• Journal of the Korean Society of Propulsion Engineers
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• v.9 no.3
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• pp.85-91
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• 2005

Radiative heating of a liquid rocket base plane due to plume emission is numerically investigated. Calculation of flow and temperature fields around rocket nozzle precedes and thereby realistic plume shape and temperature distribution inside the plume are obtained. Based on the calculated temperature field, radiative transfer equation is solved by discrete ordinate method. With the sample rocket plume, the averaged radiative heat flux reaching the base plane is calculated about 5 kw/m$^{2}$ at the flight altitude of 10.9 km. This value is small compared with radiative heat flux caused by constant-temperature (1500 K) plume emission, but it is not negligibly small. At higher. altitude (29.8km), view factor between the base plane and the exhaust plume is increased due to the increased expansion angle of the plume. Nevertheless, the radiative heating disappears since the base plane is heated to high temperature (above 1000 K due to convective heat transfer.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.57-66
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• 2024

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from -0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.932-938
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• 1997

Changes in viscosity and dynamic theological properties of Job's-tears were measured by Bohlin dynamic tester as a function of moisture, and measurement was performed within a linear viscoelastic range. The result of the shear stress vs shear rate of Job's-tears at different moisture contents $(50{\sim}75%)$ was applied to mathematical models and Herschel-Bulkley model showed the highest correlation coefficient. Lower moisture content (55%) produced higher yield stress and consistency index, but lower flow behavior index, whereas higher moisture content showed reverse effects. Job's-tears with $50{\sim}70%$ moisture contents showed a higher storage modulus (G') than loss modulus (G') at all frequencies, showing a higher concentrated polymer characteristics. However, higher moisture content (>75%) showed crossover point between G' and G', and frequency dependency. As the moisture content was increased, the amount of viscoelastic properties such as G', G', complex viscosity decreased during heating, and initial temperature and miximum value of viscoelastic properties shifted to higher temperatures, representing the moisture-dependence of Job's-tears upon theological properties.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.1-14
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• 2015

Pork belly(PB) and pork shoulder(PS) parts were tested to find out chemical and physical characteristics and sensory evaluation with various cooking methods such as pan heating, boiling, grilling, steaming, charcoal heating, pan heating and double-layer pan filled with phase change material (PCM) cooking. The moisture contents of steamed PB and PS had higher results of 60.2% and 67.2% than other treatments. The highest results of crude fat contents in PB treatments was charcoal roasting as 33.2% (p<0.05) while grilling resulted the highest at 16.0% in the PS (p<0.05). In the crude protein contents, boiling treatment resulted the lowest at 15.4% while steaming was the highest at 18.9% in PB. Also, crude protein content of grilling treatment was 25.2%, a result significantly higher than in other cooking methods in PS. Heating loss, which has a close relationship with water holding capacity, showed the highest result in the charcoal treatment at 40.18% and 39.68% each in the both of PS and PS. In the result of shear force, the lowest result was oven treatment at $2.76kg/cm^2$ in PB (p<0.05) and double-layer pan heating at $3.67kg/cm^2$ in PS (p<0.05). L value in the color test of boiling treatment showed the highest result of 65.16 and 59.72 in the PB and PS respectively (p<0.05), however it scored the lowest of 2.32 in b value in PB (p<0.05). In the 9 point-scale sensory evaluation, grilling treatment showed the highest result of 7.56 in the overall palatability of PB (p<0.05). However, PS in the pan heating which scored 7.22 was the best result while having the lowest score of 5.88 in the boiling treatment (p<0.05).

• Journal of Forest and Environmental Science
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• v.31 no.1
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• pp.1-6
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• 2015

Microwave assisted biodiesel production from crude Pongamia pinnata oil using homogeneous base catalyst (KOH) was unsuccessful because of considerable soap formation. Therefore, a two step process of biodiesel production from high free fatty acid (FFA) oil was investigated. In first step, crude P. pinnata oil was acid catalyzed using $H_2SO_4$ and acid value of oil was reduced to less than 4 mg KOH/g. Effect of sulfuric acid concentration, alcohol-oil molar ratio and microwave irradiation time on acid value of oil was studied. Result suggested that 1.5% $H_2SO_4$ (w/w), 6:1 methanol oil molar ratio and 3 min microwave irradiation time was sufficient to reduce the acid value of oil from 12 and 22 mg KOH/g to 2.9 and 3.9 mg/KOH/g, respectively. Oil obtained after pretreatment was subsequently used for microwave assisted alkali catalyzed transesterification. A higher biodiesel yield (99.0%) was achieved by adopting two step processes. Microwave energy efficiency during alkali catalyzed transesterification was also investigated. The results suggested a significant energy saving because of reduced reaction time under microwave heating.

• Journal of Energy Engineering
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• v.12 no.3
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• pp.184-189
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• 2003

A study of the property of Indolene-Methanol Plus High Alcolhols (MPHA) has been completed. The study invested the measurement of fuel properties. The fuel properties investigated are distillation characteristics, heating value, flash point, specific gravity and water tolerance. The alcohol concentration was varied from 0 to 100 percent by volume in clear Indolene. The measurement of fuel properties indicated that, in general, Indolene-MPHA blends have higher water tolerance, similar specific gravity, similar flash point and different distillation characteristics compared to Indolene-Methanol blends.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.87-92
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• 1998

Major characteristics of shrinking and rehydration of Korean tea-leaves were investigated in the hot-air drying equipment. Experiments were performed with various drying temperature, plucking time, heating method and rolling condition. The values of shrinking raito and rate were the highest at 7$0^{\circ}C$ in the range of 3$0^{\circ}C$ to 9$0^{\circ}C$. The 1st tea-leaves and showed higher values. Shrinking ratio was 16.62 and 19.62% for leaves and stems; shrinking rate was found 0.083 and 0.091cm/hr.cm, respectively. The rehydration characteristics of tea-leaves at the drying temperature of 3$0^{\circ}C$ were fairly satisfactory. The 2nd tea-leaves showed higher value than others, while the natural tea-leaves were lower. Average rehydration ratio and rehydration rate constant were 85.7% and 0.063/min for leaves; 80.1% and 0.032/min for stems, respectively.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Environmental Engineering Research
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• v.21 no.2
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• pp.180-187
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• 2016

In the present work, bael shell (aegle marmelos) is used as the feedstock for pyrolysis, using a fixed bed reactor to investigate the characteristics of the pyrolysis oil. The product yields, e.g., liquid, char and gases are produced from the biomass at different temperatures with the particle size of 0.5-1.0 mm, at the heating rate of $150^{\circ}C/min$. The maximum liquid yield, i.e., 36.23 wt.%, was found at $5500^{\circ}C$. Some physical properties of the pyrolysis oil such as calorific value, viscosity, density, pH, flash point and fire point are evaluated. The calorific value of the bael shell pyrolysis oil was 20.4 MJ/kg, which is slightly higher than the biomass, i.e., 18.24 MJ/kg. The H/C and O/C ratios of the bio-oil were found as 2.3 and 0.56 respectively, which are quite higher than some other bio-oils. Gas Chromatography and Mass Spectroscopy (GC-MS) and Fourier Transform Infra-red (FTIR) analyses showed that the pyrolysis oil of bael shell is mostly composed by phenolic and acidic compounds. The results of the properties of the bael shell pyrolysis oil reveal the potential of the oil as an alternate fuel with the essential upgradation of some properties.

• Journal of Powder Materials
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• v.7 no.1
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• pp.42-49
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• 2000

Densificationbehavior of conventional austenitic stainless steel powder compacts was studied by comparing the relative density of sintered compact(Ds)with that of green compacts(Dg)prepared with various catbon contents and P/M process. Dg of 304and 316 powders by warm compaction under pressure of 686 MPa at heating temperature of powder(553K) and dies (573K) were 80% and 81%, repectively, whichwere 2 and 3% higher than those of conventional green compacts at the same pressure. Ds of 304 compacts sintered at 1373K in H2 gas has the same value of 84% max. regardless of compacting temperature, and Ds of 316 compacts at the same sintering conditions were 80% by conventional compaction and 83% by warm compaction. Oxygen contents of 304 and 316 sintered compacts were increased 1.43∼2.94% and 0.010∼0.921% higher than those of raw powders and warm green compacts, respectively. In other case, Ds of 316 compacts sintered at 1573K in vacuum had the same value of 86%max. And Ds of 316 compacts at the same sintering conditions were 83% and 86% by conventional and warm compaction, respectively. Oxygen contents of 304 sintered compacts were 0.321% and 0.360%, and in case of 316, they were 0.419% and 0.182% by the respective compating condition. With carbon additions in the range 0.1∼0.6% Ds increased to the extent of 86∼89% in 304 sintered compacts, and to 82∼84% and 85∼87% in 316 according to different two compacting peocesses compared to those of sintered compacts without carbon addition.