• Journal of Aerospace System Engineering
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• v.12 no.1
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• pp.57-67
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• 2018

The APD (Antenna Pointing Driver) is an electronic equipment tool that is used to drive the two-axis gimbal-type antenna for the image data transmission of CAS (Compact Advanced Satellite). In this study, a heat dissipation of EEE (Electrical, Electronic and Electromechanical) is reviewed, to identify the parts that directly affected its efficiency, lifetime as well as the reliability of the structure. This event eventually incurs a failure of the EEE part itself, or even the entire satellite system as noted in experiments in this case. To guarantee reliability of electronic equipment during the mission, the junction temperature of EEE parts is considered a significant and important design factor, and subsequently must be secured within the allowable range. Therefore, the notation of the thermal analysis considering the derating is indispensable, and a proper thermal mathematical model should be constructed for this case. In this study, the thermal design and thermal analysis are performed to confirm the temperature requirement of the APD. In addition, we noted that the validity of the thermal model, according to each of the identified modeling methods, was therefore compared through the thermal analysis utilized in this case.

• Journal of Animal Environmental Science
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• v.9 no.2
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• pp.103-112
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• 2003

In this study, the distributions of internal climates such as air temperature, humidity, dust, ammonia gas, and air velocity were systematically measured at a mechanically ventilated broiler houses during summer season, with local weather data. The analysis was focused on the suitability, stability, and uniformity of internal climate, resulting in serious stress on chickens and decrease of productivity In the mechanically ventilated broiler house, the difference between measured and recommended air temperatures(suitability) was 10.4C in maximum during the summer time. The difference of air temperature in the house between day and night was $8.7^{\circ}C$ in maximum. And maximal hourly range of internal air temperature at 0.4m height from the floor was $3.7^{\circ}C$ suggesting it maintained thermal uniformity in the broiler house. The $NH_3$ and dust concentrations were pretty low because ventilation was fully performed. The air speed at chicken location was measured 2.2m/s and 1.7m/s, respectively without and with chicken existence.

• Food Science and Preservation
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• v.10 no.2
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• pp.142-146
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• 2003

In order to prepare allowable guidelines for weight loss for packed agricultural produces during distribution after harvest, resipration and transpiration rates were investigated for fruits such as peach, apple, pear, persimon and mandarin which produced in Korea. Respiration and transpiration rates were widely different from cultivar and harvesting season among same produces. Respiration rates were increased as an environmental temperature was increased. Moisture amount that produced by respiration in five fruits was 3.55∼107.67mg/kg/h and those moisture amounts were considered as no much influence for the strength of cartons for packing of fruits. Moisture amount produced from transpiration was 24 ∼ 1,195g for 15kg packing unit of fruits in 5 days. after harvest.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

• Journal of Food Hygiene and Safety
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• v.28 no.2
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• pp.168-173
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• 2013

This study was carried out to develop and validate predictive models of E. coli O157:H7 growth. Growth data of E. coli O157:H7 in Paprika were collected at 12, 24, 30 and $36^{\circ}C$. The population increased into 3.0 to 3.8 log10 CFU/g within 4 days, then continued to increase at a slower rate through 10 days of storage at $12^{\circ}C$. The lag time (LT) and maximum specific growth rate (SGR) obtained from each primary model was then modeled as a function of temperature using Davey and square root equations, respectively. For interpolation of performance evaluation, growth data for a mixture of E. coli O157:H7 were collected at time intervals in paprika incubated at the different temperatures, which was not used in model development. Results of model performance for interpolation data demonstrated that induced secondary models showed acceptable goodness of fit. Relative errors in the LT and SGR model for interpolation data (18 and $27^{\circ}C$) was 100%, which show acceptable goodness of fit and validated for interpolation. The primary and secondary models developed in this study can be used to establish tertiary models to quantify the effects of temperature on the growth of E. coli O157:H7 in paprika.

• Proceedings of the KAIS Fall Conference
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• 2000.10a
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• pp.74-77
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• 2000

사출성형에 관한 연구는 오랜 역사를 가지고 있으며 공정 시뮬레이션을 위한 상용화된 CAE 프로그램을 포함하여 많은 연구가 진행되는 분야중의 하나이다. 그러나 다양한 고분자 재료의 성질, 금형의 복잡한 형상 및 성형조컨 둥의 변화로 인해 금형설계 및 제작 그리고 사출성형시 상당한 어려움을 겪게 된다. 사출성형 공정에서는 금형온도, 플라스틱 재료, 냉각수, 보압과 사출압 등의 여러 가지 공정변수가 있어 현장전문가의 경험에 의해 사출금형의 제작이 이루어지는 경우가 보통이다 이와 같은 경험에 의한 금형 제작은 상당한 납기지연과 노동집약적인 방식으로 흘러가게 된다. 금형 제작시 가장 고려해야 될 사항 중의 하나는 사출성형품의 수축이다. 사출성형에서 광음수지는 냉각, 고화하면서 수축하는데 성형품 치수를 유지하기 위해서는 수축하는만큼 금형의 치수를 보정하여야 한다. 이 수축률은 사용수지의 종류와 성형품 크기, 살두께 등에 따라 다르다. 또 동일한 수지일 경우에도 성형조건에 따라 변화하고 특히 배향성을 가진 수지는 유동방향에 따라서도 변화가 있다. 즉, 금형의 온도가 높으면 수축률은 증가하고 사출압력이 높으면 감소한다. 또한 살두께가 두껍고 길이가 길 때 수축률은 증가한다 방향성이 있는 수지는 유동방향에 대하여 지각방향에서 가장 적다. 특히 방향성이 현저한 HDP에서는 유동방향에 따라 수축차가 크므로 성형할 때 변형을 일으키는 경우가 많다. 일반적으로 PE, PP. PA와 같은 결정성 수지는 PS, SAM, ABS 등의 비결정성 수지보다 수축률이 크다. 본 연구에서는 한조산업사에서 제작한 '클랠프 척' 금형 제작과정에서 성형품의 수축으로 인한 금형의 치수보정에 있어서의 문제점을 유동해석 전용 CAE 프로그램인 C-mold를 사용하여 해석하고 평가하였다. 그리하여 현장 전문가가 경험적으로 여러 번의 시행착오를 거쳐 완성된 금형을 제작하던 기존의 방법보다 체계적이고 합리적이며 또한 신속하게 문제를 해결함으로써 궁극적으로 금형설계 및 제작기간을 단축하고자 한다.

• Journal of the Korean Institute of Gas
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• v.24 no.4
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• pp.10-17
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• 2020

The structural reliability assessment can be used to improve the reliability in the asset integrity management of the pipeline by using a geometric variation, mechanical characteristics, load change and operating condition as evaluation factors. When evaluating structural reliability, the failure probability of the natural gas pipe is evaluated by the relationship of the resistance of the pipe material to external loads. The failure probability of the natural gas pipe due to the combined stresses such as the internal pressure, thermal stress and bending stress was evaluated by using COMREL program. When evaluating the failure probability of the natural gas pipe, a buried depth of 1.5 to 30 m, a wheel load of 2.5 to 20 ton, a temperature difference of 45℃, an operating pressure of 6.86MPa, and a soil density of 1.8 kN/㎥ were used. The failure probabilities of the natural gas pipe were evaluated by the Von-Mises stress criterion as the maximum allowable stress criterion under the combined stresses.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.18 no.2_spc
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• pp.327-336
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• 2020

The high-flux advanced neutron application reactor (HANARO) is a research reactor with thermal power of 30 MW applied in various research and development using neutrons generated from uranium fission chain reaction. A degasifier tank is installed in the ancillary facility of HANARO. This facility generates gas pollutants produced owing to internal environmental factors. The degasifier tank is designed to maintain the gas contaminants below acceptable levels and is monitored using an analyzer in the gas sampling panel. If condensate water is generated and flows into the analyzer of the gas sampling panel, corrosion occurs inside the analyzer's measurement chamber, which causes failure. Condensate water is generated because of the temperature difference between the degasifier tank and analyzer when the gas flows into the analyzer. A heating system is installed between the degasifier tank and gas sampling panel to suppress condensate water generation and effectively remove the condensate water inside the system. In this study, we investigated the efficiency of the heating system. In addition, the variations in the pipe temperature and the amount of average condensate water were modeled using a wall condensation model based on the changes in the fluid inlet temperature, outside air temperature, and heating cable-setting temperature.

• Journal of Korean Society of Archives and Records Management
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• v.3 no.2
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• pp.143-155
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• 2003

As archives, photograph is the evident records of historical facts and experiences. Thus, it is worth preserving. Unlike other documents silver halide photographic films and prints are quite sensitive to environmental factors such as light, temperature and humidity, which demands careful treatment in preservation. This study was carried out to select popular photographic films and papers on the market, to examine their photographic speeds (or sensitivities) and to compare and analyze their preservative features after keeping them some time in a weather-o-meter. Consequently, B/W materials were superior to color ones in preservation. And films were better than papers in the same manner. But we were not able to observe remarkable differences among material's manufacturers.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.10
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• pp.901-908
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• 2009

We examine the processing method of the food wastewater to direct spray at living waste incinerator. The demoscale stoker system is used as a incineration facility. The results show that it brings effect on the reduction of nitrogen oxide ($NO_x$) concentration as well as the ammonia ($NH_3$) amount in SNCR (selective non-catalytic reduction) by the incineration of food wastewater which is containing a plentiful ammoniac nitrogen ($NH_3$-N). Furthermore, the stability of incineration facility and the extension of operation period is actualized as a improvement of clogging phenomenon on outer wall of water pipe as the 870~$950^{\circ}C$ maintain of exit temperature in a second combustor by spray of the food wastewater. The 26 items of air pollution matter of nitrogen oxide ($NO_x$), sulfur oxide ($SO_x$) and dioxin etc. are measured. The results show that it is under the value of allowable exhaust standard.