• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.10 no.1
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• pp.21-26
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• 2012

Microstructural and mechanical property were evaluated at the medium-sized HT9 (12Cr-1MoWV) forged steel which was considered as primary candidate for the fuel cladding in sodium-cooled fast reactor (SFR). Material was forged at $1170^{\circ}C$ after the induction melting to make round bar as 160mm diameter, 7000mm length then the radial distribution of microstructure as well as microhardness was evaluated. The results showed that overall microstructure exhibited as ferrite-martensite structure, where small amount (2~3%) of delta ferrite was formed throughout the specimen and maximum 15% of transformed ferrite was formed at the center, where it gradually decreased toward the radial direction. Sensitivity analysis of the cooling curve and Time-Temperature-Transformation (TTT) diagram revealed that formation of transformed ferrite could be avoided when the diameter was decreased down to 120mm.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.1
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• pp.49-54
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• 2010

Rotor pole for AC(alternating current) generator is manufactured through transfer warm forging die. As soon as the material is heated at the warm manufacturing process, it is transferred to the first stage for upsetting work and then to the second stage for lateral extrusion work. The processes at the lateral extrusion work such as die block, die bushing, center punch, and side punch make severe condition and abrasion which leads to shorten the die life. This causes production decrease, long maintenance time, and low level of precision. Research on the die material selection, heat process cycle improvement, electric discharge machining trouble solution, and re-construction of main parts is expected to find a method to lengthen the die life up to 40 - 50%.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.392-398
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• 1983

A pilot single-screw food extruder was constructed, and its mechanical properties and product characteristics were investigated by using corn grits. The screw rotational speed was varied and the changes in temperature profile of the barrel for the start-up period of operation were measured. The rate of heat generation for the start-up period was affected by the screw speed and feed rate. The screw speed resulted in a great influence on the estimated dough viscosity. The changes in the dough viscosity could indicate the on-set of termoplastic reaction in the barrel. The expansion ratio during the start-up period mainly depended on the barrel temperature and the degree of thermoplastic reaction in the barrel. The barrel temperatures for the gelatinization and burning of corn grits depended on the screw speed as well as the feed rate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.8
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• pp.5422-5429
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• 2015

Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, work facilities and workers between September 1, 2014 and January 15, 2015. The manufacturing process was made by Referring to the typical manufacturing process of confectionery manufacturers. Based on the microbiological hazard analysis, egg contained $6.2{\times}10^3CFU/g$ of bacteria, which has most amount of bacteria among agricultural materials. However, the Microbiological hazard analysis of the raw materials and after the baking process of confectionery showed a safe result. As a result, the microbiological hazard should be reduced by systematic cleaning, disinfection and improved sanitary education.

• Journal of the Korean Chemical Society
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• v.62 no.6
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• pp.433-440
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• 2018

The pyrolysis has been universally applied to recycle the waste artificial marble. However, the existing heat treatment equipment has relatively low heat transfer efficiency into the inner part of the waste artificial marble. Besides, it leads to unnecessary excessive gas during the partial carbonization of the polymethyl methacrylate (PMMA) and raises the risk of fire due to heat at an extremely high temperature. This study suggests the process of pyrolysis at the formation state after adding the starch to waste artificial marble to overcome above-mentioned problems. As the result of experiments, this method showed that the pyrolysis of waste artificial marble was greatly improved at comparatively low temperature condition of $350^{\circ}C$. Moreover, it also manifested the effect on securing the stability and energy savings necessary for the recovery of methyl methacrylate (MMA) and ${\alpha}$-alumina (${\alpha}-Al_2O_3$).

• The Journal of the Korea institute of electronic communication sciences
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• v.15 no.2
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• pp.313-318
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• 2020

Since the engineering plastics having a melting point of higher than 300 degrees have a high mechanical rigidity, chemical resistance, friction and abrasion performance, those are being highlighted as metal replacement materials in various industries. In this study, 3D printer nozzle with excellent heat dissipation characteristics are designed and analytically verified to form engineering plastics with high melting points in 3D printers based on the melt-lamination modeling method. In order to insulate between the heat block heated to a melting point of filament material and the upper part of the nozzle where the filament is transferred, the heat brake part with low thermal conductivity was designed to have two separate parts, and a cooling fin structure is further applied to the heat brake part to lower steady-state temperature by air convection. Optimized structural design on FDM nozzle part reduces the temperature at the heat sink and at the end part of heat brake by 50% and 14% respectively, compared to the conventional BCnozzle structure.

• Journal of the Korean Institute of Gas
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• v.15 no.2
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• pp.82-87
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• 2011

Heat transfer oils are used in applications such as heating systems of chemical plant, refinery heat exchange systems, gas plant process, injection molding systems, and pulp and paper processing. These oils are extremely stable and resistance to thermal and oxidative degradation. In the event of a spill or accidental release of heat transfer oils, it can be ignite easily when there is an ignition source. This paper discusses the flammability and thermal stabilities of new and used oils. The flammability of the oils are assessed by measuring changes in flash point and auto ignition temperature. The thermal stability of oils are evaluated by the thermal screening unit ($TS^u$) and the differential scanning calorimeter (DSC). From the experimental results, it is suggested to give fire hazard characteristics to safe precautions for the proper use and treatment of heat transfer oils.

• Journal of the Korean Institute of Gas
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• v.18 no.5
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• pp.33-39
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• 2014

Heat transfer oils are used in applications such as chemical plant heating systems, refinery heat exchange systems, certain gas processes, injection molding systems, and pulp and paper processing. These oils are extremely stable and resistant to thermal and oxidative degradation. In the event of a spill or accidental release of heat transfer oils, it can be ignited easily when there is an ignition source. This study discusses the status of safety management through the actual status of the heat transfer oils to prevent fire and explosion accidents in industries for process safety management. The actual status of the heat transfer oils in process system of industries surveyed by a questionnaire developed. The results of this study can be used to help establishment of safety management to prevent fire and explosion accidents, such as the management of heat transfer oils, safe operation and maintenance in heat transfer oil processes.

• Korean Journal of Materials Research
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• v.6 no.8
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• pp.786-795
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• 1996

The fiber reinforced thermoplastics(FRTP) were prepared with polypropylene fiber(PP) as matrix and polyvinyl alchol(VF), aramid(KF) or polyamide fiber(PAF) as the reinforcing materials using the integrated fiber mixing apparatus. The reinforced thermoplastic sheets were prepared by com¬pression molding and their morphology, rheological and mechanical properties were characterized. In the morphological properties of composites, the wettability of the reinforced thermoplastics were decreased in proportion to the content of fibers. At low angular frequency, the viscosity of PAF /PP and VF/PP composite was increased with the content of reinforced fiber. However at high frequency the viscosity of composite reinforced with 5~20wt% fiber, was shown the reduced values which approaches that of the neat matrix. The mechanical properties of the composite were changed with the content of reinforecd fiber, and VF/PP and KF/PP composite had better properties than PAF/PP system.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.