• 제어로봇시스템학회논문지
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• 제11권6호
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• pp.550-557
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• 2005

The multivariate statistical analysis methods, using both multiple linear regression(MLR) and partial least square(PLS), have been applied to predict the reactor properties and the product quality of a direct esterification reactor for polyethylene terephthalate(PET) synthesis. On the basis of the set of data including the flow rate of water vapor, the flow rate of EG vapor, the concentration of acid end groups of a product and other operating conditions such as temperature, pressure, reaction times and feed monomer mole ratio, two multi-variable analysis methods have been applied. Their regression and prediction abilities also have been compared. The prediction results are critically compared with the actual plant data and the other mathematical model based results in reliability. This paper shows that PLS method approach can be used for the reasonably accurate prediction of a product quality of a direct esterification reactor in PET synthesis process.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1992년도 한국자동제어학술회의논문집(국제학술편); KOEX, Seoul; 19-21 Oct. 1992
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• pp.146-151
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• 1992

A two-compartment four-cell model is developed for the adiabatic autoclave slim type reactor for free radical polymerization of low density polyethylene(LDPE). The mass and energy balances give rise to a set of ordinary differential equations, and by analyzing the system it is possible to predict properly not only the reactor performance but also the properties of polymer product. The steady state multiplicity is found to exist and examined by constructing the bifurcation diagram. The effects of various operation parameters on the reactor performance and polymer properties are investigated systematically to show that the temperature distribution plays the central role for the properties of polymer product. Therefore, it is essential to establish a good control strategy for the temperature in each compartment. In this study it is shown that the reactor system can be adoptively controlled by pole-placement algorithm with conventional PID controller. To accomplish a satisfactory control, the estimator and controller are initialized during the period of start-up.

• 한국식품조리과학회지
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• 제12권3호
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• pp.300-304
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• 1996

증편반죽의 증자과정 중에 일어나는 변화양상을 규명하고자 발효시간을 0에서 10시간까지 달리한 증편제품들을 비교 검토하였다. 발효시간에 따른 증편제 품의 화학적 성질들의 변화양상은 반죽시료의 경우와 유사하였으나 증자과정 중 pH는 약간 증가한 반면에 적정산도, lactic acid, 총 당과 환원당, 가용성 단백질 과 총 유리아미노산은 감소하였고 특히 환원당이 크게 감소하였으며 또한 유리아미노산의 종류별로는 다소 증가 혹은 감소하여 일정한 경향을 보이지 않았다.

• Food Science and Biotechnology
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• 제15권1호
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• pp.133-137
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• 2006

Wheat gluten-chitosan composite film (WGCCF) can prevent moisture migration and enhance the antimicrobial properties of gluten in intermediate-moisture foods like sandwiches. To mimic the structure of actual sandwich-type products we developed multi-layer food models, where moisture content and water activity differ. Water activity gradients direct moisture migration and therefore determine product characteristics and product stability. A 10% wheat gluten film-forming solution was mixed with chitosan film-forming solution (0-3%, w/w) and evaporated to generate WGCCF. Addition of 3% chitosan enhanced the mechanical properties of the film composite, lowered its water vapor permeability, and improved its ability to protect against both, Streptococcus faecalis and Escherichia coli, in a 24 hr sandwich test (reduction of 1.3 and 2.7 log cycles, respectively, compared to controls). Best barrier and antimicrobial performance was found for 3% chitosan WGCCF at pH 5.1. Film of this type may find application as barrier film for intermediate-moisture foods.

• 한국수산과학회지
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• 제46권2호
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• pp.139-146
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• 2013

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at $100^{\circ}C$ for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

• Journal of the Korean Wood Science and Technology
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• 제48권1호
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• pp.32-40
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• 2020

While the utilization of wood as a raw material in related industries has been increasing with the population increasing, the availability of wood from natural forests has continued to decline. An alternative to this situation is the manufacture of particleboard from non-wood lignocellulose materials through the modification of sandwich particleboard (SPb) using bamboo strands as reinforcement. In this study, strandsof belangke bamboo (Gigantochloa pruriens W) and tali bamboo (Gigantochloa apus) were utilized. The non-wood particles included sugar palm fibers, cornstalk, and sugarcane bagasse. The board was made in a three-layer composition of the face, back, and core in a ratio of 1: 2: 1. The binder used was 8% isocyanate resin. The sheet was pressed at a temperature of 160℃ for 5 min under a pressure of 3.0 N/㎟. Testing included physical and mechanical properties based on the JIS A 5908 (2003) standard, while acoustic testing was based on ISO 11654 (1997) standards. The results showed that using bamboo strands as reinforcement has an effect on the mechanical and physical properties of SPb. Almost all the types of boards met the JIS A 5908 (2003) standards, with the exception of thickness swelling (TS) and internal bond (IB) parameters. Based on the thickness swelling parameter, the C-type board exhibited the best properties. Overall, the B-type board thatused a belangke bamboo strand for the surface and sugarcane bagasse as the core underwent the best treatment. Based on the acoustical parameter, boards using a tali bamboo strand for the surface and sugar palm fiber as the core (E-type board) exhibited good sound absorption properties.

• Journal of Applied Biological Chemistry
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• 제49권4호
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• pp.125-130
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• 2006

In order to utilize non-commercial melon as alcoholic beverage material, in this study the optimum fermentation method and manufacture conditions were investigated and thereafter the properties of final product were determined. As for melon wine made with only melon juice, sensorial properties, particularly flavor, were not acceptable as alcoholic beverage. To improve the lack of melon wine, we made mash with cooked rice and Nuruk, and then added melon juice during fermentation. Acceptable sensorial properties were obtained in melon wine when 30% extract juice of oriental melon was added after 4 day of fermentation. The alcoholic beverage added melon juice showed much higher yellowness value than that without melon juice indicating that a clear yellow color similar to melon was actually observed in final product. Adding melon juice led little changes in amount and composition of free sugars, organic acids and amino acids and could improve sensorial properties.

• Journal of Magnetics
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• 제8권1호
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• pp.18-23
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• 2003

In our previous work, microstructure and magnetic properties of two-phase exchange-coupled $Sm_2Fe_{15}Ga_2C_{x}$/$\alpha$-Fe nanocomposites have been investigated by means of x-ray diffraction, transmission electron microscopy and magnetization measurement. It was found the exchange coupling between the magnetically hard phase $Sm_2Fe_{15}Ga_2C_{x}$ and the magnetically soft one ${\alpha}$-Fe results in an enhancement of the remanence. The sizes of crystallites of both phases are, however much larger than the Block domain-wall width of the magnetically hard phase. This microstructure gives rise to a concave demagnetization curve and consequently reduces the maximum energy Product. In order to improve their magnetic properties, a few Percent of Zr, which may be effective to refine the microstructure through rapid quenching, was introduced into the nanocomposites. The addition of Zr was found to improve the magnetic properties significantly, Under optimum heat-treatment conditions, the remanence, coercivity and maximum energy Product increase from 0.65 T, 0.48 T and 50 kJ/$m^{3}$ for the Zr-free sample to 0.72 T, 0.77 T and 71.6 kJ/$m^{3}$ for the 1 at.% Zr-containing one, respectively, The improvements of magnetic properties are due to the refinement of microstructure by the addition of Zr.

• 소성∙가공
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• 제21권1호
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• pp.67-74
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• 2012

Although high productivity is possible, cold forged helical gears have not been widely used due to difficulty in achieving mechanical properties as well as dimensional accuracy of the product. Confidence in the gear characteristics also is very important in heavy-duty gear applications. Therefore, the properties of forged gears must be compared to the properties of conventional machined gears. The properties might be different due to the different fabrication processes. In this study, machined and forged products both before and after heat-treated have been compared by measuring the residual stress and involute curve of the tooth. Characteristics of hardness and microstructure were also compared. Additionally, tooth fracture strength was compared for the heat-treated products. Moreover, the tooth strength and the fracture pattern were compared between the machined and forged gears. The forged gear showed decreased changes in residual stress and decreased changes in dimensions when compared to the machined gear before and after heat treatment. The forged gear was over 10% better than the machined gear in tooth strength.

• 무역학회지
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• 제42권1호
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• pp.165-188
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• 2017

본 연구는 1981년부터 2014년까지 128개 국가를 대상으로 한국과 투자대상국의 지적재산권이 한국의 해외직접투자에 미치는 영향을 분석하였다. 첫째, 한국의 지적재산권과 이의 종류인 특허권과 상표권, 의장권 모두 해외직접투자에 긍정적 영향을 미쳤다. 둘째, 투자대상국의 지적재산권은 특허권을 제외하고 해외직접투자에 긍정적 영향을 미쳤다. 셋째, 지적재산권을 투자대상국에서 활용하기 위한 해외직접투자가 투자대상국의 지식을 습득하기 위한 해외직접투자보다 더 유의하였다. 넷째, 주로 개도국인 고성장 국가에 대해서는 한국의 지적재산권이, 주로 선진국인 저성장 국가에 대해서는 투자대상국의 지적재산권이 더 큰 영향을 미쳤다.