• Journal of the Korean Institute of Gas
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• v.27 no.3
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• pp.52-58
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• 2023

With the increasing awareness of the importance of carbon neutrality in response to global climate change, the utilization of hydrogen as a carbon-free fuel source is also growing. Hydrogen is commonly used in fuel cells (FC), but it can also be utilized in internal combustion engines (ICE) that are based on combustion. Particularly, ICEs that already have established infrastructure for production and supply can greatly contribute to the expansion of hydrogen energy utilization when it becomes difficult to rely solely on fuel cells or expand their infrastructure. However, a disadvantage of utilizing hydrogen through combustion is the potential generation of nitrogen oxides (NOx), which are harmful emissions formed when nitrogen in the air reacts with oxygen at high temperatures. In particular, for the EURO-7 exhaust regulation, which includes cold start operation, efforts to reduce exhaust emissions during the warm-up process are required. Therefore, in this study, the characteristics of nitrogen oxides and fuel consumption were investigated during the warm-up process of cooling water from room temperature to 88℃ using a 2-liter direct injection spark ignition (SI) engine fueled with hydrogen. One advantage of hydrogen, compared to conventional fuels like gasoline, natural gas, and liquefied petroleum gas (LPG), is its wide flammable range, which allows for sparser control of the excessive air ratio. In this study, the excessive air ratio was varied as 1.6/1.8/2.0 during the warm-up process, and the results were analyzed. The experimental results show that as the excessive air ratio becomes sparser during warm-up, the emission of nitrogen oxides per unit time decreases, and the thermal efficiency relatively increases. However, as the time required to reach the final temperature becomes longer, the cumulative emissions and fuel consumption may worsen.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Applied Biological Chemistry
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• v.27 no.2
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• pp.55-63
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• 1984

Lethal effect on Chinese radish Kimchi was investigated by using a pilot scale Kimchi pasteurizer. A simulation model was presented so as to predict the change in viable cell concentration of the Kimchi during pasteurization. D values of microorganisms in the Kimchi were found to be 2.21, 1.62, 0.73, 0.39 and 0.21min at 60, 64, 70, 75 and $80^{\circ}C$, correspondingly, and thereby z value was $19^{\circ}C$. One cycle time required was 0.99min at flow rate of 4 l/min. The ratio of lethality in preheating section to total lethality was 0.3 and the ratio of lethality in holding, precooling and cooling sections to total lethality was 0.7. The experimental data were in good agreement with the values simulated by two model equations to which linear and exponential temperature profiles were applied at $65^{\circ}C\;and\;70^{\circ}C$ in holding section.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.23 no.12
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• pp.942-948
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• 2010

In this study we aims to examine the effects of 0.5 mol% $Cr_2O_3$ addition on the reaction, microstructure development, resultant electrical properties, and especially the bulk trap and interface state levels of ZnO-$Bi_2O_3-Sb_2O_3$ (Sb/Bi=0.5, 1.0, and 2.0) systems (ZBS). The samples were prepared by conventional ceramic process, and characterized by XRD, density, SEM, I-V, impedance and modulus spectroscopy (IS & MS) measurement. The sintering and electrical properties of Cr-doped ZBS (ZBSCr) systems were controlled by Sb/Bi ratio. Pyrochlore ($Zn_2Bi_3Sb_3O_{14}$) was decomposed more than $100^{\circ}C$ lowered on heating in ZBS (Sb/Bi=1.0) by Cr doping. The densification of ZBSCr (Sb/Bi=0.5) system was retarded to $800^{\circ}C$ by unknown Bi-rich phase produced at $700^{\circ}C$. Pyrochlore on cooling was reproduced in all systems. And $Zn_7Sb_2O_{12}$ spinel ($\alpha$-polymorph) and $\delta-Bi_2O_3$ phase were formed by Cr doping. In ZBSCr, the varistor characteristics were not improved drastically (non-linear coefficient $\alpha$ = 7~12) and independent on microstructure according to Sb/Bi ratio. Doping of $Cr_2O_3$ to ZBS seemed to form $Zn_i^{..}$(0.16 eV) and $V^{\bullet}_o$ (0.33 eV) as dominant defects. From IS & MS, especially the grain boundaries of Sb/Bi=0.5 systems were divided into two types, i.e. sensitive to oxygen and thus electrically active one (1.1 eV) and electrically inactive intergranular one (0.95 eV) with temperature.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.672-676
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• 1993

Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at $66^{\circ}C$. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from $66^{\circ}C$ of 5% aqueous solution to $82^{\circ}C$. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.

• Journal of the Korea Institute of Building Construction
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• v.14 no.5
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• pp.379-388
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• 2014

The purpose of this study is to investigate the effect of capsulated slurry phase change material (PCM) on the thermal crack in mass concrete by experimental work and FEM analysis. In this study, three conditions of samples were prepared for evaluating the level of hydration heat, i.e., a material condition, a cement paste condition and a concrete condition. Also, a compressive strength test was conducted for FEM inverse analysis. Based on the results of the experiment, exothermic function coefficients of concrete with encapsulated slurry PCM were deducted by the inverse analysis. After that, they applied to FEM analysis of the mass scale concrete structures. From the results of this experiment, $31^{\circ}C$ capsulated slurry PCM had no super cooling phenomenon in the material condition. In the cement condition, hydration heat decreased by 34.61J when PCM of 1g was mixed. In the concrete condition, PCM of 6% was deducted as the best level in hydration heat absorption. In FEM inverse analysis, rate coefficient of reaction gradually decreased when PCM mixing ratio increased. But, temperature-rise coefficient increased when PCM mixing ratio exceeded 6%. For the inversed exothermic function coefficients applying to large scale concrete structures, a thermal cracking index increased by 0.05 when PCM of 1% was mixed.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.11
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• pp.878-885
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• 2012

In this study we aims to examine the co-doping effects of 1/3 mol% $Mn_3O_4+Co_3O_4$ (1:1) on the reaction, microstructure, and electrical properties such as the bulk defects and grain boundary properties of $ZnO-Bi_2O_3-Sb_2O_3$ (ZBS; Sb/Bi=0.5, 1.0, and 2.0) varistors. The sintering and electrical properties of Mn,Co-doped ZBS, ZBS(MCo) varistors were controlled by Sb/Bi ratio. Pyrochlore ($Zn_2Bi_3Sb_3O_{14}$) was decomposed and promoted densification at lower temperature on heating in Sb/Bi=1.0 by Mn rather than Co. Pyrochlore on cooling was reproduced in all systems however, spinel (${\alpha}$- or ${\beta}$-polymorph) did not formed in Sb/Bi=0.5. More homogeneous microstructure was obtained in $Sb/Bi{\geq}1.0$ In ZBS(MCo), the varistor characteristics were improved drastically (non-linear coefficient, ${\alpha}$=30~49), and seemed to form $Zn_i^{..}$(0.17 eV) and $V_o^{\bullet}$(0.33 eV) as dominant defects. From impedance and modulus spectroscopy (IS & MS), the grain boundaries have divided into two types, i.e. the one is tentatively assign to $ZnO/Bi_2O_3(Mn,Co)/ZnO$ (0.47 eV) and the other ZnO/ZnO (0.80~0.89 eV) homojunctions.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.1
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• pp.93-101
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• 1987

Residual stresses have remained around welding areas of a steel structure member after welding operation. The major causes to occur these residual stresses are the local heat due to a welding, the heat stresses due to a irregular and rapid cooling condition, the material and rigidity of a steel structure. Ultimatly, these residual stresses have been known to decrease a brittle fracture strength, a fatigue strength, a buckling strength, dynamic properties, and the corrosion resistance of the material. This paper deals with the residual stresses on a steel structure member through experimental studies. SWS 58 plates were welded by the method of X-groove type. These plates were layed on the heat treatment at four different temperatures; $350^{\circ}C$, $500^{\circ}C$, $650^{\circ}C$ and $800^{\circ}C$. The resulting residual Stresses were measured by hole drilling method, and the followings were obtained. The residual stresses on the vicinity of a welding point were relieved most effectively at the temperature of $650^{\circ}C$, and these stresses relieved completly when the ratio of a hole diamerter to a hole depth became unity. Hardness test shows that the higher value of hardness at the heat affected zone dropped to belower as the temperature went up from $350^{\circ}C$ to $800^{\circ}C$. The Welding input heats have not influenced the magnitude of residual stresses at the input heat range between above and below one forth than standard.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Korean Journal of Materials Research
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• v.4 no.6
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• pp.626-637
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• 1994

The relationship between microstructures and tensile properties depending on various solution treatment temperature and cooling rate of Ti-6A1-4V alloy have been investigated. The complex and random edge shaped $\alpha$ phases were formed after the 1st solution treatment at $\beta$ region and the 2nd solution treatment at $900^{\circ}C$, which was followed by furnace cooled. When the specimen was subjected to the 2nd solution treated at $950^{\circ}C$, and furnace cooled, $\alpha$ phase changed its morphology to equiaxed structure. The aspect ratio showing the appreciation basis of microstructual refinement decreases with the temperature of 1st and 2nd solution treatment. The slightly decrease in strength were observed in the Widmanstltten structures than in the bimodal structures. Also, ductility of the Widmanstatten structures was considerable lower than that of bimodal structures. The tensile-fractured surface of the Widmanstatten structures appears to be quasi-cleavage and dimple fracture, while that of the bimodal structures was the type of ductile fracture. The tensile fracture surface of the bimodal structures can easily be separated into cental crack areas lying generally perpendicular to the tensile axis and shear lip areas lying at angles of high shear(around 45 deg.) to the tensile axis.