• Journal of Advanced Marine Engineering and Technology
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• v.7 no.1
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• pp.14-22
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• 1983

The Bourdon tube pressure gauge is the most widely used primary detector for pressure in various kinds of fields recently. However in many cases lots of difficulties are encountered in telemetering, measuring the continuously changing pressure and recording as time goes by, etc. In this paper a Bourdon tube of flat-oval section is considered. On the basis of Wolf's theory, the very sensitive places are selected on the tube and full bridge arrangement is used. Then all of the characteristics are examined in order to use the pressure transducer practically into which the pressure gauge is converted. From the results, the error in meter reading is about $\pm$3% F.S., on the other hand, when measured with strain gauge, the error is within $\pm$1% F.S.. Also external acceleration on Bourdon tube hardly affect practical use.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.8
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• pp.31-39
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• 1996

In this paper, the error and its sources in manufacturing of bourdon tube pressure gage was studied, and the method to reduce such errors was discussed. In more detail, the effects of parallelism of rollers, spring back, uniformity of radius curvature and the ratio of circumferential speeds of rollers were invesrti- gated. As a reselt, we could find out that the aprallelism of roller affected to the displacement error at the free end of gage and that the amount of spring back was closely related with the ratio of circumferential speeds of rollers. The uniformity of curvature radius was determined by the distance between bending rollers and it was comparatively uniform in the range above 30 .deg. C from the both sides of tube. Also, the ratio of circumfer-ential speeds of rollers was finded out as a very important factor giving severe influence on the creep or the hysteresis of bourdon tube.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.65-70
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• 1987

In Girder to measure the pressure and weight decrease of drying sample during the vacuum drying process of food, sensing devices were designed and constructed with strain gauge. Microcomputer based vacuum drying system was made up of these devices interfaced to apple II microcomputer. The electrical output signal from vacuum sensor which constituted with Bourdon tube whereon strain gauge attached were digitalized and input to microcomputer through the MC 6821 interface I.C. chip. The relationship between read-out digital value (D) from microcomputer and readings of vacuum gauge (P, mmHg) was P=-146.136+3.620D'(r=0.9994) The pressure control of vacuum dryer was successfully conducted in the range of $400{\sim}600\;mmHg$ accuracy. The digitalized load cell output (D) could be correlated with the real weight (W, g) as W=-14,000+0.585D (r=0.9998) Drying curves of green red pepper under $64^{\circ}C$, $400{\sim}600\;mmHg$ was similar to those of red pepper and differently affected by the degree of vacuum pressure but was varied according to their shape (cut or whole). Moisture movement of green red pepper during the vacuum drying process was fitted to Page model. The empirical equations obtained were $M-M_e/M_o-M_e={\exp}\;(-0.0673{\theta}^{1.177})$ and $M-M_e/M_o-M_e={\exp}\;(-0.0655\;{\theta}^{1.477})$ for whole and cut green red pepper, respectively.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.550-555
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• 1987

Strain gauges attached on the Bourdon tube and load cell were used as the sensors for measuring the vacuum pressure in drying chamber and the weight loss of Shiitake mushrooms respectively. The vacuum drying system was interfaced further with the Bear II microcomputer. The interface devices used were built with such IC chips as MC 6821, ADC 0809, SN 74244 and SN 7424. The relationship between readings of vacuum gauge (P, mmHg) and digital outputs (D) from the microcomputer was represented by P =3.08 D-13.4875(r=0.9999). The weights of drying sample (W) were also related with the digital outputs (D) by W=0.4076 D-6.4762 (r=0.9999). During the vacuum drying of Shiitake mushrooms. the data on pressure and weight were recorded at regular intervals using an acquisition program on the microcomputer system. The Page model was fitted well to the drying data of Shiitake mushrooms. resulting in the following empirical equations : $(M-M_e)/(M_o-M_e)=\exp(-0.1569t^{1.0048})$ at 400 mm Hg up to 14 hours and $(M-M_e)/(M_o-M_e)=\exp(-0.1385_t^{1.2688})$ at 600 mm Hg up to 8 hours.