• Proceedings of the KSR Conference
• /
• 2003.10c
• /
• pp.377-382
• /
• 2003

In tread braking of freight cars, braking force is produced by the friction between the wheel and the braking shoe. Friction coefficients such as the brake power, weight variation and brake shoe types should be sensitively treated as the design parameters. The conditions of the car, empty and weighted, should also be taken into consideration in brake force design and the control of brake force has some limitations in terms of the brake system design so that the brake materials selection should be considered as important measures to solve that difficulties. Friction characteristics of brake materials should remain within the range of maximum and minimum value and the friction performance should remain stable regardless of braking time and temperature. This study presented an experimental evaluation method to secure optimum braking performance by keeping safe braking effect and braking distance by the friction coefficient of the brake shoe of the freight cars.

• Tribology and Lubricants
• /
• v.22 no.2
• /
• pp.87-92
• /
• 2006

In tread brake of freight cars, brake force is produced by the friction between the wheel and the brake shoe. Friction coefficients associated with the brake power, weight variation and brake shoe types should be sensitively treated as the design parameters. The conditions of the car, empty and loaded, should also be taken into consideration in brake force design and the control of brake force has some limitations in terms of the brake system design so that the brake friction materials selection should be considered as important measures to solve that difficulties. Friction characteristics of brake friction materials should remain within the range of maximum and minimum value and the friction performance should remain stable regardless of brake time and temperature. This study presented an experimental evaluation method to secure optimum brake performance by keeping safe brake effect and brake distance by the friction coefficient of the brake shoe of the freight cars.

• Journal of the Korea Society of Computer and Information
• /
• v.17 no.2
• /
• pp.87-94
• /
• 2012

Mechanical break system used in train, that mixed air break & electronic break system. this system suggest lots of ways for modify efficiency and solution of environmental problems due to recently intend to green growth. The mechanical break system has environmental & economical problem. Environmental sides(problem) are dust and noise etc and economical sides(problem) are replaced the spare parts that are breaking shoe and lining ect. For compensate those kind of weak points, we needs a wide territories of electronic break which is from high speed range to stop. This research is estimated the load torque due to an incline and stop the train method also check the characteristic of stop the train to estimate a torque follow the sharp drop.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.5
• /
• pp.625-632
• /
• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.