• 마이크로전자및패키징학회지
• /
• 제9권2호
• /
• pp.49-54
• /
• 2002

Poly-Si/$SiO_2$/Si 하부기판구조 위에 Co 금속을 E-beam evaporation 방식으로 증착하고 급속 열처리 방식을 통해 프린터 heater용 코발트실리사이드 박막을 형성하였다. 급속열처리 온도 (600~$900^{\circ}C$)와 시간 (20~40초)을 변수로 하여 코발트실리사이드의 결정상 및 성분분포를 조사하였다. 또한 제작된 박막의 면저항과 결정특성 분석을 통해 고온에서의 열적 안정성을 확인하였다. $800^{\circ}C$ 온도에서 20초간 급속열처리한 경우 면저항이 약 $0.8 \Omega /\Box$ 인 안정한 $CoSi_2$ 결정상의 코발트실리사이드 박막이 얻어졌다. 그러나 $700^{\circ}C$ 이하의 온도에서는 결정상의 변화에 따라 코발트실리사이드 박막의 면저항이 급격히 증가하였다. 코발트실리사이드 박막의 온도저항계수는 약 $0.0014/^{\circ}C$ 값을 나타내었으며, 프린터 발열체로 응용가능함을 확인 할 수 있었다.

• 한국식생활문화학회지
• /
• 제17권4호
• /
• pp.363-376
• /
• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• Journal of the Korean Wood Science and Technology
• /
• 제29권4호
• /
• pp.16-24
• /
• 2001

함수율은 목재의 효율적인 가공을 위한 기본적인 정보 중에서 가장 중요한 것의 하나이다. 그러나 기존의 열풍식 전건법으로는 수 시간에서 수일이 소요될 정도로 매우 긴 시간이 소요되므로 산업현장에서 적용하기에는 불편하다. 본 연구에서는 가정용 마이크로웨이브 오븐을 응용하여 수 분~수십 분내에 목재 시편의 함수율을 전건법에 의해 측정할 수 있는 기술을 개발하고자 하였다. 국산 3수종에 대하여 마이크로웨이브-전건실험을 수행한 결과 일반 열풍식 전건법에 비하여 전건시간을 1/7~1/10 수준으로 크게 줄일 수 있었고 일반 열풍식 전건법 과 비교하여 전건상태에서 0.1~0.2 g 정도의 편차만 나타내어 함수율 및 전건무게를 신속하고 정확하게 얻을 수 있도록 해주므로써 효율적인 목재건조를 수행하는데 도움이 될 것으로 기대된다.

• 한국환경과학회지
• /
• 제30권3호
• /
• pp.245-255
• /
• 2021

In this study, we evaluated the effect of the type of sewage sludge (digested, non digested) on drying efficiency according to the polymer injection rate. The drying characteristics were shown using a near-infrared ray (NIR) and a microwave. As a result of the drying characteristics with NIR at a polymer dose ratio of 8%, the heating up period is up to 6 minutes after the start of the drying experiment. Afterwards, the constant rate drying period of the digested sludge (A, C and G sites) was 6 minute → 18 minute, showing a rapid decrease in moisture. On the other hand, non digested sludge (B, D, E, F, H, I, J and K sites) showed gradual drying characteristics compared to digested sludge until complete drying (10%). As the polymer dose ratio of 10% and 12%, the heating up period for digested sludge is up to 6 minute after the start of the experiment. Afterwards, the constant rate drying period of the digested sludge was 6 minute → 20 minute, showing a rapid decrease in moisture. On the other hand, the heating up period of non digested sludge was up to 10 minute after the start of the experiment, and the constant rate drying period was 10 minute → 22 minute, which was shorter than digested sludge. As a result of the drying characteristics with microwave at a polymer dose ratio of 8%, 10% and 12%, the constant rate drying period the digested sludge was 4 minute → 20~22 minute, showing a rapid decrease in moisture. On the other hand, non digested sludge of the constant rate drying period was 4 minute → 22~30 minute, which was longer than digested sludge.

• 소성∙가공
• /
• 제16권1호
• /
• pp.20-24
• /
• 2007

Polypropylene substrate with hair-like nano features(aspect $ratio{\sim}10$) on the surface is fabricated by injection molding process. Pure aluminum plate is anodized to have nano pore array on the surface and used as a stamper for molding nano features, The size and the thickness of the stamper is $30mm{\times}30mm$ and 1mm. The fabricated pore is about 120nm in diameter and 1.5 um deep. For molding of a substrate with nano-hair type of surface features, the stamper is heated up over $150^{\circ}C$ before the filling stage and cooled down below $70^{\circ}C$ after filling to release the molded part. For heating the stamper, stamper itself is used as a heating element by applying electrical power directly to each end of the stamper. The stamper becomes cooled down without circulation of coolant such as water or oil. With this new stamper heating method, nano hairs with aspect ratio of about 10 was successfully injection molded. We also found the heating & cooling process of the stamper is good for releasing of molded nano-hairs.

• 한국식생활문화학회지
• /
• 제17권2호
• /
• pp.197-213
• /
• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• 한국산학기술학회논문지
• /
• 제16권8호
• /
• pp.5074-5081
• /
• 2015

플라스틱 제품의 휨을 개선하기 위한 방법은 사출성형 공정에서 일어나는 불균일한 냉각을 균일하게 만들어 플라스틱 제품의 잔류응력을 제거하는 방법이다. 본 연구는 균일한 냉각을 위하여 펠티에 소자를 사용하여 급속가열 냉각 장치를 개발하였다. 급속냉각 가열 장치(RCHD)를 제작하여 전통적인 수냉 장치(TWCD)방식과 급속냉각 가열 장치방식에 따른 휨을 비교 분석하였고, 비결정성 수지인 ABS 수지를 사용하였다. 사출성형 조건인 보압시간, 금형온도, 냉각시간, 보압에 따라 휨의 변화량을 측정 비교하였고, 비결정성 ABS 수지에서 급속가열 냉각 장치 냉각방식이 전통적인 수냉방식 보다 휨이 더 적게 발생하고, 위의 결과들로 보아 조금 더 균일하게 냉각되는 것을 알 수 있었다. ABS 폴리머의 분포 상태를 SEM 사진을 통해서 확인하였다. 전통적인 수냉방식은 폴리머의 분포상태가 조밀하게 분포되어 있고, 급속냉각 가열 방식은 전통적인 수냉방식 보다 넓게 분포되어 있었다. 이것은 냉각이 균일하게 이루어지고, 금형의 온도가 서서히 진행되면서 폴리머의 입자가 커지게 되는데, 이것은 내부응력이 줄어든 것을 의미한다.

• 한국공작기계학회:학술대회논문집
• /
• 한국공작기계학회 2002년도 추계학술대회 논문집
• /
• pp.504-507
• /
• 2002

Glass fiber reinforced PET (Poly-Ethylene-Terephthalate) matrix composite was manufactured by rapid press consolidation technique as functions of temperature, pressure and time in pre-heating, consolidation and solidification stages. The optimal manufacturing conditions for this composite were discussed based on the void content, tensile, interlaminar shear, and impact properties. A tensile test was attempted to investigate the mechanical properties of the composite. It is found that the level of crystallinity and microstructure affects on the tensile properties substantially.

• 동력기계공학회지
• /
• 제20권6호
• /
• pp.20-26
• /
• 2016

For power electronic devices, the thermal energy density per unit volume has seen a rapid increase in recent years, owing to the miniaturization and dense integration of electronic components, as well as the continuous development in performance and function. This research examined the validity and reliability of a thermal safety model for managing the heating conditions of TRIAC electronic components. Among the electronic components of a PCB, these can be considered as a heat source. Using the model, the heating conditions of TRIAC components were maintained at their design target levels in the process of developing an LMT motor drive board. In addition, the heating characteristics of the entire PCB were analyzed to verify its thermal safety. Finally, the reliability and validity of the thermal safety model for maintaining the heating conditions of the TRIAC electronic elements at adequate levels was verified using a numerical analysis method.

• 한국식품조리과학회지
• /
• 제1권1호
• /
• pp.8-17
• /
• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.