• Transactions of the KSME C: Technology and Education
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• v.2 no.1
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• pp.65-72
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• 2014

The purpose of this study is to design a heat insulator for reducing available energy loss in stratified thermal storage tank. Heat insulator is operated by buoyancy effect from density difference between hot and cold water without extra equipment. Analysis model using the Matlab Simulink was developed to estimate the internal temperature distribution in thermal storage tank and also used to select proper material and thickness of the heat insulator. Operational feasibility was confirmed through reduced scale experiment. As a result, heat insulator can effectively delay the formation of thermal boundary layer between hot and cold water. In reduced scale experiment, heat insulator can preserve additional 1540J of available energy. When applied to the real thermal storage tank, increase of 6% thermal storage efficiency can be expected.

• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.97-105
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• 1998

This study examined the combined using effects of urea-formaldehyde (UF) resin and emulsifiable methylene diphyenyl diisocyanate (EMDI) resin to overcome performance limit of three-layer particleboards commonly made by UF resin. Two adhesive adding methods were applied with three types of resin combination system to each layer of particleboards. The one was simultaneously spreading method with emulsified compound resin (UF and EMDI) while the other was separately spreading method with unemulsified EMDI resin after UF resin spreading. The performance of particleboards bonded with 2% EMDI resin to the inner layers(IL) were similar to that of controls bonded with 8% UF resin. In the case of the emulsified compound resin application to the all layers of particleboards, there were marked reinforcing effects of EMDI resin, although a small amount of EMDI resin was mixed with UF resin. Especially bending MOR after 24 hours cold water-immersion and thickness swelling after 2 hours hot water-immersion of compound resin-bonded particleboards were remarkably different from those of pure UF resin-bonded particleboards. It was found that separately spreading method with unemulsified EMDI resin was more effective than simultaneously spreading method with emulsified compound resin to sustain the internal bond strength of particleboards after 24 hours cold water-immersion. In the resin combination systems to outer layers/inner layers of particleboards, water resistance and strength properties were superior in order of UF+EMDI/UF+EMDI > UF/UF+EMDI > UF/UF. And water resistance of particleboards was greatly dependent upon EMDI resin level in any adhesive adding method.

• Journal of the Korean institute of surface engineering
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• v.52 no.2
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• pp.53-57
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• 2019

Stability and activity of boron doped diamond (BDD) electrode are key factors for water treatment. In this study, BDD electrodes were prepared on various substrates such as Nb, Si, Ti, and $TiN_x/Ti$ by hot filament chemical vapor deposition (HFCVD) method. BDD/Ti film showed the delamination between BDD and Ti substrate due to the formation of TiC layer caused by diffusion of carbon. On the other hand, $BDD/TiN_x/Ti$ showed remarkably improved stability, compared to BDD/Ti. It was confirmed that $TiN_x$ intermediate layer act as barrier layer for diffusion of carbon. High potential window of 2.8 eV was maintained on the $BDD/TiN_x/Ti$ electrode and, better wastewater treatment capability and longer electrode working life than BDD/Nb, BDD/Si and BDD/Ti were obtained.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Transactions of the Korean Society of Mechanical Engineers
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• v.8 no.6
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• pp.536-543
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• 1984

Thermal structure of two-dimensional surface discharge of the heated water into a rectangular resesvoir is investigated by a laboratory simulation with a shallow open channel and a relatively large reservoir. Experimental study is focused on the nature of interfacial mixing between a flowing layer of the hot water and the underlying cold water. For various conditions, mean temperature field, surface velocity distribution and turbulent mixing process have been quantitatively observed. It is found that the Richardson number strongly affects the integral structure of the flow field, and the buoyancy plays a role to control the turbulent diffusion process.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.2
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• pp.203-212
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• 2010

Water spray cooling has been widely used in a variety of industrial applications. The present study concentrated on quantitative measurements of the heat flux and heat transfer coefficient by water spray as it impinges on the rough surface of a hot steel plate at $900^{\circ}C$. A novel experimental technique was developed for a hightemperature heat flux gauge with a test block, cartridge heaters, and thermocouples that was used to measure the surface heat flux information on the hot steel plate for local heat flux measurements. The roles of the surface roughness on heat transfer are presented in this paper for well-characterized four rough surfaces with average rms roughness heights of $40-80{\mu}M$. The results show that the local heat transfer for rough surfaces is higher than that for a smooth surface. Heat transfer can be significantly increased by the presence of surface roughness elements, which can disrupt the thin thermal boundary layer. In addition, the heat transfer enhancement mechanism on a rough surface can be investigated by a different boiling regime.

• Nuclear Engineering and Technology
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• v.54 no.5
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• pp.1535-1540
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• 2022

A solid tungsten target was used at the China Spallation Neutron Source (CSNS) with 100 kW proton beam power. To improve the lifetime, hot isostatic pressing (HIP) process was selected to bond tantalum cladding with tungsten plates. Radioactive isotope ¹⁸²Ta, an activation product of tantalum, was found in the cooling water after a period of operation, however, no radioactive isotopes of ¹⁸⁷W was found, which shows the tantalum layer remained mostly intact. The CSNS Target-1 had been operating safely for three years and was replaced by Target-2 in August 2020.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.6
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• pp.850-854
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• 2001

Feed intake, egg weight, rate of lay and shell quality characteristics were measured in an Australian tinted egg laying strain from 31-42 weeks of age, housed at $30^{\circ}C$ and provided drinking water at 5, 10, 17 and $30^{\circ}C$. In a second experiment a European brown egg laying strain (59-66 weeks of age) housed at $30^{\circ}C$ were provided drinking water at 5, 10, 15 and $30^{\circ}C$. Brown egg layers given cool drinking water (5, 10 and $15^{\circ}C$) consumed more (p<0.05) feed and produced significantly (p<0.05) thicker and heavier shells than hens given drinking water at ambient temperature ($30^{\circ}C$). However the tinted egg layers given chilled drinking water only consumed more (p<0.05) feed and produced thicker (p<0.05) and heavier (p<0.05) shells when consuming drinking water at $5^{\circ}C$. As the tinted egg layers acclimatised to the environmental temperature there was a decline in the influence of cool drinking water on feed intake and shell quality. For brown egg layers, however, cool drinking water resulted in an improvement (p<0.05) in feed intake and shell quality over the entire period birds were provided cool water. These studies suggest that there is potential for using cool drinking water to improve feed intake and shell quality of hens housed under hot conditions. The combination of high ambient temperature and high drinking water temperature, a common occurrence in Australian layer sheds, should be avoided.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.21 no.11
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• pp.1422-1436
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• 1997

Numerical investigations were conducted to study the convective phenomena of an initially stably stratified salt water solution with lateral heating in a uniformly rotating annulus. The method of investigation is the finite difference analysis of the basic conservation equation for an axisymmetric, unsteady, double-diffusive convection and calculation is made for R $a_{\eta}$=2*10$^{5}$ and Ta=10$^{7}$ ~ 2.5*10$^{8}$ . Formation of layered flow structure, merging process of layers, the corresponding temperature and concentration distributions, Nu variation with time are examined. Numerical results show that in each layer, the temperature profile looks 'S'-shaped and the concentration profile is uniform due to the convective mixing. At the interface between adjacent layers, the temperature changes smoothly but the concentration changes rapidly. As the effect of the rotation increases, the generation of rolls at hot wall, the formation and merging of layers are delayed. The average Nu shows the trend of conduction heat transferees the effect of the rotation increases.n increases.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.37 no.5
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• pp.459-465
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• 2013

In the manufacturing process of steel plates, materials at high temperatures above $800^{\circ}C$ are rapidly cooled by using a circular impinging water jet to determine their strength and toughness. In this study, the basic heat and fluid flow is solved by using the existing numerical model for boiling heat transfer. Actually, steel undergoes a phase change from austenite to ferrite or bainite during the cooling process. The phase change induces changes in its thermal properties. Instead of directly solving the phase change and the material cooling together, we solve the heat transfer only by applying the thermal properties that vary with temperature, which is already known from other studies. The effects of the changes in the thermal properties on the cooling of steel and the necessity of calculating the phase change are discussed.