• Korean Journal of Environmental Agriculture
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• v.17 no.3
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• pp.260-267
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• 1998

This experiment used the enclosed bench-scale reactors of 242 liters was conducted to obtain basic data on temporal and spatial variations in temperature, oxygen and moisture content, which were important factors of biological activities, during composting of mixture of dairy manure and rice straw. The reactors with thermocouples, oxygen sensor and datalogger were aerated at four different rates of 0.09, 0.18, 0.90 and 1.79 l $min^{-1}kg$ dry $solids^{-1}$. The higher aeration rates were, the faster the rates of increase and decrease in composting temperature were in both of initial and turnover stage, and the smaller the temperature difference between exhaust air and composting materials. Composting temperature of initial stage increased suddenly in all aeration rates, then stationary phase of temperature in materials and exhaust air showed at $50{\sim}53^{\circ}C$ for 5 hours and at $45^{\circ}C$ between 5 and 15 hours, respectively. In initial stage the maximum temperature was decreased with increasing aeration rates but in the stage after turnover it was the opposite except for 1.79 l $min^{-1}kg^{-1}$. Time arrived at the maximum temperature of composting materials was later in low-aeration rates than high-aeration rates at both stages. Time maintained high-temperature more than $45^{\circ}C$ was rapidly decreased with increasing aeration rates. In initial stage of composting maintaining time of $65^{\circ}C$ or more was the longest in the treatments of 0.09 and 0.18 l $min^{-1}kg{-1}$, while those of $55{\sim}65^{\circ}C$ and $45{\sim}55^{\circ}C$ was in 0.90 and 1.79 l $min^{-1}kg{-1}$, respectively. The minimum oxygen content and the maximum oxygen consumption rate in exhaust air through composting materials showed the increased trends with increasing aeration rates. In initial stage the minimum oxygen content was ranged from 0.9% to 7.4% for 32 to 59.5 hours and the maximum oxygen consumption rate was $1.89{\sim}6.48$ $gh^{-1}kgVS^{-1}$. In the stage after turnover their levels were $2.1{\sim}19.9%$ and $1.76{\sim}3.49 %$g/h-㎏ VS, respectively, for 16 to 49.5 hours.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.31 no.3
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• pp.293-298
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• 1986

The physiological aspects of tobacco seeds from seeding to germination under light and dark condition, and different temperature were studied to obtain basic information on the production of good seedlings. There were distinct three phases in moisture uptake and respiration process during germination that classifiable into 'Imbibition', 'Lag', and 'Growth' phase under light condition but such growth phase were not observed in the dark germination. Great changes of sugar and fatty acid content of tobacco seeds were observed during germination in light condition but such changes were slight in dark germinated seeds and fatty acid content of seeds during germination were decreased as corresponding to increasing in respiration.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.2
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• pp.103-113
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• 2017

In the current study, retarding type and standard type admixture design of concrete have been proposed to control the generation of hydration heat for foundation members that use high strengths concrete. Finite element analysis also has been conducted to understand the rational placing heights of concrete. In addition, real-size structures have experimented and their results were compared to the analytical results to evaluate the reducing effect of thermal stress. For a large $6.5m{\times}6.5m{\times}3.5m$ member with retarding and standard type horizontal partition placement of concrete showed the manageable possibility of temperature difference within 25-degree Celcius between the middle and surface portion while the maximum temperature was 77-degree Celcius. Also, temperature cracking index from the finite element analysis appeared to be 1.49 that predicts no formation of cracking due to the effects of temperature. Finally, it appeared that horizontal partition placement of retarding and standard type concrete has the significant effect of reducing the thermal stress that generated by the hydration heat in the high strengths mass concrete.

• Fire Science and Engineering
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• v.27 no.3
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• pp.8-13
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• 2013

In case of fire in a high-rise building fire can be easily spread along the building external walls dramatically if the flame comes out through broken windows. There are a few effective methods to prevent the fire spread at the moment. One is using a fire resistance window, and the other is using a window sprinkler that discharges water to resist flame in case of fire. In this study a window sprinkler which is installed on top of windows and prevents fire by discharging water when its heat-responsive element opens was tested using a large scale furnace in accordance with the standard temperature-time graph. Test result showed that one window sprinkler was able to protect a 2,400 mm wide window from fire for 2 hours and the window backside's temperature locally increased up to $126^{\circ}C$ but kept stable around $100^{\circ}C$ for the test duration.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.749-753
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• 2004

Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.

• Solar Energy
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• v.11 no.1
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• pp.41-49
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• 1991

In this study, the (P)SiC/(N)Si solar cell is fabricated by the vacuum evaporation method with the substrate temperature at about $200{\pm}5[5^{\circ}C]$ and its characteristics are investigated. The optimal thickness of $1.2[{\mu}m]$ of SiC film is derived from the relation between film thickness and conversion efficiency. The characteristics of solar cells are improved by the annealing. The optimum annealing temperature and duration are $420[^{\circ}C]$ and 12[min], respectively it is shown that the peak values of spectral response are shifted to the long wavelength region with increasing the annealing temperature. The X-ray diffraction patterns and the scanning electron micrographs show the grain grow thin SiC film as the annealing temperature and time is increased. The best conversion efficiency is 11.7[%] for a $2.5{\times}1[cm^2]$ cell.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1819-1825
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• 2015

This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was obtained in dough with XG (P<0.05). XG revealed the highest maximum viscosity while GM revealed the lowest. In viscograph test, the lowest gelatinization temperature and maximum viscosity showed the same result as in the amylograph. Breakdown value was also highest in dough containing XG, but lowest in the control and dough containing HPMC. Setback value was highest in dough containing HPMC, but lowest in dough containing XG. In farinograph analysis, consistency was greatest in dough with HPMC and XG. Hydrocolloids affected water absorption, which was highest in dough containing GM. Development times of dough containing HPMC and XG were low. Stability was lowest in dough with XG. Degree of softening was reduced in dough containing HPMC and GG compared to the control but increased in dough containing XG and GM. Dough containing HPMC and GG showed the largest volume at 3 h of fermentation. Dough with HPMC showed the lowest pH value. Hydrocolloids in this study affected physicochemical properties of dough.

• Journal of Advanced Marine Engineering and Technology
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• v.34 no.4
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• pp.477-484
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• 2010

The majority of currently domestic dried sea foods is holding sanitary safety on storage and distribution, a structural problem to be in quality serious to sun drying. This paper the productive times and the on-site operation that production is fixed are easy, and it have reported the experimental results that carried out on development of a drying system toward field which can keep the highest quality and economy.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.44 no.4
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• pp.373-379
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• 2016

The thermal control device for the periodic working component combined solid-liquid phase change material (PCM) with heat pipes is designed and numerically studied. Due to high latent heat and retaining constant temperature during melting process the component peak temperature, not withstanding small radiator size, is reduced. The warm-up heater power consumption to keep the minimum allowed temperature is also cut down since the accumulated thermal energy is released through the solidification. The thermal buffer mass (TBM) made of Al can give the similar effect but the mass and power consumption of warm-up heater should increase compared to PCM. The amount of PCM can be optimized depending on the component heat dissipation and on/off duty time.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.146-151
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• 2007

Resistant starch (RS) content, paste viscosity, water solubility and absorption index, bulk density, color, compression force, and bowl life of Goami flakes manufactured by extrusion process were determined to evaluate Goami (high fiber rice) as a food material. Various extrusion process conditions included barrel temperature (90, 110, $130^{\circ}C$) and moisture content (50, 55%). RS content in the extruded pellet and defatted flake ranged from $8.00{\sim}8.56%$ and $6.57{\sim}9.53%$ respectively. RS content increased as moisture increased from 50% to 55%. Peak viscosity, trough viscosity, final viscosity, and setback viscosity of the extruded pellet and defatted flake decreased with steeping for 1 hr, and the breakdown viscosity significantly increased. The water solubility and absorption index increased in the flake compared to Goami and extruded pellet. The water solubility index of the extruded pellet was lower than that of Goami, while its water absorption index was higher than Goami. The bulk density of the flake ranged from $0.35{\sim}0.44$ g/mL. The bowl life of the flake was $12.4{\sim}19.4$ min, which was longer than commercial breakfast cereals on the market.