• 자원리싸이클링
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• 제25권1호
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• pp.31-39
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• 2016

전기밥솥, 청소기, 선풍기 등 폐소형가전 기기들은 종류 및 품목에 따라 내부 구성 물질과 플라스틱 재질이 다양하기 때문에 해체 및 선별에 특정기술의 적용이 어려운 실정이다. 본 연구에서는 폐소형가전 제품 중 재활용 업체에서 비교적 취급양이 많은 품목 중, 전기밥솥 등 5개 품목을 대상으로 수작업으로 해체 후 물리적 성상을 분석하였다. 또한, 폐소형가전은 대형가전제품에 비해 플라스틱의 함량이 비교적 높을 뿐만 아니라 재질이 다양하여, 재질별 선별이 어려워 플라스틱의 재활용에 걸림돌이 되고 있다. 특히, 폐소형가전의 경우 검정색 플라스틱의 비율이 상대적으로 높아 재질 선별이 제대로 이루어지지 못하여, 혼합물의 형태로 저급 재활용되고 있다. 본 연구에서는 중액선별, 정전선별 그리고 근적외선 선별 등 기존의 선별 기술을 적용하여 검정색 플라스틱에 대한 재질 선별 가능성을 검토하였으며, 각 기술에 대한 문제점 및 제한사항을 제시하였다.

• 한국재료학회지
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• 제19권1호
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• pp.33-36
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• 2009

Inorganic-organic composite thin-film-transistors (TFTs) of ZnO nanowire/Poly(3-hexylthiophene) (P3HT) were investigated by changing the nanowire densities inside the composites. Crystalline ZnO nanowires were synthesized via an aqueous solution method at a low temperature, and the nanowire densities inside the composites were controlled by changing the ultrasonifiaction time. The channel layers were prepared with composites by spin-coating at 2000 rpm, which was followed by annealing in a vacuum at $100^{\circ}C$ for 10 hours. Au/inorganic-organic composite layer/$SiO_2$ structures were fabricated and the mobility, $I_{on}/I_{off}$ ratio, and threshold voltage were then measured to analyze the electrical characteristics of the channel layer. Compared with a P3HT TFT, the electrical properties of TFT were found to be improved after increasing the nanowire density inside the composites. The mobility of the P3HT TFT was approximately $10^{-4}cm^2/V{\cdot}s$. However, the mobility of the ZnO nanowire/P3HT composite TFT was increased by two orders compared to that of the P3HT TFT. In terms of the $I_{on}/I_{off}$ ratio, the composite device showed a two-fold increase compared to that of the P3HT TFT.

• 열처리공학회지
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• 제24권6호
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• pp.338-342
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• 2011

Ga doped ZnO (GZO) thin films were deposited with RF magnetron sputtering on glass substrate and then the effect of post deposition annealing at nitrogen atmosphere on the structural, optical and electrical properties of the films was investigated. The post deposition annealing process was conducted for 30 minutes at different temperature of 150, 300 and $450^{\circ}C$, respectively. As increase annealing temperature, GZO films show the increment of the prefer orientation of ZnO (002) diffraction peak in the XRD pattern and the optical transmittance in a visible wave region was also increased, while the electrical sheet resistance was decreased. The figure of merit obtained in this study means that GZO films which vacuum annealed at $450^{\circ}C$ have the highest optoelectrical performance in this study.

• 한국해양공학회지
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• 제30권5호
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• pp.356-360
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• 2016

Recently, the lifetime extension of nuclear power plants has been considered. Thus, it is necessary to consider facility safety management and economic management. However, when the bolts in nuclear power plants are replaced and the turbines of nuclear power plant are disassembled, numerous problems are found in relation to stuck bolts in clamping parts. In order to solve these problems, a hybrid vacuum chamber was first designed and manufactured. It can perform arc ion plating and sputtering, which were used to deposit Ti/TiN on an A913 B7 bolt. X-ray diffraction (XRD) and scanning electron microscopy (SEM) analyses were conducted to determine the composition and characteristics of the bolt, and tests were conducted to determine how long the bolt could endure under various conditions in a nuclear power plant. The SEM and XRD results clearly showed a continual and even coating layer. When this TiN-coated bolt is used in a nuclear power plant, the lifetime can be extended compared to a conventional bolt, but it is necessary to determine what additional properties are required.

• Applied Science and Convergence Technology
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• 제27권5호
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• pp.95-99
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• 2018

We discuss the structural and optical characteristics of GaN nanowires (NWs) grown on Si(111) substrates by a plasma-assisted molecular-beam epitaxy. The GaN NWs with high crystal quality were formed by adopting a new growth approach, so called Ga pre-deposition (GaPD) method. In the GaPD, only Ga was supplied without nitrogen flux on a SiN/Si surface, resulting in the formation of Ga droplets. The Ga droplets were used as initial nucleation sites for the growth of GaN NWs. The GaN NWs with the average heights of 60.10 to 214.62 nm obtained by increasing growth time. The hexagonal-shaped top surfaces and facets were observed from the field-emission electron microscope images of GaN NWs, indicating that the NWs have the wurtzite (WZ) crystal structure. Strong peaks of GaN (0002) corresponding to WZ structures were also observed from double crystal x-ray diffraction rocking curves of the NW samples. At room temperature, free-exciton emissions were observed from GaN NWs with narrow linewidth broadenings, indicating to the formation of high-quality NWs.

• 한국추진공학회:학술대회논문집
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• 한국추진공학회 2008년도 제31회 추계학술대회논문집
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• pp.299-304
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• 2008

이차유동이 없는 초음속 디퓨져를 사용하는 고도모사용 지상시험장치의 주요 형상변수인 디퓨져 팽창비 최적설계를 위해 시동특성 측면에서 수치해석을 수행하였다. 기수행 연구에서 검증된 1차원 설계와 실험 결과와의 시동압력 차이 20$\sim$25%를 적용해, 본 연구에서는 최대추력노즐 사양에 대해 시동 가능한 디퓨져 팽창비$(A_d/A_t)$ 범위를 예측했다. 이 구간에서 팽창비 증가에 따른 진공챔버압력의 변화는 미미했으며, 실제 로켓모터의 시동여부 및 연소에 의한 유동정상화 시간을 고려해 팽창비가 결정되었다. 또한, 역설계를 통해 디퓨져 특성곡선을 그려본 결과, 최소(최적) 시동압력은 40기압으로 1차원 설계에 20%를 적용한 시동압력 39.6기압과 거의 일치하는 것으로 나타났다.

• 설비공학논문집
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• 제20권6호
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• pp.381-387
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• 2008

The presence of non-condensable gases as an additional thermal resistance inside a refrigerating circuit has been found for a general refrigerator, The effect of non-condensable gases was varied by controlling the injection amount of dry air into the refrigerating circuit to increase a thermal resistance. Energy consumption tests for the refrigerator were conducted under the various amounts of non-condensable gases. The tested refrigerating circuit was the household refrigerator. As the molar fraction of non-condensable gases was increased from 0% to 1.46%, the amount of energy consumption was found to increase up to 25%. The increase of the amount of non-condensable gases in refrigerating circuit was found to result in increasing the condensation temperature at the condenser and decreasing the evaporation temperature at the evaporator, which were presumably caused by the low specific heat and increased partial pressure of non-condensable gas.

• 수산해양교육연구
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• 제23권4호
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• pp.709-722
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• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• 수산해양교육연구
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• 제23권4호
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• pp.662-672
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• 2011

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at $100^{\circ}C$. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

• 농업과학연구
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• 제46권3호
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.