• Journal of Animal Environmental Science
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• v.14 no.3
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• pp.201-210
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• 2008

Farmers directly spread the livestock manure compost on their arable land as an organic fertilizer. However, there are some difficult problems to solve. first, we are unsure of whether the livestock manure compost can meet the nutritional demand of plant. Second, application of the current powered livestock manure compost to crop land is very difficult work due to heavy weight of compost and its powdered shape. For this reason, this study was carried out to develope high quality pelletized livestock manure compost. In pelletizing process with composted manure, the optimal water content for pelletizing was around 30$\sim$40%. When rice bran was mixed with 5% as a bonding agent on volume basis, the pelletizing effect was remarkably improved. On a dry matter basis, the contents of N and P of manure compost were 1.31%, and 0.58%, respectively. After pelletizing, the contents of compost pelleted were 1.37% and 0.54%, respectively. The same parameters of pelletized compost made by screw type Instrument were 1.37% and 0.53%, respectively. The other hand, N and P content of pelletized compost made by pellet mill type instrument were 1.06% and 0.18%, respectively.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.104-115
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• 2015

This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.120-127
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• 2004

This study was conducted to evaluate quality characteristics of noodles when different concentrations of chlorella extract powder were added to the wheat flour. The characteristics of noodle including cooking properties, color, mechanical texture properties, and sensory properties were determined. The noodles containing chlorella extract powder exhibited higher values in cooked weight, volume, moisture absorption, and cooking loss. When the amount of chlorella extract powder increased, the Hunter L(lightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. From the textural properties measured by texture analyzer, the noodles with chlorella extract powder were significantly lower in hardness, cohesiveness, springiness, gumminess, and chewiness than those of 100％ wheat noodle. The results of sensory evaluation of cooked noodles containing chlorella extract powder indicated that the cooked noodle with 1.5％ chlorella extract powder showed the highest value. Based on cooking properties and sensory evaluation, chlorella extract powder up to 1.5％ could be substituted for wheat flour to improve the noodle quality.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.632-636
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• 2002

Mulberry leaves noodles were prepared with composite flour by the addition of various levels of mulberry leaves powder of 100 mesh particle site. The characteristics of cooked noodle including color, texture, cooking properties were measured, and sensory evaluation was performed. The L and a values of cooked noodle decreased as more wheat flour was substiruted with mulberry leaves powder. And the b value of noodle containing mulberry leaves powder was higher than control, but b value did not increase as the ratio of powder increased. The increase in cooking weight and volume was greater with cooked noodles of higher content of mulberry leaves powder. The turbidity of soup and eluted solid content increased as the content of powder increased, indicating higher cooking loss. There was not much difference in hardness among cooked noodles, but cohesiveness and springiness decreased as the ratio of mulberry leaves powder increased, while adhesiveness increased. The results of sensory evaluation showed that cooked noodles containing 4% and 6% mulberry leaves powder were acceptable as much as wheat four noodle in terms of color, texture, taste and flavor. But the overall acceptability of mulberry leaves noodle was lower than wheat now noodle.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2016.11a
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• pp.185-185
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• 2016

아크릴계 수지(resin)에 인조 흑연과 탄소나노튜브(carbon nanotube)를 1:1 비율로 혼합한 충전제(filler)와 용제(solvent) 및 기타 첨가제(additives)를 혼합하여 방열도료를 제조하여 수직방향 열전도도를 상온에서 평가하였다. 충전제의 함량을 1, 2, 5 중량 %로 변화시키며 원료들을 준비하여 교반기로 혼합한 뒤 3단 롤 밀(three roll mill)로 분산공정을 진행하여 3 종류의 도료를 제조하였다. 제조한 도료를 가로 11 mm, 세로 11 mm, 두께 0.4 mm의 Al 5052 알루미늄 기판에 스프레이 코팅 방식으로 도포한 후 $150^{\circ}C$에서 30분 동안 열경화 건조 과정을 거쳐 샘플을 제작하였다. 측정 시료의 형상은 대략적으로 Fig. 1과 같다. 열전도도는 식 $k={\alpha}{\cdot}C_p{\cdot}{\rho}$를 사용해서 계산된다. 여기서 k는 열전도도($W/m{\cdot}K$), ${\alpha}$는 열확산계수($mm^2/s$), $C_p$는 비열($J/kg{\cdot}K$), ${\rho}$는 밀도($g/cm^3$)를 나타낸다. 열확산계수는 독일 NETZSCH 사의 Laser Flash Analysis 장비(모델명 LFA 457)를 사용하여 측정하였는데, 기판 뒤쪽에서 레이저를 조사하고 도료층 전면에서 적외선 온도센서를 통해 시간에 따른 온도 상승곡선을 구한 후, 두 물체의 계면에서의 접촉 열저항(contact thermal resistance)을 감안하여 장비에 내장되어 있는 소프트웨어로 열확산계수가 계산된다. 비열은 같은 회사의 DSC(Differential Scanning Calorimetry) 200 F3 장비를 사용해 측정했으며, 밀도는 부피와 질량을 측정한 값을 이용하여 계산하였다. 도료를 도포하지 않은 bare Al plate에 대해서는 쉽게 열확산계수, 비열, 밀도를 측정하여 열전도도를 구할 수 있다. 도료가 코팅된 샘플에 대해서는 도료층을 일부 떼어내 비열을 측정하고, 밀도를 구한 후, 도료층의 열전도도가 2-layer 법으로 장비 내장 소프트웨어로 계산된다, 이때 Al 기판의 열확산계수, 비열, 밀도는 미리 측정한 bare Al plate의 값을 적용하였다. 실험 결과를 Table 1에 정리하였다. 흑연과 탄소나노튜브를 혼합한 충전제를 함유한 아크릴 복합체 박막에서 측정된 열전도도는 보통 고분자 재료의 열전도도 값의 상한 영역에 육박하는 값이며, 충전제 함량이 증가할수록 열전도도가 증가하는 경향을 보이고 있다.

• Journal of the Korean Wood Science and Technology
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• v.34 no.3
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• pp.8-14
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• 2006

The object of this study was to investigate the carbonization of Quercus variabilis wood samples in pyrolysis system at temperature ranging from 250 to $740^{\circ}C$ to contribute to the knowledge of wood carbonization mechanism. Volume of wood sample decreased with increasing the carbonization temperature, and checks were developed along with radial direction. Weight loss increased with increasing carbonization temperature. During carbonization, tangential direction showed higher shrinkage of vessel diameter than radial direction. SEM observation indicated that the cell walls in wood fibers and parenchyma cells presented the layering structure at $250^{\circ}C$ and $300^{\circ}C$. However, the cross section of cell walls at $340^{\circ}C$ and over showed an amorphous- like structure without cell wall layering. X-ray diffraction presented that the cellulose crystalline substance was still remained in carbonization temperature at $340^{\circ}C$, but it was not detected at $540^{\circ}C$ and over.

• The Transactions of the Korean Institute of Power Electronics
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• v.7 no.3
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• pp.281-288
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• 2002

This paper has realized a control system of a vibrator using PM excited Transverse Flux Linear Motor(TFLM). Proposed vibrator can supply a vibration force up to 700[N] at rated current, wide operation range of vibration displacement and high frequency for a tested structure. Also, volume of a vibrator system can be decreased because of a high trust force rato(a thrust force per weight=N/Kg). A proposed vibrator instead of a hydraulic vibrator can improve efficiency and have may advantages of maintenance and management. A desired value command is a vibration frequency and displacement in a controller for a vibrator system and a controlled values we a instant position and velocity of a mover Output value of the controller is phase current controlled by PWM converter. In this research, Dynamic simulation has been executed for analysis of a control algorithm and dvnauuc characteristics and is compared with experimental result.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.80-85
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• 1993

Addition of the treated dietary fiber sources to wheat flour were generally decreased at Amylograph viscosity as the mixing ratio increased. Addition of the treated dietary fiber sources on the preparation of noodles increased weight and volume of cooked noodles but decreased extention force as the mixing ratio increased. The sensory test of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 5% was excellent sensual properties. The properties of the dietary fiber sources mixed noodles supplemented by treated soymilk residue 10% and treated apple pomace 5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodle.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.638-643
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• 2017

In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.10
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• pp.598-602
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• 2018

This study examined the characteristics of the waste catalyst used in the petroleum refinery operations. The total pore volume, specific surface area, and average pore size of the spent catalyst used in the petroleum refinery operations were 3.96cc/g, 13.81m2/g, and 1.15A, respectively. The weight loss observed in the range from $25^{\circ}C-700^{\circ}C$ for the spent catalysts using TG and DTA was approximately 23 wt. %. EDS analysis of the waste catalyst sample showed that the five major components were vanadium, nickel, manganese, iron, and copper. The extraction system is attractive for liquid-liquid extraction. In this study, Cynex 272 was used to extract vanadium from waste catalyst. The electrochemical characteristics of the extracted vanadium solution were measured by cyclic voltammetry (CV). As a result, an oxidation / reduction peak appeared, indicating the potential of an electrolytic solution.