• 한국주조공학회지
• /
• 제2권1호
• /
• pp.2-11
• /
• 1982

In order to investigate the relationship between the thermal characteristics of the various molds as green sand mold, dry sand mold, $CO_2$ mold and shell mold, and the solidification characteristics of molten metal, the thermal analysis of rarious molds and melt were performed. The structure of Al-Castings was a/so observed. Results obtained in this experiment were as follows : 1) The heating rate of the molds was increased in the order of green sand mold, $CO_2$ mold, dry sand mold and shell mold, On the other hand the solidification time of the melts was shortened in the order of dry sand mold castings, $CO_2$ mold castings, green sand mold castings and shell mold castings. 2) The arrest temperature period in the heating curve of the green sand mold was resulted from the eraporation of moisture contained in mold, which was transfered to the outer side of the mold. 3) The temperature fluctuation of the melt in the shell mold was considered to be resulted from the combution heat of resin contained in the mold. 4) The amounts of heat absorption of the molds were increased in the order of dry sand mold, $CO_2$ mold, green sand mold and shell mold. 5) The higher the solidification rate was, the longer was its shrinkage pipe and the finer its grain size.

• 한국농공학회지
• /
• 제20권1호
• /
• pp.4575-4591
• /
• 1978

In order to investigate the effects of grain size distribution, cement content, and molding pressure on the strength and durability of soil-cement mixtures, a laboratory test of soil cement mixtures was performed at four levels of cement content, five levels of molding pressure, and four levels of normal curing periods. The results are summarized as follows: 1. Optimum moisture contents in loam soil and maximum dry density in sand soil increased with the increase of cement content, but in others, both optimum moisture contents and maximum dry density were changed ununiformly. 2. When the specimens were molded with molding pressure, 50kg/$\textrm{cm}^2$, strength of soil cement mixture with cement content, 2 and 4 per cent, was lower than the strength of soil cement mixture without cement content by more than 40 to 50 per cent. 3. The strength of soil-cement molded with molding pressure, 100kg/$\textrm{cm}^2$, was higher than the strength of soil-cement molded with M.D.D. obtained from standard compaction test more than 40 per cent in sand loam cement and 50 per cent in loamy cement. 4. There was highly significant positive correlation among molding pressure, cement content and unconfined compressive strentgh and so the following multiple regression equations were obtained. Loam: fc=1.9693C+0.197P-0.84 Sandy loam: fc=2.9065C+0.235P-0.77 5. When the specimens were molded with molding pressure, 20 to 100kg/$\textrm{cm}^2$, the regression equation between the 28-day and 7-day strenght was obtained as follows. Loam : q28=1.1050q7+7.59(r=0.9147) Sandy loam : q28=1.3905q7+3.17 (r=0.9801) 6. At the cement contents of above 50 per cent, the weight losses by freeeze-thaw test were negligible. At the cement content of below 8 per cent the weight losses were singnificantly high under low molding pressure and remarkably decreased with the increase of molding pressure up to 80kg/$\textrm{cm}^2$. 7. Resistance to damage from water and to absorption of water were not improved by molding pressure alone, but when the soil was mixtured with cement above 6 per cent, damage seldoms occurred and absorbed less than 5 per cent of water. 8. There was highly significant inverse-corelationship between the compressive strength of soil cement mixtures and their freeze-thaw loss as well as water absorption. By the regression equation methods, the relationships between them were expessed as followed fc=-7.3206Wa+115.6(r=0.9871) log fc=-0.0174L+1.59(r=0.7709) where fc=unconfined compressive stregth after 28-days curing. kg/$\textrm{cm}^2$ Wa=water absorption, % L : freeze-thaw loss rate, %

• 콘크리트학회논문집
• /
• 제14권1호
• /
• pp.118-125
• /
• 2002

콘크리트는 수화과정을 통하여 재료가 성숙되고, 경화된다. 수화의 진행은 엄밀한 의미에서 재령에 의하지 않고 수화도에 의해 제어되므로, 경화가 진행되는 콘크리트의 모든 재료특성과 미세구조 형성과정은 수화도에 의해 정식화되는 것이 바람직하다. 기존 연구는 주로 양생온도가 수화발열속도에 미치는 영향을 고려한 반응함수 개념을 주로 사용하였고, 또한 내부 수분상태의 영향을 습도함수의 형태로 고려한 연구결과는 실제 수화기구를 반영하지 못하고 단지 각 연구자의 실험조건과 배합조건에만 부합하는 결과를 보인다. 따라서 본 연구는 기존 제안식의 단점을 보완하기 위하여 수화기구와 미세구조 형성 과정에 기초하여 반응속도함수를 모델링하였다. 수화반응속도는 온도 및 수분상태에 따라 변화하므로, 본 연구에서는 수화발열 속도에 영향을 미치는 인자로, 시멘트 종류, 물-시멘트비 등의 배합특성과 양생온도 빛 세공조직의 내부수분상태를 고려하였다. 똔 연구에서 제시한 콘크리트의 수화도 예측모델은 기존의 온도영향만을 주로 고려하는 반응속도함수를 콘크리트내부의 수분분포 상태를 고려하여 모델을 개선하였으며, 이는 실제 측정한 수화도에 매우 근접하여 그 유용성을 검증하였다. 또한 수화도의 정의와 제시한 모델을 이용하여 콘크리트 요소내의 온도, 습도 덴 수화도를 수치적으로 결정하여 단열온도상승곡선을 정확히 모사 할 수 있었다. 제안된 모델은 수화가 진행되는 콘크리트의 여러 역학적 특성 및 미세구조 형성과정을 적절히 표현하고, 수화과정이 온도 및 습도상태를 결정하는 초기재령 콘크리트의 단면 내 온 습도상태를 추정하여 궁극적으로 초기재령 콘크리트의 균열 위험성을 평가하는데 유용하게 이용될 수 있을 것으로 사료된다.

• 한국가정과학회지
• /
• 제8권1호
• /
• pp.33-48
• /
• 2005

The purpose of this is to agar powder addition to retard retragradation for making Backsulgi. Backsulgi is manufactured promptly by adding ingredients having agar powder and then observation of sensory and texture characteristics. Then Backsulgi determinded in storing at the temperatures of 20 and Celsius degrees for 0, 24, 48 and 72 hours, respectively. The results from this study are as follow; 1. Moisture absorption of control show 34.4%, compared with, Backsulgi with agar powder added 3%, 6%, 9%, 12%, 15% show higher 37.03%, 39.28%, 41.72%, 43.5%, 44.70%, respectively. 2. In terms of chromaticity, lightness of control show $70.68{\pm}7.248{\sim}61.25{\pm}0.90$, the longer time is and much agar powder Backsulgi show lower and 15% agar powder added Backsulgi show $51.53{\pm}0.921{\sim}54.715$. Then redness(a) of control show $-0.70{\pm}0.14$, compared with 15% agar powder added Backsulgi show $-0.32{\pm}0.047$. 15% agar powder Backsulgi show $9.03{\pm}0.313$ higher in yellowness than control $5.47{\pm}0.40$. 3. Control and agar powder Backsulgi was shown pH 6.1~6.3, the longer time is, all Backsulgi was shown pH 5.5~5.9 and much agar powder Backsulgi was shown an weakly acidity. 4. Swelling and pore ratio of control was shown 85.36% and 118.32%, compared with, agar powder added Backsulgi was higher a rate of increase. 5. For a sensory evaluation, the longer time is, adding agar powder rice cake is more perfected at 20$^{\circ}C$ in times if smooth, inner moisture, chewiness, after selling, overall quality. 6. Determination of texture characteristics by a reometer shows that Backsulgi with agar powder added change more in hardness that controls, indicating that effect of retarding retrogadation is higher when storage time is longer. 7. The correlation of hardness, springness between sensory and instrumental evaluation showed significantly positive function.

• Journal of Biosystems Engineering
• /
• 제5권1호
• /
• pp.33-42
• /
• 1980

This study was carried out to investigate the actual environmental paddy storage conditions in conventional Korean farm warehouses. The paddy storage conditions by the locations and sizes of warehouses were figured out. The effectiveness of the small insulated box for storing paddy was also examined. Observations were made at sixteen different warehouses located in Moonsan-Myeon, Jinyandg-gun, Gyungnam Province from July lst to September 28 th, the period which was considered to be the worst for storing grains. The results are as follows ; 1. the average temperatures of rough rice and air inside the warehouse were 0.9 and 0.7$^\circ$ higher than the outside air temperature. 2. The average relative humidity in warehouses was 1.5percent higher than that of the atomosphere. This fact resulted in the increased moisture content of grains. Therefore, the ventilation for equalizing the relative humidity of inside and outside of warehouses was required. 3. The dry matter of stored rough rice was decreased by 1.1 percent in average druing the observation period. In order to reduce the dry matter loss, application of new grain storing method ;hermetic storage or filling inert gas storage, was highly recommended. 4. Environmental conditions for storing rough rice in a warehouse located in a sloping site are, in general , better than those of a warehouse located in a flat site. But as far as the dry matter of rough rice was concerned, above situation is not always satisfactory. Because it is fairly frequent to observe the higher rate of moisture absorption by grains stored in a warehouse located in a sloping site. 5. Environmental conditions for storing rough rice in a large-scale warehouse were better than those in a small size warehouse. Therefore, it is advisible for farmers to store their grins in the large-scale warehouses commonly used by villagers. 6. It was undesirable to store rough in a insulated box.

• 한국식생활문화학회지
• /
• 제18권6호
• /
• pp.527-535
• /
• 2003

This study was conducted to investigate the properties of wet noodle when different concentrations of Prunus mume juice were added to the wheat flour. The characteristics of wet noodle including cooking properties, color, mechanical texture properties, and sensory quality were determined. The compositions of Prunus mume were 88.19% moisture, 0.45% crude ash, 4.04% citric acid and 0.41% total sugars. The pH of Prunus mume was 2.76. The moisture absorption rate, weight, volume and turbidity of cooked noodles added with Prunus mume juice were lower than reference sample. When the amount of Prunus mume juice increased, the Hunter L(brightness) value, a(redness) value of cooked noodles decreased but b(yellowness) value increased. Instrumental rheological characteristics of wet noodle containing Prunus mume juice were measured with a texture analyzer. The hardness, adhesiveness, cohesiveness, springiness and gumminess of wet noodle with 20% Prunus mume juice were higher than others. However, the hardness of cooked noodle decreased with the increase in the amount of Prunus mume juice into noodle. The adhesiveness, cohesiveness, springiness and gumminess of cooked noodles added with Prunus mume juice were higher than reference sample. The results of sensory evaluation of cooked noodles containing Prunus mume juice indicated that the appearance, color, taste and chewiness of the cooked noodle with 10% Prunus mume juice showed the higher preference than others. Based on cooking properties, rheological and sensory evaluation, addition of 10% Prunus mume juice suggested to be acceptable for processing wet noodle.

• 한국산학기술학회논문지
• /
• 제16권11호
• /
• pp.7917-7924
• /
• 2015

본 연구에서는 친환경 제설제로 사용이 증가되고 있는 CMA를 바탕으로 고성능흡습제로 사용되어지고 있는 SAP와 sodium carbonate, $MgCl_2$/MgO (M/M)에 대하여 제습MB를 제조하고 필름으로서의 흡습율 및 제습성능을 분석하고, 제습필름 적용물질에 대한 Data를 확보하고자 한다. CMA와 SAP를 혼합한 제습MB의 경우 발포현상과 수분문제로 필름가공성이 어려웠으나, Bentonite와 calcium carbonate 첨가로 해결할 수 있었다. 필름가공시 물질들 간의 표면적 공간을 넓히는 역할로서 발포제를 첨가한 경우, CMA와 M/M의 경우 큰 차이성은 없었지만, 발포제가 첨가된 SC의 제습성은 3.15 g/g로 높은 결과를 알 수 있었다. 또한 방청성 테스트의 결과 CMA 제습필름 경우 부식발생은 없었으며, SC의 경우 점 부식 발생, M/M의 경우 부식발생이 일어났다.

• 한국환경보건학회지
• /
• 제33권4호
• /
• pp.325-337
• /
• 2007

The effect of seawater and air pollutants on the three-story stone pagodas on Gameunsa Temple Site have been studied in order to establish conservation basic plan. Also, an experimental study has been conducted to evaluate the effect of seawater salt and air pollutants on the weathering of granite. The results could be summarized as follows. Because the three-story stone pagodas on Gameunsa Temple Site are located outdoors, the external appearance has been largely deteriorated due to natural and artificial factors such as typhoon, wind, microorganisms, moisture, extreme change in temperature, air pollutants, and seawater, etc. When G.J fresh granite was dipped into the seawater, dissolution rate of three minerals (Mg, Ca, and K) are increased linearly until about 40 days and then increased abruptly. After seawater dipping experiments, the mineral compositions of the granite surface were lower then that of the G.J fresh granite but Poisson's ratio and absorption ratio were slightly increased. Therefore, from these results we can say that stone cultural properties could be weathered by seawater and air pollutants and it's considered being a meaningful experiment to study the conservation method of stone cultural properties from seawater.

• 한국식품과학회지
• /
• 제27권1호
• /
• pp.30-35
• /
• 1995

전분 추출공정을 개선하기 위한 목적으로 감마선 조사기법을 이용하였다. 감마선 조사에 의해 옥수수 시료의 일반성분은 변화가 없었으며, 미생물 오염도는 크게 감소하여 메옥수수의 경우 1 kGy, 찰옥수수의 경우 5kGy의 조사로 모든 미생물을 완전히 사멸시킬 수 있었다. 수침 및 아황산 용액에서의 수분흡수 속도상수는 침지온도 및 감마선 조사선량과 비례하여 증가되었으며 실온에서 6개월간 저장후에도 감마선 조사효과가 뚜렷하였다. 또한 아황산 용액은 수침에 비해 옥수수의 수화에 매우 효과적이며, 감마선 조사의 병용으로 그 효과를 더욱 향상시킬 수 있었다. 아황산농도 0.2%, $50^{\circ}C$, 40시간의 침지조건에서의 전분추출에 있어서 메옥수수와 찰옥수수 모두 감마선 조사로 전분의 수율을 최고 38%와 22%씩 증가시킬 수 있었으며, 추축된 전분의 색도는 찰옥수수 10 kGy 전분만을 제외하고는 모두 시료간에 유의적인 차이가 나타나지 않았다.

• 한국식품과학회지
• /
• 제26권3호
• /
• pp.305-309
• /
• 1994

이축압출성형기를 사용하여 붉은 통팥과 옥수수전분을 원료로 하여 압축성형하고 이를 건조, 분쇄, 배합하여 즉석팥죽 분말을 제조하였으며 이때의 제조공정과 제품의 품질을 검토하였다. 원료의 수분함량 $24{\sim}26%$, 압출성형온도 $150{\sim}155^{\circ}C$, 스크류의 회전속도 350 rpm 및 원료투입량 60 kg/hr의 압출성형조건으로 제품을 생산하였을 경우 팥죽 고유의 냄새와 색상을 유지하는 제품을 얻을 수 있었다. 압출성형중 분말원료에 가해지는 가수량이 6 kg/hr에서 2 kg/hr로 감소됨에 따라서 압출성형온도는 $150^{\circ}C$에서 $198^{\circ}C$로, 기계적소모에너지는 134 kwh/ton에서 144 kwh/ton으로 증가하였다. 건조분말상태에서 caking이 형성이 되지 않는 수분함량인 4% 이하로 건조되는 열풍건조 조건은 건조온도 $80^{\circ}C$ 에서는 4시간, $100^{\circ}C$ 에서는 1.5시간 이었다. 압출물의 분쇄후 분말의 입도분석은 체목이 0.5 mm인 것을 사용하였을 경우 약 80%가 65 mesh 체를 통과하였고, 1 mm인 체목인 경우는 약 65%가 65 mesh 체를 통과하였다. 최종배합제품의 수분흡수속도는 설탕배합구가 100% RH하에서 13시간이 경과된 후 caking이 형성되었다. 팥압출물분말, 옥수수전분 및 설탕의 배합비를 달리한 제품의 기호도 검사에서 팥의 함량이 줄어듬에 따라 팥죽냄새가 감소하여 기호성이 저하되었다.