• Transactions of the Korean Society of Mechanical Engineers A
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• v.32 no.3
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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.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.264-271
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• 2000

정육 대체물질의 첨가에 따른 효과를 살피기위해 건조 소 혈장 단백질을 단계별로 높이면서 제조한 비엔나 소시지의 물성적 특성 드을 경시적으로 고찰 비교하였다. 수율은 방냉후 축정된 것으로 81.60~84.88% 범위이며 대조구와 D-2, D-3간의유의적인 차이를 보였다. (P<0.05). 조직의 부분적인 연화 정도는 대조구에 비해 비교구에서 소 혈장 단백질의 첨가수준이 높은 시럼구에서 높았고 열 매체에 의한 영향은 boiled>microwave>fried의 순이 었다. 겔강도와 경도는 대조구와 비교구 사이, 수직 측정과 수평 측정 사이, 저장기간에 따라 유의적인 차이를 볼 수 있었다.(P<0.05), 전단 강도는 수직측정보다는 수평측정이 높은 수치를 보이고 initial에서 대조구와 비교구 사이 차이가 적게 나타나나 40일 저장한 것에서는 차이 값이 높았다. 전단 경도에 있어서는 initial 에 비해 10일 , 40일 에는 감소함을 보이나 수칙측정과 수평측정간 차이를 보였다 L 값은 시험구간과 저장기간에 의해서도 안정함을 보이며 a값은 대조구에 비해 비교구에서 감소함을 보이나 10일 40일 저장된 것에서 증가함을 보이고, b값은 시험구간 사이 비슷한 수준이나 저장기간에 따라서는 감소를 보였다. 기호성 평가에서 색상, 풍미, 조직감은 시험 제품 사이에 차이를 보이고 저장기간에 의해서는 약간의 감소를 보이며 천제적인 수용도는 대조구가 가장 높은 점수였다.

• Journal of Mechanical Science and Technology
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• v.19 no.10
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• pp.1835-1845
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• 2005

In this paper a safe arm with passive compliant joints and visco-elastic covering is designed for human-friendly service robots. The passive compliant joint (PCJ) is composed of a magneto-rheological (MR) damper and a rotary spring. In addition to a spring component, a damper is introduced for damping effect and works as a rotary viscous damper by controlling the electric current according to the angular velocity of spring displacement. When a manipulator interacts with human or environment, the joints and cover passively operate and attenuate the applied collision force. The force attenuation property is verified through collision experiments showing that the proposed passive arm is safe in view of some evaluation measures.

• Journal of Drive and Control
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• v.15 no.1
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• pp.38-49
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• 2018

This research describes the development model and testing of a hybrid damper which can be applicable to a vehicle suspension. The hybrid damper is devised to improve the performance of a conventional passive oil damper using a magneto-rheological (MR) accumulator which consists of a gas accumulator and a MR device. The level of damping is continuously variable by the means of control in the applied current in a MR device fitted to a floating piston which separates the gas and the oil chamber. A simple MR device is used to resist the movement of floating piston. At first a mathematical model which describes all flows within the conventional oil damper is formulated, and then a small MR device is also devised and adopted to a mathematical model to characterize the performance of the device.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.23 no.5
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• pp.463-471
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• 2013

This paper presents design and control of electronic control suspension(ECS) equipped with controllable magnetorheological(MR) damper for passenger vehicle. In order to achieve this goal, a cylindrical type MR fluid damper that satisfies design specification of a middle-sized commercial passenger vehicle is proposed. After manufacturing the MR damper with design parameters, their field-dependent damping forces are experimentally evaluated and compared with those of a conventional damper. A quarter-vehicle MR ECS system consisting of sprung mass, spring, tire, controller and the MR damper is established in order to investigate the ride comfort performances. On the basis of the governing equation of motion of the suspension system, five control strategies(soft, hard, comfort, sport and optimal mode) are formulated. The proposed control strategies are then experimentally realized with the quarter-vehicle MR ECS system. Control performances such as vertical acceleration of the car body and tire deflection are evaluated in frequency domains on random road condition. In addition, performance comparison of WRMS(weighted root mean square) of the quarter-vehicle MR ECS system on random road are undertaken in order to investigate ride comfort characteristics.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.26 no.6_spc
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• pp.660-666
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• 2016

This paper presents performance comparison results of magneto-rheological (MR) brake in the sense of wear characteristics. To create wear circumstance, the brake is operated in 100 000 cycles by DC motor. To make wear test in same design parameters such as the radius of the housing, ferromagnetic disc and gap size, small sample of stainless are inserted in housing of MR brake. The performances of brake are compared between the initial stage (no wear) and 100 000 revolution cycles operated stage (wear). At each circumstance, torque of the brake is measured and compared by applying step current and sinusoidal control input. The controller used in this work is a simple, but effective PID controller. It is demonstrated that the wear behavior is more obvious as the operating cycle is increased in the torque control process.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.129-134
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• 2002

Julpyun(traditional Korean rice cake) was prepared by adding silkworm powder(SP) in the ratio of 0%, 3%, 6%, 9% of rice flour, and tested by proximate composition, sensory evaluation, chromaticity and rheological properties. In proximate composition, as the SP increased, amounts of moisture, crude protein and ash increased proportionally. In sensory evaluation test, 6% SP added Julpyun showed the highest score in color, Julpyun added with 3% SP gave the strongest flavor. From the scores of taste, texture and overall quality, 3% SP added Julpyun was evaluated as the best. In rheometer test, hardness increased as the amount of SP increased. Gumminess and brittleness tended to decrease as the ratio of SP increased and 3% SP added Julpyun showed the high value in them.