• Proceedings of the Optical Society of Korea Conference
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• 2006.02a
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• pp.361-362
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• 2006

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.165-170
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• 1992

The creep behavior of gels made with $30{\sim}45%$ gelatinized rice starch was measured over a wide range of temperature. Compressive creep curves of rice starch gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The creep compliance of gels decreased with increasing starch concentrations. Among viscoelastic constants of the mechanical model, elastic modulus was mainly influenced by the change of starch concentrations. The concentration-invariant compliance curve was obtained by reduction to 38% using reduction parameter $a_{c}$. The creep compliance curves of 45% starch gels increased with temperature, which indicated that rice starch gels became softer and less rigid with increasing temperature. When the compliance at $20^{\circ}C$ was set as a reference curve, creep compliance data for 45% gels at various temperature could be superimposed as a continuous smooth curve. The apparent activation energies of 45% rice starch gels calculated by the modified WLF equation were not intrinsic, but decreased as temperature increased.

• Journal of Advanced Marine Engineering and Technology
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• v.27 no.5
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• pp.624-632
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• 2003

In the gasoline engine industry. there has been a trend towards the development of high performance engines with improved fuel efficiency, reduced weight and smaller sizes. These trends help to solved engine problems related to thermal load and abnormal combustion. In order to investigate these Problems, a thin film-type probe for instantaneously measuring temperatures has been suggested. A method for manufacturing such a probe was established in this study. The instantaneous surface temperature of a constant volume combustion chamber was measured by this probe and the heat flux was obtained through Fourier analysis. A peak instantaneous temperature was obtained after 55∼60 ms from ignition and the temperature increased according to an equivalence ratio and varied differently according to the position of the probe. Total heat loss during combustion period was affected by the equivalence ratio and differed widely in accordance to the position of the probe.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.95-98
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• 1984

A pilot scale continuous Kimchi pasteurizer was used to study some factors affecting the retardation of acidification of Chinese radish Kimchi, stored at $20^{\circ}C$. The degrees of acidification of Kimchi were measured in terms of pH, acidity and absorbance. The shelf-life of the pasteurization temperature from 60 to $70^{\circ}C$ did not result in any significant effect on delaying the acidification of Kimchi during storage, while lowering of storage temperature from 25 to $5^{\circ}C$ gave rise to a marked increase in the the shelf-life of Kimchi.

• The Journal of the Korea institute of electronic communication sciences
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• v.6 no.5
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• pp.717-722
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• 2011

This paper presents that the electronic controller is developed for controlling the setting temperature and water in the ceramic pipe system. The heating water system is designed for controlling the temperature to supply the heat through the ceramic pipe heater to input the water, also for controlling quantity of water using the water sensor and impeller. The control method of the heating water system is applied the mathematic modeling of the ceramic pipe heater on the suppling the heat at coming water, and the test result of the electronic controller is present to smartly control the setting temperature, therefore the ceramic pipe heater is proposed to be able to apply the heating structure and the control methods as a product.

• Fire Science and Engineering
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• v.28 no.4
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• pp.8-13
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• 2014

In order to improve safety for hydrogen network infrastructure, the ignition temperature by hot wire was investigated for different hydrogen compositions in pipelines. The result shows that minimum temperature for ignition decreased with decreasing hydrogen composition. The minimum temperature was confirmed at a hydrogen composition of approximately 10 vol.%. The one of the reasons is supposed that buoyancy force should generate the convection of gas mixture. It was also found that humidity had a little effect on ignition temperature, flame temperature.

• Journal of the Korean Vacuum Society
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• v.3 no.3
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• pp.309-315
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• 1994

순간증착법으로 p형(Bi0.5Sb1.5Te3)과 n형(Bi2Te24Se0.6)열전박막을 제조하여 상온에서 Seebeck 계 수, 전기전도도 및 열전성능지수를 측정하였다. 또한 금속재 mask를 이용하여 다중접점 박막형 열전소 자를 제작하고 그 작동특성을 조사하였다. 이때 소자의 고온부와 저온부의 온도를 직접측정하기 위하여 copper/constantan 박막을 접점부에 증착하여 열전쌍이 되게 하였다. p/n 접점이 5쌍이 소자의 경우 Peltier 효과에 의해 생성된 최대온도차는 22K이었다.

• Transactions of the Korean Society of Mechanical Engineers
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• v.14 no.4
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• pp.892-898
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• 1990

본 연구에서는 소형 연소로에서 단입자 석탄화염을 형성하고 스펙트럼 분석기 를 통하여 순간적으로 입자 발광스펙트럼을 획득하고 이를 컴퓨터에서 분석하는 장치 를 구성하였다. 입자로부터의 발광신호(luminous signature)를 측정하여 연소과정에 서의 복사거동을 파악하여 이로부터 광학적 온도측정을 하는 방법을 보고하다. 본 논문에서는 미분탄 입자 화염의 in-situ측정에 의한 스펙트로스코피 방법을 보고하는 데에 중점이 있으므로 전형적인 화염의 스펙트럼에 의한 자료분석 방법을 제시하였고 화염조건에 따른 결과치의 변화상황은 별도로 보고한다.

• Applied Biological Chemistry
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• v.24 no.4
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• pp.213-217
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• 1981

A Kimchi pasteurizer consisting of preheating, holding, cooling and liquid separation sections was built with copper tubing coil and glasses. The liquid portion of a Chiness Cabbage Kimchi prepared with 3% NaCl solution was preheated and held for 3 minutes at sterilization temperature. Thereafter it was cooled momentarily and recombined with the untreated solid part of Kimchi At four different temperatures of $68^{\circ}$, $75^{\circ}$, $81^{\circ}$ and $85^{\circ}C$ Kimchi was sterilized and examined for the sterilization effects by measuring acid and pH changes of the Kimchi when stored at $15^{\circ}C$. The shelf-life of sterilized Kimchi was prolonged by two folds compared with the untreated one. When Kimchi was sterilized at different maturing stages. the less cured one prolonged its shelf-life more effectively.

• Electric Engineers Magazine
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• v.253 no.9
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• pp.27-33
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• 2003

기체분자는 보통상태에서는 전기적으로 중성이다. 그러나 기체 분자가 운동에너지를 가지고 있는 다른 원자나 전자 등과 충돌하게 되면 기체 분자내의 전자가 에너지를 흡수하여 여기나 전리하게 된다. 여기나 전리의 상태는 불안정한 상태이므로 순간적으로 안정상태로 복귀하는데 이 때의 에너지차가 빛으로 방출된다. 이와 같이 온도방사와는 달리 냉광으로 발광하는 현상을 루우미네슨스라고 한다