• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.957-963
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• 1999

Effects of cryoprotectants on protein denaturation of soybean curd, tofu, during frozen storage were examined. A whole-coagulated non-press tofu was prepared by adding 2% of isolated soybean protein to soy milk in order to prevent loss of added cryoprotectants. The cryoprotectants added were glocose, glycerol, sorbitol, propylene glycol, and tripolyphosphate. The texture characteristics of soybean curds before and after frozen storage were measured by sensory evaluation and Texture analyzer, and the results were evaluated by response surface methodology (RSM). Glucose, glycerol, sorbitol, and sodium tripolyphosphate were effective as single cryoprotectant, and the mixtures of glucose and sodium tripolyphosphate, and sorbitol and propylene glycol were also effective in minimizing textural change during freezing. Overall, the mixture of cryoprotectants were more effective than single cryoprotectant. According to the RSM, the maximum effect of cryoprotectants in minimizing textural changes during freezing was obtained with the mixture of 2.1% glucose, 6.7% glycerol, 2.1% sorbitol, 0.4% propylene glycol, and 0.3% sodium tripolyphosphate. However, considering the sensory acceptability, the optimum use of cryoprotectants in frozen tofu was 1% glucose, 2% glycerol, 1% sorbitol, 0.2% propylene glycol, and 0.5% sodium tripolyphosphate.

• Proceedings of the Korean Nuclear Society Conference
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• 1996.05b
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• pp.233-240
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• 1996

Analyses of the viscous and end effects on electromagnetic (EM) pumps of annular linear induction type for the sodium coolant circulation in Liquid Metal Fast Breeder Reactors have been carried out based on the MHD laminar flow analysis and the electromagnetic field theory. A one-dimensional MHD analysis for the liquid metal flowing through an annular channel has been performed on the basis of a simplified model of equivalent current sheets instead of three-phase currents in the discrete primary windings. The calculations show that the developed pressure difference resulted from electromagnetic and viscous forces in the liquid metal is expressed in terms of the slip, and that the viscous loss effects are negligible compared with electromagnetic driving forces except in the low-slip region where the pumps operate with very high flow velocities comparable with the synchronous velocity of the electromagnetic fields, which is not applicable to the practical EM pumps. A two-dimensional electromagnetic field analysis based on an equivalent current sheet model has found the vector potentials in closed form by means of the Fourier transform method. The resultant magnetic fields and driving forces exerted on the liquid metal reveal that the end effects due to finiteness of the pump length are formidable. In addition, a two-dimensional numerical analysis for vector potentials has been performed by the SOR iterative method on a realistic EM pump model with discretely-distributed currents in the primary windings. The numerical computations for the distributions of magnetic fields and developed pressure differences along the pump axial length also show considerable end effects at both inlet and outlet ends, especially at high flow velocities. Calculations of each magnetic force contribution indicate that the end effects are originated from the magnetic force caused by the induced current ( u x B ) generated by the liquid metal movement across the magnetic field rather than the one (E) produced by externally applied magnetic fields by three-phase winding currents. It is concluded that since the influences of the end effects in addition to viscous losses are extensive particularly in high-velocity operations of the EM pumps, it is necessary to find ways to suppress them, such as proper selection of the pump parameters and compensation of the end effects.

• Applied Chemistry for Engineering
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• v.25 no.3
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• pp.262-267
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• 2014

SAGD (steam assisted gravity drainage) process is the most commonly used in-situ technology for the recovery of bitumen from oil sand. It was investigated that the effects of different additives on bitumen recovery rate from oil sand in SAGD process among many possible mechanisms studied throughout the study. Bitumen recovery from thin layer oil sand reservoirs was simulated by using an experimental SAGD apparatus with scale of 150:1. To improve the simulation accuracy of thin layer oil reservoir, we have attached geological model (GM). Oil sand was simulated by using a mixture of extra heavy oil and glass beads with a diameter of 1.5 mm. $CO_2$ was used as an additive and the evolution of steam chambers were closely monitored, and the effects of $CO_2$ as an additive was investigated. Two types of injection methods were tested; continuous ($cCO_2$-SAGD) and sequential interruption ($sCO_2$-SAGD) $CO_2$ injection. For the $sCO_2$-SAGD experiment, it was observed that the recovery rates and CSOR were efficiently improved control experiment from 60.2% to 69.3% and 7.1 to 6.0, respectively, whereas $cCO_2$-SAGD experiment decreased from 60.2% to 57.6% and 7.1 to 7.3.

• Fire Science and Engineering
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• v.18 no.1
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• pp.24-30
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• 2004

In this work the dynamic heat transfer occurring in a cable penetration fire stop system built in the firewall of nuclear power plants is three-dimensionally investigated to develop a test-simulator that can be used to verify effectiveness of the sealants. Here was carried out an experiment to observe the heat transfer in the cable penetration fire stop system made of DOW CORNING products. The dynamic heat transfer occurring in the fire stop system is formulated in a parabolic partial differential equation subjected to a set of initial and boundary conditions. And it was modeled, simulated, and analyzed. The simulation results were illustrated in three-dimensional graphics and were compared with experimental data. Through the simulations, it was shown clearly that the temperature distribution was influenced very much by the number, position, and temperature of the cable streams. It also was found that the dynamic heat transfer through the cable streams was one of the most dominant factors, and the feature of heat conduction could be understood as an unsteady-state process. It is certain that these numerical results are useful for making a performance-based design for the cable penetration fire stop system.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.40 no.6
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• pp.571-581
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• 2020

Vegetation affects water level change and flow resistance in rivers and impacts waterway ecosystems as a whole. Therefore, it is important to have accurate information about the species, shape, and size of any river vegetation. However, it is not easy to collect full vegetation data on-site, so recent studies have attempted to obtain large amounts of vegetation data using terrestrial laser scanning (TLS). Also, due to the complex shape of vegetation, it is not easy to obtain accurate information about the canopy area, and there are limitations due to a complex range of variables. Therefore, the physical structure of vegetation was analyzed in this study by reconfiguring high-resolution point cloud data collected through 3-dimensional terrestrial laser scanning (3D TLS) in a voxel. Each physical structure was analyzed under three different conditions: a simple vegetation formation without leaves, a complete formation with leaves, and a patch-scale vegetation formation. In the raw data, the outlier and unnecessary data were filtered and removed by Statistical Outlier Removal (SOR), resulting in 17%, 26%, and 25% of data being removed, respectively. Also, vegetation volume by voxel size was reconfigured from post-processed point clouds and compared with vegetation volume; the analysis showed that the margin of error was 8%, 25%, and 63% for each condition, respectively. The larger the size of the target sample, the larger the error. The vegetation surface looked visually similar when resizing the voxel; however, the volume of the entire vegetation was susceptible to error.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.17-31
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• 2022

Purpose: With the development of the Internet, consumers can quickly access the electronic word-of-mouth. Consumers seek to reduce uncertainty by referring to the opinions of other consumers about products and services when making purchase decisions. In the food service industry, evaluating a restaurant before an actual visitation is difficult. Therefore, electronic word-of-mouth is important to interact with the customer in restaurants. as it can be used as an exchange of information in which consumers participate and interact with other customers. This study was conducted to verify how online word-of-mouth characteristics (Consensus, Vividness, Neutrality) on attitudes and visit intention from the perspective of social exchange theory. And it was performed to verify the structural relationship between short-term visit intention, mid-term visit and long-term visit intention. Research design, data, and methodology: A survey was conducted on customers who have visited restaurants. Of a total of 312 responses, 306 responses were used, excluding insincere responses and missing values for factors analysis. SPSS 25.0 and AMOS 25.0 were used for statistical analysis, and hypothesis testing was conducted after verifying the validity and reliability of the questionnaire items. Result: The result of the analysis showed that, consensus and neutrality have a positive effect on attitude but not much on vividness. In addition, consensus, vividness, and neutrality have no effect on the short-term visit intention. Finally, the short-term visit intention has a positive effect on mid-term visit intention, and mid-term visit intention has a positive effect on long-term visit intention. Conclusions: Based on the results, this study suggested that it is necessary to have practical implications for marketing and monitoring restaurant reviews in consideration of the characteristics of electronic word-of-mouth. When managing electronic-word-of-mouth, it is necessary to manage the consensus and neutrality is essential to provide sufficient information about the restaurant. The focus should not only be on vividness, such as photos and videos. In addition, restaurants should also provide a good experience for first-time visitors as the short-term visit intention positively affects mid-term and long-term visit intention.