• 대한기계학회논문집A
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• 제26권7호
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• pp.1340-1347
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• 2002

Finite element simulations are being widely used to increase the efficiency and effectiveness of design of bulk metal forming processes. In such simulations, proper consideration of friction condition is crucial in obtaining reliable results. For this purpose, tip test based on backward extrusion was proposed recently. In this lest, a cylindrical billet is positioned in a shallow groove of a counter punch for centering purpose and formation of a radial tip is induced on the extruded end of the workpiece. In this study, the effect of centering groove on tip test was investigated. The quantitative ratio of the shear friction factors between the punch and die was numerically determined depending on the shape of centering groove. Also, surface expansion and pressure distribution along the punch and die were considered in order to better understand the reason that friction condition at the punch compared to the one of die was more severe.

• 항공우주기술
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• 제8권2호
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• pp.113-121
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• 2009

발사환경 시 작용하는 진동 환경을 지상에서 구현하기 위해 가진 시스템을 이용하고 있다. 진동시험은 수직, 수평 방향에 대해 수행되며, 수평방향 시험의 경우 슬립테이블 시스템과 연계하여 시험을 수행하게 된다. 최근 개발 중인 대형 위성의 경우, 위성과 진동 시험기 사이의 연결 구조물의 하중 및 동적 설계 요구 조건을 만족하기 위하여 수평가진 시스템과 열 특성이 매우 다른 스틸 소재를 이용하여 제작하였다. 본 연구에서는 수평가진 시스템과 열팽창 계수가 다른 소재를 이용하는 대형 구조물의 열 특성 및 모멘트 검증 과정과 발생한 문제점을 개선하고자 적용한 안을 제시하고자 한다.

• 한국안전학회지
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• 제29권2호
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• pp.18-23
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• 2014

Foam extinguishing agent is widely used for extinguishing combustible liquid fires. Compared to other foam type extinguishing agents, protein foam has relatively low cost and low toxicity and produces stable foam blanket which is excellent in heat resistance and sealability, despite it has weak fluidity. Therefore the study investigated foaming characteristics followed by various factors affecting the fluidity of the protein foam extinguishing agent. The extinguishing characteristics differentiated by the changes in fluidity were also experimented. Foaming performance was compared by measuring the expansion ratio and the 25% drainage time. Moreover, the 25% drainage time and the extinguishing time was compared. The results showed that the 25% drainage time and the expansion ratio were increased as the pressure of nozzle and the concentration of hydrolyzed protein liquid enlarged. However the foaming and extinguishing performance were not improved when the condition exceeded certain level of pressure and concentration. The fastest fire extinguishing condition was the nozzle pressure 4bar with the 85wt.% of concentration of hydrolyzed protein liquid.

• 대한기계학회논문집B
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• 제20권2호
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• pp.697-709
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• 1996

Supersonic axisymmetric jets issuing from various kinds of nozzles with a throat diameter of a few millimeters were experimentally investigated. The exit Mach number and Reynolds number based on the throat diameter of nozzle were in the range of 1.0 ~ 5.9 and 8.4$\times$ $10^4$ ~ 2.9$\times$$10^6$, respectively. The nozzle pressure ratio was varied from 5 to 85. Present paper aims to offer fundamental information of the supersonic free-jets, with an emphasis to give data with which the shape of the free-jets can be depicted under a specified condition. Experimental data are summarized to enable an estimation of the shape of the supersonic free-jets. The result shows that the shape of free-jets is dependent on only the nozzle pressure ratio.

• Preventive Nutrition and Food Science
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• 제5권1호
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• pp.25-31
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• 2000

Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

• Journal of Biosystems Engineering
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• 제30권5호
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• pp.285-292
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• 2005

Extrusion process and physical properties of extrudates of pulp powder (TMP, thermomechanical pulp fibers) mixed with expanding additives was evaluated to develop biodegradable packaging materials. To find out the optimum condition, the status of extrusion process, coefficient of elastic and expansion ratio of extrudates were tested on the composites (wheat flour, soluble starch, polyvinyl alcohol), blending conditions of composites and moisture contents of extrudates. In case of material composition, wheat flour played a key role to keep extrusion process irrespective of the added amounts of soluble starch and polyvinyl alcohol. The coefficient of elastic of extrudates was increased and the expansion ratio was reduced as the added amounts of wheat flour increased. Also, the coefficient of elastic of extrudates was decreased as the moisture content of extrudates increased. The lowest coefficient of elastic was 439.55 kPa under the condition, of pulp powder mixed with $20\%$ of wheat flour based on pulp weight and $10\%$ of soluble starch based on wheat flour weight and controlled $20\%$(wb) of moisture content.

• 동아시아식생활학회지
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• 제11권4호
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• 대한기계학회논문집A
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• 제21권10호
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• pp.1609-1618
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• 1997

Thermo-mechanical behaviors of polymer matrix composite(PMC) with continuous TiNi fiber are studied using theoretical analysis with 1-D analytical model and numerical analysis with 2-D multi-fiber finite element(FE) model. It is found that both compressive stress in matrix and tensile stress in TiNi fiber are the source of strengthening mechanisms and thermo-mechanical coupling. Thermal expansion of continuous TiNi fiber reinforced PMC has been compared with various mechanical behaviors as a function of fiber volume fraction, degree of pre-strain and modulus ratio between TiNi fiber and polymer matrix. Based on the concept of so-called shape memory composite(SMC) with a permanent shape memory effect, the critical modulus ratio is determined to obtain a smart composite with no or minimum thermal deformation. The critical modulus ratio should be a major factor for design and manufacturing of SMC.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1996년도 봄 학술발표회 논문집
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• pp.202-207
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• 1996

Recently, the mortar crack on floor is very serious in construction field, e.g. the crack due to plastic shrinkage and the crack due to drying shrinkage. To prevent this kind of crack, optimum mix propertions not only satisfying the required workability but also minimizing the unit water content were selected. And the expansion admixtures were used to compensate the shrinkage of mortar. This study shows that water/cement ratio used in construction field is about 64%. Even if we reduce water/cement ratio of mortar by the appropriate use the fine aggregate with high fineness modulus and superplastizer, floor mortar can have the required workability. The equations between mortar flow and water/cement ratio, sand/cement ratio, fineness modulus of fine aggregate were proposed in this study. And this equation may provide available mix proportions of floor mortar.

• 한국전산구조공학회논문집
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• 제23권6호
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• pp.727-737
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• 2010

Together with the Young's modulus the Poisson's ratio is another independent material parameter that governs the behavior of a structural system. Therefore, it is meaningful to evaluate separately the influence of the parameter on the random response of the structural system. To this end, a formulation dealing with the spatial randomness in the Poisson's ratio in laminated composite plates is proposed. The main idea of the paper is to transform the fraction form of the constitutive coefficients into the expanded form in an ascending order of the stochastic field function. To validate the adequacy of the formulation, a square plate is chosen and the computation results are compared with those obtained using conventional Monte Carlo simulation. It is observed that the results show good agreement with those by the Monte Carlo simulation(MCS).