• International Journal of Naval Architecture and Ocean Engineering
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• 제8권5호
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• pp.475-486
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• 2016

Four-rotor dish-shaped unmanned underwater vehicles (FRDS UUVs) are new type underwater vehicles. The main goal of this paper is to develop a quick method to optimize the design of hydraulic support landing platform for the new UUV. In this paper, the geometry configuration and instability type of the platform are defined. Computational investigations are carried out to study the hydrodynamic performance of the landing platform using the Computational Fluid Dynamics (CFD) method. Then, the response surface model of the optimization objective is established. The intelligent particle swarm optimization (PSO) is applied to finding the optimal solution. The result demonstrates that the stability of landing platform is significantly improved with the global objective index increasing from 1.045 to 1.158 (10.86% higher) after the optimization process.

• Journal of Mechanical Science and Technology
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• 제17권8호
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• pp.1185-1195
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• 2003

Heat losses from the receivers of a dish-type solar energy collecting system at the Korea Institute of Energy Research (KIER) are numerically investigated. It is assumed that a number of flat square mirrors are arranged on the parabolic dish structure to serve as a reflector. Two different types of receivers, which have conical and dome shapes, are considered for the system, and several modes of heat losses from the receivers are thoroughly studied. Using the Stine and McDonald model convective heat loss from a receiver is estimated. The Net Radiation Method is used to calculate the radiation heat transfer rate by emission from the inside surface of the cavity receiver to the environment. The Monte-Carlo Method is used to predict the radiation heat transfer rate from the reflector to the receiver. Tracing the photons generated, the reflection loss from the receivers can be estimated. The radiative heat flux distribution produced by a multifaceted parabolic concentrator on the focal plane is estimated using the cone optics method. Also, the solar radiation spillage around the aperture is calculated. Based on the results of the analysis, the performances of two different receivers with multifaceted parabolic solar energy collectors are evaluated.

• KIEAE Journal
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• 제13권1호
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• pp.9-15
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• 2013

This study aims to analyze, by forming an experimental area of artificial soil green area that is of equal scale and analyzing the characteristics of runoff water in accordance with the cross-section configuration, applied the benefits in an actual multi-housing case study complex. In examining the measurement test results of the runoff water infiltration amount and surface runoff amount of a low-profile type green area(Dish type) and a general type green area(Mound type), Dish type was seen to have 1.5-times higher runoff water infiltration amount than Mound type during heavy rainfalls and showed about a 50% reduction with respect to the surface runoff amount. In other words, artificial soil green area offers the benefit of reduction of surface runoff amount and suggests, in actuality even with a change to the cross-sectional configuration of artificial soil green area alone at the time of construction of multi-housings, the possibility of benefits and reduction of costs spent on existing rainwater management facilities.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 춘계학술대회
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• pp.688-692
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• 2007

Solar thermal power generation allows additional benefits of cheap thermal storage and easy hybridization with other fossil fuel-driven power generation. KIER has been performing the project for solar thermal chemical reaction hybrid power generation. The project is to build and operate the first solar thermal chemical reaction hybrid power generation system in Korea. For concentrating solar thermal energy $m^2$ dish type concentrator was adapted and a heliostat is installed for reflecting horizontal insolation to the dish concentrator. At the moment building the dish concentrator including mirror and heliostat with sun tracking system was completed and it's performance are being closely evaluated. This paper will introduce some detailed designs and construction procedures which we have experienced so far.

• 한국조리학회지
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• 제14권2호
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• 동아시아식생활학회지
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• 제16권2호
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• Journal of Nutrition and Health
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• 제43권5호
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• pp.463-474
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• 2010

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose $\geq$ 126 mg/dL and 2 hours postprandial blood glucose ${\geq}$ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer-mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

• 한국식품조리과학회지
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• 제23권4호통권100호
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• 한국태양에너지학회 논문집
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• 제24권4호
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• pp.11-18
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• 2004

A solar concentrator, named KIERDISH II, was built at KIER in order to investigate the feasibility of high temperature solar energy application system. The constructed concentrator is a dish type solar concentrator with a focal length of 4.68m and a diameter of 7.9m. To successfully operate KIERDISH II, optimal design of the absorber is very important and flux density distribution has to be known. The focal flux density distribution on the receiver was measured. We have observed the shape and size of flux images and evaluated percent power within radius. Flux density distribution is usually measured by a CCD(charge coupled device) camera and a radiometer. In this paper we present a flux mapping method to estimate the characteristic features of the flux density distribution in the focal region of solar concentrator. The minimum radius of receiver is found to be 0.15m and approximately 90% of the incident radiation is intercepted by receiver aperture.

• 한국태양에너지학회 논문집
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• 제27권3호
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• pp.7-13
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• 2007

A Dish type solar concentrating system consists of a parabolic concentrator and a cavity receiver. In order to achieve high temperatures from solar energy, it is essential to efficiently reflect the solar rays in the concentrator and to minimize thermal losses in the cavity receiver. Improving the economical efficiency of a solar power system required the stirling unit to be operated continuously. For continuous operation of the stilting unit, the receiver must be continuously provided with thermal energy from solar as well as additional combustion heat. It is possible for a hybrid solar receiver system equipped with an additional combustion to be operated 24 hrs/day. A hybrid solar receiver was designed and manufactured for a total thermal load of 35 kW in the operating temperature range $700^{\circ}C$ to $800^{\circ}C$. The hybrid receiver system was tested in gas-only mode by gas-fired heat to investigate thermal characteristics at inclination angle varying from 0 deg to 30 deg(cavity facing down) and the aperture to cavity diameter ratios of 0(closed cavity) and 1.0(open cavity). This paper has been conducted to measure temperature distribution in cavity surface and to analyze thermal resistances, and the evaporation and condensation heat transfer coefficient in all cases(open and closed cavity).