• 한국추진공학회지
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• 제21권1호
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• pp.8-16
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• 2017

고체 추진기관이 노즐마개에 의해 외기와의 교환이 완벽히 차단된다면, 구조적 안정성은 제작초기 조건인 내부조성간의 잔류반응(Post Cure, Migration etc.), 그리고 자유공간 내의 산소(또는 산화방지제)와 습기(제습제)와의 반응에 종속된다. 이로부터 발생하는 혼합형 고체추진제의 기계적 특성은 매우 복잡하며, 추진기관은 발사직전까지 일교차/년교차의 끊임없는 열하중을 받게 된다. 본 연구에서는 고체 추진기관의 제조공정인 성형오븐에서 출고 후 저장안정화까지의 거동을 고체추진제의 열유변학적 단순특성을 적용하여 신속하게 산출할 수 있는 방법을 제시하였다. 이를 위해 온도제어 가능한 Endurance Test 장치를 고안 제작하였으며, 추가적으로 점진적 응력과 변형율 증가에 따른 비선형 특성도 검토한다.

• Animal Bioscience
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• 제35권6호
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• 한국식품조리과학회지
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• 제11권5호
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• pp.443-445
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• 한국식품조리과학회지
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• 제11권4호
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• pp.362-364
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• 1995

This study attempted to examine the effect on sensory characteristics$.$and physiochemical propertics of Omija jelly in various volume of adding carrageenan and pectin. The viscosity and the turbidity were decreased according to the increase concentration Omija jelly with pectin. The sensory evaluation of Omija jelly was the best with the ratio 0.5％ carrageenan.

• 한국유변학회:학술대회논문집
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• 한국유변학회 2003년도 춘계학술발표회 논문집
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• pp.93-98
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• 2003

In this paper, the main emphasis and focus will be to study and illuminate the nature of Plastic Energy Dissipation (PED) in variety of polymers. This PED term represents the heat generated during the irreversible deformation of a polymer solid. A series of experiments for various polymers have been conducted in direct measurement method and indirect evaluation method - the incremental strain stress relaxation ((ISSR) method. The experimental evidence to relate the stress relaxation and the sensible temperature rise were revealed by the series of direct method experiments.

• 한국식품조리과학회지
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• 제11권1호
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• pp.33-36
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract. the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

• 대한기계학회논문집A
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• 제24권2호
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• pp.370-377
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• 2000

This paper presents a mixed-mode type ER(electro-rheological) engine mount, and its vibration control performance for a passenger vehicle is presented. The field-dependent yield stress of a transfo rmer oil-based ER fluid is empirically distilled in both shear and flow modes. This is then incorporated with the governing equation of motion of the proposed mixed-mode(shear mode plus flow mode) type engine mount. The damping force is analyzed with respect to the intensity of the electric field and design parameters such as electrode gap. Subsequently, the ER engine mount which is equivalent to the conventional hydraulic engine mount in terms of the damping level is designed and manufactured. Both computer simulation and experimental test are undertaken in order to evaluate vibration isolation performance. In addition, this performance is compared with that of the conventional hydraulic engine mount.

• 한국식품조리과학회지
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• 제18권6호
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• pp.586-592
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• 2002

The purpose of this study was to investigate the quality characteristics of Jeung-Pyhn by the addition of chitosan-oligosaccharide (COS, Chitoligo-L). Jeung-Pyun is a traditional Korean fermented rice cake leavened by yeast. To develop a functional Jeung-Pyun, COS was added to the rice at the levels of 0, 2, 4 and 6% of the 2-hour-soaked rice. Physicochemical, sensory, rheological and inner structure characteristics of Jeung-Pyun were examined. The pH values of COS Jeung-Pyun batters were decreased with fermentation time. In sensory evaluation, the uniformity of the grain and overall quality of Jeung-Pyun added with 2% COS had the highest score among the samples. In He rheological properties measured with rheometer, the hardness of Jeung-Pyun with COS was higher than control. Cohesiveness of Jeung-Pyun added with 4% COS and gumminess, brittleness and springiness of Jeung-Pyun added with 2% COS were the highest among the samples. The inner structure observed by scanning electron microscope showed that Jeung-Pyun added with 2% COS had the largest and the most uniform air cells. In conclusion, Jeung-Pyun with 2% COS had positive effects on the qualify of Jeung-Pyun.

• 한국공작기계학회논문집
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• 제16권2호
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• pp.100-105
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• 2007

Electro-rheological(ER) fluid and valve are fabricated and evaluated experimentally in its durability to utilize the hydraulic control systems for long term operation. The two-ports ER valve used in the experiment consist of twelve parallel multi-layer electrodes and provide a restriction to the passage of ER fluid because of the viscous pressure drop and a component induced by the electric field. The durability test of ER valve are performed by measuring the surface roughness of electrodes with variation of an electric field strength and test time(1000 or 1800min.). Also, the shear stress and shear rate are measured to evaluate the durability of ER fluid as function of time. After durability test, ER shear stress increases approximately proportional to the shear rate with applied electric field intensity, In the ER valve, the center line average height roughness(Ra) of copper electrode increases about 1.56 times and ten-point median height roughness(Rz) increases about 2.2 times after the durability test. An understanding of these durability is essential to predicting the service life of ER fluid and valves.

• 대한기계학회논문집A
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• 제32권3호
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• pp.240-249
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• 2008

This paper presents an electromagnetic design method for magneto-rheological (MR) valves. Since the apparent viscosity of MR fluids is adjusted by applying magnetic fields, the MR valves can control high-level fluid power without any mechanical moving parts. In order to improve the performances of the MR valve, it is important that the magnetic field is effectively supplied to the MR fluid. For the purpose, the magnetic circuit composed with the yoke for forming magnetic flux path, the electromagnetic coil and the MR fluid should be well designed. In order to improve the static characteristic of the MR valve, the length of the magnetic flux path is decreased by removing the unnecessary bulk of the yoke. Also, in order to improve its dynamic and hysteretic characteristics, the magnetic reluctance of the magnetic circuit should be increased by minimizing the cross-sectional area of the yoke through which the magnetic flux passes. After two MR valves, one is a conventional type valve and the other is the proposed one, are designed and fabricated, their performances are evaluated experimentally.