• KSCE Journal of Civil and Environmental Engineering Research
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• v.28 no.3B
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• pp.261-270
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• 2008

Even though there is a great deal of progress in a numerical method of high caliber like SPH, it is very rarely deployed in a water resources community. Despite the great stride in computing environment, depth averaged approach like a nonlinear shallow equation is still efficient tool for flood routing in large watershed, but it can give some misleading information like the inundation height of flood. In this rationale, we numerically simulate the flow into the dry channel, dry channel with an obstacle triggered by the collapse of a two dimensional water column using SPH (Smoothed Particle Hydrodynamics) in order to boost the application of numerical method of high caliber like SPH in a water resources community. As a most severe test of the robustness of SPH, we also carry out the simulation of the flow through a clearance into the wet channel driven by the rapid removal of a water gate. As a hydrodynamic model, we used the Navier-Stokes equation, a numerical integration of which was carried out using SPH. To verify the validity of newly proposed numerical model, we compare the numerically simulated flow with the others in the literature mainly from VOF and MAC, and hydraulic experiments by Martin and Moyce (1952), Koshizuka et al. (1995) and Janosi et al. (2004). It was shown that agreements between the numerical results in this study and hydraulic experiments are remarkable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.340-345
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• 2003

In order to choose the manufacturing method for extracting alginates from sea tangle, Laminaria japonica, three methods were applied. In Method I, alginates were extracted with NaOH solution from sea tangle powder and extracted alginates were precipitated and converted to alginic acid by $CaCl_2$ and HCI solution. Then alginic acid was converted to sodium alginates with $Na_2CO_3$ solution. Sodium alginates were precipitated with methyl alcohol and were resolved with hot water and this step was repeated three times. Method II was same to Method I except final step including that sodium alginates were precipitated and washed with methyl alcohol three times. Method III included that sodium alginates were extracted with $Na_2CO_3$ solution from sea tangle powder then sodium alginates were precipitated and washed with methyl alcohol three time. Extracting time increased with Increasing extracted alginates amounts but increasing rates were below $0.4\%/h.$ Alginates amounts recovered by Method III showed above 2 times more to those by Method I and II. Extracting time increased with increasing ash amount of sodium alginates but increasing rates were below $0.1\%/h.$ and that of sodium alginates extracted by Method III showed higher value $(5\%)$ than those by Method I and II. In the sodium alginates prepared by Method III, the amount of ash in alginates dried by air was $34.4\%,$ that by vacuum freeze drying was $47.8\%.$ Extracting time increased with decreasing average molecular weight (MW) and degree of polymerization (DP) of sodium alginates, MW and DP of alginates prepared by Method III were higher than those by Method I and II In same extracting time. Extracting time increased with decreasing rate of apparent viscosity change (SAV) of alginates solution, and SAV of alginates prepared by Method III showed higher value than those by Method I and II in same extracting time. SAV of alginates dried by air was higher than that by vacuum freeze drying. Relating equation among SAV MW and DP were MW = 60.066 (SAV) -93.950, DP =309.760 (SAV) -485.084 and MW = 0.914 (DP)+0.213.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.28-32
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• 1993

In order to elucidate the temperature and pressure effect on the oil expression of perilla seed, recovery of expressed oil (REO) and volumetric strain of both roasted and unroasted perilla seeds were observed at different temperature, pressure and for different periods of press. In this experiment, moisture content of perilla seed was adjusted to 2.5% and temperature used were 30, 40, 50 and $60^{\circ}C$. Pressure applied were 10, 30, 50 and 70 MPa, and periods of press were 5, 7, 9 and 11 min. As temperature and pressure were increased or periods of press was lengthened, REO and volumetric strain of pressed cake were increased. Maximum REO of unroasted perilla seeds were found to be 85.59% and those of roasted perilla seeds be 85.30%, at 70 MPa, $60^{\circ}C$, and for 11 min. Viscosity of expressed oil were exponentially dependent on temperature and REO were increased as viscosity was decreased. From statistical analysis between effects of expression factors and REO and volumetric strain of pressed cake, importance of their effects was decreased in the order of pressure, temperature, $temperature{\times}pressure$ and periods of press. The multiple regression equation between REO(Y) and temperature (T), pressure (P), and periods of press (D) were as follows; $Y=7.95+36.85P+1.12T^2-0.55TP-5.08P^2\;r^2=0.97$ for unroasted perilla seed (p<0.01), $Y=4.50T+39.23P+0.83T^2-1.71P-5.07P^2\;r^2=0.99$ for roasted perilla seed (p<0.01).

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.845-851
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• 1995

To improve the utilization of pear in its processing, the cloudy and clear juice concentrates were prepared and their rheological properties were investigated in the range of temperatures($5{\sim}60^{\circ}C$) and concentrations($15{\sim}60^{\circ}Brix$). Pear juice concentrates showed flow behavior close to Newtonian fluids. Their flow behavior was also explained by applying Power law model and Herschel-Bulkley model. Flow behavior index did not have good correlation with concentration, but decreased with the increase of temperature, showing pseudoplastic properties. Consistency index increased with the increase of concentration and with the decrease of temperature. The effect of temperature and concentration on the apparent viscosity at 1500 1/s shear rate was examined by applying Arrhenius equation. The activation energy for flow of the cloudy and clear pear juice concentrates increased from $1.5140{\times}10^4\;to\;3.4141{\times}10^4\;J/kg{\cdot}mol$, and from $1.4762{\times}10^4\;to\;3.4963{\times}10^4\;J/kg{\cdot}mol$ with the increase of concentration, respectively. The influence of temperature on the apparent viscosity was more pronounced at higher concentration. And the concentration-dependent constant A decreased from $0.0789\;to\;0.0484^{\circ}Brix^{-1}$, and from $0.0786\;to\;0.0476^{\circ}Brix^1$ with the increase of temperature, respectively.

• Microbiology and Biotechnology Letters
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• v.20 no.3
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• pp.316-323
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• 1992

Studies on the changes in rheological properties, molecular weight distribution and dextran yield after being reacted in lO%(w/w) sucrose concentration were performed with crude dextransucrase produced from Leuconostoc mesenteroides isolated from Sikhae. The reaction rate of dextran formation was monitored by sugar analysis with HPLC and by the changes in apparent viscosity. According to the periodate oxidation test, the dextran produced in this experiment was estimated to have 89% $\alpha$-(1->6) main linkages and 11% $\alpha$-(1->) side linkages. The rheological properties of the dextran solution formed changed with reaction time, and it was related to the changes in molecular weight distribution of dextran as determined by GPC analysis. As the reaction proceeded, the rheological behavior changed from Newtonian to non-Newtonian, showing Binghampseudoplastic and thixothropic flow behavior. The apparent viscosity of dextran formed solution increased with increasing reaction time, reached a maximum value of 2680 cP ($\gamma$=$33.75s^{-1}$, $25^{\circ}C$) by enzyme reaction for 8 hours, and then decreased. The temperature dependency of dextran formed solutions was well expressed by the Arrhenius equation and the activation energy reached a maximum value of 1.69 kcal/mole by enzyme reaction for 8 hours.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.533-538
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• 2012

The retrogradation properties of a Korean rice cake ($Karedduk$) added with oligosaccharides after 0~30 hr of storage at $5^{\circ}C$ were examined by texture profile analysis and the Avrami equation using textural characteristics. Oligosaccharides, such as galactooligosaccharide (50%) and maltooligosaccharide, were added to dry rice flour at levels of 10%. In the amylogram, the breakdown (P-H) and consistency (C-H) of the Korean rice cake (Karedduk) added with oligosaccharides were lower than those of the control. Texture profile analysis using a Texture Analyzer revealed that the hardness of the Korean rice cake ($Karedduk$) added with oligosaccharides was lower than the control. The Avrami exponent ($n$) for the control, galactooligosaccharide (50%) 10% and maltooligosaccharide 10% addition was 2.415, 2.771 and 2.683, respectively. The time constant (1/$k$) for galactooligosaccharide (50%) 10% or maltooligosaccharide 10% addition was higher than the control. Overall, adding galactooligosaccharide (50%) 10% or maltooligosaccharide 10% to a Korean rice cake ($Karedduk$) is effective in retarding retrogradation.

• Polymer(Korea)
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• v.36 no.2
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• pp.245-250
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• 2012

Branched polypropylenes (PP) with long chain branch were prepared by solid state reaction with three different branching agent of 0.3 wt% content. The chemical structures, non-isothermal crystallization behavior and complex viscosity of the branched PP were investigated by FTIR, DSC, optical microscope, and dynamic rheological measurement. The chemical structure of the branched PP was confirmed by the existence of =C-H stretching peak of the branching agent at 3100 $cm^{-1}$. There was no distinct change in melting temperature in case of PP-D-0-3 and PP-F-0-3, but PP-H-0-3 indicated a decrease in melting temperature. The decrease in melting temperature was interpreted by the fact that the degradation reaction of PP was more dominant than branched reaction, and confirmed by a decrease in complex viscosity. The non-isothermal crystallization behavior of the branched PP was analyzed using by Avrami equation. The Avrami exponent of PP was 3, and the values of the branched PP with DVB and FS were below 3. The activation energy of PP calculated by Kissinger method was 25 kJ/mol, and there were no big difference in activation energies of the branched PPs compared to PP.

• Journal of Korean Society of Water and Wastewater
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• v.26 no.2
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• pp.177-189
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• 2012

Sediment load deposited in sewers and manholes reduces not only the capacity of pipes but also the efficiency of the whole sewer system. This causes the inundations of the low places and overflows at manholes, Moreover, sulfides and bad odor can occur due to deposited sediment with organic loads in manholes. Movements of sediment load in manholes are complicated depending on manhole size, location, inside structure, sediment load type, and time. Therefore, it is necessary to understand the movements of sediment load in manholes by experiments. In this study, experiments were implemented by a square manhole with straight path to measure deposited sedimentation quantity. The experimental apparatus was consisted of a high water tank, an upstream tank, test pipes, a sediment supplier, a manhole, and a downstream tank to measure the experimental discharge. The quantity of deposited sediment load was measured by different conditions, such as the inflow condition of sediment(continuous and certain period), the amount of inflow sediment, discharge, and the type of sediment. Jumoonjin sand(S=2.63, D50=0.55mm), general sand(GS, S=2.65, D50=1.83mm) and anthracite (S=1.45, D50=0.80mm) were employed for the experiment. The velocities in inflow pipe were 0.45 m/s, 0.67 m/s, and 0.9 m/s. Sediment load movement and sedimentation quantity in manhole were influenced by many factors such as velocity, shear stress, viscosity, amount of sediment, sediment size, and specific gravity. Suggested regression equations can estimated the quantity of deposited sediment in the straight path square manholes. The connoted equations that were evaluated through the experimental study have velocity range from 0.45 to 0.9m/sec. The study results illustrates that appropriation of design velocity ragne between 1.0 and 2.0m/sec could implement to maintain and manage manholes.

• Geomechanics and Engineering
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• v.9 no.4
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• pp.499-511
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• 2015

The creep property of salt rock significantly influences the long-term stability of the salt rock underground storage. Triaxial creep tests were performed to investigate the creep behavior of salt rock. The test results indicate that the creep of salt rock has a nonlinear characteristic, which is related to stress level and creep time. The higher the stress level, the longer the creep time, the more obvious the nonlinear characteristic will be. The elastic modulus of salt rock decreases with the prolonged creep time, which shows that the creep damage is produced for the gradual expansion of internal cracks, defects, etc., causing degradation of mechanical properties; meanwhile, the creep rate of salt rock also decreases with the prolonged creep time in the primary creep stage, which indicates that the mechanical properties of salt rock are hardened and strengthened. That is to say, damage and hardening exist simultaneously during the creep of salt rock. Both the damage effect and the hardening effect are considered, an improved Maxwell creep model is proposed by connecting an elastic body softened over time with a viscosity body hardened over time in series, and the creep equation of which is deduced. Creep test data of salt rock are used to evaluate the reasonability and applicability of the improved Maxwell model. The fitting curves are in excellent agreement with the creep test data, and compared with the classical Burgers model, the improved Maxwell model is able to precisely predict the long-term creep deformation of salt rock, illustrating our model can perfectly describe the creep property of salt rock.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.32 no.8
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• pp.20-28
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• 2004

For the prediction on the onset of oblique shock wave-induced vortex breakdown, computational studies on the Oblique Shock wave/Vortex Interaction (OSVI) are conducted and compared with both experimental results and analytic mode1. A Shock-stable numerical scheme, the Roe scheme with Mach number-based function (RoeM), and a two-equation eddy viscosity-transport approach arc used for three-dimensional turbulent flow computations. The computational configuration is identical to available experiment, and we attempt to ascertain the effect of parameters such as a vortex strength, streamwise velocity deficit, and shock strength at a freestream Mach number of 2.49. Numerical simulations using the k-w SST turbulence model and suitably modeled vortex profiles are able to accurately reproduce many fine features through a direct comparison with experimental observations. The present computational approach to determine the criterion on the onset of oblique shock wave-induced vortex breakdown is found to be in good agreement with both the experimental result and the analytic prediction.