• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.265-273
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• 2010

The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color ($L^*,a^*,b^*$), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.341-348
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• 2000

Effects of different types of sub-freezing methods on quality of raw pork loin, beef loin and tuna were studied. Storage tests were undertaken as follows; the three different types of sub-freezing methods, such as regular cold chamber at $-1^{\circ}C$, air-blast sub-freezing at $-5^{\circ}C$ and sharp-plate sub-freezing at $-5^{\circ}C$, were evaluated for extending freshness of samples. Pork loin packed with polyethylene-film showed no significant differences (P<0.05) in physico-chemical properties among the above sub-freezing methods. Air-blast sub-freezing methods revealed faster evaporation of moisture from samples. The same sub-freezing method also showed increased VBN values of pork loin and tuna samples. Regular cold chamber resulted in increased TBA values and K values of beef loin and tuna, respectively. It appeared that sharp-plate freezing system kept the food samples with the least loss of freshness among the above three sub-freezing methods. These results indicated that freshness of raw pork, beef and tuna could be significantly extended by the sharp-plate sub-freezing method.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2008.10a
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• pp.114-117
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• 2008

Curved thick plate forming in shipbuilding industry is currently performed by a thermal process, called as Line Heating by using gas flame torches. It was examined as an alternative way in this study to manufacture curved thick plates by the multi-punch die forming. Experiments and finite element analyses were conducted to evaluate the feasibility of the reconfigurable discrete die forming to the thick plates. Configuration of the multi-punch dies suitable for multi-curvature was investigated. As a result, single step forming by reconfigurable discrete die with scale factor improved formability.

• Proceedings of the KSME Conference
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• 2007.05b
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• pp.1888-1893
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• 2007

In this study, the microchannel plated heat exchanger were numerically studied for the enhancement of heat transfer in the channel configuration. Unit cold and hot fluid region with the microchannel were modeled and periodic boundary condition at the side wall was applied to continuously repeating geometry. The material of micro-structured plate is STS304 and working fluid is water. Triangular obstacles were placed in micro channel to enhance heat transfer. The performance of microchannel plated heat exchangers were numerically investigated with various obstacle configuration and Reynolds number under the parallel and counter flows. Heat transfer rate has increased about 18% compared with straight channel, but pressure drop also increased about 3.5 times. The main factor of increasing of pressure drop and heat transfer rate is considered that the momentum was lost to collide against obstacles, generation of secondary flow and boundary layer separation, wake and vortex forming phenomena.

• Journal of Welding and Joining
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• v.13 no.1
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• pp.145-155
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• 1995

Continuous wave C $O_{2}$ laser beam welding and formability of zinc coated steel plates were investigated. First, the optimal welding condition could be obtained in lap configuration by using the data for heat input, gap size and fracture behaviour. The gap size for fully-penetrated bead could be predicted by the gap model by Akhter et al. AIso, it was found that the joining efficiency was constant. Secondly, the butt welding of dissimilar materials (zinc coated steel plate and cold rolled steel plate) with different thicknesses was investigated. In the thickness range of 0.8-2.0 mm, the maximum welding speed of 10m/min was obtained. In the butt welding of two plates with thickness 2.0 mm and l.6mm, the maximum, welding speed of 6m/min was obtained, Finally. the forming results of butt-welded plates showed that the joining design was important to apply the laser welded blank in the automotive production.

• Proceedings of the KIPE Conference
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• 2008.06a
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• pp.12-14
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• 2008

We have been trying to do our every efforts in various division in order to get more highly competition of products in steel industry, Especially, for the industry of cold mill, We are making high degree durability & elegant of steel plate from high quality plating & coating. Recently, Induction heating equipments are used to be choose in order to heat the steel plate in processing of drying and of curing after plating and coating are done. This paper will describe the theory of induction heating, consideration matters to decide power supply, structure of heating coil & manufacturing, operating methods etc, also it will present installation reference.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.14 no.5
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• pp.68-74
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• 2015

In the present work, a series of numerical calculations have been conducted on the cooling of a hot surface using an air/water mist jet. In some cooling processes, such as in the glass-tempering process, direct contact between the cold water drops and the hot surface should be avoided, because this may cause surface cracks due to the sharp temperature gradients. Thus, the main focus of this study is finding the appropriate operating conditions for maximum cooling without direct contact between the drops and the surface. A series of numerical experiments have been performed, and, at the same time, those results were compared with those of the previous experiments for verification purposes. The effects of droplet impinging velocity, hot plate temperature, and liquid loading ratio for mono-dispersed drops of various sizes were studied in detail.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1995.10a
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• pp.86-94
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• 1995

The rotary forging process has a potential for producing high-precision parts because of smaller forging forces and incrementally controlled deformation, especially in cold forging of intricate parts to net shape. But while thin circular plate are made by rotary forging, center thinning and fracture will occur under given conditions. The trouble has seriously influenced the quality of products and the spreading of this technique. This paper intends to explain the phenomenon of center thinning and gives a criterion of it. In order to confirm the validity of the proposed criterion, experiments have been carried out by using the rotary forging press which has been designed and constructed in our laboratory.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2009.04a
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• pp.48-51
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• 2009

Excessive wavy surfaces formed by a cold or hot-rolling process in a thin plate degrade the value of the plate significantly, which is called flatness problem in the industry. It is a result of post-buckling due to the residual stress caused by the rolling process. A unique difficulty of the problem as a buckling problem is that the buckling length is not given but has to be found. a new approach is developed to solve the flatness problem by extending a classic post-buckling analysis method based on the energy principle. The approach determines the buckling length and amplitude. The new solution approach can be used to determine the condition for the maximum rolling production that does not cause the flatness problem.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.2 no.4
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• pp.268-278
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• 1990

Hydrodynamic stability equations are formulated for natural convection flows adjacent to a heated or cooled, inclined, isothermal surface in pure water at $4^{\circ}C$, where the density variation with temperature becomes nonlinear. The resulting stability equations, when reduced to ordinary differential equations by a similarity transformation, constitute a two-point boundary-value problem, which was solved numerically. It is found from the obtained stability results that the neutral stability curves are systematically shifted to have lower critical Grashof numbers, as the inclination angle of upward-facing plate increases. Also, the nose of the neutral stability curve becomes blunter as the angle increases. It implies that the greater the inclination of the upward-facing plate, the more susceptible of the flow to instability for the wide range of disturbance wave number and frequency.