• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.151-157
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• 2005

In the chemical, mineral and electronics industries, mechanically stirred tanks are widely used for complex liquid and particle mixing processes. In order to understand the complex phenomena that occur in such tanks, it is necessary to investigate flow field in the vessel. Most difficulty on the numerical analysis of stirred tank flow field focused particularly on free surface analysis. In order to decrease the dead zone and improve the flow efficiency of a system with free surface, this paper presents a new method that overcomes free surface effects by properly combining the benefits of using experiment and 3-D CFD. This method is applied to study the mixing flow in an agitated tank. From the results of experimental studies using the PIV (particle image velocimetry) system, the distribution of mixing flow including free surface are obtained. And these values that are expressed as a velocity vector field have been patched for simulating the free surface. The results of velocity distribution obtained by 3-D CFD are compared with those of experimental results. The experimental data and the simulation results are in good agreement.

• Journal of the Korean Statistical Society
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• v.24 no.1
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• pp.243-248
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• 1995

In this article we show that a class of random coefficient autoregressive processes including the NEAR (New exponential autoregressive) process has the strong mixing property in the sense of Rosenblatt with mixing order decaying to zero. The result can be used to construct model free prediction interval for the future observation in the NEAR processes.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.535-544
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• 2021

When baking, the proper blending or mixing of materials will affect the quality of the product. The mixing strength is important when establishing the optimal conditions for batter, and control of the mixing condition is accordingly an important factor. This study investigated the effects of the mixing speed and time on the quality characteristics of a gluten-free type of rice batter. The batter samples manufactured for this purpose are as follows: control (+) (wheat flour), control (-) (rice flour), T1 (1,800 rpm, 1 min), T2 (1,800 rpm, 2 min), T3 (1,800 rpm, 3 min), T4 (3,600 rpm, 1 min), T5 (3,600 rpm, 2 min), T6 (3,600 rpm, 3 min). In this study, rice flour was used in the T1 to T6 samples. The pH of the batter tended to be higher when the mixing speed was slower and the time was shorter depending on the ultra-high mixing conditions. The moisture content of T3 was highest, and there was no difference according to the ultra-high speed conditions. The specific volumes of the ultra-high mixing treatments were higher than those of the control samples. The relationship between the specific volume, hardness and springiness of rice bread according to the mixing speed and time was weak. Therefore, it is considered that the application of ultra-high speeds when manufacturing gluten-free batter can have a positive effect on improving the production efficiency by reducing the processing time.

• International Journal of Aeronautical and Space Sciences
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• v.2 no.1
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• pp.12-19
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• 2001

Study of turbulent mixing layers has been a popular subject from the point of view of both practical application and phenomenological importance in engineering field. Turbulent mixing layers can be applied in many fields where rapid transition to turbulence is desirable in order to prevent boundary layer separation or to enhance mixing. The ability to control mixing, structure and growth of the shear flow would obviously have a considerable impact on many engineering applications. In addition to practical applications, free shear flows are one of the simplest flows to understand the fundamental mechanism in the transition process to turbulence. After the discovery of large-scale vortical structure in free shear flows many researchers have investigated the physical mechanism of generation and dissipation processes of the vortical structure. This study investigated the role of the large-scale vortical structures in the turbulent mixing layer using LES(Large-Eddy Simulation). The result shows that the pairing interaction of the vortical structure plays an important role in the growth rate of a mixing layer. It is found that the turbulence quantities depend strongly on the velocity ratio. It is also found that the vorticity in the high-velocity-side can extract energy from the mean flow, while the vorticity in the low-velocity-side lose energy by the viscous dissipation. Finally the results suggest the guideline to obtain the desired flow by control of the velocity ratio.

• Journal of the Korean Data and Information Science Society
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• v.11 no.2
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• pp.173-179
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• 2000

Interval prediction based on the empirical distribution function for the class of time series with time varying coefficients is discussed. To this end, strong mixing property of the model is shown and results due to Fotopoulos et. al.(1994) are employed. A simulation study is presented to assess the accuracy of the proposed interval predictor.

• Journal of the Korean Society of Propulsion Engineers
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• v.9 no.2
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• pp.97-104
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• 2005

A simple but efficient grid generation technique by using the modified compressible form of stream function has been formulated. Transformation of a physical plane to a streamline plane, the Von Mises Transformation, has been widely used to solve the differential equations governing flow phenomena, however, limitation arises in low velocity region of boundary layer, mixing layer and wake region where the relatively large grid spacing is inevitable. Modified Von Mises Transformation with simple mathematical adjustment for the stream function is suggested and applied to solve the confined coaxial turbulent jet mixing with simple $\kappa-\epsilon$ turbulence model. Comparison with several experimental data of axial mean velocity, turbulent kinetic energy, and Reynolds shear stress distribution shows quite good agreement in the mixing layer except in the centerline where the turbulent kinetic energy distributions were somewhat under estimated. This formulation is strongly suggested to be utilized specially for free turbulent mixing layers in axisymmetric flow conditions such as the investigation of mixing behavior, jet noise production and reduction for Turbofan engines.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1184-1190
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• 2017

Baking characteristics of gluten-free rice bread were investigated, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing. The temperature of the dough before fermentation was affected by the temperature of the water and the mixing time. When $60^{\circ}C$ water was added, the specific gravity of the dough was the highest before fermentation (p<0.01). The specific gravity of the dough after fermentation was 32~39% of the specific gravity of the dough before fermentation. When $50^{\circ}C$ water was added, the volume and the specific volume of rice bread were higher than those in addition of water at other temperatures (p<0.001). In case of adding water of $50^{\circ}C$, the shape of the rice bread showed the largest volume, high appearance and a round shape. After storage for 2 and 24 hours, the addition of water of $50^{\circ}C$ resulted in the lowest hardness and chewiness values of rice bread. The sensory descriptive analysis revealed that when $50^{\circ}C$ water was added, the air cell size, springiness and hardness values of gluten-free rice bread were lower than those in addition of water at other temperatures. There was a difference in the appearance and texture of gluten-free rice bread, when 20, 30, 40, 50 and $60^{\circ}C$ water was added during mixing.

• Journal of the Korea Institute of Building Construction
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• v.19 no.5
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• pp.449-456
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• 2019

Recent developments in architectural technologies and programs have enabled architects to think creatively and design free-form architecture. however, there are many problems in the production technology of FCP(Free-Form Concrete Panel). In particular, reduced accuracy due to lack of free-form panel production technology can lead to redesign of buildings as a result, problems such as an increase in construction cost and period. Therefore, this experiment aimed to compensate the decrease of the accuracy according to the displacement difference and to derive the proper mixing ratio for maintaining the shape during the free-form panel curing. In this study, molds were made using paraffin that is a recyclable phase change material. Concrete Panel is usually produced from Portland cement, dead burn magnesia, phosphate, borax and fine aggregate. In this study, four mixing ratios of FCP were selected after each material was blended to determine the proper blending ratio of the fluidity phase, the water absorption rate and the water content of the test piece. FCP was fabricated on the basis of the selected four compounding ratios and thickness and error rate were measured. Based on the error rate of the measured FCP, the quality standard was satisfied among the four compounding ratios.

• Journal of the Korean Vacuum Society
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• v.4 no.S2
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• pp.148-155
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• 1995

(1) The metastable crystalline(MX) phases formed by ion mixing are classified into 5 types, i.e. the super-saturated solid solutions and the enlarged HCP-I phases reported earlier, and the newly observed FCC-I phases in hcp-based alloys, The FCC-ll and HCP-ll phases in bcc-based alloys. The growth kinetics of the MX phases is discussed. (2) The interfacial free energy in the multilayered films was found to play an important role in ion beam mixing(IM) induced amorphization. By adding sufficient interfaces, amorphous alloys were obtained even in the systems with rather positive heat of formation. (3) Gibbs free energy diagrams of some representative systems were constructed, by calculating the free energy curves of all the competing phases. Steady-state thermal annealing was conducted and the results confirmed the relevance of the constructed diagrams, which were inturn employed to interpret the MX phase formation as well as the glass forming ability upon IM in the binary metal systems.