Kim, Hyung-Kyu;Lee, Young-Ho;Heo, Sung-Pil;Jung, Youn-Ho
KSTLE International Journal
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v.4
no.1
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pp.8-13
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2003
Abrasion in fretting wear mechanism is studied experimentally with the specimens of two different shapes of spacer grid spring and fuel tubes of a nuclear fuel. Reciprocating sliding wear test has been carried out in the environment of air and water at room temperature. Especially, third body abrasion is referred to for explaining the wear region expansion found during the slip displacement increase with constant normal contact farce. It is found that the expansion behaviour depends on the contact shape. The small clearance between the tube and spring seems to be the preferable region of the wear particle accumulation, which causes third body abrasion of the non-contact area. Even in water environment the third body abrasion occurs apparently. Since the abrasion on the clearance contributes wear volume, the influence of the contact shape on the severity of third body abrasion should be considered to improve the grid spring design in the point of restraining wear damage of a nuclear fuel.
Circumstances require improving diesel engine, and many studies have been done in constant volume chamber(CVC). Because the combustion mechanism of a diesel engine has many difficulties with non-homogeneous nature, there has been a limitation to analyzing the combustion mechanism with CVC. Studies are often given in a real engine, but also it has difficulties in modifying configuration of combustion chamber etc. To get more easy way for mote engine-like test, a rapid compression mechanism has been introduced. This study addresses to designing a rapid compression expansion machine(RCEM) driven by compressed air, and to applying it on IDI diesel combustion chamber which has a glow plug. RCEM is introduced first and its characteristics are tested, then spray/combustion characteristics of diesel spray impinging on a glow plug in RCEM combustion chamber are investigated. The results show active combustion in the system employing spray impinging on a glow plug so as to improve combustion efficiency.
Emerging digital economy, e-business, especially business to business(B2B) electronic commerce is understood one most single critical competitive weapon for organizations' global competitiveness. According to government white paper, Korea's electronic commerce records expansion stage in its volume and variety. Although Korea has remarkable EC records, still some differences are existed compare to the developed countries. IT in the developed countries, played an engine for the economic restructuring as well as for the economic growth. But in Korea, it's not fully utilized by the reasons of economic and noneconomic bottlenecks. Under the digital economic surroundings, EC or e-Business, is a business system to achieve the economic efficiency in the levels of an organization as well as a nation. So, we have to find the ways to utilize our EC infrastructure to contribute for the nation's global competitiveness. To find the way, this study recommends two types of policies, pull and push, beyond the OECD's suggestion, to government in order to expansion of EC, especially B2B EC.
Korean Journal of Air-Conditioning and Refrigeration Engineering
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v.14
no.1
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pp.10-20
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2002
A dynamic model of a water heater system heated by a heat pump was developed. The water heater system was composed of heat pump and hot water reservoirs. Finite volume method (FVM) was applied to describe the heat exchangers. A new constraint on electronic expansion valve (EEV) or thermostatic expansion valve (TXV) that can control superheat after the evaporator was developed. Dynamic performances were evaluated for various sizes of the reservoir. In order to compare those performances, time scale was normalized by time constant representing the characteristics of reservoir size. Time constant was determined from quasi steady-state simulation of the system. From the simulation, the size of the water heater reservoir was found to have a large influence on the transient performance of the sys- tem. Therefore, the optimization of the reservoir size is needed in a design process.
The indicated power of Stirling engine was affected by the heat exchange effectiveness of the regenerator. The temperature difference of working fluid between the expansion and the compression space of Stilting engine depends on the heat exchange effectiveness of the regenerator. The influence of the temperature ratio of expansion space to compression space of Stirling engine on the indicated power was analyzed by using Schmidt analysis in this study. In the Stirring engine, as the temperature ratio increased, the indicated power generally decreased. Therefor, it is necessary to develope the regenerator of high effectiveness. The actual indicated power was shown 64.9 percent of the predicted indicated power in maximum and 47.2 percent of that in minimum due to increased dead volume of engine, the loss of flow friction and heat transfer in the regenerator.
A semi-analytical solution to responses of overconsolidated (OC) unsaturated soils surrounding an expanding spherical cavity under constant suction condition is presented. To capture the elastoplastic hydro-mechanical property of OC unsaturated soils, the unified hardening (UH) model for OC unsaturated soil is adopted in corporation with a soil-water characteristic curve (SWCC) and two suction yield surfaces. Taking the specific volume, radial stress, tangential stress and degree of saturation as the four basic unknowns, the problem investigated is formulated by solving a set of first-order ordinary differential equations with the help of an auxiliary variable and an iterative algorithm. The present solution is validated by comparing with available solution based on the modified Cam Clay (MCC) model. Parametric studies reveal that the hydraulic and mechanical responses of spherical cavity expanding in unsaturated soils are not only coupled, but also affected by suction and overconsolidation ratio (OCR) significantly. More importantly, whether hydraulic yield will occur or not depends only on the initial relationship between suction yield stress and suction. The presented solution can be used for calibration of some insitu tests in OC unsaturated soil.
This paper introduces an improved shear deformation theory for analyzing the buckling behavior of functionally graded plates subjected to varying temperatures. The transverse shear strain functions employed satisfy the stress-free condition on the plate surfaces without requiring shear correction factors. The material properties and thermal expansion coefficient of the porous functionally graded plate are assumed temperature-dependent and exhibit continuous variation throughout the thickness, following a modified power-law distribution based on the volume fractions of the constituents. Moreover, the study considers the influence of porosity distribution on the buckling of the functionally graded plates. Thermal loads are assumed to have uniform, linear, and nonlinear distributions through the thickness. The obtained results, considering the effect of porosity distribution, are compared with alternative solutions available in the existing literature. Additionally, this study provides comprehensive discussions on the influence of various parameters, emphasizing the importance of accounting for the porosity distribution in the buckling analysis of functionally graded plates.
Proceedings of the Korean Journal of Food and Nutrition Conference
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2001.12a
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pp.39-74
/
2001
The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.
Journal of the Korean Society of Food Science and Nutrition
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v.32
no.7
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pp.1002-1010
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2003
This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.
The Busan-Ulsan-Gyeongsangmando(BuUlGyeong) megacity aims to grow into the second metropolitan area by strengthening the growth and connectivity of the southeast region in Korea. In order to analyze the linkage between port logistics and regional economic development, this study focused on the economic community of BuUlGyeong. The findings are as follows. First, it was found that vessel entry and departure had a positive (+) significant effect on cargo volume. Second, the cargo volume was found to have a preemptive effect on the vessel entry and exit ports and the composite index. Third, the composite Index was found to have a significant positive (+) effect on cargo volume. From the results of the variance decomposition, it can be confirmed that the composite index has a weak impact on ship entry/exit and cargo volume. Based on the above findings, some policy implications are derived. First, regional governments in BuUlGyeong should provide incentives to revitalize the maritime economy such as the expansion of maritime port infrastructure and encouraging investment. Second, since an increase in cargo transport volume at major national ports linked to the BuUlGyeong region has a positive (+) effect on economy. Therefore it is necessary to expand actively port marketing and regular service for the country and ports. Third, investments should be made continuously to expand the marine port infrastructure such as the expansion of facilities so that global shipping companies can continue to call megacities in BuUlGyeong ports for super-large ships and cruises.
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