• Applied Chemistry for Engineering
• /
• v.24 no.6
• /
• pp.621-627
• /
• 2013

In order to apply eco-friendly poly(propylene carbonate) (PPC) into barrier packaging materials, six different PPC/exfoliated graphite (EFG) nanocomposite films with different EFG were successfully prepared by a solution blending method. Their water sorption behavior was gravimetrically investigated as a function of the EFG content and interpreted with respect to their chemical structure and morphology. The water sorption isotherms were reasonably well fitted by Fickian diffusion model, regardless of morphological heterogeneities. With increasing the EFG content, the diffusion coefficient and water uptake decreased from $12.5{\times}10^{-10}cm^2sec^{-1}$ to $7.2{\times}10^{-10}cm^2sec^{-1}$ and from 8.9 wt% to 4.2 wt%, respectively, which indicates that the moisture resistance capacity of PPC was greatly enhanced by incorporating EFG into PPC. The enhanced water barrier property of the PPC/EFG nanocomposite films with the high aspect ratio EFG makes them potential candidates for versatile packaging applications. However, to maximize the performance of the nanocomposite films, further researches are required to increase the compatibility of EFG in the PPC matrix.

• Korean Journal of Soil Science and Fertilizer
• /
• v.23 no.1
• /
• pp.8-14
• /
• 1990

Retardation and hydrodynamic dispersion coefficient necessary for model of water and solute movement in a soil were determined for horizontal soil column with different initial soil water conditions. The soil columns were compacted with sandy loam soil. The bulk density was $1,350+50kg/m^3$, and initial water contents were 0.05, 0.08 and 0.14. Advancement of 0.05% $CaSO_4$ solution was used as the standard and advancements of 0.5% KCl, $CaCl_2$ and $KH_2PO_4$ were compared. Retardation of non-reactive $Cl^-$ was related with the initial soil water content, ${\theta}n$, as ${\theta}/({\theta}-{\theta}n)$, and anion exclusion was ignored. Retardations of active $K^+$, $Ca^{{+}{+}}$ and $H_2PO_4{^-}$ were related as 1/(R+1) $^*{\theta}/({\theta}-{\theta}n)$, in which R was retardation coefficient. Measured R was 0.64 for $K^+$, 0.80 for $Ca^{{+}{+}}$ and 2.6 for $H_2PO_4{^-}$, respectively. Calculated R using Langmuir adsorption isotherm showed fair degree of applicability. Soil water diffusivity, $D({\theta}),m^2/sec$, calculated for different initial water content showed unique function as $$log(D({\theta}))=13.448{\theta}-9.288$$ Hydrodynamic dispersion coefficient of $Cl^-$ above soil water content 0.36 was similar to soil water diffusivity and decreased to near self diffusion coefficient at soil water content near 0.2. Those of $K^+$, $Ca^{{+}{+}}$ $H_2PO_4{^-}$ at soil water content of 0.38 were $5.5{\times}10^{-6}$, $2.4{\times}10^{-6}$ and $7.1{\times}10^{-7}m^2/sec$ and decreased rapidly with decreasing soil water content lower than 0.36.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.508-515
• /
• 2004

In this study, salting conditions and dehydration methods were investigated. Salting time, concentration and temperature could be considered to variables in salting conditions. The diffused salt amounts to beef jerky depending on time are sharply increased in two hours. This result is caused by the difference decrease of concentration gradient between bulk solution and beef jerky. The increase of salting concentration and temperature resulted also in the increase of a diffused salt. The deeper bulk concentration made diffusion to beef easily with the bigger driving force and the movement of molecules is more active according to temperature increase. Dehydration is conducted with various methods such as natural drying, cold air drying and hot air drying. Comparing with color and texture among the drying methods, cold air drying showed superior quality in color and texture. Beef jerky by cold air drying colored more reddish than other drying methods and good cutting shear stress and tensile strength. In case of hardness and chewiness, hot air drying method showed the highest value, which means the worst texture.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.10 no.12
• /
• pp.2258-2263
• /
• 2006

In this parer, hump characteristics of short-channel nMOSFETs induced by moistures of the ILD(inter-layer dielectric) layer in the shallow trench isolation (STI) process are investigated and the method for hump suppression is proposed Using nMOSFETs with various types of the gate and a measurement of TDS-APIMS (Thermal Desorption System-Atmospheric Pressure ionization Mass Spectrometry), hump characteristics were systematically analyzed and the systemic analysis based hump model was presented; the ILD layer over poly-Si gate of nMOSFET generates moistures, but they can't diffuse out of the SiN layer due to the upper SiN layer. Consequently, they diffuses into the edge between the gate and STI and induces short-channel hump. In order to eliminate moisture in the ILD layer by out-gassing method, the annealing process prior to the deposition of the SiN layer was carried out. As the result, short-channel humps of the nMOSFETs were successfully suppressed.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.61-65
• /
• 1986

This study was performed to examine the drying characteristics of apples at various drying conditions. Air velocity has no effect on the drying rate except the constant rate period. In this experiment the diffusion coefficients of moisture in the apple tissue were in the range of $1.1470-2.2148{\times}10cm^2/sec$. As a result of balance of heat and mass transfer during the falling rate period. an empirical equation based on Fick's law was obtained as follows; $log{\Delta}t\;=\;log\;t_o\;-\;D{\frac{{\pi}^2{\theta}}{4d.}}$ This equation can be used to calculate the temperature of apples during the falling rate period, provided the diffusion coefficients of apple are known. The experimental values of the internal moisture distribution during apple dehydration were nearly in accord with the theoretical values.

• Applied Chemistry for Engineering
• /
• v.31 no.2
• /
• pp.208-214
• /
• 2020

In this study, the characteristics and mechanism of microwave-assisted drying were investigated to improve the efficiency of the storage and extraction of biomass through the removal of moisture from plant cell Taxus chinensis. The efficiency of microwave-assisted drying increased with increasing microwave power. When the experimental data were fitted to typical drying kinetic models, the page and modified Page models were the most appropriate. The microwave-assisted drying was determined to be a spontaneous endothermic process, and randomness increased during the drying process. The effective diffusion coefficient (3.445 × 10^-9~7.163 × 10^-7 ㎡/s) and mass transfer coefficient (3.1529 × 10^-5~1.2895 × 10^-2 m/s) increased with increasing microwave power. The small Biot number (0.3890~0.7198) indicated that the mass transfer process was externally controlled.

• Journal of Korea Water Resources Association
• /
• v.31 no.2
• /
• pp.145-153
• /
• 1998

In this paper the first- and second order statistics of soil moisture are derived using the Washita '92 data. Also the possible correlations among the soil texture, the brightness temperature, the NDVI and the soil moisture are investigated based in the linear regression study. Only the correlation between the soil moisture and the brightness temperature shows significant values. The soil moisture decay coefficients in time were estimated for each soil type and cross-checked by calculating the last rainfall time before the observation to be about 20days in all different soil types. The second-order statistics of soil moisture based on the correlogram and the spectrum was analyzed to derive the data characteristics and compared with those of the NDVI and the soil texture. This analysis shows that the soil moisture within the highly correlated soil texture field is affected much by the relatively less correlated vegetation field in the Washita area, where the effect of topography is known to be small. The soil moisture media was derived and its parameters were estimated successfully using the first - and sedcond -order statistics.

• Proceedings of the Korea Water Resources Association Conference
• /
• 2023.05a
• /
• pp.69-69
• /
• 2023

격자 기반의 지면모형을 구동하기에 앞서 사용자의 목적에 따른 모델의 정확도와 모델의 구동 시간의 적절한 균형을 이루는 지면 모델의 격자 크기의 설정은 중요하다. 특히, 격자 크기에 따라 화재 모의 결과 영향이 매우 클 수 있지만, 이에 관한 연구들을 거의 이루어지지 않았다. 화재 모의는 탄소 순환뿐만 아니라 물 순환에도 직접적인 영향을 미치기 때문에 이를 위한 적절한 격자 크기 설정은 중요하다. 본 연구에서는 지면모형인 NCAR Community Land Model version 5(CLM 5)-biogeochemistry (BGC) 모형과 2000년부터 2019년의 The Modern-Era Retrospective analysis for Research and Applications, Version 2 (MERRA-2) 기상자료 이용하여서 지면 모델 격자 크기(1.9°×2.5°, 0.47°×0.63°, 0.25°×0.25°)에 따른 전 지구 규모의 화재 시뮬레이션 결과들을 분석하였다. 연평균 화재면적은 격자 크기가 제일 큰 1.9°×2.5° 격자의 시뮬레이션에서 연평균 450M ha로 가장 작게 나타났으며 격자의 크기가 작아질수록 화재의 크기는 증가하는 것으로 나타났다. 지면 모델의 격자가 작아짐에 따라 토양 입자의 분포가 세분화되고 이에 따라 투수 계수값이 증가하며 높은 토양수분의 분포들을 줄어들고 낮은 토양수분의 분포는 증가함을 확인하였다. 토양수분이 줄어듦에 따라 화재 연소성 정도를 나타내는 변수의 값이 증가하고 이에 따라 화재 발생빈도 및 화재 확산이 증가하여 지면 모델의 화재면적을 더 증가시키는 요인이 됨을 확인하였다. 이 연구를 바탕으로 하여 화재 모의의 불확실성 요소를 이해하고, 격자 크기에 따라 화재 모의 관련 매개변수의 수정이 필요할 것으로 판단된다.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.7-15
• /
• 2019

The impregnation of solid foods into the surrounding hypotonic or hypertonic solution was explored as a method to infuse NaCl in pork loin cube without altering its matrix. Mass transfer kinetics using a diffusive model as the mathematical model for moisture gain/loss and salt gain and the resulting textural properties were studied for the surrounding solutions of NaCl 2.5, 5.0, 10.0 and 15% (w/w). It was possible to access the effects of brine concentration on the direction of the resulting water flow, quantify water and salt transfer, and confirm tenderization effect by salt infusion. For brine concentrations up to 10% it was verified that meat samples gained water, while for processes with 15% concentration, pork loin cubes lost water. The effective diffusion coefficients of salt ranged from 2.43×10^-9 to 3.53×10^-9 m²/s, while for the values of water ranged from 1.22×10^-9 to 1.88×10^-9 m²/s. The diffusive model was able to represent well salt gain rates using a single parameter, i.e. an effective diffusion coefficient of salt through the meat. However, it was not possible to find a characteristic effective diffusion coefficient for water transfer. Within the range of experimental conditions studied, salt-impregnated samples by 5% (w/w) brine were shown with minimum hardness, chewiness and shear force.

• Proceedings of the KWS Conference
• /
• 2007.11a
• /
• pp.105-108
• /
• 2007