• 한국CDE학회지
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• 제21권2호
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• pp.39-49
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• 2015

This paper presents the single objective design optimization of plate-fin heat sink equipped with fan cooling system using Genetic Algorithm. The proper heat sink and fan model are selected based on the previous studies. And the thermal resistance of heat sinks and fan efficiency during operation are calculated according to specific design parameters. The objective function is combination of thermal resistance and fan efficiency which have been taken to measure the performance of the heat sink. And Decision making procedure is suggested considering life time of semiconductor and Fan Operating cost. And also Analytical Model used for optimization is validated by Fluent, Ansys 13.0 and this model give a quite reasonable and reliable design.

• 한국산학기술학회논문지
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• 제19권10호
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• pp.424-429
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• 2018

본 연구에서는 플랜트 설비 부품류 중 충격에 취약한 신축관 이음을 대상으로 수충격 발생 시 신축관 이음의 신축량을 유압식 액추에이터의 작동데이터로 적용하여 진동내구 시험을 수행하였다. 진동내구 시험 시 내구수명의 가속 요소로 신축관 내부의 온도상태를 가정하고 온도상태를 $30^{\circ}C$부터 $50^{\circ}C$ 및 $65^{\circ}C$로 가속화한 진동내구 시험을 진행하였다. 각 조건별 온도상태별 수명데이터들은 아레니우스 모델식을 따른다고 가정하고 각 수명데이터를 선형화하여 선형식의 상수값과 활성화 에너지 계수를 유도하였다. 또한 유도된 모델식으로부터 $85^{\circ}C$ 경우의 예측 수명과 $85^{\circ}C$ 온도상태에서의 시험 수명결과와 비교를 통해 작은 편차 범위내에서 유도된 모델식의 유효성을 검증하였다. 한편, 시험 중과 시험 후 발견된 신축관의 고장모드에서는 누수 및 벨로우즈 부 내부 슬리부의 이탈과 내부변형 등을 확인할 수 있었다. 향후 본 연구는 진동내구 수명의 가속요인인 온도상태 외 압력상태 등 다양한 수명변수를 적용한 복합수명예측 모델식을 개발하고 검증할 예정이다.

• 한국축산식품학회지
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• 제38권4호
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• pp.664-678
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• 2018

This study was carried out to establish shelf life for pork cutlet of ground meat and pork lard by using various quality indicators and to understand how quality changes in these products are accelerated by temperature. The samples were selected and purchased from markets in Korea, and the chosen quality indicators were total aerobic counts and coliform group in microbiological analyses, thiobarbituric acid reactive substances assay, volatile basic nitrogen, pH, acid value, and peroxide value in physical chemical analyses, and sensory evaluation. The pork cutlet samples were stored at $-18^{\circ}C$, $-6^{\circ}C$, and $-1^{\circ}C$, whereas pork lard samples were stored at $10^{\circ}C$, $25^{\circ}C$, $35^{\circ}C$, and $45^{\circ}C$. These temperature conditions were set to real distribution conditions. The samples were then analyzed using various models including of reaction orders, arrhenius equation, and $Q_{10}$ value. The quality limits for each sample were calculated, and shelf life was estimated. The results of this experiment highlighted the importance of temperature control during the distribution process of these products and revealed that temperature is a useful parameter for the establishment of a basic database for shelf life.