• Journal of Powder Materials
• /
• v.11 no.4
• /
• pp.314-321
• /
• 2004

The elastic moduli of simulated dry process fuels with varying composition and density were measured in order to analyze the mechanical properties of a dry process fuel pellet. Resonant ultrasound spectroscopy(RUS) which can determine all elastic moduli with one set of measurements for a rectangular parallelepiped sample was used to measure the elastic moduli of UO$_{2}$ and simulated dry process fuel. The simulated dry process fuel showed a higher value of Young's modulus than UO$_2$ due to the presence of metallic precipitates and solid solution elements in the UO$_{2}$ matrix. The correlation between Young's modulus and porosity(P) of simulated dry process fuel was found to be 231.4-651.8 P (GPa) at room temperature. Dry process fuel with a higher burnup showed higher Young's modulus because total content of fission product element was increased.

• Proceedings of the Korean Powder Metallurgy Institute Conference
• /
• 2003.10a
• /
• pp.73-73
• /
• 2003

• Nuclear Engineering and Technology
• /
• v.36 no.4
• /
• pp.338-345
• /
• 2004

This study examines the sensitivity of several fabrication parameters for dry process fuel, using a random sampling technique. The in-pile performance of dry process fuel with irradiation was calculated by a modified ELESTRES code, which is the CANDU fuel performance code system. The performance of the fuel rod was then analyzed using a Monte Carlo simulation to obtain the uncertainty of the major outputs, such as the fuel centerline temperature, the fission gas pressure, and the plastic strain. It was proved by statistical analysis that for both the dry process fuel and the $UO_2$ fuel, pellet density is one of the most sensitive parameters, but as for the fission gas pressure, the density of the $UO_2$ fuel exhibits insensitive behavior compared to that of the dry process fuel. The grain size of the dry process fuel is insensitive to the fission gas pressure, while the grain size of the $UO_2$ fuel is correlative to the fission gas pressure. From the calculation with a typical CANDU reactor power envelop, the centerline temperature, fission gas pressure, and plastic strain of the dry process fuel are higher than those of the $UO_2$ fuel.

• Corrosion Science and Technology
• /
• v.21 no.2
• /
• pp.121-129
• /
• 2022

A study on water-based epoxy coated on mild steel using the electroplating method was conducted to optimize the process parameters for dry film thickness to achieve superior paint quality at optimal cost in an automotive plant. The regression model was used to adjust various parameters such as electrode voltage, bath temperature, processing time, non-volatile matter, and surface area to optimize the dry film thickness. The average dry film thickness computed using the model was in the range of 15 - 35 ㎛. The error in the computed dry film thickness with reference to the experimentally measured dry film thickness value was - 0.5809%, which was well within the acceptable limits of all paint shop standards. Our study showed that the dry film thickness on mild steel was more sensitive to electrode voltage and bath temperature than processing time. Further, the presence of non-volatile matter was found to have the maximum impact on dry film thickness.

• The Korea Journal of Herbology
• /
• v.33 no.1
• /
• pp.85-91
• /
• 2018

Objectives : This study was carried out to evaluate the quality of different drying methods and different roots(primary root and lateral root) of Angelica gigas Nakai. Methods : The experimental method was performed according to the Korea Pharmacopoea Eleventh edition (KP11). Loss on drying, ash, acid insoluble ash, ethanol extract, nodakenin and total decursin contents were tested to evaluate the quality of root tissue of Angelica gigas Nakai. In addition, the treatment of different root parts were prepared in two groups of washing dry process and natural dry process. Results : In comparison of dry processing methods, total contents of nodakenin and total decursin in the primary root and lateral root through washing dry process were ranged from 3.55 to 4.09% and from 5.18 to 6.13%, respectively. And also, those of roots from the natural dry process were from 4.36 to 6.22% and from 6.28 to 8.34%, respectively. In the washing dry process and natural dry process methods, 47.9% and 22.3% higher amount of nodakenin and total decursin were measured in lateral root compared to primary root. In common, lateral roots accumulated higher contents of nodakenin and total decursin compared to primary roots, and samples drying processed with natural dry process compared to washing dry process method contained higher amount of compounds. Conclusions : We sincerely hope that this study will be contributed to the standardization and quality control of Angelica Gigas Root.

• Food Science of Animal Resources
• /
• v.37 no.6
• /
• pp.823-832
• /
• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Journal of Animal Science and Technology
• /
• v.58 no.5
• /
• pp.20.1-20.11
• /
• 2016

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with $0^{\circ}$ to $4^{\circ}C$ and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to 15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

• Journal of the Korean Society for Precision Engineering
• /
• v.27 no.1
• /
• pp.11-17
• /
• 2010

This study investigates the non-traditional manufacturing process of dry wire electrical discharge machining (EDM) in which liquid dielectric is replaced by a gaseous medium. Wire EDM experiments of thin workpieces were conducted both in wet and dry EDM conditions to examine the effects of spark cycle (T), spark on-time ($T_{on}$), thickness of work pieces, and work material on machining performance. The material removal rate (MRR) in the dry wire EDM case was much lower than that in the wet wire EDM case. In addition, the thickness of workpiece and work-material were found to be critical factors influencing the MRR for dry EDM process. The relative ratios of spark, arc and short circuit were also calculated and compared to examine the effectiveness of processes of dry and wet wire EDM.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2011.05a
• /
• pp.205-206
• /
• 2011

Cu thin films for electromagnetic wave shielding were prepared on PET film and Ni-coated PET film by using Dry and Wet coating method, such as evaporation method, DC sputtering method and copper sulfate($CuSO_4$). After that, Zn thin film and Ni thin film were prepared onto the Cu thin films by using evaporation dry process and Ni electro plating wet process as a finishing treatment, respectively. The result of conductivity test and corrosion resistance test revealed Cu thin films which were formed with bigger grain size and high Cu composition rate have superior properties. Zn thin film by dry evaporation process and Ni thin film by wet electro plating process on Cu thin films were largely contributed to corrosion resistance. However, Ni thin film by wet process made conductivity of all specimen worse, the other hand, Zn thin film by dry process made it better to improve condictivity of specimens just prepared by dry process.

• Journal of Animal Science and Technology
• /
• v.60 no.7
• /
• pp.19.1-19.10
• /
• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.