• The Journal of the Acoustical Society of Korea
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• 제23권4E호
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• pp.140-145
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• 2004

A laboratory study was carried out to investigate the change of ultrasonic velocity as a function of temperature for fluid mud (i.e., suspension). Pulse transmission technique with ultrasonic wave was used for ultrasonic velocity measurement. The five samples for fluid mud were prepared for concentration range of $30.6{\%}\;(1.24\;g/cm^{3}\;in\;density),\;23.3{\%}\;(1.19\;g/cm^{3}),\;11.5{\%}(1.10\;g/cm^{3}),\;7.8{\%}\;(1.08\;g/cm^{3}),\;and\;3.8{\%}\;(1.05\;g/cm^{3})$ by weight. The ultrasonic velocity in fluid mud was investigated to increase $(approximately\;2.83\;to\;4.95\;m/s/^{\circ}C)$ with increasing temperature, due to the effect of viscosity and compressibility of water with changing temperature. But the increasing rate tends to decrease at temperature higher than $30^{\circ}C,$ caused by the effect of viscosity. The concentration of fluid mud more affect to the ultrasonic velocity at higher temperature range than that at lower temperature. Overall the temperature effect on the ultrasonic velocity in fluid mud was a similar rate as for distilled water and seawater, suggesting fluid mud significantly depends on the behavior of water.

• 한국생산제조학회지
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• 제22권5호
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• pp.818-823
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• 2013

In the process of sterilization during the manufacture of beverages, both the treatment time and the temperature influence the beverage taste and flavor. Therefore, to improve the beverage quality, a nonthermal sterilization method is preferred to a high-temperature one. A nonthermal method, ultrasonic treatment by shock waves from cavitation, has been known to have a sterilizing effect. In this study, to observe the effect of ultrasonic frequency and treatment time on beverage quality, batch type ultrasonic equipment was fabricated and tested. Further, to evaluate the applicability of this ultrasonic method to an in-situ process, flow type ultrasonic heptagonal equipment was fabricated and then used to perform a sterilization experiment. Subsequently, the sterilizing effect was measured under ultrasonic and low-temperature ($55^{\circ}C$) treatments. Based on the obtained results, ultrasonic sterilization technology that can be applied for treatments at flow rates of up to 3 L/min was developed.

• Journal of the Korean Wood Science and Technology
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• 제39권2호
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• pp.117-124
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• 2011

The possibility of using the properties of an ultrasonic wave as a means for monitoring the moisture content of a board during drying was investigated. The ultrasonic wave signals are influenced by moisture content and other factors such as temperature, moisture gradient and coupling area. The effect of temperature was examined by measuring the transit times, amplitudes and velocities of ultrasonic waves transmitted through air, a metal bar and a board at various temperatures. The effect of a moisture gradient was studied using a model specimen composing five wood pieces of various moisture contents. The velocity and amplitude of the ultrasonic waves transmitted through air increase with temperature, while those through a metal bar and a board decrease. It was confirmed that the temperature effect is partially attributed to the change of transducer's properties. The effect of a moisture gradient on the velocity of an ultrasonic wave varies with the average moisture content of a board. As the dimension of the end face of a board increases the velocity of an ultrasonic wave increases and low frequency components more dominates than high frequency components. The transit times of ultrasonic waves transmitted through a board during kiln drying reflect the temperature steps in the drying schedule and the transducer temperatures.

• 동력기계공학회지
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• 제9권4호
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• pp.5-10
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• 2005

The effect of ultrasonic energy for diesel fuel and blend oil has been revealed in this paper. The experimental setup consisted of a high speed diesel engine with 4 cylinder, dynamometer and ultrasonic fuel feeding system. Ultrasonic energy was added to diesel fuel and blend oil, which is a blend of diesel fuel and rape-seed oil. As engine speed was changed, engine torque and power, brake specific fuel consumption and thermal efficiency were measured in detail. As the results, by adding ultrasonic energy to diesel fuel and blend oil, the engine performance was improved in range of the experiment. The effect of improvement on brake specific fuel consumption and thermal efficiency for blend oil is higher than that for diesel fuel. When ultrasonic energy was added to diesel fuel or blend oil, a rise in engine torque for diesel fuel was higher than that for blend oil, but the effect of ultrasonic energy was small. From these results, it may be desirable to add ultrasonic energy to blend oil for the use of blend oil to diesel engine.

• 한국지하수토양환경학회지:지하수토양환경
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• 제25권4호
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• pp.58-66
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• 2020

Since the typical horn-type ultrasonic equipment induces a reaction at the probe tip, the sonochemical reaction has a limitation that it occurs only in a specific area. As one of the ways to overcome this limitation, an ultrasonic device with multi-stepped horn equipped with several oscillators has been developed. The objective of this study was to investigate the sonochemical effects induced by acoustic cavitation system in 20 kHz multi-stepped ultrasonic horn using calorimetry, KI dosimetry and the luminol test. The sonochemical effects of multi-stepped ultrasonic horn were compared with that of the typical horn-type 20 kHz ultrasonic device. The effect of immersion depth and power on the sonochemical reaction was investigated in the ultrasonic system with multi-stepped ultrasonic horn. Higher calorimetric energy was obtained at higher immersion depth and power conditions. Sonochemical effects increased significantly when using the high immersion depth and input power. However, as the input power increased, the cavitation reaction zone concentrated around the ultrasonic horn. Additionally, the experiments to examine the effect of liquid temperature was conducted. The smaller sonochemical reaction was obtained for the higher liquid temperature. The effect on temperature seems to be closely related to liquid conditions such as viscosity and vapor pressure of water.

• Journal of the Korean Wood Science and Technology
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• 제27권1호
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• pp.50-55
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• 1999

Since ultrasonic stress wave velocity varies with wood temperature and moisture content, ultrasonic stress wave could be a tool to predict wood moisture content if temperature effect could be eliminated. This temperature effect was investigated by measuring the velocities of ultrasonic stress waves transmitting through air, a metal bar and a dimension lumber at various temperatures. For air the velocity and amplitude of the ultrasonic stress wave increase with temperature, while for a metal bar and a dimension lumber those decrease as temperature increases. However all three materials showed velocity hystereses with a temperature cycle. The effect of temperature and moisture content on stress wave velocity of a dimension lumber was depicted in the form of a three dimensional graph. The plot of stress wave velocity vs. wood moisture content was well fitted by two regression equations: a exponential equation below 46% and a linear equation above 46%.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2001년도 춘계학술대회논문집E
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• pp.742-747
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• 2001

A study on the ultrasonic effect for turbulence enhancement is carried out in the horizontal flow field of a coaxial circular pipe. A large transparent acryl tank is made to perform several experiments for the above research. The front flow field from jet exit is divided as 4 measuring regions to observe characteristics of the above flow field according to those with and without ultrasonic. An ultrasonic transducer with 2MHz high frequency is used to give them the ultrasonic forcing. Characteristics such as the velocity distribution, the kinetic energy and the turbulence intensity are visualized, observed, examined and considered at Re No. 2000. In results, it is clarified that the ultrasonic increases the turbulence enhancement. And the optimum and harmonious intensity suited to the power of flow is needed to maximize the turbulence enhancement.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2014년도 춘계 학술논문 발표대회
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• pp.122-123
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• 2014

Measurement of the strength of concrete is an important indicator of the safety of the fresh as well as old concrete structures. It is possible to evaluate the strength of the concrete by means of an ultrasonic velocity method which is a kind of non-destructive inspection method for safety diagnostic evaluation of the building structures with aging. Steel embedded in the concrete and age of the concrete may affect ultrasonic pulse velocity. In order to accurately assess the strength of the concrete, it is necessary to understand rebar embedded in the concrete, steel shapes in various forms which effect ultrasonic pulse velocity. In this study, by measuring the velocity of ultrasonic waves generated when the waves pass through the ultrasonic pulse in a direction perpendicular to the reinforcing bars embedded in concrete, the effect of reinforcing bars on ultrasonic velocity accurately was verified and used to estimate the strength of the concrete.

• 한국염색가공학회지
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• 제11권5호
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• pp.1-6
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• 1999

This study was carried out to investigate the effect of a scouring machine including an ultrasonic system on desizing and scouring polyester fabrics. The ultrasonic frequency of the improved machine showed up at 28.882 kHz. Frequency amplitude increased with the current and the bath temperature, and then showed a constant level. Scouring effect of the ultrasonic machine was better than that of the conventional scouring machine using the mechanical stirring. The ultrasonic machine showed the optimum scouring effect at $50^\circ{C}$ of bath temperature and 10 min. of operation time, as compared to the conventional machine that required operating conditions of high temperature at $90^\circ{C}$, stirring speed at 40 rpm, and stirring time for 15 min..

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.