• Journal of the Korean Society of Marine Environment & Safety
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• v.3 no.2
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• pp.85-92
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• 1997

To determine an operational condition of an adhesion-type oil skimmer, it is important to estimate the withdrawal rate for a given driving velocity of the skimmer and material properties of the oil. As a theoretical model for this problem the formation of an oil film on a vertically driven flat plate is investigated. The previous steady-state analysis made in the field of coating industry are reviewed. These studies have been made under the assumptions of small Reynolds and capillary number, which is adequate for coating process but not for oil skimming. An alternative analysis based on the linear stability theory is made. Comparisons with the experimental results reveal that the stability analysis gives a correct estimation of the withdrawal rate for high capillary number at which the previous theory losses its validity.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.381-382
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• 2002

The Fluid film between the valve plate and the cylinder block was measured by use of a gap sensor and the mercury-cell slip ring unit under real working conditions. During the operating periods, experiments with discharge pressure, revolution speed, and valve geometry was carried out for the fluid film on the valve plate. To investigate the effect of the valve shape, we designed two valve plates each having a different shape; the first valve plate was a plane valve plate. while the second valve plate was a spherical valve plate. It was noted that these two valve plates observed different aspects of the fluid film characteristics between the cylinder block and the valve plate. The leakage flow rate and the shan torque were also investigated in order to clarify the difference between these two types of valve plates. From the results of this study. we found that the spherical valve plate estimated good fluid film patterns and performance more than the other valve plate in oil hydraulic axial piston pumps.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.421-426
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• 2016

Polylactic acid (PLA) is a biodegradable and renewable polymer, which represents a valuable alternative to plastic packaging films, often associated with environmental problems. In this study, we tested the suitability of PLA as a biodegradable packaging film and assessed the antimicrobial activity of lemongrass oil (LO), incorporated into the PLA film in different concentrations. To obtain the optimal physical properties for PLA films, tensile strength, elongation at break, and water vapor permeability were measured under different preparation conditions. In addition, the antimicrobial activity of the LO contained in the PLA film against Listeria monocytogenes was investigated by disc diffusion and viable cell count. Among all concentrations tested, 2% LO was the most suitable in terms of antimicrobial activity and physical properties of the PLA film. Based on these results, we used the PLA film containing 2% LO to pack pork sausages; after 12 d of storage at 4℃, the population of inoculated L. monocytogenes in the sausage samples wrapped with the PLA film containing 2% LO was reduced by 1.47 Log CFU/g compared with the control samples. Our data indicate that PLA films containing 2% LO represent a valuable means for antimicrobial sausage packaging.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.766-772
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• 2015

This research was conducted to investigate the effect of essential oil (EO) from Artemisia Princeps Pampanini on quality of tomato during storage. EO was extracted by steam distillation and diluted by 1 and 2%. Total phenolic contents and antioxidative activities of EO were analyzed. Tomato was packaged corrugated box covered with polypropylene (PP) film containing EO (1 and 2%) and then stored at room temperature for 10 days. During storage, appearance, weight loss rate, soluble solid contents, pH and a (redness) value were measured for tomato. Total phenolic contents of EO increased in a dose-dependence. The DPPH and ABTS radical scavenging activities also showed a concentration-dependent increase. The weight loss rate was lowest using the film packaged in 1% EO. During the storage period, soluble solid contents and pH increased in all treatments. The a value increased regardless of EO concentration in films. Especially, tomato packaged with EO film showed a lower a value than non EO-packaged ones. This result suggests that application of EO to film is effective for tomato quality preservation.

• Tribology and Lubricants
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• v.35 no.4
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• pp.244-266
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• 2019

The purpose of this study is to estimate the wear volumes of engine journal bearings operating at variable angular velocity of a shaft in the beginning of firing start-up cycle. To do this, first we find the potential region of wear scar on engine journal bearings where the applied bearing load and crank shaft velocity are variable. The potential wear regions are discovered by finding minimum oil film thickness at every crank angle existing below most oil film thickness scaring wear (MOFTSW) obtained based on the concept of the centerline average surface roughness. Then we calculate the wear volume from the wear depth and two wear angles decided by the magnitude of each film thickness lower than MOFTSW at every crank angle. The results show that the expected wear region is located at a few bearing angles after and/or behind the upper center of a big-end bearing and the lower center of a main bearing. And the real wear region is similar to the estimated wear region. Further we find that the wear scar on an engine journal bearing may occur at re-starting time after switch-off of a start motor especially under the condition of high oil temperature.

• Tribology and Lubricants
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• v.32 no.4
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• pp.132-139
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• 2016

The piston of a marine diesel engine works under severe conditions, including a combustion pressure of over 180 bar, high thermal load, and high speed. Therefore, the analyses of the fatigue strength, thermal load, clamping (bolting) system and lubrication performance are important in achieving a robust piston design. Designing the surface profile and the skirt ovality carefully is important to prevent severe wear and reduce frictional loss for engine efficiency. This study performs flexible multi-body dynamic and elasto-hydrodynamic (EHD) analyses using AVL/EXCITE/PU are performed to evaluate tribological characteristics. The numerical techniques employed to perform the EHD analysis are as follows: (1) averaged Reynolds equation considering the surface roughness; (2) Greenwood_Tripp model considering the solid_to_solid contact using the statistical values of the summit roughness; and (3) flow factor considering the surface topology. This study also compares two cases of skirt shapes with minimum oil film thickness, peak oil film pressure, asperity contact pressure, wear rate using the Archard model and friction power loss (i.e., frictional loss mean effective pressure (FMEP)). Accordingly, the study compares the calculated wear pattern with the field test result of the piston operating for 12,000h to verify the quantitative integrity of the numerical analysis. The results show that the selected profile and the piston skirt ovality reduce friction power loss and peak oil film pressure by 7% and 57%, respectively. They also increase the minimum oil film thickness by 34%.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.377-388
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• 2016

Objective of the present study is to investigate the effect of coated edible films with chitosan solutions enriched with essential oil (EO) on the chemical, microbial and sensory properties of Kashar cheese during ripening time. Generally, no differences were found in total aerobic mesophilic bacteria, streptococci and lactoccocci counts among cheeses but these microorganism counts increased during 60 and 90 d storage especially in C1 (uncoated sample) as compared with coated samples. Antimicrobial effectiveness of the films against moulds was measured on 30, 60, and 90 d of storage. In addition of fish EO into chitosan edible films samples were showed to affect significantly decreased the moulds (p<0.05) as 1.15 Log CFU/g in C4 (with fish oil (1% w/v) fortified chitosan film) on the 90^th d, while in C1 as 3.89 Log CFU/g on the 90^th d of ripening. Compared to other cheese samples, C2 (coated with chitosan film) and C4 coated cheese samples revealed higher levels of water-soluble nitrogen and ripening index at the end of storage. C2 coated cheese samples were preferred more by the panellists while C4 coated cheese samples received the lowest scores.

• Journal of Drive and Control
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• v.18 no.4
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• pp.84-90
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• 2021

Viscosity of hydraulic oils decreases due to loss reduction and efficiency increase of fluid power systems. However, low viscosity is not always appropriate due to the induction of large leakage and small lubricity. Therefore, a detailed study on the optimum viscosity of hydraulic oils is necessary. In this study, based on the thermohydrodynamic lubrication theory, numerical simulation was conducted using the slipper model of swashplate-type axial piston pumps and motors. The viscosity grades' (VG) effects of oils on power losses are mainly discussed numerically in fluid film lubrication, including changes in temperature and viscosity. The simulation results reveal that the flow rate increases and the friction torque decreases as VG decreases. The film temperature and power loss were minimised for a specific oil with a VG. The minimum conditions regarding the temperature and loss were different and closed. Under various operating conditions, the film temperature and power loss were minimised, suggesting that an optimum hydraulic oil with a specific VG could be selected for given operating conditions of pressure and speed. Otherwise, a preferable operating condition must be established to determine a specific VG oil.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.469-473
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• 2006

Film-forming yeasts generate an undesirable yeasty flavor in fermented vegetables such as kimchi in the presence of oxygen. Antimicrobial materials including garlic oil (GO), heated garlic (HG), and allyl alcohol (AA) were investigated for use as alternative natural food preservatives to inhibit the growth of film-forming yeasts in fermented vegetables. Using the fermentation of cucumber pickles as a model system, GO, HG, and AA were effective in preventing film formation at concentrations of 0.006, 3.0, and 0.02%, respectively. The effectiveness of HG in preventing the growth of a film yeast, Hansenula anomala, was not influenced by pH, while that of potassium sorbate, a typical anti-yeast food preservative, was highly dependent on pH. All tested materials were effective when added at the beginning of fermentation due to their negligible inhibitory activity toward lactic acid bacteria.

• Journal of the Korean Applied Science and Technology
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• v.39 no.6
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• pp.924-931
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• 2022

Undenatured castor oil and trimethylolpropane (TMP) were used to obtain bio-based water-based polyurethane. Isophorone diisocyanate (IPDI) was incorporated into the formulation to obtain a transparent film, and ethylenediamine (EDA) was used for chain extension. In order to measure the change in physical properties according to the contents of castor oil and TMP, each tensile strength, elongation, and abrasion resistance test was conducted. As the contents of castor oil and TMP increased, the tensile strength increased, the elongation decreased, and the surface hardened strongly as the respective contents increased.