• Journal of Powder Materials
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• v.10 no.3
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• pp.181-185
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• 2003

Resistance sintering under ultra-high pressure if developed to fabricate W-Cu composite containing 5 to 80v/o copper. The consolidation was carried out under pressure of 6 to 8 GPa and input power of 18 to 23 kW for 50 seconds. The densification effect and microstructure of these W-Cu composites are investigated. The effect of W particle size on ,sintering density was also studied. The micro hardness was measured to evaluate the sintering effect.

• International Journal of Safety
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• v.3 no.1
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• pp.15-19
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• 2004

A new tower internal, which is called CSE, is presented. The CSE is composed of a nozzle perforated in its bottom along the entire periphery and equipped with a multi vane axial swirler at the inlet and hollow cylindrical separator at the outlet of the nozzle. According to the experimental work for obtaining the necessary hydraulic information of the CSE, which is used for preliminary design of a separation column, the CSE showed a stable operation over the wide rage of gas/liquid ratio. However, it caused large pressure drop due to the high gas velocity which should carry liquid droplets through the element. The high pressure drop may cause problems in energy recovery and the application of the CSE can be limited to the high pressure columns. Assuming that the tray efficiency of the CSE is the same with the existing separation columns, the results of the column design showed the size reduction of the column diameters by 30 to $40\%$ and investment cost saving, depending on operating conditions. The application of the CSE to separation column may also contribute to the de-bottlenecking the existing column.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.967-987
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• 2024

Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.

• Composites Research
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• v.35 no.6
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• pp.425-430
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• 2022

In this study, the mechanical properties of the pressure vessel composite exposed to the thermal environment were evaluated to establish the standard for high temperature static pressure test of the pressure vessel for hydrogen bus. As the tensile strength of the composite material approaches the glass transition temperature of the epoxy resin, the strength decreases due to the deterioration of the epoxy resin. In addition, it was confirmed that the tensile strength increased again due to the post-curing of the epoxy resin during long-term exposure. Therefore, the accelerated stress rupture test conditions of the pressure vessel for the hydrogen bus should be set based on the epoxy resin properties of the carbon fiber composite material.

• 한국전자현미경학회:학술대회논문집
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• 1995.06a
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• pp.48-49
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• 1995

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2000.04a
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• pp.118-118
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• 2000

New single-source precursor, [AlCI3:NH2tBu] was synthesized for AlN thin f film processing with AICI3 (Aluminum Chloride) and tBuNH2 (tert-butylamine). AlN thin films for packaging aspplication were deposited on sapphire substrate by a atmosph하ie-pressure MOCVD. In most of other study methyl-based AI precursors w were used for source, But herein Aluminum Chloride was used for as AI source i in order to prevent the carbon contamination in the films and stabilize the p precursor. New precursor showed the very high gas vapor pressure so it allowed to m make the film under atmospheric-pressure and get the high purified film. High q quality AlN thin film was obtained at 700 to $900^{\circ}C$. The new precursor was p purified by a sublimation technique and help to fabricate high purity film. It s showed high vapor pressure, which is able to a critieal factor for the high purity a and atmospheric CVD of AlN. High Quality AIN thin film was obtained at $700-900^{\circ}C$. The AIN film was characterized by RBS

• Proceedings of the KIPE Conference
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• 1998.07a
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• pp.328-331
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• 1998

Because of the powerful tolerance of overload, dynamic response and anti-erosion, Reluctive Pressure Transducer(RPT), as a measuring element of oil pressure equipment is applied to the measuring system of vessels, air craft. The Electrical reluctance appeared in the pressed diaphragm. To process the reluctance as a electric signal, bridge circuit is used. The design using the reluctance of pressure sensor is described in this paper. For the high efficiency of the sensitive RPT, pressure sensor structure is presented and electrical signal processing is simulated.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.777-785
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• 2011

For the purpose of develop semi-solid baby food, we investigated ingredients, processing aids as a thickener, processing suitability test, natural antibrowning agent, packing method, novel preservation technology, storage test and quality evaluation. In results, semi-solid baby food was developed. It's formulation is eco-friendly apple as a main ingredients, natural rhubarb extract 5% and thickener 4%. Thickener was used brown rice puffing powder and sweet pumpkin puffing powder. High pressure processing(HPP) and pouch packaging was used as processing and novel preservation technology. In results of storage test and quality evaluation, shelf-life of semi-solid baby food was 15 days in $5^{\circ}C$ cold storage and hedonic score of sensory evaluation was 4.3/5.0. Taste of them was fresh and sweet.

• Journal of Ceramic Processing Research
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• v.19 no.6
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• pp.467-471
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• 2018

Diatomite powder, a naturally occurring porous raw material, was used to make ceramic materials with porosity and high strength. The sintering behavior of the diatomite powder at various sintering temperatures suggests that diatomite monoliths with a high porosity and strength can be prepared at $1100^{\circ}C$. The compressive strength of the sintered diatomite monoliths increased as the sintering temperature increased, and the molding pressure of 2 MPa and the binder of 18.6 wt.% were excellent. When the sintering temperature rises, the diatomite powder is melted, and its pores gradually disappear. SEM images show that strengthening begins with the formation of inter-particle bonds at a low sintering temperature.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.667-680
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• 2008

The moisture contained in conventionally extracted red crab shell samples was lower than than in samples extracted using high pressure. In contrast, ash content increased as the extraction time increased and displayed no significant variation in high pressure extraction. Extraction time was influential, with lower lightness (L-value) being obtained in samples extracted at high pressure as compared to traditional extraction. However, large variation in a- and b-values resulted from traditional extraction. For both traditional and high pressure extraction increases in pH, salinity and saccharide content were noted with increasing extraction time, but these parameters did not vary substantially in red crab shell extracted at high pressure. The mineral content in samples extracted by high pressure was higher than in traditionally extracted samples. The mineral content increased with time, with marginally higher contents of essential amino acids and flavor enhancing amino acids noted following high pressure extraction. The contents of the flavor enhancing amino acids increased from 30?60 min, thereafter decreasing. Assessment of consumer acceptance revealed that, while traditionally manufactured red crab sauce was popular, sauce manufactured using a 60 min high pressure extraction was preferred. Extending the high pressure extraction time to 75 min produced a less sensory acceptable product, due to higher mineral and protein levels.