• Title/Summary/Keyword: Nose Cap

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Design and Evaluation of Opening Devices of Separable Nose Cap (노즈캡 분리장치 성능 연구)

  • Kang, ChoonGil;Lee, DongMin;Park, GeunSoo
    • Journal of the Korea Institute of Military Science and Technology
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    • v.18 no.2
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    • pp.101-108
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    • 2015
  • In this paper, we have proposed a separable nose cap and its opening device to protect a seeker's window from aerodynamic heating and to decrease the drag force on missile body. The nose cap should be promptly deployed to secure the view field of seeker when it is needed. This cap consists of two nose cap structures and separation devices such as pyro puller and pusher. The performance of pyro puller was fully verified through analyses and several kinds of operating tests. We can obtain a sufficient confidence level of the pyro puller through many operating tests under various environments.

Analysis of Off-flavor Generated from a Polyethylene Terephthalate Water Bottles and Caps by Using an Electronic Nose (MS-전자코를 사용한 페트(polyethylene terephthalate) 생수병과 뚜껑의 이취 이행 분석)

  • Han, Hyun Jung;Park, Su Won;Jung, Hyo Yeon;Kim, Jung Sun;Dong, Hyemin;Noh, Bong Soo
    • Korean Journal of Food Science and Technology
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    • v.47 no.4
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    • pp.425-430
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    • 2015
  • The objective of the study was to investigate the off-flavor generated from PET water bottles and their caps by using a mass spectrometry-based electronic nose. The ion fragment data obtained from the electronic nose were used for discriminant function analysis (DFA). In the case of increased concentrations of the contamination of water, the off-flavor pattern depended on the discriminant function second score instead of the discriminant function first score. To identify the cause of off-flavor in polyethylene terephthalate (PET) bottled water, the PET bottle and its cap were analyzed by DFA. The results showed that the cap generated more volatile compounds than the bottle or mineral water did. The substances causing the off-flavor were predicted to be 2,4-di-tert-butylphenol (2,4-DTBP), nonanal, and decanal when the main peak of the mass spectrum was compared with the major ion fragments of the electronic nose. Thus, using this method, we could determine whether the PET water bottle was contaminated and whether the off-flavor resulted from contamination of the bottle cap.

Quality characterization of gamma-irradiated fresh oyster mushrooms (Pleurotus ostreatus) during low temperature storage

  • Akram, Kashif;Ahn, Jae-Jun;Kwon, Joong-Ho
    • Current Research on Agriculture and Life Sciences
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    • v.30 no.1
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    • pp.51-59
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    • 2012
  • Fresh oyster mushrooms (Pleurotus ostreatus) were gamma-irradiated at 0, 1, 2, and 3 kGy. The effects on various quality attributes were determined during storage at $5{\pm}1^{\circ}C$. Color changes were more prominent in the cap region than the stem part. At the start of storage increase of Hunter's L-value (lightness) was observed in the caps of 2 and 3 kGy-irradiated samples. The L-value was higher in the all irradiated samples during storage. The trend was different in the case of stem region, where L-value decreased upon irradiation, but remained high throughout storage. The ${\alpha}$-value declined, whereas the b-value increased following irradiation. Irradiation showed a dose-dependent effect on the firmness, which was clearer during storage, but the samples irradiated at 1 kGy maintained an overall better texture than other irradiated samples. The weight loss was also higher in the all irradiated samples during storage. The samples irradiated at 1 kGy showed good physical appearance without any fungal attack at the end of storage; however color change in cap region was quite apparent. The ultra-structural drastic effect of irradiation was understandable using scanning electron microscopy. E-nose analysis demonstrated a clear change in the volatile profiles of all irradiated samples. Although the effect of irradiation on quality characteristics was quite clear but the all irradiated samples were free from fungal attack that was observed in the case of control sample.

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Aerodynamic Heating Analysis and Flight Test of KSR-III Rocket (KSR-III 공력가열 해석 및 비행시험)

  • Kim, Seong-Lyong;Lee, Jun-Ho;Kim, In-Sun;Cho, Kwang-Rae
    • Journal of the Korean Society for Aeronautical & Space Sciences
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    • v.32 no.8
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    • pp.54-63
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    • 2004
  • The inner surface temperatures of the KSR-III Sounding Rocket launched at 29th November 2002 were measured in the flight test, and the aerodynamic heating rate and outer surface temperature were calculated. The used program is the MINIVER code, which calculate the boundary layer equation based on the theoretical analysis, and its calculation is simulated on the flight time histories. The analysis considered the inner surface heat transfer with one dimensional solid heat conduction. The results showed that the major interior heat transfer is the radiation heat transfer, and the maximum outer surface temperature due to aerodynamic heating reached to $223^{\circ}C$ at fin and the maximum heating rate is about $133kW/m^2$ at nose cap. The whole analysis proved that the surface temperature remained below the allowable temperature, and the KSR-III thermal design satisfies the thermal environmental conditions.