• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.25 no.1
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• pp.54-61
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• 2016

Washing machine manufacturers typically advise consumers to maintain the relative humidity in the drum less than 80% for three days after the termination of a washing cycle in order to prevent bacteria proliferation. A vent installed in the back of a washing machine is used to release moisture to satisfy this condition. Up to now, the design and installation of the vent have been based on experiments without understanding its roles and physical phenomena. In this study, various CFD results are presented in order to explain the physical mechanism of moisture release in a washing machine. Two methods of moisture release (diffusion and convection) were studied; diffusion was found to be the dominant process in removing moisture. Experiments were also performed to validate this behavior. In addition, this study will aid in the efficient design of vents to keep the relative humidity low inside the drum.

• KEPCO Journal on Electric Power and Energy
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• v.2 no.2
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• pp.279-284
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• 2016

Assessing the handling properties of coal becomes a major issue for the operation of a fuel supply system in power plants, due to the increased types of coal imported into Korea. In this study, the cohesion strengths of 13 bituminous and sub-bituminous coals from different countries were tested by measuring the amount of force that leads to a failure of consolidated particles. The particle size was in the range of 0.1-2.8 mm, which represents the coarse particles before pulverization. While the cohesion strength was proportional to the compression force in the tested range, the effects of the surface moisture content and the weight fraction of fines were crucial for cohesive coals. At fixed conditions of surface moisture and particle size, large variations were found in the cohesion propensity between coals. For coals of 0.1-0.5 mm with the moisture added close to the critical value, cohesive coals had the density over $900kg/m^3$ after consolidation. The cohesion propensity was not correlated with the basic properties of coals with sufficient statistical significance.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.18-28
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• 2017

Pastirma is a dry-cured meat product, produced from whole beef or water buffalo muscles. This study was carried out to investigate the effect of production stages (raw meat, after curing, after $2^{nd}$ drying and pastirma) on the total lipid, neutral lipid, phospholipid and fatty acid composition of phospholipid fraction of pastirma produced from beef M. Longissimus dorsi muscles. The pH and colour ($L^*$, $a^*$ and $b^*$) analyses were also performed in raw meat and pastirma. It was found that pastirma production stages had significant effects (p<0.01) on the total amounts of lipid, neutral lipid and phospholipid, and the highest amounts of lipid, neutral lipid and phospholipid were detected in pastirma. In pastirma, neutral lipid ratio was determined as $79.33{\pm}2.06%$ and phospholipid ratio as $20.67{\pm}2.06%$. Phospholipids was proportionately lower in pastirma than raw meat. Pastirma production stages affected pentadecanoic acid (15:1) (p<0.01), linoleic acid (18:2n-6) (p<0.05), ${\gamma}-linoleic$ acid (18:3n-6) (p<0.05), erucic acid (22:1n-9) (p<0.05), docosapentaenoic acid (22:5n-6) (p<0.05), total unsaturated fatty acid (${\Sigma}USFA$) (p<0.05) and total saturated fatty acid (${\Sigma}SFA$) (p<0.05) ratios of phospholipid fraction and also the moisture content (p<0.01). Pastirma process also affected pH and colour ($L^*$, $a^*$ and $b^*$) values (p<0.01), and these values were higher in pastirma than raw meat.

• Advances in materials Research
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• v.5 no.1
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• pp.35-53
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• 2016

Flexural bending analysis of perfect and imperfect functionally graded materials plates under hygro-thermo-mechanical loading are investigated in this present paper. Due to technical problems during FGM fabrication, porosities and micro-voids can be created inside FGM samples which may lead to the reduction in density and strength of materials. In this investigation, the FGM plates are assumed to have even and uneven distributions of porosities over the plate cross-section. The modified rule of mixture is used to approximate material properties of the FGM plates including the porosity volume fraction. In order the elastic coefficients, thermal coefficient and moisture expansion coefficient of the plate are assumed to be graded in the thickness direction. The elastic foundation is modeled as two-parameter Pasternak foundation. The equilibrium equations are given and a number of examples are solved to illustrate bending response of Metal-Ceramic plates subjected to hygro-thermo-mechanical effects and resting on elastic foundations. The influences played by many parameters are investigated.

• Preventive Nutrition and Food Science
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• v.4 no.3
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• pp.159-162
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• 1999

The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.40 no.2
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• pp.139-145
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• 2016

In this study, the moisture related hygroscopic characteristics and mechanical properties of epoxy-clay nanocomposites were investigated by experiments as a function of the weight fraction of nanoclay. The hygroscopic and mechanical properties including the moisture saturation amount, moisture diffusivity, adhesive strength, and tensile properties were obtained by moisture absorption test and various tensile tests, respectively. Also, the molecular dynamics (MD) simulation was devised to study of hygroscopic characteristics of nanocomposites and the results were compared to experimental results as a function of the nanoclay content. It was demonstrated that the proposed MD simulation technique can be successfully used for the prediction of the effects of the nanoclay on the moisture diffusion characteristics.

• Journal of the Microelectronics and Packaging Society
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• v.6 no.3
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• pp.51-63
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• 1999

The effects of high filler loading technique on the reliability of epoxy molding compound (EMC) as a microelectronic encapsulant was investigated. The method of high filler loading was established by the improvement of maximum packing fraction using the simplified packing model proposed by Ouchiyama, et al. With the maximum packing fraction of filler, the viscosity of EMC wart lowered and the flowability was improved. As the amount of filler in EMC increased, several properties such as internal stress and moisture absorption were improved. However, the adhesive strength with the alloy 42 leadframe decreased when the filler content was beyond the critical value. It was found that the appropriate content of filler was important to improve the reilability of EMC, and the optimum filler combination should be selected to obtain high reliable EMC filled with high volume fraction of filler.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.36-40
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• 1995

Yam(Dioscorea) tubers were used as one of the dietary starches in Korea, China and Japan because of its characteristic properties. Yam tubers were powdered after freeze drying the sliced tubers to investigate carbohydrates. Chemical properties such as proximate components and carbohydrates were studied using three varieties of Korean yams, namely. D. batatas, D. aimadoimo and D. japonica. The proximate components of yam tubers showed that the major components of Korean yam tubers were carbohydrates and moisture. The main components of free sugars in yams were identified as fructose, glucose, sucrose and maltose. In addition to these four sugars, there were two unidentifiable peaks whose areas are too big to ignore. These results were obviously different from other reported data of free sugars in yams. The main components of total sugars were mannose and glucose.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.405-409
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• 2003

This study was conducted to evaluate quality characteristics of noodles containing barley flour and ${\beta}$-glucan enriched fraction. Compared to 100% wheat flour, composite flours containing barley flour and ${\beta}$-glucan enriched fraction decreased initial pasting temperature and increased maximum peak viscosity. The noodles containing ${\beta}$-glucan enriched fraction exhibited somewhat darker color and lower values in cooked weight, volume, moisture content, and cooking loss. From the textural properties measured by texture analyzer, the noodles with 30% barley flour and ${\beta}$-glucan enriched fraction were similar to 100% wheat noodle in springiness value and significantly higher in gumminess, hardness, and chewiness. The results of sensory evaluation indicated that barley flour or ${\beta}$-glucan enriched fraction at levels up to 30% could be substituted for wheat flour without seriously depressing noodle quality. Cooking of raw noodle with ${\beta}$-glucan enrichment slightly increased total, insoluble, and soluble ${\beta}$-glucan content.

• Journal of The Korean Society of Grassland and Forage Science
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• v.21 no.3
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• pp.137-144
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• 2001

The quality including in situ degradability in the rumen of Holstein of the orchardgrass silage added with apple pomace was investigated in this study. The amount of apple pomace added in different treatments were 0, 20, 40 and 60% respectively. With higher amount of addition of apple pomace to orchardgrass, ADF, NDF and crude ash contents decreased significantly (p<0.05). Crude protein contents in the silages (11.8- 12.9%) were similar to that of 100% orchardgrass silage. Moisture contents increased according to the higher proportion of apple pomace in the silages. On the contrary to moisture content, pH was lower in 40-60% addition of apple pomace (3.7-3.9) than that of 100% orchardgrass silage (4.7). However the contents of lactic acid (1.7-2.5%), acetic acid (1.3- 1.7%) and total organic acid (2.9-4.2%) significantly increased according to higher levels of addition of apple pomace compared to the respective values of 100% orchardgrass silage (1.1%, 0.6% 1.7%). In siru disappearance rates of dry matter and NDF in the rumen were significantly higher at the stages of incubation after 24h in 40-60% addition of apple pomace than in 100% orchardgrass silage. No statistical differences were observed with quickly degradable fraction (a) and slowly degradable fraction (b) in the disappearance rates of dry matter and NDF. However, fractional rate of disappearance (c) and effective degradability (ED, k=0.08) for dry matter and NDF were significantly higher in 20-60% addition of apple pomace as 0.0076-0.0079 and 0.0099-0.0130. and 39.3-41.7% and 18.4- 20.6% respectively than the respective values of 0.0054 and 0.0064, and 36.8 and 16.5% of 100% orchardgrass silage. (Key words : Orchardgrass silage. Apple pomace. Lactic acid, In Situ Degradability. Effective degradability)