• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.3
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• pp.384-389
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• 2008

The cental magnetic field of an HTS magnet consisting of pancake windings can be increased if the magnet is excited by multiple power sources. Multiple power sources enable all pancake windings to conduct their critical currents. The HTS magnet consisting of pancake windings was excited by separate power sources in this paper. Critical currents of each pancake winding were determined by using optimization technique. Fabrication of the BSCCO magnet consisting of 10 pancake windings is described and test results of the BSCCO magnet are given. Central magnetic field and perpendicular magnetic field of the magnet excited by multiple power sources were compared with those of the magnet excited by a single power source.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.2249-2250
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• 2008

고온 초전도체를 이용한 에너지 저장장치는 종래의 저온 초전도체를 이용한 장치에 비해 효율이 높고, 설치 면적이 작으며, 환경 친화적 특성을 갖고 있다. 또한 냉각비용이 저렴하고 저장되는 에너지 밀도가 높다. 고온초전도 선의 성능향상이 가속화됨에 따라 고온초전도 선을 이용한 초전도 전력기기의 개발이 활발히 이루어지고 있다. 하지만 초전도 선이 구리선에 비하여 고가라는 단점이 여전히 문제가 되고 있다. 가격적인 측면에서 선의 사용량을 줄이기 위한 대책이 필요하다. 또한 코일의 손실해석은 전력기기의 경제성 여부와 성능향상을 위해 수행되어야 할 중요한 연구 분야 중 하나이다. 본 논문에서는 초전도 선으로 권선한 코일의 자장분포 및 인덕턴스를 유한요소법(FEM)해석을 통해 확인하였으며, 솔레이드 코일, 팬케이크 코일, 트로이달 코일의 저장용량을 결정하기 위해 비교를 통하여 최적의 형상을 도출하였다.

• Proceedings of the Membrane Society of Korea Conference
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• 1995.04a
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• pp.62-63
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• 1995

혐기성 소화는 고농도의 유기폐수를 최종적으로 메탄으로 전환하여 에너지원을 회수할 수 있는 효율적인 생물학적 폐수처리 공정 중의 하나이다. 그런데 이러한 혐기성 소화 공정에서 가장 큰 장애요인으로 작용하고 있는 요소 중의 하나가 매생물의 침강성 저하로 인한 고액분리의 문제이다. 이로인해 현재 고전적인 중력침강법, 부상법 대신에 분리막을 이용한 막결합형 혐기성 소화 공정이 대두되고 있으며 완전한 고액분리, 반응조내의 고농도 미생물 보유, 양질의 최종 유출수 획득 등 많은 장점들이 제시되고 있다. 그러나 이러한 장점에도 불구하고 시간에 따른 막오염 현상, 분리막 표면에서의 케이크층 형성 등으로 인한 막투과 유속 (flux)의 감소는 분리막의 응용에 있어 경제성을 저하시키는 주요한 부정적 요인으로 지적되고 있다. 그리고 막분리 성능은 분리막의 특성, 유체역학적 조건, 그리고 혐기성 소화 상태 등에 의해 영향을 받을 수 있다. 본 연구에서는 막결합형 혐기성 소화 공정의 십자흐름 (crossflow) 막분리 공정에서 유체역학적 조건 및 혐기성 소화조의 상태와 관련된 요인들이 어떻게 막투과도 및 배제율 등에 영향을 미치는 지 살펴보고자 한다.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.651-656
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• 2013

In this study, to explore the use of lotus leaf powder, quality characteristics of sponge cake manufactured with different levels of lotus leaf power were investigated. We discovered that the pH, gravity, and cooling temperature of sponge cake increased as the content of lotus leaf power additive increased compared with those of the control group. Likewise, L and b levels of sponge cake increased with increasing level of lotus leaf power; 20% lotus leaf powder appeared to show the highest L and B levels, but levels were lower than those of the control group. Sponge cake levels of hardness, springiness, and cohesiveness increased as the amount of lotus leaf powder additive increased. In sensory evaluation, overall acceptability of 5% lotus leaf powder was the highest. Thus, it is possible to develop sponge cake with improved health-oriented aspects by addition of 5% lotus leaf powder.

• The Transactions of the Korean Institute of Electrical Engineers B
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• v.53 no.11
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• pp.658-663
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• 2004

According to the improvement of the HTS wires performance, several tapes of HTS superconducting machines are being developed. Stacked HTS tapes are used as conductor that can flow high current for the HTS power machines. To develop the HTS power machines, the critical current characteristics of a stacked HTS tapes in external filed and AC losses should be examined. In this paper, we present characteristic of the stacked HTS tapes and AC losses of HTS pancake windings with stacked tapes. AC loss of the pancake winding were measured and compared with the calculated loss by using AC loss data of the stacked samples and the magnetic flux density in the HTS winding under operating conditions. We can see that measured results generally agree well with the calculated results by using AC loss data of 4-stacked sample.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.539-546
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• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.4
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• pp.477-482
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• 2016

This study investigates the expressions characteristics of compression strength depending on the condition of fresh concrete and cured concrete by producing Non-cement mortar and concrete only with solidified sludge in the dehydrated cake form, recycled concrete and premixed materials(BS, FA) in order to actively use remicon recycling water as resources, rather than as construction waste material. After treating wastewater of pH 12.5 or more with alkali activator and after promoting BS hydration reaction, the amount of BS inflow was found to be increased and compression strength was increased accordingly: these results coincide with the analysis results of TG-DTA and SEM.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.669-676
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• 2005

The effect of chlorella addition on the quality characteristics of pound cake was investigated. Chlorella pound cake was prepared with in different ratios of chlorella powder (0, 2, 4, 6 %). The pH of the dough made with chlorella powder were ranged from 7.10 to 7.13 and the pH of the control was 7.08. The weight of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder decreased from 392.4 to 384.2 g. The volume of the pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased from 801.8 to 839.2 mL. Loaf volume index increased by $3.12{\sim}3.22$ and that of control by 2.96. Baking loss rate of pound cake prepared by adding $2{\sim}6\;%$ chlorella powder increased by $12.80{\sim}14.97\;%$ and that of control by was 12.88 %. The lightness, redness and yellowness values of the bread decreased with the increase of chlorella powder. There were no significant differences in hardness and penetration by adding $2{\sim}6\;%$ chlorella powder for 1 hour and 72 hours. The sensory quality of the pound cake with addition of 4 % chlorella powder, as estimated by taste, moistness and overall acceptability, was better than that of the others. Consequently, pound cake quality with addition of 4 % chlorella powder was considered the best.

• Resources Recycling
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• v.16 no.4
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• pp.40-46
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• 2007

This research constructed property analysis for an high additional value construction materials. We try to utilize by the addition material of soil stabilizer. It was described to the material properties analysis of a sludge. A sample used 4 kinds of filtration cake which occurs by 4 companies and 3 kinds of sludge before filtration. ph of a sludge, a particle analysis and a scanning electron microscope observation were performed. We analyzed on the chemical ingredient by XRF, the phase by XRD, observed and analyzed the thermo-property of the sludge and the amount of the volatile constituent by TG-DTA.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.808-814
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• 2006

The effects of vegetable oils addition on the quality characteristic of pound cake were investigated. The volume of pound cake prepared by adding vegetable oils increased from 1005.8 to 1075.8 mL, compared to 752.8 mL for the control. The volume index of pound cake prepared by adding vegetable oils increased by 3.46${\sim}$3.65, compared to 2.88 for the control. The hardness and penetration of pound cake with added vegetable oils were decreased significantly compared to those of the control during storage for 72 hours. The texture of pound cake with added vegetable oils was not decreased compared to that of the control. The lightness and yellowness values of the cake increased and the redness values of the cake decreased by adding vegetable oils compared to those of the control. The sensory quality of the pound cake with added vegetable oils, as estimated by color, taste, moistness and overall acceptability, was better than that of the control.