• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.42-48
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• 1992

The rate and extent of coagulation of milk using fast acidification with 0.1 N HCl were monitored by changes in viscosity and turbidity at various temperatures and pH. Also the gelation rate of milk using slow acidification with D-glucono-${\delta}$-lactone was measured in a small strain rheological scanner. Coagulation of milk casein occurred in a specific pH range and was accompanied by an abrupt increase in viscosity at pH 5.0. Acid coagulation rate was enhanced by increasing temperature from $20^{\circ}C{\sim}50^{\circ}C$, and the maximum rate was shown around pH 5.0. The addition of salt ($CaCl_{2}$) reduced the maximum coagulation rate at all temperature ranges and shifted the pH ranges for maximum coagulation rate and the onset pH of coagulation. The onset of gelation and the rate of network formation during slow acidification were facilitated by Cl ion, but suppressed by SCN-ion, as indicated by the rate of rigidity development. The susceptibility to syneresis was greater in the gel made at lower temperature and around pH 4.6, while preheated milk at $90^{\circ}C$ for 5 min prior to acidification showed the same syneresis profile at all heating temperatures ($60{\sim}90^{\circ}C$).

• Solar Energy
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• v.15 no.2
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• pp.77-90
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• 1995

An effective heat transfer during freezing process was proposed in the vertical cylinder to improve the effectiveness of the heat storage. Vertical cylinder was filled with pure water in order to investigate ice-shape, temperature distribution of the liquid, temperature distribution of the cylinder tube wall, total heat storage per unit mass in the test section under the two experimental conditions; inlet temperature of working fluid is constant($-10^{\circ}C$) and inlet direction of working fluid is either upward flow or downward. Both the mean temperature of the liquid and temperature difference of cylinder tube wall in the upward were lower than those in the downward. In case that the initial temperature of water was $7^{\circ}C$ and $4^{\circ}C$, the shape of ice layer in the upward was more uniform than that in the downward. In case of $1^{\circ}C$, the shape of ice layer is formed by inlet direction of working fluid. Finally, time-varying total heat energy stored in the water in the upward was higher than that in the downward.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.1
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• pp.187-192
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• 1998

Generally the solidified microstructures of materials consist of the columnar and equiaxed dendritic regions, and many theoretical studies about columnar-to-equiaxed transition have been done because that is closely related to the mechanical and physical properties of products. In this study, the modified equation based on the Hunt's analytical columnar-to-equiaxed transition condition which was derived from heterogeneous nucleation and grain growth in front of the columnar dendrite tip under directional solidification, was obtained applying the growth-velocity-dependent distribution coefficient and liquidus slope to Hunt's. The effects of the number of nucleation sites, nucleation temperature, alloy composition, growth velocity and liquid temperature gradient on the transition for Al-Cu alloys have been investigated.

• Solar Energy
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• v.13 no.2_3
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• pp.53-64
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• 1993

This study investigated heat transfer phenomena during the freezing of an initially superheated or non-superheated liquid in a cooled cylinder tube. Numerical and experimental method were performed to obtatin the temperature and velocity distribution, the shape of interface. Natural convection effects in the superheated liquid were confined and moderated a short freezing time. After natural convection ceases, heat conduction dominated in the whole paraffin, so Crystal and much-zone were found out in PCM. Initial superheating of liquid tended to morderatly diminish the frozen layer thickness at short freezing times but little effect on the these quantities at longer times. On the amount of frozen mass, Iintial liquid superheating is less affected than tube wall subcooling.

• Solar Energy
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• v.12 no.3
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• pp.107-115
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• 1992

An experiment was performed to study solidification of binary mixture with double-diffusive convection in the liquid. A rectangular enclosure was filled with ammonium chloridewater solution. The phase change and convection process were studied through shadowgraph. Becasuse of the double-diffusive convection, the temperature field and concentration filed were stratified very rapidly. Correlation between solidified mass fraction and the dimensionless numbers was found; solidified mass concentration can be expressed as a linear function of $(Ste{\cdot}Ra^{1/4})^{2-Ste}{\cdot}Fo^{1/2}$.

• Journal of Korea Foundry Society
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• v.10 no.3
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• pp.247-253
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• 1990

주철의 중력금형주조에서 반복작업에 따른 응고과정의 변화를 3차원의 수치해석적 방법에 의하여 컴퓨터해석을 하였다. 수치해석적 방법으로는 차분법을 채택하였다. 반복작업과정에 따라 변화되어지는 주물의 응고시간과 미세조직, 기계적성질과의 관계가 조사 되어졌다. 컴퓨터에 의해 계산된 각싸이클의 냉각속도로 부터 주물의 공정셀의 수, 경도, 인장강도등의 변화를 예측하였으며 또한 반복싸이클에 따른 금형 및 주물의 온도분포와 최종응고부위등을 예측하였고 이들은 실제주조시험에서 얻어진 결과와 비교적 잘일치하였다. 중력금형주조에서 회주철의 응고시간, 공정셀, 기계적성질 및 응고속도에 미치는 냉각수의 영향이 또한 컴퓨터해석에 의하여 잘예측되었으며 컴퓨터해석에 의한 냉각수 라인의 적절한 설계에 의하여 주물의 미세조직 및 기계적성질과 결함발생 가능위치를 효과적으로 제어할수 있음을 확인하였다.

• Journal of Korea Foundry Society
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• v.30 no.5
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• pp.167-173
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• 2010

벌크 비정질 합금의 특성상 점도가 높고, 냉각속도가 빨라 냉각되는 합금의 온도를 직접 측정하는 것은 곤란하므로, 측정에 의하여 냉각속도를 구하는 것은 매우 어렵다. 본 연구에서는 합금의 온도를 직접 측정하는 대신 금형의 온도를 측정하고, 측정된 금형의 온도를 상용 열해석 프로그램을 이용한3차원 계산 결과와 비교, 보정하는 역문제 기법을 사용하여 Cu계와 Zr계 벌크 비정질합금의 냉각속도를 예측하였다. 예측된 냉각속도는 금형온도와 시편의 두께에 따라Cu계의 경우는 284~300 K/s, Zr계는 279~289 K/s로, 초기 금형온도의 영향은 크지 않은 것으로 나타났다. 전산모사 결과와 달리 금형을 수냉한 쪽보다 가열한 쪽의 응고중 냉각속도가 빨라 조직이 더 미세한 것으로 나타났는데, 이는 응고중 금형과 주물간에 에어갭의 형성으로 열전달을 방해 받은 영향으로 사료된다.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.154-160
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• 1990

A bacterial strain which was capable of producing extracellular soymilk-clotting enzyme was isolated from soil samples during the course of screening test. The characteristics of the isolated strain K-324-7, indicated that the strain belonged to species of Bacillus cereus. The crude purification of this enzyme was precipitated by salting out with ammonium sulfate of 0.8 saturation. The optimal pH for the enzyme activity was at $6.1{\sim}7.0$ and below $50^{\circ}C$. The optimal culture medium for the production of soymilk-clotting enzyme were consisted of 0.2% glucose, 0.2% peptone, and 0.5% $KH_2PO_4$ with initial pH value of 6.5. The activity of enzyme was maximum when the microbe was cultured for 3 days at $35^{\circ}C$.

• Transactions of the Korean Society of Mechanical Engineers
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• v.14 no.4
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• pp.1033-1041
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• 1990

본 연구에서는 금속의 응고과정에 수반되는 고체와 액체의 밀도차에 의한 체 적수축을 고려하여 원봉내에서의 일방향 응고과정에 대한 수치해석을 하였다. 상변 화면에서 체적수축에 의한 중력방향으로의 액상 전체운동(bulk motion)과 원봉의 인출 속도 및 주형벽면에서의 경계조건이 금속내부의 온도분포와 상경계면의 이동속도에 미 치는 영향에 대해 연구하였다.

• Korean Chemical Engineering Research
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• v.52 no.2
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• pp.199-204
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• 2014

In binary solidification compositional convection in a porous mushy layer influences the quality of the final products. We consider the mushy layer solidifying from below with a constant solidification velocity. The disturbance equations for the mushy layer are derived using linear stability theory. The basic-state temperature fields and the distribution of the porosity in the mushy layer are investigated numerically. When the superheat is large, the thickness of the mushy layer is relatively small compared to the thickness of the thermal boundary layer. With decreasing the superheat the critical Rayleigh number based on the thickness of the mushy layer increases and the mushy layer becomes stable to the compositional convection. The critical Rayleigh number obtained from the continuity conditions of temperature and heat flux at the mush-liquid interface is smaller than that from the isothermal condition at the upper boundary of the mushy layer.