• Journal of Advanced Marine Engineering and Technology
• /
• v.37 no.8
• /
• pp.816-821
• /
• 2013

This paper reports numerical study results with respect to the thermal performance of various hybrid fins (HFs) and a pin fin (PF) passively cooled under natural convection state. Investigated HFs are a basic hybrid fin (BHF), a hollow hybrid fin (HHF), and a solid hybrid fin (SHF). CFD models for both HFs and the PF have been developed to explore their thermal performance under various heat dissipations. Thermal performances of fins have been analyzed by quantifying array-based heat transfer coefficients, $h_a$, and mass-based heat transfer coefficients, $h_m$, for each fin. Study results show that $h_a$ of the SHF is 23% greater than that of the PF. $h_m$ of the HHF is found to be even 140% greater than that of the PF, and the HHF is found to be 40% better than the BHF in terms of the mass-based performance, $h_{m{\cdot}}$.

• Microbiology and Biotechnology Letters
• /
• v.45 no.4
• /
• pp.316-321
• /
• 2017

Hyperthermal acid hydrolysis pretreatment of Eucheuma denticulatum was carried out using 12% (w/v) seaweed slurry and 90 mM $H_3PO_4$ at $150^{\circ}C$ for 10 min. The use of Candida lusitaniae with adaptive evolution was evaluated for ethanol fermentation. The levels of ethanol production by separate hydrolysis and fermentation (SHF) at 72 h with non-adapted and adapted C. lusitaniae were 10.1 g/l with ethanol yield ($Y_{EtOH}$) of 0.23, and 18.1 g/l with $Y_{EtOH}$ of 0.45, respectively. Adaptive evolution was employed in this study to improve the efficiency of ethanol fermentation. Development of the SHF process could enhance the overall ethanol fermentation yields of the red seaweed E. denticulatum.

• KSBB Journal
• /
• v.28 no.6
• /
• pp.366-371
• /
• 2013

Ethanol productions were performed by separate hydrolysis and fermentation (SHF) and simultaneous saccharification and fermentation (SSF) processes using seaweed, Enteromorpha intestinalis (sea lettuce). Pretreatment conditions were optimized by the performing thermal acid hydrolysis and enzymatic hydrolysis for the increase of ethanol yield. The pretreatment by thermal acid hydrolysis was carried out with different sulfuric acid concentrations in the range of 25 mM to 75 mM $H_2SO_4$, pretreatment time from 30 to 90 minutes and solid contents of seaweed powder in the range of 10~16% (w/v). Optimal pretreatment conditions were determined as 75 mM $H_2SO_4$ and 13% (w/v) slurry at $121^{\circ}C$ for 60 min. For the further saccharification, enzymatic hydrolysis was performed by the addition of commercial enzymes, Celluclast 1.5 L and Viscozyme L, after the neutralization. A maximum reducing sugar concentration of 40.4 g/L was obtained with 73% of theoretical yield from total carbohydrate. The ethanol concentration of 8.6 g/L of SHF process and 7.6 g/L of SSF process were obtained by the yeast, Saccharomyces cerevisiae KCTC 1126, with the inoculation cell density of 0.2 g dcw/L.

• Transactions of Materials Processing
• /
• v.28 no.1
• /
• pp.15-20
• /
• 2019

The superplastic forming/diffusion bonding process has been developed to fabricate a core frame structure with joint nodes out of tubes, for the development of a titanium high performance bicycle. The hydroforming process has been applied for bulging of a tube in the superplastic condition before, and during the diffusion bonding process. In this experiment, a commercial Ti-3Al-2.5V tube was selected as raw material for the study. The forming experiment has been performed using a servo-hydraulic press with a capacity of 200 ton. Next, nitrogen gas was used to acquire necessary pressure for the bulging and bonding of the tubes to fabricate the joint nodes. The pertinent processing temperature was $870^{\circ}C$ for the superplastic hydroforming/diffusion bonding (SHF/DB) process, using the Ti-3Al-2.5V tube. The bonding quality and the progress of bulging and diffusion bonding have been observed by the investigation of the joining interfaces at the cross section of the joint structure. The control of the nitrogen pressure throughout the SHF/DB process, was an important factor to avoid any significant defects in the joint structure. The whole progress stage of the diffusion bonding could be observed at a joint interface. A core structure with 5 joint nodes to manufacture a titanium bicycle could be obtained in a SHF/DB process.

• Korean Journal of Agricultural Science
• /
• v.43 no.4
• /
• pp.641-649
• /
• 2016

This study was conducted to evaluate the yield of bio-ethanol produced by separate hydrolysis and fermentation (SHF) with the pretreated rapeseed straw (RS) using crude enzyme of Cellulomonas flavigena and Saccharomyces cereviase. Crude enzyme of C. flavigena showed enzymatic activity of 14.02 U/mL for CMC 133.40 U/mL, for xylan 15.21 U/mL, for locust gum and 15.73 U/mL for rapeseed straw at pH 5.0 and $40^{\circ}C$, respectively. The hemicellulose contents of RS was estimated to compromise 36.62% of glucan, 43.20% of XMG (xylan + mannan + galactan), and 2.73% of arabinan by HPLC analysis. The recovering ratio of rapeseed straw were investigated to remain only glucan 75.2% after 1% $H_2SO_4$ pretreatment, glucan 45.44% and XMG 32.13% after NaOH, glucan 44.75% and XMG 5.47% after $NH_4OH$, and glucan 41.29% and XMG 41.04% after hot water. Glucan in the pretreatments of RS was saccharified to glucose of 45.42 - 64.81% by crude enzyme of C. flavigena while XMG was made into to xylose + mannose + galactose of 58.46 - 78.59%. Moreover, about 52.88 - 58.06 % of bio-ethanol were obtained from four kinds of saccharified solutions by SHF using S. cerevisiae. Furthermore, NaOH pretreatment was determined to show the highest mass balance, in which 21.22 g of bio-ethanol was produced from 100 g of RS. Conclusively, the utilization of NaOH pretreatment and crude enzyme of Cellulomonas flavigena was estimated to be the best efficient saccharification process for the production of bio-ethanol with rapeseed straw by SHF.

• Journal of Korean Society of Environmental Engineers
• /
• v.32 no.6
• /
• pp.609-614
• /
• 2010

In the present study, bioethanol was produced using batch style reactor from food wastes which has organic characteristics. Pretreatment was required to reduce its particle size and produce fermentable sugar. Two different enzymes such as carbohydrase and gulcoamylase were tested for saccharification of food waste. The efficiency of carbohydrase saccharification (0.63 g/g-TS) has shown higher than glucoamylase saccharification(0.42 g/g-TS). Saccharomyces cerevisiae produced bioethanol via separate hydrolysis & fermentation (SHF) method and simultaneous saccharification fermentation (SSF) method. The production amount of bioethanol was 0.27 g/$L{\cdot}hr$ for SHF and 0.44 g/$L{\cdot}hr$ for SSF.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.13 no.3
• /
• pp.503-508
• /
• 2018

This study describes the design and implementation of EGSE for Digital Satellite Communication. The EGSE is a equipment that evaluates digital satellite communication and requires precise and accurate measurement. EGSE consists of a PLDIU and IIU(Instrument Interface Unit), Up/Down converter for SHF band, Modems to verify the Digital Satellite Communication. The EGSE was used for performance verification and space environment test such as thermal vacuum after developing digital satellite communication.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.24 no.6A
• /
• pp.864-870
• /
• 1999

A key difference between a tactical military and commercial satcom system is that the military system is expected to provide a service in the presence of ECM threats such as jamming. In this paper, we analyzed the three different type of link system applicable to the military satellite and directly compared to each system in order to find system performance according to the maximum jammer power. For the analysis, we modeled and simulated the SHF satellite system based on uplink jamming. From the results, it is found for each different type of link the maximum jammer power that can be tolerated with link operating at its suggested nominal rate. Also, we studied to the survivability level against the jamming condition through the performance comparison in shipborne and portable terminal consistent with frequency.

• KSBB Journal
• /
• v.28 no.5
• /
• pp.282-286
• /
• 2013

The seaweed, Gelidium amansii, was fermented to produce bioethanol. Optimal pretreatment condition was determined as 94 mM $H_2SO_4$ and 8% (w/v) seaweed slurry at $121^{\circ}C$ for 60 min. The mono sugars of 40.4 g/L with 67% of conversion from total carbohydrate of 60.6 g/L with 80 g dw/L G. amansii slurry were obtained by thermal acid hydrolysis pretreatment and enzymatic saccharification. G. amansii hydrolysate was used as the substrate for ethanol production by Kluyveromyces marxianus KCTC 7150 and Candida tropicalis KCTC 7212 using 5L fermentor. The ethanol productions by K. marxianus KCTC 7150 and C. tropicalis KCTC 7212 were 17.8 g/L with $Y_{EtOH}$ of 0.48 at 120 h and 19.3 g/L with $Y_{EtOH}$ of 0.50 at 120 h, respectively.

• Culinary science and hospitality research
• /
• v.14 no.1
• /
• pp.11-20
• /
• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.