• Journal of Institute of Convergence Technology
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• v.3 no.2
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• pp.11-15
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• 2013

These days, the quality of goods is required to improve in the process of manufacturing the semiconductor through the short working hours and clean transportation. The non-contact transport device using magnetic levitation can be a solution in the manufacturing process. The non-contact transport device, using electromagnetic actuation, is the system that can actually transport them by only using attraction force from the electromagnetic source without authentic contact. Moreover, the system using electromagnetic force has a substantial number of benefits ranging from unrestricted design to unlimited expansion. Especially, the price is competitive. The non-contact transport device, using electromagnetic force, has another merits in controlling by giving the same amount of attraction force to ferromagnetic body. By controlling the currents given to coil, the operator is able to decide the direction of the transportation. In order to design the optimal system, we implemented five different things such as the presence of the links below the electromagnetic, the electromagnet changes due to coupling method, the change according to the thickness of the links below electromagnet, due to changes in between electromagnetic distance direction, and the size of the current. Through simulations and the optimum design, it seems to control easily and figure out the exact size of power. It might definitely be the non-contact transport that can sharply reduce tiny scratches and particles in the process of manufacturing the semiconductor.

• Journal of the Korean Applied Science and Technology
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• v.34 no.4
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• pp.818-826
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• 2017

In accordance with the New and Renewable Energy Supply Statistics, biomass power generation has surged since 2013, and use of wood pellet has the most sharply increased, 696Gwh in 2013, 2,764Gwh in 2014 and 2,512Gwh in 2015. Total domestic wood pellet consumption was 1.48million tons in 2015, of which wood pellets consumed for power generation account for about 1.08million tons, about 73%. In this study, we gained the result that the wood pellet would be consumed 2.61million tons in 2020, 6.85million tons in 2025, 11.39million tons in 2030. We also calculated the optimum biomass power generation, on the premise that the power plant co-fire 50% biomass, and the result was that 2.26million tons of wood pellets should be produced domestically in 2021 to operate the present licensed wood pellet power plant from this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.366-371
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• 2016

This study examined the quality characteristics of meringue cookies added with tomato powder (0, 5, 10, and 15%). The pH of dough significantly decreased with higher tomato powder content. Spreadability, loss rate, and expansion rate also decreased with higher tomato powder content. The lightness of meringue cookies significantly decreased with addition of tomato powder, whereas redness and yellowness increased significantly with addition of tomato powders. Hardness of meringue cookies decreased significantly with addition of tomato powder. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. In the sensory evaluation, sensory scores for color, flavor, taste, and overall acceptability were highest in the 5% tomato powder meringue cookies. Thus, our results suggest that the optimum amount of tomato powder to add to cookies is 5%.

• Journal of the Korean GEO-environmental Society
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• v.14 no.4
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• pp.29-37
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• 2013

In order to recycle both water sludge and waste fishing net(WFN), it was investigated in this paper the engineering characteristics of mixtures that consisted of different content of water sludge(0%, 10%, 30%, 50%) and reinforced with waste fishing net(unreinforced, untreated WFN, glue treated WFN). WFN or glue treated WFN(1&2 layers) was also added to the mixture to improve the interlocking between the soil particle and WFN. Several series of laboratory tests such as compaction test, triaxial test, oedometer test, permeability test and leaching test were carried out. The experimental test results indicated that, as water sludge content increases, maximum dry unit weight, cohesion, friction angle, and permeability of the mixture decrease, while optimum moisture content, compression index, expansion index and compressibility increase. For the case of reinforced mixture, its cohesion and friction angle are increased due to the inclusion of WFN and glue treated WFN. Leaching result of mixture was satisfied with standard of ministry of environment.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.34 no.2
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• pp.75-82
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• 2018

Green roof in Korea has been recognized as part of landscape area and local governments enacted municipal ordinance for supporting green roof thereby assisting part of expenses spent for green roof within a range of budget for buildings which are eligible for the green roof support of existing buildings. However, it is necessary to enforce a regulation of mandatory green roof for new buildings in order to expand green roof application and provide a variety of assistances such as subsidy payment, tax relief, and mitigation of floor area ratio-related regulation as done in other advanced nations. In particular, LEED(Leadership in Environmental and Energy Design) in the USA applies additional point directly for green roof in terms of the reduction in heat island effects. For example, the following items are beneficial to have additional points: habitat preservation or restoration, external space, rainwater management, reduction in outdoor water usage, minimum energy performance, and optimum energy performance. In addition, the BREEAM(Building Research Establishment Environmental Assessment Method) in the UK specifies green roof as one of assessment items to be complied in terms of diversity of species. As such, LEED and BREEAM reflect direct and indirect effects of green roof on assessment criteria, which suggest a direction to green building certification criteria in Korea where only additional points are given for green roof according to soil depth.

• Textile Coloration and Finishing
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• v.35 no.4
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• pp.246-255
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• 2023

In this study, we investigated for natural rubber foam to replace petrochemical-based neoprene foam. Experiments were conducted on vulcanization system and 2-step foaming process of natural rubber. The vulcanization system were EV(Efficient Vulcanization Cure), Semi-EV(Semi-Efficient Vulcanization Cure) and CV(Conventional Vulcanization Cure). In the 2-step foaming process, first molding temperature was 140℃, times were 15, 20, 25, and 30minutes, and the second molding temperature was 160℃, the times 5, 10, 15, and 20minutes. The cure and viscosity characterization were evaluated by oscillating disc rheometer (ODR) and mooney viscosmeter. Various mechanical characteristics, including hardness, tensile strength, elongation at the point of rupture, and tear strength, were quantified. Subsequently, an assessment of alterations in these mechanical attributes was conducted post-immersion in a NaCl solution. In addition degree of volume change was measured after immersing the NR foam in NaCl solution and the low-temperature permanent compression set was evaluated at 4℃. And expansion ratio and shrinkage ratio of NR foam were evaluated for 28 days. As a result the EV vulcanization system showed the least change in physical properties before and after salt water immersion, and the lowest shrinkage ratio for 28 days. In addition it was confirmed that the 2-step foaming optimum condition differed depending on the appropriate vulcanization condition.

• 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.

• Journal of Korean Society of Transportation
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• v.22 no.5
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• pp.139-149
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• 2004

As the expansion of road capacity has become impractical in many urban areas, congestion pricing has been widely considered as an effective method to reduce urban traffic congestion in recent years. The principal reason is that the congestion pricing may lead the user equilibrium (UE) flow pattern to system optimum (SO) pattern in road network. In the context of network equilibrium, the link tolls according to the marginal cost pricing principle can user an UE flow to a SO pattern. Thus, the pricing method offers an efficient tool for moving toward system optimal traffic conditions on the network. This paper proposes a continuous network design program (CNDP) in network equilibrium condition, in order to find optimal congestion toll for maximizing net economic benefit (NEB). The model could be formulated as a bi-level program with continuous variable(congestion toll) such that the upper level problem is for maximizing the NEB in elastic demand, while the lower level is for describing route choice of road users. The bi-level CNDP is intrinsically nonlinear, non-convex, and hence it might be difficult to solve. So, we suggest a heuristic solution algorithm, which adopt derivative information of link flow with respect to design parameter, or congestion toll. Two example networks are used for test of the model proposed in the paper.

• Food Science and Preservation
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• v.12 no.3
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• pp.241-246
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• 2005

This study showed the optimum conditions for producing rice extrudate added with the sea tangle powder, and presented the effects of moisture content, barrel temperature and the amount of sea tangle powder. From the results, the more the amount of sea tangle powder was added, the less the water absorption ratio was showed, while the more the texture became smooth, the more the expansion ratio increased. From the sensory evaluation, the best preference was obtained when the moisture content was $18\%$, and the barrel temperature was at $100^{\circ}C$. Between control and $10\%$ sea tangle, there was no significant difference in all observed parameters. But if more than $20\%$ sea tangle was added, low sensory evaluation scores were obtained due to the peculiar smell from sea tangle. From these results, addition of sea tangle below $10\%$(w/w) did not affect the quality of products.

• Journal of Broadcast Engineering
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• v.19 no.4
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• pp.439-452
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• 2014

This paper suggests the method to extend service area by using the transmit offset delay in T-DMB single frequency network (SFN). In general, synchronization of the transmit time of all site can be done by using the reference clock of GPS, which dose not reflect the details geographical characteristics and transmit specifications of each site. Applying the site-specific transmit offset delay, we could extend the service area of SFN T-DMB. Applying the transmit offset delay, it is found that the signal quality in the region of weak receive field strength was improved and upto 4~8 km service area expansion was achieved by satisfying the minimum field strength ($45dB{\mu}V/m$) recommended by the Korea Communications Commission (KCC). Site-specific offset delay was calculated considering the geographic service area characteristics, distribution of electric field strength between neighboring sites and site-specific service target area. Experiments were carried out in order to analyze impact of calculated offset delay on the T-DMB SFN and also to confirm that the offset delay extends T-DMB service coverage. The experiment was done in metropolitan T-DMB service areas.