• Nuclear Engineering and Technology
• /
• v.53 no.4
• /
• pp.1079-1087
• /
• 2021

NTP-ERSN is a package developed for solving the multigroup form of the discrete ordinates, characteristics and collision probability of the Boltzmann transport equation in one-dimensional cartesian geometry, by combining pin cells. In this work, C5G7 MOX benchmark is used to verify the accuracy and efficiency of NTP-ERSN package, by treating reactor core problems without spatial homogenization. This benchmark requires solutions in the form of normalized pin powers as well as the vectors and the eigenvalue. All NTP-ERSN simulations are carried out with appropriate spatial and angular approximations. A good agreement between NTP-ERSN results with those obtained with OpenMC calculation code for seven energy groups. In addition, our studies about angular and mesh refinements are carried out to produce better quality solution. Moreover, NTP-ERSN GUI has also been updated and adapted to python 3 programming language.

• Journal of Korea Foundry Society
• /
• v.40 no.6
• /
• pp.146-150
• /
• 2020

In general, hot metal castings contract and molds expand during the cooling step of a casting process. Therefore, it is important to consider both the casting and mold at the same time in a casting process analysis. For a more accurate analysis that includes the contact characteristics, matching each node of the casting and mold in the contact area is recommended. However, it is very difficult to match the nodes of the casting and the mold when generating elements due to the geometric problem of CAD model data. The present study proposes a mesh generation technique that considers mechanical contact between the casting and the mold in a casting analysis (finite element analysis). The technique focuses on the fact that the mold surrounds the casting. After generating the 3D elements for the casting, the surface elements of the casting in contact with the mold are projected inside the mold to create contact elements that coincide with the contact surface of the casting. It was confirmed that high-quality contact element information and a 3D element net can be automatically generated by the method proposed in this study.

• International conference on construction engineering and project management
• /
• 2009.05a
• /
• pp.794-799
• /
• 2009

The temperature control of in-place concrete is the most important factor for an early age of curing concrete. Heat stress of mass concrete caused by the heat of hydration can induce the crack of concrete, and a frost damage from cold weather casting concrete results defect on compressive strength and degradation of durability. Therefore, success and failure of concrete work is dependant on the measurement and control of concrete temperature. In addition, the compressive strength assessment of in-place concrete obtained from the maturity calculated from the history of temperature make a reduction of construction cycle time, possible. For that purpose, wireless temperature measuring system was developed to control temperature and assess strength of concrete. And, it was possible to monitor the temperature of concrete over 1km apart from site office and to take a proper measure; mesh-type network was developed for wireless sensor. Furthermore, curing control system that contains the program capable to calculate the maturity of concrete from the history of temperature and to assess the compressive strength of concrete was established. In this study, organization and practical method of developed curing control system are presented; base on in-place application case.

• Nuclear Engineering and Technology
• /
• v.54 no.11
• /
• pp.4338-4347
• /
• 2022

The CUPID code was developed and is continuously updated in KAERI. Verification and validation (V&V) is mainly done for light water reactors (LWRs). This paper describes a benchmarking of the detailed mesh level compared with sub-channel level for application to pressurized heavy water reactors (PHWRs), even though component scale comparison for the PHWR moderator system was done once before. We completed a sub-channel level comparison between the CUPID code and the ASSERT code and a CUPID code analysis. Because the ASSERT code has already been validated with numerous experiments, benchmarking with the ASSERT code will offer us more trust on the CUPID code. The target channel has high power and thus high pressure deformation. The high power channel tends to have a high possibility of critical heat flux (CHF), because a high void fraction and quality in channel exit region appear. In this research, after determining the reference grid and T/H model, we compared the sub-channel level results of the CUPID code with those of the ASSERT code.

• Journal of Digital Convergence
• /
• v.13 no.10
• /
• pp.327-335
• /
• 2015

Wireless mesh networks for public safety and disaster have been developing in a direction from TETRA(TErrestrial Trunked RAdio) to take advantage of the Public Safety-LTE(Long Term Evolution) technology. In Korea, the Disaster Safety Network Building Project has been promoted in order to unify disaster communication systems among disaster response agencies. In this study, the trends of the network construction for national disaster communication and corresponding representative cases of overseas have been analyzed. Through this process, the disaster communication area in line with the purpose of communications. As a result, the disaster communication can be divided into five distinctive areas: the control, the response, the on-site, the victim and the alarm communications. Based on the re-designed communication areas, quality requirements have also been re-organized in this study. Ultimately the construction method for the Disaster Communication systems without exclusion zone will be presented.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.665-675
• /
• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• Journal of the Korean Professional Engineers Association
• /
• v.17 no.4
• /
• pp.28-39
• /
• 1984

Experiments were carried out for the development of a processing method of soybean into full-fat or defatted flour, using two varieties of soybean (kwangkyo produced in Korea and Bragg produced in India) Samples were subjected to dry dehulling, size reduction and wet heat treatment processes to make soybean flours. The quality of soybean flours were evaluated, and the results obtained were summarized as follows. 1. Crude fiber content of dehulled soybean was under 3.0% which indicated satisfactory dehulling, and there was no significant difference in crude fibre content between two varieties. 2. When dehulled soybean was cracked into soy grits by a hammer mill, 98.71∼98.86％ of the soy grit was in the range of 10∼18 mesh which was the optimum size of particle for quick and uniform penetration of heat into the intra-particle air spaces. 3. Moisture content of soy flour after steam treatment at 15 psig for 5 to 30 min was only 0.29∼1.68% which did not hinder the next milling operation. 4. From the color analysis of soy flours, it was observed that the dominant wavelength for all the samples are in a very narrow range from 575 to 581 nm and the color variation was from yellow to yellowish orange. Twenty to twenty five ％ higher reflectance was observed in the defatted flours than full fat flours. The ％ chroma of the defatted flour slightly increased as the duration of steaming of soy grits increased, whereas that of the full-fat flour did not. 5. The protein extractability in the defatted flour at pH 7.6 showed progressive decrease in solubility from 48.40％ (Bragg), 75.20％ (kwangkyo) for untreated flours to 9.75％ (Bragg), 26.27％ (kwangkyo) for 30 min steaming. But Kwangkyo variety showed twice higher protein extractability than Bragg variety.

• Progress in Medical Physics
• /
• v.9 no.3
• /
• pp.143-154
• /
• 1998

The image intensifier is the key component which determines the imaging characteristics in a fluoroscopic imaging system. A system performance program for clinical evaluation of two image intensifiers, that is simple, non-invasive and time effective, was described. Tests were grouped into three headings: x-ray generator, image quality, and collimation. For the x-ray generator, the kVp accuracy and the automatic exposure control operation were compared. Low- and high-contrast resolution measurements, and mesh pattern study belong to the image quality tests and those tests were performed for the video monitor and photospot images. For the collimation, usable field diameter and image distortion of image intensifiers were measured and quantified. The procedures and the results are hoped to be used for the clinical evaluation of system performance and/or acceptance tests for image intensifiers.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2017.06a
• /
• pp.294-294
• /
• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• Korean journal of food and cookery science
• /
• v.8 no.3
• /
• pp.233-239
• /
• 1992

The characteristics of Packsulgi were investigated with different cooking methods of conventional and pressure cookers and variation in panicle size of rice flour. The water contents of rice f1ours and Packsulgis were greater as the particle became coarser. The water contents of Packsulgis cooked with pressure cooker (P) were greater than those of conventional cooker (C). Degree of gelatinization in P was higher than that of C. There were no significant differences among the samples of P, whereas coarser f1ours tended to show higher degree of gelatinization than finer ones in C. The results of textural properties measured by rheometer showed that hardness, cohesiveness and gumminess of P was higher than that of C. The textural parameter of P increased as the particle became finer, whereas mat of C increased as the particle became coarser. L value of C was higher than that of P in me same particle size, whereas a and b value of P was higher than that of C. L and a value of both P and C increased as the particle became finer. b value in P increased as the particle became coarser, whereas mat in C increased as the particle became finer. According to me sensory evaluation, the appearance of C was more acceptable man that of P, whereas the texture of P was more acceptable than mat of C. There were no significant differences in overall quality among P and c and Packsulgis made by 60, 100 mesh rice f1our had higher acceptability than others.