• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.2
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• pp.41-49
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• 2007

More diversified and strengthened safety regulations require higher safety vehicle with less weight. The structural foam can play a role for restraining section distortion of main body members undergoing bending collapse at vehicle crash. In this study, using structural foam modeling technology, validated in previous work, the bending collapse characteristics were evaluated for two types of circular and actual vehicle body frame sections. With changing the foam filling method, outer panel thickness and section shape, load carrying capability and absorbed energy were observed. The results indicate valuable design strategy for effectively elevating bending collapse performance of body members with foam filled.

• Structural Engineering and Mechanics
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• v.12 no.2
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• pp.169-188
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• 2001

This note presents the main results of an experimental investigation into the mechanical behaviour of a composite sandwich conceived as a lightweight material for naval engineering applications. The sandwich structure is formed by a three-dimensional glass fibre/polymer matrix fabric with transverse piles interconnecting the skins; the core is filled with a polymer matrix/glass microspheres syntactic foam; additional Glass Fibre Reinforced Plastics extra-skins are laminated on the external facings of the filled fabric. The main features of the experimental tests on syntactic foam, skins and sandwich panels are presented and discussed, with focus on both in-plane and out-of-plane responses. This work is part of a broader research investigation aimed at a complete characterisation, both experimental and numerical, of the complex mechanical behaviour of this composite sandwich.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.45-51
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• 1988

To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE: $20{\mu}m,\;12{\times}15cm$) filled with with free-$O_2$ absorber, in vacuum, and stored at 0 and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.6-12
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• 1988

To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE: $20{\mu}m/40{\mu}m,\;12{\times}15$ cm) filled with $CO_2$ gas, in vacuum, and stored at O and/or $5^{\circ}C$. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.