• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.1
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• pp.65-69
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• 2005

We have developed a new method of manufacturing salts by horizontal spray drying technique, using the concentrated deep ocean water after desalination processes. We studied the chemical characteristics of the spray-dried salts. Sodium content in the spray salts is $28.4\%$, which is $10-30\%$ lower than that of bay salts, bamboo salts and boiling salts $(32-38.2\%)$. However, the contents of magnesium, potassium and calcium of the spray salts are 2.5 times, 3 times and 4.5 times higher relative to those of bay salts, respectively. On the one hand, sulfur content in spray salts is 14 times lower than those of bay salts, which is caused by their volatilization during spray and vaporization of the concentrated seawater. Enrichment factors of Mg (0.8), K (0.9) and Ca (1.0) in the spray salts are relatively higher than those in bay salt (0.2-0.3), bamboo salt (0.15-0.4) and boiled salt (0.4-0.7), respectively. On the contrary, enrichment factor of sulfur in spray salts is observed to be 0.07, which is considerably lower than those in other salts (0.3-0.7). It means that the minerals like Mg, K and Ca can be well conserved from seawater to salts through spray drying techniques, while volatile elements like sulfur, lead, mercury and organic compounds can be easily removed from seawater via spray and heating processes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• Korean Journal of Materials Research
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• v.28 no.4
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• pp.201-207
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• 2018

Infrared(IR) heating has many advantages, such as energy efficiency, reduced heating time, cleanliness, equipment compactness, high drying rate and easy automation. These features of IR heating provide widely industrial applications, such as surface heat treatment in semiconductor fabrication, thermoforming of polymers, drying and disinfection of food products, heating to metal forging, and drying of wet materials. In this study, the characteristics of a protected gold mirror were examined by spectrophotometer and the lifetime of the coating layers were evaluated by a cross-cutting method and salt spray test. The effects of manufacturing conditions on the protected gold mirror were seen and remedies for these effects were noted in order to improve the properties of the protected gold mirror in the drying process. The reflectance and lifetime of the protected gold mirror was influenced by manufacturing conditions, such as surface roughness and forming conditions of the anti-oxide layer, the adhesion layer, the reflecting layer and the protection layer. The results of this study showed that the protected gold mirror manufactured using a buffing method for pre-treatment resulted in the most effective reflectance. In addition, $Al_2O_3$ coating on an Al substrate as an anti-oxide layer was more effective than the anodizing process in the test of reflectance. Furthermore, the protected gold mirror manufactured by layers forming of various materials resulted in the most effective reflectance and lifetime when coated with $Al_2O_3$ as the anti-oxide layer, coated Cr as the adhesion layer, and coated $MgF_2$ as the protection layer.

• Journal of Environmental Science International
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• v.29 no.5
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• pp.559-573
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• 2020

The purpose of this study analyzed the overview of corrugated cardboasrd manufacturing industry and then provide direction for improvement. The BREF (BAT reference document) is an important reference for licensees and officer, including the best available techniques for the industry and achievable environmental performance, technical characteristics, and economic information. In the corrugated cardboard manufacturing process, wastewater pollutants are generated throughout the production process, and water is used in the dissociation and aging process. Atmospheric emissions are mostly generated by steam production from boilers and incinerators for the dry process. SO₂, NOx, CO₂, CO, HCl, dust, VOC, and odor were common. In the EU-BREF (European union BAT reference documents) BAT for wastewater have taken up a relatively large proportion. Items of water pollutants in wastewater were common in COD, BOD, N, P, SS, and however EU-BREF had different pollutants such as AOX and salt compared to K-BREF. In order to improve the quality of the K-BREF, it is necessary to devise basic data research method and data acqusitiom method. Consideration should be given to additional environmental management techniques that reflect the emissions characteristics of the corrugated cardboard manufacturing process. In addition, further research is needed to develop methodologies for selecting BATs considering environmental and economic feasibility.

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.63-67
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• 2002

The induced chemical and salt solution in water or admixture are originated to the corrosion process of the steeo rebar. These liquids penetrate into concrete as the accompanied by the chemical reaction and cause to attack the steel rebar in concrete. Concrete surfaces which it exposed to deicing, water and sea water is allowed to enter the chlorides in the structures. To prevent from the source of corrosion and deterioration Is subjected to put an end to corrode or reduce to contaminate on the steel rebar. As this reason the MCI 2022 products are applied to the surface of concrete and steel rebar. The concrete samples were made of to the kind of four, i.e. RF, MR, MS, and MM. Corrosion inhibitor is applied to coat on the surface of concrete after it had been cured for 28days. Specimen were immersed in a 3.5％ sodium chloride solution. Concrete specimen were tested to determine the changes of the resistance polarization, Rp, over a 22 weeks period. MCI 2022 is significantly shown the corrosion inhibition of steel rebar in 3.5% NaCl solution. In the each different concrete sample, MS and MM is seemed to be better than others. The results are proofed that MCI 2022 is promised to maintain the inhibition of corrosion with high resistance polarization of the steel rebar in concrete.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.8 no.2
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• pp.3-9
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• 2009

When washing machine is rotated in the laundry, it tends to lean toward one side. This tendency causes a serious vibration. The balance of washing machine plays an important role in order to reduce the vibration by injecting the sand or the salt water into the balance of washing machine. The hot plate welder is used to prevent from outflow of contents. The hot plate welder brings about many problems which is concerned with accidents. The direction recognition and location information of the balance are required in this system. In this paper, the recognition direction of balance in washing machine using machine vision system is studied. The template matching algorithm compares sub-image with original image acquired in real-time to obtain a center point of balance image. The mid points and the edges of balance are estimated by the edge detection and gauging algorithms. The data acquired by these results is used for recognition direction of balance. The automation software for image processing is developed by using LabVIEW.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.8 no.1
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• pp.81-88
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• 1999

This paper was carried out to know the influence of advanced austempered ductile cast iron (ADI) on the tool life and mechanical properties of drilling machinability. For manufactured method of ADI, the spheroidal graphite cast iron were austenized at 90$0^{\circ}C$ for 1 hour and then austempered for 2 hour at 37$0^{\circ}C$ in the salt bath. And interrelationship has been investigated between tool life and mechanical characteristics of specimen material on drilling condition when the ordinary and step-feed drilling are carried out to drill holes of specimens. Tensile strength and hardness of ADI decrease and elongation of ADI increases with the increase austempered temperature. It is known that about 2 times of tool life in the case of step-feed decreases compared with ordinary feed due to the high hardness of ADI and hardness ascribed to the fact that retained austenite became to martensite state due to cutting heat in drilling. Under the constant feed rate 0.1mm/rev relation between hardness and length of end tip after drilling can be formularized to Hv=$788.46L^{-0.096}$ for the cutting speed 6.1m/min.

• Journal of The Korean Society of Agricultural Engineers
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• v.46 no.3
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• pp.73-81
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• 2004

FRP reinforcing bars(rebars) are produced through a variety of manufacturing process includes pultrusion, and filament winding and braiding etc. Each manufacturing method produces a different surface condition of FRP rebar. The surface properties of FRP rebar is an important property for mechanical bond with concrete. Current methods of providing surface deformation to FRP rebars include helical wrapping, surfaces and coating and rib molding. The problem with the helical wrapping method is that it can not provide enough surface deformation for good bond and it can be easily sheard off from the FRP rebars. Sand coating and rib molding provide surface deformation only to the outer FRP skins. Therefore, FRP rebar has about 60% of bond strength of steel rebar. The main objective was to evaluate the bond properties of FRP rebar after environmental exposure. Five types of FRP rebar includes CFRP ISO, GFRP Aslan, AFRP Technora CFRP(Korea), and GFRP(Korea) rebars performed direct bond tests. Also, FRP rebar bond specimens were subjected to exposure conditions including alkaline solution, acid solution, salt solution and deionized water etc. According to bond test results, CFRP(Korea) and CFRP(Korea) rebars were found to have better bond strength with concrete than previous FRP rebars. Also, FRP(Korea) rebar had more than about 70% in bond strength of steel rebar.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.11
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• pp.102-108
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• 2020

The demand for lightweight materials and high-strength steel has rapidly increased to help reduce the weight of a vehicle body; it improves the fuel efficiency of automobiles and provides passenger safety. Additionally, as the material becomes thinner, the demand for its resistance against corrosion becomes higher. Hence, the application of the surface-treated steel sheet has surged rapidly. In this study, a weld bonding experiment using a delta spot welding machine is performed on a thin sheet of a different material (Al6061-T6/GA440). The thickness of the material was kept at 1 mm to reduce the weight of the automobile body parts. Additionally, the purpose of this study is to control the heat input by applying the welding conditions of a multi-stage pressure pattern to improve corrosion resistance shear strength. The analysis of nugget diameter measurement, shear tensile test, and salt spray test was performed to achieve the aim.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.