• Title/Summary/Keyword: Pancake

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Assessment of Grain Size Distribution in Direct Age Processed Alloy 718 (직접시효 처리된 Alloy 718의 결정립분포 해석)

  • Park N. K.;Kim J. H.;Eum C. Y.;Lee C. S.;Yeom J. T.
    • Proceedings of the Korean Society for Technology of Plasticity Conference
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    • 2005.05a
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    • pp.291-294
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    • 2005
  • The microstructure evolution of Alloy 718 during the direct age(DA) process was predicted using the recrystallization model and finite element analysis. The DA process of Alloy 718 was performed in two-step forging using capsulated cylindrical billets of 122mm in diameter and 180mm in height. In order to evaluate the microstructural change during the forging, a dynamic recrystallization model of Alloy 718 was implemented onto the user-subroutine of the commercial FEM code. The prediction of microstructure evolution in DA processed Alloy 718 pancake was compared with experimental results.

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Assessment of Hot Deformation and Grain Size Distribution in a Udimet 720Li Pancake (Udimet 720Li 합금의 고온변형 및 결정립분포 예측)

  • 염종택;나영상;박노광
    • Transactions of Materials Processing
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    • v.11 no.6
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    • pp.538-546
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    • 2002
  • Hot deformation behavior of Udiment720Li was characterized by compression tests in the temperature range of 10$25^{\circ}C$ to 115$0^{\circ}C$ and the strain rate range of $0.0005 s^{-1};to;5 s^{-1}$. The combination of dynamic material model (DMM) and Ziegler's instability criterion was applied to predict an optimum condition and unstable regions for hot forming. A dynamic recrystallization model coupled with FEM results was used to interpret the evolution of microstructures. In order to verify the reliability of the present coupled model, isothermal forging was performed in the temperature range 1050~115$0^{\circ}C$ at strain rates of $0.05 s^{-1};and;0.005 s^{-1}$. The present model was successfully applied to the hot forming process of Udimet720Li.

Modeling of progressive collapse of a multi-storey structure using a spring-mass-damper system

  • Yuan, Weifeng;Tan, Kang Hai
    • Structural Engineering and Mechanics
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    • v.37 no.1
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    • pp.79-93
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    • 2011
  • A simple mechanical model is proposed to demonstrate qualitatively the pancake progressive collapse of multi-storey structures. The impact between two collapsed storeys is simulated using a simple algorithm that builds on virtual mass-spring-damper system. To analyze various collapse modes, columns and beams are considered separately. Parametric studies show that the process of progressive collapse involves a large number of complex mechanisms. However, the proposed model provides a simple numerical tool to assess the overall behavior of collapse arising from a few initiating causes. Unique features, such as beam-to-beam connection failure criterion, and beam-to-column connection failure criterion are incorporated into the program. Besides, the criterion of local failure of structural members can also be easily incorporated into the proposed model.

Embedding Algorithm for Star, Bubblesort, Pancake Graphs (스타 그래프, 버블정렬 그래프와 팬케익 그래프 사이의 임베딩(embedding) 알고리즘)

  • Kim, Dong-Wan;Min, Jun-Sik;Lee, Hyeong-Ok
    • Annual Conference of KIPS
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    • 2010.04a
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    • pp.111-114
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    • 2010
  • 스타 그래프, 버블정렬 그래프, 팬케익 그래프는 노드 대칭성(node symmetric), 최대 고장 허용도(maximum fault tolerance), 계층적 분할 성질을 갖고, 하이퍼큐브보다 망비용이 개선된 상호 연결망이다. 본 연구에서는 상호연결망으로 널리 알려진 스타 그래프와 그의 변형된 그래프들 사이의 임베딩 방법을 제안하고, 임베딩 비용을 분석한다. 임베딩 결과는 버블정렬 그래프는 스타 그래프에 연장율(dilation) 3, 스타그래프는 팬케익 그래프에 연장율 4로 각각 임베딩 가능하다.

Optimizing Ingredients Mixing Ratio of Mungbean Pancake (빈대떡의 재료혼합비율의 최적화)

  • Lee, J.H.;Shin, E.S.;Kweon, B.M.;Ryu, H.S.;Jang, D.H.
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.8
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    • pp.1274-1283
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    • 2005
  • The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

A Study on the Reactivity Effect due to Expansion of Diagrid and Pad (Diagram와 Pad의 팽창에 의한 반응도 효과에 대한 연구)

  • Young In Kim;Keun Bae Oh;Kun Jong Yoo;Mann Cho
    • Nuclear Engineering and Technology
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    • v.16 no.2
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    • pp.70-79
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    • 1984
  • With the help of the nuclear computational system for a large LMFBR (KAERI-26 group cross section library/1DX/2DB), the reactivity coefficients for the diagrid expansion and the pad expansion at the beginning of cycle of the equilibrium core of SUPER-PHENIX I are calculated and reviewed. the core is described using R-Z geometry model, and a two-dimensional multigroup diffusion theory is used. For reference cases, reactivity calculations for radial and axial uniform expansion are performed, and also calculated are reactivity variations due to changes in material density and core volume. The reactivity coefficient for the diagrid expansion is calculated to be -0.553pcm/mil. The temperature coefficient corresponding to the above value is -1.0766pcm/$^{\circ}C$ and is well in accord with the French datum of -1.09pcm/$^{\circ}C$ within 1.2% difference. With the use of 4he calculational method for the diagrid expansion effect, reactivity calculations for the pad expansion bringing about nonuniform expansion are performed, which show that the calculational method is very useful in the analysis of the pad expansion effect. The reactivity coefficients for the pad expansion are calculated to be -0.2743 pcm/mil and -0.2786pcm1mi1 for the averaged expansion model and for the integrated pancake model, respectively. Under the assumption of the free expanding core the temperature reactivity coefficients for each model are obtained to be -0.5766pcm/$^{\circ}C$ and -0.5858pcm/$^{\circ}C$, both of which agree with the French datum of -0.574pcm/$^{\circ}C$ within 2% difference.

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Thickness Evaluation of the Aluminum Using Pulsed Eddy Current (펄스 와전류를 이용한 알루미늄 두께 평가)

  • Lee, Jeong-Ki;Suh, Dong-Man;Lee, Seung-Seok
    • Journal of the Korean Society for Nondestructive Testing
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    • v.25 no.1
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    • pp.15-19
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    • 2005
  • Conventional eddy current testing has been used for the detection of the defect-like fatigue crack in the conductive materials, such as aluminum, which uses a sinusoidal signal with very narrow frequency bandwidth, Whereas, the pulsed eddy current method uses a pulse signal with a broad bandwidth. This can allow multi-frequency eddy current testing, and the penetration depth is greater than that of the conventional eddy current testing. In this work, a pulsed eddy current instrument was developed for evaluating the metal loss. The developed instrument was composed of the pulse generator generating the maximum square pulse voltage of 40V, an amplifier controlled up to 52dB, an A/D converter of 16 bit and the sampling frequency of 20 MHz, and an industrial personal computer operated by the Windows program. A pulsed eddy current probe was designed as a pancake type in which the sensing roil was located inside the driving roil. The output signals of the sensing roil increased rapidly wich the step pulse driving voltage かn off, and the latter part of the sensing coil output voltage decreased exponentially with time. The decrement value of the output signals increased as the thickness of the aluminum test piece increased.

The Electrical De연세대학교 전기전자공학과gradation Rate of a Bi-2223 wires by the Various Transferred Current (수송전류에 따른 Bi-2223 선재의 전기적 열화)

  • Bae, Duck-Kweon;Lee, Sang-Jin;Bae, Joon-Han;Ko, Tae-Kuk;Park, Kyong-Yop
    • Proceedings of the KIEE Conference
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    • 2002.07b
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    • pp.831-834
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    • 2002
  • Several companies in the world are marketing superconducting wires, films and bulks. High-Tc superconducting systems using these superconductors are begun to commercialize. For the successful realization or commercialization of superconducting system used Bi-2223 wires, the database on the degradation of critical current is essentially needed. In this paper, the electrical degradation of a Bi-2223 wires is measured. The electrical degradation rate was measured after the certain time of continuous current transportation. Specimens have the length of 190cm and double-pancakes coil have the length of 10m were tested. Tested Bi-2223 wires are commercialized product has 115A of Ic. When the transportation current was 95% of Ie, the degradation of Ic was appeared after 5 hours of transportation time. When the transferred current is enough larger than Ic, Bi-2223 double pancake is damaged seriously.

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The Study on Development of Processed Foods with Chestnut (밤을 이용한 가공식품 개발 연구)

  • Lee, Hyun-Sook;Jang, Young-Joo;Kim, Sun-Hyo
    • Journal of the Korean Society of Food Culture
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    • v.31 no.2
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    • pp.194-203
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    • 2016
  • This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

Iron Core Design of 3-Phase 40MVA HTS Power Transformer Considering Voltages per Turn

  • Lee, Chan-joo;Seok, Bok-yeol
    • KIEE International Transaction on Electrical Machinery and Energy Conversion Systems
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    • v.4B no.2
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    • pp.54-58
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    • 2004
  • This paper presents the iron core design method of a high temperature superconducting (HTS) transformer considering voltages per turn (V/T). In this research, solenoid type HTS coils were selected for low voltage (LV) winding and double pancake coils for high voltage (HV) winding, just as in conventional large power transformers. V/T is one of the most fundamental elements used in designing transformers, as it decides the core cross sectional area and the number of primary and secondary winding turns. By controlling the V/T, the core dimension and core loss can be changed diversely. The leakage flux is another serious consideration in core design. The magnetic field perpendicular to the HTS wire causes its critical current to fall rapidly as the magnitude of the field increases slowly. Therefore in the design of iron core as well as superconducting windings, contemplation of leakage flux should be preceded. In this paper, the relationship between the V/T and core loss was observed and also, through computational calculations, the leakage magnetic fields perpendicular to the windings were found and their critical current decrement effects were considered in relation to the core design. The % impedance was calculated by way of the numerical method. Finally, various models were suggested.