• Title/Summary/Keyword: Volume expansion rate

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A Study on Real-Time Monitoring for Moisture Measurement of Organic Samples inside a Drying Oven using Arduino Based on Open-Source (오픈 소스 기반의 아두이노를 이용한 건조기 내 유기 시료의 실시간 수분측정 모니터링에 관한 연구)

  • Kim, Jeong-hun
    • Journal of Venture Innovation
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    • v.5 no.2
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    • pp.85-99
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    • 2022
  • Dryers becoming commercially available for experimental and industrial use are classified to general drying oven, hot-air dryer, vacuum dryer, freezing dryer, etc. and kinds of them are various from the function, size and volume, etc. But the moisture measurement is not applied although it is important factor for the quality control and the performance improvement of products, and then now is very passive because the weight is weighed arbitrarily after dry-end. Generally the method for measuring moisture is divided by a direct measurement method and a indirect measurement method, and the former such as the change of weight or volume on the front and rear of separation of moisture, etc. is mainly used. Relatively a indirect measurement is very limited to apply due to utilize measurement apparatuses using temperature conductivity and micro-wave etc. In this research, we easily designed the moisture measurement system using the open-source based Arduino, and monitored moisture fluctuations and weight profiles in the real-time without the effect of external environment. Concretely the temperature-humidity and load cell sensors were packaged into a drying oven and the various change values were measured, and their sensors capable to operate 60℃ and 80℃ were selected to suitable for the moisture sensitive materials and the food dry. And also the performance safety using the organic samples of banana, pear, sawdust could be secured because the changes of evaporation rate as the dry time and temperature, and the measurement values of load cell appeared stable response characteristics through repeated experiments. Hereafter we judge that the reliability can be improved increasingly through the expansion of temperature-humidity range and the comparative analysis with CFD(Computational Fluid Dynamics) program.

RHEOLOGIC STUDY ON THE VISCOELASTIC PROPERTIES OF FLOWABLE AND CONDENSABLE RESIN COMPOSITES (유동성 및 응축성 복합레진의 점탄성에 관한 유변학적 연구)

  • Lee, In-Bog;Cho, Byeong-Hoon;Son, Ho-Hyun;Kwon, Hyuk-Choon;Um, Chung-Moon
    • Restorative Dentistry and Endodontics
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    • v.25 no.3
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    • pp.359-370
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    • 2000
  • The purpose of this investigation was to observe the viscoelastic properties of five commercial flowable(Aeliteflo, Flow it, Revolution, Tetric flow, Compoglass flow), three conventional hybrid(Z-100, Z-250, P-60) and two condensable(Synergy compact, SureFil) resin composites. A dynamic oscillatory shear test was done to evaluate the storage shear modulus (G'), loss shear modulus(G"), loss tangent(tan ${\delta}$) and complex viscosity(${\eta}^*$) of the resin composites as a function of frequency - dynamic frequency sweep test from 0.01 to 100 rad/s at $25^{\circ}C$ - by using Advanced Rheometric Expansion System(ARES). To investigate the effect on the viscosity of resin composites of filler volume fraction, the filler weight % and volume % were measured by means of Archimedes' principle using a pyknometer. The results were as follows 1. The complex viscosity ${\eta}^*$ of flowable resins was lower than that of hybrid resins and significant differences were observed between brands. The complex viscosity ${\eta}^*$ of condensable resins was higher than that of hybrid resins. The order of complex viscosity ${\eta}^*$ at ${\omega}$=10 rad/s was as follows, Surefil, Synergy compact, P-60, Z-250, Z-100, Aeliteflo, Tetric flow, Compoglass flow, Flow it, Revolution. The relative complex viscosity of flowable resins compared to Z-100 was 0.04~0.56 but Surefil was 30.4 times higher than that of Z-100. 2. The storage shear modulus G' and the loss shear modulus G" of flowable resins were lower than those of hybrid resins but those of condensable resins were higher. The patterns of the change of loss tangent, tan ${\delta}$, of resin composites with increasing frequency were significantly different between brands. The phase angles, ${\delta}$, ranged from $30.2{\sim}78.1^{\circ}$ at ${\omega}$=10 rad/s. 3. All composite resins represent pseudoplastic nature with increasing shear rate. 4. The complex shear modulus $G^*$ and the phase angle ${\delta}$ was represented by the frequency domain phasor form, $G^*({\omega})=G^*e^{i{\delta}}=G^*{\angle}{\delta}$. The locus of frequency domain phasor plots in a complex plane was a valuable method that represent the viscoelastic properties of composite resins. 5. There was no direct linear correlationship but a weak positive relation was observed between filler volume % or weight % and the viscosity of the resin composites.

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Evaluations of Si based ternary anode materials by using RF/DC magnetron sputtering for lithium ion batteries

  • Hwang, Chang-Muk;Park, Jong-Wan
    • Proceedings of the Korean Vacuum Society Conference
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    • 2010.08a
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    • pp.302-303
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    • 2010
  • Generally, the high energy lithium ion batteries depend intimately on the high capacity of electrode materials. For anode materials, the capacity of commercial graphite is unlike to increase much further due to its lower theoretical capacity of 372 mAhg-1. To improve upon graphite-based negative electrode materials for Li-ion rechargeable batteries, alternative anode materials with higher capacity are needed. Therefore, some metal anodes with high theoretic capacity, such as Si, Sn, Ge, Al, and Sb have been studied extensively. This work focuses on ternary Si-M1-M2 composite system, where M1 is Ge that alloys with Li, which has good cyclability and high specific capacity and M2 is Mo that does not alloy with Li. The Si shows the highest gravimetric capacity (up to 4000mAhg-1 for Li21Si5). Although Si is the most promising of the next generation anodes, it undergoes a large volume change during lithium insertion and extraction. It results in pulverization of the Si and loss of electrical contact between the Si and the current collector during the lithiation and delithiation. Thus, its capacity fades rapidly during cycling. Si thin film is more resistant to fracture than bulk Si because the film is firmly attached to the substrate. Thus, Si film could achieve good cycleability as well as high capacity. To improve the cycle performance of Si, Suzuki et al. prepared two components active (Si)-active(Sn, like Ge) elements film by vacuum deposition, where Sn particles dispersed homogeneously in the Si matrix. This film showed excellent rate capability than pure Si thin film. In this work, second element, Ge shows also high capacity (about 2500mAhg-1 for Li21Ge5) and has good cyclability although it undergoes a large volume change likewise Si. But only Ge does not use the anode due to its costs. Therefore, the electrode should be consisted of moderately Ge contents. Third element, Mo is an element that does not alloys with Li such as Co, Cr, Fe, Mn, Ni, V, Zr. In our previous research work, we have fabricated Si-Mo (active-inactive elements) composite negative electrodes by using RF/DC magnetron sputtering method. The electrodes showed excellent cycle characteristics. The Mo-silicide (inert matrix) dispersed homogeneously in the Si matrix and prevents the active material from aggregating. However, the thicker film than $3\;{\mu}m$ with high Mo contents showed poor cycling performance, which was attributed to the internal stress related to thickness. In order to deal with the large volume expansion of Si anode, great efforts were paid on material design. One of the effective ways is to find suitably three-elements (Si-Ge-Mo) contents. In this study, the Si based composites of 45~65 Si at.% and 23~43 Ge at.%, and 12~32 Mo at.% are evaluated the electrochemical characteristics and cycle performances as an anode. Results from six different compositions of Si-Ge-Mo are presented compared to only the Si and Ge negative electrodes.

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Current Status and Perspectives in Varietal Improvement of Rice Cultivars for High-Quality and Value-Added Products (쌀 품질 고급화 및 고부가가치화를 위한 육종현황과 전망)

  • 최해춘
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.15-32
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    • 2002
  • The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.

A Micro-Mechanics Based Corrosion Model for the Prediction of Service Life in Reinforced Concrete Structures

  • Song, Ha-Won;Kim, Ho-Jin;Kim, Tae-Hwan;Byun, Keun-Joo;Lee, Seung-Hoon
    • Corrosion Science and Technology
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    • v.4 no.3
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    • pp.100-107
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    • 2005
  • Reinforcing steel bars in reinforced concrete structures are protected from corrosion by passive film on the steel surface inside concrete with high alkalinity. However, when the passive film breaks down due to chloride ion ingressed into the RC structures, a corrosion initiates at the surface of steel bars. Then, internal pressure by volume expansion of corrosion products in reinforcing bars induces cracking and spalling of cover concrete, which reduces not only durability performance but also structural performance in RC structures. In this paper, a service life prediction of RC structures is carried out by using a micro-mechanics based corrosion model. The corrosion model is composed of a chloride penetration model to evaluate the initiation of corrosion and an electric corrosion cell model and an oxygen diffusion model to evaluate the rate and the accumulated amounts of corrosion. Then, a corrosion cracking model is combined to the models to evaluate critical amount of corrosion product for initiation cracking in cover concrete. By implementing the models into a finite element analysis program, a time and space dependent corrosion analysis and a service life prediction of RC structures due to chloride attack are simulated and the results of the analysis are compared with test results. The effect of crack width on the corrosion and the service life of the RC structures are analyzed and discussed.

Heat Treatment Effects on the Phase Evolutions of Partially Stabilized Grade Zirconia Plasma Sprayed Coatings

  • Park, Han-Shin;Kim, Hyung-Jun;Lee, Chang-Hee
    • Journal of the Korean institute of surface engineering
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    • v.34 no.5
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    • pp.486-493
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    • 2001
  • Partially stabilized zirconia (PSZ) is an attractive material for thermal barrier coating. Zirconia exists in three crystallographic phases: cubic, tetragonal and monoclinic. Especially, the phase transformation of tetragonal phase to monoclinic phase accompanies significant volume expansion, so this transition generally results in cracking and contributes to the failure of the TBC system. Both the plasma sprayed ZrO$_2$-8Y$_2$O$_3$ (YSZ) coat and the ZrO$_2$,-25CeO$_2$,-2.5Y$_2$O$_3$ (CYSZ) coat are isothermally heat -treated at 130$0^{\circ}C$ and 150$0^{\circ}C$ for 100hr and cooled at different cooling rates. The monoclinic phase is not discovered in all the CYSZ annealed at 130$0^{\circ}C$ and 150$0^{\circ}C$. In the 150$0^{\circ}C$ heat-treated specimens, the YSZ contains some monoclinic phase while none exists in the 130$0^{\circ}C$ heat-treated YSZ coat. For the YSZ, the different phase transformation behaviors at the two temperatures are due to the stabilizer concentration of high temperature phases and grain growth. For the YSZ with 150$0^{\circ}C$-100hr annealing, the amount of monoclinic phase increased with the slower cooling rate. The extra oxygen vacancy, thermal stress, and c to t'phase transformation might suppress the t to m martensitic phase transformation.

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Characterization of fine lightweight aggregates sintered at floating state using by vertical furnace (수직로에서 부유 소성된 경량 세골재의 특성)

  • Kang, Seung-Gu
    • Journal of the Korean Crystal Growth and Crystal Technology
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    • v.18 no.6
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    • pp.258-263
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    • 2008
  • The fine aggregates of below 2 mm size was fabricated using by the vertical furnace in which the aggregates could be sintered at floating state and its physical properties were analyzed. The liquid formed at the surface of specimens sintered at $1200{\sim}l300^{\circ}C$ induced a gas in core to expand so the denser shell and porous core could be produced. The C series specimen fabricated by crushing an extruded body had an irregular shape and sharp edges but those became spheroidized by bloating due to gas expansion inside. The fine aggregates fabricated in this study was as light as floating in the water and had an apparent density of $0.68{\sim}1.08$. The absorption rate was proportioned to a porosity showing that the pores in core was not closed completely. The properties of fine aggregates fabricated in vertical furnace were similar with those of in an electric muffle furnace but the sticking-together phenomenon by surface fusion was not occurred in the vertical furnace. The aggregates fabricated in this study had a little lower impact resistance than that of natural aggregate but satisfied the unit volume weight standard specified in KS.

Variation of Physical and Microstructural Properties of Limestone caused by Artificial Freezing and Thawing (인공 동결-융해 풍화에 따른 석회암의 물성 및 미세구조 변화 분석)

  • Park, Jihwan;Park, Hyeong-Dong
    • Tunnel and Underground Space
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    • v.25 no.5
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    • pp.435-449
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    • 2015
  • Physical and microstructural properties of Pungchon and Maggol limestone were investigated quantitatively during 50 cycles of artificial freezing and thawing test. There were decrease in dry weight and P,S-wave velocity, and increase in absorption rate in both rock types. Porosity, pore volume, equivalent diameter, throat thickness and pore orientation were analyzed using X-ray computed tomography images. Porosity increased, and initiation and expansion of pores were investigated as weathering progresses. Physical and microstructural variation in Maggol limestone was larger than that of Pungchon limestone because Maggol limestone has more pores and microcracks at initial state. As this study analyzes physical and microstructural properties of rock specimens comprehensively, it can be applied to further rock weathering study and can be used as fundamental data of construction and resource development in cold regions.

Thermal behavior and rheology of polypropylene and its blends with poly($\varepsilon$-caprolactone)

  • Chun, Yong-Sung;Minsoo Han;Park, Junghoon;Kim, Woo-Nyon
    • Korea-Australia Rheology Journal
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    • v.12 no.2
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    • pp.101-105
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    • 2000
  • The crystallization behavior of homo polypropylene (PP) and PP in the PP-poly($\varepsilon$-caprolactone) (PCL) blends during isothermal crystallization has been investigated using differential scanning calorimeter (DSC) and advanced rheometric expansion system (ARES). From the storage modulus data of the homo PP and PP-PCL blends during isothermal crystallization, the volume fraction of crystallized material ($X_t$) of the homo PP and PP in the PP-PCL blends was calculated using the various rheological models. The results of $X_t$ of the homo PP and PP in the PP-PCL blends from ARES measurement were compared with the results from DSC. The $X_t$ of the homo PP was found to be higher in the ARES measurement than in the DSC. The crystallization rate of the homo PP was found to be faster in the rheological measurements than in the thermal analysis. The $X_t$ of PP in the PP-PCL blends with various compositions was obtained from the thermal analysis and rheological measurements. The $X_t$ of PP in the PP-PCL blends obtained from the thermal analysis and rheological measurements are not consistent. This discrepancy of $X_t$ may be due to the morphological changes resulted from the different crystallization kinetics of PP in the PP-PCL blends.

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Preference Evaluation of High Functional Spelt Flour Bread added with Aronia Powder (아로니아를 첨가한 고기능성 스펠트 밀가루 식빵의 기호도 분석)

  • Lee, Seon-gu
    • Culinary science and hospitality research
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    • v.23 no.2
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    • pp.181-188
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    • 2017
  • Aronia is a superberry that contains antioxidants. Due to its nutritional value, it has received much attention and has been widely researched. In this study, the proportion of aronia powder applied to spelt wheat flour was measured with the pH ratio of the additive and respondents' preference was examined for the preferred addition to the additive population. As a result of the acidity measurement, the pH value tended to decrease as the amount of aronia powder was increased. As for the fermentation expansion rate, the volume of the dough added with aronia powder was measured to be slightly smaller than that without addition of aronia powder. Preference of breads with aronia powder added showed higher preference when 6% was added compared to when 3% of aronia powder was added. As a result of preference survey of breads containing aronia powder, the most preference was given to taste when 3% of aronia powder was added. Color, fragrance, and overall acceptance were the most preferred when 6% of aronia powder was added. Based on these results, the optimal mixing ratio of aronia powder to spelt flour bread was selected to be 6% of aronia powder.