• Journal of the Korean Society of Propulsion Engineers
• /
• v.18 no.2
• /
• pp.42-51
• /
• 2014

An experiment was conducted to study fuel injection characteristics of high boiling point test fuels (HBPTF), which are newly developed with higher boiling points than conventional aviation fuels, for various injection pressures when the fuel was heated to the temperature higher than their boiling points. The injection characteristics with elevating fuel temperature were quantified by the flow coefficient (${\alpha}$) and the cavitation number ($K_c$), and it was found that the trends between ${\alpha}$ and $K_c$ for various fuels were very similar with each other. In addition, compared with a conventional fuel, HBPTFs not only have higher fuel temperatures at which the effect of fuel boiling on the injection initiates, but also are less affected by the fuel boiling inside the injectors at temperatures over the boiling point.

• Korean Journal of Food Science and Technology
• /
• v.5 no.1
• /
• pp.6-15
• /
• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.