• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.32 no.3
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• pp.102-110
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• 2004

A design code validated against the thermal analysis results of CFD and published RTE code for a regeneratively cooled combustion chamber has been developed. The major function of the code is to predict the regenerative cooling performance and stress of the chamber wall. Adopted are the empirical correlation for the evaluation of the heat transfer coefficient of hot gas and coolant, and theoretical formula for the fin effect of the channel rib. The hot-gas-side wall temperature from the present code shows 100 K difference at most compared to RTE results. It shows less than 10 % difference for the heat flux thrall through the chamber wall and hot-gas-side convective heat transfer coefficient. The major cause of the wall temperature difference is due to the underestimation of the fin effect of the channel rib.

• KIPS Transactions on Software and Data Engineering
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• v.8 no.9
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• pp.349-354
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• 2019

s programming education becomes more important in recent years, it is necessary to learn how the source code written by students reflects Object-Oriented(OO) concepts. We present a tool called the Round-Trip Translator(RTT) that transforms the Unified Modeling Language(UML) class diagram and Java source code to provide a web-based environment that provides real-time synchronization of UML and source code. RTT was created by improving existing RTE and is a tool for students who are learning OO concepts to understand how their UML or source code reflects the concepts that user intended. This study compares the efficiency and user- friendliness of RTT with the existing Round-Trip Engineering-based tools. The results show that students have improved understanding of OO concepts through UML and source code translation by using the RTT. We also found out that students were satisfied with the use of the RTT, which provides more efficient and convenient user interface than the existing tools.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.47 no.6
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• pp.73-79
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• 2010

The number of electronic embedded software in vehicle system is ever increasing for years. As a result, the electronic control units have been growing dramatically, and it is required to mutual link between these units. Due to separate API each and every embedded platform, it is difficult to develop and integrate in automotive industry. The AUTOSAR project consists suppliers and manufacturers, and the partnership is a standardized platform to establish and develop an industry standard. On the previous works, we implemented the RTE generated module design based on AUTOSAR architecture. This paper specifically focuses on the testing of the development tool that generates RTE source code. The result satisfied a need for a RTE requirements and AUTOSAR methodology in a vehicle applications.

• Journal of the Korean Society of Propulsion Engineers
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• v.10 no.2
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• pp.53-61
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• 2006

Axisymmetric numerical thermal analysis for a 3-dimensional regenerative cooling system in a rocket engine is carried out. To predict the accurate heat transfer with the stiff temperature distribution, several tests have been conducted for the grid size, the properties variation of the coolant and the combustion gas depending on temperature. The axisymmetric heat flux model is defined using fin efficiencies and is designed to be equivalent to the heat flux of the 3-dimensional coolant channel. For comparison purpose, the 1-dimensional analysis using Bartz equation is also conducted. The performance of the present model in predicting the cooling characteristics of a 3-dimensional regenerative cooling system is compared with the 3-dimensional results of RTE(Rocket Thermal Evaluation). It is found that the present method predicts much closer results to those of RTE code than 1-dimensional analysis.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.200-203
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• 2009

The risk ranking of food groups included the Korea Food Code is a potentially powerful means to prioritize food safety management strategies. Although the interest in risk ranking of food groups has been increasing worldwide, there was, until recently, no standard system in Korea for the risk ranking of food groups. This study was conducted to rank food groups using theoretically estimated comparative risk scores of 101 food groups included the Korea Food Code. These scores were estimated using the risk evaluation model, which focuses on 3 aspects, namely, exposure assessment, severity assessment, and consumption part. The results of this study revealed that the risk was the highest in the case of ready-to-eat (RTE) food items, followed by fish products and breads. Using this ranking system, we can identify the food with high risk scores and design risk management strategies targeted specifically at these items.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.348-354
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• 2017

Internationally different food safety regulation and standards could cause troubles in trade unless those are built on scientific knowledge. In this research, we monitored the microbial population and analyzed the results to determine the level of microbial contamination in foodstuffs using relatively new statistical analysis (microbiological sampling plan, International Commission on Microbiological Specification for Foods). The goal of this research falls on establishing entirely new standards for various food categories addressed in the Korean "Food Code". Targets for monitoring were indicator organisms (i.e. total aerobic count, coliform and Escherichia coli) and foodborne pathogens (i.e. Bacillus cereus, Staphylococcus aureus and Clostridium perfringens) in ready-to-eat (RTE) products. As the result of the monitoring, total aerobic count, coliform, E. coli, and B. cereus in RTE products were found at the mean values of 2.10 log CFU/g, -0.60 log CFU/g, -1.33 log CFU/g and -1.23 log CFU/g, respectively. S. aureus was detected with the level of -1.35 log CFU/g only in fresh-cut food, while C. perfringens was -1.37 log CFU/g only in ready-to-cook food. Other samples did not have any food borne pathogens. Total aerobic count, B. cereus, S. aureus and C. perfringens satisfied the Food Code (the MFDS). On the basis of the analysis, we proposed a draft of microbial criteria for RTE products.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.10
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• pp.3371-3380
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• 1996

Low resolution spectral modeling of water vapor is carried out by applying the weighted-sum-of-gray-gases model (WSGGM) to a narrow band. For a given narrow band, focus is placed on proper modeling of gray gas absorption coefficients vs. temeprature relation used for any solution methods for the Radiative Transfer Equation(RTE). Comparison between the modeled emissivity and the "true" emissivity obtained from a high temperatue statistical narrow band parameters is made ofr the total spectrum as well as for a few typical narrow bands. Application of the model to nonuniform gas layers is also made. Low resolution spectral intensities at the boundary are obtained for uniform, parabolic and boundary layer type temeprature profiles using the obtained for uniform, parabolic and boundary layer type temperature profiles using the obtained WSGGM's with 9 gray gases. The results are compared with the narrow band spectral intensities as obtained by a narrow band model-based code with the Curtis-Godson approximation. Good agreement is found between them. Local heat source strength and total wall heat flux are also compared for the cases of Kim et al, which again gives promising agreement.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.39-44
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• 2011

This study was carried out to examine microbiological contamination of ready-to-eat products and to propose a draft-standard and specifications according to food types. RTE foods were classified into 6 groups including fish products, meat products, breads, rices, salads, and fresh cut foods. The prevalence rates of pathogens detected from all samples were compared among food categories. The pH ranges for all RTE samples were between 3.8 and 7.3. Total aerobic cell counts ranged from 2 to 6 log CFU/g. Bread, rice and fresh-cut foods showed significantly higher counts, which ranged above 4.0 log CFU/g among the samples. Two kinds of rice were above the level of the KFDA Food Code standard for Eschrichia coli. The prevalence rate of E. coli in the rice was 6.7%. For Staphylococcus aureus, one fish product and one bread-product had levels above 2 log CFU/g. Bacillus cereus counts for all samples were below the level of 3 log CFU/g. Listeria monocytogenes was not detected in the samples. Therefore, these data suggest that the primary microbial hazard factors for ready-to-eat foods and risk assessments should focus on E. coli, S. aureus, and B. cereus.