• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.7
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• pp.2670-2675
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• 2010

Wall of hanok is related to exterior, inner environment, and the period and cost of construction. This study analyzes traditional wall execution method and suggests improved one. The characters of the improved execution method are use of ready made goods, application of dry and prefabricated method and improvement of airtightness and insulation capacity etc. The result of this study needs production of pilot productions and tests of capacity. But this new method will be useful to save the period and cost of hanok construction.

• The Transactions of the Korean Institute of Power Electronics
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• v.8 no.4
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• pp.307-312
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• 2003

Joining thin aluminum alloy is difficult using most welding techniques. Many of problems associated burn-through by the high heat input. Common welding techniques are TIG, MIG, and MIG-PULSE welding. The VP-GMAW provides more control of the heat balance in the welding arc by taking advantage of the different arc characteristics obtained with each of the two polarities. In this paper, we proposed new VP-GMAW method by control DSP 320C32, and the characteristic and experiment result-voltage, current, welding bead, penetration by this method are presented.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.210-215
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• 2009

In this study, we evaluated the physicochemical and sensory characteristics of cookies containing various concentrations (0, 3, 5, 7 and 9%) of broccoli (Brassica oleracea var. italica Plenck) powder. Cookies containing broccoli powder evidenced significantly lower L value than were noted in the control. The L values of brightness decreased significantly with the addition of broccoli powder to the cookie formula. The a values also decreased significantly with the addition of broccoli powder. The b value of yellowness increased significantly with increasing amounts of broccoli powder added to the cookie formula. The spread ratio increased proportionally with the quantity of broccoli powder added to the cookie formulation. The loss rate and leavening rate of the samples to which 7% and 9% broccoli powder was added were higher than those noted in the samples to which 3% and 5% broccoli powder was added. In terms of hardness, the values were significantly reduced in accordance with the amount of added broccoli powder. The results of our sensory evaluation demonstrated that the sample to which 7% powder was added was significantly more preferable in terms of overall acceptability than others. The quality characteristics of the 7% added samples evidenced significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.96-96
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• 2018

금속재료 중 알루미늄(Al)은 일반적으로 많이 사용되는 철강재에 비해 그 비중이 약 $1/3(2.7g/cm^3)$인 경량이고 열전도율이 약 3배($196kcal/^{\circ}C$, $20^{\circ}C$)로 높은 특성 등을 갖고 있다. 또한 대량생산에 의한 경제성을 가지기 때문에 건축 구조재, 전기 및 가전 등 다양한 산업 분야에서 널리 사용되고 있다. 특히, 위와 같은 특성으로 인해 열교환기의 종류에서 응축기(Condenser) 및 증발기(Evaporator)는 알루미늄(Al)을 널리 사용하고 있다. 하지만 단일 응축기 부품에도 이종 알루미늄 소재가 사용됨에 따라 갈바닉 부식이 발생할 수 있다는 단점이 있다. 따라서 본 연구에서는 현재 상용되고 있는 열교환기 중 응축기에서의 이종 알루미늄 재료로 인해 나타나는 갈바닉 부식 특성을 관찰-분석-연구 하였다. 본 연구에 사용된 알루미늄 재료는 현재 응축기 재료 중에서 각각 Tube와 Fin으로 널리 상용되고 있는 Al 1100과 Al 3003을 사용하였다. 표면 모폴로지는 SEM을 통해 관찰하였고 EDS를 통해 조성원소를 분석하였다. 또한 내식성 평가를 위해 5% NaCl 환경에서의 SST(Salt spray test, 염수분무시험) 시험과 3% NaCl 용액 내 자연침지 시험 및 탈기된 3% NaCl 용액 내 전기화학적 동전위 양극 분극 시험을 진행하였으며 더불어 갈바닉 부식 시험에 따른 혼합 전위 측정 및 외관 관찰을 하였다. 각 재료는 실험에 대해 동일한 표면적을 노출시켜 시험하였다. 5% NaCl 환경에서의 염수분무 시험 결과 Fin(Al 3003)의 경우에는 Tube(Al 1100) 보다 빠른 부식거동을 보이며 국부적인 공식부식(Pitting corrosion)이 촉진되었다. Tube(Al 1100)의 경우에는 치밀한 Al2O3 형성과 부식에 따른 Al(OH)3를 생성함에 따라 Fin(Al 3003)에 비해 느린 부식거동을 보였다. 3% NaCl 용액 내 자연 침지 및 전위 측정 결과 초기 전위는 Fin(Al 3003, 약 -0.85V/SCE)이 Tube(Al 1100, 약 -1.05V/SCE)에 비해 더 높은 값을 가지며 약 72시간 이후 Tube(Al 1100) 시편이 더 안정적인 전위 값을 나타냈다. 이는 안정적인 Al(OH)3 피막 형성에 기인한 것으로 사료된다. 탈기된 3% NaCl 용액 내 전기화학적 동전위 양극 분극 시험 결과 Fin(Al 3003) 시편에서 더 귀한 부식 전위 값을 나타냈지만 부식 전류는 더 낮은 값을 나타냈다. 상기 시험 결과를 바탕으로 Fin-Tube 간 장기간 접촉 시에는 갈바닉 부식이 발생할 수 있을 것으로 사료된다. 갈바닉 부식 시험 결과 초기 혼합 전위는 약 -1.05 V/SCE를 나타냈으며 약 288시간 경과 후 약 -0.85 V/SCE 값을 나타냈다. 이는 자연 전위 측정 및 동전위 양극 분극 시험에서의 부식 전위 값에서 알 수 있듯이 더 비한 전위인 Tube(Al 1100) 시편이 Fin(Al 3003) 시편에 대해 희생양극적(Sacrificial anode)인 역할을 한 것을 확인할 수 있었다. 또한 갈바닉 부식 전위 측정 간 외관 관찰에서도 Tube(Al 1100) 시편은 빠르게 흑변 하는 것을 확인할 수 있었으며 Fin(Al 3003) 시편은 침지 300시간 이후에도 초기와 유사한 표면 상태 및 광택을 유지하였다. 이상의 SST 시험, 자연 침지 시험, 전기화학적 양극 분극 시험 및 갈바닉 부식 시험 결과를 바탕으로 단일 부품 내 이종 알루미늄 소재 간 접촉 및 그에 따른 갈바닉 부식 발생을 확인할 수 있었다. 따라서 동종 성분이라고 할지라도 단일 부품 제작 시에는 그 사용 환경에 따라 이종 금속 재료의 사용에 대한 재고가 필요할 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.151-156
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• 1985

In order to develop a sanitary and economic storage method for chicken carcass by gamma-irradiation, the samples irradiated with 5 to 10 kGy were stored at 3 to $4^{\circ}C$ for 41 days, and the changes in ordour, appearance and the cooking guality of stored samples were determined. The nonirradiated samples which stored for more than 7 days were not tested because of microbial spoilage on the chicken carcasses. However, the quality of irradiated groups of 5 to 10 kGy was similar to that of fresh chicken for about 15 days though it deteriorated slightly after 20 days, however, they were still acceptable to eat each after 27 days of storage. The overall acceptability, flavor and texture was not significantly different in the samples of nonirradiated those of irradiated immediately and those of irradiated and then stored for 15 days when they were prepared for Sam Gei Tang arid steamed chicken. The acceptibility of Sam Gei Tang prepared with chickens after 15 days of the storage, the irradiated groups of 8 and 10 kGy showed a similarity to the chickens prepared immediately after slaughter. In steamed chickens prepared with the samples stored for 15 days texture of the irradiated group was superior to that of the nonirradiated fresh chicken, and there were no statistical differences in the flavors between each group.

• Journal of the Korea Institute of Building Construction
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• v.13 no.5
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• pp.434-440
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• 2013

Generally, the envelope of a freeform building is composed of a structure made with rectangular or C-shaped steel pipe, and steel or aluminum panel finishes on the structure. However, these construction methods increase material loss and cost and time. There are also numerous cases of misunderstanding of design and difficulties in construction, which frequently cause construction errors. Such construction errors decrease construction productivity, resulting in poor construction quality and the need for rework, as well as cost and time overruns. To solve the problem, this study proposes a 3D coordinate control technology for freeform structure implemented through a CNC(Computerized Numerical Control) Twisted tube method, and by extension, develops a BIM-based envelope construction method for freeform building.

• Korean Journal of Construction Engineering and Management
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• v.15 no.4
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• pp.95-106
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• 2014

The outer surfaces of free form buildings contain panels with two-directional curvatures. To construct these panels, complex geometric surfaces should be divided into forms and sizes that can be manufactured and constructed efficiently. Because the bigger the curvatures of these panel, the more expensive the construction costs, these complex curvatures should go through optimal process of reinterpretation to minimize the curved surfaces with complex two-directional curvatures, which is called panel optimization. Small construction and design companies have trouble in calculating even rough estimate and cannot adjust expected construction cost of the panels based on comparison of design alternatives in conjunction with panel optimization process due to lack of knowledge and experience. This study conducts the research that can support designers' cost decision-making in the design stage of the free form buildings with respect to the panel optimization process. A 3D commercial application specialized to modeling free form shapes is used for the purpose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.412-419
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• 2000

본 연구는 오징어, 쌀가루 및 탈지콩가루를 혼합하여, 압출성형 공정을 이용하여, 새로운 스낵제품을 만들고자 수행하였다. 실험실용 single-screw extruder를 이용하여 제품의 낮은 전단력과 높은 팽화율을 목적으로 수 차례 실험한 결과, 15.7%의 혼합물수분과 16$0^{\circ}C$의 조리 오도가 비교적 좋은 제품 생산조건으로 나타났다. 이 조건에서 냉동 건조 오징어가루나 아주 곱게 갈은 생 오징어를 다른 재료들과 혼합하여 최종 제품들을 만들었다. 전단력은 두 오징어 첨가제품간에 유의성 있는 차이는 없었으나, 팽화율의 경우는 생 오징어를 첨가하여 만든 제품이 냉동 건조시킨 오징어를 첨가하여 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 유의적으로 높았다. 소비자 관능검사 결과 생 오징어로 만든 제품이 냉동 건조시킨 오징어로 만든 제품에 비해 외관, 맛, 향, 그리고 전체적 면에서 선호도가 높았다. 결론적으로 본 연구는 단백질이 풍부한 오징어와 탈지 코가루를 쌀가루에 첨가하여 비교적 팽창이 잘된 스낵제품을 생산할 수 있는 조건을 제시하였으며, 이 결과는 차후 제품개발의 기반으로 사용할 수 있을 것이라고 본다.

• Atmosphere
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• v.17 no.4
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• pp.381-391
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• 2007

The characteristics of flow around a single obstacle with fixed height and varied length and width are numerically investigated using a computational fluid dynamics (CFD) model. As the obstacle length increases, flow distortion near the upwind side of the obstacle increases and the size of the recirculation zone behind the obstacle also increases. As the obstacle width increases, the size of the recirculation zone decreases, despite almost invariable flow distortion near the upwind side of the obstacle. Flow passing through an obstacle is separated, one part going around the obstacle and the other crossing over the obstacle. The size of the recirculation zone is determined by the distance between the obstacle and the point (reattachment point) at which both the flows converge. When the obstacle width is relatively large, flows are reattached at the obstacle surface and their recoveries occur. Resultant shortening of the paths of flows crossing over and going around decreases the size of the recirculation zone. To support this, the extent of flow distortion defined based on the change in wind direction is analyzed. The result shows that flow distortion is largest near the ground surface and decreases with height. An increase in obstacle length increases the frontal area fraction of flow distortion around the obstacle. In the cases of increasing the width, the frontal area fraction near the upwind side of the obstacle does not change much, but near the downwind side, it becomes larger as the width increases. The frontal area fraction is in a better correlation with the size of the recirculation zone than the building aspect ratios, suggesting that the frontal area fraction is a good indicator for explaining the variation in the size of the recirculation zone with the building aspect ratios.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.17 no.1
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• pp.7-11
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• 2011

This research was conducted to compare the quality of paprika ($Capsicum$ $annuum$ L.) packed with PLA film and OPP/PE film pouches during storage at $6^{\circ}C$. Weight loss of paprika fruit was higher in OPP/PE film pouches, mold decay was shown in OPP/PE pouches after 6 days, but was not yet shown in PLA pouches. Hardness decreased in all packages. Soluble solid content was highest in PLA1 film pouch, vitamin C content was also highest in PLA2. Mold decay was not shown in PLA pouches after 9 day, but shown at calyx of paprika fruit in OPP/PE pouches. Off-flavor was strong in the OPP/PE pouches when the pouches were opened, decay was also serious in the same pouches after 15 days and thus quality was inadequate for sale in market.