• Journal of the Korean Society of Tobacco Science
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• v.25 no.2
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• pp.95-102
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• 2003

To get the informations of quality uniformity of threshed burley tobacco produced from 1997 to 2001 and processed at various leaf processing factories, chemical constituents contents and coefficient of variation(C.V.) were analysed. The average chemical constituents contents of 12 grades during 5 years ranged as follows; nicotine 1.76～2.66%, total nitrogen 4.15～4.80%, crude ash 21.6～22.4% and chlorine 1.08～1.20%. The variations of chemical constituents contents among crop years was higher in nicotine while lower in crude ash. The nicotine content of upper leaves were influenced negatively by rainfalls, while total nitrogen content were influenced positively by air temperature and sunshine hours during July. The C.V. of chemical content in same grade was higher in chlorine and nicotine while lower in crude ash. The ratio of C.V. among leaf tobacco processing factories/C.V. of total sample in same grade was high in nicotine. To reduce the C.V. of chemical constituents, it is recommendable to thresh the leaf tobacco at one processing factory. When the leaves being processed at one factory, the decreasing effect of deviation was higher in nicotine, particularly.

• Journal of Biosystems Engineering
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• v.26 no.4
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• pp.355-362
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• 2001

Uniform application of agri-chemicals will improve orchard pest management. An air-blast(orchard) sprayer designed for vineyards has been used: however, few research on the uniformity and coverage of the sprays has been reported. Distributions of spray coverage were measured with artificial targets and analyzed to enhance the efficiency of spray application. A structure was built to place water sensitive papers, sampling spray droplets blasted from the orchard sprayer. The sampling cards were collected from five directions at three distances (2.5, 3.0 and 3.5m) for two fan speeds (2,075 and 3,031 rpm), and analyzed using an image analysis system. The distribution of the coverage percent area did not follow the wind velocity pattern. The coverage by the low fan speed was more uniform and higher than that by the higher fan speed. The coverage percent area decreased with an increase of distance. The distribution of droplet density was similar to that of coverage. However, the coverage contribution by smaller droplets became more significant as the distance increased. The upward blasting distance was limited within 3m, but the limit to the ground level was expanded the distance more than 3.5m because of the concentrated droplets.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.198-208
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• 2017

Purpose: To improve the quality of basic gluten-free rice bread composed of white rice flour, salt, sugar, yeast, skim milk powder, olive oil, and water, the effects of transglutaminase (TGase), whey protein (WP), propylene glycol alginate (PGA), and hydroxypropylmethylcelluose (HPMC) were investigated. Methods: TGase, WP, PGA, and HPMC were added to rice flour cumulatively. The pasting properties of rice flour blends as well as volume, shape, color value, textural properties and sensory evaluation of basic rice bread (RB1) RB1+TGase (RB2), RB1+TGase+WP (RB3), RB1+TGase+WP+PGA (RB4), and RB1+TGase+WP+PGA+HPMC (RB5) were compared. Results: Consistency of rice batter increased upon addition of TGase, WP and PGA, and RB3 and RB4 had higher specific volumes than others. PGA improved volume, crumb air cell uniformity, and resilience but lowered elasticity and moistness of RB. HPMC increased, hardness, moistness and softness, and slightly reduced volume. Conclusion: Therefore, it is suggested that hydrocolloids, PGA and HPMC may be necessary to improve volume, crumb structure, textural properties and overall eating quality of gluten-free rice bread.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.63-67
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• 2001

The bread added Lycii Fructus concentrate(10%) had a lightly dark surface with regard to the lightness of bread, especially Lycii Fructus experiment group was inclined to show low level in yellow chromaticity. The bread texture added Lycii Fructus concentrate was 163.3(g/㎠) in control group. The bread texture added Lycii Fructus concentrate(5%), Lycii Fructus concentrate(10%) was 152.9(g/㎠), 152.6(g/㎠) respectively in control group. In other words, from the result of its hardness, The bread texture added Lycii Fructus concentrate was more soften. The Sensual characteristic of bread added Lycii Fructus concentrate had significant differences in the items concerning the chromaticity, the swelled extent, the uniformity of air space, the flavorless, the softness, the sweetness, the bitter, the preference of bread. In the other hands, this researcher observed its added bread to the naked eye at room temperature(20$\^{C}$). Therefore, there observed with or without yeast in characteristics of stored bread, No yeast had ever been found over whole group for 6 days from the manufactured data. In the 8th days from the stored date, yeast began to be found in the whole group. Into the bargain, this researcher knew that the bread texture added Lycii Fructus concentrate(10%) generated yeast considering it added Lycii Fructus concentrate(10%).

• Proceedings of the SAREK Conference
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• 2008.11a
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• pp.151-156
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• 2008

Water flow characteristics of an apartment complex consisting of 12 buildings and 635 units in total have been investigated numerically. The complex incorporates two zone booster pump water supply system, and some units have pressure reducing valves in them. Input data to a commercial code Flowmaster7 include survey results on the water usage for the last three years, dimension of the water supply system and its operation condition, etc. Calculated static pressures at the inlet of all units are compared with their design and measured counterparts, and they agree quite well with each other. Then, the pressure distributions and volumetric flow rates at all 635 units are estimated. Flow balancing is also attempted by varying the ratio of angle valve of each unit to improve the non-uniformity of flows.

• Journal of the Korean Society of Safety
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• v.23 no.5
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• pp.7-14
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• 2008

The temperature distribution in a surface of diesel particulate filter(DPF) was measured using an infrared temperature camera. In order to regenerate the DPF, five partitioned electric heaters were used for heating the ceramic filter. The five partitioned heaters were switched on/off with some time interval one the other. The surface temperature distribution in the ceramic filter and electric heaters were measured with varying both the electrical power supply to the heaters and the mass flow rate of the air supply from a blower. The higher mass flow rate in the DPF system enhanced the uniformity in the surface temperature distribution of the ceramic filter due to effective convection heat transfer. The flow in the monolith ceramic structure of the DPF move mainly in the axial direction, which could be identified from the surface temperature of the ceramic filter.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.695-703
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• 2014

Daebong persimmon puree (DPP) prepared from removing the astringency of persimmon was used as a substitute for water when making the dough of white pan bread using domestic wheat flour, and the resulting, quality characteristics were investigated. The moisture content of DPP was 96.69%, and the dough was made by various levels of substitution of DPP for water (0, 10, 30, 50 and 100%). During fermentation, the expansion power of the dough decreased with increasing DPP levels (p<0.05). The volume, specific volume, baking loss, and the L and ${\Delta}E$ values of the crust and crumb of the breads also decreased with increasing DPP levels. The hardness and chewiness of the bread containing 100% DPP (without water) showed the highest values, but the springiness, cohesiveness and resilience showed the opposite trends. In the difference tests, all attributes except air cell uniformity were significantly different (p<0.05). Bread made with 100% substitution of DPP for water achieved the highest scores for flavor, taste and overall acceptability.

• Proceedings of the SAREK Conference
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• 2006.06a
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• pp.854-859
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• 2006

This study aims to evaluate the effect on indoor environment by the application of the shading device on winter season. Therefore, thermal and visual experiments were conducted at two side-by-side mock-Lip test cells which were equipped with the shading device(venetian blind & roll blind) at interior and exterior side of the window. The results of this study are as follows: 1) At night of winter, the shading device can prevent internal heat from going out. 2) Exterior shading device is more effective in winter as well as in summer. 3) At daytime of winter, the shading device can provide the uniformity of illuminance, and the interior shading device is more effective.

• Journal of the Korean Society of Visualization
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• v.17 no.1
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• pp.85-92
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• 2019

Numerical visualization is conducted to confirm the variation of flow characteristics and pressure drop by the shape of channels on the cathode flow path in hydrogen fuel cells for unmanned aerial vehicles(UAVs). Generally, a light-weight fan is commonly used rather than a heavy air compressor at UAVS. However, in case of blower fan, a large pressure drop in the flow path causes the blocking of the oxygen supply to the fuel cell. Therefore, the uniformity of flow inside the cathode has to be achieved by changing the shape of the cathode. The flow channel, the duct shape, and the diameter of the fan are changed to optimize the flow path. As a result, it is confirmed that the optimal flow path can decrease the velocity difference between the center and outer flow by 1.8%. However, It should be noted that the channel size can increase the pressure drop.

• Journal of the Semiconductor & Display Technology
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• v.20 no.3
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• pp.22-26
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• 2021

Thin-film encapsulation (TFE) technology is most effective in preventing water vapor and oxygen permeation in the organic light emitting diodes (OLED). Of those, a laminated structure of Al₂O₃ and MgO were applied to provide efficient barrier performance for increasing the stability of devices in air. Atomic layer deposition (ALD) method is known as the most promising technology for making the laminated Al₂O₃/MgO and is used to realize a thin film encapsulation technology in organic light-emitting diodes. Atomic layer deposited inorganic films have superior barrier performance and have advantages of excellent uniformity over large scales at relatively low deposition temperatures. In this study, the control system of the MgCP₂ precursor for the atomic layer deposition of MgO was established in order to deposit the MgO layer stably by the injection time of second level and the stable heating temperature. The deposition rate was obtained stably to be from 4 to 10 Å/cycle using the injection pulse times ranging from 3 to 12 sec and a substrate temperature ranging from 80 to 150 ℃.