• Korean Journal of Food Science and Technology
• /
• v.16 no.4
• /
• pp.429-436
• /
• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1989.02a
• /
• pp.16-16
• /
• 1989

• Journal of the Korean Ceramic Society
• /
• v.37 no.7
• /
• pp.726-729
• /
• 2000

The entitled report revealed that ZnO phosphor samples treated at different temperatures under a given reduction atmosphere show the radiation brightness increase with increase of temperature up to about 900$^{\circ}C$ but become decreasing beyond the temperature. The brightness deterioration with curing temperature at higher temperatures was explained by the decrease of excess zinc ions resulted from their evaporation. The comments will open possibility for different discussions on the experimental result by introducing numerical relationships between the concentration of the native defects and the curing condition.

• Geomechanics and Engineering
• /
• v.19 no.6
• /
• pp.523-532
• /
• 2019

Based on the formation characteristics, wellbore parameters and insulated tubing (IT) parameters of the Shengli oilfield, Shandong, China, a geomechanical model is built to predict the temperature distributions of the wellbore and formation. The effects of the IT heat conductivity coefficient (HCC), well depth and IT joint on the temperature distribution of the IT, completion casing, cement sheath, and formation are investigated. Results show the temperature of the formation around the wellbore has an exponentially decreasing relation with the distance to the wellbore. The temperature of the formation around the wellbore has an inverse relation with the IT HCC when the temperatures of the steam and the formation are given. The temperature of the casing outer wall is mainly determined by the steam temperature and IT HCC rather than by the initial formation temperature. The temperature of the casing at the IT joint is much larger than that of the other location. Due to the IT joint having a small size, the effects of the IT joint on the casing temperature distribution are limited to a small area only.

• Korean Journal of Materials Research
• /
• v.27 no.4
• /
• pp.184-191
• /
• 2017

This present study deals with the effect of micro-alloying elements and transformation temperature on the correlation of microstructure and tensile properties of low-carbon steels with ferrite-pearlite microstructure. Six kinds of low-carbon steel specimens were fabricated by adding micro-alloying elements of Nb, Ti and V, and by varying isothermal transformation temperature. Ferrite grain size of the specimens containing mirco-alloying elements was smaller than that of the Base specimens because of pinning effect by the precipitates of carbonitrides at austenite grain boundaries. The pearlite interlamellar spacing and cementite thickness decreased with decreasing transformation temperature, while the pearlite volume fraction was hardly affected by micro-alloying elements and transformation temperature. The room-temperature tensile test results showed that the yield strength increased mostly with decreasing ferrite grain size and elongation was slightly improved as the ferrite grain size and pearlite interlamellar spacing decreased. All the specimens exhibited a discontinuous yielding behavior and the yield point elongation of the Nb4 and TiNbV specimens containing micro-alloying elements was larger than that of the Base specimens, presumably due to repetitive pinning and release of dislocation by the fine precipitates of carbonitrides.

• Journal of Mechanical Science and Technology
• /
• v.14 no.1
• /
• pp.11-18
• /
• 2000

Fracture toughness JIC and KIC tests were performed on A516 Gr70 carbon steel plate at the temperature ranging from -$160^{\circ}C$ to $600^{\circ}C$, and test results were analyzed according to ASTM E 813 and ASTM E 399. Unloading compliance J-integral tests were performed on 1TCT specimens. The relation between the $J_{IC}$ value and the test temperature was obtained. It was concluded that the temperature ranging from $-15^{\circ}C$ to $600^{\circ}C$ is the upper shelf region of ductile-brittle transition temperature, and in this temperature range, fracture toughness $J_{IC}$ values decreased with increasing temperature. The ductile brittle transition temperature of the material may be around $-30^{\circ}C$. In the region near $-30^{\circ}C$, the tendency of $J_{IC}$ to decrease with decreasing temperature was significant.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.29 no.3 s.234
• /
• pp.402-408
• /
• 2005

The instantaneous temperature behaviors on impinging plate in case of ultra high pressure have been measured and analyzed by using the instantaneous temperature probe and ultra high pressure injection equipment. The temperature drop was largest at P1 which is center of impinging spray and decreased with propagation of spray to the radius direction. The temperature drop was bigger in case of higher temperature of impinging plate. The temperature drop decreased with increase of injection pressure. But decreasing rate of temperature drop was slight over 2,500 bars. Therefore, it was predicted that the fuel evaporation versus the increase of injection pressure was maximum at around 2,500 bars.

• Journal of the Korean Geographical Society
• /
• v.48 no.1
• /
• pp.19-36
• /
• 2013

This study aimed to investigate the change of humidity by city size in South Korea. Using daily mean relative humidity and water vapor pressure during the period of 1954~2011 for 14 weather stations in South Korea, the change of humidity by city size was analyzed. The change of relative humidity had a continuous decreasing trend for the period of 1954~2011. The decreasing trend in large city was bigger than these of rural one. The seasonal relative humidity was significantly changed in spring and winter. The change of water vapor pressure was rarely changed significance of the results by city size. It was not shown the result to constant trend by city size. There was a negative correlation between relative humidity and mean temperature. And change of relative humidity was correlated with city size. Moreover, there was not correlation between relative humidity and water vapor pressure by city size. The decreasing trend of relative humidity was similar to increasing trend of temperature by urbanization. However, there was not shown significant result of water vapor pressure.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.102-105
• /
• 2008

The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance ($^1H$ NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to $-40^{\circ}C$) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around $0^{\circ}C$. When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above $-20^{\circ}C$. However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC.

• Journal of the Korean Society of Marine Environment & Safety
• /
• v.26 no.3
• /
• pp.233-241
• /
• 2020

We examined long-term variations in sea surface temperature (SST) and annual amplitudes of SST around the Korean Peninsula. Two SST data sets with data periods of approximately 51 years and longer than 100 years, respectively, were obtained from the National Institute of Fisheries Science and Japan Meteorological Agency. SST of Korean waters clearly increased during last 51 years (1968-2018), which was 2.5 times higher than the global trend. This significant increasing trend was caused by the dominant increasing SST trend during winter. However, a negative and positive SST anomaly frequently appeared during winter and summer, respectively, in a recent decade. These features of seasonal SST variation have changed the annual amplitude of SST, and resulted in a drastically increasing trend after 2009. Using the longer SST data set, it was revealed that the decreasing SST trend in winter began in the 2000s and the increasing SST trend in summer bagan in the 1990s. During a recent decade, there was a distinctive SST increase in summer, whereas a clear decrease in winter. In summary, the annual amplitude of SST around the Korean Peninsula significantly changed from a decreasing trend to an increasing trend during a recent decade.