• 한국지반신소재학회논문집
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• 제7권3호
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• pp.1-7
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• 2008

본 연구에서 검토한 지오텍스타일 컨테이너와 튜브를 활용한 수로구조물은 UAE에서 수행한 프로젝트로 수심이 4.0m 이하인 경우 지오텍스타일 컨테이너를 저개식 바지로부터 해저바닥에 착지시키는 방법으로 시공하고 그 윗부분은 지오텍스타일 튜브로 시공을 수행하였다. 따라서, 본 연구에서는 지오텍스타일 컨테이너와 튜브를 활용하여 해상의 발전소 방파제 수로구조물 축조 시 고려된 구조물의 개별 및 다단구조물의 안정성, 지오텍스타일 재질 선택에 관련한 설계인자를 분석하였다. 또한, 방파제 구조물이 위치한 현장이 발전소의 용수의 유입과 유출이 발생하는 구역으로 발전소 유출입수의 온도가 방파제 구조물 내부의 온도변화에 미치는 영향에 대하여 분석하였다.

• Composites Research
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• 제35권3호
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• pp.147-152
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• 2022

이 논문은 Type 4 압력용기 라이너의 회전 성형 시 내부온도 조건에 따른 저온 특성 평가에 관한 연구이다. 회전 성형의 경우 온도 조건에 따라 라이너의 성형성에 민감한 영향을 주기 때문에 사용 소재인 폴리아미드에 대한 온도 조건을 정확히 설정해야 한다. 라이너 소재인 폴리아미드(Polyamide)의 구조적 변화는 AFM(Atomic Force Microscope)으로 표면을 분석하였으며, DSC(Differential Scanning Calorimeter)로 결정화도를 측정하여 저온에서의 기계적 강도 값에 변화를 줄 것인지를 평가하였다. 또한, 라이너 내부의 황색도를 관찰하여 라이너의 성형성을 확인하였다. 그 결과, 내부온도의 용융 범위가 넓을수록 낮은 황색도를 나타냈으며, 저온에서의 연신율 및 충격 특성은 향상됐다. 또한, AFM과 DSC에 의해 폴리아미드의 구조가 균일하고 높은 결정화도를 가진 것을 확인하였다. 따라서, 이와 같은 실험 결과는 회전 성형 시 온도 조건의 변화가 저온에서의 물성 향상에 기여함을 입증했으며, 향후 기밀성 평가를 통해 실 제품으로의 적용성 검증이 가능할 것으로 판단된다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2004년도 추계학술대회
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• pp.1058-1062
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• 2004

High-temperature cylindrical stainless steel/sodium heat pipe was manufactured and tested under long-term operation. The container material was stainless steel 316L and the working fluid was sodium. The heat pipe was 25.4 mm in diameter and 1000 mm in length with a two-layer screen mesh wick. The evaporator part was 600 mm and the condenser part was 300 mm in length. Total measurement points on heat pipe were 15 points and 12 points were located in condenser part. The heat pipe was heated for 142 days(3400 hours) at $800^{\circ}C$. In the test period, the maximum temperature difference was increased from $18^{\circ}C$ o $28^{\circ}C$ and the maximum thermal resistance was as low as $0.015^{\circ}CW$.

• 한국해양공학회지
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• 제29권6호
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• pp.418-426
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• 2015

Recently, shipping operators have been making efforts to reduce the fuel cost in various ways, such as trim optimization and bulb re-design. Furthermore, IMO restricts the hydro-dioxide emissions to the environment based on the EEDI (Energy Efficiency Design Index), EEOI (Energy Efficiency Operational Indicator), and SEEMP (Ship Energy Efficiency Management Plan). In particular, ship speed is one of the most important factors for calculating the EEDI, which is based on methods suggested by ITTC (International Towing Tank Conference) or ISO (International Standardization Organization). Many shipbuilding companies in Korea have carried out speed trials around the Korea Straits. However, the conditions for these speed trials have not been exactly the same as those for model tests. Therefore, a ship’s speed is corrected by measured environmental data such as the seawater temperature, density, wind, waves, swell, drift, and rudder angle to match the conditions of the model tests. In this study, fundamental research was performed to evaluate the ship resistance performance due to changes in the water temperature and salinity, comparing the ISO method and numerical simulation. A numerical simulation of a KCS (KRISO Container ship) with a free-surface was performed using the commercial software Star-CCM+ under three conditions that were assumed based on the water temperature and salinity data in the Korea Straits. In the simulation results, the resistance increased under low water temperature & high salinity conditions, and it decreased under high water temperature & low salinity conditions. In addition, the ISO method showed the same result as the simulation.

• 한국기계가공학회지
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• 제13권5호
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• pp.50-56
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• 2014

A technique based on the finite element method (FEM) is used in the simulation of metal cutting process. This offers the advantages of the prediction of the cutting force, the stresses, the temperature, the tool wear, and optimization of the cutting condition, the tool shape and the residual stress of the surface. However, the accuracy and reliability of prediction depend on the flow stress of the workpiece. There are various models which describe the relationship between the flow stress and the strain. The Johnson-Cook model is a well-known material model capable of doing this. Low-alloy steel is developed for a dry storage container for used nuclear fuel. Related to this, a process analysis of the plastic machining capability is necessary. For a plastic processing analysis of machining or forging, there are five parameters that must be input into the Johnson-Cook model in this paper. These are (1) the determination of the strain-hardening modulus and the strain hardening exponent through a room-temperature tensile test, (2) the determination of the thermal softening exponent through a high-temperature tensile test, (3) the determination of the cutting forces through an orthogonal cutting test at various cutting speeds, (4) the determination of the strain-rate hardening modulus comparing the orthogonal cutting test results with FEM results. (5) Finally, to validate the Johnson-Cook material parameters, a comparison of the room-temperature tensile test result with a quasi-static simulation using LS-Dyna is necessary.

• Journal of Biosystems Engineering
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• 제25권1호
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• pp.33-38
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• 2000

This study was performed to investigate airtight storage characteristics of rough rice using airtight flexible pve container. A storage test of rough rice of 4 tonnes was carried out to determine the changes of gas composition of air in the container, grain moisture content, air temperature and relative humidity , the presence of insects ,germination rate, crack ratio , fat acidity , 1000-kernel weight, and brown rice recovery over storage period of 5 months in Suwon. Concentration of oxygen was decreased from 20% to 16% and carbon dioxide was increased of from 0.03% to 1.6%. The grain moisture content was decreased from 14.4%(w.b) to 14.1%(w.b) for 5 months storage period . Insect population levels were low but these increased after 5 months storage. Most of insects were dead, Fat acidity increased from 7.5(mg KOH/100g) to 10.2(mg KOH/100g). Other storage factors such as germination rate, brown rice recovery and 1000-kernel , and 1000-kernel weight slightly decreased and crack ratio was slightly increased. Qualities of rough rice during 5 months storage period under hemetic air conditions were maintained fairly good considering the above changes of quality factors during storage.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1392-1397
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• 2009

This study was aimed at developing a low cost cold storage system for agricultural products. Three kinds of slurries: $K_1$, $K_2$, and $K_3$ slurries were developed using phase change materials (PCMs) such as tetradecane, octadecane, and sodium polyacrylate to maintain the desired temperature ranges. The slurries were manufactured by in-situ polymerization. Tetradecane and octadecane were capsulated in a core with melamine at the surface. The thermodynamic characteristics of the slurries were measured and analyzed. The latent heats of the $K_1$, $K_2$, and $K_3$ slurries at the melting points were 206.41, 186.88, and 147.91 kJ/kg, respectively. A transportable cold storage container was built to investigate the performance of the slurries as thermal storage media. The temperatures at the insides of the container could be maintained in the ranges of 0-5, 5-10, and $10-15^{\circ}C$ for more than 23, 27, and 60 hr with the $K_1$, $K_2$, and $K_3$ slurries, respectively.

• 한국식품과학회지
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• 제52권3호
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• pp.304-309
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• 2020

김치는 한국의 전통발효식품으로서 건강식품으로 여겨지고 있다. 일반적으로 한국에서는 김치를 가정에서 제조하여 김치냉장고에 저장한다. 저장기간 동안 물리화학적, 미생물학적 변화가 일어나며 이는 김치의 품질에 영향을 미친다. 본 연구에서는 김치의 품질에 영향을 미칠 수 있는 저장용기(폴리프로필렌-PP, 스테인리스 스틸-STS, 세라믹)를 달리 하여 김치를 담은 후 0℃로 설정된 냉장고에 보관하면서 화학적, 미생물학적 특성을 비교 분석하였다. pH의 경우 PP와 STS 용기에 저장된 김치 시료는 16일째 각각 4.59과 4.53에 도달한 반면 세라믹 용기에 저장된 김치시료는 4.92에 도달하였으며 그 차이의 경향은 32일까지 유지되었다. 산도의 경우 PP와 STS 용기에 저장된 김치 시료는 8일째 각각 0.24와 0.25%인 반면 세라믹 용기의 시료는 0.22%로 다소 낮게 나타났으며 그 추세는 20일까지 유지되었다. 유산균 수는 큰 변화없이 유동적이었으며 32일째 PP, STS 및 세라믹 용기에 저장된 김치 시료 각각 4.87, 5.44 및 5.35 Log CFU/g으로 나타났다. 미생물 균총 분석에서는 용기 종류에 상관없이 Leuconostoc gelidum과 Lactobacillus algidus 종이 김치 저장기간에 따라 우점종으로 확인되었으며 세라믹 용기에 저장된 김치 시료에서만 20일째 호냉성 김치유산균인 Weissella koreensis 종이 다른 용기의 시료에 비해 상대적으로 높은 비율로 나타났다. 결론적으로 김치냉장고와 같이 저온에서 김치를 저장할 경우 저장용기로서 세라믹 재질의 용기를 사용할 경우 김치의 품질 유지 측면에서 장점을 가질 수 있다.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회B
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• pp.2346-2351
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• 2008

This study deals with heat pipes inserted into the metal hydride(MH) reactor to increase the effective thermal conductivity of the system and thus to enhance the thermal control characteristics. A numerical analysis was conducted to predict the effect of inserted heat pipes on the heat transfer characteristics of MH, which inherently has extremely low thermal conductivity. The numerical model was a cylindrical container of O.D. 76.3 mm and length 1 m, which is partially filled with about 60% of MH material. The heat pipe was made of copper-water combination, which is suitable for operation temperature range between $10^{\circ}C$ and $80^{\circ}C$. Both inner -and outer- heat pipes were considered in the model. Less than two hours of transient time is of concern when decreasing or increasing the temperature for absorption and discharge of hydrogen gas. FLUENT, a commercial software, was employed to predict the transient as well as steady-state temperature distribution of the MH reactor system. The numerical results were compared and analyzed from the view point of temperature uniformity and transient time up to the specified maximum or minimum temperatures.

• 동아시아식생활학회지
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• 제5권2호
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.