of Safety
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• v.36 no.5
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• pp.1-9
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• 2021

With the convergence of the information and communication technologies, a new age of technological civilization has arrived. This is the age of intelligent revolution, known as the 4th industrial revolution. The 4th industrial revolution is based on technological innovations, such as robots, big data analysis, artificial intelligence, and unmanned transportation facilities. This revolution would interconnect all the people, things, and economy, and hence will lead to the expansion of the industry. A high-density, high-capacity energy technology is required to maintain this interconnection. As a next-generation energy source, lithium-ion batteries are in the spotlight today. However, lithium-ion batteries can cause thermal runaway and fire because of electrical, thermal, and mechanical abuse. In this study, thermal runaway was induced in 72.5 Ah NCM pouch-type lithium-ion batteries because of thermal abuse. The surface of the pouch-type lithium-ion batteries was heated by the hot plate heating method, and the effect of the rate of increase in the surface temperature on the thermal runaway trigger time was analyzed using Minitab 19, a statistical analysis program. The correlation analysis results confirmed that there existed a strong negative relationship between each variable, while the regression analysis demonstrated that the thermal runaway trigger time of lithium-ion batteries can be predicted from the rate of increase in their surface temperature.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.613-618
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• 2021

The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

• Journal of the Korean Electrochemical Society
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• v.25 no.3
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• pp.119-124
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• 2022

Because high power with large size cell is used for the battery pack of hybrid electric vehicles and electric vehicles (HEV and EV), average temperature in a battery cell is the important criteria of the thermal management of the battery pack. Furthermore, fast charging technology is required to reduce battery charging time. Since battery pack performance and lifespan are deteriorated due to the heat of cells and electronic components caused by fast charging, an effective cooling system is required to reduce performance deterioration. In this study, a cooling system and module design applied to a pouch-type for fast charging battery cell are investigated, and the cooling performance that can maximize the efficiency of the battery was analyzed. The result shows that the vapor chamber cooling system has better cooling performance, the temperature drop in the module was 5.82 ℃ compared with aluminum cooling plates.

• Journal of the Korean Society of Marine Environment & Safety
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• v.29 no.2
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• pp.223-229
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• 2023

Seawater batteries are next-generation secondary batteries that use seawater as a cathode. They utilize marine resources to provide competitive prices, high eco-friendliness, and a structure suitable for marine applications. Based on these advantages, pouch types and prismatic types have been studied and developed assuming natural seawater exposure. However, because of the electrical characteristics of the secondary battery, its capacity and internal resistance vary depending on the use environment. These characteristics are not only utilized for predicting the life of a battery but also have a direct effect on the capacity and power suitable for a specific situation. Therefore, the internal resistance was analyzed in this study by measuring the capacity depending on the seawater battery use environment and the state-of-charge-open-circuit-voltage measurement method.

• Journal of Oriental Neuropsychiatry
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• v.28 no.3
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• pp.231-248
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• 2017

Objectives: This study evaluates anti-stress and sleep-inductive effects of Dongshingihyeolyangsubang (DSGYSB) on rats induced by chronic mild stress (CMS). Methods: Twenty-five healthy rats were randomly divided into five groups: normal, CMS (Control), DSGYSB50, DSGYSB100, and DSGYSBS200. All rats except the normal group were exposed to unpredictable stress conditions such as water deprivation, empty bottles, and forced treadmill. A week after starting the experiment, rats in DSGYSB50, DSGYSB100, and DSGYSB200 groups were fed orally with water once a day for two weeks. Then blood samples were taken from the rats for analysis of complete blood count, AST, ALT, and glucose. Noradrenaline, corticosterone, serotonin, GABA and melatonin were measured by ELISA kit. BDNF, CREB, TrkB and $TNF-{\alpha}$ were measured by RT-PCT. Results: In Noradrenaline contents, the DSGYSB200 group revealed significant decrease compared to the control group. In corticosterone contents, the DSGYSB200 group revealed significant decrease compared to the control group. In serotonin contents, the DSGYSB200 group revealed significant increase compared to the control group. In GABA contents, the DSGYSB50, DSGYSB100, and DSGYSB200 groups revealed significant increase compared to the control group. In the activity of BDNF, the DSGYSB50, DSGYSB100 and DSGYSB200 groups revealed significant increase compared to the control group. In the activity of CREB, the DSGYSB100 and DSGYSB200 groups revealed a significant decrease compared to the control group. In the activity of TrkB, the DSGYSB100 and DSGYSB200 groups revealed significant decrease compared to the control group. In the activity of $TNF-{\alpha}$, DSGYSB100 and DSGYSB200 groups revealed significant decrease compared to the control group. In glucose contents, the DSGYSB100 and DSGYSB200 groups revealed significant decrease compared to the control group. In the leukocyte changes, white blood cells, neutrophil, lymphocytes, and monocyte significantly increased in the DSGYSB100 and DSGYSB200 groups than the control group. In the erythrocyte changes, hemoglobin significantly increased in the DSGYSB200 group than the control group. Conclusions: Results suggest that Dongshingihyeolyangsubang has anti-stress and sleep-inductive effects on rats induced by CMS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.1018-1025
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• 2017

The present study collected 18 kinds of commercially circulated liquid Sansuyu (Corni fructus) in pouch form and conducted comparative analysis on markings and physicochemical characteristics in order to utilize this information as a base material for the development of Sansuyu liquid products. The most abundant valid substance was morroniside, followed by loganin and cornin, in that order. Total concentration of valid substances in Cornus fruit products produced in the Gurye region was 168.50 mg/100 g, which was significantly higher than the overall average of 130.89 mg/100 g. There were seven (1st) and seven (2nd) kinds that contained more morroniside than the overall average, six (1st) and four (2nd) kinds with more loganin than the overall average, and eight (1st) and one (2nd) kinds with more cornin than the overall average. There were also five types in which no loganin was detected. There were significant differences in the valid substances of most products according to production period. Overall, these results show that processing method standardization research on extraction conditions is needed to produce liquid Sansuyu products of excellent quality.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.150-154
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• 1990

Various sterilization temperatures $(110^{\circ}C,\;120^{\circ}C,\;130^{\circ}C)$ and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at $130^{\circ}C$ and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at $130^{\circ}C$. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at $130^{\circ}C$.

• Food Science and Preservation
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• v.16 no.2
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• pp.172-178
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• 2009

This study investigated the quality characteristics of red ginseng extracts prepared using alkaline water. The principal extract mineral was calcium, at 61.73-180.63 mg%, and alkalinity increased as the ionization minerals concentration rose. Alkaline red ginseng extracts(AKRGEs) 3, 6, and 9 were found to have pH values of 4.9-5.0, to be of 3.03-3.43 degrees of $^{\circ}Brix$, with soluble solid contents of 2.33-2.60%(w/v). Extract 3 was brown in color, thus similar to that of(conventional) red ginseng extract(RGE). The calcium contents and alkalinity levels of AKRGE 6 and AKRGE 9 were approximately 18-29-fold and 5-11-fold higher, respectively, than those of RGE and five commercial samples of red ginseng. AKRGEs showed lower crude saponin contents than did RGE, but ginsenoside contents did not differ significantly between RGE and AKRGEs. The DPPH-assayed free-radical and superoxide radical scavenging activities of AKRGEs were 12-13% and about 20%, respectively, thus similar to those of RGE. In sensory evaluation tests, AKRGE 3 and 6 were less bitter and better in overall quality than was RGE.