• Applied Chemistry for Engineering
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• v.26 no.1
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• pp.59-66
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• 2015

A new concept of an inorganic foaming process at low temperature was demonstrated for the production of inorganic thermal insulating materials with the properties of flexible light-weight, the advantages of organic-based thermal insulation material. The foaming process was proceeded by establishing a skeleton of the foam body by using inorganic fibrous sepiolite and aluminum silicate. A cavity was formed by the expansion of fibrous skeleton body, by the gas which was generated from foaming agent at low temperature. Then the multi-vesicular expanded perlite with low thermal conductivity was filled into the cavity in a skeleton of the foam body. Finally through these overall process, a new inorganic foamed body could be obtained at low temperature without the hot melting of inorganic materials. In order to achieve this object, various preparations such as fibrous sepiolite fibrillation process, heat treatment process of the fibrous slurry were needed, and the optimal compositional condition of slurry was required. The foam body produced showed the properties of flexible light-weight thermal insulation materials such as bulk density, yield strength, flexural strength, and high heat resistance.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.116-124
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• 2001

To improve the functional properties as a food, silk fibroin was phosphorylated with STMP In the phosphorylation reaction of silk fibroin, the degree of phosphorylation was increased with high alkali index and treatment temperature. Depending on treatment time and concentration of STMP it was rapidly increased up to 1hr. and 50%, but slowly above that time and 100%. It was indicated in the results of FT-IR analysis and $\^$31/p NMR spectroscopy of phosphorylated fibroin that it had a close ∝-helix and poly-phosphate structure. The more phosphorylation of fibroin made more turbidity, foam expansion and foam stability, but less solubility. Emulsifying activity was increased up to P100, but slightly decreased above Pl00 and emulsifying stability was constantly increased on the progressing of phosphorylation.

• The Journal of Engineering Geology
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• v.31 no.1
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• pp.83-101
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• 2021

The high-density polyurethane method uses the instantaneous expansion pressure of injected material to stabilize soft ground, allowing reinforcement, restoration, and construction to be carried out in suboptimal ground conditions. Under normal and, even poor conditions, the method is easily applied because the working time is very short. The method is environmentally friendly and results have excellent durability. The purpose of this study was to verify the physical and mechanical properties of high-density polyurethane in the ground. Initial testing of strength, direct shear, and soil environment stability was followed by testing for permeability in order to address environmental concerns. The results of the experiments showed that the internal friction angle was about twice as high and the adhesion was about 2.5 to 3.5 times higher than for dense and hard clay, and that the permeability factor was significantly lower compared with the existing grouting method, within the range of 1.0 × 10-5.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.4
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• pp.1-13
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• 2022

Household refrigerator cabinets must undergo cyclic testing at -20 ℃ and 65 ℃ for quality control (QC) after their production is complete. These cabinets were assembled from different materials, including acrylonitrile butadiene styrene (ABS), polyurethane (PU) foam, and steel plates. However, different thermal expansion values could be observed owing to differences in the mechanical properties of the materials. In this study, a technique to predict delamination on a refrigerator wall caused by thermal deformation was developed. The mechanical properties of ABS and PU foams were tested, theload factors causing delamination were analyzed, delamination was observed using a high-speed camera, and comparison and verification in terms of stress and strain were performed using a finite element model (FEM). The results indicated that the delamination phenomenon of a refrigerator wall can be defined in two cases. A method for predicting and evaluating delamination was established and applied in an actual refrigerator. To determine the effect of temperature changes on the refrigerator, strain measurements were performed at the weak point and the stress was calculated. The results showed that the proposed FEM prediction technique can be used as a basis for virtual testing to replace future QC testing, thus saving time and cost.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.6
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• pp.1775-1781
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• 2008

The effects of the type of curing agent on the swelling of the natural rubber(NR) sponge applicable to the self-sealing layer of a helicopter fuel tank were investigated. The curing systems employed were peroxide and mixed ones of sulfur and peroxide. The NR compounds were prepared in a kneader and a roll-mill. The compounds were partially cured in a press at high pressure and subsequently cured fully with expansion in another press at atmospheric pressure. The apparent density of the NR sponge was measured and the cell structure was observed with scanning electron microscopy. The swelling experiments were performed at room temperature using toluene, iso-octane, and an aircraft fuel as a solvent. More rapid volume swelling of the NR sponge cured by peroxide was achieved than cured by sulfur and peroxide with similar amount of curing agent added in rubber compounds. The apparent density and cell structure of the sponge were extremely sensitive to the amount of peroxide, which influences again the swelling behavior of the NR sponge. It is important to control properly two reactions of decomposition of foaming agent and crosslinking of NR in the mold to obtain rapid swelling of the NR sponge on contact of the fuel.

• Journal of the Korea Safety Management & Science
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• v.21 no.1
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• pp.1-7
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• 2019

Along with industrial development, various architectural structures have become bigger and higher, leading to an expansion in the size and capacity of construction equipment. And with the development of public transportation, the use of subways as a means of transportation in the city center is increasing, so that vibrations and structural noises are emerging as a new environmental issue. Considering that architectural structures may be used from several decades to hundreds of years after the time of construction, they can be seen as semi-permanent. Due to changes in the vibration-proof polyurethane mats installed in the foundation of these structures, settling may occur and vibration reduction may become inadequate. Therefore, in view of service life, it is necessary to have a high-level standard of reliability and stability. In accordance with this, the Floating Floor System, which uses soft polyurethane foam and can be constructed within a relatively short period of time, has excellent vibration resistant characteristics. It is presented as a great alternative solution to the issue of vibrations caused by subways, railways and building structures. At present, vibration-proof polyurethane mats have been developed up to the same product level as in other advanced countries. However, in the construction of structure foundations, the physical properties of this product and its shape incur changes. If they are installed as such in the structure of a building, it may cause significant impact on stability, requiring that this cause be urgently identified and improved.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.77-83
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• 2020

A series of foamed plastic sheets containing biomass (as HMR container) were developed via different foaming process temperatures, and their density, porosity, WVTR, and pore morphology were evaluated. Thermal stability of samples during re-heating the food in oven, change in morphology, density, porosity, and WVTR were investigated using a simulated thermal shock process according to MIL-STD-883E assay. As such, the pore size of samples was generally increased with increasing temperature of the foaming process. It can be explained that as foaming temperature increased, the viscosity of molten resins and the repulsive force against pore expansion decreased. In addition, an increase in the thermal shock cycle reduced the pore size and WVTR, while density increased because high temperature treatment that softened the sheet matrix was followed by a low temperature incubation, which contracted the matrix, thereby changing the physical and morphological properties of samples. However, an insignificant change in density was observed and WVTR tended to be decreased, indicating that as-prepared foamed plastic sheets could be used as a high thermal stable container for HMR application. Therefore, it found that the properties of newly developed HMR containers containing biomass were dependent on the foaming process temperature. Moreover, to better understanding of these newly developed containers, further investigations dealing with foaming process temperature based on various food items and cooking conditions are needed.