• Journal of Korean Society of Steel Construction
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• v.11 no.4 s.41
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• pp.339-350
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• 1999

In this study, blowholes, a kind of solid defects, were intentionally introduced in transverse butt-welded joints which are widely used for the connection of main members in steel structures to evaluate the fatigue characteristics of these joints with blowholes according to the difference of the size and shape of blowholes, and a series of tests were performed. Static test results proved that the static strength of these joints with blowholes was not affected by their size and shape. From the fatigue test results on these joints with blowholes, the size and shape of blowholes inside the weld metals were strongly affected in fatigue strength, and we suggested the relationship between fatigue strength and their size and shape quantitatively. Also, Using the relationship of fatigue crack growth rate and stress intensity factor range, the fatigue life of transverse butt-welded joints with blowholes can be estimated properly.

• Korean Chemical Engineering Research
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• v.50 no.2
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• pp.264-269
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• 2012

Die slide injection marvelously reduces the cost and time in processing plastic products because they can simplify the conventional process through eliminating additional process. However, this process must resolve some defects like whitening, resin infiltration, blowhole, resin overflow, etc. In this study, the process parameters of the injection molding are optimized by using the finite element method and Taguchi method. The injection molding analysis is simulated by employing the Moldflow insight 2010 code and the 2nd injection is by adopting the Multi-stage injection code. The process parameters are optimized by using the $L_{16}$ orthogonal array and smaller-the-better characteristics of the Taguchi method that was used to produce an airtight container (coolant reservoir tank) from polypropylene (PP) plastic material.rodanwhile, the optimum values are confirmed to be similar in 95% confidence and 5% significance level through analysis of variance (ANOVA). rooreover, new products and old products were compared by mdasuring the dimensional accuracy, resulting in the improvement of dimensional stability more than 5%.

• Food Science and Preservation
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• v.15 no.1
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• pp.37-42
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• 2008

This study investigated the effects of green tea powder (GTP) on the quality characteristics of Yukwa during storage, to improve shelf-stability and sensory quality. The crude lipid contents of Yukwa decreased with increasing levels of GTP, but significant changes in moisture contents were not found. 'The blowhole size and expansion rate of Yukwa decreased with increases in GTP. The hardness of Yukwa samples with over 2% (w/v) GTP significantly increased, but no notable changes in hardness during storage were found. Sensory evaluation tests indicated that all sensory characteristics decreased with increasing GTP levels, but there was no significant difference in overall acceptability between Yukwa samples with 1% (w/v) GTP and control. Antioxidant activity increased as the concentration of GTP increased 'The results indicate that addition of 1% (w/v) G1P yielded optimal quality of Yukwa during storage.