• Journal of Power System Engineering
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• v.15 no.3
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• pp.31-37
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• 2011

직조 금속 스크린 리브(rib) 이 바닥에 설치된 사각 덕트에서 열전달과 유체유동의 압력강하를 측정하기 위해 실험적 연구를 수행하였다. 시험부의 치수는 200 mm(W) ${\times}$ 40 mm(H) ${\times}$ 712 mm(L)이고 수력직경은 66.6 mm이다. 입구영역에는 1.72m 길이의 가열되지 않은 동일한 치수의 채널을 설치하였다. 메쉬가 다른 4가지의 직조금속 스크린 리브에 대해 측정하였다. 그리고 비교를 위해 일체형 리브에 대해서도 측정하였다. 국부 열전달 계수의 측정에는 스테인레스 강제 포일(foil) 히터와 T형 열전대률 이용하였다. 레이놀즈 수는 23,000에서 58,000의 범위이다. 덕트의 수력직경($D_h$)에 대한 직조 금속 리브의 높이(e)의 비($e/D_h$)는 0.075 이고 리브 간격(p)과 높이의 비(p/e)는 10이다. 실험 결과 메쉬가 없는 일체형 리입에서 가장 누셀트 수와 마찰계수가 컷다.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.577-582
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• 2002

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.12
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• pp.5676-5683
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• 2012

In this study, numerical analysis was performed on three shapes of heat transfer plates (chevron, wave and dimple type), which are currently used as fillers of cooling towers. Results show that heat transfer rates per consumed power were larger for enhanced plates as compared with that of plain plate. Highest heat transfer coefficient was obtained for wave shape followed by chevron and dimple shape. For wave shape, cross corrugations induced significant mixing of fluids, which enhanced the heat transfer. Friction factor yielded a similar trend with the heat transfer coefficient. However, heat transfer rate and pressure drop per sheet was the largest for chevron shape, due to the largest heat transfer area per sheet.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.157-160
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• 2005

사후처리시간에 따른 유화형소시지의 제조시 강직근의 낮은 pH는 제품의 유화안정성 및 가열감량을 높여 최종제품의 결착력 및 형태에 부정적인 영향을 미치는 것으로 사료되나, 이러한 낮은 수분보습력의 결과와는 달리 강직근 및 강직후근에 비해 낮은 명도 및 높은 적색도를 보여 온도체육의 가공 특성인 발색 향상과 일치하는 것으로 나타나 이에 대한 연구가 더 이루어져야할 것으로 판단된다. 또한 온도체육의 낮은 brittleness, hardness 및 gumminess은 제품의 결착력 감소에 따른 결과이며, 강직근의 높은 brittleness, hardness 및 gumminess은 사후강직을 통한 낮은 수분보습력에 기인한 것으로 사료된다.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.26-30
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• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.2 no.2
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• pp.65-71
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• 2001

Recently the quantities of waste asphalt concrete at construction sites have increased greatly, but the maintenance and final disposal is very difficult problem. Therefore, we were faced with a worsening environmental problem brought about illegal measures. One of the most effective recycling method is cold recycling. This method will satisfy treatment and recycling of construction wastes. Also it is very important question in the preservation of environmental and natural resources. So, in this paper, we dealt cold recycling modified asphalt mixtures using emulsified asphalt to concern the effect of adding reclaimed asphalt concrete 30, 40, 50% and using SBR Latex for modified asphalt mixtures.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.233-240
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• 2006

식육의 독특한 맛 성분과 향기성분의 전구물질은 각각 적육과 지방 조직의 수용성 물질이라고 보고되어 있으며(도변(渡邊) 과 좌등(佐藤), 1974), 가열육의 기호성에 관여하는 향미는 복합적인 전구물질들이 열처리 과정에서 일어나는 여러 가지 반응에 의하여 많은 휘발성 물질들이 생성되면서 얻어지는 것으로 알려져 있다. 식육향에 관여하는 휘발성 성분들은 약 600개 이상이 동정되어 있고, 식육의 종류, 품종, 연령, 성별, 사료 등이 이러한 향기에 영향을 주며, 또한 도살 후 저장되는 동안에 휘발성 성분들의 변화 양상은 가열육의 향기에 절대적인 영향을 주게 된다. 일반적으로 냉장육의 경우는 자기 소화에 의한 숙성 효과로 연도와 풍미가 향상되게 되며 숙성된 육은 비숙성육보다 기호성이 우수하다. 우육의 기호성은 향기, 맛 및 조직감이 상호작용하여 결정되는데 우육에 함유되어 있는 지질 및 지방산 조성은 우육의 맛과 풍미에 많은 영향을 미친다(Waldam 등, 1968). 도변(渡邊) 과 좌등(佐藤)(1974)은 지질이나 유리지방산 등에서 생성되는 화합물들과 지방산의 불포화도, 지방산의 자동 산화 정도 등이 우육 향기에 관여하고 있다고 하였다. 본 연구 결과는 저장온도가 낮을수록 저장성을 증가시킬 수 있다는 김 등(1996)의 보고와 일치하였다.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.1-4
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• 2005

This study is to examine adhesion the characteristics of self adhesive asphalt to minimize of the construction periods and the environmental problems through the performance estimation of materials to reduce waterproof problem and the long durability maintenance of building structures. This study tested the estimation items of self rubberized adhesive asphalt to examine the sheet discovered the most important problem in the construction site and the connection stability in the sheet joint. Besides, this study examined the material characteristics such as tension property, tear property, temperature dependence, heat resistance, adhesion stability and so on. Test results of the separative items satisfied in the reference figure of connection stability and adhesion stability which could confirm adhesion performances and other items also satisfied in the reference.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Journal of the Korean Geotechnical Society
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• v.39 no.7
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• pp.17-30
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• 2023

This study investigates the impact of water immersion and high temperature on the shear strength of cemented sand through direct shear tests. Standard Jumunjin sand was used and cemented with binders, such as ultra-rapid hardening cement and an epoxy aqueous solution. The binder was mixed at concentrations of 4%, 8%, or 12%. Subsequently, cylindrical cemented specimens with a diameter of 64 mm and height of 25 mm were produced using compaction. The curing period was three days, and the specimens were cured under dry air, immersion, and heating conditions. The heating condition involved subjecting the immersed specimens to a microwave oven three times for three minutes to achieve an internal temperature of approximately 90℃. Regardless of the binder type, the cohesion of the cemented sand increased with higher binder content, whereas the internal friction angle exhibited a slight increase or decrease. Compared with ultra-rapid hardening cemented sand, epoxy-cemented sand displayed an average cohesion that was five times higher and an internal friction angle that was 10° higher. Overall, irrespective of binder type, the shear strength decreased during water immersion and increased during heating. Notably, the epoxy-cemented sand exhibited a three-fold increase in cohesion and a more than 20° increase in the internal friction angle during heating.