• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.4
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• pp.329-336
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• 2000

Welding is a important technological method in mechanical engineering. $CO_2$MAG(metal active gas) welding means that metal part in double capstan drum for the inshore and costal vessels are joined by melting(with or without a filler material) or that new material is added to a metal part by melting. The thermal stresses appear due to a non-uniform temperature field, inhomogeneous material properties, external restraint and volume changes during phase transformations. In this study analysis the elasto-plastic thermal stresses distribution of welding part in double capstan drum for the inshore and costal vessels using finite element method (FBM). Therefore it calculates the numerical value that can be applied to the optimum design of welding parts and the shapes. The significant results obtained in this study are summarized as fellows. At early stage of the cooling after welding process, the abrupt thermal stresses gradient has been shown in the vicinity of welding part. In the thermal stresses analysis due to temperature gradient and heat shocking maximum stress was occurred of welding part and stresses were distributed from 54MPa~48MPa.

• Membrane Journal
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• v.27 no.2
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• pp.167-181
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• 2017

Graphene-based materials have been considered as a promising membrane material, due to its easy processability and atomic thickness. In this study, we studied on gas permeation behavior in few-layered GO membranes prepared by spin-coating method. The GO membrane structures were varied by using different GO flake sizes and GO solutions at various pH levels. The GO membranes prepared small flake size show more permeable and selective gas separation properties than large one due to shortening tortuosity. Also gas transport behaviors of the GO membranes are sensitive to slit width for gas diffusion because the pore size of GO membranes ranged from molecular sieving to Knudsen diffusion area. In particular, due to the narrow pore size of GO membranes and highly $CO_2$-philic properties of GO nanosheets, few-layered GO membranes exhibit ultrafast and $CO_2$ selective character in comparison with other gas molecules, which lead to outstanding $CO_2$ capture properties such as $CO_2/H_2$, $CO_2/CH_4$, and $CO_2/N_2$. This unusual gas transport through multi-layered GO nanosheets can explain a unique transport mechanism followed by an adsorption-facilitated diffusion behavior (i.e., surface diffusion mechanism). These findings provide the great insights for designing $CO_2$-selective membrane materials and the practical guidelines for gas transports through slit-like pores and lamellar structures.

• Journal of Food Hygiene and Safety
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• v.25 no.1
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• pp.10-15
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• 2010

This study was practiced to survey food-borne bacterial aspects of Escherichia coli and Bacilhus cereus etc. from 210 processed seasoned marine products in Garak fishery wholesale market in Seoul, 2009. Distributions of these bacterial isolates were 28 coliforms, 32 Bacillus spp., 71 Staphylococcus spp., 11 Listeria spp, and 10 Enterococcus spp. in 157 dried squids, 23 dried file fishes, and 20 dried pollacks etc. respectively. Results in 16 kinds of antibiotics susceptibility test by disc diffusion method, special multiple drugs resistance patterns were NOR + LVX + CIP + SAM + VA + S + TE + CF, SAM + C + VA, VA + S + TE, and VA + S in 9 E. coli strains, also, AMC + SAM + CF, SAM + CF, and VA + CF in 21 Bacillus cereus strains respectively. On the basis of the results above, many seasoned dried fishes had multiple drugs resistances, conclusively, we suggest limited guideline and special management on use of antibiotics in floating net cages of fishery farms.

• Applied Chemistry for Engineering
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• v.23 no.4
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• pp.388-393
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• 2012

Branched polycarbonates (B-PCs) were synthesized using melt polymerization method with four different end capping agents and vaying concentrations. The chemical structure of the synthesized PC was determined by FT-IR and $^{1}H-NMR$ spectroscopy, and the reaction of the end capping agent was confirmed by the existence of hydroxy group in FT-IR spectrum. The average molecular weight and distribution, glass transition and degradation temperatures were determined by GPC, DSC and TGA. The average molecular weight changed with the chemical structure of end capping agent, and 4-tert-butylphenol was estimated as the optimum end capping agent. The average molecular weights of B-PCs decreased with the increase of the concentration of the agent, the number average molecular weight represented 20000 when 0.05 mol% of 4-tert-butylphenol was added to B-PCs. The melt viscosities of the B-PCs decreased with the decrease of the molecular weight of B-PCs, and adding of the agent was not effected to shear thinning tendency.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.321-327
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• 2015

The optimal condition for preparation of powdered calcium acetate (LCCA) which has high solubility, from calcined powder (LCCP) of the littleneck clam shell by response surface methodology (RSM) was examined. Increased molar ratio of LCCP led to reduced solubility, yield, color values, and overall quality. The critical values of multiple response optimization of independent variables were 2.57 M of acetic acid and 1.57 M of LCCP. The actual values (pH 7.0, 96.1% for solubility, and 220.9% for yield) under the optimized condition were similar to the predicted values. LCCA showed strong buffering capacity between pH 4.89 and 4.92 on addition of ~2 mL of 1 N HCl. The calcium content and solubility of LCCA were 21.9-23.0 g/100 g and 96.1-100.1%, respectively. The FT-IR and XRD patterns of LCCA were identified as calcium acetate monohydrate, and FESEM images revealed an irregular and rod-like microstructure.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.289-293
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• 2010

3-MCPD created in manufacture process was regulated in our country about soy sauce and HVP. The latest paper reported that Bound 3-MCPD is created as intermediate. Germany common risk assesment reported that Bound 3-MCPD must be reduced because Bound 3-MCPD can be created in estimation circle when this is hydrolyzed in human body, but the data about the toxity of Bound 3-MCPD is lack. Therefore, We analysis about 209 items food such as soy sauce, seasoning food and meat-eating manufactured goods using bound 3-MCPD analysis method developed recently. As result of survey, bound 3-MCPD detected in 8 items among 44 traditional sauce (0.02~0.28ppm), 8 of soup 12 items (0.01~0.96ppm), in 22 items of sauce 60 items (0.01~0.55ppm), in 16 items of meat-eating manufactured foods 30 items (0.04~0.18ppm), in 20 items of snack cookies 28 items (0.09~1.43ppm), in 8 in roasted oil foods 10 items (0.04~1.22ppm), in 6 items of peanut processed food 10 items (0.06~0.25ppm), in 1 of vegetable cream 15 items (0.05ppm). Detected level was lower than the result of monitored by other countries.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.20 no.1
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• pp.37-42
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• 1984

This paper deals with the characterics of the stability of uncontinuous plate structures with cracks. The relation between the J-intergal of the cracks existing in the stress-concentrated regions and local strain are investigated experimentally and theoretically. The BEM(boundary element method)analysis and test results lead to the follow conclusions: 1. A non-dimensional J was computed in a plate stress and strain condition for several kind of loads and crack types. The J design curves are defined as follows: J sub(E)/$\sigma$ sub(y) super(2) a=3.345(e/e sub(y) ) super(2) at e/e sub(y)$\leq$1 J sub(E)/$\sigma$ sub(y) super(2) a=3.345(e/e sub(y) ) at e/e sub(y)$\geq$1 2. Use of this curve provides a good estimation for the uncontinuous plate structures with cracks existing in the stress and strain concentrated region. 3. The stability of the characteristics is mainly depenent upon not the length of cracks but the type of the cracks.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.448-457
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• 1999

Citrus fruits are consumed worldwide due to their unique flavor and nutrition value. It is necessary to remove the haze material as well as to minimize the loss of major compounds such as organic acids, sugars, and ascorbic acid in membrane processes for clarification of juice. The objective of our research was to select the best membrane among one surface filter (Whatman No.4) and five microfiltration filters (GF/A, GF/D, GF/F, Gelman, and SM). Tangerine fresh blended with three times of water was partially clarified with 170 mesh followed by prefiltration in a Samduck filtration system. The best membrane was selected by measuring the amounts of major compounds in the permeates as well as the flux which were statistically analyzed with SAS program. The foulants on the membrane surface were observed by SEM. The flux of GF/A and GF/F decreased with time at probability 0.10. Gelman, SM, and GF/D maintained the stable flux. Gelman showed the highest total scores including nutritive value (the amounts of citrate, malate, and ascorbic acid) and purchasing need (brix and color). Therefore, the microfiltration membrane process was a very effective method in tangerine juice clarification and Gelman type A/E was proved to be the best membrane among the five microfiltration membranes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.5
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• pp.345-355
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• 1991

In order to effectively utilize the by-products of sea-food, the utilization of enzyme-modified flounder(Limanda aspera) skin gelatin as an emulsifier was investigated. In the experiment, the gelatin was extracted from the flounder skin with the heat-treatment at $60^{\circ}C$ and in pH 5.0 for 3 hrs with four volumes of distilled water and emulsifiers were enzymatically modified L-leucine alkyl esters$(L-leucine-OC_n$ : n= 2, 4, 6, 8 and 10) to the gelatin$(EMFSG-C_2,\;EMFSG-C_4,\;EMFSG-C_6,\;EMFSG-C_8,\;EMFSG-C_{10})$ for improving the functional properties such as emulsifying activity, emulsifying viscosity, whippability, electric conductivity, critical micelle concentration and interface tension, etc. Also, the functional properties of the L-leucine alkyl ester modified gelatins were compared with those of Tween-60 as reference. Molecular weights of the enzymatically modified flounder skin gelatin(EMFSG) were 20.5kDa. in $EMFSG-C_2.\;19.5 kDa.\;in\;EMFSG-C_4\;and\;16.5kDa.\;in\;EMFSG-C_6,\;EMFSG-C_8$ and $EMFSG-C_{10}$. respectively. Emulsifying activity and emulsifying viscosity in the modified gelatins were risen with increase of carbon number of the introduced L-leucine alkyl esters. Among the modified gelatins, $EMFSG-C_6$ exhibited the highest emulsifying stability and foaming stability, whereas $EMFSG-C_8$ showed the highest whippability. The electric conductivities of the all $EMFSG-C_n$ were linearly risen to critical micelle concentration(CMC) , therefore $EMFSG-C_{10}$ exhibited the lowest CMC value and interface tension, and dense particles in the microscopic observation. In conclusion, the best quality in functional properties was assured on $EMFSG-C_{10}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.499-509
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• 2018

This study optimized the bone-softening and fishy odor-reducing process for mackerel Scomber japonicus products using response surface methodology (RSM). The RSM showed that the optimum concentrations of doenjang and citric acid for reducing the fishy odor in bone-softened mackerel were 11.8% and 0.04%, respectively, and the optimum immersion time was 52.2 min. The estimated overall acceptance, salinity, and acidity of the products under these optimum conditions were 7.7 points, 1.1%, and 202.6 mg/100 g, respectively, which were similar to the actual measured values of $7.6{\pm}1.2$ points, $1.0{\pm}0.1%$ and $203.2{\pm}3.8mg/100g$. Moreover, the heating temperature and time for bone-softening based on RSM were $107.3^{\circ}C$ and 4.4 h, respectively. The estimated hardness and proportion of skin removed from the product under the optimal conditions were $161.5g/cm^2$ and 0.09%, respectively, which were also similar to the actual measured values of $171.1{\pm}12.6g/cm^2$ and $0.10{\pm}0.02%$. The optimum bone-softening and fishy odor-reducing process for mackerel consisted of the following steps: thawing (${\leq}10^{\circ}C$, 8 h), filleting, washing/dewatering, immersing in an 11.8% doenjang -0.04% citric acid solution for 52 min, washing/dewatering, heating ($107.3^{\circ}C$, 4.4 h), freezing, depanning, internal and external packaging, and X-ray detection treatment.