• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.435-435
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• 2011

The electronic structure and various physical properties of CeO2, Ce2O3, PrO2, and Pr2O3 have been studied from the framework of Ab-initio by the all-electron projector-augmented-wave (PAW) method, as implemented VASP (Vienna Ab-initio Simulation Package). The generalized gradient approximation (GGA) with effective U (Ueff) has been used to explain the strong on-site Coulomb repulsion among the localized Ce 4f electrons. The dependence of selected observables of these materials on the Ueff parameter has been scrutinized. The studied properties contain lattice constants, density of states, and reaction energies of CeO2, Ce2O3, PrO2, and Pr2O3. For CeO2 and PrO2, the GGA(PBE)+U results are in good agreement with experimental data whereas for the computational calculationally more demanding Ce2O3 and Pr2O3 both approaches give comparable accuracy. This results represent that by choosing an appropriate Ueff it is possible to reliably describe structural and electronic properties of CeO2, Ce2O3, PrO2, and Pr2O3, which enables modeling of oxygen reduction reaction processes involving ceria-based materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.590-594
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• 2018

We developed a time-temperature indicator (TTI) that rapidly determines whether frozen mackerel Scomber japonicus has thawed during its distribution. Our TTI was made from filter paper capable of absorbing mackerel exudate that was soaked in a 20% citric acid solution at pH 4.0 and then dried. The dried absorbent paper was cut and attached to blue litmus paper with a 2 mm overhang. The fixed litmus paper was covered with a polypropylene film and sealed. The indicator was placed inside a polyvinyl vacuum package containing the mackerel sample. The vacuum-sealed packaged was frozen at $-20^{\circ}C$ for 24 h. After freezing, the color change and time dependence of the indicator were observed at room temperature ($25^{\circ}C$) and demonstrated the utility of this TTI for rapidly determining whether frozen mackerel underwent thawing during distribution.

• Journal of Information Display
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• v.2 no.4
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• pp.34-38
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• 2001

We suggested new PDP packaging technology using the direct joint method, which does not need an exhausting hole and tube. The advantages of this method are simple process, short process time and time panel package. To packaging, we drew the seal line of glass frit by dispenser followed by forming the lump, which provide pumping-out path during the packaging process. And, we have performed a pretreatment of glass frit to reduce the out-gases. After which, both front and rear glass plates were aligned and loaded into vacuum packaging chamber. The 4-inch monochrome AC-PDP was successfully packaged and fully emitted with brightness of 1000 $cd/m^2$. Also, glass frit properties for pretreatment condition was investigated by AES and SEM analyses.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.111-111
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• 2010

최근 전자 소자의 집적기술은 기존의 2차원에서 System on package (SOP) 개념에 기반을 둔 3차원 집적 기술로 발전 되어가고 있다. 소자의 3차원 실장을 실현시키는 과정에서 세라믹의 여러 유용성이 언급되어져 왔지만, 취성이 매우 크다는 등의 단점이 있었다. 이러한 이유로 연성을 가지는 폴리머와 세라믹을 합성한 복합체 기판에 대하여 많은 연구가 되고 있다. 그러나 세라믹 제작을 위해서는 높은 공정온도가 요구되고 있고 이러한 높은 공정상에서의 온도는 3차원 실장에 있어서 문제점이 되고 있다. 이러한 문제점을 극복하기 위하여 상온에서 치밀한 세라믹 후막을 제작할 수 있는 공정인 Aerosol Deposition Method (ADM)방법으로 세라믹-폴리머 후막의 제조를 시도하였다. 일반적으로 ADM은 수백 나노의 출발 파우더를 사용하여 치밀한 세라믹 막을 형성하는데 사용된다. 본 연구에서는 ADM으로 100 nm미만의 나노 세라믹 파우더를 사용하여 다공성의 세라믹 후막을 제조한 후 resin을 함침시키는 방법으로 세라믹-폴리머 후막의 제조를 시도하였다. 그 결과 운송가스, aerosol 농도 등의 공정조건을 변화시켜 다공성의 $Al_2O_3$ 후막을 제조하였고, 이 다공성 후막은 반투명의 특성을 보이며 고충전율로 형성되었다. 이렇게 제조된 나노 다공성 $Al_2O_3$ 후막에 cyanate ester resin을 함침시키는 방법을 사용하여 $Al_2O_3$-cyanate ester 복합체 후막을 제조하였으며, 이의 비유전율 및 품질계수는 각각 1 MHz에서 6.7, 1000으로 우수한 유전특성을 보임이 확인되었다.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.2
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• pp.10-18
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• 2011

In order to develop highly-integrated RGBY(Red, Green, Blue, Yellow) LED light, a high thermal radiation ceramic package was manufactured, and the encapsulation process was applied with a vacuum printing encapsulation system(VPES). After the completion of vacuum printing, the shape of the encapsulation layer could be controlled by heat treatment during the curing process, and the optical power became highly increased as the encapsulation layer approached a dome shape. The optical characteristics involved in a Correlated Color Temperature(CCT), a Color Rendering Index (CRI), and the efficiency of RGBY LED light were able to be identified by the experimental designing method. Regarding the characteristics of the white light of RGBY LED light, which were measured on the basis of the aforementioned optical characteristics, CRI posted 88, CCT recorded 5,720[$^{\circ}K$], and efficiency exhibited 52[lm/W]. The chip temperature of RGBY LEDs was below 55[$^{\circ}C$] when the consumption power of LED chips was 0.1[W] for the red, 0.3[W] for the green, 0.08[W] for the blue, and 0.24[W] for the yellow. Also, the thermal resistance of the highly-integrated RGBY LED light measured by T3Ster was 2.3[K/W].

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.944-950
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• 1996

The purpose of our study is to investigate the changes of physico-chemical properties according to packaging methods(vacuum packaged with polyamide/polyethylene, air packaged with polyvynyl-chloride) and illumination on the properties of Hanwoo beef. pH value in vacuum packaged beef tended to be decreased, but pH value in air packaged beef tended to be increased during storage for 21 days, irrespective of illumination. Contents of volatile basic nitrogen(VBN) and thiobarbituric acid(TBA) values were increased, regardless of packaging methods. However, vacuum packaged beef showed lower VBN, TBA values than those of air packaged beef. Red color(CIE a value) was also decreased. Regardless of packaging method, saturated fatty acids(SFAs) were increased, but unsaturated fatty acids(UFAs) were relatively decreased. And in the ratio of the UFA/SFA, vacuum packaged beef had lower UFA/SFA ratio than that of air packaged beef. In this study, the effect of illumination did not change on physico-chemical properties in Hanwoo beef. In conclusion, the results indicate that the vacuum packaging treatment was more important to prolong the shelf-life of Hanwoo beef than air packaging method.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.

• Journal of computational fluids engineering
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• v.11 no.3 s.34
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• pp.52-58
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• 2006

A numerical investigation is made of air flow in a spinner equipment used for cleanning and drying flat display panels. A unique feature of the spinner under question is the placement of a torus plate cover over the rotating plate. The turbulent flow is driven by rotation of a large disk and suction by the exhaust system connected to vacuum chamber. The flow is modelled as an axisymmetric two-dimensional flow and computation is conducted by using the FLUENT package with a version of k-$\varepsilon$ turbulence model. The required capacity of the exhaust system is assessed numerically. The usefulness of the cover in controlling air flow circulation is examined. A computational trouble shooting is attempted to resolve the problem of panel rising which occurred in real experiment.

• 연구논문집
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• s.29
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• pp.173-183
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• 1999

The vacuum investment casting process for a large gas turbine component, Inner Preswirl Support (IPS), was simulated by using commercial FEM package ProCAST(TM) with view factor radiation method. The solid fraction in mushy zone was directly measured by Differential thermal analysis(DTA-DSC mode). Three types gating design. considering liquid flow and heat release through it. were proposed. Solidification had begun at the ribs or thin sections of the IPS casting and advanced further through the upper and lower gates. The computed temperature gradient G and G/R values at 70% solidified temperature were used for prediction of microshrinkage formation during casting. The effect of mold preheat on the thermal history of the casting displayed minute effect on the microshrinkage formation.