• 한국축산식품학회지
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• 제24권1호
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• pp.37-43
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• 2004

인삼성분이 함유된 돼지고기 생산을 위하여 축산연구소에서 사육된 100 kg 내외의 랜드레이스 30두를 이용하여 인삼부산물을 14일간 첨가수준별로 급여하여 생산돈 돈육의 저장중 육질특성을 분석한 결과는 다음과 같았다. 저장기간 동안의 육색 L값의 변화는 대조구보다 인삼껍질 3% 급여구에서 5일과 10일차에 높게 나타났으며(p<0.05), 또한 전반적으로 처리구가 대조구에 비하여 높은 경향을 보였다. 전단력은 대조구와 인삼껍질 급여구간에는 저장 15일까지는 유의적인 차이가 나타나지 않았다. 저장 20일차에는 인삼껍질 6% 급여구가 대조구에 비하여 높게 나타났으며(p<0.05), 가열감량은 인삼껍질 9% 급여구가 대조구보다 낮은 경향을 보였으며, 저장 15일차에서는 인삼껍질 3%와 9% 급여구에서 낮은 경향을 보였다(p＜0.05). 보수력은 처리간에 차이를 보이지 않았으나, 저장 20일차에 잎줄기 추출물 5.5% 급여구가 가장 감소가 적어 보수력이 가장 좋은 것으로 나타났다. 지방산패도(TBA)에서는 저장 5일부터 대조구에 비하여 인삼부산물을 급여한 시험구에서 유의적으로(p<0.05) 낮은 결과를 보였으며, 단백질 변패도(VBN)은 저장 5일차와 20일차에서 인삼껍질 9% 급여구와 인삼 잎줄기추출물 5.5% 급여구에서 유의적으로 낮은 결과를 보였다(p＜0.05). 이상의 결과로 인삼의 사포닌 성분이 돈육내 축적 가능성을 보여주는, 인삼부산물 급여구의 전단력, TBA 및 VBN의 분석결과 숙성지연 및 저장 중 식육의 변패지연 효과가 있는 것으로 나타나 돈육으로서 저장에 따른 상품으로 이용이 가능한 것으로 나타났다.

• 터널과지하공간
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• 제25권2호
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• pp.155-167
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• 2015

본 연구에서는 TOUGH2-FLAC3D 연계해석기법을 이용하여 암반공동에 고온의 열에너지를 30년간 저장하는 경우 주변 암반에 야기되는 열-수리-역학적 연계거동을 살펴보았다. 열에너지저장에 따른 암반의 거동 특성 및 환경 영향을 예측하고 이에 대한 제어기준을 수립하기 위한 기초 연구로서, 저장소 주변 암반에서 발생하는 열-수리 흐름과 역학적 거동의 상호작용에 대하여 검토하였다. 기본해석으로서 결정질 암반 내 원통형 공동에$350^{\circ}C$의 대용량 열에너지를 저장하는 경우를 모델링하였으며, 열에너지저장소의 단열성능은 고려하지 않았다. 암반 내 열전달의 주요 메카니즘은 암반의 전도에 의한 것으로 판단되며, 암반의 역학적 거동은 수리적 요소보다는 열적 요소에 지배적인 영향을 받는 것으로 나타났다. 암반과 지하수 가열에 따른 유효응력 재분포 양상과 열팽창으로 인한 암반 변위 및 지표 융기를 검토하였으며, 주변 암반에서의 전단파괴 위험도를 정량적인 수치를 통해 제시하였다. 암반 가열에 따른 열팽창으로 인하여 지표면에서 수 cm의 융기가 발생하였으며, 저장공동 상부에 인장응력이 크게 발달하면서 전단파괴의 위험도가 증가하는 것으로 나타났다.

• 마이크로전자및패키징학회지
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• 제30권4호
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• pp.98-104
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• 2023

대기 중 구리-구리 플립칩(flip-chip) 접합을 위해 제안된 효율적 공정의 실현 가능성을 평가하고자 구리(Cu) 필라(pillar) 상 다공성 구리층의 형성 및 액상 환원제 투입 후 열압착 접합을 실시하였다. 구리 필라 상 다공성 구리층은 아연(Zn) 도금-합금화 열처리-선택적 아연 에칭(etching)의 3단계 공정으로 제조되었는데, 형성된 다공성 구리층의 두께는 평균 약 2.3 ㎛였다. 본 플립칩 접합은 형성 다공성 구리층에 환원성 용제를 침투시킨 후, 반건조 과정을 거쳐 열압착 소결접합으로 진행하였다. 용제로 인한 구리 산화막의 환원 거동과 함께 추가 산화가 최대한 억제되면서 열압착 동안 다공성 구리층은 약 1.1 ㎛의 두께로 치밀해지며 결국 구리-구리 플립칩 접합이 완수되었다. 그 결과 10 MPa의 가압력 하에서 대기 중 300 ℃에서 5분간 접합 시 약 11.2 MPa의 접합부 전단강도를 확보할 수 있었는데, 이는 약 50% 이하의 필라들만이 접합된 결과로서, 공정 최적화를 통해 모든 필라들의 접합을 유도할 경우 20 MPa 이상의 강도값을 쉽게 얻을 수 있을 것으로 분석되었다.

• 대한기계학회논문집B
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• 제24권2호
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• pp.204-213
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• 2000

This study deals with jet impingement, which is extensively used in the process industries to achieve intense heating, cooling or drying rates and also widely employed as a test flow for turbulent models due to its complex flow configuration, on a flat plate by numerical methods. In this calculation, the finite volume method was employed to solve the Navier-stokes equation based on the non-orthogonal coordinate with non-staggered variable arrangement. To get a better understanding for the fluid flow and heat transfer characteristics of the turbulent jet impingements, $k-{\varepsilon}-{\overline{v^{'2}}}$ turbulent model was adapted and compared with the experimental data and the result of standard $k-{\varepsilon}$ turbulent model. Numerical calculations were carried out with various flow rates, nozzle to plate distances. In the case of the axisymmetric jet impingement on a flat plate, $k-{\varepsilon}-{\overline{v^{'2}}}$ turbulent model showed better agreement with the experimental data than the standard $k-{\varepsilon}$ turbulent model in the prediction of the mean velocity profiles, the turbulent velocity profiles. the turbulent shear stress and the heat transfer rate. The highest heat transfer rate can be obtained when the impingement occurs within the potential core..

• Food Science and Biotechnology
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• 제15권2호
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• Computers and Concrete
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• 제22권1호
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• pp.93-100
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• 2018

It is seldom possible that geotechnical materials like rocks and concretes found without joints, cracks, or discontinuities. Thereby, the impact of micro-cracks on the mechanical properties of them is to be considered. In the present study, the effect of micro-crack on the failure mechanism of rock specimens under uniaxial compression was investigated experimentally. For this purpose, thermal stress was used to induce micro-cracks in the specimens. Several cylindrical and disk shape specimens were drilled from granite collected from Zanjan granite mine, Iran. Some of the prepared specimens were kept in room temperature and the others were heated by a laboratory furnace to different temperature levels (200, 400, 600, 800 and 1000 degree Celsius). During the experimental tests, Acoustic Emission (AE) sensors were used to monitor specimen failure at the different loading sequences. Also, Scanning Electron Microscope (SEM) was used to distinguish the induced micro-crack by heating in the specimens. The fractographic analysis revealed that the thin sections heated to $800^{\circ}C$ and $1000^{\circ}C$ contain some induced micro-fractures, but in the thin sections heated to $200^{\circ}C$, $400^{\circ}C$ and $600^{\circ}C$ have not been observed any micro-fracture. In the next, a comprehensive experimental investigation was made to evaluate mechanical properties of heated and unheated specimens. Results of experimental tests showed that induced micro-cracks significantly influence on the failure mode of specimens. The specimens kept at room temperature failed in the splitting mode, while the failure mode of specimens heated to $800^{\circ}C$ are shearing and the specimens heated to $1000^{\circ}C$ failed in the spalling mode. On the basis of AE monitoring, it is found that with increasing of the micro-crack density, the ratio of the number of shear cracks to the number of tensile cracks increases, under loading sequences.

• 한국축산식품학회지
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• 제35권1호
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• pp.101-107
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• 2015

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

• Journal of Animal Science and Technology
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• 제60권9호
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• pp.22.1-22.7
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• 2018

Background: Cooking temperature and consequently doneness of beef muscles are most important for the palatability and consumer acceptability. Current study assessed the response of mechanical texture of Hanwoo muscles as a function of cooking temperature at different ageing days. Six muscles (Psoas major (PM), Longissimus thoracics (LT), Gluteus medius (GM), Semimembranosus (SM), Biceps femoris (BF) and Triceps brachii (TB)) were collected from each 10 Hanwoo steers. Warner-Bratzler WB-shear force (WBSF) and texture profile analysis (TPA) texture profiles were determined after 3 or 21 days of chiller, and randomly assigned to four groups; non-cooked, cooked at 55, 70 or $85^{\circ}C$. Results: Toughness of WBSF and TPA hardness of Hanwoo muscles were presence in the order of LT = PM = GM = SM < BF = TB (p < 0.001) for non-cooked raw muscle, and PM < LT = GM = SM < TB=BF (p < 0.001) for cooked meat aged for 3 days. WBSF linearly increased in 3 days aged meats after cooked at a higher temperature (P < 0.05). On the other hand, toughening of the muscles were significantly (P < 0.05) differed at various temperature when muscles were aged for 21 days. WBSF of PM and LT muscles were significantly increased at a higher cooking temperature, while other muscles (i.e., GM, SM, BF, TB) showed the lowest values at $70^{\circ}C$. In the case of TPA hardness, the effect of cooking temperature was very less in the toughness of the muscle (P > 0.05). Conclusion: Taken together, these findings clearly showed that the toughness of the muscle highly depends and varies upon the temperature and ageing of the muscle. Moreover, the effect of cooking temperature was very limited on aged muscles. The results mirror the importance of cooking temperature for objective measurements which ultimately estimate sensory tenderness and other quality traits.

• 한국식품영양학회지
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• 제28권4호
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• pp.527-532
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• 2015

This study was performed to investigate the phyico-chemical characteristics of breast meat from spent hens (SP) in comparison with the same part from the broilers (BR). The moisture and crude protein contents for SP were 72.56% and 24.26%, which were lower than 75.87% and 24.64% for BR. Crude fat and crude ash contents in SP were 0.45% and 1.00%, which were higher than the BR contents of 0.41% and 0.51%. The respective L, a and b value for SP were 48.61, 2.40 and 2.42, which were lower than the BR values of 49.41, 1.45 and 3.06 respectively. The pH for SP was 5.89, which was higher than pH 5.79 for BR. The WHC for SP was 50.29%, which was lower than that of BR at 62.31%. SP scored 28.04% in the heating loss test, which was significantly higher than 19.09% for BR. The shear forces for SP and BR were 4.86 kg and 1.36 kg respectively, which meant that the texture of SP was much tougher than that of BR. Hardness for SP was 8.89 kg while that of BR was 3.92 kg indicating that the SP texture is firmer than that of BR. Oleic acid was most abundant fatty acid in both samples and was at 44.15% in SP and 27.68% in BR.

• 한국구조물진단유지관리공학회 논문집
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• 제24권4호
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• pp.81-90
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• 2020

기존 비보강 조적벽체의 내진 성능과 에너지 효율을 동시에 보강하기 위한 TCP 보강 공법을 개발하였다. TCP는 경량 모르타르 내 격자형 탄소섬유 시트와 모세관 튜브를 매립하여 일체로 타설한 패널로 조적벽체에 부착하여 탄소섬유 시트에 의한 내진보강과 모세관 튜브에 온수를 공급함으로써난방 또는 단열 등의 에너지 보강을 동시에 달성할수 있는 보강 공법이다. 본 연구에서는 TCP의 내진 보강 효과를 파악하기 위하여 TCP 보강 유무에 따른 조적 벽체를 대상으로 정적가력실험을 실시하였다. 실험 결과, TCP 보강에 의해 최대 강도 및 변위가 약 1.4배증가하였으며, 초기 강성과 에너지 흡수능력에 효과가 있음을 보였다. 또한, 손상에 따른 조적 벽체의 변형이 제어됨에 따라 취성 파괴를 예방할수 있을 것으로 판단된다.