• Journal of the Korean Electrochemical Society
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• v.8 no.4
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• pp.155-161
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• 2005

In this paper, commercial CFD program FLUENT v5.3 is used for simulation of MCFC stack. Besides using conservation equations included in FLUENT by default, mass change, mole fraction change and heat added or removed due to electrochemical reactions and water gas shift reaction are considered by adding several equations using user defined function. The stacks calculated are 6 and 25 kW class coflow stack which are composed of 20 and 40 unit cells respectively. Simulation results showed that pressure drop took place in the direction of gas flow, and the pressure drop of cathode side is more larger than that of anode side. And the velocity of cathode gas decreased along with the gas flow direction, but the velocity of anode gas increased because of the mass and volume changes by the chemical reactions in each electrodes. Simulated temperature profile of the stack tended to increase along with the gas flow direction and it showed similar results with the experimental data. Water gas shift reaction was endothermic at the gas inlet side but it was exothermic at the outlet side of electrode respectively. Therefore water gas shift reaction played a role in increasing temperature difference between inlet and outlet side of stack. This results suggests that the simulation of large scale commercial stacks need to consider water gas shift reaction.

• International Journal of Automotive Technology
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• v.8 no.4
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• pp.437-444
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• 2007

This paper experimentally investigates the effects of oxygen-enriched air (OEA) on the running behaviors of an LPG SI engine during both start/warm-up (SW) and hot idling (HI) stages. The experiments were performed on an air-cooled, single-cylinder, 4-stroke, LPG SI engine with an electronic fuel injection system and an electrically-heated oxygen sensor. OEA containing 23% and 25% oxygen (by volume) was supplied for the experiments. The throttle position was fixed at that of idle condition. A fueling strategy was used as following: the fuel injection pulse width (FIPW) in the first cycle of injection was set 5.05 ms, and 2.6 ms in the subsequent cycles till the achieving of closed-loop control. In closed-loop mode, the FIPW was adjusted by the ECU in terms of the oxygen sensor feedback. Instantaneous engine speed, cylinder pressure, engine-out time-resolved HC, CO and NOx emissions and excess air coefficient (EAC) were measured and compared to the intake air baseline (ambient air, 21% oxygen). The results show that during SW stage, with the increase in the oxygen concentration in the intake air, the EAC of the mixture is much closer to the stoichiometric one and more oxygen is made available for oxidation, which results in evidently-improved combustion. The ignition in the first firing cycle starts earlier and peak pressure and maximum heat release rate both notably increase. The maximum engine speed is elevated and HC and CO emissions are reduced considerably. The percent reductions in HC emissions are about 48% and 68% in CO emissions about 52% and 78%; with 23% and 25% OEA, respectively, compared to ambient air. During HI stage, with OEA, the fuel amount per cycle increases due to closed-loop control, the engine speed rises, and speed stability is improved. The HC emissions notably decrease: about 60% and 80% with 23% and 25% OEA, respectively, compared to ambient air. The CO emissions remain at the same low level as with ambient air. During both SW and HI stages, intake air oxygen enrichment causes the delay of spark timing and the increased NOx emissions.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Fire Science and Engineering
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• v.29 no.3
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• pp.1-5
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• 2015

The productivity and demand of porous material has been increasing by development of industry and increasing income. In particular, the fire caused by using wood flour risks wood processing industry and stock farm. The heat transfer of wood flour is carried into the depth direction by effect of oxidizer around flame, flame sometimes is progressed as smoldering. In the case of progressing as combustion fire, identifying the location of fire is difficult, and it leads to failing fire aid fire fighting. Therefore potential cause is acted as raising additional damage. This paper conducts experiments of downward deep seated fire of natural convection conditions. The samples is New Zealand wood flour that is demanded much in the domestic and oversea market. In this experiment, temperature of deep seated side is measure by changing wood flour density in holder The densities used in experiment are 3%, 5%, 10%, 15%. As a result, the tendency of temperature inside decreases as wood flour density increases. But, in the case of density which is above $0.2140g/cm^3$, the phenomenon, decreasing temperature, is not shown. The result of measurement show that average flame spread speed of wood flour is 0.249 mm/min.

• Korean Journal of Medicinal Crop Science
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• v.25 no.2
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• pp.89-94
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• 2017

Background: The purpose of improving the quality of oriental medicinal herbs is to contribute to the improvement of the income of farm. The present study investigated the effect of reasonable drying methods, different storage conditions and packageing materials on quality and stability of Scutellaria baicalensis Georgi and for developing GAP (good agricultural practice) guide book. Methods and Results: Three methods of drying Scutellaria baicalensis roots produced over two years were used to estimate loss rate owing to drying, storage, and packaging. The methods of drying were categorized into natural drying (36 - 60 h by sunshine), drying with heat dryer (2 - 10 h), or drying with gas bulk dryer (2 - 10 h). After cleaning, and initial drying for a few days under controlled temperature conditions, the second phase of drying was carried out at 35, 45 and $55^{\circ}C$. Changes in hunter color values and quality under the two studied storage treatments (at $20^{\circ}C$ indoors and at $4^{\circ}C$ in a refigerator) were evaluated. Storage period for 60, 120, and 180 days in three packaging materials, PE (polyethylene package), PP (polypropylene gunnysack), and WP (watertight packing paper) were studied. Conclusions: Initial cleaning, reasonable gas drying and hot air drying, and drying in an oven at 35 and $45^{\circ}C$ after cutting the roots resulted in the lowest loss rates in S. Baicalensis root. Hunter color valuse indicated that stroage of dry roots at room temperature was better than PP packaging, and that cold stroage was better than PE packaging for long-term stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1587-1594
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• 2010

This study was designed to investigate the effect of Artemisia capillaris extracts on the intestinal microflora. In agar diffusion method, the solvent fractions of Artemisia capillaris showed growth inhibition against the intestinal microflora. In particular, the chloroform fraction of Artemisia capillaris had strong antibacterial activity against Clostridium perfringens, Clostridium difficile, Eubacterium limosum, and Bacteroides fragilis, but did not show antibacterial activity against Bifidobacterium bifidum and Lactobacillus acidophilus. Most chloroform fraction of Artemisia capillaris inhibitory activities were not reduced by heat treatment or pH variation against C. perfringens, C. difficile, E. limosum, and B. fragilis. MICs of the chloroform fraction were 1.25 mg/mL against C. perfringens, E. limosum and B. fragilis and 2.5 mg/mL against C. difficile. MBCs of chloroform fraction were 5 mg/mL against C. perfringens, E. limosum and 2.5 mg/mL against C. difficile, B. fragilis. The ethyl acetate fraction of Artemisia capillaris showed $3.08{\pm}0.03$ mg/10 mg total polyphenol and $1.91{\pm}0.03$ mg/10 mg total flavonoid contents. In vivo tests were performed to investigate the influence of Artemisia capillaris extract on the intestinal microflora in rats. The results showed the possibilities of utilizing Artemisia capillaris extracts as a functional food component to control intestinal microflora.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.3
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• pp.97-103
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• 1972

In this paper, the effects of some additives to the quality of fish cake such as salt, polyphosphate, and starch were tested. Besides, that of washing and alterative heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable to common, and the addition of salt and starch as 3 and 5 to 15 percent respectively, resulted in the best jelly strength of the product, it was markedly enforced when a small amount of polyphosphate ($0.3\%$) was added. It is suggested for a processing method of carp meat fish cake that meat is to be bleached by wasing at least 8 times repeatedly with tenfold tap water by volume of meat, and that the meat is previously chilled at 2 to $3^{\circ}C$ for so minutes and ground thoroughly with addition of 3 percent of salt, 5 to 15 percent starch, and 0.3 percent polyphosphate, and finally heat processed by two stages: at first, heated for 1 hour at $35^{\circ}C$ and alteratively heated for 30 minutes at $90^{\circ}C$ as the final.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.41 no.8
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• pp.632-638
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• 2013

This paper describes on the flame stability and combustion instability of coal derived synthetic gas especially for gases of Buggenum IGCC in Netherlands and Taean IGCC in Korea. These combustion characteristics were observed by conducting ambient-pressure elevated-temperature combustion tests in GE7EA model combustor when varying heat input and nitrogen dilution ratio. Flame stability map is plotted according to the flame structure by dividing all regimes into six, and only regime I and II are identified to be stable. Both syngases of Taean and Buggenum with nitrogen integration corresponds to regime II in which syngas burnt stably and flame coupled with outer recirculation flow. Stable regime of Buggenum is larger than that of Taean when considering only $H_2$/CO ratio due to higher content of hydrogen. However, when considering nitrogen dilution, syngas of Taean is burnt more stably than that of Buggenum since more nitrogen in Buggenum has negative effect on the stability of flame.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.39 no.2
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• pp.135-146
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• 2015

This paper is the fourth on the combustion characteristics of the landfill gas in a constant volume combustion chamber for a large displacement volume commercial engine and the second dealing with torch ignition. It discusses the combustion characteristics of torch ignition on the basis of the heat release and visualization. The results show that the jet and/or spout from the torch promote combustion by accelerating the flame front in the main combustion chamber. In addition, a hot gas jet exists when the orifice diameter is 4 mm, whereas the flame passes directly through the orifice if the diameter is 6 mm or greater. In addition, the effect of torch ignition differs according to the combination of the methane fraction, torch volume, and orifice size because various combustion processes occur as a result of the interaction of these parameters. Finally, it was found that the most suitable torch should have an orifice diameter of not less than 6 mm and an area ratio of not more than 0.15 to secure a consistent combustion process in a real engine.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.10
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• pp.1185-1191
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• 2014

Gas turbine blades that have complex geometry of the cooling holes and cooling passages are usually subjected to cyclic and sustained thermal loads due to changes in the operating characteristic in combined power plants; these results in non-uniform temperature and stress distributions according to time to gas turbine blades. Those operation conditions cause creep or thermo-mechanical fatigue damage and reduce the lifetime of gas turbine blades. Thus, an accurate analysis of the stresses caused by various loading conditions is required to ensure the integrity and to ensure an accurate life assessment of the components of a gas turbine. It is well known that computational analysis such as cross-linking process including CFD, heat transfer and stress analysis is used as an alternative to demonstration test. In this paper, temperatures and stresses of gas turbine blade were calculated with fluid-structural analysis integrating fluid-thermal-solid analysis methodologies by considering actual operation conditions. Based on analysis results, additionally, the total lifetime was obtained using creep and thermo-mechanical damage model.