• 대한기계학회논문집 C: 기술과 교육
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• 제2권1호
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• pp.65-72
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• 2014

본 연구에서는 지역난방 공사에서 사용하고 있는 성층 축열조의 불가용 에너지를 줄이기 위해 단열층을 설계하였다. 단열층은 추가적인 장치 없이 고온수와 저온수의 밀도차이로 생기는 부력으로 운용된다. 축열조의 내부 온도분포를 모사할 수 있는 해석모델을 Matlab Simulink 를 이용하여 제작하고 해석 결과를 이용하여 단열층의 소재와 두께를 결정하였다. 또한 축열조의 축소실험을 통하여 단열층의 운용 가능성을 확인하였다. 실험 결과, 단열층이 축열 방열과정에서 고온수와 저온수의 혼합과 열전도로 인한 온도 경계층형성을 효과적으로 억제할 수 있다는 것을 확인하였다. 단열층을 설치한 축소실험에서는 단열층이 없는 축열조보다 약 1540 J 의 추가 가용에너지가 보존되었고 이를 실제 축열조에 적용할 경우 약 6%의 축열효율이 증가될 것으로 예상된다.

• Journal of the Korean Wood Science and Technology
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• 제26권1호
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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.

• 한국표면공학회지
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• 제52권2호
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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.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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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.

• 대한기계학회논문집
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• 제8권6호
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• pp.536-543
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• 1984

본 연구에서는 유동 조건을 표시하는 무차원 수로 널리 이용되고 있는 Richa- rdson수(R$_{i}$)를 변수로 하여 R$_{i}$의 변화에 따른 온도 분포, 표면 유동 속도와 확산율 등을 연구하였다. 아울러 이러한 열 구배에 의한 성층화 유동(stratifield flow)에서 R$_{i}$가 유동 특성과 어떤 상관 관계를 가지는 가를 알아보기 위하여 같 은 R$_{i}$값을 갖는 다른 조건들의 실험을 수행하였다. 비슷한 R$_{i}$값에서의 온 도 분포를 비교 분석함으로써 아직까지 정립되고 있지 않는 열오염 현상 해석에서의 지배 변수로서의 R$_{i}$의 위치를 확인하고, 부력 효과에 의한 흐름의 난류 구조가 어떻게 영향 받는가 하는 문제에도 관심을 두었다.제에도 관심을 두었다.

• 대한기계학회논문집B
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• 제34권2호
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• pp.203-212
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• 2010

수분류 스프레이 냉각은 많은 산업적인 응용분야에 넓게 사용되고 있다. 본 연구는 수분류 스프레이가 표면거칠기가 주어진 $900^{\circ}C$ 고온강판의 표면에 충돌하는 경우, 열유속 및 열전달계수의 정량적인 측정을 통해 표면거칠기가 수분류 스프레이 냉각에 미치는 영향을 고찰하였다. 이 때의 국소 열유속은 시편, 카트리지히터, 열전대의 조합으로 고안된 고유의 열유속게이지를 제작하여 엄밀하게 측정되었다. 평균 표면거칠기 높이를 기준으로 40, 60, $80{\mu}M$의 3 가지 표면과 매끈한 표면에 대한 수분류 스프레이 냉각 의 열전달 현상이 비교 및 평가되었다. 표면거칠기가 주어진 표면에서의 돌출물은 얇은 열 경계층두께를 통과할 수 있기 때문에 표면거칠기가 주어진 경우에 열전달은 뚜렷하게 증가하였고, 표면거칠기의 의한 열전달 향상 기구는 서로 다른 비등영역에 대해 구분하여 조사되었다.

• Nuclear Engineering and Technology
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• 제54권5호
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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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• 제14권6호
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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.

• 대한기계학회논문집B
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• 제21권11호
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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.

• 대한기계학회논문집B
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• 제37권5호
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• pp.459-465
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• 2013

열연 판재 제조과정에서는 제품의 강도와 인성을 제어하기 위해 압연 직후 $800^{\circ}C$ 이상의 고온 소재를 수냉각 방식으로 급속 냉각시킨다. 이 과정에는 소재 표면과 냉각수 사이의 비등 열전달 현상과 소재 표면에 쌓이는 체류수의 자유표면 유동, 소재의 고속 주행 등 매우 복잡한 물리현상들을 포함하고 있다. 본 연구에서는 이 모든 물리 현상들을 수치적으로 모델링한 해석 모델을 적용하여 기본 열전달 해석을 수행한다. 실제로 소재는 냉각에 의해 내부에서 오스테나이트로부터 페라이트로 상변태가 일어나고 이로 인해 소재의 국부적인 열물성치의 변화가 발생하지만 본 연구에서는 상변태를 직접 푸는 방법 대신 이미 알려진 소재의 온도에 따른 물성변화 곡선을 이용하여 냉각해석을 수행하고 이를 기존의 일정 물성치 조건에서 해석한 결과와 비교하여 소재의 물성변화가 소재 냉각에 미치는 영향과 상변태 해석의 필요성에 대해 검토하였다.