• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.699-704
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• 2002

The pipe with a long-neck flange is widely used in power plants, chemical plants, and shipbuilding companies. New the pipe with a long-neck flange is manufactured by welding a thick flange to a pipe. But this long-neck flange pipe has some deflects in the welding region such as unfitting and local thermal fatigue, which weaken the strength around the neck of the flange. Moreover, after welding the flange, the contacting surfaces of the flange have to be machined flat. So, that is uneconomical. Therefore, to solve the above problems of the long-neck flange pipe, a new process, which has no defects around the flange neck, is required. In this study, three forming processes are suggested to get an enhanced long-neck flange. First suggested process consists of conical terming and flange forming. Second and third suggested processes consist of the bulging of a long pipe locally heated by induction coils and the flange forming. The differences between second and third suggestions are the thickness and local heating area of the pipe. That is, the thickness of the initial pipe of third suggestion is larger than that of the final product, and the local heating area is smaller than that of second suggestion. These three suggestions fur forming a long-neck flange are simulated by FE analyses with a commercial cede DEFORM 2D. Especially, the theoretical result of FE analysis on the first suggestion fur forming a long-neck flange is verified by the experiment with aluminum 6063 pipes. From the theoretical and experimental results, it is concluded that three suggested processes are very useful in order to manufacture the pipe with a long-neck flange without any deflects.

• Journal of the Korean Society for Precision Engineering
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• v.19 no.8
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• pp.212-219
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• 2002

The pipe with a long-neck flange is widely used in power plants, chemical plants, and shipbuilding companies. Now the pipe with a long-neck flange is manufactured by welding a thick flange to a pipe. But this long-neck flange pipe has some defects in the welding region such as unfitting and local thermal fatigue, which weaken the strength around the neck of the flange. Moreover, after welding the flange, the contacting surfaces of the flange have to be machined flat. So, that is uneconomical. Therefore, to solve the above problems of the long-neck flange pipe, a new process, which has no defects around the flange neck, is required. In this study, three forming processes are suggested to get an enhanced long-neck flange. First suggested process consists of conical forming and flange forming. Second and third suggested processes consist of the bulging of a long pipe locally heated by induction coils and the flange forming. The differences between second and third suggestions are the thickness and local heating area of the pipe. That is, the thickness of the initial pipe of third suggestion is larger than that of the final product, and the local heating area is smaller than that of second suggestion. These three suggestions for forming a long-neck flange are simulated by FE analyses with a commercial code DEFORM 2D. Especially, the theoretical result of FE analysis on the first suggestion for forming a long-neck flange is verified by the experiment with aluminum 6063 pipes. From the theoretical and experimental results, it is concluded that three suggested processes are very useful in order to manufacture the pipe with a long-neck flange without any defects.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.3
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• pp.97-106
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• 2015

Thermal deformation of packaging materials was observed in some ready-to-eat food products for microwave use. Therefore, the deformation patterns depending on packaging types and shapes of 9 domestic and 11 foreign products after microwave heating were investigated. Among the domestic and foreign products, thermal deformations of packaging material were observed in 5 and 8 samples, respectively. Besides, thermal deformation occurred on the lid and cup body of tray filled with a spicy chicken sauce after having microwaved where previously no deformation had been observed with other food types. No consistent results of thermal deformation were obtained by the analysis of salinity, brix, pH and viscosity of RTE products for microwave heating. However, thermal deformations of packages were less found in the packages used for the RTE foods contained very high or low viscosity than those with medium viscosity. Furthermore, the degree of thermal deformations was dependent on the food composition and shape as well as package type. In order to prevent the thermal deformation of packaging materials, therefore, technological advances and further studies are required to develop the heat-resistant packaging system and to improve the non-uniformity during microwave heating of RTE foods.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.21 no.1
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• pp.27-34
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• 2015

Heating patterns depending on the packaging materials were examined in order to investigate the causes of thermal deformation of packages used for ready-to-eat foods for microwave heating due to the non-uniformity of microwaves. Physical properties including tensile strength, heat-resistance and elongation of four different CPP grades were compared. High retortable CPP had higher sealing strength and heat resistance compared to the conventional CPPs. All CPP samples tested were proved to have melting temperatures around $160^{\circ}C$. However, they were all thermally deformed by microwave heating due to a limited penetration of microwave and non-uniform heating within the spicy sauce of high viscosity contained high salt, especially on the above the filling line and sealing edge of pouches. When the laminated stand-up pouches composed of G-PET/PET/PET/CPP and G-PET/PET/NY/CPP were retorted and microwaved, significant deformations were noticed in both samples after retorting. Besides, pouches contained titanium dioxide showed more intense thermal deformation than the control. When the $10{\mu}m$ aluminium foil was affixed on the pouch, small thermal deformation was observed only in the bottom layer. More studies are required to prevent the thermal deformation of packaging materials used for RTE foods during microwave heating by developing the technologies to increase the thermal stability of CPP layer and the modification of packaging design to modify the microwave access into the package.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.15 no.3
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• pp.130-134
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• 2016

Due to the need for advanced technologies in the automotive industry, the demand for lighter and safer vehicles has increased. Even though various nonferrous metals, like Aluminum, Magnesium and also Carbon Fiber Reinforced Plastic (CFRP), have been implemented in the automotive industry, a lot of technical research and development is still focused on ferrous metals. In particular, the market volume of High Strength Steel (HSS) parts and Ultra High Strength Steel (UHSS) by hot press forming parts has expanded significantly in all countries' automotive industries. A new tool steel, High Thermal-Conductivity Tool Steel (HTCS), for stamping punches and dies has been developed and introduced by Rovalma Company (Spain), and it is able to support better productivity and quality during hot press forming. The HTCS punches and dies could help to reduce cycle time due to their high thermal conductivity, one of the major factors in hot press forming operation. In this study, test dies were manufactured in order to verify the high thermal conductivity of HTCS material compared to SKD6. In addition, thermal deformation was inspected after the heating and cooling process of hot press forming. After heating and cooling, the test dies were measured by a 3D scanner and compared with the original geometry. The results showed that the thermal deformation and distortion were very small even though the cooling time was reduced by 2 seconds.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.1412-1416
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• 2003

Induction Heaters are commonly used in heating steel strip product, because it can rapidly and efficiently heat steel strip/bar. In this study, a inductive heating model is developed and the predictions are compared with measured temperatures. The temperatures are measured from POSCO thin-slab rolling facility (so called Minimill). Induction heater is installed between reduction unit and holding furnace This induction heater raise the temperature of steel bars from $930^{\circ}C$ to about $1100^{\circ}C$ which gives the required temperature for finishing mill process after holding period at holding furnace. Unlike other simple equation models, this model allows us to predict temperature profiles of sections of steel bars.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.538-543
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• 2008

A roller with a shaft and hot oil paths for pressing electrodes of polymer batteries were modeled and analyzed by FEM. There are many hot oil tubes in the roller and shaft, through which $72^{\circ}C$ hot oil flows for heating the surface of a roller and shaft. Thermal deformations and temperatures distributions of the roller and shaft were calculated and a convection boundary condition on surfaces was used. The influence of existence of a groove in the shaft on the flatness of a roller surface caused by thermal deformation was investigated. In addition, the amount of spring-back of electrodes under vacuum pressure and heating was calculated after the hot rolling process. It was shown from this study that the groove in one shaft had a favorable effect on the surface flatness.

• Journal of the Korean Professional Engineers Association
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• v.31 no.5
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• pp.110-120
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• 1998

The effect of heat treatment and the order of antioxidants treatment toward the thermally oxidized palm oil which has been stored at 60 $^{\circ}C$ was studied. The summerized results of this study are as follows; 1. In the accelerated autoxidation condition, tocopherol showed no distinct effect on the changes of peroxide of value between added tocopherol samples pre-and post treatment by heating. But, rosemary extract showed opposite result. It was supposed that rosemary extract had lower thermostability then tocopherol, because rosemary extract lost it's antioxidative activity during heating process. 2. The changes of acid value and anisidine value were more affected by heat treatment than the order of antioxidant treatment. 3. The oxidative stability measured by OSI showed same tendency as peroxide value. That is, the antioxidative activity of tocopherol in palm oil was more dependent on addition of antioxidants than heat treatment, but the rosemary extract had opposite character for antioxidative action in palm oil.

• 연구논문집
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• s.30
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• pp.15-23
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• 2000

In this study, develop the thermal pump using water evaporation and condensation. Vapor from heating room moves up to pumping room and press the water of pumping room. Consequently water is pumped out to water tank. Then hot vapor direct contact with cold water in condensing room after pumping process. At this time, pressure of condensing room is down to-5kPa and suck in water of tank. This pump executes self ping and good durability because of no mechanical moving parts. Thermal pump is pumped cyclic so that, this pump is not used single. Therefore thermal pump of hot water boiler used to multi-stage for stable pumping rate. As the result of performance test, the developed thermal pump proves pumping action of water evaporation/condensation. And total volume flow rate is 500liter during one hour. If three thermal pump is installed parallel, this pump can use to the hot water boiler in the 300,000kcal/h class.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.