• Journal of Dairy Science and Biotechnology
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• v.23 no.2
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• pp.93-98
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• 2005

Effects of heat and gamma irradiation on chemical, microbiological, and immunological changes of raw milk were compared. Free fatty acid content of milk showed increasing tendency according to the increase of heating temperature and irradiation dose, and showed similarity in UHT (ultra high temperature) and 5 kGy irradiation. Total bacterial counts and coliforms were not detected after treatment of LTLT (low temperature long time), HTST (high temperature short time), UHT, and irradiation from 1 to 10 kGy in the milk with initial microbial load at $10^3$ CFU/mL initially, but after 7 day storage, were not detected in UHT milk and that irradiated at 3 kGy or above. Heat treatment decreased (p<0.05) arginine, asparate, iso-leucine, lysine, and methionine content compared to raw milk while irradiation decreased (p<0.05) asparate, histidine, iso-luecine, leucine, and lysine content, which means irradiation could change primary structure of milk proteins. It was concluded that f kGy gamma irradiation treatment of raw milk could give a similar effect to UHT treatment in chemical and microbiological viewpoint, and may reduce allergenicity of raw milk.

• Journal of Environmental Science International
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• v.15 no.10
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• pp.919-928
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• 2006

The present study applied an atmospheric flow field model in Gwangyang-Bay which can predict local sea/land breezes formed in a complex terrain lot the development of a model that can predict short term concentration of air pollution. Estimated values from the conduct of the atmospheric flow field were used to evaluate and compare with observation data of the meteorological stations in Yeosu and the Yeosu airport, and the effect of micrometeorology of surround region by the coastal area reclamation was predicted by using the estimated values, Simulation results, a nighttime is appeared plainly land breezes of the Gwangyang-bay direction according to a mountain wind that formed in the Mt. of Baekwooun, Mt. of Youngchui. Land winds is formed clockwise circulation in the north, clockwise reverse direction in the south with Gangyang-bay as the center. Compared with model and observation value, Temperature is tend to appeared some highly simulation value in the night, observation value in the daytime in two sites all, but it is veil accorded generally, the pattern of one period can know very the similarity. And also, wind speed and wind direction is some appeared the error of observation value and calculation results in crossing time of the land wind and sea land, it can see that reproducibility is generally good, is very appeared the change land wind in the nighttime, the change of sea wind in the daytime. And also, according to change of the utilization coefficient of soil before and after development with Gwangyang-Bay area as the center. Temperature after development was high $0.55\sim0.67^{\circ}C$ in the 14 hoots, also was tend to appear lowly $0.10\sim0.22^{\circ}C$ in the 02 hours, the change of u, v component is comparatively tend to reduced sea wind and land wind, it is affected ascending air current and frictional power of the earth surface according to inequality heating of the generation of earth surface.

• Design & Manufacturing
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• v.14 no.4
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• pp.11-16
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• 2020

In this study, forming of carbon composite parts was performed using an injection/compression molding process. An impregnation of matrix is determined by ability of wet and flow rate between the matrix and reinforcement. The flow rate of matrix passing through the reinforcements is a function of permeability of reinforcement, a viscosity of matrix and pressure gradient on molding, and the viscosity of the matrix depends on the mold temperature, molding pressure and shear strain of matrix. Therefore, compression molding experiment was conducted using a heating mold in order to confirm the possibility of matrix impregnation. The impregnation of the matrix through the porosities between the woven yarns was confirmed by the cross-sectional SEM image of compression molded parts. An injection molding process was also performed at a short cycle time, high molding pressure and low mold temperature than those of compression experiment conditions. Deterioration of impregnation on the surface of molded parts were caused by these injection conditions and it could be the reason of decreasing the maximum tensile strength. In order to improve impregnation of matrix on the surface, injection/compression molding and insert-over molding were applied. As a result of applying injection/compression molding and insert-over molding, it was shown that the improvement of impregnation on the surface and the maximum tensile strength was increased about 2.8 times than the virgin matrix.

• Journal of the Korea Concrete Institute
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• v.23 no.5
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• pp.637-645
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• 2011

It is well known that high strength concrete with compressive strength higher than 50 MPa shows severe material and structural damages under fire due to spalling. To understand degradation of structural capacity of fire damaged high strength concrete structures, not only thermo-mechanical behavior needs to be defined, but also structural behavior of high strength concrete member under high temperature needs to be investigated. In this study, structural tests are performed by applying axial loads on high strength concrete columns exposed at elevated temperatures for assigned amount of time. The tested columns are prepared to have different concrete strength and polypropylene fiber percentage. The test results show that structural capacity of the columns decreased with increased compressive strength of concrete under same heating condition. Especially, it is interesting to note that high strength concrete columns with polypropylene fiber for spalling proof did not improve structural capacity compared to the columns without polypropylene fiber. The findings from the test are able to improve fire proof design of high strength concrete structural members and predicting structural performance of fire damaged structural members.

• Korean Journal of Materials Research
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• v.28 no.11
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• pp.653-658
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• 2018

$ZrO_2$ is a candidate material for hip and knee joint replacements because of its excellent combination of biocompatibility, corrosion resistance and low density. However, the drawback of pure $ZrO_2$ is a low fracture toughness at room temperature. One of the most obvious tactics to cope with this problem is to fabricate a nanostructured composite material. Nanomaterials can be produced with improved mechanical properties(hardness and fracture toughness). The high-frequency induction heated sintering method takes advantage of simultaneously applying induced current and mechanical pressure during sintering. As a result, nanostructured materials can be achieved within very short time. In this study, W and $ZrO_2$ nanopowders are mechanochemically synthesized from $WO_3$ and Zr powders according to the reaction($WO_3+3/2Zr{\rightarrow}W+3/2ZrO_2$). The milled powders are then sintered using high-frequency induction heating within two minutes under the uniaxial pressure of 80MPa. The average fracture toughness and hardness of the nanostructured W-3/2 $ZrO_2$ composite sintered at $1300^{\circ}C$ are $540kg/mm^2$ and $5MPa{\cdot}m^{1/2}$, respectively. The fracture toughness of the composite is higher than that of monolithic $ZrO_2$. The phase and microstructure of the composite is also investigated by XRD and FE-SEM.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.845-850
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• 1989

Effect of high temperature soaking in salt solution and short time microwave heat treatment on quality of Korean pickled cucumbers during fermentation was investigated. The Korean pickled cucumbers were fermented at $25^{\circ}C$ for 10 days in 10% salt solution. The physicochemical properties measured were pH, the total acidity, hardness and the sensory properties of odor, taste and texture were also evaluated. The result showed that the effect of soaking cucumber in $80-90^{\circ}C$ hot salt solution significantly reduced the fermentation rate and softening rate of texture while a rather rapid fermentation was found for those soaked in $60-70^{\circ}C$. The effect of microwave treatment inhenced fermentation a little for short treatment but it was significantly reduced softening rate of texture by 3 minutes heating. The sensory evaluation of Korean pickled cucumber was found that heat treatments with hot solution and microwave heating had a possitive effect for reduction of softening of cucumber tissue, however odor and taste were not significantly affected.

• The Journal of Bigdata
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• v.5 no.2
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• pp.17-27
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• 2020

District heating system supplies heat from low-cost high-efficiency heat production facilities to heat demand areas through a heat pipe network. For efficient heat supply system operation, it is important to accurately predict the heat demand within the region and optimize the heat production plan accordingly. In this study, a heat demand forecasting model is proposed considering real-time calorimeter information from local heat demands. Previous models considered ambient temperature and heat demand history data to predict future heat demands. To improve forecast accuracy, the proposed heat demand forecast model added big data from real-time calorimeters installed in the heat demands within the target region. By employing calorimeter information directly in the model, it is expected that the proposed forecast model is to reflect heat use pattern of each demand. Computational experiemtns based on the actual heat demand data shows that the forecast accuracy of the proposed model improved when the calorimeter big data is reflected.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.17 no.3
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• pp.139-148
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• 2012

The short-term variation of salinity and temperature in a dyked estuarine environment is mainly controlled by the freshwater discharge from the dyke. We examined the distribution of salinity and temperature by the freshwater discharge in the Yeongsan River estuary using the CTD data obtained from 8 stations through three surveys in June (weak discharge) and August (intensive discharge), 2010. During the weak discharge in June, the surface salinity showed 30-32.5 psu and its horizontal gradient was relatively high around Goha-do (0.25~0.32 psu/km). On the other hand, the salinity of the bottom layer was almost constant in the range of 33 psu. Water temperature ranged $19{\sim}21^{\circ}C$ and displayed higher gradient in north-south direction than the gradient of east-west direction. During the intensive freshwater discharge on August 12, the salinity dropped to 9~26 psu. The maximum horizontal gradient of surface salinity reached 3.8 psu/km in the north of Goha-do where the strong salinity front was formed, and the horizontal salinity gradient of bottom layer was 0.28 psu/km. The horizontal gradient of water temperature was $-0.45^{\circ}C/km$ in the surface and $-0.12^{\circ}C/km$ in the bottom with high surface temperature near the dyke and decreasing gradually to the river mouth. After 3 days of the intensive discharge ($3^{rd}$ survey), the surface salinity increased to 22~26 psu. However, there still existed relatively high horizontal gradient around Goha-do. In the mean time, the bottom salinity decreased to 26.5~27.5 psu, but its gradient was not big as much as the surface gradient. According to time series of CTD profile near the dyke, the discharged fresh water jetted down temporarily and then recovered gradually with the recovering speed of 0.4 m/hour for the discharge case of $13{\times}10^6$ ton. Due to the combined effects of freshwater discharge and surface heating during the summer of 2010, the Yeongsan estuary, in general, underwent intensified vertical stratification, which in turn caused the inhibition of vertical mixing, especially inside area of estuary. Based on the spatial distribution of salinity and temperature, the Yeongsan estuary can be divided into three regions: the Goha-do area with strong horizontal gradient of salinity and temperature, inner estuary from Goha-do to the dyke with low salinity, and outer estuary from Goha-do to the coasts with relatively high salinity.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.635-641
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• 2003

A non-thermal pasteurization technology, high Pulsed Electric Field (PEF) has been thought to be a new alternative processing technology instead of heating. The objective of this study was to examine and compare the effect of PEF and High Temperature Short Time (HTST) treatments on the physicochemical, microbiological and sensory characteristics of citrus juices. Total sugar and titratable acidity values of fresh citrus juice and two treatments were not significantly different each other at p<0.05. The concentration of vitamin C in fresh citrus juice $(31.2{\pm}0.59\;mg%)$ was not significantly different with the value of PEF treatment $(29.4{\pm}0.75\;mg%)$ but was significantly higher than the value of HTST treatment $(27.4{\pm}0.75\;mg%)$. The color values (L, a, and b) in PEF treatment were significantly lower than the fresh citrus juice, but were higher than the values of HTST treatment. Both total bacterial cell counts $(6.65\;{\pm}\;0.08\;log_{10}(cfu/mL))$ and yeast counts $(7.79{\pm}0.07\;log_{10}(cfu/mL))$ in fresh citrus juice were significantly reduced by PEF $(1.39{\pm}0.14,\;2.42{\pm}0.1\;log_{10}(cfu/mL))$ as well as HTST treatment (0, 0). PE activity of fresh citrus juice $(1.3{\pm}0.12\;units/mL)$ was significantly reduced by PEF treatment $(0.11{\pm}0.01\;units/mL)$ and was totally inactivated by HTST treatment. Sensory evaluation scores in flavor, taste and overall acceptability between the fresh and PEF treated citrus juices $(7.2{\sim}7.5)$ were not significantly different but the values of HTST treatment $(5.1{\sim}5.8)$ were lower than others. Consequently, PEF treatment is thought to be a good alternative pasteurization method for fresh citrus juice to HTST treatment due to its strong pasteurization effect, reduced destruction of nutrients and good sensory characteristics.

• Journal of the Korean Society for Nondestructive Testing
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• v.27 no.5
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• pp.426-431
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• 2007

When a high-energy ultrasound propagates through a solid body that contains a crack or a delamination, the two faces of the defect do not ordinarily vibrate in unison, and dissipative phenomena such as friction, rubbing and clapping between the faces will convert some of the vibrational energy to heat. By combining this heating effect with infrared imaging, one can detect a subsurface defect in material in real time. In this paper a realtime detection of the brazing defect of thin Inconel plates using the UIR (ultrasonic infrared imaging) technology is described. A low frequency (23 kHz) ultrasonic transducer was used to infuse the welded Inconel plates with a short pulse of sound for 280 ms. The ultrasonic source has a maximum power of 2 kW. The surface temperature of the area under inspection is imaged by an infrared camera that is coupled to a fast frame grabber in a computer. The hot spots, which are a small area around the bound between the two faces of the Inconel plates near the defective brazing point and heated up highly, are observed. And the weak thermal signal is observed at the defect position of brazed plate also. Using the image processing technology such as background subtraction average and image enhancement using histogram equalization, the position of defective brazing regions in the thin Inconel plates can be located certainly.