• Advances in materials Research
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• 제5권1호
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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.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 가을 학술발표회 논문집
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• pp.641-646
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• 2001

In early-age concrete, volumetric deformations due to thermal expansion and moisture transfer are restrained by various boundary conditions, and then restraint stresses occur in proportion to developed stiffness. With increase of the age, these stresses are gradually relieved by significant relaxation behavior of early-age concrete. Therefore, it is necessary to consider the stress relaxation in order to analyze the behavior of early-age concrete more accurately. In this paper, we propose a unified algorithm which combines a relaxation model with hydration model, heat conduction model, micropore structure formation model, moisture diffusion model and mechanical properties development model and develop a finite element program based on the algorithm. The program is applied to evaluate stress development if a temperature-stress test machine (TSTM) specimen and a massive concrete structure, and then validity of the program is discussed and evaluated.

• Food Science and Biotechnology
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• 제17권2호
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• pp.319-323
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• 2008

Mutant rice cv. Goami2 (G2) and Baegjinjoo (BJJ) derived from a high-quality japonica rice cv. Ilpumbyeo (IP) were extruded under different feed moisture (20 and 30%) and barrel temperature (90, 110, and $130^{\circ}C$). Increasing feed moisture at fixed barrel temperature increased extrudate density (ED) in IP and BJJ. Whereas, G2 showed a varied ED depending on extrusion conditions; increasing barrel temperature decreased the ED of G2 extrudate with low feed moisture, but increased with high moisture. Results indicated a positive barrcl temperature effect on volume expansion in IP and G2, but a negative effect on 811, probably due to shrinkage of expanded products containing low-amylose contents. A significant increase of water absorption was found in G2 and BJJ extruded flour, while an increase of water solubility in those from IP. Non-digestible carbohydrates measured by total dietary fiber (TDF) indicated that extrusion increased slightly TDF in IP and BJJ extrudates, but decreased in G2 products, which might be variety-dependent.

• 대기
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• 제32권4호
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• pp.277-295
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• 2022

The global weather prediction model, Korean Integrated Model (KIM), has been in operation since April 2020 by the Korea Meteorological Administration. This study assessed the performance of heat waves (HWs) in Korea in 2020. Case experiments during 2018-2020 were conducted to support the reliability of assessment, and the factors which affect predictability of the HWs were analyzed. Simulated expansion and retreat of the Tibetan High and North Pacific High during the 2020 HW had a good agreement with the analysis. However, the model showed significant cold biases in the maximum surface temperature. It was found that the temperature bias was highly related to underestimation of downward shortwave radiation at surface, which was linked to cloudiness. KIM tended to overestimate nighttime clouds that delayed the dissipation of cloud in the morning, which affected the shortage of downward solar radiation. The vertical profiles of temperature and moisture showed that cold bias and trapped moisture in the lower atmosphere produce favorable conditions for cloud formation over the Yellow Sea, which affected overestimation of cloud in downwind land. Sensitivity test was performed to reduce model bias, which was done by modulating moisture mixing parameter in the boundary layer scheme. Results indicated that the daytime temperature errors were reduced by increase in surface solar irradiance with enhanced cloud dissipation. This study suggested that not only the synoptic features but also the accuracy of low-level temperature and moisture condition played an important role in predicting the maximum temperature during the HWs in medium-range forecasts.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2002년도 봄 학술발표회 논문집
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• pp.329-336
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• 2002

The earth structures and in-ground LNG tank, and buildings can be constructed with using artificial freezing method on the reclaimed land. In this study, upon freezing a saturated soil in a closed-system from the top, a considerable pressure was developed. The pressure is the result of the surface energy of a curved ice-water interface. The most significant of these parameters will have the greatest effect on the classification. In order to establish frost-susceptibility criteria based on frost heaving expansion pressure, more soils have to be tested. This study was initiated to investigate the soils frost heaving expansion pressure and moisture characteristics resulting from freezing and freezing-thawing cycle process. Weathered granite soils, sandy soil, sandy soil were used in the laboratory freezing test subjected to thermal gradients under closed- systems.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 봄학술 발표회 논문집(II)
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• pp.357-360
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• 2005

This research investigates the drying shrinkage of non-sintering cement(NSC) matrix added phosphogypsum(PG) and waste lime(WL) to granulated blast furnace slag(GBFS) as sulfate and alkali activators with various curing condition. The experimental results are follow: When the moisture is fully supplied at the early curing age, there is effect which carries out abundant generation of the ettringite which is an expansion nature mineral, and compensates for contraction with a chemical prestress concept.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1407-1414
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• 2014

쌀가루, 고아밀로오스 전분, 분리대두단백, 설탕 및 소금을 첨가하여 feed 수분함량 19~23%, screw speed 200~400 rpm, feed rate 43.6 kg/hr 조건에서 제조한 쌀 스낵의 이화학적 특성을 분석한 결과는 다음과 같다. 쌀 스낵의 bulk density는 0.06~0.21, apparent density는 0.55~0.65 정도로 나타났고, feed 수분함량이 많을수록, screw 속도가 감소할수록 증가하는 경향을 보였다. 쌀 스낵의 팽화율은 density와는 반대로 feed 수분함량이 낮을수록, screw 속도가 증가할수록 증가하였다. 쌀 스낵의 WAI는 feed 수분함량이 많을수록, screw 속도가 감소할수록 증가한 반면, WSI는 WAI와는 반대의 경향을 나타냈다. 쌀 스낵의 breaking strength는 feed 수분함량이 증가할수록, screw 속도가 감소할수록 증가하였다. 쌀 스낵의 색도 중 L값은 feed 수분함량 19%, 21%에서는 screw 속도가 증가할수록 L값은 낮았으나, feed 수분함량 23%에서는 screw 속도에 따른 유의적인 차이는 없었다. a, b값은 feed 수분함량 19%에서는 screw 속도가 증가함에 따라 높아졌다. 쌀 스낵의 x-ray 회절도는 feed 수분함량이 낮을수록, screw 속도가 높을수록 회절강도가 낮게 나타났고, feed 수분함량 19%, 21%, screw 속도 300 및 400 rpm에서는 V 도형의 특징을 나타냈다. 쌀 스낵의 내부 단면구조는 feed 수분함량이 많을수록, screw 속도가 낮을수록 기공의 생성이 잘 되지 않았고 세포벽이 두껍게 나타났다.

• 한국수산과학회지
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• 제15권4호
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• 폴리머
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• 제36권3호
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• pp.275-280
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• 2012

Pyromellitic dianhydride(PMDA), 3,3'-4,4'-benzopenonetetracarboxylic dianhydride(BPDA) 그리고 $p$-phenylenediamine($p$-PDA)와 함께 1,4-bis(4-aminophenoxy)benzene(1,4-APB)와 2,2-bis[4-(4-aminophenoxy)phenyl]hexafluoropropane(HFBAPP)를 각각 이용하여 폴리아믹산을 합성하였고, 이를 열적 이미드화 공정을 통하여 폴리이미드 필름을 제조하였다. 제조된 필름은 퓨리에 변환 적외선 분광기(FTIR), 열 중량 분석기(TGA), 열 기계 분석기(TMA), 동 역학적 거동 분석기(DMA), 그리고 만능 인장 시험기(UTM) 등을 이용하여 화학 구조 및 열적 기계적 특성을 조사하였다. 1,4-APB와 HFBAPP의 조성이 증가함에 따라 열적 기계적 물성과 흡습률이 낮아지는 경향을 나타내었고, 동박과 비슷한 열팽창계수(CTE)를 가진 폴리이미드 필름의 경우 HFBAPP를 이용한 필름이 1,4-APB를 이용한 필름보다 향상된 열적 특성과 낮은 흡습률 결과를 나타내었다. 이와 같이 본 연구에서 합성된 폴리이미드 필름은 유연성 회로 기판의 flexible copper clad laminates(FCCL)를 위한 기본 필름으로 적용할 수 있을 것으로 판단된다.

• 한국수산과학회지
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• 제27권1호
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• pp.13-26
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• 1994

본 연구에서는 우리나라의 연근해에서 생산되는 해조류를 이용하여 압출 성형물을 제조하기 위하여 단축스쿠류 압출성형기를 이용, corn grits에 미역 분말을 첨가하여 압출성형시켰을 때 일어나는 이화학적 특성변화를 반응표면 실험계획법에 의하여 분석하였다. 미역분말을 첨가한 corn grits압출성형물의 이화학적 측정치인 각 종속변수들간의 단순상관관계를 보면 밀도는 팽화율, 명암도, 파단강도는 수분용해 지수, 명암도, 수분흡수지수는 수분용해도지수에서 유의차를 나타내었다. 독립변수인 수분함량($15{\sim}21\%$), 미역분말함량($10{\sim}30\%$) 및 토출구온도($95{\sim}115^{\circ}C$)의 주어진 범위에서 각 종속변수인 이화학적 특성에 대한 영향을 3차원 반응표면 회귀분석을 하였을 때, 팽화율은 수분함량이 감소하고 토출구 온도가 증가할 때 증가하였으며, 밀도는 수분함량과 미역분말함량이 증가함에 따라 증가하는 것으로 나타났다. 파단강도는 수분함량과 미역분말함량이 증가함에 따라 증가하는 것으로 나타났다. 파단강도는 수분함량이 증가함에 따라 증가하는 반면, 미역분말함량에 따라서는 감소하는 경향이었다. 수분용해도지수는 수분함량이 증가할수록 증가하는 경향으로 나타났고, 명암도는 대체로 미역함량이 증가함에 따라 감소하는 경향을 보여주었다.