• Journal of Advanced Navigation Technology
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• v.22 no.2
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• pp.70-75
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• 2018

The mounted store on an aircraft shall be subjected to an ground separation test to verify that a safe separation has been made before it is actually installed to the aircraft. In this study, ground ejection test was conducted with dummy missile to verify the stability of the drop on the land. Bomb rack unit essential to testing ground ejection test, operate at high pressure and produce a significant ejection force to push the missile away from any large orifice. Bomb rack unit modified their bombe pressure and orifice diameter to photograph the drop movement of dummy missile with high-speed camera and to analyze their drop displacement and speed. It is considered useful to provide the initial data for the ejection force analysis on aircraft with actual flight and to carry out the ground separation tests of aircraft with future developments.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.1
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• pp.278-283
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• 2019

3 kinds of fine powder, Fe-2%Ni alloy powder(N Ltd.) and Fe+2%Ni mixed powder(B Ltd. and S Ltd.), were fabricated into sintered compacts of bending strength specimens and ring type specimens by metal injection molding, debinding and controlling sintering conditions (reduction and sintering atmospheres, sintering temperature, sintering time and cooling rates). Density and magnetic properties of the sintered compacts were evaluated with the following conclusions. (1) When each compact was hold at 1123K for 3.6ks in H2 and sintered at 1623K for 14.4ks in Ar, the density of N, B and S Ltd.'s sintered compacts were measured as 96, 99 and 99%, and oxygen/carbon contents were measured as 0.0041%O/0.0006%C, 0.0027%O/0.0022%C, and 0.160%O/0.0026%C, respectively. (2) Magnetic characteristics of B Ltd. compact in Ar with the best results showed $B_{25}=14.3KG$, $B_r=7.75KG$, and $H_c=2.1Oe$, but not enough as those made by melting process. (3) Magnetic properties of B Ltd. compact which were sintered at 1673K for 14.4ks in Ar gas, and cooled at $0.83Ks^{-1}$ to 1123K and then cooled at $0.083Ks^{-1}$ down to room temperature were measured as $B_{25}=14.8KG$, $B_r=8.3KG$, and $H_c=1.3Oe$, almost similar to those made by melting process. Objected soft magnetic materials properties were obtained through sintering process by controlling sintering conditions (reduction condition, sintering atmosphere, sintering temperature and sintering time) and cooling rates.

• Korean journal of applied entomology
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• v.45 no.1 s.142
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• pp.75-78
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• 2006

Development of pellet-type artificial diet for insect was tried by using a twin screw extruder(TSE). Screws were arranged several times and two reverse screws were equipped on the foreparts of 2 axes of TSE. Pellet-type diet could be produced successfully under conditions of TSE set as the following. : 300 rpm of main motor speed, 228 rpm of feed motor speed, $75m{\ell}/min$ of running water speed and 5 mm of extrusion diameter. The optimum adding quantity of water to the manufactured diet was $1.2{\sim}1.5$ times of dry diet. On the rearing results of beet armyworm, Spodoptera exigua and common cutworm, Spedoptera litura with the pellet-type diet, the final survival ratio (emergence rate) of these two species was over than 50%, and so it was concluded that the manufactured pellet-type artificial diet was sufficient dietetically to rear those insects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.899-904
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• 2004

The objectives of the experiment were to examine the effects of extrusion process variables on the yield of extruded ginseng extract and to determine the effect of ratio of extruded ginseng extract and microcrystalline cellulose on characteristics of spheronized granules by cold extrusion-spheronization process. Extrusion process variables observed were feed moisture (15, 22, 29%), die temperature (90 110 13$0^{\circ}C$) and screw speed (150 200, 250 rpm). The results showed that moisture content of dried ginseng significantly affected extraction yield (P<0.05). The less moisture content of the feed resulted in the higher yield of the extract. Moisture content of 15%, screw speed of 250 rpm and die temperature of 13$0^{\circ}C$ gave the highest yield of ginseng extract. Mean extraction yield of extruded ginseng using hot water extraction was greatly improved by extrusion process The extract yield of extruded ginseng was 43.5% which was higher than that of red ginseng (38.3%) and white ginseng (29.0%) produced by traditional process. It was possible to make from the mixture of microcrystalline cellulose (200 g) mixed with different concentration of 200 mL solution (0, 5, 20, 30 40 50 60% of ginseng extract with 59.2% dry solid) by using cold extrusion spheronization. When the concentration of ginseng extract Increased, the granulation yield was improved but friability and compression index were reduced. Ginseng extract such as saponin was completely released from spheronized granules in distilled water within 10 min. It can be concluded that spheroniged granule with ginseng extract could be packed in gelatin capsule since granules Possessed proper physical properties and quick release of saponin.

• The Korean Journal of Rheology
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• v.10 no.4
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• pp.202-216
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• 1998

Improved version of previous 'Orthotropic' closure approximation, termed 'ORW' has been numerically developed using new homogeneous flow data. Previous 'Orthotropic' closure approximation, i.e., ORF or ORL showed non-physical oscillation for interaction coefficient $C_1$<0.001 at simple shear flow. It also shows non-physcial oscillation and under-prediction compared with 'Distribution Function Calculation' at non-homogeneous flow of center-gated disk. These phenomena are mainly due to the flow data of 'Distribution Function Calculation' which were used for least-square optimization. ORW obtained by fitting flow data of low interaction coefficient does not show non-physical oscillation and results in reasonably good behaviors at non-homogeneous flows as well as homogeneous flows. Fitting function forms have not been found to improve overall behaviors. It has been found that considering all the eigenvalues of orientation tensor (including the third eigenvalues) might end up with a better closure approximation than just considering the first and second eigenvalues. It is, however, very important and yet difficult to select appropriate function forms of eigenvalues. Numerical simulation including coupling and in-plane velocity gradient effects were performed for injection mold filing process with a film-gated strip and a center-gated disk using ORW and various other closure approximations for comparisons. Although ORW is in excellent agreement with 'Distribution Function Calculation', the predicted results seem to have consistent error in comparison with experimental data. The diffusivity term with constant interaction coefficient might have to be further investigated in order to accurately describe orientation states.

• Journal of the Korean Chemical Society
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• v.54 no.6
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• pp.749-754
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• 2010

In this study, rubber vulcanization property, change in physical property, morphology and chemical characteristics of blended rubber depending on various IR/CR ratio were investigated for the purpose of the improvement of material property and durability. The effect of surface treatment by chlorine on the friction coefficient was also studied with various conditions of surface treatment. In terms of vulcanization property, as the amount of CR content increased, the speed of cure was decreased, while the density of crosslinking stayed constant. It means hardness and modulus were increased as the CR content increased. It is related to change in cure property and mechanical strength was improved by the effect of crystallization reaction. In the aging property, as the CR content increases, the changed amount of basic properties were decreased, which acts as a reducing factor in change of aged property by complementing weak point in mechanical property. It was found that the degree of property change for surface treated samples were reduced. According to the microscopic result, the degree of surface dispersion on rubber blends was increased by increasing CR content. Rubber surface showed uniform direction in pattern with increased smoothness and luster by treatment with chlorine. The degree of rubber reforming was measured by the remaining amount of chlorine and the friction coefficient was dependent on the amount of chlorine combined with rubber. In the initial stage of surface treatment, from 10 to 40 phr, the friction coefficient of specimen was rapidly reduced. However, as the concentration of chlorine solution increased, the change in friction coefficient was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.473-480
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• 2017

The aim of this study was to investigate the effects of gluten and moisture contents on the physical properties of extruded soy protein isolate. Extrusion conditions included various moisture (45, 50, and 55%) and gluten contents (20, 40, and 60%) at a fixed screw speed and die temperature of 250 rpm and $140^{\circ}C$, respectively. Specific mechanical energy input decreased as gluten content increased from 20 to 60%. Hydration ratio was highest ($293.23{\pm}13.68%$) at gluten and moisture contents of 20 and 55%, respectively. Lightness and yellowness increased as gluten content increased from 20 to 60% while redness decreased as gluten content increased. Color difference was the highest at low gluten and moisture contents. Integrity index was the highest ($71.15{\pm}0.93%$) at gluten and moisture contents of 60 and 45%, respectively. Nitrogen solubility index was not significantly affected by moisture content and was lowest ($22.46{\pm}1.11%$) at gluten and moisture contents of 60 and 55%, respectively. In conclusion, higher gluten and lower moisture contents were effective for texturization of soy protein isolate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1327-1335
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• 2017

This study was carried out to determine the effect of cacao bean addition on the physicochemical properties of extruded rice flour. Rice-based cacao beans (0, 20, 40, 60%) were extruded at a die temperature of $130^{\circ}C$, screw speed of 200 rpm, and moisture content of 25%. As the content of cacao beans increased from 20% to 60%, expansion index decreased, while piece density and specific length increased. The water soluble index and water absorption index of the extrudate increased through extrusion cooking. Lightness decreased as cacao bean content increased while redness increased. As the content of cacao beans increased, paste viscosity decreased. Cold peak viscosity was observed in all extrudates of raw roasted cacao beans. ${\alpha},{\alpha}$-Diphenyl-${\beta}$-picrylhydrazyl (DPPH) radical-scavenging activity increased upon extrusion and cacao bean addition. As content of cacao beans increased, non-roasted cacao beans had higher total phenolic contents than roasted cacao beans. This study showed that addition of cacao beans to extruded rice snack improved antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.380-385
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• 2016

This study analyzed changes in ${\beta}$-glucan content in Agaricus blazei Murill concentrates according to extrusion and extraction conditions. Screw speed and feed rate were fixed to 250 rpm, and 100 g/min, respectively. Moisture contents (20 and 30%) and barrel temperature (130 and $140^{\circ}C$) were adjusted. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ was higher compared to other extrusion conditions. ${\beta}$-Glucan content of the extruded sample at a moisture content of 20% and barrel temperature of $130^{\circ}C$ treated with Rohament CL enzyme was higher compared to Viscozyme L, and Plantase TL enzyme treatments under the same extrusion conditions. In conclusion, extrusion and pretreatment with Rohament CL enzyme enhanced yield of ${\beta}$-glucan extract.