• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.23 no.10
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• pp.1240-1247
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• 1999

Particle motion through a disk type critical orifice placed in a 3.0cm diameter chamber has been studied numerically. In the simulation, the velocity field is solved using Pantankar's SIMPLER algorithm for the compressible flow and convergence of the computation is confirmed if the mass source at each control volume is smaller than $10^{-7}$. The particle motion in the flow field is solved in Lagrangian method. The particle trajectories showed that the particles injected away from the center line are expanded rapidly. At lower pressures, this expansion phenomena are more dominant. At lower pressures, the clear difference in particle and air speed is showed all the way down to the exit plan. It was found that particles with Stokes number of ca.2.5 tend to focus close to the center line very well except the particles travelling near the wall. However, particles with Stokes number greater than ca.2.5 show a tendency to cross the center line.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.6
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• pp.837-844
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• 2001

Jet cutting technology currently makes use of a generic supersonic gas jet to improve the cutting speed and performance. In order to get a better understanding of the flow characteristics involved in the supersonic jet cutting technology, the axisymmetric Navier-Stokes equations have been solved using a fully implicit finite volume method. Computations have been conducted to investigate some major characteristics of supersonic coaxial turbulent jets. An assistant gas jet has been imposed on the primary gas jet to simulate realistic jet cutting circumstance. The pressure and the temperature ratios of the primary and assistant gas jets are altered to investigate the major characteristics of the coaxial jets. The total pressure and Mach number distributions, shock wave systems, and the jet core length which characterize the coaxial jet flows are strongly affected by the pressure ratio, but not significantly dependent on the total temperature ratio. The assistant gas jet greatly affects the basic flow characteristics of the shock system and the core length of under and over-expanded jets.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.269-269
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• 2017

Germination is one of the techniques used to enhance the texture properties and nutritional value of the brown rice (BR). Therefore, germinated BR (GBR) has received significant attention during the last decade. Physicochemical and cooking properties of brown rice were examined before and after germination. Germination raised the cooking properties, such as water absorption, expanded volume and soluble solid of cooked BR (brown rice). The texture, measured using tensipresser, was significantly improved by germination. The hardness of cooked BR was decreased by germination, but the GBR was sticker. In RVA, all viscosity value (peak viscosity, break down, set back, and final viscosity) of germinated rice flour was also reduced while gelatinization temperature did not change. Amylose content and amylopectin chain length distribution of BR starch were slightly changed by germination. Overall results revealed that germination was an effective tool to improve texture and cooking properties of BR.

• Journal of the Korean Ceramic Society
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• v.48 no.2
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• pp.173-177
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• 2011

Decomposition promoting factors and decomposition mechanism in the zinc decomposition process of waste hard metals which are composed mostly of tungsten carbide and cobalt were evaluated. Zinc volatility amount was suppressed and zinc valatilization pressure was produced in the reaction graphite crucible inside an electric furnace for ZDP. Reaction was done for 2 h at $650^{\circ}C$, which 100 % decomposed the waste hard metals that were over 30 mm thick. As for the separation-decomposition of waste hard metals, zinc melted alloy formed a liquid composed of a mixture of ${\gamma}-{\beta}1$ phase from the cobalt binder layer (reaction interface). The volume of reacted zone was expanded and the waste hard metal layer was decomposed-separated horizontally from the hard metal. Zinc used in the ZDP process was almost completely removed-collected by decantation and volatilization-collection process at $1000^{\circ}C$.

• Journal of Institute of Control, Robotics and Systems
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• v.17 no.12
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• pp.1248-1255
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• 2011

In daily life, another major role of human hand is a communicative function using hand gestures besides grasp function. Therefore, if amputees can express their intention by the prosthetic hand, they can much actively participate in social activities. Thus, this paper propose myoelectric multi-function prosthetic hand which can express 6 useful hand gestures such as Rock, Scissors, Paper, Indexing, Ok and Thumb-up. It was designed as under-actuated structure to minimize volume and weight of the prosthetic hand. Moreover, in order to effectively control various hand gestures by only two EMG sensors, we propose a control strategy that the signal type are expanded as "Strong" and "Light", and hand gestures are hierarchically classified for the intuitive control. Finally, we prove the validity of the developed prosthetic hand with the experiment.

• Structural Engineering and Mechanics
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• v.64 no.2
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• pp.155-171
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• 2017

This paper presents a proposed method for producing reinforced composite concrete columns reinforced with various types of metallic and non metallic mesh reinforcement. The experimental program includes casting and testing of twelve square columns having the dimensions of $100mm{\times}100mm{\times}1000mm$ under concentric compression loadings. The test samples comprise all designation specimens to make comparative study between conventionally reinforced concrete column and concrete columns reinforced with welded steel mesh, expanded steel mesh, fiber glass mesh and tensar mesh. The main variables are the type of innovative reinforcing materials, metallic or non metallic, the number of layers and volume fraction of reinforcement. The main objective is to evaluate the effectiveness of employing the new innovative materials in reinforcing the composite concrete columns. The results of an experimental investigation to examine the effectiveness of these produced columns are reported and discussed including strength, deformation, cracking, and ductility properties. Non-linear finite element analysis; (NLFEA) was carried out to simulate the behavior of the reinforced concrete composite columns. The numerical model could agree the behavior level of the test results. ANSYS-10.0 Software. Also, parametric study is presented to look at the variables that can mainly affect the mechanical behaviors of the model such as the change of column dimensions. The results proved that new reinforced concrete columns can be developed with high strength, crack resistance, and high ductility properties using the innovative composite materials.

• 한국전산유체공학회:학술대회논문집
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• 2011.05a
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• pp.124-128
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• 2011

The heat transfer rate in an oven is very important for the quality of cooking food. For a robust performance design in an electric oven, forced convection has been used rather than natural convection, in bake and convection mode. Forced convection heat trans for in a vented electric oven has been numerically evaluated using the commercial software FLUENT. CFD modeling of the electric oven involves three-dimensional, steady state, MRF fan model and DO radiation model. In this study, the electric oven cavity and fan modules are not simplified. Other research shows that the boundary condition can often lead to non-physical solutions, such as reverse flaw at the top vent. To remove this non-physical solution, control volume has been expanded at the nearby vent. This numerical analysis has been performed with dedicated experimental support. The results show that there is less than a 2.2% difference between the simulation and experimental data for the temperature profile of food. From this research we can use this oven simulation technique to make a better convection system in an electric oven.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.520-524
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• 2000

A ejector system is one of the fluid machinery, which has been mainly used as an exhaust pump or a vacuum pump. The ejector system has often been pointed out to have only a limited efficiency because it is driven by pure shear action and the mixing action between primary and secondary streams. In the present work, numerical simulations were conducted to investigate the effects of the geometry and the mass flow ratio of supersonic ejector-diffuser systems on their mixing performance. A fully implicit finite volume scheme was applied to solve the axisymmetric Navier-Stokes equations, and the standard ${\kappa}-{\varepsilon}$ turbulence model was used to close the governing equations. The flow fields of the supersonic ejector-diffuser systems were investigated by changing the ejector throat area ratio and the mass flow ratio. The existence of the second throat strongly affected the shock wave structure inside the mixing tube as well as the spreading of the under-expanded jet discharging from the primary nozzle, and served to enhance the mixing performance.

• Proceedings of the KSME Conference
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• 2003.11a
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• pp.568-573
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• 2003

When a safety valve equipped in a nuclear power plant opens in an instant by an accident, a moving shock wave propagates downstream the valve, inducing a complicated unsteady flow field. The moving shock wave may exert severe load to the structure. So, to reduce the load acting on the wall of POSRV, a gradual opening of POSRV is adopted in general. In theses connections, a numerical work is performed to investigate the effect of valve opening time on the unsteady flow fields downstream of the valve. Compressible, two-dimensional Navier-Stokes equations are used with the finite volume method. The obtained results show that sharp pressure rise through moving shock tor the case of instant opening is attenuated by employing the gradual opening of valve. It is turned that the flows for the two cases of gradual valve opening time show the similar to that of highly under-expanded one in jet structure having expansion and compression waves and Mach stem. Also, comparing with the results for the two cases of opening time, the shorter the valve opening is, the pressure gradient at the downstream of the valve becomes softly.